Oh Nancy your banana cake roll looks just wonderful. I love banana cake. My aunt used to make a really good one with a caramel icing. Hi Diane (Craftyn)....nice to see you here again. And you sure have been busy in the kitchen. I'd also love some of that chicken pot pie! David....the lady in my photo is a former tennis champ from Barcelona and is now one of our Pilates trainers. Yes she is petite with a cute hairstyle like our Renee (Bubbe). She's also very vivacious and clever. Ann your pink, brown and olive green make a lovely warm colour combo for a dining room. I would also take Caesar salad two days in a row. Yesterday was busy so I opened a package of frozen white fish in Italian sauce...35 minutes in the toaster oven and it was ready. On the second shelf of the oven I did roasted potatoes and yellow yams. Steamed carrots and spinach finished the meal. We're sitting inside in the dining room at the moment as it's still a little chilly outdoors here. Sharon (Chase) I have put the recipe for the Chicken Supreme over on the Recipe Forum. (You're right....it is so baaaaaad!) SharonCb

Mabel, for the carrots, I reduce 1/2 cup of spiced rum and 1/2 cup of water to about 1/4 cup and add it to taste to 1/2 cup of browned butter and drizzle over previously cooked carrots with a sprinkle of lime zest. They reheat great in the microwave. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) smoked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings.

Pam, I think you were warmer than we were. The chicken was very good but what a mess in the kitchen. And of course my dishwasher isn't working, but Harry kept them pretty well under control. The salad was a little over the top with the chicken--a simple salad would've been better. Too many flavors going on. I'd just as soon had your stir fry! Ravencajun, you're brave to go for groceries on Sunday. Our Publix is always crowded, but it's even worse on Sunday since working people are doing their shopping then. Jasdip, my mother always stewed rhubarb. Rarely did anything else with it except for an occasional pie. Nita, you'll be leaving on vacation soon, so if I don't "see" you before then, have a safe trip and have fun! I'd love a good hamburger on the grill.

Glenda, I just know I'd love that smoked chicken salad--this was just mainly chicken in a kind of spicy dressing. Shirley, that pie was delicious. The crust was sort of like a sugar cookie. Very good. That coney sounds like a winner. I love a good one! Jasdip, don't you love cooking once and eating twice. Saves a lot of time and a lot of times things are better the second time. And you get some "me" time tonight. Mary, I've been thinking about you. The news was full of the rains in Tennessee and I was sure hoping you weren't in one of those really bad areas. I'd hate to see you on TV being rescued from your rooftop!! Please pass the cookies :-)