I assume your going with compost as a mulch? You can put down mulch anytime.. But the thing is if you don't have your soil/mulch contained like a raised bed,etc.. The rain will wash it away,especially if your using compost -now woodchips,leaves,etc, not so much..Thats why some like to mulch after the rainy season, in may-June.. For vegetables gardeners people take the mulch away and let the sun warm the soil, then after they plant they mulch again... That being said I have my front yard filled with compost and I have it contained with decorative yard pavers, soil never washes away, even when the yard pavers fall down.. It also depends on how many roots are in the soil to hold the soil/prevent erosion.. If it is a perennial bed, it's not going to wash away as if no plant roots are holding the soil.. I would contain the bed, so you don't have these erosion problems.. I would also apply mulch whenevers most convienant, don't put to much thought in it... Hope this helps, Joe

Hi there--I don't look out here too often anymore since I finished my kitchen project, but was doing some research on washers and dryers and happened to see your post. I have had black Paperstone installed since 2006. As honorbiltkit mentions above, I did have an early problem, where it seemed like a pit developed in the top layer of the surface. My installer came out and was able to perform a fix that involved crazy glue, a sharpie, and buffing that area. It seemed to be a problem he had seen before (seeing as he had a fix for it) but at the time I did some research online and didn't see any other mention of it. If you look close you can see where he fixed that spot, but it happens to be in a back corner, so I don't notice it at all and it doesn't bother me. I haven't had any other issues with my Paperstone since then--no discoloration or issues around the sink. The surface will scratch, like if you drag something across your counter. I tend to be fairly gentle in my kitchen so that doesn't happen too often, and it seems like the scratches disappear if you oil the surface, which I do periodically--maybe once every nine to twelve months. Looking at my countertop today, I don't see any scratches--so somehow they disappear. I also used Paperstone as a threshold between my marmoleum and hardwood floors. I have never used oil on those, just clean them with a wet swiffer pad when I clean the marmoleum floors. The thresholds are also in great shape--no scratches or discoloration, in spite of dragging my vacuum cleaner through there, plus obviously walking on them. So--overall I have been very pleased with how the countertops have held up, and still love how they look. I wouldn't hesitate to use Paperstone again. Hope this helps--and good luck with your project!

Well, sigh! I'm chickening out for a day or so until I have a chance to get down the mountain and to the store. I hadn't realized Lucy's sticky wrapping post was about torrone!!! I have had a chance to go over that post and the tips here and I think I need to make sure I know what I'm doing first. And, it turns out my friend's thermometer is a meat thermometer, too, so there is no candy thermometer for me :( Plan: Get into town and pick up a candy thermometer, no-stick foil, and see if I can locate wafer paper or rice paper. Then, I'm going to brave this new challenge and make yummy candy!! And, Lucy, I Should be asking you how you made yours!! If there is anything else you can think of for someone who hasn't made candy yet, I'd love to know...I'm really guessing here. I did find what looked like an easier recipe at Martha Stewart's site, so I might try that first, seeing as how it has less steps and gives an actual temperature. I'm posting the link to that in case others want to give it a try, too. Thanks, Carol, for the tip on the topping sugar! I'm actually not sure if it would be good or not for this project, I'm just to much a novice. But after I do make this torrone, I think I'll know... wheeeee Here is a link that might be useful: Martha's torrone

I’m trying to avoid using plastic. I have both parchment and waxed paper. I use the parchment for baking. The waxed for wrapping. I also cut the strips to circle the cake and keep the plate clean. For the microwave we just use a round plastic lid placed loosely on top of bowl or plate. I have never tasted liverwurst. Pate? Yes. I remember seeing my father make it. Quite a process, but he was a chef. I’d never attempt it. I’m looking forward to New Years Eve. We’ll have some pate on baguette. Whatever else we decide. Some champagne. Can’t wait to say goodbye and good riddance to 2020. Hello to 2021! (One bright spot for our family was the birth of our first grandchild. He is the source of many of the smiles on our faces around here!)