I'm back. What a huge headache. My old computer fried suddenly, and even took the monitor with it. Luckily the hard drive with all my stuff was ok. However had to get a new computer, a new monitor, then have a tech spend hours retrieving my old stuff and getting it on new computer. Yesterday I was busy trying to get all my personal things sorted out and back to normal. Between the huge expense, and the scary problem of "almost losing" everything important, its been less than fun the last few days. (new computer is wonderful and FAST. Guess my old one had been dying quite awhile, but I was blaming AOL for the slowness and problems. LOL.) In my next life, I need to be a computer tech, do you know how much they get an hour???? Jeeez. And it took 3 hrs to find and re-install just ONE special file of saved mail that was very important. Boy was that hidden on the old hard drive! I thought it was gone forever. Kathleen, everything looks beautiful and your DH is a lucky man to get all the romance and frills eating at your table. hugs, Karen

That steak really looks good Alexa and the Bernaise held up great. I made the citrus cheesecake Sunday but we only finally got around to eating some tonight. It really was an excellent cheesecake. I'll make it again. I didn't put the sour cream on top of the cheesecake, in case I wanted to make the lemon curd for it. Also, instead of just zest I used the juice from the Meyer Lemon and the lime. I also added a tablespoon of cornstarch to make up for the added juice. Classic Cheesecake [modified] Serves: 8 to 10 servings This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake. Ingredients Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt Filling: 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see cook's note) or extract 1 teaspoon finely grated lemon zest [used zest from 1 Meyer lemon] 1 teaspoon finely grated orange zest [zest from half an orange] [added zest from 1 lime] As said above I added the juice from the lemon and lime plus a tablespoon of cornstarch dissolved in the juices. Topping: 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Directions Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.[Mine took almost 1hour and a half] For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. Notes We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean. --------------------------------------------------------------------------------- My note: Do let it set in refrigerator for time suggested. It's a very creamy cheesecake.

Deadline for signing up for the swap is Monday, January 7th. I'm off work that day and will get the names matched up and the emails sent out so you know who you will be sending to. Looks like we have nine comfirmed so far and a few maybes. I've posted the details for the swap over on Exchanges - Swap #18. Ann

I'll be out of town with our district's 9th grade English Honors classes, in NYC to see "Wicked" at the Gershwin Theatre, and have dinner at the Stardust Diner. Woohoo! We got a great package deal, and since I coordinate field trips for our district, I lucked out! My office-mate and I are making the trip...it's chartered buses to and from. What a deal! Friday the 15th, DH and I are going out to dinner for Valentine's Day.