Pixie- put 'notebook and pen' on your list for the March Green Elephant. Those items and papertowels never fail to save the day. But best of all would be MORE TIME to spend taking names and notes of all things swapped. Lucky Lawrence, if you're in run of the mill lowland Bellevue you should be able to leave your dahlias in if they are in well-draining soil and not at risk of drowning, like under a downspout or something. Mulch with leaves, fern fronds or straw to divert water and insulate and they should re-emerge next April/May. If you're higher up as on Cougar Mtn, and subject to more prolonged freezes, you would be safer digging them and storing in a garage or crawlspace that won't freeze. They really are healthiest if you dig them every year or two- (less competition among the roots and fewer stems to support from a relatively small rootzone.) Plus the clumps of tubers just get unwieldy after 3+ years. That's my 2 cents and welcome to Western WA!

From what y'all have been through and will go through with Ivan, I think the most important thing is TRANQUILIZERS. You can always replant and clean up but you can't always get yourself together enough to do it. Hurricanes are traumatic and three in a row just kills the human spirit. God bless.

Annie, you might try this recipe for lamb. It's one of my favorites. It's a great cold weather dish. (And I apologize to anyone who's tired of me posting it, but it really is easy, delicious, and the long slow braising does dissipate a lot of the slight gaminess that lamb sometimes has). FWIW, my dog goes absolutely crazy when I cook it. There is a French bistro dish called "Gigot de sept heures"--yes, that's "Seven hour leg of lamb". I first ran across this in Anthony Bourdain's "Les Halles Cookbook". The first time I fixed it there were two teenagers in my house who claimed they didn't like lamb. Suffice it to say there were no leftovers. Bourdain makes the comment that when it's done, you should be able to cut it with a spoon. Like all common recipes, there are variations: but it's basically a braise in a heavy casserole dish. I used a deep cast iron Dutch oven with a tight fitting lid, and it worked great. Season the lamb with slivers of garlic, sear it, add liquid and vegetables, cover the pot, put it in a slow oven and DON'T PEEK for seven hours. Omigod, is it good--and easy!! This is a perfect dish for a day when you have a lot of laundry or housework to do. You gotta be in the house anyway, so may as well have a no-stress supper cooking while you're doing other work. You put it in the oven after brunch, then do whatever you need to do, and after seven hours you have some juicy and scrumptious lamb. A half hour before serving, cook up some noodles or something to catch the juices. Here's Bourdain's version. The only liberties I take with it is to brown the meat prior to putting in the other goodies, and since I have a very tight fitting casserole I don't bother with the flour seal. You can also use a little more wine if you want. The garlic cooks down so its not overpowering; do use at least the amount it calls for. GIGOT DE SEPT HEURES 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sidesÂbut thatÂs not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. Remove the Dutch oven and break the seal. You don't eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!

GOTCHA!! I see the whole picture here! Thank you all for your imput! It is very understandable and I see things a lot clearer now. Choosing non-married couples makes sense for a lot of reasons. I am no longer miffed and will be very supportive. Actually, I am kind of glad it happened this way because it will allow my fiance a better understanding of the relationship I have with my own god daughter. He is such a wonderful partner and father, that any child he is able to have an intimate relationship with would be truly blessed anyway. No - I am not Catholic, but the rest of my family is. To Carla35 - Yes I do know what it means to be a God Parent. I am a God mother to my best friends' daughter. We baptized our son last July so I am very familiar with the Catholic religions practices regarding God parents and the sacrament of baptism. To Colleenoz - My fiance's neices and nephews not calling me aunt doesn't bother me. I used it as an example for you all to better understand my relationship with the children. It is up to their parents and them as to what they call me and if they ever decide to even call me "aunt". Also - we DO have tentative wedding dates set for either November 1st or 8th of 2008. We plan to marry in Puerto Vallarta, Mexico. Thank you all for your comments!