This is similar to what milo wrote, but this has more sources that get blocked. I did this long ago, and it blocks more than just the awful ivillage stuff. At someone else's computer, I was surprised to see that all those ads on the weather page etc. that have a silhoutte of someone, are actually supposed to be someone DANCING! How can anyone can stand that distraction! here's my saved instructions (from someone on G-web): The Universal Solution. This will work on Windows systems for all browsers; IE, FireFox and Netscape. The Windows operating system provides a system-level method to block specific IP addresses before they even get to the browser. To effect this solution you need to edit a Windows system file called hosts. This file is located in the directory: Windows XP: C:\WINDOWS\SYSTEM32\DRIVERS\ETC Windows 2K: C:\WINNT\SYSTEM32\DRIVERS\ETC Windows 98: C:\WINDOWS Open the file in Notepad. Cut the following from this post and paste it to the end of the file. 127.0.0.1 amch.questionmarket.com 127.0.0.1 a820.g.akamai.net 127.0.0.1 iv.doubleclick.net 127.0.0.1 i.ivillage.com 127.0.0.1 m.2mdn.net 127.0.0.1 tste.ivillage.com 127.0.0.1 img-cdn.mediaplex.com 127.0.0.1 ads.vmirror.com 127.0.0.1 cmhtml.ivillage.overture.com 127.0.0.1 ads.pointroll.com Edit each entry so that there is a tab between the IP address 127.0.0.1 and the URLs. Save the file and you're finished. Close and re-open your browser and all the ads will be gone. Unfortunately, iVillage may in the future buy ads from a new source. In this event the new ad source will have to be added to the list.

There are lots of food charts for serving a crowd available on-line, and sometimes you can find this information in older cookbooks, especially those put together by a church group. Locate a few and use them as a guideline, plus your natural instinct. I'm surprised there isn't a chart or book as a guideline in your church kitchen for serving crowds. The link below is from a friend of mine. 1. I figure 2-3 (average-size, 2-inch) cookies per person, or approximately 3-4 dozen cookies for 25 people - but it depends on other things on the menu. I wouldn't make large cookies. 2. Five kinds of cookies is more than generous and your list sounds like it should appeal to everyone. It's not necessary, but I would suggest at least one gluten-free choice and one that would be appropriate for diabetics (which could easily be one and the same recipe). These additions seem to be well-received, and much appreciated these days, where food allergies and diabetes are rampant. I often make place cards with the name and an ingredient list, especially if it contains nuts, coconut, etc. - common ingredients people may dislike or have an allergy to, as a courtesy to guests. If making gluten-free items, be careful not to cross-contaminate it with gluten-containing foods (don't bake gluten-free cookies on cookie sheets after you baked gluten-containing cookies without thoroughly cleaning them first). You could also buy sugar-free or gluten-free cookies instead of making them, or find a friend who makes them on a regular basis to help you out. I regularly make these for church-related and family-related functions, since both have a number of people who need gluten-free and diabetic friendly dessert options. 3. A way to judge the amount of drinks is to figure 1-2 beverages per person per hour. -Don't serve large portions of liquid, even iced tea (unless it's going to be summertime hot). -Most (glass) punch cups hold 1/2-cup (4-oz.), but if you use plastic 6- or 8-oz. cups, do the math per gallon of punch to get how many servings to expect to get. -Use cups/glasses children (especially small children) can easily hold, if appropriate. Make sure your servers know which glasses/cups to use. -Iced tea (especially in the winter) - 8-oz. plus ice is a good size. -Coffee - figure 3/4-cup (6-oz. - or the size of the cup you are using). 4. I would serve the cider spiced and hot at the home reception, and the cranberry/cherry + fizzy something-er-other as the punch at the church reception (make a couple ice rings from the cranberry/cherry juice so when it melts, all you need is to add another ice ring and a little more fizzy). I would also make a test batch (using smaller amounts, but the same ratio of ingredients) if you aren't going to use a recipe. If the weather is going to be extremely cold, hot cider and coffee would probably be more popular than iced punch and iced tea - depending on the ratio of adults and children attending. If you need a "back-up" punch that can be made as needed is one frozen container (12-fl. oz.) of orange juice and one frozen container of lemonade. Make according to package directions and mix the two together. No fizzy anything necessary. It's almost too simple ;-). -Grainlady Here is a link that might be useful: Shaboom's Kitchen

What did I do wrong?????????? I made the dough exactly as listed in Marigene's recipe....however, when i put them in the oven they turned into a soggy mess. Could I have waited too long between rolling out and cutting before putting them in the oven???? I have to make these cookies ASAP. I have the rest of the dough in the fridge. I am going to attempt to put another batch in the oven later today so that the dough is completely chilled. OY!! The ones I made over the holidays were wonderful. Hey.... maybe I made these too thick? is that a possibility? any help would be appreciated

I found the site that had the cookie recipe. The link is below. The ones in the webpage look similar to Snickerdoodles, probably due to them being rolled in cinnamon sugar. Mine look boring, but they taste very good, tender with a good ginger bite. I didn't want to adulterate my 'ginger cookies' with 'cinnamon', so I mixed ginger with the rolling sugar. I used 1 Tbs of regular molasses(you can't taste it at all) and increased the butter to 1/2 cup because 1/4 cup seemed like too little(I don't do low-fat anything). The first part of the batch(on the right in the photo)puffed up a lot into little mountains(maybe the added butter?)and stayed that way. I never noticed(can you say ADD?)that the recipe called for rolling 1/2" balls...really? Does that seem right? I'm used to making fairly large cookies, 1 1/4 to 1 1/2" balls. So for the rest of the batch(the ones on the left), I managed to get the dough balls down to 1" and I flattened them a little with the bottom of a glass. I think they look a little better. Either way I'm happy with the taste and I think my friend will like them too. Here is a link that might be useful: Fresh Ginger Cookies