I agree--tomatoes are very easy to root. Cut them off, place in soil, keep moist, maybe covered in a bag to keep the humidity up for a couple days. In the past when I've had tomatoes get that big, I cut them off 8-10 inches high, then drop the tops in a vase or jug of water. In a short time, they will be putting roots out of the stems that are in the water like crazy. Keep the original plants and they will start branching and putting out new leaves, doubling your tomato count in the process.

I have a new Jenn-Air 27" convection wall oven. I've only had it for a few weeks and during that time we've been busy doing a few things to refresh the look of the kitchen, including being without counters while waiting for granite installation. So I haven't really put the oven to the test, but I have continued to use it for roasting and baking, with and without convection. What I don't like: (1) I haven't figured out an easy way to get the rolling rack in and out of the oven, so I've just been using the two regular oven racks.This is a big disappointment, as I thought that rolling rack was a very nice feature. I still plan to go to store and see if they can show me a way to get it in and out without a lot of hassle. If they can't, then I'm leaving it out. You should be able to check this out in the display oven at the store. (2) The timer has a very pleasant chime that goes off, but it is not useful for me, as I often put something in the oven and return to my office to work---where I can't hear when the timer goes off. To compensate, I just take a small timer with me when i return to the office to alert me when it's time to check on something in the oven. What I like: (1) It's wonderful to finally have an oven that heats to the correct temperature and maintains it---hopefully, that would be true of any new oven. (2) I like the electronic controls more than I thought I would. They are quite intuitive and easy to figure out, and they're not cumbersome at all. (3) I really like the auto conversion for convection. I had a convection oven before, but it wasn't a true convection and my oven hadn't been true to temperature for some time, so the auto conversion is helping me to figure out what adjustments to make for cooking with convection. It has already caused me to try out convection when I might not have otherwise. (4) The convection fan is very quiet, unlike my old convection oven. (5) I like the appearance more than I realized once I got it home---the black interior is nice and the SS is better than I thought it would be. I was very worried about fingerprints and constant cleaning, but the brushed SS seems to be easier to maintain than I thought. I am still bothered by the occasional fingerprint---you usualy don't notice it until you get at just the right angle. I'm still in the honeymoon stage with my oven, so the moment I see a fingerprint I grab a microwave cloth with a little water and wash it off and dry it. Mostly I just see one or two smudges, but maybe that's because I keep running back to remove them. We chose the Euro handles rather than Pro, which is my personal preference---I would like the Euro if they didn't have all the texture in the middle. I also prefer the Euro because it comes with a smaller and, in my opinion, better looking logo in SS rather than black. That's about all I can think of right now. As I said, it's still early to pass final judgment, but so far I'm really enjoying using the oven.

What I did in my home was to, first of all, pull all the ductwork/furnace/ac and take it all to the dump. I replaced it with a Fujitsu dual for the upstairs bedrooms and a 25 seer/12hspf Fujitsu system 12 RLS for the first floor. It cools all three rooms on the first floor very comfortably. We remodeled the place last year extensively and opened the fllor plan and added some space. I put a new 15RLS in the new kitchen. I'm going to run it this summer and see how it does. being fairly centrally located I believe it will easily handle the whole downstairs and the 12 will end up in my daughters by this fall. We'll see. Research this carefully. I would suggest that you stick with Fujitsu, Mitsu, Daikin. Check the dealer locator at Fujitsu and Mitsu. Someone asked where you were and you haven't responded. Minot or Miami? It does make a difference. I found that I could separate my systems very economically. Well, Economically in that I rarely use the upstairs system. I haven't run either unit all winter. I ran both downstairs units all winter very effectively. The multi systems that are available today are not as efficient as the singles. So my upstairs dual is 16.5 seer and the downstairs is 25. I could have done it with a triple or quad in one system, but multi prices get pretty aggressive above two units. I bought the dual/single for what the triple would have cost and the system operates better. these are outstanding unit...when installed by someone that knows what they are doing. Flush the guys who don't think it a good idea.

We have a 1916 house and have inset cabinets (some recycled from the 1920s or 1930s and some we had custom made to match twenty years ago). And, of course we have radiators so we don't have central air. In the summer we do put in window air conditioners but perhaps run the air conditioners a total of two weeks out of the summer. The rest of the time the windows are open. We have never had any problem with our cabinets. I also had some matching ones made for a bathroom, and that hasn't been a problem either. I think the secret is to get a really good carpenter who know what he is doing because these are more difficult to make than the full overlay. By the way if you do get the inset and want then to really be period appropriate, make sure to get the visible hinges. Perhaps you live in an area of the country where the humidity is really a huge problem for much of the year, so maybe advice is different for your area.