Spice It Up!

Does your spice cabinet look like this? I use spices all the time in cooking and have collected quite a few over the years. They are not completely neat and organized, but at least they are labeled and on a tiered rack. Do you recognize the Tupperware spice containers from back in the 80's? Yes, mauve was king.
One thing I've discovered is that Whole Foods sells spices in bulk....really CHEAP! I stock up on these bulk containers and then refill my smaller bottles. Each of these containers were either 99 cents or $1.09, to that's quite a cost effective way to buy spices.
I buy dried basil, oregano, red pepper flakes, Herbs de provence, Cajun seasoning, black pepper, cinnamon and they have a whole lot more. Just thought I'd pass along this little tip for you in case you didn't know. I heard you are supposed to throw out your spices after a year, but I never do. That seems a little wasteful to me, but I suppose they do lose some of their intensity. I love all these flavors in the kitchen!

The Man Sandwich

After visiting Pioneer Woman's blog for several months now and hearing about this delicious sandwich that she makes for her cowboys, I finally succumbed to temptation and made it for me and my he-man twice now. And, I can now say she is absolutely right...it's man food at it's best. Hubby loved it and I loved it! I'll definitely make it again. I don't think I've ever bought cubed steak and cooked it at home, although I certainly grew up eating it. My mom made plenty of country-fried cubed steak for us growing up at home. I just don't fry things, so it's never been on my list of meats to buy. But, for this sandwich recipe, I'll do it again. Go over to her tutorial and get all the ingredients and directions. You can't beat her humor with cooking either, she's hilarious. One Note: I did not use as much butter as she recommended & it was still fabulous!
IT'S THAT GOOD!! Give it a try!

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I'm joining the party! The Ultimate Blog Party 2008, that is. Sounds like a lot of fun. Visit 5 Minutes for Mom for more details. This event will be hosted March 7-14th, so go and read up for all the particulars. Fun way to meet more bloggers!

And be sure to stop by on Monday, I'll be sharing about my new business venture. Have a great weekend!

Valentines Treat & How I Met My Man

Doesn't this look yummy? I'm actually planning ahead this year and am going to make this delectible dessert for my man for Valentines Day. He loves chocolate, so this will be a winner, I'm quite sure. And it looks so pretty too. I'm going to take a shortcut on the swirled heart on top with something store bought, but the recipe actually shows how to make those too. And, I already have a heart-shaped pan that came with my Pampered Chef cheesecake pan, so I'm ready to go. So, in case you were wondering what to do for your sweetie for Valentines, here's your chance to impress & make him swoon with delight. Chocolate cake always gets my man! You know they say that the way to a man's heart is through his tummy...well, I think that's absolutely true.
Here's the recipe, I scanned it for you, so click to open it and copy from here. This is from the February '08 Country Home magazine. (me and my honey in May, '05, Seaside, FL just before we got married in June)

On a related note, I've been tagged by Judy at Gracious Southern Living, Steph at It's Toile, Ya'll, and Fran at Frannycakes, to share how I met my hubby. So, it's pretty short and sweet and not all that exciting, but I'll tell you just how it all came about.

After a 9 year marriage in Atlanta, I had just gone through a long 2 year separation and very painful divorce in 2004. After my divorce, I had started doing some dating online. That's the new way of dating in case you haven't heard and that seemed to be a good way to meet men without having to go out to places I did not want to go to meet them. I only wanted to date a solid Christian man. Online dating has really gained in popularity over the last few years and since I was older, it seemed to be the best way to ease back into the dating scene again. And let me just say, I really don't like the dating process at all. It's tedious, deflating, and just plain not fun most of the time. I've always just wanted to be settled down with one man, my man and not have to go through all the dating games. I didn't get married at all until my 30's, so I had plenty of years of dating behind me. I wasn't particularly looking forward to more. Although it was fun at first and I went out with a lot of guys while online dating, I quickly grew tired of the dating scene.

I met my husband, Peter on a Christian online dating service called Christian Cafe, in September of 2004. He had lost his wife of 23 years to cancer only 3 years before, so we both had been through some very painful times and were both emotionally bruised. We started dating pretty exclusively. He wined and dined me, wooing me until I fell for him! We allowed love to grow and and as we went forward, we made the mistake of trying to rush things too fast as far as getting married too quickly and we went through some very tough times with all of that in the beginning months of our relationship. But we got past it all and continued to date and get to know each other better and decided on June of 2005 for our wedding. It was still pretty fast, but we are going on 3 years of marriage now. It hasn't been without its ups and downs. Blended familes and marrying when you are older presents a lot more challenges than when you are young, in love, and doing it all for the first time, so no rose-colored glasses for us. You have to see each other in reality and not a fantasy world.

My hubby is very smart, ambitious, hard-working and fun to be around. He keeps up daily with finance, politics, and religion and I can be sure he will keep me informed on the important things that are happening around the world, since I'm usually caught up in more mundane things like decorating. We are completely opposite in so many ways, but I love him dearly and we are looking forward to spending the rest of our years together here on this earth. He's good to me and allows me to spread my wings and strive to be the person that I was meant to be. He encourages me, challenges me, and accepts me, with my good and bad traits and I do the same for him. Our life has not been perfect along the way, but we have each other to lean on and that is very comforting. He's a devoted Christian man and it's always his heart's desire that Biblical truth be told and I admire him for that. He will never be accused of being a wimp.

So, that's our story about me and my Valentine! Can't wait to see his face when he sees his heart-shaped cake.

Head on over to Garden Goose for a Valentine's Day giveaway. Be sure to tell her I sent you.

Super Sunday Lasagna

Guess what?? It's official...I have been blogging one whole year now! I can't believe it's been that long and went by so fast. I had no idea what I was doing when I started a blog, but I've had so much fun meeting all you wonderful readers out there, it has been a thrill for me to get to know you through your blogs as well. Another thing that I really want to say. My blog traffic has really increased the last few months! I'm so happy about that, but it's getting incredibly difficult to visit all of you who stop by to see me. I try really hard to welcome all of you who come by for the first time and to visit you and leave a note. I usually save a link on my computer to anyone new coming by and now I have literally 100's of bloglinks saved. So, please understand that if I don't come and visit you often, it's not because I don't want to, it's nothing personal...it's simply a lack of time! I'm going to have to be more productive going forward and not spend all my days on the computer. There's so much more I want to do and accomplish and I want my blog to continue to improve too. I so much appreciate all of you loyal readers out there. Here's to another fun year!

Here's a question for you....is there anything you'd like to see more or less of in the next year on my blog? More decorating/design topics? or do you like the cooking, gardening, travel ideas too? I try to mix things up now and cover several topics and I really want to make my blog as fun and interesting as it can be, so if you have any ideas on that, please feel free share with me!

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Here's a great spinach lasagna recipe that I have had for years that I wanted to share with you. It's a good one. Very easy and tasty. We are not vegetarians, but we do love veggie pastas and pizza. This is a good way to get your kids to eat spinach. They won't even know it's there and it will taste so good, they'll forget about the green stuff.

I think I got this out of the paper or a magazine several years ago and it was close to Super Bowl Sunday, so they call it Super Sunday Lasagna. So in honor of the Super Bowl, here's something you can serve to your hungry men. I've been making this one for a long time! Hubby loves it too. Sorry for the blurry pics. These were taken with hubby's old camera before I got the new one.

Mix Ricotta cheese, thawed & drained frozen 10-oz. spinach, 2 eggs.

Add the parmesean and mozzarella cheese.
Ready to bake.
Out of the oven.
We love simple salads of sliced Roma tomatoes, green peppers, cucumbers, salt & pepper drizzled with some balsamic vinegarette.

Spinach Lasagna

6 slices of uncooked (or precooked) lasagna noodles (3 per layer)

2 (26 oz) jars of pasta sauce

1 (15 oz) Ricotta Cheese

1 (10 oz) pkg. chopped spinach, thawed & drained

1 lb. shredded mozzarella cheese

1/2 cup grated Parmesean cheese

2 eggs, beaten

Chopped parsley for garnish (optional)

Prepare lasagna noodles as usual, drain. In medium bowl, combine ricotta, spinach, 1/2 cup mozzarella, Paremsan and eggs; mix well. In 9x13 baking dish, layer 1 cup sauce, half the lasagna (3 strips), another cup sauce, all of the spinach mixture, half of the remaining mozzarella, remaining 3 strips of lasagna noodles and sauce. Cover with foil & bake in 350* oven for 45 minutes until bubbly. Uncover, top with remaining mozarella and parsley, bake for 15 more minutes. Let stand 10 minute before serving.

One note on sauce: I make my own marinara sauce and use my mom's quart jar of tomatoes, to make my recipe. I don't think you'll need 2 whole jars of pasta sauce as noted here, but if you like it extra tomatoey, then go for it. You will probably need at least 1 1/2 jars if you use canned sauce, at least 3 cups total.

Buon Appetito! It's yummy! Hope your team wins!

Sun-Dried Tomato Artichoke Chicken

I am always looking for chicken recipes & I came across this one in our local Publix ad. If you don't have Publix supermarkets in your town, I'm so sorry. They are truly a wonderful grocery store & are my very favorite place to shop for groceries. I also shop at Walmart for some things, to save money of course, but overall for quality & service, Publix can't be beat. This is three boneless chicken breasts, cut into chunks.
Main ingredients are sun-dried tomatoes & artichoke hearts, how can you beat that combo?!
Chicken & other ingredients simmering in the pan.
I served this with baked sweet potatoes & a side spinach salad. Pretty healthy & tasty, don't you think? Hubby loved this one, so it will stay on the list.


Sun-Dried Tomato Artichoke Chicken


1 1/2 lbs. boneless skinless chicken breast (I used 3)

1/4 cup flour (I decided to substitute Italian bread crumbs for the flour)

2 TBL Canola oil

1/2 cup white wine

Fresh thyme (I used dried & added it with all the other ingredients simmering)

1 lemon for juice (I used Real Lemon)

1 large can artichoke hearts (drained)

1/3 cup julienne-cut sun-dried tomatoes in oil (or if they are just dry, soak them for a few min)

2 TBL butter (I forgot to add the butter, it was still yummy)

1/2 tsp. salt

1/8 tsp. pepper

2 TBL Parmesean cheese


Preheat large saute pan on med-high 2-3 minutes. Cut chicken into 1 inch chunks, place in zip-loc bag (or used a large dish). Add flour (or bread crumbs) and coat chicken. Place oil in pan, swirl to coat. Add chicken & cook 2-3 min. turning once, until chicken begins to brown.


Stire in wine, reduce heat to med-low & cook 2-3 min. or until liquid is slightly reduced. Squeeze juice from lemon over chicken, stir in remaining ingredients (except thyme & cheese). Cover and cook 2-3 min. until done. Remove chicken from heat, stir in fresh thyme & sprinkle with parmesean.

You can see I made a couple of changes, but overall followed the recipe. It was really tasty!


Eat & Enjoy!
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It appears from the organizing post that y'all are about as pathetic as I am about going through your magazines and either giving them away or throwing them out. It must be a shared sickness for decorating people or something. From the comments, I can see that this is a subject that is on many of your minds these days and that the magazines in particular are pretty difficult to keep a handle on. I do not want to become like my hubby's 89-year old grandma, who lives with his mother. Their house is crammed to the gills with all of grandma's stuff. She won't get rid of anything! It's going to be a BIG job when she is finally gone and the rest of us have to go through her things. That in itself is reason enough for me not to want to end up being a "hoarder" as some of you mentioned. My dad is a pretty good hoarder of old stuff himself, much to my mom's dismay.

You have given me some great ideas on getting the recipes organized, so my plan is to get a binder of some sort with plastic sleeves to slip recipes into. That's something I can do very soon and once it gets started, it should be pretty easy to keep updated on a regular basis. Thanks so much for all the suggestions. I really appreciate all the ideas. I'll keep working on the magazine-aholic problem. Right now, I'm thinking I'll donate the old ones!


Kay asked me a question about the lampshade fabric and there's no way to contact you, Kay. So, the question was, can you use the black/cream color with any other color scheme. And my answer is YES! I absolutely think this fabric would work with many colors. Black/cream/tan are so neutral that I can see them mixed with so many other colors. I use a lot of black as accents in my home, so that is one thing to think about. If you have all pastels or very light colors, then one shot of black/cream might be too much, but for most colors, I'd say go for it! And if you don't already use black accents, think about adding them. Black really grounds a room and adds a lot of interest. Think: picture frames, chandeliers, lamps, pillow fabrics, and even a piece of black furniture mixed in is great.

Organizing: 101

I've been working on getting organized this month of January and I've made some progress. My office nook is straightened and decluttered now and that junk drawer in the kitchen got completely cleaned out. But, I'll admit it...I need some tips and ideas on getting better organized with my magazines. I currently subscribe to 3 different magazines: Traditional Home (my very fave!), Better Homes & Gardens (simply because they offer such darn good deals, I can't pass them up...just try not renewing sometime & see what kind of deal they will make you), and more recently Country Home (again, got a $5 per year offer & couldn't pass it up), so needless to say, I have way too many magazines sitting around. Like most of you, I so enjoy sitting down with a magazine and a cuppa something hot and delicious and getting lost in the beautiful pictures, dreaming of changes to my own decor. What ideas will I get? What can I incorporate from an inspiring article in my own home? As you can see with the above issues, I have found some diningroom chandlier inspirations that caught my eye. I'm happy to say, that little project is behind me already.
I've even tried the 3-ring binder idea, tearing out beautiful magazine articles with pictures and inserting them in binders with labels, so that I can go back and find these pictures later. You never know when you might need one of these ideas or pictures! The problem is, I don't seem to stay up with organizing them all nice and neat in the binders. This binder is several years old and I'm sure I could go back and throw much of it away now.
So, my magazines end up like this. All stacked up for months in the magazine holder in our bedroom by the easy chair. I will browse them, stick them back in the pile, pick one of them out later to look at again. You can never look at the pictures too many times, can you?
And then, they will finally make their way to my office nook where I stack them month to month. A whole year or 2 of Traditional Home. I can't seem to get rid of these, since they are my favorite. But how many years can you really comfortably keep and not have it be ridiculous. I mean, do I really think I'll go back 2 years and look at all of these again. Probably not, but still I can't let them go. So.....what do you do? I need real ideas and tips on what all of you do to keep the magazines under control and not let them take over the house? Do you do the tear-out method and keep favorite articles filed neatly away? Put them in binders or folders for later use? Or do you gladly give them away, knowing that another beautiful magazine will arrive in the mail and it will soon take it's place beside your easy chair? These are Southern Living and Better Homes & Gardens. I can sooner let these go than my Traditional Home, so I think it's time to find them a home. I know lots of places take magazine donations, so I really need to think about getting rid of some of these. I know I've heard some girls say that they are scanning their favorite magazine articles and keeping them on discs. That's an idea too, but again, that takes time.
And that brings me to my recipes. Oh. my. word! Would you look at all these recipes! You can see my organizational skills for this part of my life is not any better than the magazines. I tend to pick up, tear out, copy recipes all the time and they land all in a heap in one of my kitchen drawers. I sometimes have to go through all of them to find the one I'm looking for. And no, I haven't even made all these recipes, but I just might need it one day! I will know just the one, it's spattered and folded and I usually remember just what it looks like, I just have to find it. So, as you can see, I really need some ideas for the recipes too. How do you handle those? I do have a cute little recipe box, but it will not hold all of these and besides I'd have to reduce them all down to 3x5 index card size to fit in that box & I don't think I want to tackle that. I've thought about getting another binder with dividers for catagories: Appetizers, Soups, Salads, Meats, etc. and then putting these in clear plastic holders. Has anyone tried that? Seems like it would work pretty well.

And you all thought I had it totally together, didn't you?! Well, this will show you how much I don't in some areas! Don't you feel better now? I'd much rather be redoing a lampshade or painting something than organizing. I'd love to hear from all of you on how you handle organizing around your house...especially with magazines & recipes!

Thank you ALL again for coming by to visit me! I love to hear from you and I'm so glad you enjoyed the new lampshade project.

Southern Cornbread

It seems that the difference between Southern cornbread & Northern (Yankee!) cornbread is the sugar. At least, that's what I've heard. Someone correct me if I'm wrong. We don't usually do sweet cornbread down here, although some do. My mama did not & this is the sort of cornbread I grew up on. Buttery good!
Now, I can't claim to be an expert on cornbread, since I haven't made it all that much, but me & the hubby love to have cornbread with soup this time of year, so I did get an iron skillet just for that reason. Iron skillets cook the best cornbread ever. My mama cooks her in an iron skillet, so it must be right.
Recently made some homemade vegetable beef soup in the new crockpot.
With cornbread on the side. Yeah, it was good! On New Year's Day, I fixed the "New Year's Luck" dish of greens, black-eyed peas & cornbread. My greens & peas sure weren't up to my mama's standards, but hubby liked it fine. Our local Birmingham paper ran a whole article recently on cornbread, so I found a good recipe in there & tried it. It's definitely a good 'un, as we say down South! Thought you might like to have a good Southern tried & true cornbread recipe for your files. This recipe called for stone-ground cornmeal, which I am going to look for. I know I sure like my stone-ground grits.

Nora's Memaw's Alabama Cornbread (yes, that really is the title)

Vegetable all cooking spray
1 cup white cornmeal (I used yellow, that's what I had, but prefer white)
1/2 cup white flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. sugar (just a touch, doesn't make it sweet)
1 cup milk
1/2 cup buttermilk (I used all 1 1/2 cups buttermilk)
1 egg
1/4 cup vegetable oil (I use canola oil)

Preheat the oven to 450*. Spray a 10x16 baking dish (of course, I used the 8" iron skillet & put about 2-3 TBS of oil in bottom, heat it in the oven as the oven is preheating, so the batter sizzles when you put it in). Combine the dry ingredients in a large bowl, whisking or stirring well to mix. In a small bowl, beat together the milk, egg & oil. Add the wet mixture to the dry, using the absolute minimum number of strokes needed to moisten dry with wet.

Transfer the batter to the prepared baking dish (or skillet!) & bake until the top of the cornbread is golden brown & springs back when touched, about 20 min. Serve hot from the pan, with butter (of course!).

You can see the only changes I made are noted in ( ). This cornbread is soft & yummy in the middle & crispy on the outside.

Good Eatin' Y'all!

My Sleek Red Accessory

Kitchen fabric, Braemore Tureen Garden in Crimson. My kitchen window treatment. Nope, it's not a red sports car......

You know, sometimes it's the small things in life that give us the most excitement! My old crockpot bit the dust recently (hairline crack almost all the way across). It was after all, about 10 years old, so it had seen better days. We got a giftcard for Christmas, so off to Walmart I went in search of a new crockpot. Found this sleek red baby & now it's at home with us. I love cooking meat in the crockpot. It's great for pork roasts & beef roasts. Put some seasoning in there & leave it for about 6 hours & you have a great meal. This one came with a bonus Little Dipper, which I already had (an old one, which I gave to my friend, Debbie), but this one is red. I love red!

Since I haven't shared this with you before, if you don't regularly cook pork or beef in the crockpot, you're missing out on a great (and easy) cooking experience. These seasoning packets from Grill Mates are wonderful! I get them at Walmart for about 58 cents a package. I don't use them the normal way (mix them with oil & water & make a marinade). I open a package of dry seasoning mix, dump it over the meat in the crockpot (frozen or thawed), cook for about 6-7 hours on low & it comes out like this. It shreds so well after I cut through it with a knife:
The meat falls apart & is fork tender. The seasoning really cooks into the meat & it is delicious. I don't usually add much water, but if you MUST add water, only add about 1/4 to 1/2 cup. I did notice that this new crockpot seems to cook hotter on Low, so I will have to adjust the added water. The meat will make it's own juices & you will have a delicious, tender pork or beef roast all ready to eat after about 6-7 hours on low. I promise, it's that easy! For years, I had been adding way too much water to my crockpot meat (covering it completely in liquid)...big mistake, it was almost dry when I took it out of all that liquid. But, I finally got the clue to not use a lot of water. And it's that simple & easy. It's so nice to put the meat in & leave it. I sometimes put it in frozen, but thawed is great too. Either way, it's done when you're ready for it!

Try it and let me know how it works for you! I do this all the time. My little red accessory will be working for me.

Quick & Easy Artichoke Dip Appetizer

Are ya'll running around as crazy as I am?! It's just been one of those Christmas seasons for us, with work, as well as all the parties, gatherings, & shopping, I'm about pooped. It seems that this time of year we are all looking for those quick & easy dishes to serve up to guests or to take to a potluck or party. So, if you're looking for one more thing to make, here's a great tried & true hot dip that is always a hit with my friends. It's got 3 ingredients...my kind of recipe, quick & easy!

Hot Artichoke Dip Appetizer

2 large cans/jars artichoke hearts (drained)
1 cup mayo (I may use slightly less than this, as I don't measure & I used Light Mayo)
1 cup Parmesean cheese

Put artichoke hearts in flat baking dish, mash with fork or potato masher until flatted & softened. Add 1 cup mayo. Add 1 cup Parmesean cheese. Blend all together, flatten out in baking dish, bake for approx. 45 min. on 350*. Serve with Triskets or your favorite cracker.

It's yummy and you probably won't have any of it left. Everytime I take this somewhere, it is GONE. Have you tried the Cracked Pepper & Olive Oil Triskets yet? Those are great! So, try this if you need to make a quick dish that will have everyone begging for more! Much better than a plain ole cold spinach dip that everyone makes. Actually, I think this would be great with some spinach added in too. I will have to try that sometime. This dish came back home empty! I am looking forward to slowing down this week and relaxing a lot. Our parties are almost over (one more tonight) and then my hubby's 3 kids will all be in on Sunday to spend a few days with us. We'll do the usual hopping around to see all our family, but what I can't wait to do is to turn on the Christmas lights, play those Christmas CD's, and chill out awhile. Hope you can all do the same! Merry, Merry Christmas to all my friends! I'm so blessed to have met all of you this year & I'm very thankful for that.

Cuban Black Bean Soup

Thank y'all SO much for all the sweet birthday wishes! It was so great to hear from everyone & I so appreciate you stopping by to see me & I met some new friends for the first time too, WOW, that was a lot of birthday wishes...it made my Birthday really special, since I didn't do anything yesterday, but will celebrate when hubby gets back. Talked to him on the phone & he wants to try out a new restaurant that we've heard about that sounds good, so we'll have a date on Saturday night!

It's Friday & BooMama is having a Soup-tacular at her place. I was going to share a Black Bean Soup recipe anyway, so figured I'd get in on her extravaganza too....maybe you all would be interested in some new soup recipes. I know we sure like soup around our house when the weather gets nippy! So go on over & see what else you might like.

So, here you go...this is a great recipe I found several years ago in the Atlanta paper & it came from Gloria Estefan (remember her?) and a restaurant in Miami. It's really hearty, my hubby loves it, and we have it quite often in the winter months. I just made it last weekend & remembered to take a picture. I think you're gonna love this one!
Cuban Black Bean Soup

1 lb. black beans (dried)
2 cans (13 or 14 oz.) chicken broth

Sofrito

1/3 cup olive oil
1 large onion, chopped fine
1 TBL minced garlic
1 green bell pepper, chopped fine
1 can (14 oz) whole or diced tomatoes (I don't drain, just dump the whole can in)
1 TBL cumin
1 TSP chile (optional, I don't usually add this, but it would heat it up)
2 TBL cider vinegar (or sometimes I use Red Wine vinegar)
1 TSP salt
1/2 TSP ground pepper
1 TBL fresh cilantro (optional, I don't usually buy this, but I do love cilantro)

Soak beans in water to cover 2 inches overnight. (to quick-soak: combine beans with water to cover by 2 inches in large pot & bring to boil; boil 2 minutes. Cover & let stand 1 hour. ) Drain.

Return beans to large pot with fresh water to cover by 2 inches. Bring to boil over high heat, reduce heat, cover & simmer until beans are tender (usually 1 1/2 hours).

Sofrito: Meanwhile, heat oil in large skillet over med. heat. Add onion, garlic & green pepper, cook stirring occasionally, until onion is translucent, 8 min. or so. Add tomatoes cumin, chiles, vinegar, salt & pepper. Cook, breaking up tomatoes, 2 minutes more.

Drain beans, add the 2 cans of chicken broth, add Sofrito, cover & cook for about 30 minutes.

This is really good! It sounds time consuming, but if you remember to soak your beans ahead of time, it will go pretty fast. Soaking overnight & then cooking the beans ahead of time is the best time-saver. The Sofrito takes no time to cook up, then you just simmer for about 30 minutes & it's ready to eat. Great with some fresh crusty bread & a salad on the side.

Buon Appetito, ya'll!

We are having our Sunday School class over on Sunday evening for a Christmas party, so I've been scrambling around trying to get this house all finished! I've got lots more of my Christmas decor to share with you, so stay tuned. I'm trying my best to get around & visit everyone to see what you are up to also. I just LOVE Christmas!