Thank you all, my dear, dear friends. Yesterday we had one of those days here at our house -- no water for 36 hours, Freya sneaking a pizza off the kitchen counter, and the smell of fresh polyurethane pervading the cold, damp house.... On the other hand, I had the loving affection of Tom and my DS Jacob, calls and cards from family, and greetings from all of you. And tonight we're going out to dinner to try celebrate again. Carla, Luanne, Jon, Anita, Lori, Ingrid, Sue, Carolina, Pamela, and Carol -- each one of your messages brought smiles and memories to my mind. I just realized that with the exception of Ingrid, I know each one of you in the Real World (as opposed to online) -- Ingrid, we'll just have to correct that soon. The only birthday wish I have left (besides more rain) is to hope that I get to see you all again as frequently and as soon as may be. Rosefolly

Thank you again, everyone. I've had a great day, and you guys helped make it that way. Terri, here's the recipe for the pancakes. It's from the King Arthur Flour Baker's Companion cookbook. I'm including their recipe for the sauce, although we've never made it. We've just heated some blueberries and made a sort of syrup out of the blueberries. This morning DH mixed some applesauce in with a blueberry sauce I threw together the other day for another dish. I'm sorry, I don't know what I did for the sauce, other than a little bit of sugar, a couple of cups of blueberries, and a big splash of rum. (That was a mistake, it tasted way too rummy, but by this morning, it was a lot better.) Anyway, I'll present the recipe as it is in the book. That vanilla sauce does look good. Lemon Ricotta Puff-Pancakes with Vanilla Scented Sauce Batter 3 large eggs, separated 1 1/2 cups (12 ounces) buttermilk 3 tablespoons (1 1/4 ounces) sugar 1 cup (8 ounces) ricotta cheese 1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 2 tablespoons lemon zest (from 2 large lemons), or 1/2 teaspoon lemon oil 1/4 teaspoon nutmeg 1/2 teaspoon salt Sauce 1 cup (8 ounces) ricotta cheese 1/2 cup (2 ounces) confectioner's sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Batter: In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt. In a third bowl, beat the egg whites until stiff but not dry. Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay. Fold in the egg whites. Heat a lightly greased griddle or skillet over medium heat until hot enough to evaporate a drop of water immediately. Drop the batter by 1/4 cupfuls onto the heated griddle. Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes. Cook for about 1 minute on the second side. They should be a very light golden brown when finished. Serve with sauce. Sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream is sauce is too thick. Note: The pancakes may be made a day ahead, cooled on a wired rack, then wralpped tightly and refrigerated. To reheat, preheat the oven to 375 degrees F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes. Thanks again, Sally

Anele...with all you have going on I am so pleased you found this thread and sent your wishes. Thank you ! DH is a special guy. If it weren't for him I know I wouldn't be meditating and that has led to so much more as far as my piece of mind....which he then benefits from. A win/win situation for sure. I am so glad to hear from you and look forward to news of the new little girl when she arrives. c

A happy happy birthday to you Mama!! I've got a BobLoad in the dishwasher and will run it in your honor.