Even though I like games, I'm not one for the types of games often associated with showers; they seem kind of silly to me. But I once went to a shower where they did something almost like a game, and I really loved it (as far as I could tell, everyone did). We each had to pull a slip of paper out of a bowl that had a topic on it associated with marriage -- not weddings, marriage. Then when it was our turn, we had to give a piece of advice or an anecdote or something to the bride. It was fascinating, because there were guests of both the bride's and her mom's generation. I learned a lot. It may not work as well if all the guests are the bride's contemporaries. I was just thinking about it today, and that was about 20 years ago! So you can see it really made an impression. When I got married, I had 2 recipe showers. At one, there was a chef who did a cooking demonstration (and that was our lunch). Something like that might work for your group; if not cooking, then scrapbook, flower arranging, some craft relating to an upcoming holiday, or something else your daughter likes. I'm sorry things have been difficult with your daughter. I'm glad there seems to be some progress. Good luck!

First, some questions. How many people will be attending? Will it stretch though supper time? (I'm assuming so, due to the main dish requirements). What are your kitchen facilities, i.e. do you have access to a full kitchen with refrigeration and stoves/ovens? Will the appetizers be served earlier, with the cocktails or right before the meal? If they are served earlier, you may want them to be more substantial. Will there be someone to cook the meal right there, or will it have to be prepared in advance and reheated? All those things in mind, a beef tenderloin, cooked and sliced thinly, is always impressive and those who like the more well done portions can, in some cases, eat the end pieces. Salmon is quick and relatively simple to prepare but still impressive and can even be served cold, or wrapped in pastry or parchment for individual servings. Cathy/Mustang's Arugula Salad with Figs and Proscuitto is delicious, I don't even care for green salad and I like it, although I make it with baby spinach in place of the arugula: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/4 tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan. OK, let's see, individual lamb chop "lollipops" would be good, although many people don't care much for lamb. So, do you have any preferences? Things that are off the menu entirely? Who is cooking? If it's you, you may want to do some ahead of time so you can enjoy the party. Have fun! Annie

Just another idea. If a cold chicken salad would be okay, this one is fabulous! Chicken Salad Ina Garten (posted 8/09 by Annova) 2 split (1 whole) chicken breasts, bone in, skin on (1-1/2 lbs) Good olive oil Kosher salt and freshly ground black pepper 1/2 cup pecan halves 1/2 cup walnut halves 1/2 cup good mayonnaise 1/2 cup sour cream 1 Tbsp chopped fresh tarragon leaves, divided 1 cup green grapes, cut in 1/2 Lettuce leaves, for serving Preheat oven to 350 degrees. Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons* salt, and 1/2 tsp pepper. Fold in half the chopped tarragon leaves. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped taragon leaves on top and serve on a bed of lettuce leaves. Annova's note: *Be careful with the salt. Some people think this is way too much. I added whatever I thought I needed as I went along. Linda

Ohhhhhhh - I have it (well, IMHO) ... for the guests, give them each a Cascarone (a confetti filled egg that is suppose to bring good luck to the person who's head it is broken over). They are fun to make and a blast to *use*!!! You could fill them with wedding confetti and maybe include some sort of wedding type trinket in each. Here's a couple websites depicting how to make them: http://www.geocities.com/aprovecho1/cascarones.htm http://www.lasculturas.com/aa/aa041101a.php Here's a website showing how to make paper flowers. I went to a latin brunch once and these were used - very pretty and festive: http://www.kckpl.lib.ks.us/ys/CRAFTS/Papflowr.htm The wreath (made of paper flowers?) at the bottom of this page is pretty: http://www.library.arizona.edu/images/cadena/comun1.html One more hand-made paper idea is a paper banner (papel picado) which also look beautiful as a table runner. Here are a couple websites on them: http://www.lasculturas.com/aa/aa041101a.php http://www.mybackyard.com/current/198p1.htm