So how do your posts assist the average reader in avoiding those shops, and finding the ones that are proactive in training, and reinvesting in their techs? How do your posts assist the average reader in understanding that the $100 code puller is not a substitute for, nor in any way representative of the investment that the best shops and techs have to make in order to keep up with the technology that is designed into their cars? Of one point I am sure, no-one can accurately describe what it takes to be a good shop today, unless they are actively trying to be the best that they can be, and have the first hand perspective that doing so creates. The answer to solving the most technical issues faced by vehicle owners today is in fact to find top independents who make being the best technician that he or she can be a lifetime commitment that cannot be measured by who writes a techs paycheck. People with that much drive won't work at a dealership because the focus inside the dealerships service department is totally about profit, and not about understanding and repairing the car. Occasionally an individual will show up in the dealer network that shines above the circus atmosphere inside it. But they rarely last there anymore. The dealerships focus is selling cars, not fixing them. You will see things like "Flush brake fluid, power steering fluid, coolant systems, injection cleaning, intake cleaning, engine flushes, etc. and they are all performed by the least experienced technicians all in the scheme to "flush the wallets" of the customer. Shops, and yes, shops like mine are the alternative to all of the nonsense. We don't live by shoving unneeded filters and flushing this and that. We just fix the cars, straight in at the symptom reported, and straight back out. I'm not alone in my approach, there are quite a number of shops just like mine. But how does the average customer realize the difference if all they see are the twisted perceptions that I attempt to correct even here in this forum? Note to everyone. If you walk into a business and see a menu card with lists of what they flush and the associated prices, you are not in a top shop! If you walk into a shop and the only scan tool they have is a single aftermarket tool at any level, Your not in a top shop. If you ask price first, and they can quickly throw an answer to you, without looking at the car first, your not in a top shop. If you ask them to show you what continuing education classes the tech that is about to work on your car has attended in the last year, two years, five years and the answer is less than six a year, then again your not in a top shop. If the shop supports R2R, in the mistaken belief it will solve the problems caused by a habit of not investing in the business, which means it's tools, equipment and most of all it's people. Well, then your definitely not in a top shop. If none of that genuinely matters to you, until the day finally comes when all of the chips are down and the regular place hasn't made the investment to keep up with the technology, some will say you can always go back to the dealership, which of course could be miles, and miles away since they are closing in record numbers or you can try and then seek out a top shop. Maybe you'll even be lucky and find one and if you do, you need to reward their investment with all of your business or else don't expect to have them available for the next time. JMHO

Could this just need a simple counterbalance spring? I know that's how many dishwasher doors work - there's a spring on each side, and if one or both break, the door crashes down when opened because there's nothing to counteract the weight of the door as it's opened. Maybe oven doors work the same way, though I've never had one go bad on an oven. These are fairly generic parts, available in different sizes and strengths, so it could probably be matched if you bring the old one to an appliance parts store.

Those are really cute kids! It's still a better photo than I got of mine, since all yours are looking at the camera and three out of four are smiling. I wish I had some technical advise for you but I don't except for maybe...Did you try to edit the picture on your computer? I just upload my pictures directly from my camera to the computer, and I have editing options there. But I have noticed that the resolution generally suffers when I do edit them. But you can also upload to a place like Kodak Easy Share (used to be Ofoto) and there are editing options there as well. Good luck! Anyway, I'm guessing this is to send out for the holidays? Here's the one I sent :-)

Thank you Teresa. Winging it is not a big deal, since I don't follow recipes very well normally. Not that I am any good, just lacking patience. :-). That is a wild maple started from a flown in helicopter seed. Maple seeds leaves are edible, not just the sap. Thanks Clare and Silvia. The scallops were dry scallops. Normally $19.00 a lb. It was on sale for $13.99 a lb. Amazing sous vided at 120F, seared and coated with bacon powder. I had a few other dishes. Vegetables, bread and fried bananas. No stuffing. Thanks trailrunner. Storm Sandy was terrible for many people, but Thanksgiving is a time for people to count their blessings. Thanks Ann_t. I had nothing to do with the perfectly done turkey. Modern electronics assured me that the entire bird was cooked at exactly at 150F, +- one degree, inside and outside. I did cheat. I gave it a one minute instant browning with a hot soy sauce braise. What's the difference, few people eat the skin anyway. Thanks Annie. Yeah, My guests insisted to go shopping with me so they could pay for the meal. They ended up picking up all kinds of meats. The supermarket we went to had both fresh and frozen turkeys, all big ones. I am not sure where did the other two friends shopped for their turkeys. Miisa69, thanks for viewing my post. If I ever need to source D-sauce, then I may click on your link. Not sooner. Thanks jasdip, Cathy. It was a challenge for sure to have to deal with unplanned ingredients. I kept imagining I was in an episode of Master Chef having to cook with surprise mystery ingredients. dcarch