I agree that it’s fine to have different finishes in different areas. I have brushed nickel in the kitchen and black/bronze in the basement. If I ever get around to remodeling the master, I’m considering brass or polished nickel for that. Good luck with the remodel!

you are saying is that if I lighten Paris Rain by a certain % to bring LRV up 10 points, I will be left with basically Sweet Spring? Nope. 🙂 Question is why not just use Sweet Spring? There is no way to correlate an ambiguous % to a paint color's attributes - like LRV. Because the question is a % of what exactly? From there it's - possibly - a matter of math provided quantities of colorant are large enough to be cut. I know it sounds logical and every blogger on the internet infers that this is how paint color works. In actual application, across thousands of paint colors, multiple brands I can tell you that is not how it works. When you alter a formula, you change all 3 dimensions: hue, value and chroma. Not just the part you don't like or want to change. In this case, lightness. Essentially it's a new color. Can't know what part of the color will change - or by how much - unless you have it mixed, let it dry and look at it, measure it. At that point you own the can of paint whether you like it or not.

I've used my pressure canner as a boiling water canner many times without any problems, you just use the same instructions for a water canner but don't clamp down the lid. When doing tomato juice I've had 2 pressure canners going as boiling water canners on the deck while using a third boiling water canner going on the stove. I just don't like what feels like an eternity to run a large batch of juice. But now I'll just pressure can the juice or sauce using 2 canners on the deck, with less mess, less pot watching and if feels faster. I just processed 150 lbs of Roma's and Celebrities to get 16 quarts of very thick sauce I can easily stand a spoons or ladle in without cooking off the water for days with no risk of burning the sauce. After cooking the raw tomatoes I use a basket ladle to remove only the solids into a pan, and then use the basket ladle again to feed the mill and won't add any juice and got 10 quarts. I then mill the rest of the left over juice but filtered the left over watered down juice through a fine screen to capture most remaining pulp for a nice thick sauce to get another 6 quarts and mix the two together. If I'm just making juice I will mill all as normal and filter it, and then add some of the tomato water back to control how thick I want the juice, I like thicker juice. I just happened to take a few pictures and videos this year of the process but can only post a few of the pics. The screen size is critical to capture the pulp but allow water to pass through quickly without clogging up. The screen I'm using may look familiar because it's just a grease splash screen used when frying foods. These are from straining only 2 cups of juice each from the juice already removed of most solids.

Is your friend comfortable with the doctor other than the lack of a written follow up? if ongoing care is needed are you or someone else available to accompany her to the visits to take notes? If so, I would stay with this doctor. While portals are helpful, IME they rarely contain the detailed information that was covered in this visit. Taking good notes is essential. And I’d keep in mind that doctors are human and therefore, not perfect. She will need to figure out what trade-offs she is willing to accept. Also in my experience, the largest practices are not necessarily better. I say this based on my experience with a very large, nationally recognized Chicago hospital which I used for a cancer diagnosis a few years ago. They biopsied the wrong area, put another patient‘s information in my records, the doctors did not communicate with each other leading to poor quality care and additional stress. While the nurses were phenomenal, the doctors sucked. Needless to say, I no longer use this hospital or the doctors.