Thank you for the posts and the sweet comments and encouragement. I did go back to the granite place after making an appointment and the same girl seemed totally clueless even though I have e-mailed with her about this whole thing time and again answering her questions sending info. She seemed not to remember anything about our situation or that we had an appointment. After trying to explain and not getting a response I finally asked her in a nice way "do you not understand what I am explaining?" I think she does she just doesn't want to be bothered it appears. So to make a long story short so as not to bore you things are in a holding pattern for now. I hired a decorator to come out and look at it all and she agreed it looks awful (in person) mostly due to the sink cutouts being too small and how the faucet holes are drilled too close to the sink so that the faucets extend way out past the drain. I will have to send those back I guess if I can't get this worked out. I guess I could learn to live with the square sinks and the purple dots and the veins going in the wrong direction but with the other problems too I would rather not. Not to mention, it doesn't look like granite with no veining or flowing lines it looks like something else not sure what but not granite. It was a disappointment, shrug... The sinks are from their supply so they had them on site when cutting the holes. To someone who asked ~I'm so sorry they don't have an ID on them as to who the manufacturer is. They are supposed to have a chrome cover for the overflow hole which after going round and round with them I finally got them. The installer had them in his pocket. Sheesh!!! They look nice on the overflow hole at the back of the sink. I will be sure and post new pictures if and when it ever gets resolved!! Thank you all so much again for all of your help.

Hello Everyone, OMG Thank you all so very much for all the time you put into my request and for the collaboration of help you have all given me. I have printed out every post here and will try my hand at this after company leaves at the end of next week We got unexpected company due to a friends death. I will try it in PSP and in Paint. Of course it will take me alot longer than it did you well experienced artists. It frustrates me at times that I may have a unique idea but not the skill to execute it. I will give it a try. Thank you, you are a great group of kind talented people. Sapphires

Not streaming. Just Internet connection. Im old too!! When visiting my grand kids they each had one. My daughter had one to control her lights, inside and out. My grandkids use it to help with their homework ( dd I'd not thrilled with that aspect). When I got home, I ordered myself one and love it. I keep it in the kitchen, use it as a timer, shopping list, "Alexa add milk to my list". I bought light bulbs (not cheap), and control my lights, "Alexa, turn on the living room lights". I ask her the latest news and use Amazons free music. I tell her, "Alexa, play some John Denver." Alexa, play soft rock. Any artist works or theme 'play some dance music'. i also use it for weather updates, traffic etc. it has never misunderstood me or anyone else who asks her things, unlike Siri which is a pain to use and only works through iTunes and never seems to understand me. i think you'll enjoy using the Dot. Let the grands hook it up and stop shutting off your router. Jane

I never take Cook's Illustrated too seriously. Their results often don't match my own observation, even on failrly objective things. What the butter does when I put it in pies is just add a little body to the juice. It's not going to make a much difference in taste. Someone who was looking for it would find it. I do. But to identify it as more than just "good pie", you'd want to be scraping the juice off the plate with the side of your fork. Or dismembering the crust and dunking it, like a little kid. I don't know what it's like when there's a flour thickener, though. That might be a more pronounced difference. The waste-not theory makes some sense, and I wouldn't be surprised if there were some who did just that, but I think for a widespread practice, there would have been a more specific reason. The boil over theory makes a lot of sense even if it doesn't work when tested. If it works with jam, and everyone thought it would work with pies, and if, perhaps, adding the butter prevented the bakers from overstuffing the last bit of filling into the pie so they could put the butter where they wanted, so they actually didn't boil over... That kind of folklore lives. Like the canard about putting a cut onion by a sick person's bed. People still believe that even though it's hoooey. A good story trumps practicality. Anyway, a few dabs of butter could be used on the scraps of crust cookies. :)