Thanks, holiday-ers! magpie...I started that t'scape in the morn as I was headed out to weed gardens...not caught up yet...since a couple wks of "slowdown" time...but, anyway, whenever I came back in the house, I looked in the buffet to try diff placemats, napkins, etc....and then I'd go out & work...back in & the dishes were calling me! So I scronged around the house...had some candles first, but then I thought, fresh flowers, but what would look good? Anyway, was lots of fun...but I was thinkin' it all day long! LOL! Addiction, this is another addiction, I'm telling ya! frou...that's the only cookie jar I own (storage reasons) & I bought her because my spare room is "Gone with the Wind"... Ahhhh, purplemonn, I FELT your presence! Thank you! punk...thank you for your sweet comments...& for visiting with me in spirit, too! janet...what a wonderful uplifting gift from your DIL...good to appreciate those moments when you need a lift...a santa driving a purple VW...LOL! Thanks! More gardening days ahead...rainy last night & today...will enjoy tomorrow! Jeanne S.

The fact that you can get fresh veggies at your farmers market made me think of this. It's excellent and impressive! Salut Salmon Inspired by a dish served at Salut Caf� Americain in St. Paul MN Zucchini, sliced Yellow Squash, sliced Grape Tomatoes, halved Fresh Spinach, rough chopped Salmon Filet Dill Butter Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil. Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve. Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature. For dessert... Meyer Lemon Pudding Cakes 1/3 cup sugar 1/4 cup sugar, plus additional for ramekins 1/4 cup all\-purpose flour 1/4 teaspoon salt 2\-3 Meyer or regular lemons 3 large eggs, separated 2 tablespoon butter or margarine, melted and cooled 1 cup whole milk 1 pint raspberries, for garnish Fresh mint sprigs, for garnish Preheat oven to 350 degrees F. Grease eight 4\- to 5\-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess. In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture. In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes. Add one\-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins. Arrange ramekins 1 inch apart in large (17\-inch by 13\-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims. Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer. Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm. Linda

It's pretty! The white thing is just style. Massive white crockery with delicate portions was the pinnacle in Europe decades ago. I thought all that white made the food look unappealing, even at a three star restaurant with equisite plating. Someone makes a pronouncement and it becomes codified. I agree that ideally the dishes should set off, rather than clash with the food, whatever color, design or style that might be. Blue and peach are complementary colors, so even in theory they should look good together. :)

Since this is a buffet, one of my goals is just to have enough ubiquitous stuff that everyone likes so that picky eaters can at least find something to eat. And since the guests are going to be girlfriends I have known since most of us were toddlers together, I have a pretty good idea of their tastes. It's the small town rural WASP taste, and while I know there are plenty of exceptions (me being one) I've been around it enough to know the basics. Don't get on my case for stereotyping, I realize that not everyone fits that stereotype but like I said, I know these gals. So many people don't like fish, so I know the salmon mousse isn't going to be popular. Also anything marinated with herbs is going to be too spicy for some. Swedish meatballs will be a hit. So I've pretty much settled on a menu. Some fancy schmanzy "exotic" things for my own entertainment, with enough other stuff for the picky eaters. Asti spumanti and chilled small cans of diet and regular 7 Up and lemon lime soda water Salmon mousse on a bed of spring salad greens with maybe a few radish or carrot roses for decoration, maybe different colored sliced cherry tomatoes. Rye toasts Crudite selection with cucumber dip. Mom has a nice glass tray with the different sections so it will be fun to use that. Hummus, marinated feta and artichoke salad, home made pickled asparagus wrapped in proscuitto. Pita triangles Probably won't be the favorites but I will eat the leftovers. A cheese, salami, ham and fruit board. This will be for the picky eaters and for me to use these cute cheese cutters I bought. Edam cheese, havarti swiss, apples, pears and either grapes or blackberries. Maybe something like colby jack just in case those other two cheeses are too "out there." Again, I know what sells locally, I'm not saying Edam cheese or havarti are actually all that weird. Folks around here find something they like and stick to it, my circle isn't adventurous. I am the outlier. So was my Mom. She loved Edam and havarti. I think I will just go with something like sliced up farmhouse or Italian white bread brushed with butter and toasted to accompany the cheese board. I have a three section glass condiment tray so maybe put some pesto, mustard and mayo in that. Swedish meatballs Cookie tray Possibly a store bought bundt cake or phyllo tarts with lemon curd and jam or berries.