Karen and Luvs, You don't want to miss the fabulous bargains out there! I was too shy to go to yard sales, too. The few times I went I felt bad if I didn't buy anything, and I just wanted to slink out of there with no one noticing! I do better now that I held an estate sale at my mom's--I didn't "blame" anybody if they left without buying. But feeling as I did, and not wanting to miss out on great buys, I started out with charity rummage sales, which I think are better anyway. Usually better prices and LOTS more stuff (and you get lost in the crowd). Look in the classifieds under yard sales...church sales are usually the best. At one I bought a $129 candleholder and a great electric lawn mower for $1 each. Alas, that sale is one of the things I miss about leaving So Cal! Yachter, I have found the sales to be just as good as last year. We have very active churchgoers in our community; maybe if folks can't afford quite as much money in the collection plate they will donate more to the rummage sale? Kathleen, back to the topic: your settings are great. I love the vegetable plates--so crisp and clean looking (and the food, as usual, looks fabulous). Since blue occurs virtually nowhere in my decor I am shopping now for red, white, and blue items. I love your checked napkins; if I can't find any maybe I can buy some cotton yardage and sew some. Keep the tables coming, ladies. I have just been informed by DH that he can't build my table for at least a year since the wood has to dry out more (boo hoo!) But maybe I can cover our card table with a cloth and monkey around with tablescapes anyway! - Magpie

This is in my "to try" file from pat t in the cooking forum: DEVILISH PORK CUTLETS 1 lb. boneless pork loin, cut into 6 equal pieces 1/2 cup all-purpose flour, seasoned with 1/2 tsp. seasoned salt 1 tsp. butter 1 tsp. vegetable oil 2 Tblsp. vinegar 3/4 cup chicken broth 1 cup sour cream 2 Tblsp. Dijon-style mustard 2 Tblsp. green peppercorns Place each loin slice between two pieces of plastic wrap, flatten to 1/8-inch thickness. Dredge cutlets in seasoned flour. Heat butter and oil in large skillet over medium-high heat. Brown cutlets quickly, about 2 to 3 minutes on each side. Remove from pan and keep warm. Add vinegar and broth to skillet, bring to boil and stir until reduced to about 1/2 cup. Lower heat, stir in sour cream and mustard and whisk until smooth. Add peppercorns, simmer and stir gently until sauce thickens slightly.

I made these this past weekend & we really enjoyed them. I didn't note the source, & don't recall if I got the recipe here. Baked Pork Chops with Parmesan-Sage Crust Recipe 4 servings. 1 1/2cups fresh breadcrumbs made from crustless french bread 1 cup freshly grated Parmesan cheese (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup all purpose flour 4 bone-in center-cut pork loin chops (each about 1 inch thick) 2tablespoons (1/4 stick) butter 2 tablespoons olive oil lemon wedges (optional) orange wedges (optional) Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Everyone's meals sound yummy. Nicole no I won't have enough chicken for several meals but will have enough to make a nice big pot of soup. There's 5 of us and no one eats dark meat unless its in soup. So lots of dark meat for the soup. There is some breast left that I will make a sandwich with for lunch for a few days for Amiee. I make roasted chicken about twice a month. Its cheaper than beef or pork, is extremely easy to make and is always tasty. Ladypat, if I wasn't raising grands I doubt I would be putting a meal on the table every day. LOL. My mother also had a meal daily with Sundays always being chicken or a beef or pork roast. The one day a week everyone gathered around the table together with no activities taking everyone in different directions. In this house were at the table for supper daily but that will change when the boys are older and have school activities to do.