There is nothing wrong with an enjoyable extended weekend with spring doing its last hurrahs and summer looming around the corner. I do hope, however, that we never ever come to call days like this a bank holiday. It was the common people who let their own blood for this day. Farmers who put down their hoes, paperboys who traded in their caps for helmets, fathers, brothers and sons and also daughters, wives and sisters. I made my rounds to the cemetery plots to lay flowers and revive memories and more than a few of my family gravestones were adorned with the flags of veterans. My father's footstone records service in three wars from foxholes in Europe to the DMZ in Vietnam and many points between. My Uncle, his brother, who died in Normandy. A cousin who served in Vietnam, and died shortly after his return, a broken man. Two 2nd great grandfathers, both of whom were prisoners of war in the War between the States. A grandfather who served in Europe in WWI. I can go all the way back to the first line of my family to have come to this country.....Quakers who took up weapons against their own beliefs to fight in the Revolution. A great Uncle who survived the Spanish American War and volunteered to serve in the Phillipine Rebellion and died there, but his stone sits on an empty grave in the local cemetery. Yes, it's a day in our family we always remember respectfully.

toni, I have copied recipes from here & the Cooking & Recipe forums. Here are some that get really good remarks. Lil Smokies & variations: 1) In Sweet & Sour Sauce 1/2 cup packed brown sugar 1 Tbsp corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbsp soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes. This is the perfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yung - whatever... angelaid 2) Popped it into a fry pan with 1/2 a bottle of BBQ sauce and a 1/2 a wine glass of Chablis lindac 3) Bourbon Sausages 3 lb Lil Smokies 1 cup dark brown sugar 12 ounce bottle Heinz Chili Sauce 12 ounces bourbon Bake smokies for 30 minutes at 350 (to eliminate some grease). While smokies are cooking, mix sugar, chili sauce, bourbon in sauce pan. Cook until sauce is reduced and thick. Add smokies to sauce and stir to coat. Serve immediately in chafing dish or can be made ahead and warmed before serving. Mustangs 4) with grape jelly and bbq sauce. glenda_al 5) with grape jelly, mustard and Worcestershire sauce. Put into a large pot over low heat and stir until melted and mixed well. Add meat and simmer over low heat, turning meat up from the bottom to the top so that all pieces are covered, until cooked through. nonnie_ga 6) wrap them in a 1/2 slice of bacon, then roll in brown sugar and bake them. angier_2007 ========================= Ham & Asparagus Roll-ups 12 appetizer servings 24 fresh asparagus spears 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package crumbled blue cheese 2 Tbsp mayonnaise 1 Tbsp chopped fresh chives 12 slices bread, crusts trimmed off 12 slices thinly sliced deli ham 1/4 cup butter or margarine, melted paprika Garnishes: green onions, curl red bell peppers Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels. Stir together cream cheese and next 3 ingredients. Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 Tbsp cream cheese mixture; top each with 1 ham slice. Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika. Bake at 400° for 12-15 minutes or until golden. Serve immediately. Garnish, if desired. Note: Freeze unbaked rollups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed. dlynn & Southern Living ============================= Mystery Rolls from 1977 and Beyond 2 sticks butter 4 to 6 oz crumbled blue cheese 2 cans flaky biscuits Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan for 8 to 12 minutes, or until golden. Eat warm. Pioneer Woman ============================= SPINACH BALLS Mix together: 1 pkg. Pepperidge Farm Stuffing Mix 1 box frozen chopped spinach, defrosted & well-drained 3 eggs (beaten) 1/2 c. Parmesan cheese 1/2 stick margarine (melted) 1 tsp. garlic powder 1/2 tsp. pepper 1/2 tsp. thyme Form into balls and freeze. Bake at 375 for about 30 minutes. Kjacja

oakleyok.....right...huh....they'd love it! There is soooooooooo much talent here.....the eye of a photographer or a nature lover(Gazania, your there!) and it transfers to their decor.....:0) WOW guys!!!! momof6....she's beautiful!

I would not have been able to toss the glass votive in the trash. I have found that almost anything I want to get rid of can find a home via Freecycle or the free section of Craigslist. This year I parted with a bunch of Christmas decor that I realized wasn't making it out of the boxes, thus becoming sort of "second string." I got so many responses, I ended up making two bags for two different families. I agree that filling up landfills is not the particular issue, and glass is as inert a substance as there is. I just hate trashing things that are still usable. But I won't claim to be rational on this topic. I used to get odd decor items from family members and feel like even if I didn't display them (they came from people who live 1000 miles away), I had to let them "compost" in my closet for a few years before I could give them to Goodwill. Yeah, not rational.