I just brought flowers; things were a little different than we planned. We didn't go to his parents house, but to his instead (he lives with his grandmother because she's so old she needs someone to help take care of her) so I didn't bring a hostess gift for his mom. That was fine, they are very casual and laid back people and it would have been awkward had I brought anything more. We arrived together (he drove) and we were the first ones there anyway. They have a lot of animals... his mom brought over one of her many birds and a huge mastiff dog (very sweet, very big), and he has two cats that live there. It was pretty informal, everyone gathered around the grill outside making small talk. I didn't talk much. Maybe I was shy around all the new people. There was a bit of tension because I am the first guy he's ever introduced to the family (he had girlfriends before he came out) and his brother and grandmother didn't know he was gay. The brother does now... he found out Sunday... grandma still doesn't (she's a Jehovah's Witness and he doesn't want her to know, though she'd forget anyway). The best part was listenting to his grandmother... she has dementia and the things that come out of her mouth were very entertaining if not a little sad. He made burgers, hot dogs, italian sausage, and chicken on the grill. He didn't have any cheese for the burgers and didn't have any ketchup (that blew my mind... in my house, it's an emergency if I run out of ketchup... well it's never happend, but it would be... and to not have it with hot dogs and hamburgers, I just couldn't comprehend it). He offered to go to the store for me and get some ketchup (he's not an anti-ketchup snob, he was just out of it). I should have let him go, but then his family would have known what a b*tch I can be and it's too early for all that! The cake and ice cream were the best part, and they both came from Publix. It was a pretty boring and uneventful experience with barely tolerable food... at least nothing bad happened. His mom told him she likes me but that I was very quiet. Next Tuesday, I'm going to have a cookout with my upstairs neighbor. I'm looking forward to much better food than we had Sunday! I'm really enjoying having someone to cook for. Yesterday for lunch, I made BBQ baked chicken quarters, cheddar biscuits and mashed potatoes. Today, I'm doing meatloaf, scalloped potatoes, corn on the cob and maybe steamed peas just to throw a vegetable in. He said his mom wasn't that good of a cook, so I'm glad to give him some nice food and glad he appreciates it. Thanks again for all your advice :o)

Disneyginger....(Although I'm sure you've had your breakfast by now LOL). Here's the recipe for the Spanish Omelette (Tortilla Española). When I want to use up leftover vegetables I just add those to the bowl before mixing in the eggs in step three. Be sure you include cooked potato and onion though. I always prefer to pack it all into the small 7 inch pan because the tortilla then turns out nice and high. Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. SharonCb

Oh, this is so much fun! Beverlyal, wow, thank you so much for all that work. That's a whole cookbook. I do think a tea sounds nice. I bet my friends will like it. I won't worry too much about leftovers. We can eat them the next day or so and give the rest to the shelter. Besides, it will be a pretty small group, so I can plan it so there won't be too much leftover anyway. I love little sandwiches! I will probably make more sweets and fewer sandwiches only because I can do the sweets way ahead and freeze. I want to be able to run around with FMTO and her mom, not be stuck in the kitchen for days in addition to what I'll be doing for Passover. As for tea ... How would you serve it? I do have a silver tea/coffee service (actually my mom's on rather permanent loan). But the tea and coffee get ice cold in them! I mostly use the pots for flower arrangements, but I use the sugar bowl, creamer, and "slops bowl" a lot (the last for artificial sweetener packets -- how tacky!). Anyway, I'm guessing more people will want wine than coffee or tea. The "tea" in "tea party" will be more an indicator of the type of party than of the beverage service, I guess. I will probably just have hot water and an assortment of tea bags available for the tea drinkers, coffee in the coffee maker, and a few bottles of wine; maybe sangria or one kind of cocktail in a pitcher. I love the champagne idea, too! Does anyone know about freezing petit fours? Would it depend on the type of icing?

Nice to have you back Sharon, you were missed! Chase, here is the recipe for the Penne, it was posted by Monique.... @gardenbuddies.com..we really did enjoy it. PENNE IN CREAM SAUCE WITH SAUSAGE Source of Recipe Monique--GB+CF Recipe Introduction "Bon Appétit February 1997 1 tablespoon butter 1 tablespoon olive oil 1 medium onion -- thinly sliced 3 garlic cloves -- minced 1 pound sweet Italian sausage -- casings removed 2/3 cup dry white wine 1 can diced peeled tomatoes with juices -- (14 1/2 ounce) 1 cup whipping cream 6 tablespoons chopped Italian parsley 1 pound penne pasta 1 cup freshly grated Parmesan cheese Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley. Serves 6. Dinner last night... BLT's, the tomatoes are wonderful right now. Nancy