Westsider--Yes, I found a Pratt and Larson tile. I was supposed to get a couple of samples in the correct size and color last week, but they messed up my order again. I'll post pics when it gets here, unless they have another "miscommunication" at the showroom. The party was a success!! I'm not sure what happened with the people who made comments over the last months about arugula being a nasty weed and that capers were sickening, but everyone ate, and ate, and ate, and enjoyed the food! The woman who couldn't believe she ate capers stopped in her tracks when I told her that she also ate anchovies in that tapenade so loved so much. I received lots of praise during and after the party. Thank you all for your help. Most importantly, everyone, including me, had a great time. The group was smaller than expected as none of the husbands came, and a couple of families had the flu strike them at school that day. I think it all worked out for the best as we women just gathered in the kitchen to laugh, listen to Christmas music, talk, and eat apps while I finished plating and garnishing the main course. It was just how I hoped it would be. I ended up spending more time the night before on my son's project and having another commitment at my son's school that day, so I had to adjust the menu a bit to accommodate less cooking time. For apps I did a sour cream, herb, and cucumber dip with fresh veggies and blanched haricot verts and asparagus as suggested. I also did tapenade with crostini and Kathy Casey's sexy baked olives and feta. For the main course I did the cold beef fillet with sherry wine vinaigrette served on arugula with shaved red onions, haricot verts with walnuts and lemon vinaigrette, scalloped blue cheese potatoes, and the citrus salad with mint sugar. For dessert, I made the eggnog tiramisu trifle, cream cheese swirl brownies, and leftover lemon ginger cookies. We drank lots of prosecco, wine, and the hot buttered rum I made for the first time. The kids drank the spiced apple cider. I also had a beverage dispenser filled with water, lemons, and cucumber a friend termed "spa water." Sounds so snobby to me. ;) For compumom, here are the three recipes for which you asked. Eggnog Tiramisu Trifle http://www.epicurious.com/recipes/food/views/Tiramisu-Eggnog-Trifle-108981 Tapenade In a food processor, pulse 1 garlic clove and 1 t fresh thyme leaves until minced. Add 1 1/4 c pitted kalamatas, 4 drained anchovy fillets, 2 T capers, 2 t lemon juice, and about 4-5 T EVOO and process until coarsely pureed. It's best fresh, but can keep a couple of days in the fridge. Cold Fillet of Beef with Sherry Wine Vinaigrette

This thread makes me hungry! I didn't get to make roast, rice and gravy on Thursday (like I said earlier) so I'm making it for tonight. It's in the oven right now, just the way my mom always did it. Dusted with cajun seasoning and flour. Topped with garlic, onions, and bell pepper. It makes it's own thin, cajun style gravy to put over plain white rice. We had this meal practically every Sunday while I was growing up. It was one of the few meals I actually looked forward to, lol. Mom hated to cook. We had a ton of peppers to pick a couple weeks ago. I made vats of green and red salsa, and I refrigerator pickled a condiment of chopped peppers, onions, and garlic. That's the perfect thing for rice and gravy. Can't wait. We'll have left over cauliflouwer (steamed with a little butter) and probably frozen green beans to go along with it.

If it's a Sukkot thing, how about this persimmon and pomegranate salad? It's a very cheerful dish because of the colors and pomegranate is very much the Sukkot fruit: 1/2 cup pecan halves 3/4 cup orange juice, divided 2 teaspoons cornstarch 1 1/2 tablespoons honey 1/4 cup extra-virgin olive oil 1/2 lime, juiced 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste salt and ground black pepper to taste 1 (8 ounce) package herb salad mix 2 Fuyu persimmons, peeled and each cut into 8 pieces 1 large pomegranate, peeled and seeds separated Directions Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool. Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes. Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad. http://allrecipes.com/recipe/235229/persimmon-and-pomegranate-salad/?internalSource=rotd&referringId=1111&referringContentType=recipe%20hub&clickId=cardslot%201

I think it has a bigger meat counter and deli counter too. The Bascom at Union Lunardi's used to be Cosentino's. That was also a decent store, good produce, but I think the Lunardi's operation is a bit higher quality. Many of the people working in the Los Gatos one are, shall I say, not spring chickens and have knowledge and act (in a positive way) as if they'd been there forever. I don't know how long that location has been under the Lunardi's banner but I do like it. We're not going into stores right now, I miss going in there on a treasure hunt to buy what I find looks good. Never disappointed. The meat counter has any cut of any kind of meat known to exist, and in multiple versions. Pork loin chops - bone in? Thin, medium, or thick? Or boneless? Same with beef, same with lamb.