Yes it is called 'Bahama Mama..Thanks for looking and commenting. I hope I get a lot of tubers from this one. Next year I will put them all together and make a big splash.

That's so sad. Here are a few recipes that are easy and kids usually like. You could double the ingredients and change the instructions to 8 balls on the porcupines before giving it to them. PORCUPINES - serves 2 1/2 lb. ground beef 1/4 cup uncooked rice 1/4 cup milk 2 Tbs. finely chopped onion 1/8 tsp. salt 1/8 tsp. garlic powder dash of pepper 1 Tbs. oil or shortening 1 (8 oz.) can tomato sauce 1/2 cup water 1 1/2 tsp. Worcestershire sauce Mix beef, rice, milk, onion, salt, garlic powder and pepper. Form into 4 balls. Fry in melted shortening, tuning frequently, until light brown but not crusty on all sides. Mix together and add remaining ingredients. Cover, simmer 45 minutes over low heat, turning porcupines occasionally. BAKED EGGS - Preheat oven to 375 degrees. Put about a tablespoon of cooked sausage or chopped up leftover ham in a custard cup. Break an egg over it and sprinkle with salt and pepper. Add 1 teaspoon of milk. Bake for 15 minutes. Serve with a piece of toast. You can make them without meat, just butter the custard cup before adding the egg. You can sprinkle grated cheese on top or add a bit of herbs. BUTTERSCOTCH NUT SLICES (4 dozen) 6 Tbs. butter or margarine, softened 2/3 cup packed brown sugar 1 egg 1/2 tsp. vanilla 1 1/4 cups flour 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup finely chopped hickory, pecans, walnuts, or other nuts Cream the butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add into the creamed mixture. Stir in nuts. Shape into two 7 inch rolls; wrap each in plastic wrap. Refrigerate for two hours or until firm. (Can be frozen for later use at this point.) Unwrap and cut into 1/4 inch slices and place on ungreased baking sheets. Bake in preheated 350 degree oven for 10-12 minutes or until edges begin to brown.

From Rocco's website: Mama's Meat Balls 1/3 cup chicken stock 1/4 yellow onion 1 clove garlic ¼ cup fresh Italian flat-leaf parsley, chopped fine 1/2 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1/3 cup plain breadcrumbs 2 eggs 1/4 cup Parmigiano-Reggiano, grated 1 tsp red pepper flakes 1 tsp salt 3-6 cups of Mama's Marinara or your favorite marinara sauce ¼ cup extra virgin olive oil 1. Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree. 2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix. 3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time. 4. Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes. 5. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour. 6. Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone or over spaghetti (in which case, you will need 6 cups of marinara). Yield: Serves 4 as antipasto or over spaghetti Mama's Marinara My Mom's sauce is my favorite--we call it the Mama sauce, and once you make it you will understand how it can become the backbone for so many dishes. Of course, you'll need it to make her famous meatballs, but it is also a great sauce to braise meat in, serve with eggs, or turn into a creamy tomato sauce. 3 cloves garlic, crushed 1/2 yellow onion, peeled and chopped fine 3 tbsp olive oil chili flakes to taste 2 28-ounce cans tomato puree, Red Pack brand if possible 1 28-ounce. can crushed tomatoes, Red Pack brand if possible 1 tbsp tomato paste, Red Pack brand if possible 1 tsp sugar 1 cup chicken stock red pepper flakes to taste salt to taste 1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste. 2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick. Tip: Broiling Chicken This is my favorite 5 ingredient/5 minute dish. It's the perfect combination of flavors, tastes amazing, and cooks underneath the broiler. Let it burn! That charred flavor is an important part of the dish. Yield: Serve 6

Ah grapefruit - your daughters sound like mine. "Sitting on the beach" is a definitive statement and little else is included other the bare beach necessities of a blanket, sun block, a few good books, a cooler with ice and beverages, easy, simple meals and a bed ( and that's the least important). Maddielee - i've never been disappointed with Ritz Carlton's or Fairmont Hotels either no matter where they were. Diane NJ - The Jersey shore is only 60 miles from my home and we've never vacationed there. We've gone down for day trips and we've had long weekends in Cape May but we usually rent places in Duck or Corolla in NC. Avon is one of those quite shore towns that seems to escape notoriety. Funkyart - All good suggestions, we must frequent the same areas - my retirement bucket list is growing longer. It's been over 20 years since we were in Ithaca and it definitely deserves a return visit. We have spent a little time at the Eastern Shore because my brother keeps his boat there but we really on the water most of the time and not investigating the charming towns along the water. We lived in Philly when I worked for the Free Library and then moved to Bucks County . The New Hope- Lambertville area and little towns along the Delaware are favorite haunts for dining or shopping or for exotic ice cream at Gerensers . We cross over the river often to visit my brother in Doylestown or my jeweler in Yardley and my physicians are in Langhorne. We moved to the Jersey side of the Delaware so that our children could attend a specific public school and even though we've been here for 30 years DH and I both still feel like we belong back in PA. Aren't you near Lancaster? DH and I are both originally from the Pittsburgh area and DH's college was in the Laurel Highlands. You definitely should explore the area. My brothers and I used to fish and water ski on the Monongahela River and Cheat River, raft in the Yough, ski at Seven Springs and camp in Somerset County. We used to shoot clay pigeons near Nemacolin Woods which is a beautiful resort. Then there's Frank Lloyd Wright's Fallingwater and Kentuck Knoll. It's funny you mentioned that you could get lost in Longwood Gardens. That's literally what happened to my son and future DIL on their way to their wedding. DH was driving them and they had arranged to meet the photographer before the ceremony at Loch Nairn. The photographer went one way and they went the other and they all arrived 45 minutes late for the ceremony. As for the Brandywine Battlefield- my 3rd Great Grandfather fought there in 1777 with the 6th Virginia Regiment and then spent the winter of 1777/78 with Washington at Valley Forge. I finally made it there last month to see the encampment. Our friend's herb farm (more like a large kitchen garden) is in Genesee, nearly to the New York border. It's a very small home business called Bear Mountain Herbs and they make herbal teas, baths, balms, salves etc. They only sell locally and their web site doesn't even offer online sales. PR is on short list for a winter getaway. We found a home to rent in Rincon for the entire family this past February - until my eldest son hit a patch of ice in Squaw Valley and ripped his knee to shreds over Christmas. ...Kids ...they never cease to surprise and astonish their parents. When dedtired returns I'll have to get her impression of Scotland too.