Christan, I'm with you. Those tastykakes are might tasty, all of them! After Linda got to talking so much about them last spring, I ordered a box of them to try out, and I've been wishing there was an outlet here in Michigan ever since. Now, this is for all of you who knew me last year. Tomorrow, November 30th, is the 1st anniversary of the accident which took Paula away from me. It's been an extremely rough year, but you've all been a great help in getting me through it all. You've put up with a lot, encouraging me and providing some big shoulders to lean on the whole way. The Day started looming in my mind even more a little over a month ago, driving me to distraction and a lot of mood swings, as Linda can attest to. I was thinking that I'd be a complete basket-case by this time, but I'm doing okay. I've been listening to a lot of music today, wrapping Christmas gifts, making out cards for Kym's Secret Santa Seed Swap, and just generally quietly enjoying the day. Anyway, knowing all of you wonderful people and how much you care, I just wanted to let you know I'm okay. It's kind of funny, in an ironic sort of way, that the one song that's helped the most today is by Savage Garden. Savage Garden also did the song "Truly Madly Deeply", which was the theme song for Paula and myself. I guess it's kind of fitting that today I find myself turning to the same group, and their song "Crash and Burn". It says a lot about the friendships I've found here in the threads of the GW, and about the relationship I was lucky enough to have with Paula. here are the lyrics... "Crash And Burn" When you feel all alone And the world has turned its back on you Give me a moment please to tame your wild wild heart I know you feel like the walls are closing in on you It's hard to find relief and people can be so cold When darkness is upon your door and you feel like you can't take anymore Let me be the one you call If you jump I'll break your fall Lift you up and fly away with you into the night If you need to fall apart I can mend a broken heart If you need to crash then crash and burn You're not alone When you feel all alone And a loyal friend is hard to find You're caught in a one way street With the monsters in your head When hopes and dreams are far away and You feel like you can't face the day Let me be the one you call If you jump I'll break your fall Lift you up and fly away with you into the night If you need to fall apart I can mend a broken heart If you need to crash then crash and burn You're not alone 'Cause there has always been heartache and pain And when it's over you'll breathe again You'll breath again When you feel all alone And the world has turned its back on you Give me a moment please To tame your wild wild heart Let me be the one you call If you jump I'll break your fall Lift you up and fly away with you into the night If you need to fall apart I can mend a broken heart If you need to crash then crash and burn You're not alone Everyone Have A Good Week Peace. -Dan

I had wondered about the pasteurized eggs too. Hmmm, will they work? Kissing a horse? I think I'll pass on that one! I don't understand why my recipe looks so screwed up from my work computer. I checked and re-did some symbols before I hit submit. I'm guessing it's the font that I used, but I see it occasionally in other's posts too.

You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy. Clare Thai Pumpkin Curry with Citrus This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY! Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients: �1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti) �1 small or 1/2 large yam or sweet potato, peeled and cubed �1-2 medium carrots, cut into thick slices �1 yellow bell pepper, cut into bite-size pieces �1 cup cherry tomatoes �1/2 can chick peas, drained �2 Tbsp. grated orange rind �CURRY SAUCE: �3-4 cloves garlic �1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce) �1 can coconut milk �1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) �2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) �1 Tbsp. brown sugar �juice of 1/2 lime �juice of 1 medium orange �1/2 tsp. turmeric �1 Tbsp. rice vinegar (or substitute apple cider vinegar) �1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed �1/3 purple onion, sliced �GARNISH: �handful of fresh basil leaves �optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers) Preparation: 1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. 4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

I bought the mascarpone at my local market (Albertson's) where it's actually cheaper than at TJ's (which is right across the street). It's mediumly chocolate. And decadently rich and moist. I baked mine the day before (almost two days before). I've baked it in the past and it's lasted (refrigerated) more than a week. Couldn't tell you if it got better or worse; probably the same. Joe