That IS a fabulous price, I'd also stock up. Here I only find crab legs, frozen, and they're always about $10 a pound. As for the lemon brownies, here's that recipe originally posted by Marilyn. I double the lemon juice because I like an intense lemon flavor and I add 1/2 tsp of baking powder because Ashley likes them a bit lighter and less dense. The baking powder does give them more of a cake like texture and less dense than brownies, so it depends on the texture you're looking for: Lemon Brownies 1 1/2 cup all-purpose flour 1 1/2 cup sugar 1 teaspoon salt 1 cup (2 sticks) butter; room temperature 4 eggs Juice from 1/2 lemon Zest from 1 lemon 1 cup powdered sugar 2 tablespoons fresh lemon juice Additional lemon zest for garnish Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest. These are really good too, originally posted by Carol (dishesdone): Lemon Custard Cakes Unsalted butter, room temperature, for custard cups 3 large eggs, separated 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 to 3 teaspoons grated lemon zest (1 lemon) 1/4 cup fresh lemon juice 1 cup milk 1/4 teaspoon salt Confectioners sugar, for dusting Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid). Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food It all sounds delicious, from the crab to the lemon dessert, yum. Annie

I bought a few of these: http://www.amazon.com/Thermos-Stainless-King-SK3000MB4-Midnight/dp/B0017IFSIS/ref=sr_1_3?ie=UTF8&qid=1320542508&sr=8-3 My kids/DH tell me that their lunches are still piping hot when they're opened. I make soups or stews and freeze them. In the morning, I pop the frozen square (if I've forgotten to thaw it) into a pot or the microwave and warm it up. Add noodles if needed, put into preheated thermos and we're good to go. My teens like it. I pack a tuna noodle salad about every other week. I will sometimes use canned salmon instead, but they prefer the tuna. Some days, my husband will make a frozen pizza early in the morning, let it cool and the kids take slices of that to eat cold. They really love that. They get hot lunch at school once a week, on "Chef Day", when there's something really good that they want. Once in awhile I still buy lunchmeat and let them make a few sandwiches with it, but it's not very often. We can't send PB&J with my daughter because there are several kids at her school with severe nut allergies and she worries about causing a problem for them. Carrots are the usual veg of choice for the lunchboxes, and they prefer to have a fruit snack when they get home so I have stopped trying to get them to pack fruit in their lunches. I am less strict about lunches than I am about breakfast and dinner, the goal is to get something fairly healthy that they will actually eat and enjoy into the lunchbox. Gloved and gowned, I once dug through the luncheon garbage from grades 1-5, looking for a lost retainer. I was horrified at the number of whole apples and bananas thrown away, and the number of lunches that were not even opened. Bag after bag lunch, obviously lovingly packed, some with cheery notes or hearts on them! Baggies with whole sandwiches, or whole bags of vegetables or fruits. I felt so bad for those moms, and for the teachers who had to deal with hungry, crabby kids for the afternoon. And irritated with the unknown kids, who were wasting so much nutritious food when so many children in the world go hungry every day. It was disgusting. Cj Here is a link that might be useful: Thermos

I will be having the family at my home this year. My three kids and their families alternate with us and their in-laws for the major holidays. The kids all like to be here at the same time, so it is the 3 of them, their spouses, 4 grandchildren, my Mom and Dad (they live an hour and a half away), two of my Aunts, two cousins, and my cousin's daughter, and her husband and son. And my BIL. In all that's 22. I will have to do this buffet style, and set up tables in the living room. I'm sure it will be chaotic, especially since my one son and DIL will be staying with us with the two babies. And then my parents will stay over too. Wish my house was a little bit (or a lot) bigger. But we will make due. I'm just grateful that we can all be together.

I got this one: Nesco Roaster Oops - Just checked - cheaper on Amazon - $67.20 and free shipping Love mine; don't have anything to compare it to. My DIL used an older Nesco that her mom had picked up at a thrift store and I knew I wanted one like it. It seems just like the older one - not really sure. When researching, I read that Nesco was the original maker of these type of roasters, so that is why I went with it. Mine will hold up to a 22 pound turkey. If you get one, make sure you follow the directions to "cure" it on high heat for about an hour before using the first time. I think it is aluminum.