You shouldn't be getting an "invalid url" message from the html link (3rd box in list, under each picture). As soon as you left click within the 3rd box it will say copied, you just have to come back to your GW post, right click and select copy. You can then preview your GW message to see if it worked right. I've gone to your album and the lily pictures don't seem to be too big so I wouldn't worry about resizing those particular ones. If someone doesn't come along to save the day, you could always link directly to your album from the GW linking provided under the message composition box. From your photobucket album, copy the website address from the top of your screen and put that in the "Optional Link URL:" box and then for the name of the link you just call it My album (or something similar) Hope that works :) Here is a link that might be useful: Ellix

find the FAQ's on the main page.. look for FAQ near the top ... there is at least one.. if not two FAQ about photobucket ... oh ... not savvy hmmm.. Frequently Asked Questions .... make sense now.. lol ... after you read all that.. ask more precise questions ... BUT.. AND MOST IMPORTANTLY .... find the main page... the DISCUSSION hosta forum ... this post should be over there.. and so should the pix you post ... many more peeps visit over there.. and you will get many more replies.... welcome... we will get you up to speed .... and post your brains out.... we want more pix to make us happy ... its like heroin to most of us ... good luck ken

Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch

The last picture is devastating. Are those recent pictures--are you still flooding?? I really admire the way the people in North Dakota took care of the problem by all working together--days and nights of sandbagging, to protect their property and that of their neighbors. You guys are awesome!!! Isn't it a shame we can't distribute that water evenly across the country? We sure could use some of it.