Annie, Colleen's recipe is also in my "to try" file. Not sure why I chose the longer cooked recipe this time... Yes, I could definitely eat it out of the jar with a spoon! LOL I may try some in some tarts, It will be delicious on toast or english muffins, I will probably also make a batch of these. I've made them with store bought LC in the past, I bete they'll be over the top delicious with home made! Lemon Curd Bars Source: Midwest Living December 2006 1 c unsalted butter, softened 1 c sugar 2 c all purpose flour 1/2 tsp baking powder 1 10-12 oz jar lemon curd 2/3 c flaked coconut 1/2 c sliced or slivered almonds, toasted Preheat oven to 375F. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within 1/2 inc of edges of pan. In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned. Cool and cut into squares. Makes 32 bars. Linda

They pulled his license Saturday until he passes the tests. I don't know how they work the written; if he can walk in any date or what; possible he's taking his time going back to take the written a 3rd time; so they pulled his license for what sounds like temporarily. I don't know why he has not gone back because the guy gave him all of the answers the last time. We haven't talked about it much because he got the letter Saturday; right before the storm. I'm pretty sure he mentioned it had something to do with his body & using the cane. He's now going to consider selling his home. I need to call the Vets home to see about bringing him there to tour it. I also need to find phone numbers to get someone out to his house to help set up transportation. I'm so thankful they pulled it. I can't imagine how many lives that possibly saved with how many accidents he's had. It's been so long; but he's totaled the original car his deceased lady friend picked out when he hit a lunch truck; a similar car that I found for him; plus the rear end was smashed on that 3rd car & I want to say he had a fender bender before the rear collision. Of course he says the other person hit him the other 2 times & I actually wonder if the rear end one was caught on traffic cam because it's located near a huge car business. I've been praying it was caught on traffic cam. He called me last night after I hung up with my son's great aunt who told me about the storm damage in my old area; so he listened to me about that which put a different tone on what he originally was going to say because losing his license is minor compared to what the rest of the state is going through. When he was at my house 2 years ago; I could not get him to listen to me about touring the vets home & getting his affairs in order & now he's kicking himself. He was in no shape emotionally due to losing his lady friend; then he was hurt that he had to come to my house to recover instead of going to his niece's. He's been so hurt about that; that 2 years later he still can't drop it. I hope the loss of license is enough to wake him into reality.

Thanks for all your hard work Karen! Can't wait to read it in its entirety. Jodi-

They tend to error on the safe side when dating packages. Assuming your fridge may not be set on correct cold. Cryo-vac is the best packaging so chances are it is fine. Yup, the sniff test. if you have ever left a package of fish or meat in the kitchen garbage at room temp overnight, you know that unmistakable scent. Our wet small garbage can is a pull-out under the sink. I can smell it entering the kitchen the next morning if we had forgotten to take it out the night before. Get it in a hot 400 oven with a dry rub asap. I cover mine with foil and braise for 5-6 hours cut into sets of four ribs. Turn down to 225 after an initial high heat half hour. Later onto a grill to finish. (recently I've been using SousVide instead of the oven). Winter ribs we have often finished in the oven uncovered with a wet mop. Grilling is best but not necessary to get a tender rib if grilling is a PITA. Personally I think pork smells weird even fresh. But off/bad is nasty.