That's what I'm talking about ... the fluctuating sales price. In the course of one week, that sales price will change 3-4 times. So, if I plan to purchase an item and want to use, for example, the 15% 'pick-a-day" (which is good for 10 or so days) ... if I don't go on the right day, it's not a discount at all. In fact, in those 10 or so days that the 'pick-a-day' is valid, that sales price will fluctuate about 5-6 times. That's what I'm talking about. You'd think they were trying to get you to be in the store on a daily basis. Regardless, my husband won't shop there anymore. And I get tired of it. Just wondered if other stores did same ... I get embarrassed when customers point that out to me. Personally, I have a problem with it.

To keep the yellow out of your silver hair, try a brightening shampoo made just for that purpose. This shampoo is purple and you can use it about 3x per week. At Wal-Mart, Jhirmack has one for around $3-4 per bottle. It works just as well as the stuff from the salon but it seems watered down. Paul Mitchell (among others, I'm sure) has a bottle for $15 ... more concentrated than Jhirmack. HTH

Thanks for all your input! I guess since I work there and change prices two, three, even four times in one week ... then see all the accompanying promotions, it's easy to get jaded. My husband and others I know refuse to buy there just because of it. A new Penney's opened across the street. I didn't know if anyone here worked there to see if they do the same thing. Guess they do!!! : )

I'll have to look into that (same parent company). The 'ad set' is done on a timed basis, it has to be done so quickly that you don't notice that changes. Normally, an item stays at a certain price unless it goes on sale, or you have a coupon. But there, the price goes up and down, so using a coupon may/may not be your best price. I was wondering if other stores did this also. You really wouldn't notice unless you worked there or were in the store daily. If all stores did this, then okay. If not, I might change jobs. It just doesn't seem right.

I guess for a store to be considered a dept store (as opposed to a discount store), merchandise has to be offered for sale at its regular price a certain percent of the time ... like, so many days per year. So, an item at Kohls will fluctuated between regular price, a mid-range sale price then a deep discount sale price. I've noticed that these fluctuations coincide with other promotions. For instance, on a day that they may offer a 15% senior discount, some items jump up in price 15% or go back to their regular price ... even if it's for the same one day. I don't think they are doing anything wrong, but it is truly "buyer beware" or at least, be aware!!!

I currently work p/t at Kohl's. Not my dream job, but the hours work and it's extra income. However, their pricing strategies have raised my eyebrows more than once. I wonder if other department stores, JCPenneys, Belks, Dillards, do the same thing. Anyone know? TIA

Might be a Mary Cassatt.

"Days of Hunger" is a documentary - I found it by looking up "Irish Potato Famine" on Wikepedia, then scrolling to the bottom references to see if there were any movies. I found the movie under "External Links." At the website listed above, scroll down to the bottom of page to see three segments of the film which last about 3 minutes each. This company also has clips available from all it's Irish History DVD's.

I'll have to try that. I like homemade donuts but don't like the grease.

All I can say is ... know your enemy. Meaning (since it may not be obvious as I intend it) not that the gift giver is an enemy, but that it's always good to be aware of what the other guy is up to. However, giving it to you as a gift, imo, shows lack of couth?

My c2000 BC cookbook does not have it. But my '82 one has two recipes, cake doughnuts and raised doughnuts. I'll post both. FYI: the recipe for the raised doughnuts calls for refrigerator dough. I will add that recipe at the bottom. Cake Doughnuts Vegetable Oil 3-1/3 cup all-purpose flour* 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinammon 1/4 teaspoon ground nutmeg 2 tablespoons shortening 2 eggs 3/4 skim milk * If using self-rising flour, omit baking powder and salt. Heat oil (2-3 inches) in deep-fat fryer or heavy kettle to 375 degrees. Beat 1-1/2cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick. Cut with floured dough cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1-1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted. Buttermilk doughnuts: Decrease baking powedr to 2 teaspoons and beat in 1 teaspoon baking soda. Substitute buttermilk for the milk. Do not use self-rising flour. NOTE: To dress up cake doughnuts, shake one at a time in a bag with powdered sugar. Roll warm Raised Doughnuts in granulated sugar. To glaze, mix 1 cup powdered sugar and 1/3 cup boiling water; dip warm doughnuts into warm glaze. Sprinkle with chopped nuts if desired. Raised Doughnuts Roll 1/2 refrigerator dough 3/8-inch thick on well-floured surface. Cut with floured doughnut cutter. Cover; let rise on floured surface until double, about 1 hour. Heat vegetable oil (2-3 inches) in deep-fat fryer or heavy saucepan to 375 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1-1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Dip doughnuts in Vanilla Glaze or roll in sugar while warm. About 20 doughnuts. Vanilla Glaze: Mix 1-3/4 cups powdered sugar, 1/4 cup water or milk and 1/4 teaspoon vanilla until glaze is smooth and of desired consistency. Refrigerator Roll Dough 1 pkg active dry yeast 1-1/2 cups warm water (105 to 115 degrees) 1 cup unseasoned lukewarm mashed potatoes 2/3 c sugar 2/3 cup shortening 2 eggs 1-1/2 teaspoon salt 6-7 cups all-purpose flour* * If using self-rising flour, omit baking powder and salt. Dissolve the yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe unless otherwise noted.

Lol!

Dear Mom2GirlsTX: Just wanted to let you know how much this post has been useful to me ... almost a year later. I will serve jury duty next week and was wanting some info ... basically, what kind of questions they were asked so I could get my head together after the holidays. So, thanks!

Here are a few websites to look at: MindWare - check out the building sets category Museum Tour - engineering and tech section Constructive Playthings The Construction Site - I think this store is going out of business, but check out the pixel blocks - Back to Basics - building stuff is under the learning fun button HTH

Here's a couple of links: Felting: the fabulous art of removing air and wonderfully clean hands! and Making Handmade Felt HTH P.S. Some of the books (at the bottom of the second link) can be found at the library.