Quinoa also makes a nice side dish, and it's something a little different than the usual potato/pasta side dish. I like this recipe and it reheats well if time is an issue, just add the pecans and fresh parsley after you reheat. I've often left the parsley out completely, only because I didn't have any and couldn't buy it here, and it was still good, just not as "pretty". Quinoa with Cranberries and Toasted Pecans 2 Tablespoons vegetable oil 1 medium onion, finely chopped 1 large rib celery, finely chopped 1 1/2cups uncooked quinoa, rinsed 2 cups chicken stock 1/2 cup orange juice 1/2 cup dried cranberries 1/2 cup chopped pecans, toasted Grated zest of 1 orange 3 Tablespoons finely chopped flat-leaf parsley salt and freshly ground black pepper to taste Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the stock and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally. I agree, that there's enough green in your meal, so if I went with a vegetable side dish, I'd lean toward the sweet potato or a roasted root vegetable medly, or maybe acorn squash stuffed with a rice or vegetable filling. Dessert? The summer torte is good with nearly any fruit, it's easy and can be made in advance. Barring that, I'd probably go with something chocolate. Annie

Great ideas, everyone! Pbrisjar, they wanted to have a BBQ at home too. Now they think it is at their daughter's house. She thinks they will freak out at the cost and they do not intend to tell them. She is letting them think that until a couple days before. They are not fancy, have buried both sets of parents and have more than they need. She's always trying to give stuff away (nieces, nephews, kids, etc.) She is my mother's daughter - "everything should be put to good use." They have a modest home in Mexico and modest home here. When they aren't in Mexico or here, they live on a boat in Canada. They would think flowers were a big waste of money. LOL! A cake may be nice because we all could enjoy but I'm hesitant to ask the restaurant to serve the cake. It's the kids' party and I don't want to seem like I'm taking over, YKWIM? If it was going to be at someone's house, I'd do a cake in a heartbeat. Great idea. As for this couple, they still drive the Toyota they bought (used) when the kids were young (it's immaculate). You could say they live life to the fullest, between their camper and boat, and two *very* modest homes. My sister cuts her hair every three months, so when she cuts it, she cuts it very, very short. :+" My sister thinks my house is fancy and it's always a work in progress. LOL!

The trip to the Italian Market was very, very awesome. I truly loved it and can't believe I never spent time there before (I live so close, it's ridiculous)! I didn't bring my camera!!! Sorry! (I had stupidly hurt my back two days before so was trying not to carry too much stuff.) I did buy cheeses from DiBruno Brothers. I LOVED that little store! A young member of the DiBruno clan (maybe 11 years old?) was handing out samples, and he knows more about cheese than I thought possible to know. I bought Parmeggiano Regiano and Peccorino Romano, plus some of their house-made garlic & chive cheese spread. All delicious. Best cheese I've ever had. Before DiBruno's, our first stop was Sarcone's Bakery, where they've been making bread the same way with the same recipes Luigi Sarcone brought from Italy in 1919. Around 8:30am we sampled the Italian bread with seeds (a long baguette-looking roll). It was hot out of the oven. To die for! They make only what they have time to make in the morning and it sells quick, usually by noon. Then they close for the day. We did indeed visit Fante's, and the owner told us a brief history of the Italian Market, as well as the Fante's store. Very interesting stuff. Fante's originally sold furniture, lamps, and crystal that Mr. Fante imported from Europe. His wife was always badgering him to get cookware. She was the innovator! ;-) Now they have every possible cooking gadget imaginable. Coffee machines everywhere! Every variety of Kitchen Aid mixer (and other brands) you want. I could have spent 4 hours in that store alone. (No more furniture or lamps, though,...good thinking, Mrs. Fante!) Esposito's meats was quite impressive. We got to go in the back and see where everything is butchered. We all wore ball caps because of FDA regulations. The inspector lives upstairs!!! I plan on going back in the future to buy their wonderful looking filet tips (half the price of the pretty filet rounds you buy in restaurants for the same meat). The highlight of the tour, though, was by far Termini's Bakery. The original location, with the tin ceiling and tile floor and refridgerator cases from the 30's is stunning. The pastries are beautiful and taste wonderful! Samples of cookies were generously given out. Mr. Termini told us the history of the bakery. His father's wedding pic, as well as the bakery's gold medal, is up on the wall. We went in the back and saw the 80 year old wooden pastry counters and huge mixers (as big as me!). Women were cutting biscotti. There were large tubs that looked like huge trash cans that held 800 of their cannoli shells a-piece. At Christmas time they go through 40 of those barrels of cannoli shells! Truly mind boggling. We saw one of the Termini sons decorate a wedding cake. One of our party said her parents got married in 1959 in Philadelphia and got their cake from Termini Brothers. For their 50'th wedding anniversary Termini's reproduced their wedding cake, with the help of a photo provided by the family. It was the original Mr. Termini's own design. Such a touching story! In addition to the samples (wow!), I walked out of there with a half pound of chocolate bing cherry biscotti. Delicious!!! My friend and I finished our day with lunch at La Lupe, one of the very favorably reviewed new Mexican restaurants in the market area. A fresh and delicious burrito containing chorizo, beans, cheese, rice, and topped with guacamole. That night dinner with my husband was my DiBruno's cheese plate, chianti, with Termini's biscotti for dessert. I can't wait to go back!!!

4charbs, is this the recipe? EASY CHOCOLATE HAZELNUT CAKE 1/4 tablespoons butter (to grease) 1/4 cup flour (to dust) 1 box white cake mix 1/2 cup chocolate hazelnut spread 2 cups hazelnuts (toasted, chopped, to garnish) CHOCOLATE HAZELNUT FROSTING : 1 stick unsalted butter 2 cups chocolate hazelnut spread 1/2 Cup heavy cream 2 Cups powdered sugar Grease two 9-inch cake pans with butter, line with parchment, grease parchment with butter and coat pans with flour. Shake out any excess flour. Make white cake batter according to package instructions. Add chocolate hazelnut spread and stir to combine. Divide into cake pans and bake according to package instructions, or until an inserted toothpick comes out clean. Remove from the oven to a wire baking rack. Allow to cool in the pans for 10 minutes, then remove cakes from pans to cool completely. For the Chocolate Hazelnut Frosting:In the bowl of a stand mixer, add the butter, chocolate hazelnut spread, heavy cream and powdered sugar. Beat with a paddle attachment until fluffy. Trim the two layers of cake using a serrated knife. Ice the top of the bottom layer of the cake. Place the top layer on top of the bottom layer. Ice the outside and top of the cake. Coat the sides of the cake with chopped hazelnuts.