I just spoke with Judith (on the phone) this afternoon. Her computer has crashed!!! You can imagine how frustrated she is, especially NOW! I told her I would post this here so everyone would know what happened and why she was not posting. I will start the 'TEA PARTY TIME' thread for her now so that posters can begin their uploading of Virtual tea party settings. Judith is sure that her computer will be up and running soon and she can always post from work on break in a pinch.

That's it. It should tell you how many slots you have and what memory you have in those slots, and it also tells you what kind of memory you can use and how much. Yes, they sell memory, but you do not have to buy from them. I have bought Crucial memory, and it is very good, but you might be able to find the same kind cheaper somewhere else, even at a local store on sale. But this does give you the information you need in order to purchase more memory.

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'm not a fan music either. I tend to turn my volume down whenever something like this has music. That could just be my personal preference. I don't even use speakers or a head set. I like my computer time to be quiet time; especially after a long summer of having my daughter home lol Basically, what I did was use some pictures from webpages (not actual high quality pictures I took myself of an actual house). I hope you didn't use pictures from someone you don't know. When I saw that you'd used sparksals photos off of her agents site my 1st thoughts were that I wondered if you worried about possible copyright issues? While the photos are online, how would her agent feel about you grabbing them without asking? Again, this was done in about 30 minutes tops. And just to show how fast and easy one can do it. Nothing more. When I did it for my girlfriend it came out much nicer of course because we spent a lot of time on it getting it JUST RIGHT . . . we also used better quality shots. I've seen you mention the one you did for her, and if it's so much better then what you've posted, why haven't you posted it? That's the one I want to see. Wow, I'm sorry that my pointing out something that can help people makes me immediately a villain in your eyes. I didn't realize that my having a blog makes me suspect to the general public when trying to share helpful tips here. I've wondered if you were making money or were in some way associated with the site you mention. I really haven't seen you post anything but almost the same comment, which it looks like you've copied and pasted then threw in a few words. I just searched, out of all of the posts you've made here, 2 did not contain a link to the video program or your money making blog. You've been a member of GW since 2003 but from what I see you've only just started posting (doing a search of all of GW for your name) and it was to post about the program. So yeah, it kind of looks like you do. This forum has had a lot of spam lately and posters are getting creative in how they are mentioning it so that it doesn't look like spam.