are you able to get to the corner of the browser window so that your cursor becomes double sided or 4 sided and then drag the edge of the window in to resize it? you should be able to do that from the bottom corners as well as the sides. Drag it out or in to where it fits your monitor and how you want it. Then shut down your browser completely with it in that size. It should keep the size on the next browser restart. There is also an add on for firefox browser if you happen to want to use it that allows you to resize with the push of a button. That add on is. Window Resizer 0.5.1 Here is a link that might be useful: firefox window resizer

The link below is US DOE Energy Star list of commercial coolers and freezers. It shows daily kwh usage, multiply by 365 x [your local $/kwh rate] for the estimated annual energy cost. I don't know what ambient temp and usage this rating assumes, but it's close enough for government work. The list is hard to read online, print it out and put on your reading glasses - or download to Excel. Just for fun, I looked up a pair of True 54'' wide two oor reach-in coolers, one with glass doors (T49G) and one with solid doors (T49), both with 44 cu ft capacity. The glass door model is rated at 6.3 kwh/day, the solid door is rated 3.5 kwh/day. At my local energy rate (appx $0.11/kwh) that's $253/yr and $141/yr. The Frigidaire Commercial cooler is also on the list. 32'' wide, 18 cu ft, and the solid door version is rated at 1.15 kw/day. You could put two side-by-side in 64'', get 36 cu ft, and pay $98/yr at my local rate. Seems like a pretty efficient unit, and relatively quiet too. Then I compared that to the cost of running two residential units. That Energy Star list is here and is also downloadable to Excel. http://www.energystar.gov/index.cfm?fuseaction=refrig.display_products_html I picked a Bosch (B36T71) bottom-freezer (I don't know if it has French doors). Two of these combined have 40 cu ft capacity and use 448 x 2 / 365 = 2.45 kwh/day. At $0.11/kwh, that's $99/yr. But, that unit is 36'' wide, so two will take up 72'' width versus the 54'' for the True. I don't know if these are the most energy-efficient units on the lists, I just picked some brands that I recognized. Hope that helps. Personally I'm planning for a space about 55'' wide to accomodate various possible refrigerators, since commercial units don't have standardized dimensions like residential units. I'll ignore the gap, hang a broom in it, or install a small filler. Oh, one other thing I've noticed about commercial units - they sometimes (often? usually?) have doors that can open fully without requiring additional width/clearance. I assume this is to allow multiple coolers/freezers to sit side-by-side. If you were planning to recess your refrigeration fully into the cabinetry (for a quasi-built-in look) that might be useful. Here is a link that might be useful: Energy Star Commercial Coolers/Freezers

Wow! That laundry room on page 19 I would love that! It is too bad they didn't mention the GE brand as it has a vented dryer and because if you look at its ratings on Home Depot and Lowes you'll find that it is very well rated and it's about the same price as the Electrolux both of which are much less then the Bosch, Asko, Miele group. (Can you tell I like my GE vented dryer (the vent is about 1 foot long)?) I cannot guess at the insides of the Miele dryer but to me the main issue with the new fire code is that you use ducting that is also fire resistant, no more plastic ducting. You still have to keep the entire run clear and if the run is too long you really should be looking at a condenser type dryer instead of a vented dryer. The advantage of having a vented dryer disappears where the vent run is long or where the vent ducting is located in a place you cannot clean it. Unfortunately, I do not think that most people bother to clean their dryer vent even once a year.

It's been a cold, rainy day and I've been going through recipes.... BROCCOLI, BACON AND CHEDDAR TOSS (9 g. carb. per 1/2-cup serving) 3 c. broccoli florets 2 oz. (1/2 c.) shredded Cheddar cheese 1/3 c. raisins 1/4 c. chopped red onion DRESSING: 1/2 c. mayonnaise 2 T. sugar [could substitute non-calorie sweetener] 2 t. lemon juice Add-in: 8 slices bacon, crispy cooked, crumbled In a large bowl, combine all salad ingredients. In small bowl, combine all dressing ingredients; mix well. Pour dressing ingredients; mix well. Pour dressing over salad; toss to combine. Just before serving, stir in bacon. Yield: Nine (1/2-cup) servings. ~~~~~~~~~~~~~~~~~~~~~~~~ ZUCCHINI CAPONATA (I usually make 1/2 a recipe, which is still a LOT!!! I use it for a vegetarian lunch. Sometimes I'll add a sliced mozzarella cheese stick.) 3 g. carbs per 1/4-cup 1/3 c. olive or vegetable oil (I use 1 T.) 1 c. chopped onions 1/2 c. sliced celery 1/4 c. chopped yellow bell pepper 1/4 c. chopped red bell pepper 3 c. cubed zucchini 2 c. seeded, chopped tomatoes 2 T. chopped fresh basil OR 2 t. dried basil leaves 1 t. salt 1/4 t. pepper 2 T. lemon juice 1/2 c. small pitted ripe olives 2 T. capers, drained (I've never used them) Heat oil in heavy 2-quart saucepan over medium-high heat. Add onions, celery and peppers. Cook and stir 5-10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium; cook 15-20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8-12 hours or overnight. Serve with pita bread wedges. Yield: 4-cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~ LEMON-PEPPER VEGETABLES (If you want a whole meal add any kind of stir-fried meat.) Makes 6-servings - 5 g. carbohydrate per serving 1 c. 1/4-inch slices yellow squash (about 1-medium) (I also use frozen zucchini/squash in this recipe) 1 small red bell pepper; cut into 1/4-inch strips 1/3 c. diagonal slices celery (about one stalk) 1/3 c. 1-inch pieces green onions with tops (about 3) 1 t. vegetable oil 1 T. lemon juice 1/4 t. lemon pepper seasoning 4 oz. Chinese pea pods Cook squash, bell pepper, celery and onions in oil in 10-inch nonstick skillet over med-high heat about 2-minutes, stirring frequently, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about 1 minute stirring frequently, until pea pods are hot. 6-servings ~~~~~~~~~~~~~~~~~~~~~~~~~ GLUTEN-FREE (ALSO LOW-CARB) ZUCCHINI FRITTERS Yield: 4-servings, 4-grams carbs per serving 2 med. zucchini 2 green onions 1/4 c. almond flour 1/4 c. parmesan cheese, freshly grated 2 eggs salt and pepper 2 T. coconut oil (for frying) Grate zucchini and parmesan into a bowl. Add eggs, green onions, almond flour and season with salt. Heat oil in skillet over medium heat waiting for pan to get hot. Spoon mixture into pan and fry until golden brown, approximately 2-3 minutes per side. Serve with applesauce and/or sour cream. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ STEAMED VEGETABLES WITH HERB SAUCE Yield: 6 servings; 11-grams carbohydrates 3 c. cauliflowerets (about 1#) 2 med. zucchini, cut crosswise into 1-inch slices 1 med red, green or yellow bell pepper; cut into 1/4-inch strips 1 lemon half Prepare Herb Sauce. Place steamer basket in 1/2 inch water (water should NOT touch bottom of basket). Place cauliflowerets, zucchini and bell pepper in basket. Cover tightly and heat to boiling; reduce heat. Steam about 6 minutes or until vegetables are crisp-tender. Arrange vegetables on plate. Squeeze lemon over vegetables. Serve with Herb Sauce. HERB SAUCE 3/4 c. plain nonfat yogurt 1 t. honey (or non-calorie sweetener of choice) 3/4 t. chopped fresh or 1/4 t. dried basil leaves 3/4 t. chopped fresh or 1/4 t. dried tarragon leaves 1/4 t. salt 1 clove garlic, crushed Dash of dried dill weed Mix all ingredients. Cover and refrigerate at least 2-hours but no longer than 24-hours. ~~~~~~~~~~~~~~~~ ZUCCHINI NACHOS 1 med. zucchini (7-8-inches long), sliced 1/8 t. onion powder 1/8 t. dried basil leaves, crushed 2 oz. (1/2-cup) shredded mozzarella cheese 1/4 c. coarsely chopped pepperoni 1-2 t. grated Parmesan Cheese Microwave Directions: On medium microwave-safe plate, arrange zucchini slices. Sprinkle with onion powder and basil. Top with mozzarella cheese, pepperoni and Parmesan cheese. Microwave on HIGH for 1-2 minutes or until cheese is melted. Yield: 1 serving; 7-grams carbohydrate