Yes, I'm doing a BOM, and they are sending me all the materials (which is really nice!!). I'd like to keep each month together, so I'm trying to figure out the best way so I don't get all confused (which can happen so easily!!). I got my patterns yesterday and printed the first one on the computer. It's taking some getting used to to get my brain to do the mirror thing with piecing. It isn't helping that my freezer paper won't stay stuck to my fabric long enough for me to sew anything! So, that is my project for the day, find a way to keep the pattern on the fabric. Robbi

LOL, MingO you know me so well. I wanted perfection right off the bat, and should've known better. From what I've read, they say what you suggested - practice and practice more. Not making excuses but the warm, humid weather might not be helping me right now either.

I was at our casino tonight and I was able to get some American money when I cashed out (lost overall but that is normal). So I can send the dollar. I am going to use someone else's idea of putting it in a greeting card, so postage won't be a problem either. I do thank you though for your generous offer. I think quilters are like that. And I hope you all have a terrific time. In fact I know you will. Thanks again Theresa

I do agree about salmon. I make it all the time. A whole salmon whenever i can but more for a family gathering of 10-15 or close friends, 10-20. Special occasion when i get my hands on a wild caught fresh. But then again, if i did this for DH, i would do a seafood theme like a big lobster, king crab bake/boil. Lots of oyster shucking, some on the grill. All outside, newspaper covered table, Salmon and charcuterie inside with fresh veg chips and more snack things....end of June b-day appropriate. Pretty, That is in Ontario. Citarella in NYC does similar for catered parties. Love when i see it. Had it a couple times this past year. Back to veggies... Fresh veg is nice as 'chips'. Us veggie lovers love veg instead of tortilla chips. On a mandolin it is a just a few minutes to zip through a dozen veggies. Best if your market sells singles so you can just but one or two of each and select the big ones. On the left is a quick pickle. Then some i made earlier for dinner....a bed of thin veg under a cod fillet. Same idea that i serve with my hummus. (not the steamed, the fresh) But, you need mandolin skills. It is a super tool and so quick. Should be in every kitchen. It also makes very thin veggie sticks for spring rolls. The new model Benriner is my favorite. A glove is a must. The older Paderno is the best spiralizer i think. I like that it folds up but you cannot make chips on it. I can do so much more on the mandolin. Spiralizer is fun for some noodle meals.