Here's the recipe. The first time I made it, I didn't brush the top with Kahlua. I did the second time I made them and it's really good! (See my Notes at the end of the recipe.) Kahlua Brownies (Kahlua.com) 1/2 cup butter 3 ounces unsweetened baking chocolate 1½ cups sugar 3 eggs 1½ cups all purpose flour ½ teaspoon baking powder ½ teaspoon salt 1/3 cup Kahlúa® Heat oven to 350° F (180° C) Grease an 8 X 8 inch cake pan. Mix together the flour, baking powder, and salt, and set aside. In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth. Remove the saucepan from heat, and let cool. Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®. Cut into squares NOTES: I set the timer for 30 minutes cuz I usually don't bake brownies for longer time. However, it took the whole 40 minutes. Must be because of the Kahlua. They are fudgy! I used a 100g bar of 70% cocoa chocolate cuz I didn't have unsweetened baking chocolate. Once the chocolate and butter were melted and cooled, I added the Kahlua. Added this mixture to the sugar/egg mixture, then mixed in the flour. All was done by hand, no mixer.

If those are the two you want to serve, I'd go with an Orange Butter Cookie, as orange is delightful with chocolate, yet pairs well with the lime as it is in the ''citrus'' category. Here is a recipe I haven't tried myself, but saved. If you decide to go this route, I hope you'll let me know how it turned out. Oranges aren't easy to find here right now, but maybe you can find them where you live. I don't know the source of this recipe, but for some reason think it was in the New York Times. Orange Butter Cookies 1 3/4 cups unbleached all-purpose flour 1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture) 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 1/4 cups granulated sugar 1 cup (2 sticks) cold unsalted butter 2 packed teaspoons freshly grated orange zest 1 large egg plus 2 large egg yolks, at room temperature FOR THE ICING 1 orange 1 1/2 cups confectioners sugar 2 to 4 tablespoons whole milk 2 drops almond or vanilla extract Pinch - fine salt Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined. Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week. When ready to serve, make icing. Zest the orange; sift confectionersâ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine. Place cookies on a rack and drizzle icing over each one. Icing will settle into cookie crevices; let harden. Yield: About 4 dozen cookies. Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking.

you have gotten a lot of good advice already, my place would be what I want and my morals..personally. and also their attitudes..i guess. if they are demanding you fix it cause their dogs are no longer contained..that is not right. It is their dogs that they wish to contain, if your animals or livestock were roaming in to their yard and doing damage then they would have some right to complain, but if their tree damages a fence on the property line..why do they have a right to complain in the first place. are there survey markers..is the fence on the line or inside your side? when we had the property suveyed, we on purpose put our fence inside of the property line about 1/2" so that no portion of our fence was on the neighbor's property..thus it was OUR fence and we maintain it..if it is a shared fence then it should be equally shared by both properties, including expenses.. unfortunately people are responsible for the damage that their trees, or dogs, do to other people's property, however, the ICE may have been the damager not the tree..so it might have been the liable party. can't bill the ice or expect it to do repairs.. if the tree was dead or dying that is a different story..but if it was just storm damage, it was just that storm damage..either you or your ins are liable. if you don't trust someone else to fix it right or you want it done your way, then do it...make it clear to the neighbors it is not doable until the ground can be properly worked for the posts..that they can put up a temp restraint for their pets buy buying a few boards or some wire until it is fixed right.

Over the years, I've learned to keep large luncheons like this simple. Simple to fix, simple to serve, simple for people to eat with plate on their lap (I'm assuming you are not doing a seated luncheon for 40, but I might be wrong on this point). My go-to for years has been Cheese Strata - yes the kind of recipe found in the old Junior League cookbooks. The beauty of this is that you can make multiple flat pyrex pans of it days ahead of time, cover and refrigerate. The night before, pour the cream/egg mixture over the cheese/bread and re-cover. Bring it out early the morning of the party to come up to room temp and bake. I have silver stands for Pyrex dishes so they always look nice on the buffet table - you only need one - just replace with a full Pyrex pan of the stuff. In the spring, I like to serve fresh asparagus (which can be served hot or cold) and a seasonal fruit salad with poppyseed dressing. I've never served this when there was a single crumb left. People love this!!!! That's why the recipe has been around for decades! Over the years, I've further simplified this recipe. I tear the bread into small pieces, and pour melted butter of it, as opposed to all that cutting/buttering. I don't even remove the crusts - I use GOOD bread. I omit the scallions as some people can't eat even a bit of onion (I'm one!). You cannot go wrong with a recipe like this.