Thank you all very much for your thoughts and prayers. There are always miracles, but from what we have been told so far, this is the "bad" kind - adenocarcinoma. We will know more on Tuesday. I appreciate so much you keeping her and our family in your prayers.

"Gary, out of sheer curiosity, what wholesale HVAC warehouses did you look into around our area (though I believe you bought it in PA, didn't you?)? Is there one for Trane/American Standard you checked out (do you think you could somehow get equipment from them?)? I think I recall you saying you priced an American Standard system for around $3k and was curious where this was." Ryan: I did indeed get an A/S quote "back in the day" when I first started looking. It was a Heritage 13 3-ton (don't think the air handler was v-s) with 15 kw strip heat for $3600. It was from Northeast Plumbing and Supply. They weren't too happy that I called them for pricing as I am not a pro. I wound up geting a 14 SEER, 12 EER, 9 HSPF Goodman. Copeland scroll, and a full 36,000 btu cooling and 35,000 btu heating. I went with the 3-speed air handler and TXV. Also got a hard-start cap, bypass humifier, filter/drier, sight glass, and condenser mounting pad. Paid $2500 for everything from DESCO, over the MD state line in Hanover PA. I picked everything up from their warehouse with a tow trailer. They provide the 10 year parts warranty. My wife works for a Property Management Company so I paid one of their pros $1200 to install it. 2 guys, 8 hours each. He had to fabricate 2 custom duct pieces for the installation. $3700 total for the new heat pump. So far so good with the Goodman. Take care.

Riesling Poached Pear Frangipane Pie Directions: Crust 1 9-inch Hannaford pie crust Poached Pears 4 cups water 1 Tbsp. lemon juice 6 pears, ripe but not soft 2 1/2 cups late Riesling wine 1 1/2 cups Hannaford sugar 1 lemon slice Frangipane Filling 1 cup blanched almonds 1/2 cup Hannaford sugar, divided 1/4 cup Hannaford flour 6 Tbsp. Hannaford unsalted butter, softened 2 large Hannaford eggs 1 tsp. Hannaford vanilla extract 1/2 tsp. Hannaford imitation almond extract 1 Tbsp. reduced poaching syrup 1. Bake pie crust according to package instructions for pre-baking an empty crust. Cool. 2. Prepare poached pears. In a large bowl, combine water and lemon juice. Peel, core, and halve pears, and place halves in lemon water. Set aside. 3. Combine wine, sugar, and lemon slice in a heavy saucepan and bring to a boil over high heat, stirring to dissolve sugar. Once this syrup mixture boils, reduce heat and keep it simmering. 4. Drain pears and discard lemon water. Add pears to syrup. Poach for 5 minutes, turn pears over, and continue poaching for an additional 5 minutes, or until pears are tender when pierced with a knife. Remove pears from syrup and place on paper towels to drain. Continue simmering syrup until reduced to 1 cup, about 20 minutes. 5. While syrup simmers, prepare frangipane. Combine almonds with 1/4 cup of the sugar in a food processor and process until finely ground. Add flour and pulse until combined. 6. In a large bowl, use an electric mixer on medium high to beat butter and remaining 1/4 cup of the sugar until fluffy. Add eggs one at a time, beating until well incorporated after each one. Beat in vanilla and almond extracts and poaching syrup. Reduce speed to low, add ground nut mixture, and mix until just combined. 7. Preheat oven to 350°F. Spread frangipane in pre-baked pie shell. 8. Slice 1 pear half into slices 3/8 to 1/4 inch wide without separating slices. Slide a spatula under pears to transfer without separating. Fan pear half by pressing on stem end. Slide fanned pear half on to frangipane slowly so you can place it correctly. Repeat with additional pear halves until frangipane has pear fans evenly spaced over it, with space in between. Place pie on a baking sheet and bake at 350°F for 45 to 50 minutes, until frangipane is puffed, golden, and solid to the touch. If crust edges start to brown too much, cover them with foil. Cool on a wire rack. 9. To serve, slice remaining pear halves in half. Place a quarter pear on a plate, drizzle with poaching syrup, and place a slice of pie beside pear. Extra poached pears may be refrigerated in an airtight container for three to four days, covered with any remaining poaching syrup. APPROXIMATE NUTRITIONAL VALUES PER SERVING: 450 CALORIES, 62G CARBOHYDRATES, 6G PROTEIN, 19G FAT (7G SATURATED), 60MG CHOLESTEROL, 100MG SODIUM, 6G FIBER

Thanks again guys... I took the Bernina in and they made and adjustment right on the spot and even gave me a free pack of needles and it worked fine there... of course the minute I try to use it at home, well... we'll see what happens. The lady told me not to threaten it or use bad words because the machine will misbehave even worse! I'll try to be good... I ended up not having to work the second job last night... another guy showed up because he misread the schedule and since he doesn't have a car and I do and only live 15 minutes away, I let him stay and I traded days with him :o) Lars, I know enough to know that Mr. Foxworthy's first name is Jeff and not John :-p Nice try though.... maybe you were on coffee break when you had your redneck training session... I bet you also missed the lesson on how to spit tobacco into an empty beer can and how to keep your double wide on the ground during a hurricane as well :o) Partymusic, I'm sorry nobody has done anything for you in the last 7 years... sometimes I wish we here on the CF could start our own neighborhood or compound or something so we could all be together and enjoy and celebrate and all that happy stuff :o) Ellen, I'm going for LPN... some hospitals aren't hiring them anymore, but it's a stepping stone to get to RN. The RN classes here are hard to get into and have long waiting lists and one is more readily accepted if they are already and LPN and do a bridge program... I have to take an admission test in January and I've already purchases a huge thick study guide so I can brush up on all the stuff I forgot since high school... at least there are things called Youtube tutorials now :o)