Hi Party, I haven't done them all yet (just three so far.) And I'll definitely be having to buy some gloves. But "everyone" I know isn't really that many either. I'm rather secluded. Thanks for the welcome Luvs and Purple. I usually drop in about this time of year because I've been preparing for our annual Christmas workshop at church. I like to share the ideas we come up with for that and see what you ladies (and gents?) do with it. Oddie did a fabulous version of my light bulb dove last year! I'm always designing quick, easy and inexpensive for the kids at the event (re: Dollar Tree), but it's so cool to see something done really "nice." I have a couple more that I haven't done the tutes for yet. I'll try to get back and post those.

If you are looking for child size cooking ware, try Wal-Mart and Target in the toy section. Barbie probably has miniatures and also the American girl knock-off dolls have cooking equipment. For themes, you could do anything...seashells, owls, snowmen, Santas, birds, candies, a color,

I like the disposable camera idea--I know that the thrill of being the one to pick what to take a picture of what a neat thing. As far as the "disappointment over only 1 present" problem goes, you have 2 paths: 1) let them adjust; 2) give them 2 presents. Your choice, I think; either is fine. You can make the second present something silly and inexpensive. (I give my kids a box of cereal for Christmas each year--Cocoa Puffs, or Rainbow Rice Krispies, or something else that I might not get them anyway. It's big and colorful and sweet, and it goes away after they eat it, and they get to have fun eating "their present" for several days. If you're a member of a warehouse club, a HUGE box is about $7; at the grocery store, a regular large box runs about $6)

How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda