Hey Guys : Thanks for all the welcome backs. I pop in once in a while to help someone. Shaun , I'll try to find the Photo's . I had problems with my Computer. Many times before, I've said everyone makes a big deal about, " who's Pizza Dough is better." Basically they are all about the same, except for minor variations. You can't please everyone. Some like thin Crust and some like The thicker Crust like the Sicilian Pizza. I enjoy any kind as long as it is Crispy and Tender, not like a piece of rubber that wants to fight you. Of course it has to taste good too. Lou Here is the Pizza Dough Recipe : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. You will have to adjust the size of the ball to the thickness you like. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

As a follow up to my question, came home the other night, turned it out and it came on with a great picture. Well, at least it worked for that night.... now, can't get it to do anything except sound....no picture what so ever. When you cut it off, it does have a spot of light in the middle (little flash) and that's it.

because fan runs in fan on(according to him) . ran just fine in a/c according to him the only common thing that doesn't run is low speed fan for heat. low speed fan is turned on by different relay on control board than high speed fan (which works according to poster). can't be cap because cap doesn't work sometimes and not others. can be low on capacitance and overheating motor but it still would not run ok some of the time as stated. best i could do with info given.

I am going to get flamed considering how the responses have gone but.... Architecturally, it is really hard to make one type of building into another. Your roofline is such that it maybe hard to push into the Craftsman detail and feel. You, however, can still use traditional molding with for example "shaker" style interior trim which will complement the exterior. If you are drawn to French doors because of the mullions, they will look absolutely rediculous in a house where no other windows have mullions, IMHO.... Which means that you will have to update all windows with mullions. You see how one thing leads to another. Even so, you already have slider type for your bedroom windows and they can look awful with mullions. If you get French doors with one large glass in the center, then the look is minimally different from the sliders. You are only chosing to have the option of opening both doors. There is not enough space to have the French doors open into your room. So the windows will have to open out. Is there enough space outdoors to accomodate that? Look at the roofline. That is one thing you cannot do much about. Craftsman houses often had hipped roofs or gabled roofs with BIG eaves with decorative rafters. This makes the building substantial and anchorded down to the ground. These are the details that give the building their "feel" or certain look. Unfortunately, it is the small eaves on your house that you will have a hard time working with. Because of the small eaves, the house has more "colonial/fedealist" feel, if you were to pick a traditional architecture. I have seen 60s nondecript ranch houses with relatively low pitched roofs with large eaves which have been given craftsman detail with a degree of sucess. They often change out all of the windows, resided using cedar shakes on the upper part of the building in addition to lower level lap siding, and entire house trim etc. These houses have had "major" over haul that cost BIG bucks and they look it. Not just a few things here and there. All in all, from the exterior, the small vertical windows are such that they will be very difficult to transition the house into more traditional look from the exterior. One thing you may consider is to change those windows out with wider double hung windows. (Again, expensive..) I suggest you really play with the decorative pieces on the house by drawing or using architectural software and see how they look before spending money. I agree with your realtor that you will have easier time making a "stunning" modern house versus a "stunning" craftsman with the same amount of money spent. For the interior, you can trim with more "substantial" apearing/larger baseboard, window casings and moulding, which will result in a mixed contemporary/traditional feel. Shaker style goes well as a transitional architectural element. Often, people find the lack of trimwork in contemporary houses hard to live with. You can put more detailed trim that has a contemrary feel and not make it necessarly craftsman..... For example, firsthouse mp with the sliders, has very contemporary feel to his room but he uses shaker/craftsman molding style. Notice the matching mullions on his windows and sliders. Try to imagine his large kitchen window as a vertical slider, rather than two side by side double hung. It would not look good in that room.