Thats a semi tuff one without knowing what you have for memory and processor and how big these files are... In general: Might want to Right click MyComputer, choose Properties. Choose the Advanced tab on top. Choose the Settings button under Performance. Choose the Advanced tab on the top. Look down at Virtual Memory and read that and you can click the settings a look at that. Many people with 1gb or under memory will set virtual memory to 1.5x actual physical installed memory. On both the initial size & the maximum size. That may stop windows from resizing it. If there's a noticable slowdown doing normal computer usage then you might want to read up some after setting it back to let windows handle it. Photo's and printing handling do use a lot of bytes. Perhaps you might consider adding additional memory to your computer if you frequently on a regular basis have this problem.

Hi dahlia6, Running an older version of PSE in Vista or XP Compatibility Mode often fixes these problems. To change the compatibility mode try the following: 1. Right-click the PSE icon on your desktop or in the Start Menu and select Properties > Compatibility. 2. Select Run This Program In Compatibilty Mode For, and try the various versions of Vista and XP. Please note: I've seen many that have the same ERROR as you are having using PSE 2.0 on a new Win7 and the amount of VM allocated is WAY more than enough, so this could be a possible compatibility issue. Also, how much RAM do you have installed and is this a 64-bit system?

That steak really looks good Alexa and the Bernaise held up great. I made the citrus cheesecake Sunday but we only finally got around to eating some tonight. It really was an excellent cheesecake. I'll make it again. I didn't put the sour cream on top of the cheesecake, in case I wanted to make the lemon curd for it. Also, instead of just zest I used the juice from the Meyer Lemon and the lime. I also added a tablespoon of cornstarch to make up for the added juice. Classic Cheesecake [modified] Serves: 8 to 10 servings This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake. Ingredients Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt Filling: 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see cook's note) or extract 1 teaspoon finely grated lemon zest [used zest from 1 Meyer lemon] 1 teaspoon finely grated orange zest [zest from half an orange] [added zest from 1 lime] As said above I added the juice from the lemon and lime plus a tablespoon of cornstarch dissolved in the juices. Topping: 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Directions Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.[Mine took almost 1hour and a half] For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. Notes We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean. --------------------------------------------------------------------------------- My note: Do let it set in refrigerator for time suggested. It's a very creamy cheesecake.

It's not ceiling height, it's the context of the ceiling height. It seems like the increase in ceiling height corresponded with the rise of the McMansion. Not that every new house with a higher ceiling is a McMansion, but I think it's a result of the same mindset. Most McMansions are a checklist turned into a house. Certain elements are "desirable" or "good" and certain elements are undesirable or bad. The thing about McMansions has generally been that it doesn't matter so much how the "good" gets there, as long as it's there somewhere, that's sufficient. Context and proportion and all those sorts of things are mostly secondary to meaning the list of requirements. High ceilings are one aspect of that. I'm not against high ceilings. I am not against low ceilings. I'm against doing either when doing so flies in the face of good proportions or good sense. I have lived in places with 14' ceilings, 10' ceilings, 9' ceilings, 8' ceilings, 7'6" ceilings and believe it or not 6'8" ceilings. (The 14' and the 6'8" were in the same apartment. They divided the height in half with a loft area. The 14' was main living space, and the 6'8" was the kitchen, a dining area and closets and a bathroom. The 14' was nice because of the Greek Revival detailing, but other than that was a bit too high for my comfort. The 6'8" was not so great...but those are extremes). The 10 and 8 were in one apartment and they both had their benefits. The 8's were the bedrooms and bathrooms, those were fine. I can tell you from living in a building which went 7'6" English basement, then 14, 12, 10, 8 on the way up, that a lot of people don't have a great sense of 6-12" increments over 8. Some people can't tell the difference between 8 and 9. Some can tell the difference between 8 and 9 but not 9 and 10. Over ten and lots of people have no clue. One of my neighbors who lived in the 14' apartment kept saying it was almost 18' (He was thinking the lofts were 8 with a bit over a foot in between, not under 7 with 8" in between...no clue really). ----- I think whats happening now is that as houses get more complex with a lot of rectangles stuck together, they are creating "open concept" that still are made up of complex boxes stuck together in their middles, bleeding into perimeters that 1) go off in every direction and 2) create a bunch of smaller spaces in their own real and assumed boundaries (because we still try to assign rectangular boundaries to complex open shapes) . These smaller footprints end up having awkward proportions because they are topped off by high or multi leveled ceilings. The new construction in many neighborhoods here is built on 12-13 foot lots. The older two or three story houses are 9/8 or 9/8/8 with the first floor a step or two above the street. The the new ones are 6 steps or so above the street. 9ft. basement half above the street/10 ft./9ft./9ft/ and they loom above the street and the other houses in sharp narrow 'fingers'. And the inside rooms are toaster slot proportions.