Oh, I remember those boxes, too!! :O) All the girls would make theirs so pretty & frilly & pink...then the boys would use black & blue & red....! LoL Oooh, and the anticipation of getting a valentine from the boy you've got a crush on!! *sigh* I never did get a valentine from the boy I wanted to. LoL Oh well, I STILL love Valentines Day!! I decorate my house with red & pink paper chains...and cut out hearts from construction paper! Make pink & red cupcakes! I go nuts, I love it!!! LoL

Anita you're very welcome but to clarify I was in no way, shape or form trying to be dishonest, I just didn't feel it necessary to take credit for helping a friend. We're all here for you. Hugs Shirley, I thought it was a hoot too. Doesn't it look like our group? lol We never tire of looking at gardening magazines, do we. My sweet little McKenzie will be 1 year old tommorrow, my how time flies. And speaking of birthdays we must throw a party for our Dee/Faintheart. Dee's birthday is the 26th. So keep checking in and and wish her a great big happy birthday! Well girls thanks to all of you for a successful swap. You girls are the best! Sassy

That steak really looks good Alexa and the Bernaise held up great. I made the citrus cheesecake Sunday but we only finally got around to eating some tonight. It really was an excellent cheesecake. I'll make it again. I didn't put the sour cream on top of the cheesecake, in case I wanted to make the lemon curd for it. Also, instead of just zest I used the juice from the Meyer Lemon and the lime. I also added a tablespoon of cornstarch to make up for the added juice. Classic Cheesecake [modified] Serves: 8 to 10 servings This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake. Ingredients Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt Filling: 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see cook's note) or extract 1 teaspoon finely grated lemon zest [used zest from 1 Meyer lemon] 1 teaspoon finely grated orange zest [zest from half an orange] [added zest from 1 lime] As said above I added the juice from the lemon and lime plus a tablespoon of cornstarch dissolved in the juices. Topping: 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Directions Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.[Mine took almost 1hour and a half] For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. Notes We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean. --------------------------------------------------------------------------------- My note: Do let it set in refrigerator for time suggested. It's a very creamy cheesecake.

No decorating, and I do not like heart motifs. We have always given cards, and my adult children have always received a gift in addition. When they got older, it was a check. This year, they are getting a pre-lit Pencil Christmas tree like the one I found this past Christmas and I have posted photos of. They all loved it and asked for one for next year. I found them to be half off after Christmas. Since DH and I will be out of the country for Valentines (my gift from DH), I told the children that they would be getting trees for a gift ahead of time. I must remember to buy those cards!