Here's the tagine recipe (which I will probably make either in my crockpot of roast in the oven) Pearl Couscous Tagine (from Mark Bittman's "How To Cook Everything Vegetarian" cookbook) 2 TBLSP extra virgin olive oil 1 onion chopped (I'll probably use red for color) 2 cloves garlic minced One 1 inch piece of ginger, peeled and minced 1 1/2 tsp. ground cumin 2 tsp. ground tumeric Two three inch cinnamon sticks 1/3 cup chopped dried apricots, dates or raisins 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned ones) 2 cups vegetable stock 1 cup cooked canned chickpeas 2 med. carrots, peeled and cut into bit sized chunks 1/2 head cauliflower, cut into bite sized chunks 2 zuchinni, cut into bite sized chunks (I'll probably use yellow summer squash, for the color) Salt and freshly ground black pepper to taste 1 cup pearl couscous Note: I'm also probably going to add peeled and diced butternut squash. Put oil in a deep skillet with a lid over med. high heat. Add the onion and cook until it softens, about 5 min. Add the garlic, ginger, and other spices; cook, stirring often until fragrant, about 2 min. Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, zucchini, etc., and a large pinch of salt and a good amount of pepper. Bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered and refrigerated for up to 2 days. Bring it to a simmer before proceeding.) Add the couscous and cook until al dente about 10 min. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered in the fridge for up to 3 days and then reheat. Notes: sounds like this is like most pasta dishes--tastes best the next day. Since I'm serving this with pasta, I am not going to add the couscous and all that broth--I'll do mine in the crockpot or roast in the oven. Ginger Vinagrette (from the same cookbook) 1/2 cup extra virgin olive oil 1 inch piece of ginger, peeled and roughly chopped in a blender 1 TBLSP sherry vinegar (I will use rice wine vinegar) 1 TBLSP freshly squeezed lime juice 1 TBLSP water (I might use more sherry vinegar, as it is mild) Salt and freshly ground black pepper (Optional) 1 large shallot, minced (I might use some scallions I have languishing in the fridge) Note: with this vinagrette, I might add just a drop of honey for my taste.

I disagree with most of the above....the ex is a neighbor? Right? He's a man? Right?...you need to cook something that will fill the whole neighborhood with lushious smells! Even if you don't know how to grill....be sure you fire it up and al least pop a couple of meat patties on it to fill the neighborhood with the smell of grilling meat! No matter if you eat them....it's the good smell from the grill that will make him take notice. As for the actual meal....how about a "grazing" type of meal? I would include chicken winge ( simple, just spread out wings on a foil covered tray and drizzle on bottled "wing sauce"....bake at 375 for 20 minutes, turn them over, add more sauce and bake another 10 to 15 minutes until browned)....be sure you have your vent fan on to waft the wonderful smells outside! A dish of Italian beef ( recipe here under "seasoned beef") lots of sandwich buns, a bowl of potato salad, bowls of shrimp, lots of fresh veggies....champagne! Even cheap champagne has a cork which pops and yields a wonderful party sound....you can even aim the cork into s meighbor's yard!! Have fun! And remember, it's all about the smells of a party!!! Oh....and don't forget tos tring lots of party lights and Japanese lanterns to show it's a party....to the neighbors! Linda C

I have to go to work...will try to work on this from there...or when I get home. Nancy

As 1tcollins1949 said stevia has been used for a sweetener for years. I can get it from the bulk food store near me but there are a number of places that carry it. It is mainly marketed for diet use and as a good alternative for diabetics. It comes from a plant leaf. Although the recipe didn't say so, I believe you would add the above recipe mixture to the carbonated or sparkling water in whatever concentration you found was to your taste. Karen