Since they're foodies I would do a vegetable goat cheese terrine. It looks hard but it's not really and it serves way more than four. Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce Gourmet : July 1993 Yield: Serves 4 with leftovers ingredients 2 eggplants (about 2-1/2 pounds total), cut lengthwise into 1/2-inch-thick slices 1/3 cup olive oil 1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets) 3 red bell peppers, each roasted (procedure follows) and cut lengthwise into 3 sections 7 ounces soft mild goat cheese, such as Montrachet, sliced thin parsley sauce (recipe follows) as an accompaniment parsley springs for garnish if desired For parsley sauce: 1/2 cup chopped fresh parsley leaves, preferably flat-leaved 1 small garlic clove, sliced 4 teaspoons balsamic vinegar 2 tablespoons water 6 tablespoons extra-virgin olive oil preparation Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain. Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance). Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring. To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.) Parsley sauce: In a blender pur the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

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Those sterling goblets are trophies given at polo matches, won by my late uncle in the 1920's. Some where from the time he was stationed at the Presidio in San Francisco; a couple say "New York State Horse Show Polo". He was a Cavalry officer until near the beginning of WWII when the Cavalry became the Armored Division. He was a very fine equestrian - was sent by the Cavalry to Saumur, the French Cavalry School, and was an alternate on the US Equestrian Team to the Berlin 1938 Olympics. Sadly, he was badly wounded in his leg at the Battle of Kasserine Pass in N Africa during WWII and could never ride again. They're beautifully engraved and they tell quite a story. Bonnie, I could cry that you took those goblets to Goodwill, but hope they found a loving home. I don't really mind polishing silver - I just get tired if I try to do it while standing. So, I hire my wonderful yard man to polish all my silver for me 3-4 times a year. I set it all out on the kitchen counters, he hauls it to the basement wash tubs, polishes and dries it all and brings it back upstairs. Well worth the money as I like lots of display silver and I want it GLEAMING! You know, if you use your sterling flatware everyday, you will not need to polish it. I use mine - just who is coming to my house that is more important them me? Ha! The Queen isn't traveling these days! It sure makes canned soup and a grilled cheese sandwich a bit nicer!

Strawberry Mousse Cake (I suspect this recipe is from something like one of those women’s or homemaker magazines of the late 60s or 70s.) 1 Jelly Roll or Pound cake to line a 9 X12 pan 2 packages strawberry jello ( 2 - 3 oz or 1 6oz.) 1 1/4 cups boiling water 1 container Frozen strawberries 16 oz. 12 oz. Cool Whip Slice jelly roll and line 9X12 pan with slices (bottom and all sides) Dissolve gelatin in boiling water and let cool Add frozen strawberries When mold is cool enough, fold in cool whip until smooth. Pour mixture into lined pan and refrigerate. Top with more strawberries.