Sorry Gary, your day didn't go well. I must be like a child with candy, I can't ever say no to plants. I found so much more I wanted, 3 or 4 differnt copper plants for example, but ran out of money. Did you see that umbrella like trellis for vines? Now I've got a new project for DH, I'll have him make it out of copper so it doesn't rust. The big one was $95 and it will rust out in 2 years.

Just barely still Good Morning! I was out at BBW this morning, taking advantage of a gift card I received at Christmas and their 5/$25 sale. So, right now I smell like Coconut Lime Verbena, Magnolia Blossom, Japanese Cherry Blossom, White Cherry Blossom, and Fresh Vanilla. I think I need to shower and then I'll probably put on Memoirs of a Geisha. It's a beautiful and sunny spring day here - a perfect example of why spring is my favorite season.

If it will fit in a 9x9 square dish, it should fit a 9" round dish. Give it a try..........what do you have to lose? Maybe put some tinfoil under it to catch spills if they do happen.

I've posted this before....we love this one! Spaghetti with smothered onions 2 tablespoons butter with 2 tablespoons extra virgin olive oil 1 1/2 pounds onion, sliced very thin, about 6 cups Salt Black pepper 1/2 cup dry white wine 2 tablespoon chopped parsley 1/3 cup freshly grated parmigiano reggiano cheese ( I just use fresh parmesan cheese) 1 to 1 1/2 pounds pasta 1. Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost an hour until the onions become very soft. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsely, stir thoroughly, and take off heat. Ahead-of-time note : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsely just before draining the pasta. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.