Hi dudsiam, I followed mikie's suggestions. In that same frame of notifications tab I see "icons" and under that "system icons". In the "icons" area I have "customize" to the right of "hide inactive icons". If you click this customize option, you should be able to individually choose which icons you would like to "hide" or "show". Thanks for posting this question. I have been wondering how to make my ISP icon show upon start, instead of waiting for it to happen on it's own. Hope this helps you some!!! Sure helped me! Donna

Westsider--Yes, I found a Pratt and Larson tile. I was supposed to get a couple of samples in the correct size and color last week, but they messed up my order again. I'll post pics when it gets here, unless they have another "miscommunication" at the showroom. The party was a success!! I'm not sure what happened with the people who made comments over the last months about arugula being a nasty weed and that capers were sickening, but everyone ate, and ate, and ate, and enjoyed the food! The woman who couldn't believe she ate capers stopped in her tracks when I told her that she also ate anchovies in that tapenade so loved so much. I received lots of praise during and after the party. Thank you all for your help. Most importantly, everyone, including me, had a great time. The group was smaller than expected as none of the husbands came, and a couple of families had the flu strike them at school that day. I think it all worked out for the best as we women just gathered in the kitchen to laugh, listen to Christmas music, talk, and eat apps while I finished plating and garnishing the main course. It was just how I hoped it would be. I ended up spending more time the night before on my son's project and having another commitment at my son's school that day, so I had to adjust the menu a bit to accommodate less cooking time. For apps I did a sour cream, herb, and cucumber dip with fresh veggies and blanched haricot verts and asparagus as suggested. I also did tapenade with crostini and Kathy Casey's sexy baked olives and feta. For the main course I did the cold beef fillet with sherry wine vinaigrette served on arugula with shaved red onions, haricot verts with walnuts and lemon vinaigrette, scalloped blue cheese potatoes, and the citrus salad with mint sugar. For dessert, I made the eggnog tiramisu trifle, cream cheese swirl brownies, and leftover lemon ginger cookies. We drank lots of prosecco, wine, and the hot buttered rum I made for the first time. The kids drank the spiced apple cider. I also had a beverage dispenser filled with water, lemons, and cucumber a friend termed "spa water." Sounds so snobby to me. ;) For compumom, here are the three recipes for which you asked. Eggnog Tiramisu Trifle http://www.epicurious.com/recipes/food/views/Tiramisu-Eggnog-Trifle-108981 Tapenade In a food processor, pulse 1 garlic clove and 1 t fresh thyme leaves until minced. Add 1 1/4 c pitted kalamatas, 4 drained anchovy fillets, 2 T capers, 2 t lemon juice, and about 4-5 T EVOO and process until coarsely pureed. It's best fresh, but can keep a couple of days in the fridge. Cold Fillet of Beef with Sherry Wine Vinaigrette

The people that frequent GW Kitchens forum are researchers who look far and wide for the perfect faucet, sink, range etc. The internet has made this possible. If you are not internet savvy (or just don't like searching endlessly), do not have a big box store or design center nearby, or don't have access to tons of design magazines--You Wouldnt know what options are available. When my parents designed their kitchen 40+ years ago, they drove 2 hours each way to get something that was not the ONLY option available in our small town: two major builders whose interior fixtures and finishes were all identical in every house they built (and every house was "custom"). Anything that has been replaced since has been on the advice of a local plumber (whatever kitchen faucet he had on the truck--and its a cheap horrible faucet), and whatever fridge fit in the slot that the local appliance store had...coupled with the fact that my mother in particular seems to think a faucet you spent 50 bucks on in 1969 should cost $50 now, not $500. So they were told what was available and they took the advice. For them it WAS what was available. I recently did a kitchen for a client who moved, but I had done some interior design work for her when she lived in her old place. When I saw the kitchen...I said Wow! this kitchen has held up well!. She said "Huh?" and I said "For a kitchen that was put in in 1980 or so it looks great!" She said: "But I put in new cabinets and countertops and floor in 1997!" She hired a kitchen fabricator from her church bulletin who came and measured and semi-custom fabricated her cabinets and countertops: He gave her an option of two door styles, two wood species and one finish(natural). Same with hardware, same with laminate...she didnt even really know what Corian was. So, she got the same kitchen more or less that anybody who hired him got. And he happened to be in a time warp. He is probably still installing the same kitchen. When we did her new kitchen in 2006-7 she was shocked, (and overwhelmed) by all the options. People who are not design junkies really have very little idea of whats out there. (And before the internet had no real way of finding it either, unless they had a good designer or builder)

I had almost that same menu for Thanksgiving dinner, and I served squash soup as a starter. Also roasted asparagus as another side, which is festive for a dinner party. Go to the dollar store and get some cheap glass mugs, they will look fancy when filled with soup. I have a set that I use for both hot drinks and soups. A great dessert would be warm vanilla pudding topped with warm dried fruit compote. I had that at a friends house in Great Britain one miserable winter day, and have been a fan of that comfort food ever since. I just mix whatever dried fruit that looks good that I can get, with some orange juice, a cinnamon stick, a slice of ginger, a touch of maple syrup, whatever floats your boat. Edited to add this link as an example of a cheap glass mug, from Dollar Tree, Clear glass mugs There are many different styles out there. Edited to add that if you are not used to the immersion blender and use it on very hot soup, it can splatter and burn you, but once you get the hang of it, it works great. However, I think the plastic ones will wear out faster if you use them a lot on very hot foods. At least that has been my experience. I usually let my soup cool before blending, if I can.