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.

I posted a message on a google chat page and got a response from someone who said he could supply a LC7210. I called him and he sent it to me. You probably could find the chips somewhere else but this is what I did. I can send his contact details if anyone needs it. I replaced the memory capacitor in my Yamaha R-9 today and it works great. I want to say thanks for the pictures and all the help. It is located in the same place as the R-8 you mention above. Let me warn you, the replacement part from Yamaha is physically different than the original although the values are the same. The pins are much wider than the original. It is made by Elna 0510 .047fd 5.5 volt. It took some creative bending to get the pins to fit but they finally went. Be careful also, this is a electrolytic capacitor. You must observe polarity when installing the new part. I think I will put the top back on my receiver now while I am still ahead. Anyway I have my old Yamaha CD-3 CD player that needs work.

Yep, what Linda C said. As they say, garbage in garbage out. There is some really expensive software out there that "might" do the job. Other than that, the ONLY way to do it is incrementally: You most likely have a 72 dpi jpg from the web, let's say pixel dimensions are 163W x 139H or 2.264 inches x 1.931 inches. First, research the web again to see if you can find the same image with larger pixel dimensions. If that's a no go or if you find something but it still needs to be larger and you are using Photoshop follow these directions: Go to Image>Image Size Under the area labeled "Document Size" in the pop up window change the "Width" and "Height" to "percent" instead of "inches". Change the percentage from 100 to 110 in each direction. DO NOT CHANGE THE RESOLUTION YET. Be sure to have the "Constrain Proportions" and "Resample Image" radio boxes checked. The latter option should be set at "Bicubic". Repeat the 110% upsizing until just before the image takes on a nasty pixelated haze and looks distorted. After doing this 5 times in our example, the pixel dimensions will be 263W x 224H or 3.653 inches x 3.111 inches at 72 dpi. If you wish to use the image for printing purposes, go to Image>Image Size. At the bottom of the pop up window, uncheck the "Resample Image" radio button and change the "Resolution" field to 300 pixels per inch. When you do this, the width and height inches field will change automatically. The size related in those fields are the highest you can go without the nasty pixelated distortion for printing purposes. You can try some of the blurring filters, but that really won't get you where you want to go. HTH