Sandi, the little wedding cake pans sound cute. You are creative. I bet you could come up with a way to decorate a table with one. Kathleen, please don't make me think hard. It makes my head hurt! LOL I think the little rose pans are kind of expensive at any store. Wish I could remember where they were on sale. I think I was only at K and Wall Mart that day, but who knows. That would be a great thrift store or gs find.

@penny g I now have a first-hand LG service reference (meaning I am onsite) with a friend who bought a 2012 LG refrigerator via Facebook Marketplace several days ago upon moving to a house from an apartment. Immediately upon connecting to power, it runs but doesn't cool. Either a) the compressor is bad internally and not pumping refrigerant (freon) or b) all the refrigerant has leaked out. Someone worked on it previously per evidence of a tap valve on one of the compressor lines and those service taps may leak. He contacted LG service online either Saturday evening or Sunday afternoon. Later Sunday received confirmation of the contact. Monday received a confirmation of a service tech coming the next day Tuesday (today. Tuesday morning confirmation of between 1p and 5p. Tech arrived at 2:30p on Tuesday ..... Sunday --> Tuesday timeframe. The tech advised that LG extended the warranty to 10 years due to known problems with the compressor but unfortunately can't do the repair at no cost because 1) it applies only to the original owner with sales receipt in-hand, 2) some other service had already done a repair evidenced by a refrigerant tap valve on one of the compressor lines. He said they would do it at full cost (which means the required parts for a 9yo unit are available) but that the cost is too high to justify.

As another side note, I have served reconstituted dried fruit compote as a dessert with a Greek meal. I topped it with warm vanilla pudding, which I made with milk, but I have also made it with soy milk. The squash gratin comes from a book my late mother gifted me, "Williams and Sonoma Vegetable" cookbook. Sort of a cross between a coffee table picture book and cookbook. It calls for "pumpkin" but I usually use another type of squash and I can rarely find good meaty pumpkins at the store. Hubbard squash would be fantastic in this dish. I think I usually make it with butternut squash though. Delicata would be an interesting experiment. Pumpkin Baked with Tomatoes and Rosemary Bake at 350 so start preheating the oven before assembling the gratin You will need an 11 or 12 inch square pan or a 13x9 inch pan. You could probably use a round pan, but you need at least 3 inches on the side of the pan. 1 baking pumpkin or winter squash, 2 lbs. 4 TBLSP extra virgin olive oil Salt and freshly ground pepper 1 yellow onion chopped 3-5 cloves garlic 2 cans, 12 oz. each, diced tomatoes (not petite diced. Stewed would even work) Pinch of sugar 1-2 tsp. fresh rosemary, minced. Use HALF of that if using dried Peel the squash and slice into 1/2 inch thick slices. Heat 3 TBLSP of the oil in a heavy nonstick pan and in batches, lightly sautee the pumpkin in single layers. Do this in batches to make sure the squash doesn't get mushed and gets evenly browned. Season with salt and pepper and transfer to a platter on hold. Add the rest of the oil to the pan and do the onions, add the garlic in the last minute or so to lightly brown and then the tomatoes. Continue to cook until it forms a thick sauce. Stir in rosemary and remove from the heat. Layer the baking pan with layers of squash topped by tomato sauce. Start with 1/3 of the squash, 1/3 of the sauce and finish with a final layer of sauce. Drizzle lightly with more olive oil. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife. Should take 35-45 minutes but check after 25 minutes as ovens and squashes and pan sizes may vary. Remove from oven and cool a bit to set. Can serve warm or room temp. Not being vegan, and loving the taste of Parmesan cheese with squash, I would probably sprinkle some of that between the layers too. Some ground walnuts or pine nuts might be interesting, would probably not be bad but I have not tried that particular hack.

Since this is a buffet, one of my goals is just to have enough ubiquitous stuff that everyone likes so that picky eaters can at least find something to eat. And since the guests are going to be girlfriends I have known since most of us were toddlers together, I have a pretty good idea of their tastes. It's the small town rural WASP taste, and while I know there are plenty of exceptions (me being one) I've been around it enough to know the basics. Don't get on my case for stereotyping, I realize that not everyone fits that stereotype but like I said, I know these gals. So many people don't like fish, so I know the salmon mousse isn't going to be popular. Also anything marinated with herbs is going to be too spicy for some. Swedish meatballs will be a hit. So I've pretty much settled on a menu. Some fancy schmanzy "exotic" things for my own entertainment, with enough other stuff for the picky eaters. Asti spumanti and chilled small cans of diet and regular 7 Up and lemon lime soda water Salmon mousse on a bed of spring salad greens with maybe a few radish or carrot roses for decoration, maybe different colored sliced cherry tomatoes. Rye toasts Crudite selection with cucumber dip. Mom has a nice glass tray with the different sections so it will be fun to use that. Hummus, marinated feta and artichoke salad, home made pickled asparagus wrapped in proscuitto. Pita triangles Probably won't be the favorites but I will eat the leftovers. A cheese, salami, ham and fruit board. This will be for the picky eaters and for me to use these cute cheese cutters I bought. Edam cheese, havarti swiss, apples, pears and either grapes or blackberries. Maybe something like colby jack just in case those other two cheeses are too "out there." Again, I know what sells locally, I'm not saying Edam cheese or havarti are actually all that weird. Folks around here find something they like and stick to it, my circle isn't adventurous. I am the outlier. So was my Mom. She loved Edam and havarti. I think I will just go with something like sliced up farmhouse or Italian white bread brushed with butter and toasted to accompany the cheese board. I have a three section glass condiment tray so maybe put some pesto, mustard and mayo in that. Swedish meatballs Cookie tray Possibly a store bought bundt cake or phyllo tarts with lemon curd and jam or berries.