I bought a Husqvarna in February ,2013. It wouldn't back up or go forward for about ten minutes from the get go. After two snow storms it didn't seem to be throwing snow and a little vibration. In Dec. 2013 I started it up preparing for winter. Never actually used it until end of January 2014. First snow storm, it took 10 to 15 min to get it in motion. After an hour there was no moving forward or reverse. Shut it off and there was transmission fluid all over the snow. Bolts backed out of the transmission. Dealer replaced trans. gasket. Checked the vibration and said there was nothing wrong. Got it home, still had to wait for it to warm up Dealer said it was because it was an roto-static trans. I made a few adjustments on the cables. Finally after contacting Husqvarna and heated discussion, they agreed to have a look at it. I never heard from them again. However, in Feb. 2015, the dealer put new bushings after I showed him the auger assembly was moving up and down. I t worked a little better, but there was still play in the auger. In Dec. 2016,There was still too much play in the auger. I took it to another Husqvarna dealer.He replaced the gear case and pulley. Put a new impeller. He also told me I needed a new transmission gasket. He also tuned it up for the winter...$583.67. Used it one time, Bolts all backed out of trans. Jan, 2017, I went out and bought a cheap little 24" Yard Works. The original dealer had my Husqvarna for over a month. I use the Yard Works while the Husqvarna warms up. It's Jan 1, 2018, I noticed transmission fluid. Had to tighten all the bolts, on the Husqvarna. I would never recommend Husqvarna. There is absolutely no play in the little Yard Works gear case assembly, it performs ten times better than the Husqvarna. I had an old craftsman or MTD for 12 years, with no problems, not so much as a spark plug replaced.

How about some Portuguese Sweet Bread? New Bedford Portuguese Sweet Bread The Proofing Sponge 1/2 cup warm water 1 teaspoon sugar 2 tablespoons or packets active dry yeast 1/2 cup King Arthur Unbleached All-Purpose Flour The Dough 1 cup milk 1/2 cup (1 stick) butter* 1 cup sugar 1 teaspoon salt 1 tablespoon grated lemon peel OR 1/2 teaspoon lemon oil (optional) 7 1/2 to 8 1/2 cups King Arthur Unbleached All-Purpose Flour 4 eggs plus 1 egg yolk wash made of 1 egg white beaten with 1 tablespoon water Method: The Sponge: Pour the water into a large bowl and dissolve in it the sugar and yeast. Stir in the flour and set aside until the mixture is bubbly and expanded. Don't worry about lumps, and feel free to give the mixture a stir after a few minutes to break up and distribute any clumps of yeast. The Dough: 1. Scald the milk. Remove from the heat and add the butter, sugar, salt and optional lemon peel. Stir to dissolve and then let the mixture cool to lukewarm. 2. Beat the eggs and yolk together until frothy. Add them and the milk mixture to the proofing sponge. Stir in 6 to 7 cups of flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. 3. Turn the dough out onto a lightly floured board. Scrape the bowl and add the bits of dough. There is no need to wash the bowl at this time; just lightly oil and set it aside. (A Jubinsky technique which avoids taking time to wash out the bowl and demonstrates that there are lots of ways to skin a cat.) 4. Knead the dough, adding only enough flour to keep the dough from sticking to your hands and the board. When the dough is smooth and satiny (it should be relatively soft rather than stiff), place it in the oiled bowl. Turn to lightly oil the entire surface of the dough. Cover the bowl with greased plastic wrap (to keep the dough from sticking to it) and a clean towel. Let the dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours. 5. Punch the dough down and divide into two equal pieces. Shape into two round loaves and place in two greased 9-inch cake pans. 6. Cover loosely with plastic wrap (again greased) and cover with a clean towel. Let the loaves rise in a warm place until doubled in bulk, about 1 hour. 7. Preheat your oven to 375°F for at least 15 minutes. Brush the loaves with the egg white and water mixture. 8. Bake for 35 to 40 minutes, or until the loaves sound hollow when tapped on the bottom with a finger. When the bread is done, remove it from the oven and let cool on a wire rack. *In these days of fat phobia, you can cut this amount of butter by half or substitute vegetable oil to eliminate some cholesterol and saturated fat. Remember, though, that there is a lot of flavor (as well as Vitamin A) in butter, and that in one slice of bread, you will have only a teaspoon or so. Source: The Baking Sheet Newsletter, Vol. III, No. 4, March-April 1992 issue.

Most rapid rise yeast has Ascorbic Acid added to make it rise faster, it is basically vitamin C. I'm fine with that. I don't know if the funky smell and too rapid rise (for active dry yeast ) was from the additive or the new process they are using. I don't think they are adding corn syrup, but from the article Robin quoted above, it sounds like they are actually using the corn syrup to make the yeast. "Yeasts are grown in the industry in big tanks with sugary water in the presence of oxygen. When the desired amount of yeast is reached the liquid is pumped out, and the yeast is then dried. Nothing else is added in the production of yeast." I found this after searching on the Internet. So I would guess instead of using a sugar/water solution, Red Star now uses corn syrup to grow their yeast. I just can't understand why they felt they needed to add an emulsifier. I can't say I have ever had a problem with my yeast staying solid. If it worked for so many years I can't see why they would change it. I'm guessing the funky smell is from the corn syrup base they are growing the yeast from, and the undesirably rapid rise is from the emulsifier.

If your DD has decent grades and does ok on the SAT, I see no reason she shouldn’t thrive in her college of choice and then be admitted into its Nursing program. I hear a lot of ‘nurse talk‘ around our family table when our kids and families get together. One DIL is on the faculty at UAB (teaching undergrad nursing subjects) and is working on her doctorate. She runs across a few undergrads every semester that she advises to consider dropping nursing as a major, as they just don’t ’get it’. I don’t think this is going to happen with your daughter, Mtn. DD is a Nurse Practitioner in the ER, and she teaches one day a week. She has mentored several during their clinicals. She always recommends a new grad with a BSN work at least two years before continuing with their Masters so they can decide exactly what specialty they want to pursue. Clinicals definitely help with this during their final year of undergrad but the work experience is invaluable. If there had been a program available close to home, she probably would have gone to grad school to become a CRNA (Nurse Anesthetist), that’s generally where the bigger paychecks are for nurses. Our other DIL has a BSN and now is a case manager in pediatrics. She was formerly on a pediatric thoracic transplant team. She loved that job but was promoted.