Fried shrimp, scallops, and oysters, very rare prime rib, some cheese tortellini with pesto cream sauce, some corn on the cob dripping with real butter, Red Lobster's cheddar bay biscuits, homemade yeasty rolls with a half stick of butter, a slice of custard pie and a slice of cherry pie. Then when I was done, somebody to roll me into a hole in the ground.

Last summer in Canada we were at a garden dinner party at my sister's neighbour's house. The neighbour a professional cook with a catering business. He had prepared some wonderful buffet dishes. One of his dessert trays had mini cheesecakes make with an Oreo cookie base. Here you see a photo taken of the tray (at right) of them alongside some tarts: They sure were good! Ruthanna....are these similar to what you made, minus the Oreo piece on top? They were a favourite at that party. SharonCb

Spanish tortilla is a favourite buffet item which can be made earlier in the day and served later at room temperature, cut into small squares and served with toothpicks or into thin wedges. Here below shown as it was served at a buffet lunch I attended. Ingredients for 4 luncheon servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ********************************** This is delicious on toasties or pita wedges: SPICED SWEET ROASTED RED PEPPER HUMMUS ----------------------------------------- 1 (15 oz) can garbanzo beans, drained 1 (4 oz) jar roasted red peppers (or homemade) 3 TBS lemon juice 1 1/2 TBS tahini 1 clove garlic, minced 1/2 teasp ground cummin 1/2 teasp cayenne pepper *(I used 1/4 teasp) 1/4 teasp salt 1 TBS chopped fresh parsley Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days. Sprinkle with parsley before serving. ************************************* This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb

Oh, Deedles, yes, it needs to come out. I think that was all happening during one of your big decision times so it could have slipped by you, and understandably so! Instead of locking the sheets together to make the continuous pattern, they were installed in straight lines and the gaps were filled in with loose tiles. See below. But I have been lucky, and if my biggest kitchen remodel problem is an extra $600 or so in tile (he is ripping out and fixing the wall) and paying a new installer then I really can't be that upset. My GC is nice and does good work, but some of the finishing pretty stuff is not his strong point. If I had picked plain subways like I had initially thought, probably no problems at all. Thanks, andreak1000! When I scroll past the before pics I almost can't believe it's the same kitchen, even though the layout changes were limited to mostly a few inches here and there, and moving the fridge. Haven't tried the oven method yet, though I understand it's great. We so rarely eat red meat, let alone fried or comfort food, that I can't justify loosing that great crusty sear and grease to be healthier or easier. They are definitely grandmas meatballs, but I'm glad I was a little off on the sauce with the diced tomatoes. I probably would have been sobbing into my pasta if it tasted like hers, it's only been a little over a year and we were pretty close for most of my life. Less so the last number of years while she lived in FL, but being the oldest grandchild I had many expiriences and memories that the younger ones just didnt have, especially with my grandfather who passed away when I was 12. It's going to be a while before I make this again, I haven't cried so much in many months. Wasn't expecting that, though I knew I'd think of grandma.