Irfanview is a nice little popular freebie. Be sure to grab the plug ins too. It is not hard to master either. You know you can 'write' on the backs of your photos I suppose? If you right click on the file name or photo then click Properties. Click the 'Summary' tab and you can add your title and comments there. Try also clicking on the Advanced tab and you will be amazed at the data already stored there regarding the camera that took the shot. I added that in case you were only looking to write on them for identification needs. I wish people 50 to 100 years ago had written on the backs, it would have made things so much easier for genealogy Here is a link that might be useful: Irfanview

I have used imageshack for many years ImageShack I also have photobucket but do not like it nearly as well. One album site I have used is winkflash and you can share your albums. winkflash digital photo printing just heard about this one last week imgJoe and one others have mentioned but i have not used GalleryHosted

I make the peanut butter cookies for my stepdaughter that only contains a cup of peanut butter, a cup of sugar, an egg, a teaspoon of vanilla. Bake at 350F 10 minutes. Sometimes I make a "thumbprint" and fill them with jam or chocolate. They have no leavening, so they won't puff up or spread, so if you make them small, they'll be small. Ann T's chocolate meringue cookies are yummy too. Chewy Chocolate Meringue Cookies Source: Wives with Knives/The Cafe Sucre Farine 3 cups powdered sugar 1/2 cup plus 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 2-1/2 cups chocolate chips 4 egg whites 1 tablespoon vanilla extract optional ingredients: dried cranberries, dried cherries, toffee bits Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.) Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week. Notes Chris’s (The Cafe Sucre Farine) notes: ~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread. ~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them. ~ I tried them with 2 cups of chocolate chips and a cup of roughly chopped dried cherries �" fabulous! I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!! There is the ever popular flourless chocolate cake: Flourless Chocolate Torte 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1 pound semisweet chocolate, coarsely chopped 1/4 cup amaretto 8 large eggs 1/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish Directions Preheat oven to 325 degrees F. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving. Too bad it's a drive away, or homemade ice cream would go well. Elery makes a cheesecake with a crust from gluten free gingersnaps, and crème brulee is just cream, eggs, sugar, vanilla, basically. And there's always fudge, truffles, caramels, assorted candy. Have fun! Annie

Lot's of cabinet makers have free software, it that helps for your purpose. Home Depot has it online, or go to the store to have them design your project for you! IKEA has software as well made for use with their kitchen and storage cabinets and it also gives you the cost. It's probably slower to use software that works online like these do though. Good Luck!