Marlene

Not so surprising. We get lots of door to door solicitations all the time. For charities, for any number of things. I will answer the door during the day, as usually it is a delivery of some sort. I never answer the door at night unless I'm expecting someone (a) because it's probably someone who wants money (b) quite often I'm alone in the house at night. I'm not taking any chances.

4 more, the first 3 from the Company Coming's series The Book of Pork Best loved Appetizers Decadent Desserts from the Special Occassions Series William Sonoma Christmas

Yeah, they are kind of fun to read and I agree with you about the order of the books. WW served me well. I lost about 70 lbs through them and have more or less managed to keep it off. Well, until this Christmas season that is. I'm afraid to get on a scale!

If you can find the Crazy Spoons one go for it. They've got some pretty decent recipes.

Do you have the new Weight Watchers cookbook? Also Crazy Plates & LooneySpoons, both by Janet & Greta Podleski have wonderful low fat recipes to try.

Ah. Yes, we wait for everyone to finish the main course before we serve dessert. If my son finishes first, he may be excused from the table until we are ready for dessert. Usually this is at family dinners when people spend more time talking than eating

1. Everyone eating the same food. Only in the last year did I have to stop making separate food for my son and the rest of us. Joy of joys, he's discovered steak and spices! you can't really have 3 or 4 without 2.

I got two out of three right. I've got way too much time on my hands

I have the same problem with my husband. I'm always after him to put the book/magazine down while we're eating. That's much more rude than watching TV!

These days, quite often my son eats in front of the TV during the week. However, I've always been pretty fanatical about manners and he knows how to behave in a restaurant and carry on a conversation with adults at a dinner table. He'll eat with us at the table on the weekends. And he always says please and thank you and may I be excused from the table.

He's 6'2" at 14?! Good grief. What do you feed that boy?

We also have caller id and will only answer the phone at dinnertime if it is a family member. Just in case it's an emergency. I also won't answer the phone when I'm working out, or if I have company.

I received one of these for Christmas. Dom is the one Champagne I've never had, so hubby decided to gift me with one. Comments on this vintage?

I got: 8 piece Wusthof knife set Maple cutting board 4 different bottles of Shiraz wine Bottle of Dows Vintage Port 1995 Vintage Dom Perignon All Clad Stainless steel fondue pot cookbook holder Caphalon non stick broiler garlic oil and seasonings for bread dipping Hickory Farms cheese and salami assortment nuts, chocolate. Money from my mom which is going to buy a Waring Pro deep fryer and six handsome steak knives from Wusthof. And a host of non related food items

I haven't received anything yet. Hubby's actually making me wait until Christmas! I've bought him (foodie related) A book on wines a computer program for tracking his wine cellar Wine chiller I've asked for: a set of Wustof or MAC knives a kick ass wood meat cutting board new martini and double old fashioned glasses a non stick caphalon broiling pan I got my son a gift basket of various popcorns and an old fashioned popcorn cart machine The rest are all non food stuff

The rules vary from Province to Province in Canada this is taken from the Federal Human Resources site: When I went to Hotel and Restaurant Managment College, bartending was a required course, and and both certificates were required if you wanted to be employed as a bartender. That was 25 years ago or so I know that today, anyone serving drinks (as a bartender or waitstaff) in an Ontario casino or racetrack is required to have completed the Responsible Beverage Service Certification.

Well I would have said that, but you asked!

Sounds like it went well. Cograts! I'm really not a fan of the non stick roasting pans, but hey, it worked for you. I've never had a problem cleaning my stainless steel ones. It's going to be really hard to cook the ends well done if you want a rare roast. Best thing is to convert your hubby The other thing you could do for anyone who wanted well done is to cut the ends off the roast, wrap them in foil and warm them in the oven for a few minutes. After you have let the roast stand as long as you're going to. While the ends are cooking up in the oven, slice the rest of the beef, get all the stuff on the table, and by then, the slices in the oven should be well done,without drying out too much. I love that thermometer too

Tommy, this is very simple, but it's really good. Maple Glaze for Ham or this one Mustard Glaze

Mustard Glaze for ham 1/2 c brown sugar 2 T orange juice 2 tsp dry mustard or honey mustard Mix all the ingredients, baste ham during last 45 minutes of baking Keywords: Easy, Pork ( RG787 )

Mustard Glaze for ham 1/2 c brown sugar 2 T orange juice 2 tsp dry mustard or honey mustard Mix all the ingredients, baste ham during last 45 minutes of baking Keywords: Easy, Pork ( RG787 )

Ok, Robyn. We all want to know how it went!

I can't say wearing glasses or contact lenses makes any difference to me. I wear both (no, not at the same time ) and onions can make me cry either way.

I run the knife and the onion under cold water before chopping. It works for me

White? Specifically, Reislings. That's good. I have a whole storeful of Reislings here