Install it when it is cool, that way you will not be fighting with it wanting to be fully extended. You need to screw the cylinder into the center hing area with the black part pointing away from the hing and the chrome center sliding through the hole on the opposite side of the threaded hole. The center chrome part has a hole drilled about a 1/4" for the top. Twist the chrome part of the cylinder until it lines up with the hole in the hing connection. Now open hing until the hole in the chrome piece line up. Slip the pin in until it goes all the way in. You may have to wiggle the hing a little to get it to line up on the other side. Good luck.

This is an old image of my plant. It has gotten bigger since then but the flowers have gotten smaller. Probably due to depletion of the nitrohumus I had used in the bottom fill.

Ella, Here's a link to some grey paint colors on the Gallery section of Home Decorating. It really helps to see the colors used in a space rather than on a little chip. Good luck and happy grey hunting! Here is a link that might be useful: Greys

Oh! That's perfect. I know I keep saying this but they really are so good! No, you don't need to preheat the pan. When I cook one, the only thing I do before I put it in the oven is salt and pepper the top and sides. I convection roast it at 350 for 1 - 1.5 hours depending on the size and then let it rest for a few minutes. While resting, it will continue to cook inside. If it's still too rare (even for me) I turn the heat off, and stick it in the oven for 15-20 minutes. Just a couple of things I've noticed is, the smaller piece is always tougher than the larger one and maybe it's just me, but this cut of meat seems to cook fast. I've never made it for french dip though and don't know how well done it needs to be for that, but by searing it, it should have a lot of flavor. ETA: You probably know this already but just in case, don't forget to cook it with the fat side up so it will baste the meat. Hope it turns out well for you!