Wow - didn't know you could make pancakes from wild rice. Hmm... DH is from Minnesota - will have to inquire about that one. Or better yet, perhaps you just want to share some with me, like half the bag. And of course, can't have pancakes without syrup so please just pour half of that lovely bottle into a jar and send it too. Okay? Oh and that cookbook is, well, dedicated to me - just look inside the cover. At least I was told it would be. I didn't get my copy yet, so you may want to stick that in there too. And then there's the cool blue plate... well, you know where I'm going to say to stick that, don't you? Don't you? IN THE BOX, SILLY! With all the other stuff you're sending me!

We are not done yet! I just rounded up Kermit and his little Brothers ! Are you guts Ready ? OK LOU , Here we go ! Happy BIRRRRTHDAYYY!!! to YOUUU!!! Happy BIRTHDAYYY to YOUUUUUUUUUUuu~~~~~~~~~~~~ HAPPY BIRRRTHDAAAAAAAAAAAAAAAAAAAAaaaaaaaa Deaaarrrrrrrr LLLINNNNDAAAAAAaaaaaa !!!!!!!!!! Happy BIRTHDAYYYYYYYYYYYY !!! to youuuuuuuuuuuuuu!!!! DOO WOPA DOOO OOO!!!!!!!!!!!!!! RAY ! WHOOOOO !!CHEAR! CHEAR ! CLAP! CLAP! HOOT! HOOT!!! BOOM ! BOOM !!!WOOOHIEEEEEEEEEE !!!!! YAE DOOO WOPA DOO ! Haaaappyyyyy Birrrrrthdaaaaaaaaaay tooooooo youuuuuu Tweeeeeeeeetttt!!!!! YAHOOOOOO!!!!!!!! LOU Wuuuuuooooeeeeeee!!! Ba da Ba Da Bing !!!

Wow I am late to the party but sending lots of happy birthday wishes to you. We are back to nice weather too finally, after just missing a big storm in Duluth last weekend. So glad we connected last week. Hope you are being spoiled all weekend long! janet

Oh Woodie, I am so honored to have one of my recipe contributions make the grade for your girl party! Sound like a great time, I wish I lived near you...and that I was your cousin! LOL The strata recipe is from a local upscale grocery chain here. It realy is delicious! Potato Florentine Strata from Lunds/Byerly's 1 (30 ounce) package frozen country style hash browns, thawed 1 medium onion, minced, (1 cup), divided 1 teaspoon salt 1/4 teaspoon seasoned pepper blend 2 tablespoons melted butter 3 cups half and half 6 eggs, slightly beaten 1 teaspoon salt 3/4 teaspoon Herbes de Provence 1/2 teaspoon seasoned pepper blend 3 cups finely shredded colby and Monterey Jack cheese 1 (10 ounce) package frozen chopped spinach, thawed, completely drained 1/2 cup marinated sun dried tomatoes, drained, chopped Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper blend. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes). In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper blend. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares. Amount: 8-10 servings Tips: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above. Linda