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

The brick provides a strong vertical accent ... maybe too strong for your wife's tastes. Right now, with no furniture or rugs or other visual weight on the bottom of the room, it looks HUGE. But that's because the room is bare. 1 - Clean it thoroughly 2 - Paint the surround 3 - Add some weight to the bottom of the wall ... Turn that sink thing 90-degrees Build it into a whole-wall bookcase and/or storage unit that takes up the spaces on either side of the fireplace. You have a natural division ... the red line along the bottom of the upper windows lines up with the landing for the staircase. (upper arrow) Below it is "room" and above it is "space" ... With some weight and width at the bottom the fireplace will be less overwhelming.

I think that the first one (black, white, red) is "contemporary" and they were going for a certain amount of post modernism, and keeping a restricted palette. It's hard to say what it looked like with furniture but I would say the furniture was also black white and red and maybe other primary color. I think it's kind of a Patrick Nagel Poster come to life. The second one, on the surface, sounds the same, but is really a lot different. I would call it a sort of "High Glamour Contemporary" more in a "disco" inspired kind of way. It's not postmodern although some of the elements have roots in post-modernism. I have an idea of what sort of person wants something like this. I had a friend who had a client who came home from the nail salon one day and wiggled her heavily tipped and manicured talons at him and said "I want my Dining Room to look like this". Personally I could deal with the first house on some level, because it's a relative "blank" except for the Memphis-y wallpaper and the bathrooms. I would be extremely uncomfortable in the house in this post. I do think the kitchen in this house is more successful than the one in the first house, which just looks sort of tired and non-committal with the grey instead of black.

I had a kenmore white smooth top range for 3 years. It was wonderful. So easy to clean. I used all kinds of pans on it including cast iron. Never a single scratch or issue. When I moved out it looked as perfect as the day I moved in. I honestly didn't understand why people hated smooth top stoves. We bought a house that came with a coil stove. I've never hated anything more in my life, so difficult to clean. So I finally upgraded to a smooth top range. I could only find black tops. Even the white ranges have black tops. I can see why everyone hates them now. Used it once. ONCE. Already bubbles that I guess I'm going to have to use a razor to get out. I never dreamed of using a razor on my white one. And I could use a rough sponge. Not this one. Everything I do I'm going to be afraid of ruining it. Ugh. Next time I'm definitely spending a little more money and converting to a gas range. I would think modern technology would have this issue fixed.