lindag

Thanks for the suggestions! I look for something that can import from LC, I think I saw one or two that indicated that. I'd also like one that I could use from my tablet, something that was impossible with LC.

Thanks to everyone for the valuable advice, I'll let you know if I have success when I try to reinstall on my other computer (hopefully later today). Update: I found my LC program in my C drive under 'Radium Technology'. I removed the program. Then I downloaded the trial version of LC15 and re-entered my license keys. Then restore my latest backup. Voila! Everything is now back to normal and it wasn't the huge disaster I thought it was. Now I'm just thinking I need to find a replacement software for LC since it doesn't seem to be supported any longer. I'd appreciate any suggestions for that replacement would be appreciated. Thanks for you help!

IndyRob, I do have Windows 10 and I also have a couple of backups on an SD card. Many, many people are still successfully running this software, I don't know what there is in common with those of us who cannot run it now. I've tried using a System Restore on my pc and changing back to a point in time prior to when I started having the problem, but that didn't work. Your suggestion to move the software to another pc sounds feasible; I do have a Win7 PC I use as a backup to my other PC.

There have been many requests made to Lee Grainger (owner/creator) over the past many months without any response at all. Amazon had been selling the software but now it shows as 'no longer available'. I have a bad feeling about all this. Seems like Grainger has taken a powder for some reason or other and the subscribers have been left to hanging out to dry.

AlaMoi, thanks for your help, I will give it a try!

What's happened to it? My LC 2015 has stopped working (along with that of many others). Checking with Radium Technology forum, this has happened to others and the creator (Lee Grainger) seems to have gone missing. Anyone know what's going on? If I can't get my LC back and running I'll have lost all of the many thousands of recipes I've store there since LC began many years ago. What the heck am I gonna do?

I'm in.

Iceberg lettuce seems to have fallen out of favor but I still find I want it for certain things like my shrimp louie as well as sandwiches. For a long time I used mainly romaine (mostly because it keeps to much better than iceberg). Now I switch back and forth. What's your preference?

Wasn't sure where exactly to post this but the 'sous vide corned beef' didn't fit. I went with a friend last evening to the nearby Catholic Church that holds a fund-raiser corned beef dinner every year. This was my first time there, however. Well their corned beef was the best I'd ever had! Couldn't believe how the flavor was transformed. What they do is slow cook the meat til tender, then they glaze it with a mix of brown sugar and yellow mustard, wrap it in foil and then bake for about 45 mins. in a slow oven. Lord have mercy, you wouldn't believe how amazing this tasted. I can't wait to cook my own now this weekend! You must try this. They made up almost 200 pounds of this (point cut) and sold out.

I really love CK, after listening to his PBS radio podcasts for a long time I'm convinced the guy is really a genius. And, I find him quite endearing. I know some disagree, however. And, I like all his on-air people as well. I will very much miss Chris.

I have a Keurig that we purchased a very long time ago. I like it a lot for ice tea cups and for Starbucks or Tully's dark roast. I put away my expensive Technivorm Mochamaster which makes excellent coffee simply because the Keurig will do the job in about a minute and the taste is close enough to what I like. It also produces a very, very hot cup of coffee. Its footprint is smaller than my Technivorm so it gives up a bit more counter space. No muss, no fuss; if it broke I'd buy another in an instant.

CI's no-knead is a favorite of mine, I like the flavor that the little bit of beer adds. I make this bread regularly and of all the breads that I make, and there are lots, this one has the best all around flavor and it toasts up beautifully. Just lovely with soups and stews and salads.

I usually bake my own choc chip cookies even though it's mostly from a mix (my favorite is KAF's) but I recently had a taste for them and didn't have any mix on hand and didn't feel like making them up from scratch so I bought some from my grocer's in-store bakery. I was quite disappointed because they had a taste of something I couldn't put my finger on. A friend, who is an accomplished cook, told me what I was tasting was most likely the shortening they used. Anyway, last week another friend brought some store bought cookies to a meeting and said she got them from Albertson's. Well, these cookies didn't have that odd flavor.

It would seem that unbleached flour is pretty much a thing of the past now, I never see it in stores any longer.

I also always cooks my beets in a PC. It takes a bit of guesswork to determine the timing based on age and size but I l-o-v-e beets and have gotten pretty good at getting the timing right.

Yet another unitasker!

Thanks for the info, I'll err on the side of safety and follow your advice.

We put white Caesarstone counters in a smaller, well-used kitchen several years ago. Never had a problem with seams showing or with any kind of stains. My kitchen now has granite in a medium-dark tone. I miss my pretty, bright Caesarstone. The only advantage I have now is that I can slap down a screaming hot pan without any worries. If I were re-doing my kitchen, I'd go with Caesarstone.

Many similar reports about issues with KA bowls such as these that started years ago convinced me to buy Cuisinart. I've had no problems and I've been using mine for at least 10 years now.

I did make this recipe last evening. I just couldn't wait to enjoy those flavors again! As I described, I roughly halved the recipe and used less kale than the two bunches (about three quarters of a bunch, I think). It made just about the right amount for me (I didn't need enough to serve twelve). The soup was just great. Oh, I did use the spicy Italian sausage rather than the sweet or plain type. I will definitely make this again and again.

I think it might work for a small home business but it's too much for personal use IMO. you'd have to have a space to store it when not in use and I imagine it takes a good long time to preheat it. Also, you're limited to small loaves.

Yesterday I had a terrific soup at a local restaurant. I'd never had Sausage Potato Soup before and was amazed at how such simple ingredients could be so amazingly flavorful. (The soup I had did not have the kale added.) Here's a similar recipe I'm going to try although I'll scale it down by half and use less kale: Sausage, Potato, and Kale Soup 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces 12 whole Red Potatoes, Sliced Thin 1 whole Onion, Chopped 1-1/2 lb Italian Sausage 1/2 tsp Red Pepper Flakes (more To Taste) 2 cups Low Sodium Chicken Broth 2 cups Whole Milk 4 cups Half-and-half Splash Of Heavy Cream Fresh Or Dried Oregano Black Pepper To Taste Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve. Servings: 12

When I first got my Pan de Mie I let my dough rise a bit too long and the lid did pop off in the oven. I got a small pair of pliers and crimped the lid a little to get a tighter fit it was a trifle loose fitting).

Anna, in case you didn't know, you can get nigella from Penzeys. I like to use them in my naan. BTW, your bread is just beautiful!