Dream I replied to you earlier..but somehow it didn't go through...well anyway... Love the Cute table setting with all the little skaters and the 'Narration'! I see some of us here will glady send you some snow... I've got some for you too. We've been getting so much and expecting more by the week's end. I've had enough already...especially once the Holidays are gone...I want the snow gone too..lol Well, as the saying goes.. 'The Grass Is Always Greener'..however, in your case, I guess it would be 'Snow'!! jane

Dream, are your dogs leaving your property? They're not killing chickens or sheep or something are they? I just can't imagine why someone would shoot one, let alone two! Have a story to share: My DB was a country school bus driver and his neighbors at the end of the lane had several dogs who would run out into the road barking and biting at the bus tires everytime he drove past--one of the dogs got run over and the Sherriff came to question my DB. Of course my DB told him he would never intentionally run over a dog, but if he did hit one it was because they were running out into the road chasing the bus as well as any other vehicles that came by. Guess the Sherriff then went back to the neighbors and told them it was their responsibility to keep the dogs out of the road and not to call him again. DB felt really bad to think the bus might have run one over, but knew he had no control of whether they got in front of a tire while he drove by. I just hate to hear about things like this, dogs are so trusting and loving, I'd watch out for that guy--takes a really mean person to kill a dog I think. Hope your back was feeling lots better today and that you had a good day back at work. Hope you will feel like creating more tables soon, your's are always so pretty. Take care. Luvs

That steak really looks good Alexa and the Bernaise held up great. I made the citrus cheesecake Sunday but we only finally got around to eating some tonight. It really was an excellent cheesecake. I'll make it again. I didn't put the sour cream on top of the cheesecake, in case I wanted to make the lemon curd for it. Also, instead of just zest I used the juice from the Meyer Lemon and the lime. I also added a tablespoon of cornstarch to make up for the added juice. Classic Cheesecake [modified] Serves: 8 to 10 servings This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake. Ingredients Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt Filling: 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see cook's note) or extract 1 teaspoon finely grated lemon zest [used zest from 1 Meyer lemon] 1 teaspoon finely grated orange zest [zest from half an orange] [added zest from 1 lime] As said above I added the juice from the lemon and lime plus a tablespoon of cornstarch dissolved in the juices. Topping: 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Directions Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.[Mine took almost 1hour and a half] For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. Notes We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean. --------------------------------------------------------------------------------- My note: Do let it set in refrigerator for time suggested. It's a very creamy cheesecake.

I did wind up making the cat fish tonight. For tomorrow's dinner we're having the French Spring Soup and lemon chicken salad wraps (recipe from the sandwich king....Food Network) The chicken part was a bit of work. I should have just bought a roast chicken and shredded it. For day 2 breakfast we're having scrambled eggs with a bit of parsley and green onions. Everything is preprepared...just have to scramble the eggs. Also made some bretzels to go with that breakfast. The second day we're having lasagna for dinner. I made a greek salad, just have to assemble it. Someone else is bringing garlic bread. The third day we're having hash brown quiche with some lemon dried cherry scones for breakfast, will eat a late lunch early dinner and head for home. I also made some date and nut bread, strawberry banana bread and lemon pound cake with lemon icing that doesn't call for a pound of butter. LOL As I type this, I realize that's a lot of lemon. I hope no one has a lemon allergy! I now have to clean up the mess I made in the kitchen. It's a good thing I'm a night person.