Thanks so much for all your kind words. I was both very happy and very sad all day long yesterday. Happy because my son is doing what he wants to be doing and enjoying it very much, and that he was alive and healthy; sad because I worry so incredibly much about him over there and was wishing selfishly that he was safe back home again . . . that they all were. But, his unexpected call (just as I was typing the last words of my post here) was fantastic! We actually had a nice long chat. It was so good to hear his voice and to know that he was OK. Afterwards, I headed down to Albuquerque so that I could meet up with his birthmom near to her office. We had a great lunch at a place called Brava Bistro and while we ate (gazpacho and bruschetta . . .yumm!), I filled her in on family , DS's call and passed along the message that he'd be calling her later that evening so that he could talk to his (half)sisters, too. It was a good seeing her again. I love that she and DS look so much alike. Same coloring, same beautiful pale blond hair, same features, same smile. She and her two young daughters (she's divorced) have become like family to us over the years and have even spent some holidays here with us. I both love and admire her very much . . . plus, she's a lot of fun to be with! As usual, we had someone take a couple of pics of us to send to our (hers and mine . . . we share him now) son. But, please don't think I'm some kind of saint about all of this, I'm not. If she had turned out to be some nutcase, I wouldn't have this kind of arrangement with her. But, she's a wonderful, down-to-earth, very good person (awesome, actually) and everyone of us has benefited hugely from this openness and sharing. Anyhoo, it was a fun lunch. Below is a (cropped) pic taken of us at the restaurant. It shows my special ring. I had them take one to show DS I was wearing it once again. Lynn And here's a pic I took of DS on his first birthday. I gave his birthmom a copy of it. he had a Cookie Monster birthday cake, hence the bright blue icing. Not the greatest idea for a birthday boy in a white outfit (LOL!):

Elba, here are two more cakes that are easy to make. Both of these cakes get a lot of hits on my blog. Both these recipes come from Canadian Living Magazine. I've made them many times over the last 30 years. Blueberry Upside-Down Cake =========================== Can be made in a square or rectangle pan or round. Source: Canadian Living Magazine, August 1983 Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake. 1/4 cup melted butter 1/2 cup brown sugar 2 cups blueberries (fresh or Frozen) 1 tablespoon lemon juice 1/2 cup butter 3/4 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon (optional) 3/4 cup milk In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350ðF oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate. Raspberry Cake ============== 1985 Canadian Living Magazine 1/2 cup butter 1 cup sugar 2 eggs 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 cup raspberries Heat oven to 350ðF In a bowl sift flour, baking powder, soda and salt. In another bowl beat butter and sugar until creamy and add eggs. Beat well. Add vanilla. Mix in flour and add sour cream. Fold in raspberries. Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until done.

Thank you guys :-) I do love my rose and its uniqueness. My DH comes up with some different ideas sometimes and prides himself on not always being mainstream...lol. cooperbailey, On the way home with my rose I started wondering the same thing. It's a burnished finish. I believe if it was natural it would be black and it is buffed to give it a more pewter color. It has some black in the grooves but I'm thinking there's not a finish on it at all. If that's the case I suppose it would rust if exposed to humidity. You're not the first person to ask me that. I'm thinking I should email the fabricator and ask him about it. He was really nice and showed us his workshop which is located in his garage.

Thank you everyone, and thanks again to everyone in the threadhead group! The fabric I added to this appears more on the green side than it does in person. Every shade of turquoise and blue from the blocks are in the fabric. That was the hard part finding it. I knew from the very beginning that I wanted to throw some yellow in there somewhere :) Kelly, I asked for 12½" turquoise and white blocks, quilters choice. You should join next year! I know I will be first in line to sign up again. Like scraphappy said, it really does help you think outside the box and try things you may not normally try when making the blocks. Coalaska, don't you dare apologize! 13 is my lucky number! :) Rebecca