You know it really dawned on me that dairy cows don't need tails. It would make milking just a little easier and the equipment more sanitary if their tails were docked like a boxer puppy. Then we could flood the market with them. Just kidding. Soup cooks know the value of the ox-tail and they've always been just a bit higher than other bones for broths because of the richness of the meat on them. They are so rare, and also so high priced, for what one would consider a scrap item, because of the way most super markets receive their meats. When my husband left his family's abattoir to work for a chain market, the meat arrived in sides and all the trimming and cutting was done in-house. This meant the cases were also stocked with lots of nice soup bones, tails, and kidney suet. That all changed a couple decades ago to the meat arriving in what they call Primal cuts, in large cryovac packs. This meant the specialty scrap like I mentioned was already cut out of it at the packing plant, so they had to be special ordered....up goes the price. Then the bones started completely disappearing from the primals, so there went certain things I would prefer, like bone in sirloins. The reason being, I can tell by the bone EXACTLY where on the cow the meat was cut. It's hard to fool the public then if they know their meat, by fudging the cuts so that the less desirable muscles aren't hedged over to the more expensive packs. Now, certain markets, like *mart want to go to completely pre-cut meat, giving the consumer even less choice, because meat-cutters......real meat cutters who know all the traditional cuts don't come cheap. I have no clue what is done with all those bones, but suspect there is a huge market in them for everything from soil ammendments to animal foods because of their high calcium content. Ergo, a soup bone has now joined the realm of gourmet food and is priced accordingly. My ox-tails came on the cow we butchered and my beef is cut exactly how I want it....right down to the long bone in my sirloin steaks.

I don't know if I have a particular "God given talent", but the things I enjoy doing, I seem to do well at. I've always had an interest in decorating, and my first project was in Home Ec, decorating my bedroom. I was always moving things around at home, and would tell Mom if I didn't like a lamp, paint color, furniture, or whatever. When I married, and was 'on my own' I was always aware of how my house looked, and not having a lot of money, would put things on layaway. Writing/i'm very descriptive! Flower arranging/this is something I do a lot for others as well as myself. I find it goes hand-in-hand with decorating, and love to 'put something together' when I get the chance. Painting/took lots of lessons, and at least know brush strokes. Haven't painted anything but furniture or walls in years. Singing/I *love* to sing, mainly in the car. I can reach some pretty high notes. I sang in the church choir when I was a kid, but didn't look forward to going to chrch, just singing. LOL Dancing/I can boogie-down with my 3 DD's pretty well! I took ballet lesson with my youngest DD several years ago and still remembered 1st, 2nd, 3rd, 4th, and 5th position as well as tour jete, and plie'. I was still fairly light on my feet! DD found it difficult, and we only took 6 weeks of lessons. Sewing/sewed a dress for a beauty pageant oldest DD had entered years ago, and almost all her clothes in seventh grade. About the only thing I sew now are hems, on the machine, but will be attempting slipcovers for slipper chairs soon. Gardening/fairly successful w/Roses and various flowers, especially wild flowers. I don't have too many things die, unless it's lack of water! LOL Cooking & baking/great cook, too lazy to do much baking. I don't uses 'boxed' mixes, only cakes and brownies. I'm a 'from scratch' cook. Fashion/I worked in ladies ready-to-wear for 20+ years, so feel I have a very good sense of fashion, and what works for me and what doesn't. I don't spend as much $$$ as I used to, cause I would rather buy things for the house. Since i'm no longer out there working, I can save a lot! Most of all, I have a real passion for the things I do enjoy, and always put 100%+ into it! I have an antique space at a local antique mall, and find that's become my creative outlet for a lot of things. I get many compliments, which makes me want to do more, so I feel my efforts are not in vain. ;o)

Michelle, The recipe comes from a new cookbook I bought at Costco just before Christmas...gotta love that Costco and all their special deals during the holidays! Its called The New Best Recipe from the editors of Cook's Illustrated. I love this book and ordered 2 more from Amazon for b'day presents. Chewy Oatmeal - Raisin Cookies 1-1/2 cups (7-1/2 oz) unbleached all-purpose flour 1/2 tsp baking powder 1/4 tsp freshly grated nutmeg 1/2 tsp salt 16 tblsps (2-sticks) unsalted butter, softened 1 cup (7 oz) light brown sugar 1 cup (7 oz) sugar 2 large eggs 3 cups old-fashioned rolled oats (not quick) 1-1/2 cups raisins Prehead oven to 350 degrees. Line 2 large baking sheets wiht parchment paper or spray with nonstick cooking spray Whisk the flour, baking powder, nutmeg and salt tegether in bowl. Beat the butter on medium speed until creamy. Add the sugars, beat until fluffy. Beat in the eggs, one at a time. Stir the dry ingredients into the butter/sugar mixture with a wooden spoon. Stir in the oats and raisins. Make generous 2 inch balls and place 2 inches apart. Bake until the cookie edges turn golden brown, 22 to 25 mins. Let cool on pan for 2 mins and then transfer to rack to cool. *I used cranberries in place of the raisins The recipe said they didn't add cinnamon because it distracted from the flavor of the oats. If you want a less sweet cookie, use 1/4 cup less sugar but you'll lose some of the crispness. I used an ice cream scoop. They said a smaller cookie would be dryer and more cake-like. I really love the tight chewiness of this cookie and didn't miss the cinnamon at all. -Lori

There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.