LindaC, I don't care where the artist lived, or why he painted anything. I just want to know if he will paint the cabinets. I didn't say it was fun painting cabinets, I said I was going to do it. I hate to paint and I hate to decorate even more than I hate to paint. I do like white. It's clean, it's easy and it goes with everything. Plus, I want to sell the house. I told Elery that if there was going to be any color, he'd have to choose it. Then the realtor informed me that most people don't want color, they want neutrals so they can cover them easily and choose their own colors. That's why they call it "realtor beige". the high point of tearing out that wall was finding out that under that butt ugly striped paneling was drywall, so I don't have to build another wall, just paint the one that is there. Well, that and getting rid of the wall that I hated. Striped blue, brown, gray and cream. Ugh. I'm excited about FINALLY starting to do something about getting these houses ready for sale, I just hope they sell quickly so I can move the heck out! eileen, I'd like the interesting little cafes, although I don't usually eat breakfast, it would be lunch for me. I like to wander off by myself too, but that drives Elery nuts, he's sure I'm lost or mugged or eaten by some animal that I just had to get a little closer to. But he's not interested in the seals or the sea turtles on South Padre. he wants to sit and relax and by gosh, I need to learn to relax too. It's both funny and annoying. I can tell you how cold the water was and how the sand felt on my bare feet and what the coffee was like and how many people had dogs and what kind. I notice the breeze and the smell of the flowers and iguana on the rocks and that the aloe is blooming. To me a thousand sunsets are all different but 152 paintings of people I don't know are all the same. I believe that nature is a far more talented artist than any human could ever be. I can't tell you about sunrises, though, because I'm not a morning person. (grin) So I'd LOVE to see Big Sur and Monterey and Point Lobos. And in about 3 days, I want to go home. Annie

Here you go Karen. Stacked Pizza posted by Sharon (Chase) 7 sheets phyllo pastry 1/2 cup butter melted 7 TBSP freshly grated parmesan 1 1/2 cups grated mozarella 1 sweet onion sliced thinly 5-6 roma tomatoes, sliced 1 tsp oregano salt and pepper to taste ( I don't use any I find the parm salty enough and I forget about the pepper!!!) fresh herbs sprigs thyme, oregano or rosemary Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozerella. Place onions on top then place tomatoes on top. Season with oregano. Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles) Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper. Linda

Hi David - I have these two - both saved together...I think it's the same...:-) just different "tips" on each one... Herb Crusted Rack of Pork -Chase 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish . Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 150 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 150 and then let the temp rise as it sits. Herb Crusted Rack of Pork 2, 3 to 4 pound racks of pork ( or enough for one rib per person and then a few extra) 3 tablespoons olive oil 1 1/2 tsp salt 7 garlic cloves,minced 1/3 c fresh basil,chopped 1/3 c fresh thyme,chopped 1/3 c fresh parsley,chopped 2 TBSP pepper,coarsely ground 1 1/4 c butter (or margarine),cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 TBSP tomato paste 2 TBSP fresh sage,chopped 1/4 tsp pepper [Note: Serve with Garlic Parmesan mashed potatoes and green beans] Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 to 145. Transfer pork to a serving tray. Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts . Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish with herbs, if desired. Yield: 8 servings Note 1: I often don't make the sauce but it is a nice elegant touch and very yummy! Note 2: Ask your butcher to French the bones and remove the chine bone. Makes for a lovely presentation and easy carving.

Glad they got there in time Ann, I was starting to worry! The weather out on the West coast has really slowed down delivery times.....talk about a close call! Moe, enjoy and Matt, you share with your Mom, although I know she isn't much of a pickle person so it won't be a huge hardship! ! Just putting , my Tourtieres in the oven. Chris and Amity are hosting Christmas Eve this year but Chris asked that I bring the Tourtiere and they would do the rest! Merry Christmas everyone!