Happy belated birthday.

Well here I am a day late as usual. Have a great birthday anyway! I think you should celebrate all weekend.

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

No cake for me, Annie. Don't care for it, really, not being much of a sweets gal. We did have a really yummy cup of hot, home made cocoa when we got home and cuddled in front of the fire...and I won't say it wasn't laced with anything. ;) Thanks, all!