Well reading this thread has made me both giggle and cry. A lot of memories, a lot of missing friends. And surprises, hello to Ginger, has been a long time since I've seen you post anywhere. You sound happy with your life. Good for you, and welcome back. Thanks to all who have brought us up to date on some that are missing. I can do some fill ins.................................. Damon is now in Memphis (I think) TN, divorced from his wife who was a KTer too. He is a graphic artist. Tammi & Joyce opened a forum..Our Humble Home (I think) Liz GA is busy with a new granddaughter who is cute as a button. I see her on FB. I miss so very many, glad to see some came back to post on this thread. Haven't heard anything from BenCA, or Mushy from Fresno, Ginnia, Thornbird. I just heard from Kathy-Lees son, he gave her my contact info, she said she would reach out to me. I sooooo hope so, but nuttin yet. I keep up with several at the Treehouse forum, JayJay, Spunky, SteveFL, Bump, KBB, Marty. Others I see on FB. But it's not like the KT was back in the day.

Hey, SadieSadie ... how was your free weekend? Did you get to work on your project? Oh, I hope so! I am so looking forward to seeing pictures. I got two trays done! Here's the first one. The grout is still not as smooth as I'd like, but I guess that will come with practice. I'm using the pre-mixed adhesive/grout combo, so maybe that's part of the problem. It's also harder to clean up than I thought it would be! LOL! And, the 2nd one ... I didn't take into consideration that this tray curves from the bottom to the side, so it's not a clean transition like on the round tray. The aquas are pretty close to the actual colors, but the other tiles are shades of gold, not orangey like in the picture. StoneyB

Georgysmom, I just love Pier I, but haven't been there for ages. Lucky daughter!! Have fun planning your new bath. I'd love to have some stuff done in my kitchen. Maybe later this fall. Glenda, that is incredible! I'd love to have a slice of that tomato. Nope, you needn't say another word 'cept "yum". Caroline, you should've come over. I only thawed one chicken breast but by the time I finished pounding it out, I had enough for 4 people with good appetites. Had to laugh about your DH out in the wilds eating berries :-) Shirley, I basically followed Tyler Florence's recipe for the chicken but used jarred sauce. His sauce would've been better. Here is his recipe: Tyler Florence's Chicken Parmesan 1/4 cup extra-virgin olive oil, plus 3 tablespoons 1 medium onion, chopped 2 garlic cloves, minced 2 bay leaves 1/2 cup kalamata olives, pitted 1/2 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed Pinch sugar Kosher salt and freshly ground black pepper 4 skinless, boneless, chicken breasts (about 11/2 pounds) 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 tablespoon water 1 cup dried bread crumbs 1 (8-ounce) ball fresh buffalo mozzarella, water drained Freshly grated Parmesan 1 pound spaghetti pasta, cooked al dente Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm. Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti. Jasdip, how did you like the garlic? Is basa fish that fish from Vietnam? I've heard of it, but never had it. Know you're happy to be cool again--not that you aren't always cool--well, you know what I mean.

How sweet Patty! We sure do have a great group of friends here. Enjoy your goodies Jackie!