A voice from the past, Ann, raising a toast to you! I haven't been on for a number of months except to lurk now and then for a few minutes. I miss the swaps! I need to come back and post so I can play again! Ann, you always inspire me with your photos--they are the first things I look for when I'm scolling through. What a gift you are to all of us! Lifting a glass of ice water (soon to be a G&T) to you! (It's 7:20pm here--the eclipsed moon is well over the yard arm!)

What a perfect package! Lori, I bet you forgot all your plumbing problems when you opened this box of goodies! I especially love the calendar, so personal, yet so appropriate. And those spoons are to die for! What an excellent job of researching your partner Ann! Lucky you, Lori! Enjoy your treasures. Catherine

Well, you can tell I wasn't on the computer at all yesterday, or I wouldn't have missed this. I hope your birthday was wonderful ,Ann. Sounds like it was low key. I can't believe you are 56. After seeing your picture, I would have guessed ten years younger, no lie. Twenty nine years married -- good for you!

Shelley, thank you. But you know you really didn't have to go to all this trouble. That said, I will look forward to making something special using your gift. Is it the chickpea flat bread that you want to try? It is very much like a flour tortilla and easy to make. Chickpea Flatbread Source: Souvlaki for the Soul 1 cup of all-purpose flour 1 cup of wholewheat flour 1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can 1/2 to 3/4 cup of warm water 1/4 cup of olive oil 1 teaspoon of cumin 1 teaspoon of turmeric 1 teaspoon of cayenne pepper (Omitted) 1/2 a teaspoon of salt Edited: Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half. Place the flour and spices in the bowl of a food processor. Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water. Process until the dough comes together and a ball forms. The dough should be soft. Add more water if necessary. Process for approximately 60 seconds. Wrap dough in plastic wrap and set a side to rest for at least 30 minutes. Divide dough into balls about the size of a golf ball. Roll each ball into a circle approximately 6 to 8 inches. Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked.