Thanks all! Jane, I know it would never bother you if we copied one of your ideas. You're not that kind of person. I do always try and mention it, though, where I got my inspiration . . . if I remember where I got it from (LOL)! I'm always a bit paranoid about my poor memory. When I was 6 months pregnant with Emily, I became pre-eclamptic and had to go on complete bed-rest. I got progressively worse and at 7 months, went dangerously eclamptic. My kidneys failed, and I quickly gained a huge amount of water weight from it. My feet and legs swelled until I couldn't walk, I had fluid in the pericardial sac around my heart and in my lungs. the worst was that my brain swelled the the increased pressure on my optic nerves caused me to go (temporarily) blind. This is what caused my subsequent memory problems. They of course, did an emergency C-section and everything eventually went back to normal, including my eyesight. But, I sadly lost a lot of memories and even today, my memory is still not back to normal . . . although at my age, I can now blame it on that instead ;^D I do get worried that I might come across as rude for not mentioning or remembering things. But, I'm extremely blessed that both DD and I are both doing great, so who can complain :~)

I'm back. What a huge headache. My old computer fried suddenly, and even took the monitor with it. Luckily the hard drive with all my stuff was ok. However had to get a new computer, a new monitor, then have a tech spend hours retrieving my old stuff and getting it on new computer. Yesterday I was busy trying to get all my personal things sorted out and back to normal. Between the huge expense, and the scary problem of "almost losing" everything important, its been less than fun the last few days. (new computer is wonderful and FAST. Guess my old one had been dying quite awhile, but I was blaming AOL for the slowness and problems. LOL.) In my next life, I need to be a computer tech, do you know how much they get an hour???? Jeeez. And it took 3 hrs to find and re-install just ONE special file of saved mail that was very important. Boy was that hidden on the old hard drive! I thought it was gone forever. Kathleen, everything looks beautiful and your DH is a lucky man to get all the romance and frills eating at your table. hugs, Karen

That is the easiest rose napkin I've ever seen. Glad to share it with you. I made several Christmas aprons from the panels they sell in the fabric stores. I buy them on clearance after the Christmas is past. Wish they sold Valentine panels.

Stacy, this chicken dish is really good and is only about 30 minutes from start to serve. You could serve it over rice or orzo that you prepare in advance and just warm up. Creamy Tarragon Chicken From Fresh Market-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large sauté pan, heat olive oil over mediumh igh heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cram to pan and heat through. Spoon sauce over chicken and serve. Joe's Seafood lasagne is rich, and super elegant. You can use any combination of seafood you like, really, and it can be made ahead. WHITE WINE SEAFOOD LASAGNA Makes 6 good portions; 8 for the smaller ones 2 pounds bay scallops 1/3 cup butter 1 cup green onion \-\- chopped 1 clove garlic \-\- minced 1/4 teaspoon thyme \-\- dried 1/3 cup all\-purpose flour 1 cup chicken broth \-\- regular strength 1 cup whipping cream 1/2 cup dry white wine 8 ounces lasagna noodles 1/2 pound crab meat \-\- cooked, shredded 1/2 pound swiss cheese \-\- shredded Rinse scallops well and drain; if using regular scallops, cut into 1/2\-inch pieces. Melt 1 tablespoon of the butter in a 12\- to 14\-inch frying pan. Add onion, garlic, and thyme; stir on medium\-high heat for 1 minute. Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 20 to 30 minutes. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream, and wine. Return to high heat and bring to a boil, stirring. Set aside. Fill a 4 to 5\-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna noodles and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside. Pour scallop juices into a 1\- to 1\-1/2\-quart pan and boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices and crab meat with cream sauce. Line the bottom of a 9\- by 12\-inch buttered baking pan or dish with 1/3 of the lasagna noodles. Spread noodles with 1/3 of the sauce, top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top. Cover pan with a lid or foil; if made ahead, chill up to one day, then bring to room temperature. Bake lasagna in a 350 F oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes before cutting; lift out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree. Posted by Joe (Gardenguru) Linda