Thanks for the greeting. I've posted many times before... it's just been awhile since I've checked the forums.

Audrey C. is a prompt and dependable trader.

Nana...I have to agree w/everyone...this is such a festive table. From the colorful sombrero and tablecloth to all your great accessories..I too love the vintage burro planter and the cute S&P. Funny, in all my years, I've never had a margarita , I guess it's never too late...so along with the others here, I'll have one too! jane

I agree that red beets aren't as messy as pomegranates, but they're still pretty messy. The stains don't seem as permanent. Yellow beets stain my hands as much as red beets do. I get two kinds of gloves at the catering supply store (I'm sure Amazon and many others have them too). They're inexpensive and great for the purpose. One is like a glove shaped Alligator Baggie (if anyone remembers those...I think they still make them but they're rare where I shop). The other is more like a rubber glove, though probably vinyl. The baggie style ones are great for things like beets. They're thin, cheap, recyclable if your area does "films", and you can slip them on and off easily and leave them in the sink, to do other chores, answer the phone, or whatever. The others are tight, and good for fiddly jobs where you want a good fit, or physical ones, like cleaning poultry. Neither beets nor pomegranates have to stain your kitchen, if you're careful. It helps to work in a large bowl or even a roasting pan. I love pickled beets! I should make some. They used to just appear in my life, but haven't recently. I love them when they're julienned--the squared sides are fun to eat. Another thing you can do with small or baby beets, or cut up ones, is glaze them. Nobody seems to do glazes anymore--the kind where it's the outer layer of the veg that does it, not syrup, honey or sugar. You only add a little sugar or leave it out entirely and worry the veg over an ultra low heat for a very long time to use only the sugars naturally in it. Glazing doesn't have to take a lot of effort, though. I usually do it for a mixed dish for Passover, and in such quantity that I'm over it for half a year, but for a normal dinner with only one vegetable, it's not a big deal. I also use dried fruit instead of any refined sugar, so it takes longer. On a quick search, I found a kind of smarmy but very detailed article on the classic way to glaze with just a spot of sugar, that explains it better than I could. Follow the links and you'll find a beet recipe.