Why not just buy new stihl arborist saw. it will start easy, won't leak for quit awhile and will last very long time. IMO you will spend about as much on replacement batteries for the cordless and of course the batteries wilt over 6 months or so. Let's face it unless you are diehard vintage fan and like to spend more time working on the saw starting it and maintaining it I just get new one and be done with it. I have three vintage saws 10" Lonbard little ligthing, Sears 10" er and 12" poulan #25. ever now and then I feel like old school and work them. When I need to get job done I use the late models I have just because they will start on the first pull and I don't have to maintain the chain nearly as much. Little lighting was the first saw I brought new 1971. $35 dollars sounds like good deal, but I bet you will be cussing on down the road.

I don't know what you mean by "non-standard," but perhaps (1) the almond flavoring in the dough and (2) our favorite filling -- almond -- in this, our favorite recipe, will qualify. It's the cookie dough kind, not the yeast kind. I like to make them pretty small, and they come out pretty, too. I almost always make them with my friend. Here is a story about a very "non-standard" recipe that came out of our annual hamentaschen project. Several years ago, a couple of our kidz were helping us. Her son looked at the poppyseed filling (in the Solo can, of course) and said it looked like caviar. First we all said "ECHHHH...." and then we all had the same idea. What about hamentaschen with a non-sweet, pie crust type dough with a sour cream and caviar filling? And a fabulous appetizer for my son's then-upcoming bar mitzvah, which happened to be at Purim (the party was a masquerade), was born. I don't have a recipe for that (the caterer came up with something), but I imagine you could figure it out easily. Another year the store sold out of prune filling, and we tried to make our own in the food processor. COLOSSAL MESS everywhere! A real Lucy & Ethel moment. Anyway, here is the recipe we use every year -- it really is a good one. Happy Purim! Hamentaschen ¾ c sugar ½ c butter or margarine 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder almond, poppy, prune, or apricot pastry filling (2 ½ - 3 12 oz. cans for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter or an inverted juice glass. Top each with ½ t almond, poppy, prune, or apricot filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes (usually takes more). Remove from sheet; cool on rack. Make 2 ½ - 3 dozen. (I always double recipe)

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.