About half an hour. The question was about how to write the equation of a line, given two points that it passes through. It took me some time to look for the formula on the Internet, and to compute. I had fun. It was good brain exercise.

Probably about an hour on this one http://www.answerbag.com/q_view/626186 It was fun to figure out a way to ansewr the question!

Probably about 2 1/2 hours for this Q: For a Lady: If you're making dinner for me, what would you make? How would you make it? I would go to one of my favorite "neighborhood" butcher shops. I buy two THICK [about 1 1/2"] porterhouse steaks. Off to a favorite greengrocer and buy Idaho baking potatoes, fresh romaine, fresh local mushrooms, fresh asparagus and broccoli. The next stop would be the local seafood store. I'd pick-up some very large shrimp and some crabmeat. The final stop would be a local florist to get a couple bunches of fresh-cut flowers. I'd come home and start getting everything together. The menu ("recipes" and procedures follow): Shrimp cocktail with homemade cocktail sauce Baked, stuffed mushrooms with fresh crabmeat imperial Caesar Salad with homemade croutons Grilled Porterhouse steak with steamed fresh asparagus and broccoli Jack Tarr Potatoes (Baked, stuffed potatoes) Before picking you up, I'd light the charcoal grill, turn-on the oven AND put-on some of our favorite music - a tape I made from different artists. I'd pick you up. When you got in the car, I'd give the flowers. We would come right home. I made your favorite cocktail. Then light the candles. The steaks would be put on the grill. The potatoes and stuffed mushrooms put in the oven. Then I would fire-up the water for the eggs and veggies. I would serve the stuffed mushrooms. They would be GREAT Why not? I was with THE BEST company!! I would refresh our drinks and check the steaks. I would make the salad. It would "pass muster"! Serve the shrimp cocktails. Then serve the steaks! They would be perfect - I hope! Yours the way you prefer. Mine - extra rare - exactly the way I wanted! The veggies would be served separately. All-in-all everything would be absolutely perfect and divine! Dessert? Do we need it? Then we would have a couple after-dinner drinks. If you wanted to go home, that would be no problem. OR you could sleep in the bed. I'd sleep on the sofa or in the spare room. Here are the recipes and procedures for the dishes I made. If you need additional info about the dishes or the procedures, please post a comment. I'll do my best to respond as soon as I can and in that limited amount of space. Caesar Salad - without the anchovies. (Sorry, she didn't care for anchovies - and from what I understand, a lot of other folks share this dislike): 1 - 2 cloves of peeled garlic, 1 to 2 tablespoons grated parmesan cheese 1 oz. Extra Virgin olive oil Fresh lemon juice from 1/4 to 1/2 lemon Freshly ground black pepper Fresh-made French bread croutons (Recipe and procedure follow) 1 to 2 Eggs: Eggs left out to come to room temperature. Doing this makes the eggs easier to coddle. Croutons: For Caesar salad: Per person: 1/2 of a small torpedo, "sub" or "hoagie" roll or 2 to 3 slices of bread. You can use French bread or any hard, crusty bread - sliced in 1/2" thick slices. Arrange on a cookie sheet. Brush or dab-on melted butter or margarine Sprinkle with grated parmesan cheese Sprinkle with paprika Brown in a pre-heated 400 degree F. oven. After cooling, cut in cubes. How to coddle an egg: Use enough water to completely cover the egg(s). Boil a pan of water. Remove the pan from the fire and put the eggs in the hot water for about two minutes. Crack the eggs and put them in the bowl. Use a LARGE wooden salad bowl. Using a regular fork, start crushing the garlic in the bowl and spreading it around the sides and bottom. (IF we were having anchovies, they would be added and crushed into a paste with the garlic) In went the coddled eggs and the olive oil. I continued mixing the dressing until everything was well-mixed. Then the lemon juice and black pepper Then I added the parmesan cheese and the ice cold, washed and cleaned romaine and the croutons. Everything was gently tossed together. The salad was put on chilled plates and topped with a little more grated parmesan cheese. Jack Tarr Potatoes (Twice-baked and stuffed) potatoes - my version.) Wash the potatoes. Before baking, put the potato on the table or counter. It will automatically rest on the counter so the widest part is parallel to the table or counter. Using a butter knife and holding it by the blade, close to the tip, cut all the way around each raw, whole potato. Don't worry about making a perfect cut. VERY seldom will the point where you finish be the same as the point where you started. You do not want two separate halves of raw potato. Do not go all the way through the potato. You want the knife to slit and break the skin. Put the potatoes on a pan and bake in a pre-heated oven at 375 to 400 degrees F. until done. While the potatoes are baking get the following ready (Sorry folks, I don't measure - I "guesstimate".): Melt some butter or margarine - about 1 teaspoon per potato. Don't brown it. Very finely chop some onions. About 1 to 2 teaspoons per potato. You can use bacon bits, imitation bacon bits - about 1 teaspoon per potato. Or you can cook your own bacon slices, very crisp - about 1 to 2 slices per potato. When the potatoes are baked, remove them from the oven. BE CAREFUL! THEY ARE HOT! Using a clean towel or paper towels, separate the potato halves. Use a teaspoon or tablespoon to scoop-out the cooked potatoes from their skins. Save the skins. They will be the base for the stuffed potatoes. Break up the cooked potatoes. Make them as smooth as you can. You can use a potato ricer, a hand masher, a food processor or an electric mixer. Add the bacon bits, onions some bacon fat or melted butter or margarine. If you wish you could add a little chopped parsley - fresh or dried. Mix everything together very well. It's going to be on the wet side. Use instant mashed potatoes to make the potatoes come together. The consistency should be like peanut butter. Use your spoon or your hands to stuff the skins. You're going to have a lot more mix than shells. Make the potatoes high! When done, brush with melted butter and sprinkle with paprika. The potatoes get cooked at the same temperature and at the same time as the stuffed mushrooms. They take about 15 to 20 minutes. They're done when the potato mix is lightly browned. If you want a "crustier", more golden-brown potato, leave them in the oven for a longer period of time. Serve with butter, margarine or sour cream and chives. You could also add some extra bacon or onions. THE BEST crab imperial I ever made (and from time-to-time, I continue making)! I know it's on the expensive side, but I prefer using canned, fresh backfin or lump crabmeat. PLEASE don't use any other kind of fresh crabmeat. DON'T use "special". BELIEVE me: it's not worth the less-expensive cost or the additional aggravation. Personally, I never used "claw" crabmeat for crab imperial. You can experiment with any kind of crabmeat. You can use imitation crabmeat. When you use the imitation, you don't have to worry about any shells. You shouldn't have to worry about additional moisture. No one likes the pieces of shells found in canned, fresh crabmeat. Here's how to get rid of most of those shells: Method 1: open the crabmeat and spread it in a single layer on a cookie sheet or aluminum baking pan. Beginning at one end and using your fingertips, gently push down and pull the crabmeat toward you. Those hard pieces you feel are the shells. Pick them out and remove as much of the crabmeat as possible. Put those shells in a pile - away from the cleaned crabmeat. When you are finished going through the crabmeat, throw-out those pieces of shell. Put that cleaned crabmeat toward the cookie sheet's edge closest to you When you do it this way, you KNOW that crabmeat is shell-free - or as much of the shells were removed as you had the patience for. Method 2: This method is usually used for 2 or more cans of fresh crabmeat. When doing it this way, BE CAREFUL AND STAY AWAKE! Pre-heat the oven to 350 degrees F. Spread out the crabmeat as I described. Put the pan in the oven. Set the timer for 5 to 7 minutes. Any longer and the crabmeat will begin to very quickly dry out. Any less time and you'll probably have a problem seeing the dried-out, brilliant-white pieces of shell. When the timer goes off, remove the pan. Do you see those brilliant, white pieces? Those are the crab shells you have to remove. BE CAREFUL! The crabmeat and shells could be very hot! Separate the crabmeat from the shells as I described. You might have to repeat the process at least one or two more times. When all the crabmeat is cleaned, put it in a mixing bowl, cover it with clear plastic wrap and put it in the refrigerator. IF you discover there is A LOT of moisture in the crabmeat, you can squeeze-out some of that moisture. Squeeze it by the handful, using both hands. The excess water is allowed to go down the sink's drain. When you finish, run hot water to get that moisture moving toward your waste water pipes and sewer system. You could also squeeze a lemon wedge in the drain. Finely chop some onions and green pepper. About 1/4 onion and 1/4 green pepper per can of crabmeat. Sauté the onion and pepper until soft and translucent. Allow them to cool and put in the refrigerator. When you're ready to prepare the crab imperial: Combine the crabmeat, green pepper and onion. Add a little salt and white pepper. The ONLY reason I prefer using white pepper is I don't like seeing the specks of black pepper. If you wish you may add about 1/2 to 1 teaspoon of Worcestershire sauce and a couple dashes of hot sauce. If you wish, add some mustard. MAYBE 1/4 tsp. Personally, I prefer Coleman's mustard powder. I only use about 1/8 to 1/4 teaspoon. For each can of crabmeat, add about 1 tablespoons of mayonnaise. Thoroughly mix everything. You want the mixture to have sort-of peanut butter consistency. If the mixture still appears too dry, add a little more mayonnaise. When the mixture is at the desired consistency, cover it and return it to the refrigerator. You can use the mixture to stuff mushroom, stuff shrimp or even green pepper wedges/quarters. If you're using imitation crabmeat, all you have to do is chop it up to a medium dice and proceed with the green pepper, onion, etc. Preparing the mushrooms for stuffing: Many folks prefer cutting the stems and leaving the balance of the stem flush with the mushroom cap. I prefer snapping the stems from the mushroom's cap. You can use the stems for omelets or to put in your tomato sauce or any kind of soup. Remove the stems from the mushrooms and "stuff" that space with the imperial. Put the stuffed mushrooms in a 400 degree oven for about 10 minutes. The top should be golden brown. If the tops are not dark enough, leave them in for another 3 to 5 minutes. The Veggies: Fresh asparagus Many folks simply take off the rubber bands or wire twist; cut-off the bottom and put the spears into salted, boiling water. It's not the best way, but when you're in a hurry it usually works. If you like "mushy" asparagus (as in the can), the first method I mentioned might be your preference. I think "the King of Green Vegetables", requires a little more attention. Here's how to prepare fresh asparagus: Each spear is picked-up and held in both hands. One hand holds the spear at the base or the cut end; the other below the tip on the shaft. As though you were breaking a stick of kindling for a fire, bend each spear until it snaps. The breaking point is where the "woody" or tough part ends and the tender part begins. The not-so-tender and woody parts can be used for soup, as an addition to the compost pile or thrown away After all the spears are snapped, many times I use a vegetable peeler ("a potato peeler") to peel-off the outer cover of the spear's shaft. When done I stand them up on end, as arrows in a quiver or pretzel rods in a jar. It doesn't matter when they're all different heights. Using the same rubber band or wire twist, re-bundle the spears. Stand the bundled asparagus in the pot. Fill a pot with cold water. Make sure the water DOES NOT cover the tips. Remove the bundle. Add some salt to the water. When ready, bring the water to a boil. Stand the bundle on end and cook about 10 to 15 minutes. The asparagus should be "al dente" or be a little on the crunchy side and very green. Some folks like putting a little bit of baking soda in the boiling water. Although baking soda helps green vegetables retain their color, it makes the veggies very soft or "mushy". Fresh broccoli: There are two ways to prepare "The Queen of Green Vegetables": Many folks simply take off the rubber bands or wire twist; cut-off the very tough, woody bottom "trunk", then put the branches and fleurettes into salted, boiling water. It's not the best way, but when you're in a hurry it usually works. I prefer using just the tender fleurettes and the smaller, more tender limbs. Fill a pot with cold water. Add a little salt. When ready, bring the water to a boil. Put the broccoli in the water. When the water returns to a boil, reduce to a simmer and cook about 7 to 10 minutes. The broccoli should be "al dente" or be a little on the crunchy side and very green. Some folks like putting a little bit of baking soda in the boiling water. Although baking soda helps green vegetables retain their color, it makes the veggies very soft or "mushy". To prepare the shrimp: Today many shrimp are "farm-raised, easy-peel". This makes getting them ready A WHOLE LOT easier than the "old-fashioned" way. BUT it doesn't eliminate all the work. The shrimp must be thawed. You can do this in the refrigerator for a couple days. OR you can defrost them by running cold water over them or submerging them in cold water. When you use hot water, the shrimp begin to cook. If you're using the shrimp for shrimp cocktail or "peel-and-eat": Cook them in the shell. Put them in cold water with one or two lemon wedges, a little black pepper and bring the water to a boil. As soon as the water boils, the shrimp are done. If you like the shrimp a little firmer, cook them for an extra minute or two. When you cook them any longer, the shrimp tend to be tough and chewy. For shrimp scampi, stuffed shrimp, fried shrimp, etc.: You can peel the shrimp leaving the tails on or totally remove all the shell. When you remove all the shell, they are ready-to-eat. To leave the tails on: Using the thumb and forefinger, hold the shrimp between the fanned portion and the second joint or section of the body. Those little "circles" or lighter segments are the shrimp's natural shell dividers or segments. Using the thumb and a "twist" of the wrist, pull the shell away from the tail segment. This is the start of easily removing the rest of the shell. When you're finished you should have the shell on the segment closest to the tail, the shell on the tail and a shelled shrimp. To remove the entire shell: Don't hold that first shell segment. Simply peel the entire shrimp. To clean the shrimp: Every shrimp has a "vein" or the digestive tract. It has different colors: black, red, yellow, brown, green or clear. You should "split" the shrimp along the back, exposing that vein. Using the knife's back, scrape away that vein. Throw away the vein. You could use the knife's blade to remove the vein, but this requires practice and the risk of getting cut. Cocktail Sauce It's very easy to make: About a cup of Ketchup or chili sauce, about a tablespoon of prepared horseradish, a dash or two of Worcestershire and a couple dashes of hot sauce. Mix it well. Refrigerate. I thoroughly enjoyed this little promenade “down Memory Lane“! Thanks for asking your question. I enjoyed answering it. You did a great job - not only for your information, but for every other person interested in reading my answer. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks" Also known as "life's valuable lessons".