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

Crafty, thanks for taking time out from all of your delicious canning endeavors to wish me happy birthday! Woodie, who knew you were such a party gal - any excuse! Annie, I can't be that evil, it just doesn't come naturally:-) Hey Kathleen, you coming up for air after partying with the Monsignor? How's the humidity in Lawng Island? May, it was such a lovely birthday, I was so sorry when the day was over. The boys were on their best behavior, and everyone pretended I was a Queen for the day. Sol, I do love fudge, but I think my day may have actually been better than the best fudge! Thanks for that great wish:-) Lee and Katie, if I combine your wishes, I'll end up partying perfectly all week long. I can deal with that! DONNA

Thank you everyone! I can't believe I'm 59 (gulp). Yes, I have been very busy. Summer in the Northeast means you have to cram 12 months of gardening, picnicing, exterior maintenance and outdoor enjoyment into 6 short months LOL. Whew! DH and I have been very busy working at work and working around the house. Our garden is booming and I'm in the midst of canning tomatoes from the garden. At last count we have somewhere around 500+ tomatoes and they're ripening fast. So again, thank you all for your good wishes...the cooler weather will soon be upon us and that will give me more time to stay and chat ;o) Hugs to you all. (((Nora)))

Sorry I'm late, Monica. I hope you had a great day and that the next year is as good as it looks! Happy Birthday!