Never heard of such a thing, but apparently it is called an antistatic gun. I don't think that's the answer to regular cleaning, but you learn something new every day. Anyhow, back to your question. This is why I buy closed shelving units for audio and video devices. I doubt that you can retrofit coverings on an entertainment tower, but make sure that whatever you use allows the remotes to send the signal through - frosted glass or fabric won't. For dusting them, I would try the brush attachment on the vacuum cleaner or a lightly moistened microfiber cloth. Here is a link that might be useful: antistatic gun

Tried to launch the program from the file, but got the same message Interesting. You are saying you went to Windows Explorer/C: program files/hp whatever/start the program.exe? Do you have Windows Explorer set to show the 3 digit suffix of files to know you were trying to activate an executable file? As Emma notes you could re-install the program but it seems a few folks are having difficulty with that even. What are you using the program for? That is not a silly question as I believe it is not needed to run an HP printer so perhaps you are using it to create something other than a plain photo to print. My point is that perhaps an alternative program like Irfanview might be suggested if re-installing becomes a challenge for you.

Not sure what you mean, but if I am working and want to see my desktop I go to the right of clock and date in the notification area and click on the narrow vertical strip. it will pull up desktop and it will be on top of what you are doing. If you click there again the page you were on will be there.

Because lots of "quick and easy" recipes call for cream of (usually) mushroom soup, and because lots of people are put off by canned cream of (usually) mushroom soup, here is a recipe that I have tried and found to be very good. Actually, I had lots of trouble portioning and freezing it. I wanted to eat it as soup right then and there! Once when I made it, DD was going through a "no gluten" phase. I substituted potato starch for the flour. The emulsion broke when it was frozen, but when thawed it came back together just fine with couple of seconds of stirring with a fork. This is the Mushroom Bechamel Sauce from Robert St. John's Deep South Staples (or how to survive in a southern kitchen without a can of cream of mushroom soup) Mushroom Bechamel Sauce 1 Tbl olive oil, light 1/2 cup onion, minced 1/4 cup shallot, minced 1/4 cup celery, minced 2 tsp salt 1 tsp garlic, granulated 1/2 tsp thyme, dry 10 oz Mushrooms, cleaned, sliced (4 cups) 3 cups chicken broth 1/2 cup butter 3/4 cup flour 1 cup whipping cream Heat oil in 3 quart saucepan over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic, and thyme. Bring back to a simmer and cook 10 more minutes. In a separate skillet, make a light-blond roux by melting butter and stirring in flour. Add to the simmering broth mixture. Cook 3-4 minutes and add cream. Freezes well. Yield: 2 quarts. Robert St. John's Deep South Staples