Hehehe; I'm feeling the same way. FWIW, I found a nifty little gadget that will allow you to record from your non-digital camcorder and transfer it to your PC. It's not to user friendly, and no decent manual comes with it, but it was easy enough for me to figure out. I have an older Sony HandyCam. Unfortunately the videos do take up alot of disk space, but I've learned to copy then burn. It was the best $20 I'd ever spent ;) Adaptec GameBridge TV USB2 Video Capture/TV Tuner Now I just need to find the time to go through my 5 tapes of dd to find the hummer videos!!!

Is this the one you saw? http://www.sheknowsparties.com/football-party-food-guacamole-football-field/ Here is another: http://www.whollyguac.com/recipe/details/16 They both have goal posts, but neither one has little football player figures. No one is going to stop you from adding them, though! I don't think you really need help from a web site, though -- just make it the way you described it. Sounds like a darling idea. I'm sure it will be the hit of the party. Here is a link that might be useful: football field dip

I have some large M. Tex. Belvedere samples. I can relate the following, based on these alone. a) The Belvedere is relatively hard for a soapstone, probably 3 on the Mohs scale. (It isn't scratched by soft copper.) I consider this a plus, but it does reduce slightly the soapy feel typical of a purer talc soapstone. b) The look is very nebular, or maybe galactic would be a better term. If you like the look of a star field or splattered milk (galacto in Greek), you will like the pattern. Astronomers should love it, as it is very much like looking with magnification toward the Milky Way galactic lens. c) Where there are inclusions providing the splatter look, one can feel the effect; in other words, it is not totally smooth at the touch like quiet soapstone. This should not be interpreted to mean that it feels rough when wiping it. It is still smoother than less well sanded soapstone I've seen from other sources. d) DW doesn't like its blotchy character when freshly oiled. (The quiet areas become darker and shiney; the inclusion areas maintain their reflectiveness from before oiling.) This may not be a problem for most because this stone darkens on the first application and stays dark for weeks. I haven't tried to determine what it would do if left unoiled for several months. It takes about a week after a USP mineral oil wipe-on / wipe-off after a few hours for the blotchiness to attenuate. In conclusion, I would tentatively use it. I write 'tentative' because I haven't viewed large slabs to see what the range of inclusion characteristics is. Ideally, I think, one would want some quiet areas as well as the nebular areas. I am uncertain whether I can get it past the DW though. kas

OOOH I love Chile Rellenos. Here is my favourite recipe. I've been making this recipe forever. Blackened Poblano peppers served with refried beans. Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for almost as long as I have been with Moe and that is 37 years. I have never had an actual recipe. I just watched someone I knew (from Texas) make them and have been making this way ever since. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can)(or roast fresh pablano peppers) Monterey jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. Quick Cooked Tomato Chile Sauce - Rick Bayless ============================================== Edited version 1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes 2 to 3 hot jalapeno peppers 1/2 small onion 1 large clove of garlic 1 tablespoon lard or olive oil salt 1/2 cup chopped cilantro (or more to taste) Place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture. Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and season with salt and add the cilantro .