Maybe someone got BINGO today, but I still need one more! Are we all waiting for the same one to be picked? We've been getting rain lately and my plants love it! I see some spaghetti squash forming on those plants. I have them growing in tomato cages because I don't have much ground space for them to wander ... although they are certainly trying to do that. I may have to place slings under the squash as it grows larger. :-) May went by in the blink of an eye! Jeanne

The party was a hit and so was my costume! We only made the deviled eggs and some Trick Or Treat Punch (frozen lemonade concentrate, orange powdered drink mix, and ginger ale and we cut up an orange to add to the pitcher). All the other food was delicious and a good time was had by all. Two of our guests didn't show up, but still it was a good time just catching up with old friends and got to meet some new people as well. Stay tuned for when I post pictures of me in costume! Brad AKA Moonwolf

I would love some of the kale salad! I have lemons, pumpkin seeds, mango, honey and olive oil.....and will get the kale next time I go to the store. She did look great.

I just found this and can't wait to try it. It is Pappadeaux's Blacken Shrimp/Oyster Fondue. 4 x Shrimp Peeled & Deveined 4 x Oysters Blackened Seasonings - To Taste Melted Butter As Needed 1 cup Spinach -- Chopped 4 x Mushrooms -- Sliced 2 oz Lump Crabmeat 2 tbl Green Onion -- Chopped 4 oz Monterey Jack Cheese Grated Garlic Bread Sauce 2 tbl Butter 2 tbl Flour 1/4 x Onion -- Chopped 1 cup Shrimp Stock Or Water 1/2 cup White Wine 1 pch Cayenne 1 tsp Salt 1 cup Whipping Cream · Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. · Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers. · Makes 4 servings · Sauce: Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside. Prepare shrimp stock by boiling down 1 cup shrimp shells in 4 cups of water. Boil shells for 30 minutes. · Cuisine: Cajun I Love this Stuff! Gayle