Update and thanks for the good suggestions I received here. I also did a bit of reading and taking everything into consideration, came up with the following: Mini Croissants, regular and five grain Boars Head tavern ham, shaved Boars Head maple honey turkey, thinly sliced Condiments: several kinds of mustards, regular mayo and mayo with pesto, blueberry and raspberry/cranberry jams Capers, small dill pickles and sweet gherkins Plain and Vanilla yoghurt with organic granolas (plain and dried cherry and almond) and blackberries, blueberries and raspberries as available add ins Tart cherry scones and almond biscotti Blueberry muffins (not very sweet) Scrambled eggs We had a variety of coffees, teas and hot chocolates for the kureig, and individual bottled juices in mango/banana, orange, blueberry blend, greens, etc., and fizzy and still water. One guy got up early and I took him to the local track for a run. The others slept in and they ate around 11:15. Everyone ate some of everything, and I packed up a basket of goodies for their car trip. No one wanted any mimosas or my favorite pink champagne, as they were off to South Carolina where they had another performance the next day. They were all lovely, all very accomplished operatic singers who attended the St. Petersburg Conservatory and absolutely delightful. They all wished they had known we had a tennis court because they all play, and we agreed the next time they come to town we will schedule a round robin tournament with local players. Thanks again for the helpful suggestions! What, oh what would we do without our invisible friends at GW?? Edited for grammar, and happy Mother's Day everyone! This post was edited by kswl on Sun, May 11, 14 at 10:57

We don't eat that different in the summer other than taking advantage of all the fresh produce. I'm another who doesn't mind using my oven in the summer. We grill year round, but more-so this time of year and have more out-door type get-togethers with family or friends. As sides to a grilled meat, we eat alot of fresh green beans, okra, corn, TOMATOES, squash, zucchini, etc. Tons of melon. I absolutely love cantaloupe. We do seem to eat more cold meals such as some type salad - tuna, grilled chicken salad, taco salad, etc. I also love a fresh salad of cucumbers, tomatoes, purple onion with a bit of moz cheese and dressing. We forgo meat a good bit. A favorite is a variety of fresh veggies and "fried" cornbread (which is really a thinned down cornbread batter cooked like a pancake). tina

Autumn, I don't think you need cooking classes. I never knew how to cook anything until I moved out of the house. My mom was seriously OCD and wouldn't let us in the kitchen. I literally taught myself how to cook basics with a cookbook called "The I Never Cooked Before Cookbook". It explained everything. For example, when it told you to boil something, it had photos of what boiling water looks like. It had photos to explain the difference between chopping, slicing, dicing and mincing. It was incredibly helpful since I didn't even know how to anything. I think I could pour cereal and make taste. I had never even made cookies before. I'm certainly no gourmet cook but after familiarizing yourself with the basics, you can start throwing things together with some success without taking a class, imho. Like, after cooking a few Mexican dishes using recipes, you learn the basic ingredients, flavor profiles for sauces and seasonings, and then just start throwing things together using those basics in different ways. Using beans, rice, various hot sauces and seasonings often used in Mexican dishes, some chiles, and then a variety of vegetables, you can make sautes, soups, salads, casseroles, whatever using meat/fish/poultry as your protein or even the cheese (if you're vegetarian or want to do a vegetarian meal once in awhile) or the beans (ditto for vegan eating). When I do this, things might not be the least bit authentic to that cuisine, and I substitute a lot so I don't have to run to the store for something, but if you have a pantry of basics, it's not that hard to throw together something tasty. I hate grocery shopping so I do wish someone would do that for me. I sometimes send DH but he always gets some odd stuff and spends too much, lol. And I really don't like thinking up what to cook so I'll often have DH grab the protein out of the freezer. Whatever he grabs, I cook. Or I'll just reach in and close my eyes and grab something. Batch cooking does help. I often will cook up a big pot of rice (usually a wild/brown rice combo) and keep a container in the fridge to heat up as a side or throw in a soup or casserole. I do the same with dry beans, peas and bulgurs. I always have couscous and quinoa on hand because they cook up quick if I'm out of rice. So sides are easy. A variety of fresh veggies and a few bags in the freezer of Asian and California blends make it easy to throw a veggie side dish together. I buy cleaned/bagged salad mixes, mixed greens, and baby spinach making it quick and easy to put together for a salad or toss in the last few minutes of a stir-fry or saute. And multi-meal planning works well. If I make a roast, I save some for French Dip sandwiches the next night. Or I might boil up a chicken or two and use the breasts for stir-fry and the meat off the rest of it for chicken enchiladas or some other casserole or a soup. At least once a week dinner is my own Muscoe soup or casserole using the stuff that is starting to go but isn't bad enough to throw out. Thanks for that, bpathome, as I just call it Clean Out the Fridge Food. Muscoe sounds more purposeful. We don't eat out much. I can't see paying $20 for a meal that I can make for $5 at home. And I figure the time to go there, order, wait, eat, and go home takes longer than it does for me to cook and clean up. I don't have a cooking gene or special skills. I just decided to be fearless in the kitchen. Most things you make, if they don't turn out right, are salvageable somehow. The rare times it's not, the dog enjoys a treat. :) I think of it as a way to play.

Cheesecake with a thin layer of lemon curd on top, whipped cream and a few raspberries— just leave off the berries. For next time . . You can also buy lime curd or make it and do the same thing and call it Key Lime cheesecake. I serve hearty beef dishes like bourgnon over egg noodles, with a good salad and garlic bread just as someone above posted. Night before last i made a quick blueberry tart with all our blueberries (leaving town early tomorrow for Washington again). Cooked the blueberries, fresh and added in a small pkg of dried blueberries, with lime juice, sugar, cinnamon cinnamon, vanilla and cardamom. After 30 min on a low boili added a slurry of 2 tblsp cornstarch mixed with a small amount of cold water, and cooked until thickened. cooled itin a bowl in the freezer, then unfolded a sheet of puff pastry almost thawed, used a pizza cutter to cut strips on an angle on both sides just to the middle where the blueberries were and cross the strips over each other. Brushed with egg wash and sprinkled with turbinado sugar, cooked on parchment paper over a half sheet pan in the oven for 20 min on 400 convection, then lowered temp for 350 and continued cooking until bottom crust was crisp. Served with vanilla ice cream. Easy peasy! I didnt take a picture, i make these often withdifferent fruits and spices as the frozen puff pastry makes it so easy. I made this lne the same way, with apples ( and used boiled cider, cinnamon, nutmeg and rum extract) and the crossed stripsof pastry.