I just purchased a home and the gas fireplace I think it is becasue the switch on the wall, the gas thing coming out the outer side and the panel on the side of the house that looks like an exhust for it is there. Well this guy took the entire lining, and brick part out and now all I see is the wood frame of the house can that be purchased at Lowes or home depot and simply be put back in??

My guess would be that dirt or solder or something got stuck in the faucet since you've just had your house repiped. I would completely disassemble it, clean everything up and try it again.

A favorite comfort hearty meal in my home. Probably twice a month and a real quickie. Steak, potato, greens. Potato a dozen ways, usually mashed. Any greens, usually collards. Argentinian Chimichurri, tarragon salsa, maybe tomato/feta salad...but the steak is always the same. Big 2 inch thick shell/strip steak, ( it is cut from the part of the short loin that remains once the tenderloin is removed.). Has a few names. Cut into thirds. Two fat cubes. *The skinnier third 'tail end' I sear one side and into the fridge or freezer for pho or noodle bowl later. (mandolin can handle paper thin frozen steak rather well for Pho) Always on a plate, after drying with a p-towel, covered in cracked pepper, uncovered for minimum 4 hours, usually all day. Dries out the outer layer as moisture is a searings bad neighbor. Moisture causes steam. Cast iron skillet, stovetop, on med-high but not smoke point hot. Cold from the fridge, sear one side until they release. Then sear all four outside edges, turn off heat and rest on the last flat side. Lots of rare and some med-rare on the rare side. For my mother I slice it through the middle, two halves, after the first sear, for medium, med-pink and it cooks at the same time simultaneously being one inch instead of two. With the high sides of a skillet I use a spatter screen to cut down on mess and it never 'steams' like some say. *cold from the fridge keeps the interior from overcooking....nice and rare. It can always go back on for a few but never overcooked. I do the same for burgers. What is most important is not what one should do, or what some expert says...it is the way we/you like it. And the other methods posted is what others like. If my timing is off, waiting for something, I have put it in the oven briefly. The way I came up with my method did come from, originally, reading many methods. So not my own. Other cuts of meat/steak I experiment with but usually SousVide first. Then sear. Maybe a marinade...most often the outdoor grill. Best to just take the cut you have access to from your butcher and try various methods to find your own perfection.

It may be model RTH230B per an image search match. The entire cover (part with Honeywell branding on it) snaps off to access switches for Heat/Off/Cool and Fan Auto/On, and buttons for programming and other functions. Also, it has two AA batteries accessible under a separate subcover toward the top when the main cover is removed.