Hi, I'm back. I have been MIA due to the wedding planning and bringing DH to Dr. appointments. I think I told you about his thyroid. After the CT scan we were told that everything looked ok, probably a goiter, but they wanted to do an ultrasound. We got a phone call from his Dr. saying come in so we could review his options. The ultrasound showed a huge mass in his thyroid, a nodule, but very large and it could start obstructing things. They also can not rule out cancer because of some other findings. He is having a biopsy in two weeks and then an appt. with a surgeon. Either way it has to come out. They just need to determine if part of his thryroid, or all of it will come out. Thyroid cancer is 100% curable so we feel good about the outcome. It has just been so upsetting and nervewracking. We did go to the Jimmy Buffett concert last night. It helped to take our mind off of things. It downpoured in the middle of the concert and ofcourse we had lawn seats so just go wet. What are you going to do? We still had a blast and he never disappoints. He performed for over 3 hours. It was a great time. QOD: My oldest DS started working when he was 15 for a Marina/Engine repair place. It lead to him going to school to because a certified marine technician and he is still currently employed by them. Prior to that he was always busy with scouts and band. He spent one summer coordinating and carrying out his Eagle project. He always seemed to keep busy. My youngest worked last summer when he was 14 for my brother's appliance business, but not this year (medical conditions forced DB not to work this summer). This summer he has been hanging out with his friends. He lifts weights and does power training for football conditioning. He has been starting to plan his Eagle project, but is basically dragging his feet and making me crazy. Next summer this boy will be working! My oldest DS informed us that he has been offered a job in Virginia at a marina and probably will be moving there the beginning of October, just after the wedding. :-( I understand it is a good opportunity for him and he has a better chance of buying a home there than he does up here, but it brakes my heart. Nobody in my entire family has ever moved away. We all live within an hour of one another, so this is very hard for me. Other than the Buffett concert last night, this week has basically s*cked! Love, Besh

I noticed that it was about 15 degrees warmer than usual in Calgary while the NE U.S. was experiencing blizzards (and maybe still are). Meanwhile, it's been 10 degrees colder than normal here, and I hope this is not a long term trend. Kevin thinks that weather extremes are increasing, but we really cannot know what will happen in the near future. Glad to hear that you had a great birthday! I've always wanted to visit Calgary (and Montreal, for that matter). Lars

Riesling Poached Pear Frangipane Pie Directions: Crust 1 9-inch Hannaford pie crust Poached Pears 4 cups water 1 Tbsp. lemon juice 6 pears, ripe but not soft 2 1/2 cups late Riesling wine 1 1/2 cups Hannaford sugar 1 lemon slice Frangipane Filling 1 cup blanched almonds 1/2 cup Hannaford sugar, divided 1/4 cup Hannaford flour 6 Tbsp. Hannaford unsalted butter, softened 2 large Hannaford eggs 1 tsp. Hannaford vanilla extract 1/2 tsp. Hannaford imitation almond extract 1 Tbsp. reduced poaching syrup 1. Bake pie crust according to package instructions for pre-baking an empty crust. Cool. 2. Prepare poached pears. In a large bowl, combine water and lemon juice. Peel, core, and halve pears, and place halves in lemon water. Set aside. 3. Combine wine, sugar, and lemon slice in a heavy saucepan and bring to a boil over high heat, stirring to dissolve sugar. Once this syrup mixture boils, reduce heat and keep it simmering. 4. Drain pears and discard lemon water. Add pears to syrup. Poach for 5 minutes, turn pears over, and continue poaching for an additional 5 minutes, or until pears are tender when pierced with a knife. Remove pears from syrup and place on paper towels to drain. Continue simmering syrup until reduced to 1 cup, about 20 minutes. 5. While syrup simmers, prepare frangipane. Combine almonds with 1/4 cup of the sugar in a food processor and process until finely ground. Add flour and pulse until combined. 6. In a large bowl, use an electric mixer on medium high to beat butter and remaining 1/4 cup of the sugar until fluffy. Add eggs one at a time, beating until well incorporated after each one. Beat in vanilla and almond extracts and poaching syrup. Reduce speed to low, add ground nut mixture, and mix until just combined. 7. Preheat oven to 350°F. Spread frangipane in pre-baked pie shell. 8. Slice 1 pear half into slices 3/8 to 1/4 inch wide without separating slices. Slide a spatula under pears to transfer without separating. Fan pear half by pressing on stem end. Slide fanned pear half on to frangipane slowly so you can place it correctly. Repeat with additional pear halves until frangipane has pear fans evenly spaced over it, with space in between. Place pie on a baking sheet and bake at 350°F for 45 to 50 minutes, until frangipane is puffed, golden, and solid to the touch. If crust edges start to brown too much, cover them with foil. Cool on a wire rack. 9. To serve, slice remaining pear halves in half. Place a quarter pear on a plate, drizzle with poaching syrup, and place a slice of pie beside pear. Extra poached pears may be refrigerated in an airtight container for three to four days, covered with any remaining poaching syrup. APPROXIMATE NUTRITIONAL VALUES PER SERVING: 450 CALORIES, 62G CARBOHYDRATES, 6G PROTEIN, 19G FAT (7G SATURATED), 60MG CHOLESTEROL, 100MG SODIUM, 6G FIBER

Hope your birthday has been a great one today! Happy Birthday. Sue