All, I was just pointing out a modicum of truth to the cartoon--which made it funny to myself and a friend. The same friend directed me to this forum about a year ago by saying, "you have to check out this website. These people are fanatical about ranges." He went on, "especially the âÂÂbattleâ between the Blue Star and the Capital Culinarian." So I've been reading for quite some time. My interest is from the standpoint of the release of a new cooking product and how the initial rollout is received by the business, or on the residential side in this case, the people. As I've stated, I don't own one so only could make comments derived from the following posts (which I did not write) which are titled: "culinarian oven racks are disappointing" and âÂÂwok use on the culinarian wok grate observationâ Does anyone know if the rolling racks are the same in a self-clean oven and a manual clean oven? Is the issue with the racks caused by a self-clean cycle? Best, Lew

I"ve always tried to do a few simple repairs over the years, my XH wasn't real handy. My dad was amazing and he taught me a lot, but I've never done anything like that before. I also found out I can rent one of those big power snakes from HD. It might be a good idea to give the waste pipe a good cleaning. I probably should have done it when I remodeled the kitchen - I have 30 years of accumlated gunk, heaven only knows what the previous owners put down the drain! LOL That's Rainforest Cafe's Sparkling Volcano - it comes with a sparkler on top. My daughter and my neigbor's younger daughter share the same birthday - so I try and take them both out for lunch (along with her little sister and my SIL and anyone else who thinks they have to come along). It's funny how birthdays have worked out, the older daughter has the same birthday as my niece and my grandson has the same birthday as another neice. I have no excuse for forgetting birthdays.

Pretty easy to tile up to the window. If you don't need to replace the window, you should be fine and a good tile layer can handle it. I would try to build in some slope to have the sill drain away from the window.

My favorite cookie takes almond paste, the Italian Flag or "rainbow" cookie. Fortunately I seldom make them because I eat them all, no one else likes them. With your ingredients, though, I'd make the cookie tart like mentioned above, and mix the almond paste with about 1/2 - 3/4 cup of sugar, and use that as filling for the tarts. I haven't used Solo brand, but the almond paste I get is not sweet enough to just eat without some additional sweetener, so taste before you add the sugar. Top with a cherry or make a cherry jam/filling and dollop a bit on top of each cookie. I don't know how the texture or flavor of refrigerated cookie dough would be mixed with almond paste, so I probably wouldn't do that, but the idea of a bar cookie is a good one too, maybe a layer of cookie dough, a layer of sweetened almond paste and a layer of thickened cherry filling, with the remainder of the cookie dough crumbled on top before baking. Good luck, and have fun! Annie