The Williams-Sonoma has the popover recipe. Click on the link, there's a picture of it, too. Looks great! Tiny Roquefort Popovers Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers wonÂt need to be pricked. Use mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. As noted in the recipe, you can reheat them but do not refrigerate, or they will become irreversibly soggy. Ingredients: 1 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. freshly ground white pepper 1 Tbs. finely chopped fresh flat-leaf parsley 1 1/4 cups milk, at room temperature 2 eggs, at room temperature 1 Tbs. unsalted butter, melted 3 oz. Roquefort or other strong-flavored, crumbly blue cheese, crumbled Position a rack in the lower third of an oven and preheat to 450°F. Generously brush one 24-cup or two 12-cup mini-muffin pans with vegetable oil. In a large bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (donÂt worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each). Place a scant 1 tsp. crumbled cheese in the center of each filled cup. Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately. Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes. Makes 24 warm bites. Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001). Here is a link that might be useful: Tiny Roquefort Popovers Williams-Sonoma

I had a "love theme" party once. For appetizers we had Bruscetta, I used a heart-shape cookie cutter to cut the bread slices before toasting them. For another appetizer I threaded one grape tomato, a leaf of fresh basil and a cube of fresh mozzerella onto a toothpick with a tiny wooden heart (from the craft store) glued to one end (3 per person). These were a huge hit! They were easy to make, looked great and were yummy! If you have a recipe for a cheese spread, you can line a heart shaped cake tin and fill it, chill it for a day, then pop it out and serve it on a platter with a variety of crackers. For Drinks - Make a "Blushing Bride": 2 oz. chilled passion fruit nectar into a champagne glass, gently add 3 oz. champagne, then 1/2 tsp. grenadine - Do not shake or stir. It's a beautiful blushing drink. Games - Make up a love quiz. Make a sheet with 10 love trivia questions, like "who is the goddess of love?", ask guests the questions and see who knows the most about love.

This morning, the sky through the bedroom window was bright and blue and cloudless. SWMBO pointed out that we had lox and cream cheese, so all we needed was bagels and red onions. I pushed the dog off my legs and walked outside, turned left, crossed a street and another, and in three minutes was at a bagel shop. Across the street, the grocery store had onions, and red potatoes. If coffee wasn't making back in the house, two cafés were a block further down. My shoes could have been repaired, a burrito eaten, a used book or DVD purchased, or any number of other daily errands done, within a block of where I stood, onion and bagel and potatoes in hand. Three minutes stroll later, I was slicing bagels in "our" kitchen. A walkable neighborhood is magical. It feels like Star Trek, where the Enterprise could warp from planet to planet in less than a minute (of TV time) and the crew could teleport up and down from the planet surface in seconds. In a walkable neighborhood, you can beam from bagel-world, grocery-planet, coffee-station, with less effort than it took to walk from the bridge to the transporter room. In comparison, a driving community feels to me like hitching up a covered wagon and rattling for hours through two-light intersections and endless parking lots, from big box to strip mall. It is so much of a harder way to live, I think. In Portland we live in a "semi walkable" neighborhood. There is a grocery store, coffee shop, several eateries and brew pubs, pizza, a haircut place, and a few assorted stores within an eight minute walk. The much denser commercial streets are more like 15 minutes' walk. The more convenient way to get around is on a bicycle, which I think of more like Luke Skywalker's X-wing. It is a fun way to get around, you get to swoop and speed, but there is a certain pre-flight delay as you unlock the bike, buckle on the helmet, clip into the pedals, and you need a certain degree of alertness, lest your fragile craft be smooshed by Imperial Battlecruisers of the Buick class. I love riding my bike and living in a cycling neighborhood, but there is something even more special about living in a walkable neighborhood. I feel so lucky to be spending two weeks in such a place. I'm thinking about how I can manage to live in a walkable neighborhood someday. The potatoes were for crab chowder. No recipe was followed. Just melt some diced onions in butter, cube red potatoes with skins, add boiling water and half a bouillon cube (no stock being handy), simmer for awhile, then mash up some of the potatoes to thicken. Add consistent sized cubes of stuff with pleasant colors - I had cucumber, but bell pepper would work - little strips of parsley or scallions or other greeney, salt and pepper. Bacon is always recommended but I had none, so I threw in a Parmesan cheese rind and some cubes of gruyere cheese. After the seasonings are right, add heavy cream and simmer a bit more. A flour slurry if you want thick spoon-standing chowder, but I prefer a more liquid soup. The crab comes last. Let it stand and the flavors mingle, then reheat and serve.

Thank you Bumblebeez. Thank you Georgysmom. Here is the kale recipe: Kale and feta pie - 2 bunches of kale - 1 bunch of green onion - 1 package of phyllo dough - 1 pound of crumbled feta cheese - 1 egg - dried or fresh dill - 1/4 cup of sour cream - olive oil 1- Chop kale leaves, stripping them from stems. 2- Quickly blanch kale in boiling water. 3- Finely chop green onions and sauteed in olive oil. 4- Add sauteed green onions, kale, feta cheese, dill to taste, egg, sour cream and feta cheese to bowl. 5- Mix to incorporate all ingredients. 6- Grease a 9x17 baking dish. 7- Layer 4 pieces of phyllo dough on the bottom of the pan, coating each layer lightly with olive oil. 8- Pour kale mixture on top of phyllo. 9- Layer 4 more pieces of phyllo on top of mixture, coat top with oil. 10- Bake in a 400 degree oven until top is browned, in my oven it was 20 minutes. And for the lunch party today, I made a phyllo dough pizza because I had the leftover dough and tomatoes from the garden, it was really good and was served as an appetizer and went fast. Also made a red lime pie with the red limes from my garden. Picked the limes this morning Made the pie, it was so well received and they ate all! The combination of the coconut crust with the flavor of the red limes went really well. Silvia