robyn

I'm pretty good at kitchens (I've done 2 complete renovations and designed one from scratch in my current house - which I built). I suspect a lot of other people here are pretty good at kitchens too. On my part - I can tell you that you simply can't spend too much time sketching things out - both what you have now - and what you think you want. It is especially important in those sketches to locate those load bearing walls - and the plumbing - and the electric (and to make sure the electric is sufficient) - etc. If you don't have the competence to locate things like plumbing and electrical connections - find someone who can. It is much easier (and incredibly cheaper) to move a proposed sink 6 inches to the left than to move the plumbing to which it's supposed to be connected (particularly if your contractor didn't have a clue when he started that the plumbing would have to be moved). If you are thinking of putting in a hood that has to be vented through the attic - have someone go up in the attic to check what's there. If you are thinking of commercial appliances - check the walls for any necessary fireproofing. Etc. In other words - strip your place to basics mentally before you do anything. Note that this is especially important in view of your time contraints (you want to measure 5 times - cut once). No matter how careful you are - you will undoubtedly run into something unexpected with a renovation (it could be something like termites you didn't know you had!). But you can reduce the risks of total trauma by doing as much planning as possible. So start sketching. When I see what kind of space you're dealing with - I'll probably have some ideas. By the way - I am kind of unclear on your floor situation. The tile is over a substrata that's over what? Is your foundation monolithic concrete? Or is it wood over a crawl space? Or something else? How old is the house? Robyn

Don't worry - I will try to keep him very happy - without doing anything that would upset my husband . Robyn

Nope, you get a knife sharpener to make house calls because many knife sharpeners still make house calls. If he does a great job, make sure you keep him on your Christmas card list. And tip him well. High quality sharpening professionals are hard to find. The problem with getting your knives sharpened is that anyone with a couple hundred bucks to invest in a grinder can call himself a knife sharpener. Mostly they do lawn mower blades and garden tools. Finding a sharpener who really knows what he's doing with kitchen knives is a real treat. But it's kind of like trying to find someone to cut your hair. You can go through several expensive mistakes before you find the right person. Chad The fellow I deal with does kitchen knives - almost exclusively for restaurants (although - since I was his last customer the last time he came here - he agreed to sharpen my gardening shears/pruners in addition to my knives). And his truck has a lot more than a simple grinding wheel. Even the guy I dealt with before him - a person who had a knife booth at a local flea market - had more than a grinding wheel. But the fellow I use now has an almost dizzying array of things in the truck. He has saved a couple of my very old favorite knives from oblivion (they're not expensive knives - but they fit my hand well - they're like old friends). By the way - I don't see any reason to tip an owner/operator of a small business. He sets a price he thinks is fair - and I pay it. If I were dealing with an employee -a tip would be appropriate. Robyn

I can't say about the percentages. But I live in a fairly unsophisticated place - and have wound up having my knives sharpened just like my grandma did. Someone comes to my house. Not with a horse drawn cart - but in a truck fitted out with the "right stuff". I found this fellow through the Yellow Pages. Most of his customers are restaurants - but he'll do business with me the same way he does business with a restaurant (i.e., he'll pull into my driveway at 11 pm - I take my knives out to the truck - and he takes care of them). Perhaps I can get a professional knife person to make "house calls" because I live in an unsophisticated place? Robyn

I think your food ideas are terrific. And I've seen some of the kind of thing you're talking about in what little I've seen in military cooking. Of course in military cooking - you frequently have military people cooking for other military people. There is - at best - a certain sense of esprit de corps (although many military food places aren't anywhere near the best). I looked a lot on line last night. Found about 2 pieces about prison chefs doing interesting/exciting/commendable things. And about 1000+ pieces about a company I shall not name that seems to get a lot of contracts for prison food (including the Florida contract). If the pieces are to be believed - the outfit sounds totally disreputable and disgusting. It shouldn't be allowed to feed alley cats - much less people. Also - although I did find a couple of ads for outside food people to work inside prisons - I didn't find much about training people inside to do food (it seems that most inside people are supervised by outside people - and that's only when the food preparation hasn't been contracted out). Seems to me that perhaps the model for prison food service needs work. More "in-house" training by people who know what they're doing. Some attempt to develop the attitude that prevails in the better parts of military cooking. I guess for a lot of administrators - the easiest course is just to sign an outside contract (just like for most Americans - it's easier to eat at a fast food or chain place than to take the time to cook a decent meal and put it on the table). Take care and Happy Holidays, Robyn

When cooking fish with its skin on, you must try to get as much moisture out as possible to get it nice and crisp without overcooking the fish's flesh. In the same way, if a mushroom is sodden, then it'll take a very long time to develop, or may never develop, those crisp edges. Perhaps my memory is failing me tonight - but I mostly saute mushrooms for things like sauces and quiches and eggs and they are never crisp. What kinds of dishes are served with crisp mushrooms? (I guess there are dishes with fried mushrooms but I don't eat a lot of fried food). I wash fish too - but dry it on lots of paper towels before I saute it so the skin gets crisp (use the same paper towels on mushrooms - but not because I'm trying to get them crisp). Robyn

You're right - and it's not only Italian immigrants. We really like Toronto - and Canada in general. (Although it was kind of sad when there was that financial scandal involving Toronto theater - forget the name of the person responsible for it). Each winter it seems that half of Canada comes to Florida to get out of the cold - and just about every summer we reciprocate with a trip to get out of the heat. Last summer it was time to go to Vancouver - but Toronto is in line for this year or next. What restaurants do you recommend these days (especially Italian since this is a thread about Italian restaurants)? Robyn

1. Score points with my boss by bringing the number in at $2.45 a day. 2. Keep at $2.55 until just before the next general election when the legislature, with great public aclaim, lowers it to $2.45 a day. 3. Keep being billed at $2.55 a day, but feed the inmates at $2.45 a day, and discuss much needed home renovations with my suppliers. Are you a chef? I guess it is hard in this rarified atmosphere to think of cooking in institutional settings where budget is a factor. But it is a factor in the lives of most people - not only people who live in institutions. The only difference is that in the family setting - a non-professional is the person in the kitchen. In an institution - there's a professional (or quasi-professional). I have developed a lot of admiration for the nursing home kitchen staff over the last couple of years. They have a lot of things to deal with. A budget for one. Second - they have to keep strict kosher (and kosher food is expensive). Third - they have to feed 200 people 3 times a day - people with all kinds of dietary restrictions - e.g., sugar intake and salt intake. Fourth - they have to make food appealing to people who are basically sick - many of them really aren't interested in food. It's a challenging job in my opinion - probably more challenging than making a high end meal with fancy ingredients for healthy people with big appetites and no dietary restrictions. I imagine it's even more challenging for chefs in institutions with lower budgets - like prisons - and the military. I saw a show on the Food Network - the military cooking competition. Cooking food for hundreds out of cans and packages in the field was one part of the competition. My hats are off to those chefs. I couldn't do it. I have also seen food classes here in my area given for Navy chefs. They cook with mixers that are as tall as I am (on some of the ships - they're feeding 3000-4000 people a day). And I imagine the prison work might be the worst of all. Not only do you have all the budget restrictions and other limitations - but you'll never get a show on Food Network even if you do a great job. In my opinion - there is a certain dignity in trying to do a job like this as well as possible. Robyn

Relevant to what? I don't think any American politician is going to campaign on a platform of more money for food for prisoners than military families because the prisoners have been convicted of non-violent crimes. So what are your ideas about how to improve food at $2.55/day? I happen to love pasta - and it's cheap. It is also a "happy" cuisine in my opinion. I don't at all feel degraded when I eat it. So perhaps more pasta is a good idea. Note that I am not being facetious (I can talk about the philosophy of a lot of things - but "food" is an "applied art" in my opinion - you have to "just do it"). Robyn

Well - if I have to spend a night in a hospital and there's a guy down the hall with a stocking cap and a gun trying to steal pills - I'll just try to keep in mind that he isn't violent . For what it's worth - my husband and I were "burgled" once while we were sleeping. The guy came in our bedroom and stole our wallets. Luckily we are sound sleepers . Anyway - to get back on topic - doesn't matter whether the inmates are violent or not. The chefs cooking for them in Florida get $2.55/day to feed them. Lest you think this a ridiculously small amount of money - it's basically what people on food stamps get to eat (and they aren't cooking on a large scale - the large scale has certain economies - of scale). Remember that a lot of our military families have to live on food stamps. And I don't think any politician in the US will get elected on the platform of "More Money for Food for Prisoners". So you're the chef - you've got $2.55/day - what do you do? It is all well and good to philosophize in law school papers. Quite another thing to be the person who's in charge of purchasing and planning menus to feed hundreds/thousands of people - whether it's in a prison - the military - a school - or any large institutional setting. For what it's worth - the only place where I eat institutional food these days is the nursing home where my father-in-law is a resident (they have a cafe where staff and visitors can eat - and residents can join their visitors for meals). I am quite sure the daily food budget is many times more than $2.55/day. Still - it is interesting to see how the chefs there cope with the limitations that the institution imposes on them - and how they come up with some interesting cuisine. Robyn

Not stereotype. But our bad experiences in France were certainly more in Paris than smaller cities and the countryside. So perhaps it's a city/country issue - and not a national issue. Doesn't much matter to me personally these days in terms of the way I travel (and I am also too old to worry about it). Robyn

the downside is that washing fruits such as strawberries or veg such as mushrooms makes them absorb water (and I would think that whatever is on the surface has already seeped in anyhow) which is detrimental to the texture and taste of the item. Most chefs I have ever worked with are very much against washing mushrooms or strawberries for example - usually we take a damp cloth or paper towel and brush away any dirt that is visible. I'm not aware that mushrooms can be a problem - but you can get hep A from strawberries. Which is why I wash them (and then dry them). Do these same chefs who are against washing produce also require the people who handle the produce to wear plastic gloves? Do they test them for hepatitis (hepatitis can be spread from bad sanitary practices in the field and the kitchen)? Also - as far as mushrooms are concerned - what's the problem with them absorbing some liquid if you're going to cook them (which forces them to give up their liquid)? Robyn

Interesting, where do you live? I've never heard anything like that before. How can restaurants be liable for food-induced illnesses when it is nearly impossible to prove that a particular restaurant/meal is responsible for an instance of food-poisoning? If after a case of food-poisoning you recall that you had a salad for lunch at home and dinner at an oyster shack, you'll probably sue the oyster shack when your salad could easily be to blame. Anyone? I live in Florida. It actually isn't that hard to pin the blame on a particular restaurant or food source for severe food poisoning cases - because more than one person usually gets sick (most people aren't going to sue for a one night tummy ache - and when one person gets really sick - he or she usually isn't alone). E.g., remember the recent outbreak of salmonella at Chili's? And e.g., food handlers with hep A usually don't pass it on to only one person. Public health organizations also tend to get involved in an attempt to track down the source of the problem. In addition - sometimes a particular illness is linked to a certain kind of food. E.g., I once handled a case where someone got ciguatera - which you only get from certain kinds of fish. The person had eaten fish in the right time frame - but it wasn't the kind of fish that gives you ciguatera. Then - in discovery - we found out the restaurant had lied about the kind of fish it was serving. Got a very nice settlement. Robyn

The danger of ground beef IMO isn't that it comes from one cow or ten cows. If you have a solid hunk of beef - almost all bacteria will be on the outside. When you cook that hunk of beef - you will kill the bacteria on the outside. When you have ground beef - bacteria on the outside can wind up inside when you fashion a burger or loaf. You won't kill the bacteria on the inside unless the inside gets to a temperature which is high enough to kill bacteria. Now most of these bacteria won't make a reasonably healthy person very sick or dead - but people with various health problems should avoid rare burgers (among other things). As a practical matter - I only eat rare burgers at home - and I wash my hands a lot when I handle raw meat. Even if I wanted to eat a rare burger at a restaurant -I couldn't (no restaurant here will serve them since restaurants are strictly liable for food-induced illnesses). I don't eat many eggs. Egg salad. The occasional scrambled egg dish with lots of stuff mixed into it for dinner. I don't use raw eggs in things like chocolate (uncooked) mousse or caesar salad. Robyn

At least in Florida - it appears that the majority of people in prison are violent - or lucky (someone convicted of burglary is lucky that the place he burgled wasn't occupied - otherwise it would be a robbery which is violent). As for white collar criminals - I don't know why they should be treated differently. As Woodie Guthrie said - "Some men rob you with a six-gun - others with a fountain pen." In fact - there is an argument to be made that some rich jerk who steals a whole lot of money by breaking securities laws should be treated *worse* than the poor guy who just tried to steal a little by breaking into your house and stealing your stereo. (Note that I did some securities work - plaintiffs' side of the aisle). By the way - some criminal clients our firm handled had fair amounts of money. They ate at the finest restaurants and drank the most expensive wines. So when they wound up in Atlanta (maximum security federal place - at least a couple asked to be sent there because they knew their way around the place) - you think they deserved better food because they were used to it on the outside? They deserve good food - while murderers and rapists deserve lousy food? I have a very simple view of criminal law. It's meant to *punish* people who violate the law. That's what prison is - a punishment. For a lot of experienced criminals - doing the time is part of the price of engaging in their chosen field of work. And for inexperienced criminals - well I guess they have to learn things the hard way. Robyn

Other lawyers in my firm did most of the criminal defense work. I just did a little. It was my bright idea to do a pro bono death penalty case one year. That was a mistake. Anyway - our clients weren't nice people. I get the impression there are people here who think that most people in jail are languishing there after being convicted of possessing a couple of joints. That's not true. The current breakdown of our state prison population is: Murder, Manslaughter 10,552 14.4% Sexual Offenses 8,277 11.3% Robbery 10,056 13.7% Violent Offenses 8,867 12.1% Burglary 11,655 15.9% Theft, Forgery, Fraud 5,710 7.8% Drugs 13,383 18.2% Weapons 2,020 2.7% Other Offenses 2,968 4.0% Data Unavailable 65 Total in Prison on 6/30/02 73,553 100.0% And - as far as drug cases go - my firm was involved in some in the 80's in Miami. These guys were scarey. We knew lawyers who were murdered - judges and lawyers who wound up in jail due to questionable activities with the drug guys - etc. For what it's worth - I believe that drugs should be decriminalized. Simply because I believe that organized drug activities have a tendency to corrupt government (including the legal system). And I really don't much care about the people who use drugs except if they hurt other people (and we have plenty of laws on the books to deal with that). By the way - there is a short biography of every Florida state prisoner on the Department of Corrections web site. You won't find too many people for whom you'll feel any sympathy. Also - I did find out the daily budget for food for a Florida state prisoner is $2.55. The total daily budget is about $47. Of that $47 - 80% goes to security (i.e., guards) and medical care. In fact - medical care is almost 25% of the total daily cost (and the prison population is aging rapidly). So I think the challenge here for people who are interested in food isn't esoteric - it isn't philosophical - it's how to put decent food on the table for thousands of people for $2.55/day. Robyn

I have an easier solution to the rare/well done problem. Just don't make a rib roast if you know the people you're having over want well done meat. Instead - throw some steaks on the BBQ and incinerate them. I mostly cook for myself and my husband - and I hate to waste time putting the proverbial "pearls before swine" on the dinner table for guests. The thermometer will get another workout Thursday (I'm making a pork tenderloin - and yes - I know how to cook it - so no lessons will be necessary). Thanks again. Robyn

I am sure the butchers in my local supermarket fall into the clueless category (I've spoken to a few of the guys before - the younger ones know nothing and the older ones know next to nothing). Anyway - I bought the thing already all tied up - and didn't know before it was cooked. Had I known (and now I will know) - I'll simply cook the roast as a boneless roast and do the ribs separately. On the other hand - I thought the beef was really good for choice beef on sale at $5.99/pound. Nice fat cover and marbling. Just one small piece of gristle on one slice. And I could have easily fed 6 people and had leftovers. Actually the roast was very uniform when I sliced it. By the time we had finished eating - it was more or less medium rare - not rare. So I think I like the shorter resting period (25-30 minutes) which got the meat to me when it was still rare. If you want to wait an hour - I think you'd have to take the roast out at a lower temperature to get it rare. Bring your daughter a digital thermometer when you bring the roast (nice stocking stuffer ). I think it basically saved the day for me (a great thermometer trumped an incompetent butcher). Thanks for the advice about the bones. Robyn

I was just browsing around on the Department of Corrections web site - and found this in the FAQ section. I am sure governments are not "optimally efficient" - but they have powerful incentives to try to save money these days. "3. "Why don't inmates grow their own food and save taxpayers some money?" Inmates do grow some of their own food and expansion of the Bureau of Field Support Service's Edible Crops program continues. In Fiscal Year 2001-02, the Bureau cultivated approximately 1,200 acres and harvested 5.5 million pounds of produce. In 2002-03, approximately 1,500 acres will be cultivated and it is expected that 7.5 million pounds of produce will be harvested. The number of inmates assigned to the edible crops program continues to increase, due largely to the expanded use of close custody inmates supervised by Field Force Officers. Field Force Officers, mounted on horseback, supervise close custody inmates who are assigned to work in the fields cultivating the edible crops. Usually the squad is made up of four mounted, armed officers and one unarmed (on the ground) supervisor who control up to 75 close custody inmates. These squads currently exist at Apalachee Correctional Institution (CI), Florida State Prison, and DeSoto Annex. With the privatization of food service delivery in our department, the edible crops program is moving toward more centralized operations on our large-scale farms, thus allowing greater efficiency in processing and distributing harvested products."

Agriculture/food production is the second largest industry in Florida (behind tourism). But - for the most part - it isn't really "plant a garden in your yard" and "live off the land" stuff in most parts of the state. The two largest areas are citrus and cattle. Citrus is suited only to very specific parts of the state (south of Orlando). To produce reliably - you need a lot of stuff - chemical spraying apparatus - sprinklers to save the crops during hard freezes - etc. You have to deal with citrus canker (a big problem now). And most of the citrus grown here is oranges destined for juice production. They all tend to ripen around the same time - and then it is a race to get them off the trees and into the juice production plants. When oranges are being harvested - you can drive on I95 and the Florida turnpike and see all these huge trucks loaded top to bottom with oranges. It's kind of cute if you're a south Florida homeowner to have a few trees so you can make OJ in season. It is probably a heck of lot cheaper to buy OJ if you're running a prison (and - of course - a lot of our largest prisons aren't in the citrus belt - except if you count things like Meyer lemons and Mandarin oranges which can grow in the northern part of the state). As for beef cattle - they're not normally born in Florida - and they're not slaughtered here. They're brought here to graze and "grow up". Then they go to the finishing lots in Texas before slaughter. We have many other crops too. The largest in this area - close to Starke - is potatoes and cabbage. Again - very specialized large scale farming endeavors. Do we all have gardens and try to grow stuff here? Sure. Do we have 4H where kids raise cows for the county fair? Yup. But they are boutique endeavors for the most part - costing more than buying in supermarkets would cost. About the only thing I can grow successfully for less than it would cost me in the supermarket is spring mix (from Martha Stewart seeds). It's an early crop - and lasts for about 8 weeks before the heat and bugs mess it up. Anyway - I guess the point I'm trying to make is that prisons aren't large enough for commercial agriculture - and boutique gardens wouldn't "cut the mustard" either. And is the state government trying to save money on prisons? I hope so. And that probably isn't only true in Florida - it's probably true everywhere. With federal unfunded mandates to do lots of things - especially expensive health care things like medicaid - everything else is on the table for examination and re-examination. If it makes sense money wise to bake bread in prisons - I'm sure it's done. And perhaps prisons can grow certain things in a way that makes sense economically (I've never seen a garden at a prison but perhaps they exist). If something doesn't make sense money wise - I'm sure it isn't done. Those are just the facts of life when it comes to state budgets these days in my opinion. Robyn

OK - my husband is doing the dishes (he's a sweetie ) - and I can tell you how it went. Great! I did cook the roast at 300 in the convection oven until that nice little thermometer went to 120 (the external digital thermometer from Williams Sonoma was a good investment). Took about 1/2 hour more than directions called for - but that's because it was probably still a bit frozen inside (I know you're not supposed to put the roast in unless it's room temperature - but I didn't see any harm done in this case). All I put on top was some olive oil - garlic - salt and pepper. There was some weird stuff that you can perhaps explain to me. First - the roast had been "prepped" (the end bone was cut off and then stuck back on the roast and tied with string). I nearly fainted when I took the thing apart - because all the meat around the bones was bloody almost raw. Figured I'd have to cook it more. But the meat in the roast was perfect. Nice and rare (not raw) in the middle - all the way through from one end to the other - and kind of medium around the outer edges - all the way through. Sliced into beautiful thin slices with an electric knife after resting for about 25 minutes. By the way - it also had a nice crust - too bad I was too busy to take a picture! So what's the story with the bones? I cut them up - and put them in the refrigerator. They have a lot of meat on them - and they look like they should be good to braise - in a soup - something. Any ideas? Anyway - the roast presented kind of a dilemma for us because my husband - like I've said - isn't a big fan of rare. Since we've been married for over 30 years - we solved the problem easily. I cut the medium edges off the pieces for him - and I ate the middle. He ate some middle too (I am gradually converting him into a rare meat fan! - also the medium edges were a lot smaller than the rare middles). But I don't think this would do as a solution for dinner guests. I am not sure that a perfectly and evenly done rare roast qualifies as a problem in anyone's book. But if you want to serve a roast in the traditional way (i.e., whole slice to each person) - what I did will not work if some people want rare - and some people want well done. I will note that by the time we got around to carving up what was left after eating - the interior had cooked a bit more - to the point of medium rare. So perhaps if you're having guests - you can feed the "rare" people first - and the "medium rare" people an hour later . I made a simple horseradish sauce to go with the roast. That was good. I also made "jus". Got rid of most of the fat in the bottom of the pan - deglazed it with some red wine - added a jar of Williams Sonoma beef stock - some water - some thyme - reduced it a bit - and it was excellent. Almost as good as my brisket "jus" - and a nice foil for the meat and the kugel. Anyway - I want to thank all of you for your input. And I especially want to thank Marlene for the idea about the convection cooking (think I went with that because although I've had the convection oven for a while - like 8 years! - I haven't gotten that much use out of it except for occasional baking - and I wanted to see what else it could be used for). By the way Marlene - just want to let you know that my roasting pans are non-stick Circulon. The roasting rack is non-stick (think it's Calphalon - not sure). No problem with anything else I've cooked in them - and no problem here (and my husband does a much better job washing the non-stick stuff than he'd probably do with traditional "sticky" stuff). Robyn

OK - let me try this without being ad hominem. A bunch of you here are lawyers - and some of you are expressing concern about what prisoners eat. If you're conservative - I will note that we have about 78,000 prison inmates in Florida - and most of them are scum (I did some criminal defense work - not white collar). If you're liberal - I will note that we have 365 people on death row - and most need lawyers to help them in post-conviction appeals (the public defender only handles the first post-trial appeal). So I really don't see that food is an issue that's terribly important. I will also note that the prison that's closest to me is Starke (where a lot of death row inmates are housed). I don't know how many of you have ever been to Starke, Florida. There's not much that can be grown there (it's very rural - but it's basically "cattle country" - an area where cows graze before they're sent to the finishing lots in Texas). And the 2 fanciest restaurants in town are Woody's BBQ and Cedar River Seafood (both local chains where the expensive meals are less than $10). So I doubt the average prison worker in Starke (yes it is pretty much a "company town") is going to be very receptive to a whole lot of food-oriented stuff. On the other hand - one of the new prison things that's about to be started here in Florida is a voluntary "faith based prison". I think it's kind of stupid (and probably unconstitutional) - but I know there's a lot more support for it state-wide than any possible "reform" that has to do with food. I suspect that Florida isn't unique in terms of its prisons. When I was in college - I tutored kids in a reform school in upstate New York. The area where it was located was similar to Starke (but colder). Anyway - if you're a lawyer - and you care about prisoners- there are a lot of things you can do that are about 1000 percent more important than food. And - if you don't care about prisoners - I'm sure you don't care about their food either. Robyn

Perhaps you ought to read more about correctional facilities budget issues. One of the largest these days is health care costs (medicare/medicaid don't take care of prisoners). You could buy an awful lot of prime rib for the cost of a kidney transplant. Robyn

It's good to understand - but when I'm going somewhere for the very first time - I find it nice to have a road map. I can make adjustments second - third - tenth time around if necessary. So thanks for the map. For what it's worth - I have double 30" wall Kitchenaid electric ovens (top is convection - bottom isn't). Don't know what kind of oven your daughter has - but it suspect it's closer to mine than yours. I cook things that need different temperatures all the time. Sometimes I wish I had triple ovens! Also - I am old enough that not bending over a hot oven while I have things cooking on the stove (like I do now) is really a luxury. Anyway - I will let you know how it goes. Robyn

It's actually in the oven now. I'm afraid it wasn't totally defrosted when I put it in - but that may work out ok - because I'm trying to get the middle rare - and the ends well done. I will let you know tomorrow. Robyn