Well I was planning on going to a all day scrap by a CM Consultant . I went a few months ago to one and it was great! Anyway, I graduated from college friday night and it was late when I got to bed and I over slept saturday morning and to make a long story short....I slept in then my sister came over and we went to yard sales. It was fun! But to tell you the truth I would of rather been scrapping! I hope everyone had a great time scrappin and bargain shopping! Take care and happy scrappin to ya all!

I've never heard of this observance but coincidentally my plans for the day are completely in line with what the holiday stands for. I'll note it on my calendar for future years, this is something I can support without reservation. Although perhaps technically, I shouldn't do this and instead should do nothing about it.

Oh Theresa, I am sorry you are not feeling great. Get some rest! I like Donna's ideas for possible fixes. I finished my last quilt for Brent's place last night - AFTER unstitching about 2 square feet of stitches because of a HUGE buckle in the backing. UGH. It's not perfect, but I ironed and ironed it before I redid the quilting and that helped. I got the binding on it and it is waiting for the quilt labels to arrive. Today I cleaned my sewing room and am awaiting the arrival of our grand DOG who is spending spring break with us. She is not well-trained so DH and I will work on some basic commands while her "parents" are away with our granddaughter! We will see. Have a good day! Sue

So, I tried them right out of the jar, which is what I loved anout Cara Mia as a kid. The Mazzetta are fine. Especially if you're putting them into something you don't want them to diva all over. But it's thin sunflower oil, not thick olive oil, and while there is a complexity of flavor in the seasoning, it’s very subtle, and salt forward. So I thought they'd be nice in the next egg bake, but I still have a piece of the last one, and I have to do something with the leftover cheese. Some mozz or fontina could go on an egg bake, but there was way too much of both, plus the eggy, herby ricotta concoction. Answer: Cheese pie. Not pastry pie. Not pizza pie. Just a cheese strata, to be served with vegetables and/or toast. But wouldn't the artichokes be lost? Nay! Last week's slightly dry mandarins need using up. The membranes are so thin, they not really noticeable (and you might be able to give me $10,000 for charity to get me to supreme several mandarines, but IRL heck no). In the classic Northern European Jewish style—if in doubt, add another egg—I actually added four eggs to the ricotta to get a good texture, and if the cheese failed it could be custard. One of the minions took the leftover sage and tarragon, so I used a bunch of dried herbs, not wanting to go out in the wind to pick fresh. There was a glut of Italian parsley gently freezing in the fridge, so I decorated with that. If you look in the almanac under ”harmless herbs”, parsley will be at the top of the list. But this is supposed to be about artichoke hearts. I remembered to take a picture: