hard drive failure... I might want to look in bios and try to assertain if the hard drive parameters are set correctly or maybe set it to automatic detect. If that's not it, probably open the case and unplug the cables to the hard drive and reinsert them, both on the hard drive and the motherboard. Something to start with anyhow. Could be something as simple as the time is set incorrectly or the cmos battery on the motherboard is old and needs replacing.

Shepherds Pie is always good. Or what about Salisbury steak? Can be made earlier in the day and just warmed up to serve. Home Cookin Chapter: Recipes From Thibeault's Table Salisbury Steak In Mushroom And Green Peppercorn Sauce ====================================================== What I call "Diner" Food. Serve with mashed potatoes and your favourite veggies. 2 Pounds of ground Sirloin 1 onion finely chopped 2 cloves of garlic minced 2 Tablespoon chopped fresh parsley 2 Teaspoon chopped fresh thyme 1 Tablespoon of Worcestershire Sauce 1 Tablespoon Dijon mustard Salt and Pepper to taste Sauce 1/2 small onion chopped 1 garlic clove minced 1 Tablespoon green peppercorns Fresh Mushrooms sliced 2 Tablespoons Flour Broth 2 to 3 cups (Beef or chicken) Pan drippings plus 1 to 2 tablespoons of butter or oil. . Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer) Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan. Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks. Salisbury steak should be very tender and not have the texture of a just fried hamburger. Simmering the meat n the gravy also enhances the flavour of the sauce.

This is a case where marginal to no ventilation meets the performance requirement (until someone else has to cope with the result of more aggressive cooking). High recirculating hoods and pop-up downdraft vents meet that standard. In this case, the existing vent appears to be a mere slot in the cooktop, basically useless for capture and containment. A separate pop-up downdraft vent appears to be difficult to install because of the short distance between the cooktop and the riser. Pop-ups at the sides of the cooktop would be too confining. Another possibility is modifying the riser itself with a grill connected to some part of the existing vent ducting. Modifying the riser, if structurally possible, would likely be a big deal, granite wise. It might be necessary to remove all of the granite and have it revised where the proper tooling is available. If this is quartzite or one of the methylmethacrylate based composites like Corian, then in-situ fabrication is feasible. At this point both the material of the countertop and the size of the existing cooktop cutout need to be defined. If the countertop is granite, I would lean toward the high recirculating approach, for which I believe both Broan and Vent-a-Hood have configurations. This assumes that the code being enforced doesn't require external venting. If so, then the long duct to the wall approach seems to be required unless an acceptable second floor pass-through is feasible. kas

winendine5- You do not enough space for an area rug in that dining room. You only have exactly enough space for the table and chairs and buffet. Not an extra inch of space. Not a problem, there are plenty of ways to add color to the room. And when you are eating in there, the food adds color as well, in addition to the centerpiece. I don't know if you are going to keep the color of the chair upholstery, but that is easy enough to change if you want, to either a solid or print. I like white or off-white curtains, and you can add a trim on the edges that coordinates with whatever color chair seat you choose. I would suggest eating at the table and sitting at it for a good 2-2.5 hours as you would for a dinner party. Somehow the spokes of the back of the chair don't look particularly comfortable. If they are not, you can have cushions made for the back of the chair. I would also not center the table exactly, move it a bit closer to the windows than the buffet. After all, if chairs bump the window wall, that is an easy fix with spackle and paint. If they bump the buffet, terrible! And be sure to seat your larger guests on the window wall. You can also purchase thing-a ma-bobs with the wool felt for the bottoms of your chairs so they don't mar your wood floors when the chairs are pulled out and pushed in as you won't be having a rug in the room.