OK, maybe I'll scratch the picnic idea. I've only been "under" once and I don't remember much about it. I spent the night in the hospital so ate whatever they brought me. :-) Possibly do the picnic thing the next day for lunch...sans the wine and dessert. I think we're going out for Chinese the night before (Monday). And dinner on the day after (Wednesday) is the CF gathering....Japanese!! I just have the night OF the surgery (Tuesday) to worry about. I'll have a dozen of my fresh eggs on hand, bread for toast and some fruit (canned or fresh available). I can take some of my homemade chicken stock and do an egg drop or chicken/orzo type thing. Even if she doesn't want much of it that night, I can leave it for an easy meal in the next few days. DD and I can drink the wine!! LOL It's kind of a joke. Mom's a big dark chocolate fan and I'm the wine drinker! When I saw them "premixed" I bought it! Mom only likes really, really sweet drinks (cordials, kahlua, etc.) so I'm betting this stuff is sweet. I'll let ya know!! Thank you all for the advice. No point in going overboard if she isn't going to enjoy it anyway. Deanna

Here you go Karen. Stacked Pizza posted by Sharon (Chase) 7 sheets phyllo pastry 1/2 cup butter melted 7 TBSP freshly grated parmesan 1 1/2 cups grated mozarella 1 sweet onion sliced thinly 5-6 roma tomatoes, sliced 1 tsp oregano salt and pepper to taste ( I don't use any I find the parm salty enough and I forget about the pepper!!!) fresh herbs sprigs thyme, oregano or rosemary Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozerella. Place onions on top then place tomatoes on top. Season with oregano. Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles) Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper. Linda

Is this "radish recipe"...just the buttered white bread with sliced radishes and a dab of salt??? Or am I missing something. Being reminded of "my chicken salad"...poached chicken breast, chopped into fairly small pieces, dressed with mayo with lemon juice added and a goodly amount of chopped celery... I get..."you have the best recipe...do you share" And "this is so unusual, do you share the recipe"...and "What do I taste here?"...my answer.."mayonaise!!" LOL! Sometimes the most simple is often the best. Linda C

Wow, what a turn this thread has taken. Alex, I've looked through my "Classic Cuisine of Provence" cookbook and one recipe looks very good, and very Southern France. Below is taken directly from the book. I've never made it, but I will. Pan Bagnat "Literally, 'bathed or moistened bread', the name is so much more picturesque in the ancient language of the Provencaux. Nearly a salade nicoise in a bread roll...the secret is the drizzled olive oil. Great for a picnic lunch. Pan Bagnat 1 Crusty round bread roll, or 1/4 of a baguette 1/2 clove garlic 3 TBS olive oil 2-3 lettuce leaves 1 tomato, sliced 1/2 hard boiled egg, sliced 1 tbs flaked, canned tuna in oil 6-7 black olives, pitted and halved 8 slices cucumber 2-3 strips green pepper 3 anchovy fillets salt black pepper serves 1 Cut the bread in half and discard the soft crumb in the center. Tub the bread inside with garlic. Drizzle a tbs or so of olive oil over the base of the inside, and rub a little over the top, making sure it is absorbed. Place lettuce leaves on the base, adding slices of tomato, egg, tuna, olive, cucumber, green pepper and anchovies. Season with salt and freshly ground black pepper. Add another layer of lettue leaves. Place the top of the roll in position, cover with foil, press firmly with a light weight and stand in a cool place for 10-20 minutes before serving. The longer it stands before you eat it, the more moist and delicious it becomes." Jo