About campanula's question, oh yes, I think so. It's called biophilia, the love of living things, and tends not to limit itself just to plants. We have two cats and a dog, and I want to get a pair of geese. (Sherry, I foresee your post going off as hostage to a new topic: perhaps it's time for me to start a new thread?) Melissa

Thanks, Everyone. It was good to share this with you. I have no aspirations to do show judging (not that my body would let me) but this one day was such fun and it had meant a lot that Whippet people had voted on me as their judge choice. I was relieved when it was over and heard from others there that I'd done a good job. Whew. When you have classes full of really nice dogs, its hard to choose who's the best. A lot of my friends judge and they were all supportive. Some of the best Whippets in the country were here, with their VERY well-known owners, which is a bit intimidating. I appreciated them entering under me. Seeing how white my 'blond' hair looks is a bit scary tho. LOL. Usually I hit the bottle (L'Oreal) but the last 6 months I've been letting it see what color it wants to be on its own. Eeeeek. Yacht, dear friend, thank you so much coming here and posting. That means a great deal to me. hugs, Karen

Well, now Auntie Teresa is bragging not a little but a lot! I just had some of the G three sauce, served WARM, on a piece of steak and I have to say, with pride, he has nailed his mom's recipe! I'll be very honest with you that I had my doubts the sauce could taste as good as the original recipe, but it was delicious and just as I remembered. The secret to this sauce is warming it before serving with the meat or as I did, have it in a little pitcher to serve. Either simmer a large amount in a saucepan on the stove or grill, or gently warm it in the microwave for a short period of time. At the very bottom of the directions, it does say "Serve Hot." A proud auntie

Hi Sosha, I fear this thread has dropped off the face of the earth, but wanted to find it again today and just saw your comment -- we used a special-ordered liquid glue made for copper (I'm so sorry I can't recall the name of it, but they may have even better glues on the market now) and clamped both the top sheet and the side bar pieces firmly onto the mdf using woodworking clamps. Were I to do it again, I would probably use a vacuum system for the clamping, since there was one slight portion of the flat peninsula top that bubbled after a few years. The new owner of my old house says they're still OK 7 years later, so this method of constructing the counters apparently has longevity, even with minor hiccups here and there. Best of all: you can recycle the whole schmear when you're sick of it, and make a few bucks for your next countertop. :)