The thing with Riello burners is they're considerably different then Carlin or Beckett. Either of those will take stock parts such as a motor, transformer, oil pump, cad cell relay, etc. that every service van should stock. In some companies not every tech may carry Riello repair parts or be trained on Riello burners. Personally I think if someone is going to work on them they should have some sort of formal training. They don't use conventional American burner parts or are set up the same way. You don't want somebody learning about them in your cellar at 3AM in the middle of February reading "your owners manual do you? Riello has a service kit that contains every part needed to get you up and heating fast again. The kits cost between 3 and 5 hundred dollars each. If the company doing your system doesn't service that many Riellos he may not invest in those kits. I'd ask how many they service before making a decision. My own preference,,, it's never taken me more then an hour to find the problem with and get a Beckett back up and firing no matter what.

I finally found some at GNC in the next town over. I feel so much better after just one application. I sure wish I had known about this years ago. Baby oil gives me a rash and I can't use so many lotions because of the mineral oil. Thanks from my family too, MrsMarv. Sheila

The iced fruitcake looks like something I might have to try this year. As long as it's dark, full of fruit & nuts with not much cake, how can it be anything but delicious? This is my favorite recipe for a dark fruitcake. Over the years, I've substituted all kinds of fruits & nuts & it always turn out great. Maybe the rum helps! RUM CROCK FRUITCAKE Makes 1 Bundt (+ 1 mini loaf pan) or 2 3x5x9 loaf cakes 1 lb dried currants 1 lb dark raisins ½ lb golden raisins ½ lb citron or dried fruit 1 C filberts or almonds or figs ½ lb chopped dates (or pecan halves) 1 C dried or candied cherries (dried cranberries work just as well) ½ C candied citrus peel 3 C (a fifth) of Dark Rum (cheap is okay, but it needs to be dark) ---------------------------- ½ lb sweet butter, softened 2 C packed dark brown sugar 5 large eggs 2 C flour 2 t. baking powder --------------------------- Grind enough whole spices to make these quantities, mix & set aside: 1 t. ground cloves 1 t. ground cinnamon ½ t. ground nutmeg 1 t. ground allspice ½ t. ground mace Mix all the fruits & nuts together in a crock or a ceramic or glass bowl. Stir in the rum (adding more, if needed, to cover), & let stand, loosely covered, in a cool place for at least 3 weeks. (A day or 2 has always been okay for me.) When you are ready to prepare the cake, preheat the oven to 275 F. & place a large shallow pan of water on a lower rack. Prepare pans by greasing, lining with brown paper or parchment, & greasing lightly again. Drain the contents of the rum crock (discard the rum or use in another batch of marinade if making additional fruitcakes) & set aside. Cream the butter with the sugar until fluffy & stir in eggs, one at a time, blending well. Sift together the flour, baking powder & spices. Sift half of the flour into the butter mixture, mixing well. Gradually add the fruits/nuts, alternating with the remaining flour mixture & blending thoroughly. Put batter into pans & bake for about 2 ½ hours (more for a bundt pan) or until a cake tester comes out clean & the edges shrink from the pan. Cover the cake lightly with pieces of foil if it browns too quickly (usually after 1 ½ hours). Remove the cake & cool in pan for about 1 hour. Turn onto a cake rack & remove the paper. When the cake has cooled, wrap in foil & store in an airtight container to age for at least 1 month before serving. (Its also excellent after 1 week of aging as DH is too impatient to wait longer).

patti always has the bestest recipe as well as cooking them :o) Here's one, never tried, AND you get spinach and blueberries 4 cups (about 4 ounces) baby spinach 1/4 cup mint leaves **I don't know about the mint Juice of 1/2 lime 2 teaspoons balsamic vinegar 1 teaspoon chopped shallot 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil Freshly ground black pepper, to taste 1/2 cup fresh blueberries Maybe??? some crumbled blue cheese 1. Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss in with spinach. 2. For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season to taste with pepper. 3. Pour the dressing over the greens, tossing to coat lightly. Divide the dressed spinach among 4 salad plates. Sprinkle the blueberries over the spinach. Serve immediately. Serves 4.