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It is possible that when you are clicking on the chair you have somehow clicked on the house too or instead of the chair. What you are doing should work for angling the chair, but from what it sounds you have actually clicked on the house rather than the chair. If the Reference form for the chair is open, the chair will not move, so if you click again on it you will (instead) be clicking on the house as if the chair was not there (because the open Reference form keeps if from being edited in any way except via the form itself). If you have the reference form for the chair open, go to the 3D tab and on the lower right find the Z axis - click on that to angle your chair to the exact position you want it.

Okay, I'll go back in and fix what I did, thank you so much for that! So far, I haven't restarted the mod yet - but every change I've made has held stable in the CK; which was not the case when I was using NifSkope to make the changes and uploading the whole new mesh. This is actually pretty amazing, like having a rudimentary NifSkope tool built into the CK itself. One of the (very few) features of the CK that is an improvement over the CS (imho). Thank you again for all your help in this!

Does anyone know if the "Has model space normal map" should be checked when adding texture sets to the Skyrim CK? Also, if the texture you are adding doesn't have a specular map, do you uncheck the (by default checked) "Has specular map" option? I have been changing them to reflect (no specular map) and checking the "has model space normal map" - not sure if I should be doing that or not.

I will, you will probably hear my shout of joy across the world if this works, lol.

Following the instructions on your tutorial, I am going to try to change the textures directly in the CK instead of changing them in NifSkope and uploading the new mesh (but in a test mod just in case, so my Final Exam mod isn't messed with). That would also slim down the size of the uploaded mod since I wouldn't have to package all those vanilla meshes. Thank you, Hanaisse, thank you very much!

Oh, this tutorial of yours is amazing! This is a tremendous help! Thank you, Hanaisse!

I actually haven't set up a Texture Set for these yet - I was just doing the retexture in NifSkope and adding the newly retextured mesh in the CK. - But this tutorial you made is tremendous, I was just trying to learn this to make a stand-alone follower! What I was wondering was - if I do make a Texture Set in the CK of these wood and marble textures - would it stabilize them so they could be uploaded with the mod for this CK Basics final exam? (What I need to learn is some way to make them stable enough to be uploaded with the mod).

This is to continue the discussion from the shouty I was having with Tamira and Hanaisse about meshes disappearing in the CK after re-texturing them using Oblivion-style textures and normal maps; the issues of changing over to Skyrim normal maps: This is in game, clearly showing the bleedthrough of the old (Skyrim) normal map: http://i434.photobucket.com/albums/qq67/Maxical1/TESAlliance%20Homework/Skyrim%20Current%20Lesson/Z3%20%20Final%20Exam%20House%20Mod/ScreenShot138_zpsc6d3338d.png In the CK - the best example I have is the kitchen fireplace. This is the texture it is supposed to have, but this only shows up with the CK light on: http://i434.photobucket.com/albums/qq67/Maxical1/TESAlliance%20Homework/Skyrim%20Current%20Lesson/Z3%20%20Final%20Exam%20House%20Mod/Interior/FireplaceTexturesonlyappearwhenusingCKlightforsomereason_zpsc5d1a766.jpg Without that CK light on, the textures show bleedthrough of the original (Skyrim) normal map: http://i434.photobucket.com/albums/qq67/Maxical1/TESAlliance%20Homework/Skyrim%20Current%20Lesson/Z3%20%20Final%20Exam%20House%20Mod/Kitchen2_zps60491763.jpg If I use the Oblivion (mod) normal map, the entire mesh disappears in the CK (although it shows just fine in NifSkope). If I try to use a different Skyrim normal map that is more closely suited to what I need, the mesh disappears in the CK. In game - some are disappeared and some aren't, (but that may have something to do with my room portals - they were needing to be fixed at the time I was there in game).

I think mine did too, but I found I like the lemon juice better for the flavor of the biscuits. (Not to say my Nonna's biscuits weren't awesome, of course, lol).

Turkey, Chicken, or Game Hens - Never have a dry bird again! Prep: Rinse the bird with cold water inside and out, dry with a clean (lint free) towel. Salt the inside cavity and sprinkle lightly with parsley. Stuffing: Add one whole small diced onion and 3-4 fresh celery stalks to the dry bread cubes. Season your (turkey or chicken) broth and bring to a boil. Don't over-do the sage, it is better off under-used than over-used. Pour the boiling hot broth over the dry bread cubes/celery/onion mix. I place a lint free towel over and let it sit five minutes, but any cover will do. In five minutes lift the cover and fold in fresh whole mushrooms - try not to stir as it will mash up the stuffing and ruin the texture. Stuff the bird: Cut one stick of real butter into pats, and lay within arms reach as you begin with the bird. Run your clean fingers under the skin of the bird's breasts to loosen it from the meat. Fill the pouches of skin over the breast meat with the stuffing mix. When it is fully packed with the stuffing, take the pats of butter and slide them under the skin but on top of the stuffing; place pats all along the bone line, over the breasts, all the way down toward the neck, and over each of the thighs. Any remaining stuffing can be shoved in the body cavity, place the remaining pats of real butter over the stuffing and along the breast bone. Tie the legs together so the stuffing stays in. Season outside of bird (back first, then lay in roasting pan on back and season the breasts). ROAST IMMEDIATELY after stuffing! You will never have a dry bird again - the mushrooms, onions, and celery do most of their cooking in the bird as it roasts so their flavor and juices seep into the meat, keeping it very moist and tasty. *** Italian food: Homemade meatballs falling apart in the sauce? After you shape them, roll them in parsley They will still absorb the flavor of the sauce but retain their shape. Tip: For better tasting meatballs - for every pound of ground beef used, add 1/4 pound of ground lean pork loin. Mix well. Moisten the bread crumbs with milk not water. When making homemade spaghetti sauce - add meatballs, Italian sausage, and chicken breasts. (you can also add pork loin chops and use them later for "mock veal Parmisian"). The chicken breasts makes great chicken cacciatore and it flavors the sauce wonderfully. Tired of Spaghetti and meatballs/sausage? Flat slice the meatballs and sausage. Fry up flat-sliced eggplant (season and roll in plain flour before frying) - cook eggplant thoroughly. Layer it all into a casserole dish as follows: Sauce Eggplant Sauce Sausage Sauce Fresh grated Italian cheeses (see above post for cheeses to use) Meatballs Sauce More fresh grated Italian cheeses Bake in low-heat oven just long enough to meld flavors. Don't overcook or use too high a heat or sauce will taste burned - Awesome Italian casserole.

* No recipes, just a few tips that take an average meal into a memorable one: Chill glass bowl and knife when making buttermilk biscuits. Add the flour to the chilled bowl - and when When blending the lard in use the chilled knife - only making cuts through the flour with it. Your biscuits will come out PERFECT. Also, if you absolutely can't get buttermilk - a cheat: squeeze a few drops of fresh lemon into a cup of whole milk, let sit one hour. It will curdle nicely. 2nd tip: (Not for dieters). When making mashed potatoes, NEVER USE MARGERINE! Add real butter only to the steamed, drained potatoes, then as you are whipping them - crack a raw egg into the mixer blades. When it is fully blended in, add just a bit of heavy cream (not milk) in and whip it thoroughly. Your family will go nuts over them! The heavy Cream and egg brings your mashed potatoes to a whole new realm of flavor and adds a nuance of rich texture to the mashed potatoes. If you have to use milk - absolutely go with the egg and real butter. It is not quite as good as with the heavy cream, but still makes a huge diff in taste. Also, when making scalloped potatoes - NO MILK, NO MARGERINE - use heavy cream and real butter. 3rd tip: Italian dinners - don't buy a plastic can of grated Parmesan cheese. Buy a wedge of fresh Parmigiano-Reggiano and grate it yourself, same with Romano cheese. - you can't help but taste the difference, and your family will def notice it. A better homemade potato soup: Add fresh celery and onions when you add the potatoes. A little over halfway through the cooking add fresh mushrooms (halved or quartered; I prefer Shiitake over Portabello for the milder flavor). Always use heavy cream not milk to thicken, and only use real butter (not margerine). These extras bring it out of the realm of potato soup and make it a taste sensation. If you like you can garnish with crumbled bacon and hand grated chedder (that's a matter of personal taste). *

Thank you!

Er...my points earned so far should be 95, they are only showing 85. (It should reflect all four class lesson homework assignments plus the extra credits for each; all three Extra Credit Challenges - Basement/Sidebar/Shack; plus you said you'd give me an extra 5 points for creative use of statics).

Thank you so very much, DarkRider!

Thank you so much, DarkRider!