As soon as that policy is consistently followed, I'll take it seriously. Until then you know where your double standard can go :)

Thanks, dian. Great ideas, but the party was last night and I just saw it this a.m. I ended up going with a gift basket with some food items wrapped in decorative bags that said such things as "Call it Home" and wrapped in a ribbon with a little key hanging from it. Then a small photo album with a personalized front cover with a green alien graphic on it, and the alien was holding a sign and inside the sign read the family's name. Then "Celebating with our Resident Aliens" was displayed on the front and then the celebration date. Other food items also were in the basket. It was really cute, and I'm glad I decided against the bottle of wine. That was the standard gift. Nice but I wanted to put a little more thought into the gift.

I am just checking in now! Our exchange student has left for home and DS #2 and I are recovering with sore throats, coughing, and general malaise. Eh, life happens. Peppi kudos to you for hosting. Your dad is so sweet! WONDERFUL time y'all had! Gina and I have a couple of Korean market near us exactly like that. Next time anyone is in town, I or Gina can take you to some Korean restaurants to sample some of the items you saw at the food court. I couldn't read the food items but I recognized most of them. Linda thanks for continuing the persimmon photo op tradition, LOL! The toilet...whatever you do, don't rent the movie 'Jackass'...that's all I can say. Linda what beautiful gifts you brought. I'm a sucker for glass myself. Sherry, that cake. Thud. DH LOVES Joy of cooking. Our tome is disintegrating from 'love', alas. Nice Trader Joes haul. Annie, I want to hear that you make pesto this summer with the pine nuts. If they last that long. Keep 'em in the fridge/freezer, they go rancid fast. Somehow I think they will be consumed quickly! Mustangs, a wine opener with two working ends? Gotta go back and find that one! Welcome Erin to the CF!

Here is the recipe I use. (New York Times Cookbook) The proportions look the same as yours. About method. It is important to thoroughly incorporate each egg. I use a wooden spoon to beat in each egg. With each addition of an egg the dough will seem slimy. Beat beat beat and the texture will change and the egg will be one with the dough. Add the next egg. Ingredients: 1 cup water 1/2 cup butter(1 stick) 1/4 tsp. salt 1 cup sifted all purpose fur 4 eggs Cooking Instructions: 1. Pre-heat oven t0 450 F. 2. Combine water, salt, butter and bring to a boil in a deep pot. Remove from the heat and add the sifted flour all at once. Stir vigorously until mixture leaves the sides of the pot. If the ball does not form almost immediately, hold the pan over low heat and beat briskly a few times. Cool slightly. 3. Add the eggs, one at a time and beat until the mixture is smooth and glossy after each addition. 4. Drop pastry mixture by rounded tablespoonfuls onto greased baking sheet. Space two inches apart as the mixture will expand to several times its size. 5. Bake 15 minutes, then reduce heat to 350 degrees and bake about 30 minutes more until no bubbles of fat remain. 6. Cut each puff in half with a serrated knife. Fill with vanilla ice cream, whipped cream or custard.