I guess I didn't make myself clear- sorry. I can do all the work at the office- which is about 500 feet away from my condo. I can use/get into the office computer fine. I don't know which IP/or whatever you need to use, so that I can get online with my netbook at home 500 feet away. I want to watch video from my home without downloading everything to a dvd/disc at the office and then bringing it home to watch. There is a way to watch live/saved video on the computer that is at my house even though the 'film' is on the computer at the office. Hope I made myself more clear. Thanks

I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time

Our floors and banister are the dark brown and our kitchen/dining floor is the oak wood look tile: Here are the door knobs currently in the greenish ANTIQUE brass. We had a lot more antique brass, but are transitioning the brass to the AGED brass look, like this in our kitchen/dining pedant (also have chrome in kitchen):

You need the square footage of the floor you want to tile and then add 10% to the square footage in case tiles break during the cutting and installation. This is what my tiler told me and my two bathroom and hall tiled areas came out great. Also, you can call up any reputable tile store for additional advice.