I'm alone, but not for long. Hubby is at work until dawn, but the boys will be back soon. We have acquired a second boy, a 13 year old for a while. He's my son's best friend and I sure hope it stays that way!! His mom is having complications during her 8th month of pregnancy. He might be with us for a while. It's nice having him around, he brings out my son's good side. Positive peer pressure, I LOVE it! My son got a little smart with me yesterday. Cory said "You better watch that mouth! You know I have my mom on speed dial!" Nathan says "NOOOOOOOO!"

thank you, I will be trying this very soon and I will let you know.

I would make a veggie side (this one appeals) Escabeche Casa del Sol (Marinated Vegetables) - Ecuador For 12 servings 2 tablespoons black peppercorns 1 tablespoon dried thyme 1 tablespoon dried marjoram 1-1/2 teaspoons dried oregano 4 bay leaves 1 whole garlic head 2-1/2 cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound) 2 tablespoons vegetable oil 2 medium onions, each cut into 12 wedges 1 (12-ounce) jar sliced pickled jalapeno peppers, undrained 3/4 cup cider vinegar 1 cup water 4 cups small cauliflower florets 3 cups thinly sliced peeled jicama, cut into triangles 6 cups (1/4-inch-thick) diagonally sliced zucchini 1. Preheat oven to 400 degrees. 2. Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400 degrees for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl. 3. Drain jalapenos over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeno juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapenos, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator. Yield: 12 servings (serving size: 1 cup). Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature. ******************************************************** Or maybe this one............. Escabeche de Verduras (Bolivia) (Pickled vegetables) Ingredients: 1 pound medium size carrots ½ teaspoon salt 1 pound small onions ½ teaspoon salt ½ pound red locotos or chili peppers ½ pound green locotos or chili peppers ½ teaspoon salt 1 pound string beans ½ teaspoon salt 1 medium size cauliflower head ½ teaspoon salt 10 seeds black pepper Wine vinegar Preparation: 1. Carrots: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down. 2. Onions: Cut the head of the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down. 3. Locoto: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down. 4. String beans: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down. 5. Cauliflower: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down. 6. In a frying pan, toast the black pepper seeds a just a little. 7. Mix all cooked vegetables and put them in a large pickle jar. Add the toasted pepper seeds and pour in the vinegar until covering the vegetables. Close the jar and let stand for two or three days before consuming. ******************************************************* And the rum sponge cake for dessert! Rum Soaked Sponge Cake (Bôlo Bêbado - Brazil) Cake Batter 1/4 cup plus 2 tablespoons plain dry bread crumbs 1/4 cup plus 2 tablespoons granulated sugar 1 tablespoon unbleached all-purpose flour 1 tablespoon baking powder 6 large eggs (at room temperature) Put all ingredients into a food process or blender and process until the batter is smooth and well blended. Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan. Pour the batter into the prepared pan. Bake on the upper rack in a preheated 350 degree F oven until golden and a wooden skewer inserted in the center comes out clean, about 15 minutes. Remove the cake from the oven to a wire rack to cool for 15 minutes. Meanwhile, make the syrup. After syrup is made, run a knife around the edges of the cake to loosen it from the pan. Then turn the cake out onto a large serving platter. Pour the rum syrup over the cake and allow it to cool. Serve the sponge cake at room temperature or chilled, plain or with the garnish of your choice. Rum-Flavored Syrup 1/2 cup granulated sugar 1/4 cup water 1/4 cup cachaça or white rum Put all ingredients in a small saucepan; bring to a boil over medium-high heat, stirring occasionally, and then remove from the heat. Garnish Fresh fruit, fruit complete or confectioners' sugar (optional) If using confectioners' sugar, make sure the cake is cool or it will melt into the cake.

I just happen to have some macadamia nuts Ineed to use. COCONUT BLONDIES WITH TOFFEE AND MACADAMIAS (Picture Perfect Meals) 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1-1/2 cups light brown sugar, packed 1/2 cup sugar 1-1/2 teaspoons vanilla extract 2 large eggs, room temperature 1 cup macadamia nuts, coarsely chopped 1 cup toffee bits 1-1/2 cups sweetened flaked coconut Preheat the oven to 350 degrees and butter a 9-x-13-x-2 baking dish (room temperature or softened butter makes this step incredibly easier). In a bowl, whisk together the flour, baking soda and salt; set aside. In another bowl, combine the butter and sugars, whisking until smooth. Whisk in the vanilla. Add the eggs, one at a time, beating well after each addition. Switch to a wooden spoon or a rubber spatula and stir in the dry ingredients until well-blended. Fold in the nuts, toffee and coconut until nicely mixed. Scrape the batter into the prepared pan and smooth the top with a spatula. Place the pan on a large rimmed baking sheet and bake until the top is nicely golden brown, 40 minutes. Cool in pan before cutting into squares