Sorry for the hassle. I still don't get the "acidified food kitchen inspection" (?), AFAIK they just inspect for basic cleanliness and proper food storage temps. It's not like you have retorts that need to have pressure/temp gauges calibrated. FDA registration (I don't know if before/after kitchen inspection) is required, that would be after BPCS but FDA only gets involved in interstate commerce. Were you told by the state that ServSafe was fine for in-state sales only? That's the way CT's Pickle Law is written Servsafe is fine. The actual language is: "the preparer of such foods (A) possesses documentation of such preparer's successful completion of an examination concerning safe food handling techniques administered by an organization approved by the Department of Public Health for qualified food operators, or possesses documentation indicating successful completion of an approved course concerning safe food processing techniques administered by an organization approved by the Department of Consumer Protection," and the DCP initially said Servsafe qualified but then was trying to push residential farmers to take the BPCS (they were going to run another session a couple of weeks ago but it was canceled due to low registration numbers - I guess all the farmers who want to sell acidified foods have decided it's easier to just do ServSafe). Now, for commercial sales (I only have experience in exempt products made in the farm kitchen and sold only on-site or at farmer's market, no wholesale to stores allowed), there are different requirements. I guess you're going more the "specialty foods" small commercial processor route? But you ARE growing the peppers yourself, aren't you? CT's laws are very strange, farmers with commercial kitchens are allowed to buy in fruits rather than restricted to using their own, and they are allowed to wholesale jams and jellies, but I'm not sure about acidified foods. The only place I found that even said anything about farmers with commercial kitchens was on the Farm Bureau website, and it's not a whole lot of info. It does mention FDA requirements for wholesaling, but I know at least 1 farm that wholesales their jams and jellies made in their commercial kitchen (and marketed as "homemade" but not labeled "made in a non-inspected farm kitchen" as a residential farmer has to do) to a store that is not owned by them. There are other "farms" (at least the company name has "farm" in it) that wholesale to other farmstands but I think they may use a copacker. Gotta love the bureaucracy! I believe in following the USDA (and for commercial processors, the FDA) processing requirements for food safety, but boy it sure would be nice if the various departments in charge of regulation could just get their acts together and be clear on the process of registration/inspection, etc. I spent 22 years working for Uncle Sam and there was a lot of bureaucracy in the military, but at least there was usually a pretty clear process/chain of command for getting something approved. But still a hassle, lots of hoops to jump through. But boy, agriculture and food processing - at least at the state level - it seems to be a case of no one really knowing what is required. I think it's b/c the legislature passes these laws and then just drops them in the laps of the state employees and they don't really know the intent of the law, and the lawmakers don't know anything about agriculture/food safety, and it takes years to come up with something that is a workable compromise - though it may not seem a reasonable compromise to the people who are trying to navigate the process. Sorry, rant over. Good luck, you've come this far, just stick it out! BPCS is a breeze, only 2 days for acidified foods, and multiple choice tests, though a lot of stuff N/A to your kitchen. Hang in there! Here is a link that might be useful: CT Farm Bureau info on acidified foods

Maybe the link below will help with the video/icon problem. Terry Here is a link that might be useful: Restore Desktop Icon Positions After Windows Rearranges Layout

If you have a multimedia keyboard check the mute button. Also the volume buttons. If you have volume controls on your monitor check them. If you have a speaker icon in the System Tray (by the clock) check it. If you have a mixer/audio manager icon in the System Tray check it. On the Control Panel open the Sound Folder and check the settings. On the Control Panel check to see if you have an audio manager folder, i.e. Realtek. Open it check the settings. Open Windows Help and in the search bar enter "sound troubleshoot" sans quotes. Informational data will appear. DA

OK, Zep. You've got the banana care nailed! A couple of ornamental (you don't want to eat the fruit, because it's full of seeds) varieties can survive in cold areas, like here in NY, with that kind of care. Edible varieies, around here, have to come inside for the winter. Now to the subject at hand: I got nowhere with the Creative link. I just got an error, HTTP 404 Not Found. When I clicked on, "Publisher: Creative", I got to a place where there were so many of these things that I didn't know which one was the right one. At the Gateway link, they asked for the serial number. (0016653113) When I gave them that, and clicked on a few other things that they told me to do, I got this instruction: "Insert System Restoration Kit Drivers CD in the System Restoration Kit Window." I found the System Restoration CD, and I guess there's really only one place I can insert it. On the disc itself, it says to reinstall some old Windows operating systems, start the PC with the disc inserted, and to install system software and drivers, insert the disc while the PC is on. So, I guess I start up the PC, and put the disc in. If I remember correctly, from the few times I have used any restorations, long ago, you restore to a certain date. A date, when I still had sound, was before I took the 'puter in for service. If I restore to a date like that, while restoring my sound, am I not also restoring the problems that prompted me to take the machine in for service, in the first place?