I love a glass of wine when I go out for a meal or have dinner with friends. We always have wine at my book club. I truly enjoy the taste and the relaxed feeling. I certainly know my limits and never have more than two glasses. I enjoy some mixed drinks, but only have one because of the caloric intake and also because I am usually out somewhere an have to drive home. Wine always wakes me up in the middle of the night, so I drink plenty of water along with it. I was camping for a night with friends and we had vodka and cranberry juice -- one drink each. It was very pleasant. I almost never drink at home. I just don't enjoy sitting by myself and drinking. I'd have a glass of wine from time to time but I end up pouring out most of the bottle because it goes bad before I finish it. I don't like beer, never have. I would absolutely never force a drink on anyone else. I bet the person who did that was three sheets to the wind. Lots of people have good reasons for not drinking and I respect that. I am sorry your vacation was miserable, Olliesmom.

No need to apologize, sands. I totally knew that you were referring to your own facetious comment, not mine. My reading skills are much more advanced than my cooking skills, I promise. :) But thank you for being concerned that you not hurt feelings unintentionally. The nature of the internet is such that it can really cause some awful misunderstandings... Linda, what you're saying certainly makes sense *in theory*. I guess what I'm saying, though, is that I haven't found it to make a significant difference *in practice*. For instance, is there ever liquid in the bottom of the bowl of leftover tuna/chicken salad? Yep. If there's a good bit, I drain it off; if just a little, I mix it in. Either way, I've never thought it tasted waterlogged or that the texture was compromised. Another example is our very favorite pasta salad. No seafood in that one. Just pasta, raw veggies (including most of the ones you listed above, like cucumbers and tomatoes and onions), seasonings and an Italian dressing-style marinade. The original recipe calls for it to be refrigerated for 24 hours before serving. I actually like to hold it for 48 hours, because that's when the flavor is at its' peak. In theory, it should be so mushy and watery by then that nobody would want it. In practice, it actually holds up well for another day or two before the texture of the vegetables finally starts to deteriorate. Maybe y'all are more sensitive to the watery thing than we are. Maybe every pasta salad is different in this respect. Whatever the case, I'm gonna stick to my method this time, guys. lol But I do want to add that it's a pleasure to have a (civil) debate with people who are so knowledgeable and experienced. In the short time I've been hanging around this forum, I've learned an incredible amount. Thanks for sharing! sm

You cannot control someone elses drinking-period. I highly suggest you get yourself to an al anon meeting asap. If you think it will get better after he retires you are kidding yourself. I come from a long line of hard drinking alcoholics and I promise you the only way you will get some control over your situation is to get a good support system and learn all you can about alcoholism. You can't make him stop or change his drinking patterns. Only he can do that. Please, please take care of yourself and try at least 3-4 differnet al anon meetings to get comfortable with how it works. Hugs, keeping you in my thoughts. ~Cat

Doris, here are three of my favorite appetizer recipes. All 3 can be made ahead. The egg rolls are frozen untill time to cook or can be cooked then reheated,(300 oven for 30 min or so) as can be the Shrimp Puffs. The Shrimp spread could be made to the point of adding the shrimp, do that after you get there and go the the fish market. All are T+T recipes we made at the deli for several years. I have made so many you would think I'd never want to see a shrimp puff or SW egg roll again, but they are soooo good! I am even trying to make and can my own raspberry sauce this year. South West Egg Rolls 2 C cooked chopped chicken breast meat 2 Tabsp oil ¼ C finely chopped red pepper ¼ C chopped green onion ½ C black beans, rinsed and drained ¾ C frozen corn ¼ C jalapeno peppers, chopped fine ¼ C frozen chopped spinach, thaw and squeeze out extra moisture 1 Tabsp parsley or cilantro, chopped 1 Tsp chili powder 1 Tsp ground cumin 1 Tsp salt ¼ Tsp cayenne pepper 2 C shredded Mexican blend cheese 10 flour tortillas, 6 inch, may need more. oil for deep frying Heat 2 Tabsp of oil in a 10" skillet over med heat. Add red pepper and green onion. Cook about 5 minutes, till tender. Add chicken, black beans, corn, jalapenos, parsley (or cilantro), spinach, chili powder, cumin, salt and cayenne. Stir while cooking about 5 minutes. Stir in cheese and remove from heat. Warm tortillas in microwave for about 1 min, to make more pliable. Spoon approx. two big tablespoons of filling in a tortilla, fold in the sides and roll up. Secure with toothpicks. I just keep filling totillas untill filling is used up. Place in a 9X13 pan, cover and freeze about 6 hrs. Heat oil in a deep pan to 375°, fry frozen egg rolls about 10 min, untill golden brown. Drain on paper towels. I have cooked without freezing but the freezing really does help to hold the rolls together and keeps the filling in place. Don't forget to remove the tooth picks before serving. Serve with sour cream or a raspberry dipping sauce. SHRIMP PUFFS 3 C cooked rice 1 lb uncooked cleaned shrimp, chopped 2 eggs ¾ C milk 1 Tabsp veg. oil 1½ tsp baking powder 1½ tsp onion powder 1 tsp salt ½ tsp pepper ¼ C minced parsley ½ tsp hot pepper sauce Oil for deep frying Separate eggs and place whites in a small bowl, beat to soft peaks. In a large bowl beat egg yolks, milk and oil. Combine flour with baking powder, onion powder and salt and pepper. Add to egg yolk mixture. Stir in rice, shrimp, parsley and hot pepper sauce. Fold egg whites into shrimp mixture. Heat oil to 350° in a deep pan. Drop shrimp batter by spoonfuls into oil and fry until golden brown. Remove and drain on paper towels. I like to serve with a honey mustard sauce. Just a couple of tabsp of honey mustard mixed into 1 C of mayo. These are also good made into a larger size for dinner instead of traditional fried shrimp. Chutney Shrimp Spread 12 oz. cream cheese 1/3 C sour cream 1/4 tsp. garlic powder 1/4 C chutney 1 C cooked shrimp, peeled and chopped Place cream cheese, sour cream,garlic powder and chutney in bowl of food processor. Process to combine but don't over process as you want small pieces of the chutney to show. Place in small bowl and stir in shrimp. Chill and serve with crackers. Makes about 2 cups. Nancy