Good morning from waiting SE Texas! It's 82 and mostly cloudy so far. It took forever for me to fall into a good sleep last night, so I slept in late. Woke up to hearing hubby outside the bedroom window running tape on them. Coffee and computer, then breathing treatment, then getting dressed for whatever this day may bring! I received the most comforting prayer from a 'net friend when I got up today. It just relaxed me to my toes when I read it. Isn't it strange that we each possess the ability to alter another person's way of feeling by a few chosen words? Dee, TGIF! What did you think of BB last night? All regular shows were pre-empted here for weather news, of course, but I stayed up to watch the beginning of BBAD and figured out very quickly that somebody left (YEA!) and my faves stayed. THank goodness for modern technology so that I can keep up when need be. It looks like Ike made another little change during the night and he's not weakening as I'd heard before bedtime. We're in as good a shape as we can be, so I'm confident that we'll be safe. Yes, I wish we had plywood on the windows, but we don't - this time! We have plenty of food, water, cooking methods (propane grill and Coleman stove), flashlights, fresh batteries, candles and matches, and I can't think what else right now. It's having so much time to prepare that's a blessing and a curse though. I keep thinking we're ready, then I think of something else to be done. If and when we lose power, know that I'm here in spirit because y'all are very special to me. Post interesting things so that when I do check in, I'll have good things to read! Have a great weekend!

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

I spelled his name wrong in the first post. It's Nicolas. No h. This is our 2nd. Nicolas has a big sister, 'Becca who was 6 in March and started first grade last week. Ron

I guess the lyrics of that Romberg song are true: "Love time, Springtime, May!" Glad your parents all got such great kids in February!