Dale I would never be able to describe the exact location of where these morels were found. They were on private property, and I was invited by the owner, or I never would have found it by myself. Now, since she has moved, I'd probably have to trespass or get the new owner's permission. Anyways, you should be happy to know they are to be found in many locations in Oklahoma. Keep tabs on this link, and you should be able to zero in on a good location. I think there's another morel link for Oklahoma as well as this one online. You won't be disappointed if you luck onto a good morel spot. As you will see in the pics in this link, even the homeies love them, lol! Just wait til about April and about four days after a rain. Look for a moist woodland, where some deer and cows have roamed, and there are many such places in Oklahoma. I LOVE morels just about any way you can prepare them. And especially morel soup, or perhaps cut up in small pieces for tempura. A real delicacy. I've been thinking of starting my own little shitake patch. You can buy the spores of those online and perhaps other varieties as well. Dawn I can relate to the harvesting, canning and preserving fatigue. Getting kind of tired of it myself, so when dinner time rolls around and it's just me, it's catch as catch can from the garden. I really do hate to see the summer crops dwindling. Okra not bearing well. The cucumbers that store boughts will NEVER be able to rival are just about kaput. I still have tons of BIG tomatos that haven't ripened yet. Since it's been dry, with no recent rain, I've been allowing them to store up all that deliciousness and not get soggy or insipidly flavorless, so they have been amazing! Especially enjoying the Indian Stipes, which were not new to you, but certainly a delightful first for me. I'm hoping I don't get stuck with having to can jars of pickled tomatos or green tomato relish. I like it, but there's only so much of it I can eat. Today's menu was simply one of my baked buttercup squash, (just the right size for me), with butter and brown sugar, and cooked to pieces pole beans. Since I don't have a family to cook for, sometimes I kind of 'batch' and my folks used to call it. Nice in a way, since I can eat weird stuff that I like, when I like and not have to worry about meal planning per se. Barbara Here is a link that might be useful: Morels of Oklahoma

Here are some more ideas: Hummus with pita bread, sliced tomatoes, cucumber & onion salad, carrots or other marinated vegetables or salads Shrimp Caesar Salad - romaine, Parmesan, shrimp, croutons, Caesar dressing Souvlaki - chicken breasts, yogurt, cucumber, pita or tortillas, tomato, lettuce, add a bean salad Salmon Platter - fresh salmon to poach, HB egg, tomato, cucumber, yogurt sauce, add some potato salad Oriental Chicken Salad 2 -3 cups chopped cooked chicken breasts ( depending on the amount of chicken you like) 1 head cabbage, shredded or chopped (Napa is best for this recipe) 1 bunch green onion, finely chopped ( or to taste) 2 (2 1/2 ounce) packages slivered almonds 3 tablespoons sunflower seeds 2 packages Ramen noodles 3 tablespoons oil Dressing 3/4 cup vegetable oil or 3/4 cup canola oil 4 1/2 tablespoons seasoned rice vinegar 4 1/2 tablespoons sugar 2 teaspoons salt 1 teaspoon pepper Prepare dressing and set aside. Smash ramen noodles (discard seasoning packets) and brown over medium heat in 3 tbs oil. Once noodles have begun to slightly brown, add slivered almonds. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl. Add the ramen/almond mixture and stir well. Drizzle on the dressing and toss well to coat.

Awwww, thanks for all your nice comments! Although our MBR and bath are done in a romantic style, it's fun to bring that into another part of our home, if only for a couple of weeks each February (and at Christmas, too). Artlover: I'm an art lover, too! I'll be looking for your After pics of the remodel someday soon. Oopsie: that's an interesting bit of info I'll definitely use. I've gotten in the habit over the years, of putting the veggies in front, in hopes my kids will eat them without my constant reminders ;^D They're older now, so no need for that anymore (LOL)! Red, thanks . . . it's always great hearing from you! V-rn: I know!!! And all that time you were wondering WHY they were trying to take away your full plates of food! I'll be chuckling about that all morning . . . too funny! Jlc, yes, it does pay off ;^D None of these recipes comes from her, but Rachel Ray has a lot of good dinner menus that don't take a lot of time ~ or a gazillion pans! Md: actually, isn't "bream" some kind of ocean life that certain whales eat? Plankton? Hmmmm, it sounds familiar, but "my bream" is, sadly, only too fast typing by someone who never learned how to type in the first place (ROFLAO!) Lynn

Luncheon forks in my mother's set of silver were the same as the salad forks. I just ordered double salad forks for my set to have enough salad and dessert forks. And then the china sets had luncheon plates too, which were larger than the salad plates but considerably smaller than the dinner plates. I do love old table services of silver and china. I especially love the finer Limoges as it reminds me of all the things my grandmother inherited from her family. Lovely shaped pitchers, pickle dishes, and sets of china. When we washed the dishes and I held a tea cup in my hand to dry, it was as if I were holding an egg shell in my hand. You could see the outline of your hand through the plate or cup if you held the plate up to the light and put your hand behind the plate.