When they were little, I'm sure they had at least 5 to allow for accidents, spills, throw up, etc. Now that they are teens, probably 3-4 pairs of sleep pants or sweats, and tshirts are what they use.

DMIL was cremated without the extras. I'm not sure we could have refused the ashes, but getting them back was included in the charge. There was no urn, just a thick black plastic box inside a cardboard box, about the size of a shoebox. The cost was still nearly $2000, 3 years ago in FL. The only regret for me was knowing that she wanted a burial next to her parents, and having her cremated instead. It was the only way financially possible to get her to that cemetery, several states away. Her ashes are buried there.

12 miles to the high school we're zoned for, 4 miles to the nearest high school. Typo? No Crazy? Yes

10-15 minutes is enough. When the water starts to cool off, you are done. If it helps, do it 2-3 times a day.

Nothing in the pictures looks bad to me. Signs of infection are redness, swelling, heat, and pain. You only have pain, correct? No idea why it hurts. Could you have forgotten about pulling off a hangnail? I would probably do warm to hot saltwater soaks and peroxide it for a few days and see if it gets better. Obviously if it gets worse, go have it looked at. Hope you're feeling better soon!

I'm pretty sure we got there on a public bus.

Don't give up Mt. Vernon. It is hard but doable on the Metro. Ask other passengers for help. Everyone was so nice and helpful to us. Mt.Vernon was the highlight of our trip to DC.

Update: She got the volunteer position! But wait, it gets even better: After 1 day at work, they liked her so much they offered her a paying job there!

My DH has been hounded relentlessly by Red Cross calls. He doesn't have a rare blood type or anything. It makes me wish he hadn't donated at all. I hadn't thought about them selling our number...we have always gotten a lot of telemarketing calls. Who knows? I agree that they should change their tactics.

Gulf World is not cheap, but it will keep you busy an entire day. We always enjoy our visits. I don't know the ages of your kids, but 4 and under are free. Obviously the beach is a must. I will keep thinking. My in laws live there so we have visited many times. Eta: Gulf World is currently offering a Groupon!

They make the waist things to go under your clothes. It is more like a RIFD money belt that also fits a passport.

DD has been on medication for social anxiety/depression for about a year. After a college visit Monday, she was so inspired she took herself to our local vet and applied for a volunteer position! Since she won't even order fast food for herself, this is huge for her. I am happy and wanted to share since I know many here have similar and worse struggles.

Another vote for Justice. They have light padding that gives that age the privacy they want. Be sure to wait for a sale!

Oh, and this is absolutely fueled by moms like your friend.

Insane! This is very popular in my area and has been for several years. As if it's not stressful and expensive enough to ask someone to prom, now in addition you have to do it in an over the top way. Here, it is done even among long term couples who will obviouslly be attending prom together. Just as an alternative POV, my teen dd can't wait to be asked next year and thinks the whole thing is great. If DS has to do this, he may never make it to prom! Luckily, it hasn't reached the homeschool set so far.

When we had bunks, my friend taught me a great trick to keep them made. Hope I can explain this clearly. She placed the top sheet and bedspread so that about 3-4 inches were available to tuck down on the wall side. On the out facing side, she tucked all remaining length under the mattress and also tucked in at the foot. When the kid gets out of bed, he only has to pull the covers up and tuck the tiny bit into the space between mattress and wall. This worked great for her, and for me too!

Oh, and since they actually will be "plucking out some teeth", he maybe needs to know more details about why it is necessary, etc. If the new dentist could have an appointment just to look and make a plan, it might build some trust. I would be afraid if you tricked him, he wouldn't trust you anymore either. This sounds like such a tough situation.

I would get a new dentist. Then explain to ds that he needed to get the work done and you will be visiting a new and more trustworthy dentist to do it. Then be sure the new dentist knows the backstory, and is willing to tell ds the truth.

Is there a mutual friend you could ask?

Just in case someone doesn't know- this "procedure" is not surgery. No incision to heal from. They do it with electrical leads.

The procedure is probably cardioversion, and it is pretty common. It fixes a lot of arrythmias(irregular heart beats). As you know, any procedure carries risk, but this is normally pretty safe, even in the elderly. Good luck to him!

I think this is actually the one you want: YIELD6 servings INGREDIENTS Soup 3 tablespoons unsalted butter , cut into 3 pieces 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below) Table salt 2 cups water , plus extra for deglazing 1/2 cup dry sherry 4 cups low-sodium chicken broth (see note) 2 cups beef broth (see note) 6 sprigs fresh thyme , tied with kitchen twine 1 bay leaf Ground black pepper Cheese Croutons 1 small baguette , cut into 1/2-inch slices 8 ounces shredded Gruyère cheese (about 2 1/2 cups) PREPARATION 1. Adjust oven rack to lower-middle position and heat oven to 400F. Spray inside of 7+ qt Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1t salt. Cook, covered, 1 hr (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1½ to 1¾ hrs longer, stirring onions and scraping bottom and sides of pot after 1 hr. 2. Remove pot from oven and place over med-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15-20 mins, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6-8 mins, adjusting heat as necessary. Stir in ¼c water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6-8 mins. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 mins. 3. Stir in broths, 2c water, thyme, bay leaf, and ½t salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges. 5. Adjust oven rack 6" from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1¾c soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 mins. Let cool 5 mins before serving. ADD NOTES RELATED VIDEO

Here is another with better reviews YIELDServes 4 as a main (or 6 as an appetizer) ACTIVE TIME30 minutes TOTAL TIME1 3/4 hours INGREDIENTS 5 tablespoons unsalted butter, divided 1 tablespoon vegetable oil 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon granulated sugar 1 1/2 cups dry white wine 6 cups homemade beef broth or store-bought low-sodium beef broth 10 sprigs thyme 2 bay leaves 1 baguette 1 garlic clove, cut in half lengthwise 2 teaspoons sherry, preferably Fino or Manzanilla 4 ounces Gruyère cheese, grated (about 1 cup) Special equipment: kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional) PREPARATION In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more. Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes. Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning. Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside. Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.) Do ahead: Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.

FccffYIELDMakes 6 (light main course) servings ACTIVE TIME45 min TOTAL TIME1 1/2 hr INGREDIENTS 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise 3 sprigs fresh thyme 2 Turkish bay leaves or 1 California 3/4 teaspoon salt 1/2 stick (1/4 cup) unsalted butter 2 teaspoons all-purpose flour 3/4 cup dry white wine 4 cups reduced-sodium beef broth (32 fl oz) 1 1/2 cups water 1/2 teaspoon black pepper 6 (1/2-inch-thick) diagonal slices of baguette 1 (1/2-lb) piece Gruyère, Comte, or Emmental 2 tablespoons finely grated Parmigiano-Reggiano Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane PREPARATION Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Cooks' note: Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

Those sound so awesome! Too bad their mom won't make room to keep them. That is the kind of thing I would put back for their kids to enjoy.