Thank you, ej! Yes, night-shifts are no fun! You posted while I was writing my rant, a happy surprise!

hello mary c do you have time to do the drawing tonight? I can email you a list of players you randumly number them and I can draw a number from a can and you post the winner. dose that sound good to you? marge how many blocks did you send? they are not here yet but I will put you in the drawing and if they dont get here we will pick a runner up. I will try to post the next block today. thanks michelle

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

Peach time here. Trucks filled with baskets of peaches for sale everywhere. Southern Peach Pound Cake 1 cup butter (can use margarine) 2 cups sugar 4 eggs 1 tsp vanilla 3 cups fresh peaches (chopped fine) 3 cups plain all purpose flour 1 tsp baking powder 1/2 tsp salt Directions: Let the butter soften a bit. Then cream the butter and sugar. Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right. Add the vanilla and mix. In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture. In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter. Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier. This is a really tasty cake. It smells really nice with the peaches.