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I had figured that would be the case, this example is wonderful – while I seem to be good at coming up with things to do with databases, I am not always so clever at making them do it.

At the moment, Hans, you’re my hero, and should you ever make it to Minnesota, I definitely owe you a drink or dinner or something.

Also, is the EndDate inclusive?

Excellent!

So, I could then use calculated fields in the query to do the count for each day, by calling the module in the query for each day of the week, correct?

If this is the case, then would it be best to somehow define the number for each day of the week at the field level, or would I want to create seven modules, one for each day of the week, and the day hardcoded into the mdule?
And if the former, how would I do the definition?

Well, I thought that looked easy, but now I have a couple of questions:
I have two forms that I would really like to do this in.

The more straight-forward of the two is the one I mentioned earlier. I want it to copy the fields NIE and FormRequestor.
I played with the form in the database that you sent me, and I was able to make it select only one field, but I can’t seem to make my own forms do that. I tried to look thoroughly through the properties sheets to see if there was something I missed, but I’m not spotting it.

I also noticed that there’s an event in on Current for the form itself, does this have specific code that I would have to adjust, or could I just copy it to my own form?

I think the best option for this particular item would be to set up a form so that it copies all or some values automatically when a new record is created. Particularly since I can think of a a few other places where it would be really really useful.

Well, I came up with a solution to the problem that works reasonably well. The biggest problem I had was the consistency, as almond bark is not as thick as chocolate. So I cut back some on the butter, and since the almond bark I was using doesn’t come in 16 oz packages, I just used the 20oz for my testing. Also, I am very* fond of vanilla, so that’s why the increase in the amount of vanilla used.

Here’s the recipe:

3/4 lb butter
20 oz. Almond bark (I found some that contained no cocoa butter, so you might want to watch for that if it’s an issue.)
1 cup half and half
1 1/2 tablespoons vanilla extract (or flavoring of choice)
eight eggs

Melt butter and almond bark over low heat.
blend in half and half and vanilla.
In a bowl, beat eight eggs until slightly foamy.
combine butter/bark mixture with eggs until well blended.
Pour into 9″ springform pan
bake at 350 F for 30-35 minutes. The center should still be mostly liquid.
cool on a rack to room temperature, then refrigerate for at least 6 hours.

This stuff is very sweet, but not as rich as its chocolate counterpart. I would recommend serving with a tart or tangy sauce. I used an unsweetened raspberry sauce that went marvelously.

On an interesting note, the convention that I’m doing this for is next weekend, and we decided to make the seven deadly sins (as the chocolate version is called sin). To make each batch unique, we chose different flavored alcohol to replace the vanilla (at about 2 tablespoons to the batch). Here are the flavors we are using:
Pride: Vanilla with no chocolate (as noted above)
Lust: Chocolate with Godiva Liqueur
Greed: Chocolate with Goldschlager (the gold leaf is sifted out at put on top during refrigeration)
Anger: Chocolate with Inferno Vodka (hot peppers)
Envy: Chocolate with Frangelico
Sloth: Plain Chocolate
Gluttony: Chocolate with Grand Marnier

(Pardon me while I channel my Californian nephew)

Doood! Would you be willing to share the garlic chocolate cookie recipe.

One of the odd things that my sister discovered when she was pregnant was toast with butter, then peanut butter, then a sprinkling of sweetened shaved coconut. Mmmmm.

Ed,
Where did you get my Grandma’s cookbook?
That’s the best recipe I’ve seen so far.

But here’s a little secret that grandmama used to include:
If you normally have unsalted peanut butter on hand, try adding a dash of salt. It brings out the the peanut flavor a little better, though at the price of having slightly flatter cookies.

Thanks, Wendell, that was exactly what I was looking for.

Since I was exporting the data to excel anyway, I was able to really quickly do the work, and then imported again at my leisure.

Teabags are for heathens whether you drink your tea hot or cold.

I personally prefer to drink mine hot, but I’ll drink iced tea if it’s hot outside and the tea is made well. Unfortunately, that doesn’t happen very often up here – but then, I won’t even drink Lipton’s hot, so….

I’m not sure this is worth blunting my wit.

Back to this topic for me. I’ve had to change my database design, because we discovered that we could export data from my database into the circulation system (yay for automation that even the geeks who run the circ system didn’t know about!)

But now I have to figure out how to generate the reports properly, and I’m still very confused about how to go about it. (I never did figure out the other way, either but here goes for this one)

I’m thinking that I may have to set up two queries to actually filter the data properly.

First, I need to learn how to tell Access that I want data for each day in a particular range of dates (generally a month at a time).
Then, I need to tell the system to look at the start date, and make sure that it is equal to or less than the date in question. Then it needs to check that the end date is greater than the date in question (this is because of the way circulation is built, I know it’s not logical to have it be the day after* the actual last day papers are needed). That would make the date range appropriate for the given date we’re working on.
Then, I need to select the field for the day of the week that that date falls on, and sum the total of all of the numbers it selects (I know the sum part is easy).

My biggest problem seems to be figuring out how to make Access increment through the dates, as I want to build a report for each month that can be generated at any time in the future.

No, no, no, you silly people!

Very flexible armor that is lighter weight, but not as durable as plate. The stuff that knights didn’t wear, but the better off footmen did.

Chainmail. Y’see, I want to be an armorer when I grow up…

Well, this is where we have another fun thing. Almond bark is white chocolate with almonds in it. Some folks in the US refer to the white coating chocolate that is used to make almond bark as almond bark, which it really isn’t. And the important detail here is that American white chocolate (I don’t know about European, so I will not make assumptions) doesn’t have any cocoa in it at all. Which means those folks allergic to chocolate probably aren’t allergic to it.

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