Last nights game was a nail bitter that's for sure!! Lakeguy had too much lake yesterday...LOL (at myself) caught the second half and was a aspleep on the couch with my laptop... LOL at myself again! Not a big fan of the NBA but I'd had my eye on the Thunder. Our first NBA team for OK. Couldn't pass up a bet with EJ so here you have have it folks.....thankfully NO Speedos involved Cathy..LOL...that was fun too. I'll be ready for College and Pro FB again. EJ, not sure about those biscuits....found them in the cheese section of WF. I'm thinking they were a special thing as I've not noticed them there before. As far as packing up one of those boxes....I've had practice sending them to Justin. Keep the Gold too! It's next on the list of canning. David

Thanks, Lee! I've been very happy with my almost immediate recovery, as I was expecting something much worse. Since I have no pain, I tend to forget that I just got the implant, and so I have to remind myself to be careful. I had a sandwich for lunch, and I hope bread crumbs didn't get stuck back there. I rinsed out my mouth very well. I make bean burritos frequently and always have the ingredients to make my bean dip recipe. I used up the last of the tahini making the hummus (which I expect to go fast), and so I'll have to remember to pick some up at the next Arab or Lebanese market I go to. We need more lavash, but I can get that anywhere. The tahini is much cheaper at the Lebanese market. Annie, Kevin and I both have mouth guards to wear at night, and I never ground my teeth until fairly recently. I do notice myself doing it when I'm working intensely on a furniture model. I'll make a note not to make popcorn, but that gets stuck in my teeth even when they are normal! I might make some Avgolemono soup with Greek meatballs - I have frozen ground turkey I could defrost, but I need to use up the poached chicken meat first, I think. Of course I could freeze that and defrost the other. Lars

Oh my goodness, I had an attack of laughter with cooksnews and jimster's posts. I recently made brazilian barbecue using a special beef cut, called a rumsteak or picanha. Everyone in my party thought it would be gross, because it has one thick layer of fat all over one of it's largest sides (about 12x7"). I made it traditionally, covering it in a thin layer of lard (supposedly to make it softer, only due to the possibility I had been sold the wrong cut) and covered in sea salt. Threw it on a hot charcoal barbecue and sliced very thin pieces of the sides as it cooked, medium rare, served as it cooked. The 5 skeptic girls gobbled it all up, fat and all (usually we eat some of the fat but not all, we just leave it attached for flavoring), 2.5 pounds of meat! They said it was the most tender meat they ever ate :) Of course, it was brazilian Picanha. Oh yeah, then I made chicken hearts covered in sea salt and a group of 7 people all ate them and loved them! I was very suprised, I was afraid no one was going to eat any of either of these meats. Failed dishes, pretty much anything I ever made until 3 months ago. I vote for jim's recipe though, sounds truly revolting.

Thanks Carol! You know me too well....it does sound a lot like the other recipe with the exception of the milk chocolate ganache. Nothing wrong with milk chocolate in my book! I'll be sure and report back when I make it.....yes it will be made for sure. Thanks again! David