Here is from a page I found that may help you. I will include the link as it has a couple of pictures for you: Copying files to a flash drive on a PC: Open My Computer and see which drives are shown. Most computers, for example, have a hard disk such as a C: drive and a few removable storage devices such as a floppy drive, a CD-ROM drive, and perhaps a zip drive. Insert the flash drive into the USB port and watch to see where the USB flash drive appears. Most will appear as removable storage, but some will instead appear as hard drives. Note the name Windows is using to refer to the flash drive ("Removable Disk (G:)," for example). Open My Documents or the location from which you want to transfer files to the flash drive. Select the files or folders you want to save to the flash drive by left-clicking on them. To select more than one, hold down the CTRL key while you click and select all of the files you wish to save. Right-click on the file(s) or folder(s) you selected, then select Send to, then select the name you saw appearing in My Computer for the flash drive ("Removable Disk (G:)," for example). When the copying is finished, do not immediately remove the flash drive from the USB port. Instead, left-click on the Remove Hardware icon located in the System Tray. A window containing a list of the USB devices will appear. Left-click on the Safely Remove Mass Storage Device line that matches your flash drive (for example, Safely Remove Mass Storage Device - Drive(G:)). When you see the following message appear in the bottom left toolbar, it is, as it says, safe to remove the flash drive from the USB port; you may close the message or ignore it, as it will close itself automatically: Of course, you want to use the instructions for XP, as that is what you are running. Ignore the Mac stuff. Here is a link that might be useful: How to Use a USB Flash Drive

each thumb flash drive will say what it holds for example it might hold 4 gig or 8 gig or less or more. It depends on what type files you will be storing, picture and video files are very large so will take up much more room than just text or document files. go to the folder of the files you want to backup to the thumb drive and right click on it and choose properties it will tell you exactly how much is contained in that folder so you would know you need a flash drive that is big enough to hold that much at least. I think 4 gig is a nice size and they are fairly inexpensive. I buy 4 gig Kingston drives at Big Lots all the time for $12. You can buy them at walmart, best buy, or any stores that sell electronics and computer stuff. I stick with the name brand ones like Kingston, San disk, corsair etc. Here is the link to some over at buy.com Results Within Our Stores general guide for using one Overview of How to use a USB Flash Drive

here is what i got from the analysis: Analysed : "D:\" April 12 2010, 22:47.21 Processed in 1 minute 46 seconds =================================================== Number of Files : 94276 Number of Folders : 19066 Size of Files : 23.14GB Size of Files (on disk) : 23.33GB Disk space wasted : 193.25MB Null files : 105 Empty folders : 0 Average File Size : 257.34K Average Files/Folder : 4.94 Largest Folder : \Windows\ (11.43GB, 67% of files) Largest File : D:\pagefile.sys (3.93GB) User with largest share : SYSTEM (9.69GB, 20%) : Quantity Size Programs : 2608 :: 2.54GB (11%) System : 21342 :: 15.21GB (66%) Graphics : 11383 :: 279.95MB (1%) Movie : 202 :: 298.27MB (1%) Audio : 704 :: 66.73MB ( Office : 6406 :: 159.68MB ( Programming : 378 :: 4.78MB ( Compressed : 4159 :: 318.93MB (1%) Other : 47094 :: 4.29GB (19%) Custom1 : 0 :: 0 bytes Custom2 : 0 :: 0 bytes Custom3 : 0 :: 0 bytes Custom4 : 0 :: 0 bytes Custom5 : 0 :: 0 bytes Custom6 : 0 :: 0 bytes Custom7 : 0 :: 0 bytes Custom8 : 0 :: 0 bytes Custom9 : 0 :: 0 bytes Custom10 : 0 :: 0 bytes =================================================== Analysed : "C:\" April 12 2010, 22:51.31 Processed in 1 minute 37 seconds =================================================== Number of Files : 82894 Number of Folders : 15777 Size of Files : 17.37GB Size of Files (on disk) : 17.53GB Disk space wasted : 167.86MB Null files : 1768 Empty folders : 0 Average File Size : 219.67K Average Files/Folder : 5.25 Largest Folder : \Windows\ (10.87GB, 74% of files) Largest File : C:\hiberfil.sys (2.95GB) User with largest share : TrustedInstaller (9.21GB, 66%) : Quantity Size Programs : 2214 :: 797.99MB (4%) System : 17599 :: 10.46GB (60%) Graphics : 7221 :: 481.60MB (3%) Movie : 159 :: 555.87MB (3%) Audio : 669 :: 65.39MB ( Office : 9583 :: 128.44MB ( Programming : 374 :: 4.70MB ( Compressed : 78 :: 356.16MB (2%) Other : 44997 :: 4.57GB (26%) Custom1 : 0 :: 0 bytes Custom2 : 0 :: 0 bytes Custom3 : 0 :: 0 bytes Custom4 : 0 :: 0 bytes Custom5 : 0 :: 0 bytes Custom6 : 0 :: 0 bytes Custom7 : 0 :: 0 bytes Custom8 : 0 :: 0 bytes Custom9 : 0 :: 0 bytes Custom10 : 0 :: 0 bytes ===================================================

Once you've finalized your basic design, it's time to analyze your storage needs in each zone. The results of that analysis will drive the size & configuration of your cabinets and drawers. First, make a list of everything you plan to store in your new kitchen, regardless of where it's stored now...kitchen, basement, dining room, etc. Next, take the list and group the items according to function. Will they be used during prep? cooking? baking? cleanup? Some items, like pot holders, may belong in two different zones (in this case, cooking & baking). You can either find storage between the two zones or have duplicates and store one in each zone. Now, determine where each of your zones will be (prep, cleanup, cooking, baking, storage, etc.) The next step depends on the stage you are in the design/order process... If you've already ordered your cabinets, then you will have to work with what you have. So... Identify the storage potential in each zone and list them on a piece of paper with a section for each cabinet (base & upper) and one line per drawer or shelf in that cabinet. This includes your pantry for your "storage" zone. Take the two lists and, while imagining yourself working in each zone, put the dishes, tools, etc. that you will be using in cabinets in that zone. Fill in the lines in the cabinet list with these items. If you are still in the design phase, you will have the opportunity to plan your storage to meet your needs in each zone. Take your list and imagine yourself working in each zone. Go through the motions to determine the best locations for each item that will be used and stored in that zone (don't forget that you will probably have both upper and lower cabinets). Now that you know where to put the items, determine what the best way is to store those items (drawer, shelf, etc.) and what size (e.g., pots & pans work best in 30" or 36" drawers) Lastly, transfer what you've done to your design & tweak as necessary. You should now have a well-thought out and highly functional kitchen! Sample storage map: This process and the resultant "map" will not only help you to "see" how things will fit, but the map will also help when you move back into the kitchen...you won't have to think about it, you'll be able to just put things away. It will also be a handy map for everyone to use when attempting to find things the first few weeks w/o having to open every drawer or door! Oh, and don't forget the Junk Drawer! Most people end up with one, so you may as well plan for it so you at least have control over where it's located! skip line Common Zones, Appliances In That Zone, and Suggestions For What To Store There: Storage--pantry & refrigerator--Tupperware, food, wraps & plastic bags Preparation--sink & trash/recyclables--utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper towels Cooking--cooktop/range & MW (and near a water source)--utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels Baking--ovens/range--utensils, pot holders, trivets, pots & pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone] Cleanup--sink & DW & trash--detergents, linens, dishes & glasses, flatware Eating/Serving--island/peninsula/table/nook/DR--table linens, placemats, napkins, dishes & glasses, flatware Utility--broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords Message/Communication/Command Center--keys, phones/answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper skip line Less Common Zones: Tea/Coffee Bar--tea/coffeemaker (and near a water source)--mugs, teas/coffees, sugar, teapot Snack/Beverage Center--near MW & refrigerator or small refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee Bar] Pet Zone--feeding area--food, snacks, leashes, medicines (if no children in the home), etc. skip line Overlapping of Zones Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. Zones that commonly overlap... Prep & Cooking Zones--These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.) Prep & Cleanup Zones--If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink. skip line Commonly Used Items: pots & pans, utensils, small appliances, linens, pot holders, trivets, dish detergents, "Tupperware", knives, pitchers, water bottles, vases, picnic supplies, cook books, etc. Foods: Spices, Breads, Flours/Sugars, Teas/Coffees, Potatoes, Onions, Canned Goods, Dry Goods (rice, pasta, etc.), Cereals, Snacks Small Appliances: Toaster, Stand and/or Hand Mixer, Blender, Breadmaker, Toaster Oven, Food Processor, Crockpot, Waffle Iron, Electric Skillet, Coffeemaker, Coffee Grinder, Ricer, Steamer SPECIAL NOTE: If your ceiling or one or more of your walls is coming down, consider wiring for speakers, TV, Computer, etc. skip line Some helpful threads: forestfire..please help me with my lists [Missing In Action as of 5/16/10...if anyone has saved it, please let me know by emailing me via "My Page"] List of stuff in kitchens? What should go within easy reach of the cooktop? What goes where? Reloading the new kitchen, any tips where things should go?