Need Help From Microsoft Windows Expert

I am changing some registry keys on my new Lenovo Thinkstation with Windows 8 that control font sizes and some other visual features of the user interface, and then rebooting. When I did this on my Lenovo Thinkpad with Windows 8, the registry entries “took”, and the UI was customized to my liking. On this new Thinkstation, after the reboot, the registry entries are all reverting their previous state, and the UI doesn’t change.

Any thoughts about how to get these registry changes to stick? There is obviously something in the system that is causing them to revert, and I want to turn it off.

Conchiglie With Meatballs

INGREDIENTS
FOR THE MEATBALLS
one pound 90% lean ground beef
one cup chopped onion
four cloves diced garlic
1/4 cup whole milk
six tablespoons corn meal
one large egg
salt and pepper
dried oregano
1/3 cup grated parmigiano reggiano

FOR THE PASTA AND SAUCE
half pound dried conchiglie pasta
one large box or can diced tomatoes
half cup diced onions
salt and pepper
red pepper flakes
dried oregano
dried thyme
olive oil
half cup dry white wine

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Put all the meatball ingredients in a bowl and mix it all up thoroughly.

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Form into 1.5 inch balls and arrange on parchment on top of a cookie sheet. Bake the motherfuckers for 20-25 minutes at 400 degrees.

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Sautee the onions with oregano, thyme, black pepper, and red pepper flakes until nice and soft, but not caramelized.

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Deglaze with the white wine.

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Reduce off almost all the liquid.

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Add the tomatoes and simmer on medium while waiting for the meatballs to bake.

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Motherfuckers are done.

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Sauce is done.

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Put the al dente conchiglie in the bowl, layer the meatballs on top, ladle on the sauce, and grate some reggiano.

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YUMMY! BTW, PhysioWife made the meatballs and I made the sauce.

Ponderable

Why is it that white-asse middle-aged businessdouches shout louder into their fucken cell phones on the train than anybody else, but it is young black and latino Americans who are “noisy”?

Rigatoni With Veal Ragu

INGREDIENTS
3/4 pound of ground veal
1/4 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
fresh ground nutmeg
fresh ground black pepper
salt
one cup whole milk
half cup dry white wine
one large can/box crushed san marzanos
parmigiano reggiano

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Sautee the vegetables with pepper and nutmeg until they are very soft and broken down.

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Sautee the veal until it is cooked through, breaking it up as finely as possible with your wooden spoon. Then add the milk and reduce.

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Milk is reduced away.

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Deglaze with the wine and reduce.

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Wine is reduced away.

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Add the tomatoes and some salt, cover, and simmer on low for at least three hours, stirring occasionally so it doesn’t burn on the bottom.

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Sauce is done.

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Add some pasta liquid to the sauce, throw in the drained pasta, and finish for a minute or two. Plate and grate!!

Ginger Chicken

INGREDIENTS
one and a half pound chicken
1 tbsp corenwijn (or sherry or rye or some rich flavored fucken booze)
1 tbsp corn starch
fresh ground black pepper
salt
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp corenwijn
2 tsp cornstarch
3 tbsp chicken stock
one can sliced water chestnuts
one can sliced bamboo shoots
one can sliced baby corn
one bell pepper, sliced
some sliced scallions
a fuckeloade each diced ginger and garlic
light olive oil
dried Thai bird eye chiles
half pound flat rice noodles

Before beginning cooking: Whisk 1 tbsp corenwijn, 1 tbsp cornstarch, salt, and black pepper together, and then marinate the chicken (diced) in it for at least 30 minutes. Whisk together 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp corenwijn, 2 tsp cornstarch, and three tbsp chicken stock and set aside. This is the finishing sauce.

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Sautee the garlic and ginger with crushed dried Thai bird eye chiles.

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Add the chicken to the pan and sautee until it is no longer pink on the outside.

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Add all the vegetables except for the scallions, and continue to sautee until the peppers have lost their solid crunch.

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Add the finishing sauce and cook until it thickens. Add some additional soy sauce if it needs more salt.

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Boiled rice noodles.

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Serve the chicken on top of the noodles.

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YUMMY!!!!!

Pasta With Mushroom, Tomato, And Chile Oil Sauce

INGREDIENTS
half pound pasta
half a medium white onion, diced
10 ounces sliced mushrooms
half cup white wine
chopped sage
olive oil
salt black pepper
chili oil
reggiano parmigiano
large can/box of crushed san marzanos

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Sautee the onions with black pepper, some sage, and some chili oil.

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This is the chili oil we use. It also has anchovy paste flavoring it, and is really tasty.

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Onions are done sauteeing.

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Throw in the mushrooms.

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This is the pasta. No idea what this shape is called.

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Mushrooms are just about done.

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Deglaze with the wine.

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Reduce until the liquid is mostly gone.

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Dump in the tomatoes.

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Imported Italian burrata!

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Ate the burrata while the sauce cooked!

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This is the left-over liquid the burrata comes in. I decided to use it with some pasta water to finish the sauce. That was a very good idea!

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Sauce is done.

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Add some pasta water and the burrata liquid, and turn up the heat.

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Throw in the pasta, and finish for a minute or two with gentle stirring.

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YUMMY!