The solution is kindergarten simple. Here's some facts though to ease your mind. Every square foot of sunlight carries almost 100 watts of heat. It's really about 88 watts but say 100. We'll subtract 12% (100-88) later. So imagine you have windows 24" x 36" . That's about 6 sq feet. And they can let in 100 watts per sq foot. how many watts of power = 600 watts. Here's where that makes sense: An electric floor heater is about 1500 watts. So imagine in the Summer turning on a floor heater and leaving it on for 1/2 hour then turn it off for 1/2 hour all during the day. That's about how much heat can come through that one window. Will putting something to keep heat out help. --- Next on the roof. Insulation doesn't keep heat in or out. Is slows down how long it takes to come. So it's going to come in no matter what unless. You block it. Imagine your roof is 20 feet x 40 feet and you have a 2 story house. That's a 1600 sq foot house. 800 on the top floor = 20 x 40 and 800 on the bottom. that's no matter. So 100 watts x 800 = 80,000 watts of heat It's going to get through. So will it help to shade it? Let's be real. If only 1/10th of that heat gets into the house that's still the same as 5 x 1500 watts of heat on all day in Summer. Would you turn on a heater in those examples above. Then don't let the heat come in How to do it cheap. Anything on the windows help. Foil is ok. it will last for years if you fit it to the window first and then glue it down on cardboard. Then you can place it into the window. Maybe even make it so it flips down , etc , for the view. Roof. Painting the roof white helps a lot compared to black roofs. Is the cost worth it? It's probably not compared to other choices like planting tress but a. Tress can ruin a roof. Chinese elm puts tiny leaves which keep water on a roof no matter what. That rots and so some tress avoid. b. Trees take time to grow but you can buy them 'fully' grown. And install them fully grown. b2) Palm ? They're not going to shade much but you just calculate what they'll shade , the cost, the cost per sq ft of shading and pick the tree with the lowest cost per sq foot of shading. c. Other roofing choices. Foam roofing is not hard to do yourself. You must read up on it. Practice. Then you can do it yourself. Pull a permit from the city. The equipment used is $15,000. You can sell it again for probably the same price if you clean it. That cleaning IS a part of reading how to maintain it. Cost for 2000 sq foot roof in materials is about $3000 for everything. Foam and the white latex coating that's reapplied every 10-15 years. As long as it's reapplied the foam should last a 'lifetime' (50 to 200 years) Without reading any of the posts there's are other ideas probably. Have a flat roof? here's an idea. Put up trees on the roof. Be sure to have a registered architect or structural engineer. But you could have a garden on the roof shading within a few weeks. put a lot of trees in containers and you could make some money selling them as they got too big. And birds lvoe it if there's grass and wild plants. it's a real viable 'way to do business' now a days in old and new construction. KEYWORDS To search Coolroofs Green roofs Attic insulation. It's easy and cheap. If you can put it under the actual roof rather than on top of the attic 'floor' it will do more for the amount. In fact that under the actual roof is an ideal place to practice when you buy the foam machine. Again you must read and study before you do it. But it really is 'stupid simple' You can foam the under roof for $2000 and put an r-8 or r-12 where it will do a lot of good. Cost is about $1500 for 2000 sq feet. You can't rent the foam equipment from my research but buying it is not a bad choice. It's simple well designed equipment nearly identical to airless spray paint sprayer. do both. under actual roof and top of attic floor. THere's no reason not to. Here's an FYI. Making your own insulation is 'easy' . 5 layers (about) of paper, foil, paper, foil, etc is exactly what was used in the commercial building trade for under the roof insulation. The paper can be from newspaper end rolls. Fireproofing it can be done with a couple of cheap, safe to use, easy to buy chemicals. Read up by reading about fireproofing for theaters and stage productions. If you have a community theater ask the director or stage production manager where they buy fireproofing liquids. Or make your own as was done for hundreds of years. To save money always. Go to a Chinese bulk product site. Look up the price they sell a TON of something for. Then look at what you pay. You'll soon figure out a decent multiple, say 10x , their price and then never pay more than that. in the case of fireproofing sodium silicate also called 'water glass' is $250 / ton or 10c / lb. Buy 50 lbs for $10 and you've got yourself a deal. Mix it with water, spray it on , let it dry and try to burn the paper or cloth. It won't burn. Ok that's my dump. Enjoy and keep it cool. Putting up a few solar panels to heat water will keep heat off that part of the roof. Just a thought.

I made a double batch because there was enough tangzhong to do so and because I wanted to test how the bread 'kept'. Also, I cut back on the amt. of sugar when I made the bread. The tangzhong definitely helps in keeping the bread fresh longer. Mine is still relatively soft over 24 hrs. after baking which impresses me enough to try adapting this technique to some of my other bread recipes. My loaves had a very nice crispy crust fresh out of the oven. Note that I'm baking in a toaster oven and the top of the loaves were very close to the top of the oven. Maybe it's just me (or the flour I used--Pillsbury Bread flour, but I thought the bread was lacking a bit in flavor. OR, since the recipe doesn't call for any salt & I didn't add any, perhaps that's part of the problem...salt helps to rein in the action of yeast and I noticed that the dough was really spunky and rose quite fast. No doubt, retarding the rise would help a lot to develop flavor. Nice crumb but the bread has a little different 'mouth feel'. Kinda' weird but not necessarily disagreeable. Agree that it would make great rolls which is what I'll likely do with the recipe next time, along w/ a bit of salt & at least an overnight ferment in the refrigerator to help develop more flavor. All in all, the recipe is worth trying. Thank you for sharing it with us, Pat.

Those Bagettes look yummy and easy to make. Thanks for the recipe. My DIL swears by her KA too. I ordered a machine and it should come today! But it was very inexpensive with mostly great reviews. What I like about it is that it matches the kitchen, and doesn't take up a lot of room. Link below. The biggest complaint is it's hard to read the panel because of the yellow background, but I keep my kitchen glasses sitting on the counter at all times. :) Natal, if you're reading this...the machine gives me three choices of crust color. Wouldn't that effect the texture of the bread if I chose a light or dark color? Also, I was looking at the bread mixes on King Arthurs, they have one that is a sugar/cinnamon bread. I read the reviews and no one mentioned adding raisins to it. I love me some raisin bread! Is it okay to add raisins to a mix like that? Here is a link that might be useful: Bread Machine

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna