I know that it has been a lot warmer up here this year than in Colorado so this may just be some encouragement for some of you. And, I'm only going to make one more post on this thread because, it really felt like spring here today. The thermometer said 64°F, the warmest day so far this year. It has already started to rain so . . . it isn't all sun and lawn violets. But yes there are, at least 6 lawn violets blooming in my yard! And, in just about the warmest and most sheltered location hereabouts, I discovered the snowberry bushes were leafing out! Steve And life gets more exciting with each passing day And love is either in your heart or on its way. Don't you know that it's worth every treasure on earth To be young at heart. For as rich as you are, it's much better by far To be young at heart. And if you should survive to 105 Look at all you'll derive, out of being alive. Then here is the best part You have a head start If you are among the very young at heart.

bbstx, glad the lasagna came out well. I have a frozen one in a square foil pan in my freezer right now. I told DH about that discussion and he didn't remember ever having a leak issue with foil pans either. He thought it might be the brand or quality of the pans. I've bought pans at the grocery store and at the dollar store, but I can't be sure which ones were used where. With my picky eater off at college, I will have to try a savory bread pudding or two. Meanwhile, this is a great breakfast casserole that's very easy to put together if you want to try something different. 1 cup bottled salsa (I use Pace chunky and measure generously) 1 cup canned black beans, rinsed and drained (I use the whole can) 10 (6-inch) corn tortillas, cut into 1-inch strips (give or take one or two) Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided (seriously don't measure but probably use closer to two cups) 1 cup low-fat sour cream (have also subbed nonfat plain yogurt) 1 cup fat-free milk 1/2 teaspoon salt 3 large eggs 2 large egg whites 1/4 cup thinly sliced green onions Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Preheat oven to 350°. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until lightly browned. (My experience has been that the total cooking time is closer to an hour, maybe even 60-70 minutes. You can serve with additional salsa and sour cream. Leftover reheat well. DH and I have eaten them for breakfast, lunch or dinner. This is flavorful but I've never had it too spicy for anyone. If stx is south Texas, you may even want that salsa on the side to be a bit spicier. Back to bread pudding - I'm thinking about a pasta dish I've had with sausage and pumpkin. I wonder if that flavor could translate to a bread pudding. I have some sourdough in the freezer I need to use, so I will see if I can get an idea to gel.

I love the mushrooms. I have a question if anyone would share advice. I see some of these that put nails in the bottom and others don't. I see where that would be helpful and would use on my own but I want to display them to sell and wondered if there was something else to help stabilize them or if it's really even needed for any other than the small ones with Styrofoam? Otherwise I can't set them up to display. Any suggestions?

pretty sure that was the last pic I added, It's gone no where since then really. All I've done is finish that white wave pattern around the edge. Temps are now regularly too cold for thinset now and I'll probably not get anything else on it till spring. But that could mean different colors might happen to magically arrive before I start again. Right now, I think I'll need more of the white to do the ginkgo leaves as it is. then I worry that 2 sheets of the orangish swirlly glass might not be enough for infill