Don't know about plastic and ice, but we always heard in Florida that plastic was mainly a problem for plants (any of them--not just roses) AFTER a storm had passed. People failed to uncover their plants right away, and they would cook/smother/rot or other vile things. Wnen a freeze was coming, we would cover up with sheets--they trap a little heat, provide a little protection, and breathe. Plus they're big enough to cover a decent sized area, and you can clip them together with clothes pins. Just don't use the good ones on the thorny roses or it can get you in serious trouble! We kept old, stained, holey sheets for just that purpose.

What an interesting thread. I've had these holes appearing in my shirts, which has been costing me money to replace and headaches to deal with. At first, I blamed my desk at work for creating abrasion points. The desk is old (20+ years) and has edges that have degraded. I initially put scotch tape over the rough edges that quickly wore through so thought I had confirmed the source. I then bought 5 foot long plastic corner protectors, so thought I had solved the problem. Not so. The holes persisted in more shirts (both thrifted and new ones). The final straw was when I saw the holes in a nightgown. How is that possible? I am not inclined to do much in my nightgown--other than sleep. I don't see the belly button protein theory as the issue given that I have psoriasis so there would be more than that one spot vulnerable. Then I thought weight gain (blame COVID and aging). I don't wear belts often so can't blame that. Also my jean wearing has been next to nothing since the weight gain and limited access for shopping so no jean snaps in use. The nightgown holes cancel out the seat belt theory for me. That leaves me to consider the washer, detergent, toothpaste splatter, or pill bugs. I have seen pill bugs in the past, but why would they be active only recently and not all these years? Washer is not an option for me as I've seen damage from an old washer and it does not restrict itself to one small area. Same for detergent. So, what's left? Cheaper cotton? But why only in the one spot? It's quite the mystery.

That light fixture is a stunner. Compliments! ____ I know that your plans are set, but my eye goes to that narrow cab to right of sink. Your plans are set, but these ideas may be useful for someone else. Deep drawers/cabs less than 12 inches wide are very hard to find a use for. Would be better consolidated into vertical storage unit for trays and cookie sheets. But you can use drawers of this size as bins, esp if they pull out a long way. My bin drawer holds plastic storage stuff--when it's full, I begin tossing. Intentionally designed it to stop hoarding. If you had lots and lots of potholders or something, you could put them in such a drawer also. I wish I could find the original inspiration photo which sadly I did not see until my cabs were planned...but I've tried to describe it many times regarding siting the vertical storage unit next to the lazy susan corner unit. If you make a single door -- possibly jointed--that covers both the one side of the susan access and the adjacent narrow cupboard door, you can cut back the back-to-front interior divider between the vert storage and the lazy susan unit. It doesn't even have to be made of wood--wire would do. This allows you to reach farther back into the crevice behind the lazy susan and to see items located deeper on the susan shelves. If the divider is narrower than a full dividing stile between cabs, it wins you a little more room for the storage unit and/or for stuff to stand on the floor of the corner alongside the susan in the corner unit, like tall skinny bottles.

Jenna, I'm wondering if the chocolate dipping sauce (or something similar) you're looking for is "nutella", often used for biscotti? It's a chocolate-hazelnut spread that's available in most grocery stores here in New York, can't say though for any other parts of the country. About your query for a "Chewy" oatmeal cookie; I have a friend that is very competitive (and guarded) about her recipes. For years I have tried to match her recipe by trying many different ones, including developing my own. Quite by accident one day, (I think I wasn't feeling well) in a mad rush, I used the recipe from the Quaker Oats Container; it was an unmistakeable match. I love Oatmeal cookies and we all love this recipe the best; I highly recommend. Quaker's Vanishing Oatmeal Cookies Ingredients 1 stick plus 6 tablespoons butter, softened 3/4 cup firmly packed dark brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 3 cups quick or old fashioned oats, uncooked 1 cup raisins (I use cranberries for xmas) Directions Heat oven to 350 degrees F. In a large bowl beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. xxxxxxxxxxxxxxx As for your query on chocolate cake, I think the recipe that you're looking for might already be posted. This xmas I had a request to make the chocolate cupcakes from "Magnolia Bakery", very famous here in Manhattan. I really loved this recipe; It is not a deep chocolate flavor if that's what you're looking for; The texture and flavor is delicious and instructions follow for a layer cake. Magnolia Bakery Chocolate Cupcakes (Instructions for a 9-inch double layer cake to follow*). Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces unsweetened chocolate, melted 1 cup buttermilk 1 teaspoon vanilla extract Icing vanilla buttercream frosting chocolate buttercream frosting Directions To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm. Line two 12-cup muffin tins with cupcake papers; set aside. In a bowl, sift the flour and baking soda together; set aside. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth. Carefully spoon batter into cupcake liners; fill 3/4 full. Bake in a 350 degrees F oven for 20-25 minutes or until pick comes out clean. Cool in tins for 15 minutes. Remove from tins and cool completely on a wire rack. Ice when completely cool. *If you would like to make a layer cake instead of cupcakes, divide the batter between two dusted and floured, 9-inch round cake pans and bake the layers for 30 to 40 minutes. I think you won't be disappointed. Happy baking!