Happy Birthday Kathy, hope the day goes just great and here's a couple of recipes that you might like. The first one I took to an outdoor picnic last summer and it was a big hit. You don't have to worry about it getting rancid in the heat, either. CORN CHIP CRUNCH INGREDIENTS * 2 bags corn chips (8.75 oz.) * 3 or 4 cups dry roasted peanuts (or any salted nut you prefer) * 6 cups Golden Grahams cereal * 1 cup packed brown sugar * 1 cup dark corn syrup * 1/2 cup butter DIRECTIONS In a large heatproof bowl, combine corn chips, peanuts & Golden Grahams. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Pour over corn chip mixture; toss to coat evenly. Transfer to a greased 15-in. x 11-in. x 2-in. baking pan. Bake at 250 degrees F for 45 minutes; stirring every 15 minutes. Spread onto waxed paper; cool. Break apart and store in airtight containers. Sweet and salty, shiny & pretty. Easy and different! The other recipe is my Tuna Salad. I noticed you might be tired of your version, Kathy. Try this one. A maid for some really rich people gave me this recipe about 35 years ago and I've made mine this way ever since. And I never have any complaints from others either. Tuna Salad Several Cans Tuna (drained) Finely Chopped Celery Finely Chopped Apple Chopped Sweet Pickle Cubes (not pickle relish!) Mayonnaise to taste The apple gives it the best flavor! Hope you try it. ~tenderlee

LOL it said no dogs :-( ..... at times I am the dog I even grow the bones LOL Seriously though the six or so hour drive is in next years plans. Should propose it as a group trip for the C&S club here and invite our sister group in Ct.

A cold buffet item which is a long time favorite of mine is Vegetables a la Grecque. I've always followed James Beard's method: VEGETABLES A LA GRECQUE "As the vegetables are eaten cold, rather than hot, they can be made in quantity and kept in the refrigerator in containers, to be brought out when you want a simple first course or cold vegetables for a summer buffet. Serve the different vegetables in the small serving dishes called raviers, or in flat pottery or glass dishes. A sprinkling of chopped fresh parsley or, if you like the flavor, chopped fresh coriander, makes a pleasant garnish." * Court bouillon: 1/2 cup vegetable oil 1/3 cup white wine vinegar 1/3 cup dry white wine or vermouth 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bay leaf 1 or 2 cloves garlic, peeled Dash of hot pepper sauce 1 tablespoon chopped fresh thyme, tarragon, oregano, basil; or 1 teaspoon each dried * Select from the following vegetables: young, tender green beans, wax beans, whole green onions or tiny white onions, small and firm mushroom caps, whole or halved leeks, halved or quartered fennel bulbs, fingers or cubes of eggplant, small and firm zucchini halved or thickly sliced, halved celery hearts, buds of broccoli or cauliflower, tiny young carrots, tiny pattypan squash, artichoke bottoms, or trimmed and quartered artichokes with choke removed (see note). * Put the oil, vinegar, wine, salt, pepper, bay leaf, garlic, hot pepper sauce, thyme, tarragon, oregano and basil in a large, shallow pan or deep skillet, then add a cleaned, trimmed vegetable and just enough water barely to cover. The court bouillon is sufficient for 1 pound of green beans or carrots, or 1 large eggplant, cubed, or 8 artichoke bottoms or a dozen mushroom caps. * Bring the liquid to a boil very slowly over medium heat, then reduce the heat and poach until the vegetable is just crisply tender when pierced with a fork or the point of a small sharp knife. Do not overcook. * Remove from the heat, taste the liquid for seasoning and add salt, if needed; then let the vegetable cool in the liquid. When cool, transfer to a refrigerator container or serving dish. Strain the poaching liquid and use again for other vegetables. If necessary, add more water. * Note: Do not simmer vegetables together, as they will have different cooking times. Cook your selections separately. As mentioned, there are many, many vegetables to select from. Just choose a few which offer a contrast of colors, flavors and textures and which are in season. Jim

I want to take the linen closet out of the master bath and put it in the laundry room and then see if there is enough room for a double sink with a good size shower (5 ft at least) and toilet. I would put a pocket door in that bathroom. While these bathroom changes are possible, I don't think they're wise. If you remove the linen closet and use all the vanity space for sinks, you'll have literally no storage in the master bathroom. Pocket doors are ideal for spaces that are rarely closed ... mudrooms, laundry rooms, closets ... but they're awful for doors that are opened /closed frequently. They wear out, and then the broken part is inside your wall. The other thought is to take out the double window on the back wall of the master bedroom and place one single window the the left of where the double hung is now and put a single door Here's what I'd do to the master bedroom: - Bring the master to the outside corner ... this separates the bedroom nicely from the rest of the house /gives an ample sound barrier in all directions. - Shrink the bedroom a little, allowing more space for the bathroom and the closet. - Yes to transom windows above the bed! These are not common, but they look great. Then add a sliding glass door straight ahead of the bedroom entry door, bringing in nice Southern light and making a nice sight line as you enter the bedroom. It also gives convenient access to the back yard ... and when you're outside, it's only a step into your bathroom. - Place the shower against the bathroom's far wall, allowing it to be large and luxurious. You'll have space for repetitive sinks, but I'd rather have a nice bank of drawers on each side of the sink ... good storage always trumps duplication. - The closet is now considerably larger than it was. I opened a door between the bathroom and closet, which eliminates the need for a linen closet IN the bathroom ... just plan a shelf for towels, etc. right by the door. - Note that I also changed your laundry room ... I moved the washer/dryer to the exterior wall. This allows the dryer to vent directly the outside; this is both cheaper and more fire-safe. I reduced the counter space a bit, but it will give you enough for a "waiting load" underneath, shelves above for storage, and ... just as important ... walking space. - I also doubled the space in the hall bath's linen closet. Alternate thought: You say it's just you and your husband ... do you need this linen closet? You have a small linen closet outside the two secondary bedrooms, which can manage guest towels and sheets ... you could expand this vanity to a more-than-minimal size. According to their website, "Almost any detail on our pre-designed floor plans can be changed. The size and location of windows, doors, closets, even entire rooms, can all be modified." So that's helpful. Yes, but you've said that your motivations are speed and simplicity ... if you make large modifications, you're throwing away the very things that brought you to this choice. Also I'd suggest you don't attach the garage to the house but have it offset a bit and have an enclosed walkway to the house. Make that the mudroom /pantry. Excellent plan ... I think this kitchen needs storage more than additional counterspace. It's a nice plan for a ranch house and reminds me of so many of the houses built in the 50's. I've lived in a house that was 90% this plan, and it IS a plan that works. Since you never do laundry when sleeping, put it where it is most convenient to you. I should have put my washer/dryer right next to my bedroom since the hallway there is wider, but I considered what if I did laundry when sleeping, which in all my years, I never did. Go figure. Keep in mind that when you move to a new place, your habits may change. Our homes do shape how we do things. So, obviously, the real question is, what's your ideal laundry method ... and how can you shape the house to support that? Also what about moving the stairs here creating a natural wall? Nice! I'd move one of those sliding glass doors so it makes a nice, bright sight line as you enter the foyer door.