Before too long in our neck of the woods,the deer "harvest" will begin. What a pretty way to say kill. At least call it what it is,whether you enjoy doing that or wouldn't touch it with a ten foot pole. Good pictures,both of you. It's too bad something so beautiful can be such a pain in the patootie sometimes.

Hey Guys : Thanks for all the welcome backs. I pop in once in a while to help someone. Shaun , I'll try to find the Photo's . I had problems with my Computer. Many times before, I've said everyone makes a big deal about, " who's Pizza Dough is better." Basically they are all about the same, except for minor variations. You can't please everyone. Some like thin Crust and some like The thicker Crust like the Sicilian Pizza. I enjoy any kind as long as it is Crispy and Tender, not like a piece of rubber that wants to fight you. Of course it has to taste good too. Lou Here is the Pizza Dough Recipe : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. You will have to adjust the size of the ball to the thickness you like. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

As a follow up to my question, came home the other night, turned it out and it came on with a great picture. Well, at least it worked for that night.... now, can't get it to do anything except sound....no picture what so ever. When you cut it off, it does have a spot of light in the middle (little flash) and that's it.

Is this a heat pump?