Cindy!

You betcher a$$ you will, brotha!!! er...I mean....really???? How nice!!!! I'da never expected it! ILMS,tmd, ats, +i 4eae

Coming to theatres November 18th!!! (just in time for my birthday!!!!!) Harry Potter and the Goblet of Fire OH BOY OH BOY OH BOY OH BOY!!!!!

I married for the second (and last) time last year at the age of 42. I think that with age comes a lower tolerance for b.s., which leads to a lower tolerance level for so many other things that you just "put up with" in your youth. Let's hear it for marrying in your 40's!!!!

Sounds and looks like ya'll had a GREAT time!!! The !'s woulda been there...but we'd already booked and paid at a resort in Wisconsin for a four day fambly vacation. It was LOADS of fun...but woulda been fun to see alla GS'rs, too!!!

Oak and Reiki....check your pts!

Anybunny gotta good recipe for Banana Nut bread? (can't find mine)

ok vickles...I'ma knockin...er...I mean, I signed up!!!

Yes, Scout...we're staying at the Villager Friday and Saturday nights. We're gonna drive rather than fly cuz we're bringin all the kidlets.

dmiller...HEATHEN!!!!!!! :D--> -->

coolchef....coolchef...whaddabout the rest of us....hmmmm?????

Scout...Steve! and I and our kids will be there...we hope to see you there!!!

Not sure, gc...but if I were to guess, I'd probably cut the salt down if using regular salt...can always salt to taste later.

Here's a thread for all us wonderful chefs of GS to post recipes that are low in fat or good for a diet. I'll start with a grilled lamb recipe that is just OUT OF THIS WORLD!!!!! 2 lbs plain, low fat yogurt 1/2 cup extra virgin olive oil 1 lemon, zested 1/2 cup freshly squeezed lemon juice 3/4 cup fresh whole rosemary leaves 2 tsp kosher salt 1 tsp freshly ground black pepper 1 5 lb butterflied leg of lamb Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a gallon size ziploc bag. Add the lamb, making sure it is covered with marinade. Marinate in the fridge overnight or for up to 3 days. Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels and grill on both sides until the internal temperature is 120 - 125 degrees for rare. This will take 40 minutes to 1 hours (we usually turn it after 20 minutes) depending on how hot the grill is. Remove the lamb to a cutting board, cover with aluminum foil and allow to rest for 20 minutes. Then slice and serve. You don't need mint jelly or any other condiment...it's LOVELY!!!!

That'd be great, Scout!!!

Maybe we need a recipe thread for low fat/fat free cooking!!!!

Albee...Julie Albee...that's it!

Bringin this back to the top to see if any other 17th corps have popped in! Anyone know where Carolyn Goode or Julie A something are?

Thanks WW, for the site ... good info there!

Cowgirl, yes...would like the fruit cobbler recipe!!! Thanks all for the recipes!!!

Sure Chef, here's my sausage gravy n bisquit recipe: 2 lbs Bob Evans original recipe sausage milk sour cream McCormick Country Gravy mix Cumin Cayenne Freshly ground black pepper Kosher salt Brown sausage in pan until mostly done. Put in blender, a bit at a time with some milk to chop up the pieces of sausage to a uniform size (I use milk in the blender cuz it helps move all the sausage through and doesn't leave big lumps). Put back in pan, add milk until it looks like the right consistency. Sprinkle in the gravy mix a bit at a time and stir it completely in. Add 1 lb of sour cream and stir it in. Add about 1/2 - 1 tsp of cumin, a dash or two of garlic powder, a dash or two of cayenne, and freshly ground pepper and kosher salt to taste. Stir occasionally until all mixed together and simmer on low until hot. For the bisquits I usually make them from Bisquik, but any refrigerator bisquits work, too. Enjoy!

Congrats on twenty years of marriage, MT!!!!! It shows how much you both value and work on your relationship! Heres to another twenty years!!!!

btw....in the first week of dieting...well, it will be a week tomorrow...I've lost 6 pounds. I only did the Fat Burning Soup diet for three days...it just didn't agree with me. Then I switched to the diet I posted.

We've used ice cubes we bought for the most part cuz we live on a well and the water hasta be filtered...so mostly our ice cubes have been rather BIG!

Any sausage gravy and bisquit recipe ideas???? I have one, but am bored with it.

We have filled our blender about 3/4 full of ice often with no problem.