Hey guys, Thanks for thinking about us. Lee was a much welcomed storm. It hit east of where we live. We had lots of wind and rain but all is ok. I didn't lose power so, of course, we had a hurricane party! Friends were here from Houston and we enjoyed just looking at the much needed rain. Sometimes we even had sideways rain when the wind picked up! It was great! LOL! Speaking of Texas, the wildfires are so out of control! I've learned this morning that our friends that live in Longview have packed up the really important things and are being evacuated. They have a lovely home on about 8 acres and they may lose it all to the fires. Thanks again for thinking of us! We still need more rain to get us out of the drought situation. My water bill is killing me!

I'm home from our wonderful trip. We were in the New England states for about 5 days. Wow! The changing of the leaves is something that I have wanted to see all my life. Every other time I was in the area the leaves had changed and I missed it. We do not have the 4 seasons (more like 2 seasons) where I live so this one one of those things I've had on my "bucket list". I now have been able to cross it off my list. Such a nice trip! Meeting Bizzo was also a wonderful experience! She is just as nice in person as she is on the forum. More pictues later of our trip. Tomorrrow I leave for another "experience" I can cross off the bucket list! We have reservations in New Orleans for the kitchen table at Commander's Palace. This table sits in the kitchen and you get to have a little of everything the staff prepares. We are going with another gastonomical couple that will appreciate the wine list and food as much as we will. We booked a room at a B&B close to the restaurant so we can walk and not drive.... We can always take a taxi but that may take us to Pat O'Brien's on Bourbon street and this is supposed to be a short trip... I turn 50 at the end of this month, so, what the hay, we are having a wonderful time. B&B where we will stay: http://www.maisonperrier.com/ Here is a link that might be useful: Commander's Palace

Great package, and Karen is always so generous. I saw one of those lasagna lifters recently. Will be waiting for your review :-) I make the perfect lasagna according to my all my friends and family. It's the Brooklyn Meat Gravy that I make that makes it so wonderful.

gldno, it IS delicious. The recipe is on here in several places, I'll post it again. The original recipe has cubes of chuck which are browned and simmered in seasonings including ancho chili powder and mole until the chuck is tender. Since the meat was already tender when I added it, it was a much faster pot of chili on a work night and I think a smaller amount of beef could probably be cooked in a crock pot all day and be done when I got home. Beef Chili with Ancho, Mole, and Cumin 8 servings. Chili: 1 tablespoon cumin seeds 4 bacon slices, chopped 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes 1 large onion, chopped (about 2 cups) 4 (or more) large garlic cloves, chopped 3 1/2 cups (or more) beef broth, divided 1/4 cup pure ancho chili powder 1/4 cup Texas-style chili powder blend (such as Gebhardt) 1 tablespoon mole paste 2 teaspoons (or more) salt 2 teaspoons apple cider vinegar 1 1/2teaspoons dried oregano, crumbled 1 to 2 tablespoons masa (corn tortilla mix) 1/4 teaspoon cayenne pepper (optional) Garnishes: Warm, freshly cooked or drained canned black beans Chopped white, red, and/or green onions Grated cheddar cheese, Monterey Jack cheese, or queso fresco Sliced fresh or pickled jalapeño chiles Sour cream Tortilla chips or oyster crackers Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.) Set out garnishes as desired. Ladle chili into bowls and serve.  Bon Appétit, February 2009 Annie