'Craftsman LT1000 with Briggs And Stratton 17.5 HP Engine ohv 1st problem: Runs fine for about half an hour then dies 2nd Problem Definite loss of ground speed in all gears ' OK, I have the exact same unit, and had the same problem last year. I spent an entire morning checking stuff out, including using a spark tester tool, checking the valve clearances and the 'coil'. Anyway, none of those were the issue, the issue was that the carburetor choke was NOT spring back to the 'open' position after engine warm up/engine start. I saw some 'fixes' on the Internet which detailed how to remove the verical carb butterfly shaft and shave it down a little so it wouldn't stick. I figured I could always 'open' it manually with my hand after a few minutes, but instead drilled a small hole forward of it in the plastic housing, and put a 25 cent spring from there to the ALREADY-PRESENT hole in the black horizontal lever that attaches to the vertical butterfly shaft. See photo at http://www.uploadhouse.com/viewfile.php?id=2339206 before I added the spring. The hole I used is in the foreground; the choke lever from the driver seat pushes the black lever counterclockwise to close the choke, and when I release that lever, the spring I added pulls the black lever clockwise to open the choke. Here is a link that might be useful: Photo link

Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

I used to do the Pinecone surveys, but it seems like they've slowed down. Yes, they have certain time periods when you can sign up. You might want to check mypoints.com, if you do alot of online shopping they give you so many points per dollar spent if you go through them. I usually forget about them when I could be using them! They also send you emails, (yes sorta spammy) if you click the button in an email you get 5 points. The points add up quickly, you get gift cards for your points (they usually arrive via snail mail in less than a week). Check them out, DH & I have belonged for several years.

Senior in high school, looking for people to answer our survey for an engineering class honestly. Thanks!