Nice ramekins, Sidnee (wink)! That truffle oil: Deanna, one of my favorite things to do with it came from Paulines: RE: ISO ideas for Black/White truffle oils Posted by: paulines (My Page) on Mon, Apr 25, 05 at 17:32 On asparagus! 2 pounds asparagus stalks, washed and trimmed 2 tablespoons white truffle oil 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon champagne wine vinegar 1/4 teaspoon fresh squeezed lemon juice 1/2 teaspoon sea salt (fleur de sel) Few grindings of black pepper In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates. Makes 4 to 6 servings. I also like to drizzle it on goat cheese and beets salads. Golden beets, if I can find them!

Man, I'm lovin' that mortar and pestle too! I agree, Terri must have some good insight to match the colors of those placemats and napkins with your outdoor dishes. Cool and colorful swap box for sure Terri! David

Yeah Gina fess up where around here did you get that turkey sculpture. If River says the linens are good, I believe her. She has cred on that one. Can't wait to see if she sends another Garnier Thibault tea towel. Hey Gina I noticed you sent two napkins and two rings. Is that a hint to the parental units or to the BF? Ann, that was very nice of you to post her pix.

I am so glad you liked everything. Your package that you sent me was wonderful, too. The vase I sent was because I keep one setting around and often bring flowers in from my yard as a pick me up. My grandkids bring flowers in to me , too. It sure was a fun thing to do. I will certainly do it again.