RR, that's Ashley sitting on the floor in front of Makayla, with her hair back and the black sweater! She's letting her hair grow, so she just pulled it back. The cake was excellent, especially with the topping, which ran down and made the bottom of the cake sour/sweet and kind of crunchy. Yummy, and the guys swiped the leftovers for the bachelor party. I guess it went OK with beer and Jack Daniels, LOL. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. It's very good, so thanks to Beth! Annie

My DIL is blessing me with my first grandchild in early June. Her mom is in England and I am hosting the shower(s). First thing I did was split the guest list in 2--one for my family and my husband's (complete families, not just women) and the other my friends, DIL friends and DIL very small family (4 women). About 50 at each event. It's in my backyard and I've rented a tent, tables and chairs that will stay up for the two consecutive weekends. For the family shower the food will be a combination of appetizers and hot food in chafing dishes. People on both sides have volunteered to bring dishes so there isn't too much work involved. For the Friends shower, the food will be finger foods, salads and wraps. Depending on the amount of gifts involved, I'll organize it like her bridal shower--she'll open about 1/3, then we'll break for the meal. Then 1/3 more and break for dessert. Then the rest. I don't expect the men to watch the gift opening, they'll probably wander around with the kids during that time. We did a cute thing at the bridal shower you may want to consider. I found a poem on the internet that told a story of young love using lots of product names (. . . their FUTURE was BRITE . . .). As the poem was read, the person who had that product sitting at their seat stood up, introduced themself to the group (I'm Carol, Danny's favorite aunt, I'm Danielle, Alicia's best friend from kindergarden), and gave the product to the bride who collected them in a big laundry basket. At the wedding, people had an idea of who was who and which side of the couple they were on. You could do something like that with baby products.

mollyellie - Your situation is perfectly acceptable! What's not acceptable is for a relative to host a shower. Being from the south, and where I am from, it is tradition to have the bridal luncheon on the day of the wedding. It is a time to honor the bridesmaids, provide both bridesmaids and the bride nutrition, and just relax before the festivities of the evening begin. Almost thirty years ago, the mother of one of my bridesmaids hosted the luncheon the day of my wedding. The same for my mother 60 years ago! Now, having said the above, I must point out that weddings were not made to be so fussy back then. We girls didn't go "all out" to have our hair specially fixed, make-up applied, nails done, etc.. We did all this at home, with the help of our maid of honor, or family members. We simply had more time before the "big event." IMO, today's weddings have really gotten out of hand! Do you want to know what I gave my bridesmaids for a gift? I cross stitched small flowers, along with the bridesmaids names, and framed them as place cards for the table. To date, my own daughter has spent over $100 on each of her eight bridesmaids. I think it is ridiculous, but she says everyone does it. :rolleyes: For the last wedding she was in, the brides family paid for all the bridesmaids dresses and shoes. Very generous! Anyway, my sister, and sister-in-law are hosting my daughters bridal "function" on the day of the wedding. I say function, because (as suggested above) it will actually be a breakfast from 9:00 -11:00, at our local country club. Afterward, the girls will rush from hair dresser, to make-up artist, to nail salons, and then have to be at the church by 5;00, for photos and a 6:00 wedding. The bridal breakfast has to be on the day of the wedding because 5 of the 8 bridesmaids, live anywhere from 4-18 hours away. These girls are all professionals, and cannot take off work any sooner than Friday afternoon, nor do they want to travel all the way for another weekend that close before the wedding. They are already coming in for a party or two during the summer. The girls will all arrive just in time for the wedding rehearsal and party on Friday evening. Addtionally, my sister and SIL have daughters (who will be part of the wedding, but not bridesmaids) that will be into their first month in a college that is 6 hours away. The girls couldn't possibly skip classes for more than a day. Therefore, the brunch most be the morning of the wedding.

If you have a green salad, I'd suggest Cathy/Mustangs Fig and Proscuitto salad. She uses arugula, but I use spinach because it's more easily available here. I don't even like salad, usually, but I just love this stuff and it would go nicely with quiche. Mustangs' Salad with Proscuitto, Parmesan and Figs 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallots 5 cups baby spinach (she uses arugula, I think) 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ? tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. I don't usually plate it individually, I put it all in a large bowl and let guests serve themselves. Annie