Dear Monique - what with one thing and another I've been unable to get here to wish you a very belated but Happy Birthday. But here we are - some flowers from last year to remind us our gardens will bloom again. very best wishes, Mary

Thank you "gals" and thank you, Teresa, for doing a good job of keeping up with the "aging process" of us all! (big smile) And, for sure, I do want to wish you a very happy day, McT!! It's funny, I've only ever had personal knowledge of one other person in my life with the same date of birthday, then along comes McT and in our care-group at church, there are now two others of "us" , making 3 out of 26 people who have the same "day" as you and I, McT--not "year" but "day"! I've made the big "6-0" this year. Seems about the same as yesterday at "5-9" but the day isn't over yet! LOL Oh, that was my age not my height! My height is actually 5'7", and "NO", I'm not about to reveal my weight---none of your business, ya'll! (Real big laugh) I've been so tremendously busy and involved in some pretty heavy stuff the last few weeks, and not been on the computer communicating during that time. I never thought that'd happen. Teresa gave me a "head's up" about the birthday so I knew I had to check in and say "thank you"! I see I missed Pat and Caliloo's days respectively! So sorry "gals"! I hope you had great days each of you!!! Gotta run--just realized I need to get a new license this year! Groan! Tags are good but they need another pic. I guess--just for laughs! :O) janice

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

Hey, thanks everyone. I'm just enjoying the beautiful fall day. Thanks again for remembering. Judy