josh, LOL. Yes, she is. She 'lives' in that world a lot. She definitely marches (or dances) to the tune of a different drum. All our hearts burst with joy to see her love of dance. She was born with severe bilateral club feet and has undergone multiple surgeries. She is probably going to have to undergo more in the future but is obviously not letting it slow down her world of dance.

Shaun, too bad the crab cake recipe didn't turn out :-( The LA Times has a recipe this week for crab cakes too that look good, also baked rather than fried. Where do you buy your crab? I look in our grocery stores, and all they have is the imitation Krab stuff. I've noticed packaged crab at Costco, pasteurized in a plastic container. Have you (or anybody else) ever tried it? I tried a new recipe tonight that turned out well for broccoli with garlic sauce. The sauce was fabulous and I'll make it again. I also tried a new Mongolian Beef recipe which was just so-so, I won't be making it again. Just goes to show you that you can't win 'em all :-) Becky * Exported from MasterCook * Garlic Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rice vinegar 2 tablespoons granulated sugar 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 2 teaspoons Chinese rice wine or dry sherry 1/4 - 1/2 teaspoon chili sauce -- or according to taste (I use 1/2 teaspoon) 1/4 teaspoon Asian sesame oil 1 1/2 teaspoons cornstarch 1 tablespoon water 1 tablespoon vegetable or peanut oil 3 - 4 medium garlic cloves -- finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic) Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds). Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute). Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Use the sauce in stir-fry dishes. Source: "http://chinesefood.about.com/od/sauces/r/garlic-sauce.htm" - - - - - - - - - - - - - - - - - - - NOTES : Made 8-20-10 Didn't saute garlic seperately, just mixed all ingredients together and heated until thickened.

Brie with Green Chili Soup 1 c Chopped onions ½ c Chopped celery 4 tb Butter 2 tb Flour 1 cn (16-oz) chicken broth 1 ct (16-oz) Half-and-Half (milk is okay too) ½ lb Brie 2 cn (4-oz) chopped green chiles (or preferably fresh roasted chiles) Salt and pepper to taste Saute onions, celery in butter for 5 minutes. Wisk in flour. Then add in half-and-half and broth. Stir throughly. Add brie to soup in small pieces. Stir until brie is melted (about 10 minutes). Add green chiles, simmer for another 2 minutes and serve

Sounds good. The House Seasoning recipe is missing so I will post it here. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.