Will keep that in my mind Andrew. Thanks!

My suggestion for you is not to Open the book at all, not even the packing it comes in. Write in big bold letters, RETURN TO SENDER! I'd also call or write and ask them to stop sending you the books..I found out the hard way about weight watcher books that come from Oxmoor House and are twice the price they are in the book stores. I only buy online from Amazon.com..They beat everybody's prices that I have discovered so far. Delivery is fast too.

If you'll have a cooler or access to a refrigerator, these are good: ROQUEFORT GRAPES (makes 50) 1 lb large, seedless red grapes 10 oz pecans 4 TBL crumbled Roquefort cheese 8 oz pkg cream cheese, softened 2 TBL heavy cream Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered, until serving time.~~ First Impressions BRIE CRISPS 4 oz Brie, rind removed, at room temperature 1 stick butter at room temperature 2/3 cup flour 2 generous dashed cayenne, or to taste 1/8 tsp salt Paprika Combine the cheese & butter in a processor & mix until creamy. Add the flour, cayenne & salt & blend until the dough almost forms a ball in the processor. Shape into a 2" cylinder & wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" rounds, place 2" apart on a cookie sheet & bake in a preheated 400° oven for 10-12 minutes or until the edges are brown. Cool on a rack. Sprinkle w/paprika.~~ Beyond Parsley CASHEW WAFERS (about 75) 1 lb extra sharp Cheddar, shredded 1 cup unsalted butter, room temperature 1 tsp salt 3/4 tsp cayenne 1 cup sifted flour 2 cups dry roasted cashews, finely chopped Preheat oven to 325°. Bring cheese to room temperature & beat until smooth. Beat in butter, 1 TBL at a time. Add salt & cayenne. Stir in flour, 2 TBL at a time. Add nuts & form a ball. Chill dough & form into small balls. Place on lightly greased cookies sheets, spaced 1" apart. Flatten with fork tines dipped in flour. Bake 20-25 minutes. Cool & store in an airtight container until ready to serve.~~ You can all different things to jazz up this hummus recipe & serve it with rice crackers or pita wedges: HUMMUS (about 3 cups) 2 cups cooked or canned chick-peas, drained 2/3 cup tahini (sesame paste) 3/4 cup fresh lemon juice 2 garlic cloves, peeled Salt & pepper to taste 1/4 cup finely chopped green onions Parsley leaves (Italian) Place the chickpeas, tahini, lemon juice, garlic, salt & pepepr in a food processor & blend until smooth. Sitr in the green onions. Pile into a small bowl & garnish with the parsley leaves. Serve with pita bread or rice crackers. You can add minced red bell pepper to this also.~~

I wish I lived closer but I'm in Sarasota.