To name a thumb-drive: Bring up the "My Computer" panel. All the connected drives and storage devices should show. Right click on the thumb drive, and then click on properties. At the top of the properties panel is a box for the name of that device. It will be blank if the device has never been named. Type in the name you wish to use and then click "apply". This name is written to the storage device. Thus, when a thumb drive is removed from one computer to another, its name goes with it. A name can be changed or removed by using the steps above. To remove a name, merely delete all the characters in the name box and click "Apply". This procedure also applies to floppy disks. This precedure should work for rewritable CDs and DVDs as well. I'm not sure how it works for for "write-once CDs".

OMG, I have so been there. The child who carries around completed assignments, not turning them in, until they are lost. He'd lose his own head if it weren't attached, I tell ya... And he's only in 6th grade. I'm fearful of high school. First, I told him that he had two choices - I can go to school with him and make SURE he turns things in, or we could figure out a system that would work for him. Of course he chose the second option, lol. He's required to have one big binder for all of his classes and as a result, the thing is like the black hole. Things go in and go into the abyss. I assume he looks for things in class but just gets frustrated and decides he doesn't have it. So, we went and got a sturdy thin folder with pockets on the inside. This is the HOMEWORK FOLDER. The left side is labeled for assignments TO DO. The right side is assignments TO TURN IN. This is kept totally separate from the black hole. Nothing else is allowed in that folder but assignments that are done at home. We've had a bit of an issue with him putting things into the homework folder while he's at school (they sometimes get shoved into the binder), but at least at home I can make sure that all of the assignments he did that evening get put into the homework folder TO TURN IN pocket. And there they are supposed to stay until they are turned in. That way when he's in class he doesn't have to fish through the black hole, just pull out that folder and there it is. It's not foolproof, but it's definitely helped.

Thanks, alisande. I keep plugging away on some of my childhood memories. Ex: Bird sh*t & Idiots on FB. I'm subbing in a computerr lab again the next two days so I may be able to post another soon. Thanks for the reminder. Ron

Without a recipe for the filling, I really couldn't say about that... But... thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool. Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for? What a wonderful thing to do!....and now you can make tarts often ...in his memory. I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone. Linda C This from Cook's magazine a lot of years ago......none better! Pastry: 1 1/2 cups all purpose flour 1/4 cup cake flour 1/4 cup sugar 1/4 tsp salt 1/4 pound chilled butter in cubes 2 egg yolks....and water if needed. Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350. Pastry cream 2 1/2 T. flour 1/4 cup sugar pinch of salt 3 egg yolks 1 cup milk 1 tsp vanilla 1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use. 2 tsp butter. Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill. Glaze 1 cup of apricot preservs or red currant jelly and 1 T water.... Heat until jelly is melted. Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.) Brush with glaze,chill and serve