I have the Lucy / Ethel model - my neighbors have her sister and her Aunt. We doxie - sit for each other. These dogs (sshh - don't let them hear me call them dogs) all sleep just like yours. They are so wonderful together. When I opened this thread very early this morning - I said I want one! Then I had to walk ours in the pouring rain while she couldn't find the "perfect" spot quickly! Enjoy you sweet puppy!!

I used Roxio. I didn't want to pay their price for it but found it to be easy to use it did a great job. It would be a little harder, but the free program Audacity could be used to record music from any source that is played through your computer. After recording it with Audacity and exporting it as a .wav or MP3 file you could burn it to CD using Windows Media Player or other CD burning software. sanantoniorose, you could use audacity to record music from Utube as you play it, but I don't recommend doing so with copyrighted music.

How about Chicken Piccata? There is a little parmesan cheese in the recipe, but its not a dominating ingredient. I serve it with noodles or rice. Chicken Piccata Recipe (from www.simplyrecipes.com) Prep time: 5 minutes Cook time: 15 minutes Yield: Serves 4. Ingredients 2-4 boneless, skinless chicken breast halves (1 1/2 pound total) 2 Tbsp grated Parmesan cheese 1/3 cup flour Salt and pepper 4 Tbsp olive oil 4 Tbsp butter 1/2 cup chicken stock or dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley Method 1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. 2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. 3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. 4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. How about chocolate cupcakes for dessert? Super Easy, Super Moist Chocolate Cupcakes Recipe (from www.simplyrecipes.com) Prep time: 10 minutes Cook time: 20 minutes Yield: Makes 12 cupcakes. The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes. Ingredients Cupcakes: 1 1/2 cups all purpose flour 1/4 cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules) 1 Tbsp white vinegar 2 teaspoons vanilla extract 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil Frosting: 4 Tbsp butter 1/3 cup unsweetened cocoa powder 1 1/2 cup powdered sugar 3 tablespoons milk 1 tablespoon vanilla extract Method Cupcakes: 1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners. 2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up). 3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil. 4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy. 5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. 6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting. Frosting: While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

Occasionally, I'll open the KT to find that I'm not logged in. I'll have to log in every time, no matter what I do. Then without any rhyme or reason, the problem's no longer there..... I log in and stay logged in. Did you try shutting your computer down (rebooting)? Shirley