Most of the time I press to the dark side of the seam and/or press toward the outer edge of the block. Usually simply pressing with the iron set on "cotton" is hot enough for me. At home I don't use a steam iron - just always had "issues" with them. When on a retreat with friends, I like using the steam iron. Guess I'm not deligent about cleaning the things. What I do at home for really stubborn seams is 1) press the seam as best I can, then 2) cover the area with a cotton/linen towel, spray with water and "steam the heck out of it." Using a pressing cloth in this way, I don't worry so much about scorching the block. In my college tailoring/sewing classes, I had a professor that really believed in using a pressing cloth and making the inside of the garment look as nice as the outside! Old habits die hard! LOL! Teresa

I have that same sander and was supplied an odd shaped tool that's designed to help you hold the clip open when changing belts. I've never used it, though, I usually just hold the clip open with my finger. It's a tight fit, but I have small hands, so it's doable. When I'm changing the belt, I usually start with the right end first. I trim the end of the paper, then stick it into the clip. Pull it tight, and then start wrapping the paper around the drum, keeping it tight and aligned properly. When you get to the end, cut the paper a little longer than needed, maybe 2" longer. Then make a mark on the paper where the drum ends, so you'll know where to start trimming. At the clipped end, make another mark, roughly an inch away from the edge, so you're forming the "tab" that will fit into the clip. Now test fit the paper onto the drum. It will probably overhang the drum a bit... you'll have to trim it again. Keep trimming it until it fits nicely, and make sure that your "tab" will fit into the clip. I think it needs to be about 3/4" wide at the tip end. Make sure the belt is wrapped properly, and then stick that last tab end into the clip. When you release it, it pulls the paper tight. I usually sand a piece of wood through the drum a few times, the paper will stretch a bit. Re-tighten it and you should be fine. BTW - I recently met a fellow woodworker who swears by the purple abrasive paper, I think it's made by 3M. He said it's more expensive, but lasts 10 times longer. The next time I buy paper, I'll probably try that stuff, as I hate changing the paper on these sanders. It's a pain! Hope this helps. Here is a link that might be useful: My woodworking blog

My stove is a Maytag double oven (I think it is called 'Gemini'. It is three years old and I use it daily. Yes, the grates are caste iron -- can't imagine what 'painted' means. The dishwasher is useless unless you put them in there daily and who does that? I will tell you that before I found the great ammonia hint, I ordered black grates and with shipping, it was $100. That was worth it to me because the ammonia method takes a over-night process and I now have a second set.

I don't like the mint in mint chocolate chips....again a bit much like turpentine to me...at least the brands I have tried Here's an emeril recipe: The directions for the cookie crust were obviously wrong..Measure ments didn't add up etc...so I didn't include it...add about 1 tablespoon of cream de menth when you add the vanilla and butter. I would use a blind baked crust. 1 cup plus 2 tablespoons sugar 3/4 cup heavy cream, plus 1 3/4 cups 3/4 cup buttermilk 3 1/2 tablespoons cornstarch Pinch salt 4 egg yolks 4 ounces good-quality semisweet chocolate, finely chopped 1 tablespoon butter 3/4 teaspoon vanilla extract 3 tablespoons confectioners' sugar Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chocolate-cream-pie-recipe.html?oc=linkback Directions 1 (9-inch) Chocolate Cookie Crust, baked, recipe follows In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes. Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chocolate-cream-pie-recipe.html?oc=linkback