My IWL12 plays 3 tunes, as does my DishDrawer. Correct way to access Demo Mode on GWL11 is press/hold Advance first, then press Power at the same time. Pressing Power turns the machine off but Demo Mode remains active when turned back on, and a cycle cannot be started. Exiting Demo Mode requires disconnecting the power cord for about 15 seconds.

p.s. stateside I think it was Hafele that had the plastic glide/guide that holds the two doors together while one slides a little past the other as they open. I decided to make my own glides. It's just a C shape holding (or clamping loosely) a flat bar. One part attached to one door, the other to the other door. Each piece of plastic is worth 1/10 a cent to a factory. The two parts don't have to fit tight or precisely; any rough fit or "tolerance" will do. It's not worth it to me to seek out a distributor and order it. Long ago I would have been willing to pay $20 or $30 for it. I'm different now. Long in the future I will turn the fridge 90 degrees and put a door on the side wall of the closet. Getting that door to pull open the fridge door is not going to be a psychological problem. It may take some time to adjust a couple sliding bars so that the two doors stay fairly close together when opening and closing, but it won't feel aggravating or worrisome to me. hth

Hardball, these are feral hogs....or at least were. I don't recommend a hog for a pet....maybe a pot belly pig. These get huge. Pig Sue weighed 510 lb. Pig Newton probably over 600 and there is one here that is probably close to 700 lb. They are very smart though and easy to train. Pig Sue was spayed. Another one, Pig Lee, is probably around 475 lb. She can be moody. She is very tame tho and trusts me with her babies... until I tried to pick one up and then she got mad at me. I never wanted to raise pigs. I was given P Sue when she was a baby. P Lee showed up when she was a baby....escapee from a hog hunter down the road but she was too wild to get spayed. By the time I got her tame, she was too big. But it wasn't a problem because there were no boars around. Two years later, Pig Newt showed up...also from the hog hunter and also a baby. They had used him to bait their dogs and he was totally wild. A year or so later, he bred Pig Lee and that is when my trouble began. I have sold about 50 pigs since then. They breed like rabbits. Two litters a year. Pig Newt is too big now to do the deed. I plan to keep him and Lee and their daughter, Pig Delores, but right now I have 9 I need to sell. Jody wants me to sell Delores and Lee but I won't. Delores is wild but she trusts me. I won't sell her. I have had a couple of pot bellies...both rescues. If I had my druthers, I wouldn't have any pigs....and for sure....never a monkey.

I make a lime pie where I melt semi sweet chocolate bits and line the baked pie shell with a layer of chocolate before I add the lime filling. That reminds me of a similar step used to make "Heart Tarts." They have a thin layer of chocolate, a cheesecake-like center,and strawberries on top. Philadelphians may know their source, the old Commissary. Tart Shells 1 1/2 cups flour 2 tablespoons sugar 6 tablespoons butter 2 tablespoons vegetable shortening 3 tablespoons cold water Cream Cheese Filling 8 ounces softened cream cheese 3 tablespoons sugar 1 tablespoon Grand Marnier* 1/2 teaspoon vanilla extract Assembly 3 ounces semisweet chocolate, chopped 2 pints of strawberries 1/3 cup sieved or seedless raspberry jam 1 Make the shells: In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball. Wrap the dough in plastic wrap and let rest at room temperature for 1/2 hour. 2 Preheat the oven to 350°. Bring the dough to a workable temperature and divide into 6 equal portions. On a floured surface, roll each portion of dough into a circle large enough to drape over the back of one of the (heart shaped) gelatin molds. Trim off any excess and prick the molded dough several times with a fork. Set the 6 molds dough-side-up on a baking sheet and bake for 15-20 minutes or until pale gold and crisp. Cool the shells completely while still on the molds. 3 Make the filling: In a mixer or food processor, combine all the ingredients until smooth. 4 Assemble tarts: Fill the tarts as close to serving time as possible. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among the 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries (depending on their size) stem-end-down. Yield 6 individual heart-shaped tarts