Hi ladies! Belated Happy Birthday Dee! Your package looks awesome! :) KYSusie--I didn't answer your ? re hair coloring either--I have done both. I tried a new stylist and I love my hair! She cut it so well that **I** can style it at home, and it looks great! Honestly, this is the best cut I have ever had, and she is worth every cent! (until the reality stricks me when I get the bill!) Well, a DGF and I went to our annual hen-party on Monday night, and she suggested that we eat at an O'charley's before we went. Now, this part of Louisville is typical middle-class suburbia--nice homes, etc.... Well, we had just started munching, and all of a sudden all h3ll breaks loose; there was a drive-by shooting in the parking lot (2 cars down from mine), and about 60 feet away from where we were sitting. Holy splumony! Talk about creepy. We're chowing salad, and here's this guy all red and holding his side sitting in front of my car. I think they caught the guys that did it; they had been on a 2 man crime spree, and decided to shoot someone. I told my bud that I'm going to have to stop going out to eat; remember the old man that died next to my table at the casino buffet? Scheech! And I forgot to tell you all--Rog's cousin's 12 yo step daughter went to her first dress-up dance on the 11th, and since her mom was at work, I got to help her get dressed and mess with her makeup. What fun!!! She is so pretty that it scares me, and she picked out a really pretty, long, black spagetti-strapped dress that was *not* tacky like so many are now. Her mom and I went back up to the school when mom got home, and we had a blast, hiding in the shadows, watching the dancers. G0d, these kids look so much older than I did when I was 12. Ack! It was sweet, and I was touched to be a part of her big night! :):) Rog and I went to an all day conference at the local World Trade Center for information on exporting from China. Really interesting stuff; makes me realize that I want to seriously research this option a bit further. I worked an art auction last night, and my old comnpany owner was there with his wife. Talk about awkward! We were nice to each other, but he can go p!ss up a rope as far as I'm concerned. Oh!! And I found out that my old boss is preggers; I guess she finally oops her hubby, b/c he definitely did not want another kid. Their DD is 10, so this should be fun! I'm glad I'm not there any longer! Gotta go! Hugs, Maddie

Well, I just can't believe it. I dropped the 2 pounds that I had gained. I don't know how that happened - probably fluid. I'm feeling much better. Each day is an improvement but still need lots of rest it seems. I've got good movement in the arm now without it hurting and it isn't hurting to lie on that side now. I'm supposed to take the tapes off on Monday if they haven't come off themselves. There is no sign of them loosening. I'm dreading doing that. Wish someone else would, but I don't really have anyone to ask. Good luck wild chicken. You can do it. Letting others put you down is not a good thing to do. Putting others down is not good either. I have a sign on my desk that says " Don' take unfair advantage of any person and don't let any person take unfair advantage of you" I don't know where I found those words, but at the time they were meant for me. It knocks all the confidence out of oneself until you decide to take action. It appears you have reached that point. I'm sure that will motivate you. Just perseverve and you will lose that weight. Think how happy you will be!!! Please keep us updated. That helps, too. I know it helped me. All the best to eveyone.

I wish the picture with this recipe had printed. So light and fluffy and can be made a day ahead, which I did.It was such a mouthwatering one. Anyhow, I had some friends for brunch today and this dish got rave reviews and requests from all, for the recipe. I served it with steamed asparagus, Sushipup's greek salad, Jasdips rolls and AnnT's raspberry scones. Almost a total CF meal. YUM YUM! jude Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut •5 large eggs •1/2 cup milk •1 teaspoon granulated sugar •8 ounces (2 cups) Monterey Jack or Muenster cheese •2 ounces cream cheese, cubed •8 ounces small curd, low-fat cottage cheese •2 tablespoons unsalted butter, cut into small cubes •1/4 cup all-purpose flour •1/2 teaspoon baking powder •pinch of fresh chives •salt and fresh-ground black pepper to taste •optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

Ok, GIRLS! I am thinking of doing it myself too. We are getting bids over $100,000 and that just cannot be right. I have done so much research and know who the good subs are from other neighbors and who they used. Can it be done or am I crazy? I know I cannot be on site each day as I work 4 days a week. Would it still be doable? I think I can probably hire someone hourly to come out at the end of the day each day and just look at the work and make sure the subs are doing a good job. Or is this a recipe for disaster? Lynn, would you be willing to talk by phone once so I can ask for your candid advice? If so, please email me at katlud at gmail dot com. Thank you! Katherine