I am sure you are smarter than I am about computers- nobody could be less knowlegable. Anyway, I have had nothing but trouble with the Acer company itself- I had to send my lap back 3 times- all for the original problem. They lost my lap for about a month- said that unless I could give them the tracker number they could not help- well THEY are the ones who issued the Fedex label, so they had the tracker number themselves. I would love a small lap like that, but will absolutely stay away from Acer.

Looks like it's going to be very homey! I feel a little bad when I think of the condition our house has been in while our kids were growing up. Now that our daughter is a senior in HS, we're finally getting to the kitchen. When she comes home from college it'll be to a nicer house than she ever lived in. But spending time with them was always the priority, so a lot of good family memories were in the spare, unfinished house! A little OT, but something about your pictures brought up that bittersweet thought.

We never know how many more days we may have. That may be more obvious when we're 80 than when we're 20 ... but no one of us knows how many more days may be available. Tell someone that you love how important to you that they are, and how much good that they do in the world, and how much you appreciate that ... ... today! Tomorrow ... ... may be too late. I took my friend to his close friend's funeral today (former sis-in-law). He told me that I have to live for another 20 years ... ... that he doesn't want to have to mourn me! So - he's going to stick me with mourning him, it appears. Some people - have no consideration, now, do they? ole joyfilled

If you're lucky, you've only begun your bread journey. ;-) It certainly depends on what you consider "bread".... because it's more than one thing from a single book. Before going gluten-free, all my breads were made with freshly-milled grain/seed/bean flour - which is a whole other branch of the "bread world" than lean breads (Italian and French breads) made with commercial flour (bleached/unbleached), water, salt and yeast and learning baker's percentages (http://www.kingarthurflour.com/professional/bakers-percentage.html). Lean breads were hardly ever on my bread rotation due to the lack of nutrition and the high-glycemic impact. I'm into whole foods. Back then (and also now, except gluten-free versions), I made all our bread, and not just loaves, but English Muffins, hamburger/hot dog buns, flatbreads, EVERYTHING - from freshly-milled flour. And that included the joy of receiving a type of starter called "Everlasting Yeast" , and a cryptic hand-written recipe for using it, from a 90+year old friend (which was used by her mother and given to her and her sisters when each one "set up housekeeping" after they each married) and learning how to make naturally-leavened breads, another distinct branch of the bread making world. After taking a lot of bread classes, and having taught even more (I taught "Bread-In-A Bag" alone over 50 times - http://extension.usu.edu/files/publications/publication/fn_bread_2006-01.pdf) which I taught to both children and adults for anyone just getting started; and I don't know how many bread machine classes over 2+ decades, the part I enjoyed the most was the science, and that's why I dearly loved the first 100 pages on the subject from CookWise by Shirley O. Corriher. Everything else after that was just good reading, with a few tips and tricks included here and there. I checked out every video and book on the subject from the library. I studied the subject for years, met with milling experts to learn all I could from seed to loaf, went on tours of wheat fields, received bags of wheat from farm family and friends, worked with a local mill using extremely high-protein wheat and testing it (the same mill that makes King Arthur White Whole Wheat Flour for this region, and developed recipes for a sorghum mill..... I have a bevy of mills and teach classes on grains and milling. To quote Jerry Garcia/Grateful Dead, "...what a long, strange trip it's been." Even though I made good bread before all this education and self-education on the subject, along with the large personal library of books on bread making I accumulated (which I've given to my brother, who is an excellent bread maker), they all helped me make better bread, and a larger variety of breads from around the world. It also helped my judging skills when I judged breads at County and State Fairs. -Grainlady