WOW !!! Seems to me like you did just fine. LOVE, LOVE the green leafy plates...wish I could find some of those around here. And, the green dragonfly plate is wonderful...love it on the plate flower. I don't know about cutting off the handles on the red cups....wonder if it would leave a hole. Don't really know. They would also make cute wind chime thingies....you know the ones that someone made on here that had the beads hanging from them that looked like water pouring out. Great idea to make the doggie a coat from an old coat....Iggy looks like he's going to really like it! TFS~

oakley - your Easter plans sound very relaxing. trail & natal - thanks so much for sharing the recipes! busy - I've been seeing many gluten free recipes lately. Also, the bakery and every restaurant is now offering gluten free. I hope you find something easily. bonnie - thanks for the Costco tip. I may see if there are any stores near us. There are so many house prep things to do this morning, going to see how far I get. Thanks again it is a smarter idea to buy the entire rack and cut it myself. No wonder my butcher always seems sooo happy. tina - love that you're going out to your DS, The menu sounds wonderful. lukki - Welcome spring. I love your meal plan. bethpen - Some of DD's friends didn't come home for this Easter weekend at all. Their Easter breaks fell too close to the actual holiday this year. They were home last or the week before. I like your idea. Have to make the best of the situation. sherman - lemon cake with berries - you're making me hungry. sounds yummy. gscience - I can relate to the busy week. If I were you I would go out for the holiday. Thanks again for your replies. Still making progress... Hoping the owner of the globe grape app stops by. Found the grapes, but not sure what to do with them, lol.

First we start off with antipasto, and stuffed mushrooms. Then the pasta dish, it will be homemade ravioli, courtesy of my Italian MIL. Then the salad, arugula sald topped with baked stuffed gorgonzola pears. Then the main dish, grilled lamb chops with grilled veggies, and a roast leg of lamb roasted with rosemary potatoes. All served with a lovely homemade red wine. I love my in laws, but I love them more after a few glasses of red :P DH and I are hosting this year to take the burden off my MIL who hosts everything. There will be 11 adults and 6 children, and 1 infant who is still just bottle feeding, no lamb for her! For desert mini coconut cupcakes and traditional grain pie and italian cheesecake. I'm most looking forward to the egg hunt with the kiddies though. I love holidays with our huge Italian family!

Just made a butternut squash soup last nite for dinner. It is one of my "go to" meals when I need to go to the grocery store, but just don't feel like it on a Sunday afternoon. I don't bake, but love to "cook". Don't usually measure but here goes: Butternut Squash Soup - Serves 6 Large butternut squash - peeled and cubed remove "guts & seeds" Also, many grocery stores carry them already peeled and cut up. Costly, but less work. If you buy the squash already cut, you will need 2 containers. I am guessing that I use a total of 4-5 cups cut squash. Place cubes in an even single layer on large baking pan with sides. Toss in olive oil with a generous bit of kosher salt and freshly ground pepper. Roast at 425 degrees until golden color, depends on your oven - approx 40 minutes. Ultimate goal is a caramel appearance on the squash. The roasting gives the squash a wonderful flavor. It is an extra step but well worth the extra layer of flavor roasting provides. *note, squash should cover the pan, depending on size of squash available, you may adjust seasoning and stock. Saute in large dutch oven-type or stock pan, in olive oil till onions are translucent: 1 lg spanish onion - chopped 4 stalks celey chopped. I like to use some leaves of celery as well 3 large carrots peeled and chopped 2 parsnips if I have them, if I don't, I leave them out. Add roasted squash to sauted veggies together with 32 oz. chicken stock & 2 c. water. Homemade is best, but IRL, good store bought low sodium works just fine. When using the low sodium store bought stock, salt to your taste. Season: kosher salt to taste freshly ground pepper - I like black freshly ground, but I use white pepper when serving for guests or holiday 1/2 t. freshly grated nutmeg Simmer over medium heat until all veggies are cooked through and stock has reduced by at least 1 cup. It should not look "watery". If it is watery, simmer to reduce further. Kind of a watch and see project. I usually cook it for an hour then start to watch it until it hits the not too watery point. Allow above to cool a bit. Using blender - blend all ingredients till smooth. I do 1/2 blender full at a time, put in large bowl. After last batch of blending stir well. I have blended when hot, just put lid on without middle opening insert - cover with a towel before blending. Return to original pot which has been wiped clean of residuals from cooking above. Depending on your liking, calorie consideratons, whatever, heat on low reducing again to desired consistency. We like ours thick. If I am cooking ahead I stop at this point, refrigerate or freeze. Perfect make ahead for a holiday soup course. Soup should be thick at this point. If it is not thick, just return to medium heat, reducing to desired consistency. Add up to 1/2 c. cream and 1/2 t. nutmeg. Taste for salt and pepper adjust accordingly after the cream has been warmed through. DO NOT BOIL. Garnish with toasted pumpkin seeds and a small dollop of sour cream if desired. I love to cook, but when I make soups, I just throw in whatever I have or want that particular day. You cannot mess this up just don't blend while it is still too watery, don't evaporate all liquid. Very easy, just have to keep an eye on it the first time to get a feel for it. My DD is the worst veggie eater, but loves this soup. She is away at school and called to ask if I would make the soup over the holiday break since we will be joining my DB & DSIL for Thanksgiving this year. I usually do both holidays, but this year is my DSIL's first time! Shout out to a great sister! YAY, doing the happy dance already. I can stay in my jammies, coffee, the parade, ohhhh life is good! Another squash hint for parents of picky eaters. If you make homemade mac & cheese, mix in a box of defrosted frozen pureed butternut squash when you mix your pasta and cheese sauce. Great way to sneak in good healthy veggie rich in vitamins and antioxidants. Kids think its orange because you used orange cheddar as opposed to the white sharp! When DD was a child, I loved to "hide" good things in her somewhat questionable diet! Happy Thanksgiving to all!