Thank you Mark so much for bringing this thread back up. Yes, we did just celebrate his 26th here at home. It was really a wonderful occasion. They are all doing well, employed and living in their own home now. What a difference a few months make! My grandkids come and spend a night or two every so often and I see my son every couple of weeks. It's just a long awaited dream come true to have them living within a 30 min drive! Thank you all for your well wishes. I'll be sure to pass them on to him. :)

Thank you again, everyone. I've had a great day, and you guys helped make it that way. Terri, here's the recipe for the pancakes. It's from the King Arthur Flour Baker's Companion cookbook. I'm including their recipe for the sauce, although we've never made it. We've just heated some blueberries and made a sort of syrup out of the blueberries. This morning DH mixed some applesauce in with a blueberry sauce I threw together the other day for another dish. I'm sorry, I don't know what I did for the sauce, other than a little bit of sugar, a couple of cups of blueberries, and a big splash of rum. (That was a mistake, it tasted way too rummy, but by this morning, it was a lot better.) Anyway, I'll present the recipe as it is in the book. That vanilla sauce does look good. Lemon Ricotta Puff-Pancakes with Vanilla Scented Sauce Batter 3 large eggs, separated 1 1/2 cups (12 ounces) buttermilk 3 tablespoons (1 1/4 ounces) sugar 1 cup (8 ounces) ricotta cheese 1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 2 tablespoons lemon zest (from 2 large lemons), or 1/2 teaspoon lemon oil 1/4 teaspoon nutmeg 1/2 teaspoon salt Sauce 1 cup (8 ounces) ricotta cheese 1/2 cup (2 ounces) confectioner's sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Batter: In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt. In a third bowl, beat the egg whites until stiff but not dry. Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay. Fold in the egg whites. Heat a lightly greased griddle or skillet over medium heat until hot enough to evaporate a drop of water immediately. Drop the batter by 1/4 cupfuls onto the heated griddle. Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes. Cook for about 1 minute on the second side. They should be a very light golden brown when finished. Serve with sauce. Sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream is sauce is too thick. Note: The pancakes may be made a day ahead, cooled on a wired rack, then wralpped tightly and refrigerated. To reheat, preheat the oven to 375 degrees F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes. Thanks again, Sally

May each of you ladies birthdays be filled with excitement, joy, and laughter. Happy Birthday Shirley

Thank you all....everything is great with me! The kids are keeping me busy! Very busy! i have them everyday...Ricky just went back to school last week, he's in the second grade now! Austin started preschool 2 mornings a week yesterday and Seth is on the waiting list for his. they are growiing so fast...Kayla juststarted crawling a few weeks ago so I am on the run more than I like now! I miss the days when she sat happily in the middle of her toys! Thanks again everyone...so far my day is great!