Thanks, Di! They are actually pretty quick to do after you do a few, I call them the "5 second frosting job". (grin) Even if they aren't perfect, they're fast! Party-music, I like kale with beans too. Well, I actually like beans and I like kale, so it's kind of a natural combo for me and kale is super easy to grow, so I always have some. Those little "sprinkles" on top of the cupcakes are something called "pearls", she had a black and white wedding, and regular sprinkle were just too small, so I bought the bigger pearls at one of the hobby stores that have a cake decorating section, probably Michael's or Hobby Lobby. I think they were a Wilton product. There's another tip you can use too, but I don't know what it is, because I don't remember anything any more. (sigh) Sol, my friend, I'm so glad to see you check in here again. Yes, Madison is just as "hammy" as Makayla was, a drama queen in the making. Or is that Drama Princess? Annie

(BTW Do any of the Canning Campers recognize that red apron? Also I mailed that box - cheaper than paying United to take it on the plane, and probably better treated by FedEx. I know its a BIG box, but I also know how much work goes into hostessing! ) Karen had arranged for three of us (not DS #1) to go on a duck hunt the morning after we arrived, holding real guns and shooting real birds. Ive gone target shooting before, but I was really looking forward to duck gumbo! We got to Walmart to purchase one day hunting licenses - ooops - $200 EACH. On to Plan B, which was our touring around with Karen, keeping her out of the kitchen, LOL. I have to say that the Huevos Rancheros, for our first breakfast, were delicious. DS #2, my PICKY kid, ate the entire plate. Karen will share the link for the recipe, my brain didn't retain it. I didn't get a picture of everything plated, I thought someone did, ACK! This is the ranchera sauce. Loved it. The second morning she made us grits with smoked gouda and scrambled eggs. I have been dying to try properly prepared Southern grits instead of guessing from a recipe! Once again, PICKY DS #2 ate them all (I got his scrambled eggs). Now I have an idea how to proceed in my own kitchen ! Grits and eggs: Dinner photos from the Mediterranean restaurant: Lots of fish dinners! I cant remember the names! Three fish dinners: DS #1 and I had duck - Ive been getting used to it, DS #1 discovered he loves it, LOL DS #2 had a ribeye. Not a fish kid. Dessert! Dessert! Grand Marinier (sp?) souffle MLCs! (DS #2 is following my tradition of reaching fingers in the photos, no polish sorry) Karens home is absolutely beautiful and guest-friendly. Hey I got to sleep in the same bed as Sharon and Clive, LOL. I wanted to sit out on the porch where Peppi sat and enjoy the river view but it was raining. My only complaint is I didnt get to spend enough alone time with Karen. Come on out to California!

Diane, I'm glad to see you here too, I've missed you. This recipe is something the girls love, it's from Carol/Dishesdone, she posted it here years ago. The notes are hers. Brisket by Dishesdone 1 4-pound beef brisket Kosher salt Pepper 2 onions, thinly sliced into half moons 1/2 cup ketchup 1/2 cup prepared chile sauce (Heinz Chile Sauce) 3 tablespoons brown sugar (I use more) 6 cloves garlic, minced 1 12-ounce bottle beer Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for about 4 hours or until the brisket is fork tender. You can puree the gravy if you like it thicker. NOTES : Use more onions if you want to. I like lots of onions in the gravy. I don't puree the gravy. Freezes well. It tastes even better the next day! Elery mostly does our in the smoker, that's our favorite way, but I also like this one from Tyler Florence: Beef Brisket Recipe courtesy Tyler Florence 4 large garlic cloves, smashed 1/2 teaspoon kosher salt, plus more for seasoning 4 sprigs fresh rosemary, needles striped from the stem and chopped 1/4 cup extra-virgin olive oil 1 (4 pound) beef brisket, first-cut Coarsely ground black pepper 4 large carrots, cut in 3-inch chunks 3 celery stalks, cut in 3-inch chunks 4 large red onions, halved 2 cups dry red wine 1 (16-ounce) can whole tomatoes, hand-crushed 1 handful fresh flat-leaf parsley leaves 3 bay leaves 1 tablespoon all-purpose flour (optional) Preheat the oven to 325 degrees F. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy). Welcome back! Annie

Well I will give you an A+ for ambitious! There is no way you are going to get away from tending the smoker for 10 or more hours unless you do the the brisket and venison the day before and reheat in the oven or on the BBQ. Which I would do anyhow because the last thing you need is delaying dinner a few hours because the big meats aren't as tender as they should be....ask me how I know! Leave the day for smoking the ribs, duck and salmon. As an aside I've smoked trout several times now to serve as an appetizer and it is wonderful! I way prefer it to hot smoked salmon. The first time I served it cold with crackers. The second time I made a fabulous trout "pate" which got rave reviews. As for sides , slaw for sure. LOL about the beans...but the Clile sauce does make a wonderful addition and is the key to my cheater baked beans which are one of my "signature" dishes. I do beans a lot with smoked meats , mac and cheese is another great sided. The venison is a bit worrisome to me because it is so lean and may be very dry. I'd be prepared to add a Carolina style BBQ sauce ala pulled pork and serve with buns. Dessert.......Tums!