And, as Shauna said, we don't have to limit our pictures to the gallery. Lots of times, we need to post some here to illustrate something - the nice curvey raised bed posted here today, for instance. Last year we started weekly picture threads and they got pretty picture-full! :) So hence the suggestion to keep these in the gallery. Had to laugh last year when we got these new areas. "Conversations" is supposed to be for non-gardening topics, but we all had one question - "IS there any topic other than gardening??" LOL

Chloecat, the "O' on my keyboard quit working, so I had to use the "0". S0 my p0sts l00ked like this! Shirley, and what a relief it is! Chemcurl, I bought a new one. We have a small computer repair shop up the road and they sell Dell products. Got a brand new one for $15 dollars, well, $15.90 with tax. Jasdip, I had 123 e-mails! I was able to delete a lot of them from stores where I've shopped and recipe posts. Azzalea, yes it was annoying. And I'm sure it was to anyone trying to read them, too!

Here's one for Spinach Enchiladas which also received excellent reviews: Spinach and Mushroom Enchiladas Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings. Printed from Allrecipes, Submitted by Ortega® -------------------------------------------------------------------------------- 1 tablespoon vegetable oil 1 large peeled chopped carrot 1/2 cup chopped onion 1 clove garlic, finely chopped 3 cups chopped fresh spinach 2 cups sliced fresh mushrooms 2 (10 ounce) cans ORTEGA ® Enchilada Sauce, divided 1/4 cup vegetable oil 12 (6 inch) corn tortillas 1 1/2 cups SARGENTO ® Fancy Shredded Monterey Jack Cheese, divided Directions 1 PREHEAT oven to 350 degrees F. 2 HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm. 3 HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet. 4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

I would power wash all that is to be stained, and then go with a semi transparent stain. Solid stain, is more like a paint. Semi transparent, will allow the grain of the wood show through, and also it goes into the wood, rather than just sitting on the top like a paint product.