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

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

I'd like the chicken and waffles AND the pulled pork. I wouldn't turn down the cole slaw either. Everything sounds delicious, which is why those leftovers are definitely not a bad thing. The egg rolls sound like a good use for the leftovers, and pulled pork sandwiches with BBQ sauce and cole slaw are a favorite of mine. Good use for those Kaiser rolls of yours, Ricky... The pork could also be used in tamales, quesadillas, arepas or chili, fried rice, used to top baked potatoes or nachos, put it in taco salad or pasta sauce, or just freeze it in individual portions for sandwiches later. Annie

Fun2BHere, thank-you so much for sticking with me in my funk! I'm allergic to fish (that's why I said no), and it's gotten worse in the last ten years. Even if I wanted to serve salmon, the fumes of it cooking could make me barf. ;) I get why you might want to serve a nice fish where you can have a ”special” non-meat meal, but go dairy or meat to suit the day. Short ribs is a very interesting idea if I can get them. That should be a lot easier than good lamb. I won't have to make this an actually kosher meal, but being Pesach, it still has to be more kosher than ordinary (no lasagna). That gives me a choice of several good butchers. I could never make short ribs for the mobs (score one!), they're just a bit decadent (“special”) and will tolerate the uncertain timing. I think that's a plan! That Romesco sounds really good! Much more wow than the norm, and already thickened with matzah. I'm not sure about it with asparagus, but it should work well with something, and not interfere with the shortribs. And plenty of time to source some ingredients, so I'm really glad I asked now, and you were here to point me that way. I can definitely plan a feast for 10 or fewer around these two things. Thank-you!