[JRandomFreeper]

I don't worry about chlorine or flouride, but dirt in the soup really isn't a happy-making thing.

Water shutting off in the middle of cooking for or cleaning after a meal... that... I can't stand.

I rotate my water in the kitchen on a regular basis because sometimes that water is just closer than than sink, and I can refill it later.

I also use 2 liter bottles of potable water in my cold frame to smooth out temp changes and keep my veggies from freezing if we get a really cold snap.

44 liters of drinking water keeping my 'maters warm.

/johnny

[TEXOKIE]

Dear JRF,
You stated,”I also use 2 liter bottles of potable water in my cold frame to smooth out temp changes and keep my veggies from freezing if we get a really cold snap”

OK, I’m in the back of the class, raising my hand....please could you elaborate on that? Thanks!

BTW, several months ago you wrote the first two chapters of your cooking book (not “cook” but “cooking!”)for us. Have I missed out on further installments, or have you just been having your hands too full with catz and cold frames to be able to sit and type?