wanda

I have just started my own business. I have no employees (one contracted worker, but no employees) but I want to have a bank account for my business. The main two reasons are to keep records separate from my personal life and to cash cheques written out to my business name. I do not anticipate using the bank account a whole lot, except to cash cheques, maintain a credit card, and pay my contracted worker.

Do I need to sign up for a business account (which I'm told has higher fees) or will a personal account be sufficient/allowed?

(I am in Ontario and will be banking in the Niagara region.)

My recipe calls for evaporated milk and I have coconut milk, whipping cream and 1% milk. If I use the coconut milk will it be too coconutty? Should I just use 1%? Or would some combo of the three milks be best? The recipe includes:

2/3 c sugar

2/3 c evaporated milk

2 egg yolks

1/3 c oil

1/2 tsp vanilla

1 1/3 c coconut

2/3 c pecans

Any help is appreciated!

A close friend's husband passed away very suddenly two days ago. The doctors determined that he had some kind of rapid-growing intestinal infection that leeched into his blood and caused a heart attack which led to his death. His grieving widow realized that there is bear meat in her freezer which he ate about a week before his death and is concerned that this may have caused the infection. Is there any way to know what food it was that started all this? If it was the bear meat will it show up in others as well? He was an otherwise healthy man, without a compromised immune system.

I have six egg whites in my fridge and a Sheriff lemon pie filling mix. I'm wondering if, instead of using two egg yolks in the filling I could use two egg whites instead. Would there be a noticeable difference in the taste or texture of the filling?

I've had my PC for over four years now and it takes a few minutes from the time I turn it on to the time that I can view my first web page (using Firefox.) And if I ask it to load Outlook and Firefox at the same time, well, I'm good for 5-6 minute wait.

Is my PC taking so long because it's old or because it's a PC? I don't want to believe everything I see/read, and I have no experience with Macs, so I don't know if my problems stem from it being an older computer or from it being a PC. What would a four year old Mac do? Do they bog down with time as well?

I have 24 GB left of 74.1 GB on a P4, 2.80 GHz, 512 MB RAM

Can I clean it up to make it faster or do I need a new one eventually? I really don't want to spend more than $700 or $800 on my next computer, but I'd be willing to spend more if it lasts more than 5 years. Any suggestions?

I wrote down a few of them...

http://gameolosophy.com/games/top-sites-for-free-f...

but I'm wondering if there are other, better sites, that I've missed. It's good to find all your options before draft time!

We just celebrated our tenth anniversary and we ate at home with the in-laws. Okay we're going to Italy in October to celebrate, but should we have done something else for our actual anniversary?

http://www.authspot.com/Biographies/My-Happily-Eve...

I was trying to come up with a list. I got a top ten list but I'm interested in other people's ideas.

http://purpleslinky.com/trivia/how-to-tell-if-you-...

I'm looking for them and they're not in any of the stores I've been in. I live in Ontario and have looked in Food Basics, No Frills, and Zehrs. Does anybody know of any stores that currently carry the cookie (NOT the snack cake)?

My sister will be flying in there and she wants to know what restaurants she can expect to be there. Thanks.

I have looked at Bulk barn and local chain grocery stores but cannot find hazelnut extract anywhere. I know I can buy it online but would rather not if I can find it in a store locally. Has anyone been able to buy it locally? If so, where have you seen it?

I'm going to be making cookies to give out at our graduation ceremony but they're going to be wrapped in a plastic bag so I want to find an icing that will harden enough that it won't crack against the bag. But it needs to be soft enough that I can "pour" it onto the cookie. I guess I'm almost looking for a colour flow type icing.

Not spaghetti, tacos or anything with creamy soup. Looking for new ideas!

Soometimes when i cook mashed potatoes, they end up sticky, like glue. Other times, they are beautifully fluffy. It doesnt' seem to have anything to do with my method since I always do the same method (warm drained potatoes over stove to get extra water out, salt, then mash, then add butter, then mash, then add milk.) Is it that I sometimes don't get to them right away and they're too cold when I mash them? Or do I add too much milk sometimes? I never measure, so that is always a variable. What makes my potatoes sticky and gluey??

I've got a bunch of leftover turkey and need to make a dish for a potluck dinner tomorrow night. I'm thinking of a casserole with egg noodles and corn and cream of chicken soup, but I'd like to hear other ideas first.

I was recently told that one of my stoneware dishes from The Pampered Chef looks mouldy, and that it happened because it wasn't dried before it was put away. Does anyone know how to get rid of the mould? Can I bake it off by putting it in the oven for an hour or so?

Was polygamy wrong in the Old Testament? I know it says later on that they are to marry just one woman, but was there a law established in Abraham's time that said he could only have one wife?

They sang it on American Idol tonight. Is there any reason why Mormons would not like that song? I'm a Christian and don't know the specifics of the Mormon belief system. Any help is appreciated.