Thank you Mark so much for bringing this thread back up. Yes, we did just celebrate his 26th here at home. It was really a wonderful occasion. They are all doing well, employed and living in their own home now. What a difference a few months make! My grandkids come and spend a night or two every so often and I see my son every couple of weeks. It's just a long awaited dream come true to have them living within a 30 min drive! Thank you all for your well wishes. I'll be sure to pass them on to him. :)

"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

Thank you thank you, checking in quick, family reunion here this weekend grandbabies here!!! HUGE party tomorrow, will update when I recover! It's the big 50!