Yes, browser window. One user is is about 99+% Firefox, the other user only uses IE. For now I only want to examine the look and feel of the drop-down with the mouse-over so owbist's note gives me a tool to play with. It may turn out I don't like it.

If those are the two you want to serve, I'd go with an Orange Butter Cookie, as orange is delightful with chocolate, yet pairs well with the lime as it is in the ''citrus'' category. Here is a recipe I haven't tried myself, but saved. If you decide to go this route, I hope you'll let me know how it turned out. Oranges aren't easy to find here right now, but maybe you can find them where you live. I don't know the source of this recipe, but for some reason think it was in the New York Times. Orange Butter Cookies 1 3/4 cups unbleached all-purpose flour 1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture) 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 1/4 cups granulated sugar 1 cup (2 sticks) cold unsalted butter 2 packed teaspoons freshly grated orange zest 1 large egg plus 2 large egg yolks, at room temperature FOR THE ICING 1 orange 1 1/2 cups confectioners sugar 2 to 4 tablespoons whole milk 2 drops almond or vanilla extract Pinch - fine salt Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined. Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week. When ready to serve, make icing. Zest the orange; sift confectionersâ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine. Place cookies on a rack and drizzle icing over each one. Icing will settle into cookie crevices; let harden. Yield: About 4 dozen cookies. Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking.

update on tonight's dinner: early this morning I decided to eschew the pears and serve a spinach salad with pine nuts, crisp crumbled bacon and a drizzle of Vidalia onion dressing. I didn't do bacon dressing because one guest eats no pork products, so having bacon pieces on everyone's salad but his solved that dilemma very nicely. I also found beautiful fresh haricots verts, which I am steaming and tossing with a squeeze of a lemon. This way I get spinach and beans, which makes me very happy :-) Mtnrdredux, for your retro dinner I hope someone brings green bean casserole....I adore it!

chloebud, I like that, thanks! I never did get a picture of the entire meal, but I did fancy up the banana cream pie by cutting tulips out of the pie crust scraps, sprinkling them with colored sugars and decorating the pie. The crust was Nathan's Never Fail Pastry, thinking fondly of SharonCB, who kindly shared the recipe a lot of years ago. It's the easiest pastry I've ever worked with, and nice and flaky. I also made something that's a tradition in my family, hard boiled eggs pickled in the brine from pickled beets. For extra color I also pickled some in a turmeric based brine and then left some plain, and made them all into deviled eggs. The beet pickled eggs turned red all the way through to the yolks, while the turmeric pickled ones only colored the outside, which surprised me for some reason. And, of course, I didn't manage to take a picture of the turkey, the hasselback potatoes, the sweet potatoes with apples and Italian sausage, the homemade Honey Rolls made from Sol's recipe. I do have an old picture of the gluten free lemon bars, though! Annie