Hi knb, I lost my Dad on Oct. 20/09. He had a stroke. He lasted a week before he actually passed away. My Mom passed away when I was 28. If I learned anything from that, I am 47 now, is that it takes time. Grief hurts. There are no ways to avoid it. Try and accept the feelings you are having and don't fight them. There is absolutely no right or wrong way to go through this. As far as how long, everyone is different. If you can see one bright spot in everyday, even just a minute, you'll been on the right path. One minute leads to two, then an hour, then a day, then a weekend and so on. Before you know it, your grief won't be the all consuming power in your life like it is now. Just allow yourself to grieve, but most importantly focus on the bright spots. They are the light at the end of your tunnel so to speak. I am as well struggling with the loss of my Dad. But I know from experience what to expect, and what is normal for me. I have two girls 12 and 10, so I know that having kids can make it harder to cope. All I can say is ask for help if you can, from friends or family and hang in there. Trust me, it will get easier. Grieving is a process. You can't skip ahead without going through what your mind and body need to feel better. I'm at a point in my grief, where I need to focus on my bright spots. If I don't, it will pull me down too much. I'm actually looking forward to refocussing. Will I be grief free quickly? No, but I'll start to feel better. Little by little. And in time I know I will be back to normal. That's going to feel a whole lot better than where I've been. I hope this helped you, and all the best Lizzy

Stunning table!! I thought of you when I came across this Cooks Illustrated recipe in my email today. Roast Beef Tenderloin Serves 4 to 6. Published March 1, 2009. From Cook's Illustrated. If using table salt, reduce the amount to 1 teaspoon. Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack. Ingredients 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note) 2 teaspoons kosher salt (see note) 1 teaspoon coarsely ground black pepper 2 tablespoons unsalted butter , softened 1 tablespoon vegetable oil 1 recipe flavored butter (see related recipes) Instructions 1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees. 2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking. 3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.

Lascatx, that’s the problem I had! The colors really aren’t represented well on the screen! I’m finding that this Sage is like SW Sea Salt in that depending on the lighting, it can appear as a different color. Tan w/green undertones when it’s in the shade and a more vibrant olivey green when it’s in the sun. In person, the blue (SW Moody Blue) on the door and shutters is really close to the screen if not spot on. My DD & SIL were here and noticed the shutters right away but didn’t notice the house! That was suprising! They like the blue too as well as the sage. So it’s all good! Money well spent! :c)

If it's bacteria which I think it is but a guess none the less. The smell that the bacteria provides is like a gym locker type smell of sweating socks. Big AC units get this smell from time to time and was coined as Dirty Sock Syndrome. Some could / would call this mold. But mold is a more visible aspect as more often that not you'd look at the coil or cabinet and see it. However, with my experience going to homes and visually inspecting as well as smelling... some are more severe than others. (the smell). Trane was more or less the manufacturer that coined the terms of this disease. Others have done studies to suggest that the reason for this disease is the practices of that of the home owners and how they are operating and or caring for the machine in question. All the way down the list as to operation of the unit, not to mention living conditions. To kill bacteria typically revolves around temperature, moisture availability etc. Damp, dark, and cool is needed for bacteria to thrive. Once it grows anything other than more growth leads to death and death typically revolves around smelling poorly. Bacteria is typically unseen. Not visible as it often resides probably deep within the confines of the coil. The harsh chemical will finish off and kill the bacteria, without the harsh chemical? Probably isn't going to result in something that will last for very long. As even if you use the harsh chemical then go back to using the machine as you have (what ever that means as I am not moving in with you) but typically bacteria growth is most common in specific temperature ranges, moisture and darkness. What feeds it can be what is already in the air. (filtration is much poorer on a window unit than traditional AC you spend thousands more for to install, maintain and upgrade etc.) The harsh chemical will take care of it on contact. That is the sole reason to use the chemical as it gets the job done. But as that chemical residue is eventually washed away via condensate, the bacteria can and will return most likely. So operationally speaking for traditional HVAC is during shoulder seasons and how you are operating the machine / and or flipping back and forth from heating to cooling. These instances of smelly nelly were originally more common with heat pumps. But due to increased efficiency requirements and bigger and bigger coils... smelly nelly started appearing more frequently in just AC only type of equipment. What happens in shoulder seasons is primarily related to the machine not running long enough and humidity levels rising in the home as humidity also plays a role in mold as well as bacteria. Temperature is what is used to control the machine, so humidity is more often an undiscussed wild card to this as well as other problems. So it's either lower the temp setting during these periods as well as avoid putting the system into heat mode back to cool too frequently OR just simply shutting it off. Given that you take these out every season likely means they don't have a heat option which is another variable in this that you may never know what, why, when and how. Tests that have been performed by other full size HVAC manufacturers (not window units) determined that when certain people moved out and new different people moved in to the same structure, the smells magically went away. So this information typically clouds things up, you can dismiss it if you want to but smelly nelly type problems??? what you gonna do and will you continue to delve further into this rabbit hole from a window shaker perspective? Window shaker science is at stake here. We have to know! (LOL) It's all up to you. In terms of midea's window shaker recall, it might be something as simple as drilling a hole in that pan to drain excess condensate out the back end of the unit onto the ground. I don't know?