A spam filter for Jerod commercials, the Duggars, the 4timeFelon and Miss Piggy (not the Muppet - the cackling, racist, yeowlin' hawg), etc, that just doesn't allow them on so you don't even have to turn the channel to not put up with them. A "fire" button on the steering wheel for idiot drivers. A brightness control on people to turn up the common sense. A remote control shocker for weather forecasters when they promise 80ð (or whatever) and then make 5 minute excuses to try to wave off responsibility. Wouldn't be activated if they came right out and said "I blew it". Maybe a pie in the face? Same shocker should be used on broadcasters with their stupid teasers like "Will we have tornadoes this afternoon? I'll tell you tonight at 10!", "Coming up next/Still to come, _____" (and it doesn't show until 20 minutes later. Oh there's so many things the shocker should remedy. And not really an invention but I'd like to hire a monkey to watch the yard when people walk their dogs to do their duty on my yard instead of theirs. Once they walk away from it, the monkey would go fling the feces at them. An extra banana if you hit them in the head and 5 extra bananas if you hit them in the ear.

Here are some you may like. STUFFED JALAPENO DIP 2 - 8 ounce packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1 - 4 ounce can chopped green chilis (do not drain) 1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat 1 cup panko bread crumbs 1 cup Parmesan cheese, divided 1/4 cup butter, melted In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10. PIZZA DIP (Foodgawker) 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes. SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

sounds wonderful! You could be the next Mrs Fields! I bet crushed walnuts or sunflower seeds would be good in those cookies. I wonder how many scrumptious recipes are the result of accidents. One Christmas, my mother, the worst cook in the universe, made brownies. They were heavenly. rich, dark, buttery chocolatey melt-in-your-mouth velvety. just heavenly. When my sister-in-law asked her for the secret, my mother said, "I just used the recipe on the back of the baking chocolate package.... but it said to use half the squares in the package, & when I was breaking the chocolate, it all fell apart, so I said 'D@mn@t!on!' & threw the whole mess in there." I've remembered that all these years, & whenever I get the impulse to bake, I always think, "double the chocolate!"

Refer to your contract and the wording in it. The detailed scope should speak to the standards/methods of installation. Homeowners reading along???? You can always request your'e tile installation meets ANSI, TCNA, NTCA etc. specifictaions. When hiring and screening a tile installer ask about these standards and get the scope of the project in detailed writing. Frank, If the installer never brought the tile material itself into question and explained the issue in advance (i.e cupped/bowed/pillowed tile or MFG specs for maximum stagger) nor did he or she speak to the substrate specs being an issue for the material id then say you have an argument. get them to replace all the tiles you can, but to be certain there are some very cheap budget 12x24 tiles out there that simply will not install lippage free regardless the installers skill. so many things need to be looked at and agreed upon in writing and IN ADVANCE. not that this is you Frank, but we live in an age where people want it done now, cheaply, and perfectly so they keep shopping .....many of these type people in their efforts to find the dream they overlook all these little details and then end up with a lesser version of what they shopped for. so many things need to be looked at and agreed upon in writing and IN ADVANCE.