Hi Cate, I don't mind answering... male, age 49 female, age 49 male, age 20 and none of us "believe" in the Lochness Monster. Hope this helps with the kid's assignment. I'm more than ready for spring too! Eden

Is that a butterfly on a butterfly bush? Simply stunning! My granddaughter won a contest with a similar one she took, Monarch Butterfly on a Butterfly Bush. Hers was in a local park.

Nice moist shots of the mock orange are so refreshing gmom. Thanks!

Either one of these soups would seem to fit the bill. I've made them both the day before but only up to the part before adding the cream. ROASTED RED PEPPER SOUP (originally posted by chase) 4 Red Bell Peppers,roasted, seeded and peeled 2 TBSP Butter (or margarine) 1 Red onion,chopped 2 Garlic cloves,minced 4 cups Chicken broth 1 TBSP Lemon Juice Salt & Pepper to taste Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve. NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. When the peppers have cooled completely remove from the bag. Remove all the skin and seeds. ROASTED GARLIC SOUP WITH PARMESAN CHEESE (from David at THS Cooking forum) 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1/2 cup finely grated Parmesan cheese (about 2 ounces) 4 lemon wedges Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4. Note from me: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use ½ tsp. dried thyme if fresh is not available. Dont leave out the lemon wedges. This salad has a lighter flavor than many spinach salads. LEMON SPINACH SALAD ½ lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice ¼ tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of ½ lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. Sounds like a terrific way to bring in the New Year. Enjoy!