Awwwwww, thanks for your kind words! As for the roses, I'd bought them the day before at my grocery store and by Saturday evening they were looking fantastic (they still are!). And, on Fridays, they're always only $6.99/dozen. Thank goodness for sales . . . and good timing ;^D Betty, here are some pics of my dishes for you. I did a Cinco de Mayo table and took these pics then, although I use this set a couple times every week. Lynn

Please don't take this the wrong way, but here is another very strong vote for having a caterer do this for you, even if it means much less expensive refreshments. It sounds like you don't have a whole lot of cooking experience (you wrote, "I don't know how to prepare anything"). With all respect, a wedding reception for 120 is NOT the time to learn -- even if it weren't your own daughter's wedding. This would be a daunting job even for those with lots of cooking and entertaining experience. I think even -- perhaps especially -- the most experienced would be inclined to get a caterer for a group this large, especially as mother of the bride. You will have so many other things you'll have to attend to, and even more than that that you don't want to miss. Do you really want to be refreshing the buffet when your daughter and son-in-law are having their first dance? If I were in your position, I would call a few caterers, tell them your budget -- and tell them it's FIRM -- and ask what they can do for that money. You may be very pleasantly surprised. If it's still out of range, consider ordering platters from a food store or inexpensive restaurant, and perhaps hiring a few servers/cleaners. You can supplement the latter and probably even the caterer option with some dishes you or friends and relatives make ahead and have the caterer serve along with his/her food. Your peace of mind, not having to worry about this in the months leading up to the wedding, is really important, too, along with being able to enjoy your guests on the big day. To me, that is worth some money. So if I were in your position, I'd cut way back on everything else if necessary: liquor (certainly a fountain is unnecessary), decorations, types of food, prom-y stuff like limos and favors, and even fancy wedding clothes if necessary. Being able to be a relaxed hostess who can enjoy her guests is more important, in my opinion, than fancy arrangements. Everyone is different, but that's just my experience. Congratulations to you all!

Italian Beef Sandwiches. Very juicy, (read sloppy!) but so easy and delish. It's cheap, too, if you buy chuck roasts on sale. You braise the beef with garlic and onions, bay leaves, salt and pepper for several hours until the meat shreds, serve it hot with all its juices on Italian rolls or other hearty rolls. I'll be more precise with the recipe if you'd like, but that's about it. I guarantee a hit!

Ginger Pineapple Punch 2 c orange juice 2 c unsweetened pineapple juice 2 T fresh grated ginger 1 liter ginger ale, chilled Ice cubes 1 orange, thinly sliced, optional In large pitcher stir together the orange juice, pineapple juice and ginger, cover and chill for 2-24 hours. Strain the juice mixture, discard the grated ginger. Slowly pour the cilled ginger ale into the pitche with the juice mixture. Serve punch over ice in chilled glasses, garnish with orange slices, if desired. Makes 12 6oz. servings I love this one because it is clear and sparkling. Very pretty with the ice brittle, too! Glacier Punch Source BH&G Holiday Appetizers 1999 2 c citrus vodka (may sub raspberry or cherry flavored) 2/3 c orange liqueur 2 T kirsch 1/2 c peach schnapps\-(my addition) 4 c ice cubes 1 750\-ml bottle champagne, chilled 2 c carbonated water, chilled Sugar (optional) Ice Brittle Combine vodka, orange liqueur, kirsch, schnapps and ice cubes in punch bowl. Carefully add champagne and carbonated water. If desired, sweeten with a little sugar. Top with chunks of Ice Brittle. Ice Brittle: Pour 1 c water into a 15 x 10 x 1 inch pan. Sprinkle surface evenly with edible flowers such as marigold, calendula, viola, pansy or dianthus. Sprinkle surface evenly with 1 c fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. Unmold and break into chunks. ~~I used fresh rapsberries and mint leaves in place of flowers~~ Linda