Eliza, thanks to you and others--I painted my kitchen tobacco road. I was looking for a color to match an accent wall in my family room, which I had painted a rich brown called tyler taupe. We ended up painting the den in bm decatur buff painting over the tyler taupe, as I had a hard time finding the perfect color to match the accent wall. I'm really happy with how the two colors compliment each other! They both are gold toned, but the decatur buff is a darker gold with more brown in it. The colors transition around a corner, so visually they are not right up against each other, if that makes sense. We are going to look for a new camera today, and I promise to post back on this thread tonight if we are successful!

Grab-and-Go Breakfast Bars Makes 16 Bars Ingredients: 1 cup MomÂs Best® Naturals Quick Oats 1 cup MomÂs Best® Naturals Toasted Wheat-fuls 1 cup walnuts 1 1/2 cups dried fruit (we use a combination of dried apricots, dried plums, and dried cranberries) 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 large omega-3 eggs 1/3 cup honey 1 teaspoon vanilla extract ¼ cup mini chocolate chips Cooking Instructions: 1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan with nonstick cooking spray and set aside. 2. Place the oats, Wheat-fuls, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped (the dried fruit should be the size of a dried pea or lentil). 3. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine. 4. Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly. 5. Bake about 18 minutes until the edges turn golden brown and the bars are done. Let bars cool completely in pan before slicing and serving. TIP: These bars freeze really well. So, if you have leftovers, wrap individual portions in plastic baggies or aluminum foil and freeze. Nutrition Information per Serving: 150 calories, 7g fat (1g saturated, 0.7g omega-3), 85mg sodium, 23g carbohydrate, 2g fiber, 3g protein Recipes by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com

I eat a breakfast-type breakfast every morning, and have all my life. Other than cold leftover pizza in college, that is. For the majority of my life though, there is no way I could or would eat leftovers from the night before, etc. My DH is a family practice doc and he’s very into healthful eating. I agree, having been in the healthcare field myself for many years, but I absolutely refuse to eat food that’s “good for me” but tastes boring or ugh! Thank goodness we both love to cook and experiment with recipes, as I can honestly say that we eat delicious breakfasts every day of the week.

It is dern good! Petalique, I wish I could send some--it's a big pie! So, as it's sat in the fridge the crust has gotten less cookie textured. It was the bottom crispness, I think. It's actually a really good recipe and I'll be making it again. I did get a hit of pear on the second slice and it tastes really good with the pumpkin as I thought it would. There are also stray bits of heat, but mostly the custard tastes like pumpkin pie, though the spices are different, and it's not very cinnamony. I don't know if the cousins will want pie for Thanksgiving, but I'm ready!