That is one VERY cute baby, a very thoughtful look, too. I was so wrapped up in what I was trying to do that I didn't comment. Annie, Sam does look a good bit like Sean Connery but wasn't thrilled with all the picture taking that was going on, I think. Basically he's a happy, fun-loving person to travel with. Ann is my best friend and we've known Sam for years and traveled together numerous times. Neither of our husbands like to travel but don't mind if we do, so it works well. You're on the countdown with the wedding now and I know it will be beautiful and I'd say fun, too. You've put in a lot of hard work and I can't wait to see the pictures and hear all about it. jude

This is absolutely delicious, and very figure-friendly!! Chilled Lobster & Asparagus with Shallot-Tarragon Vinaigrette 2 servings 4 quarts water 2 tablespoons salt 2 (1- to 1-1/4 pound) live lobsters 1/2 pound fresh asparagus 1/4 cup olive oil 1-1/2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 shallot, minced 3/4 teaspoon chopped fresh tarragon 3/4 teaspoon chopped fresh parsley 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 1 small head Bibb lettuce Garnishes: fresh tarragon sprigs, lemon wedges Bring 4 quarts water and salt to a boil in a large stockpot. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool. Remove meat from claws and tails. Chill lobster meat. Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Set aside. Combine olive oil and next 7 ingredients in a jar; cover tightly, and shake vigorously. Arrange lettuce leaves, lobster, and asparagus on plates; drizzle with dressing. Garnish, if desired. Source: The Coastal Living Cookbook, copyright 2004 Lori

hmm. by definition, oil is fairly hefty in calories so cutting back on that is step one. i know sugar is thought of as being fattening but at 16 calories per teaspoon (or is that tablespoon?), i don't see it that way at all. in any case, this is reasonably light-tasting and can easily be altered with the addition of whatever appeals to you--i do think it's great exactly as written! SueÂs salad dressing Rice wine vinegar to the "V" line on a cruet (1/4 cup) Oil to the "O" line (1/2 cup) A splash of cider vinegar or lemon juice Some salt A little pepper Dried dill or tarragon or basil (as a variation, you can use up to ½ balsamic vinegar for the rice vinegar)

Thanks SOOOO much for that curry paste recipe. Looks wonderful. Aji Sauce - (pronounced - ah hee') I first heard about this recipe from Daisy Martinez. I'll give her recipe first which I find most useful because the particular combination of ingredients is one that will keep well in the fridge for several days, kind of like fresh salsa. The second recipe I'll post here has things like cilantro which I find wonderful but it doesn't last long, hence you need to use this sauce quickly but you can tell the two are very similar. My use for this recipe is for nearly everthing. That is what Daisy said when she provided the recipe and I totally agree. It is great with eggs, yogurt, and as seasoning for nearly any kind of saute especially beans or lentils. I plan to marinate some tofu with this eventually but haven't got around to it. Hope you enjoy it as much as I do. I think one of the things it provides besides good taste is a way to have the chopping done of veggies that you are going to use probably anyway (if you cook like me) so it saves some time doing it all at once when you make the sauce. I also think it is better after it sits in the fridge for 24 hours. (Food processor is not an absolute requirement but I find it very useful here) -------------------- from: Daisy Martinez cooks PBS show on TV (I may not have this exactly the same, I took notes and I have changed this recipe to accomodate a pint jar - she used a quart jar) 4 cloves garlic 1 large jalapeno with ribs and seeds (sometimes two if you like more heat) 1 large (but not huge) red onion 2 - 3 teaspoons kosher salt (or so to taste) fresh ground black pepper (not so much since you have the Jalapeno) mince garlic and jalapeno in food processor (I like to add salt at this point to make sure garlic gets salt - helps flavor IMO) rough chop red onion and add to food processor process all in food processor until minced add mixture to 1 pint jar and fill to top with lime juice Let it chill in fridge - seems to be better after it is chilled --------------------------------------------------------------- from: epicurious.com Aji Sauce Bon Appit : July 2009 by Steven Raichlen Yield: Makes abaout 3/4 cup ingredients 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large) 1/2 cup coarsely chopped green onions (about 2 large) 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia) 1/4 cup coarsely chopped fresh cilantro 2 tablespoons (or more) red wine vinegar or fresh lime juice 3/4 teaspoon coarse kosher salt 1/4 teaspoon freshly ground black pepper preparation Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.