Glenda, I agree you can't get much better than that--especially the crab bisque. And the frozen yogurt ;-) Raven, I haven't had fried chicken in ages and it sure sounds good. Wish KFC was closer! Georgysmom--aah, tomorrow is your dinner party. Everything sounds delicious. I'll probably take our decorations down this weekend, too. I got them up so late I'm still enjoying the tree at night. But our HOA says we have to have them down by Jan. 6. Bah humbug! Shirley, I'd eat Stouffer's every night if I had my druthers--well, maybe not every night but I sure do like their entrees. YogaLady, that doesn't sound like a very fun day. And I know quite well the stress you feel. I'm the opposite. When I feel stressed, I can't eat. It's just the other 99% of the time when I have a problem! Nita, have fun visiting with friends/family and enjoy your dinner. Sure hope you plan to come to Florida soon. Miss you!! Jude, mind if we all come over and help you out with the leftovers. Those fried oysters sure sound deliious, but so does the turkey. Azzalea, both your lunches sound so good. I wouldn't want dinner either. But if you were to twist my arm I could probably eat the Danish ;-)

We have cruised Alaska twice, once an inside passage cruiuse out of Vancouver and last September did a 15 day cruisetour, a week inland and inside passage cruise from Seward to Vancouver. I loved the train portion of the trip. If time allows I would also suggest staying a day or two in Seattle. We fly into Seattle a day or two early and love Pike's Fish Market and the farmers market. Also across from Pike's is a wonderful place to have lunch, Matt's in the Market. Here are some of the things we did and enjoyed, Denali Park-The Tundra Wilderness tour, it is all day but so beautiful and we saw so much wildlife, brown bears, moose, sheep and eagles. Talkeetna-Booked Talkeetna Air Taxi to fly around Mt. McKinley. Lunch at the Wildflower Cafe was delicious, the best salmon I have ever had. Our guide said the chef was at one time a chef at the White House. Anchorage-Went to the mint and stopped at the Wildlife Conservation Center on our way to Girdwood. Seward-Resurrection Bay cruise was wonderful, lots of sea life and beautiful scenery. Juneau-Red Dog Saloon, a must see. Skagway-Took the ferry to Haines and toured the Big Nugget Mine at Porcupine Creek, it was a wonderful day. Last time we took a helicopter and landed on a glacier, it was a great excursion. Don't miss going in the Red Onion Saloon, it's a must see also. Icy Strait Point-First time we went whale watching and halibut fishing. This last time we took the bus to Hoonah and went to the Tribal House Carving Project. Ketchican-Deadliest catch excursion, we loved it. We also like to stay an additional day or two in Vancouver, a beautiful city. I also suggest getting on cruise critic, a wonderful forum for information. Enjoy your time in Alaska it is a beautiful, almost magical place!

Garlicky Coleslaw Makes 6 to 8 servings 2 cloves garlic, minced 5 to 6 green onions, chopped 1/2 head thinly sliced or grated cabbage (about 6 cups) 1/2 carrot, coarsely shredded (about 1/4 to 1/3 cup) 1/2 to 2/3 cup Miracle Whip salad dressing Salt and pepper to taste In large bowl, combine garlic, onions, cabbage and carrot. Stir in about ý cup dressing, adding more as needed. Season with salt and pepper to taste. Refrigerate for a few hours before serving. Calypso Slaw 1 cup vegetable oil 1/4 cup sesame oil 1/4 cup pineapple juice 1 cup Teriyaki sauce 1/4 teaspoon ground ginger 1/2 teaspoon garlic powder 1 or more packages broccoli slaw (usually a mixture of broccoli, red cabbage, and carrots) or you can cut your own veggies For dressing: Combine all ingredients but the packed slaw and mix well. When ready to serve, lightly coat slaw with the desired amount. Serve immediately. Do not add dressing in advance as slaw will wilt over time. You will have dressing left over to make additional slaw later. Dressing keeps refrigerated about 1 week Red Cabbage and Apple Slaw 1/2 medium red cabbage, finely shredded and outer leaves trimmed 2 green apples, cored and grated 3 scallions, sliced (or leeks) 2 tablespoons Dijon mustard 1 clove garlic, finely minced 5 tablespoons olive oil 3 tablespoons white wine or cider vinegar or whatever variety of vinegar you want 1/2 cup finely chopped pecans or nut of your choice 1/2 cup chopped dried cranberries or cherries Prepare veggies, put into a bowl and mix well. Prepare dressing by mixing mustard, garlic, olive oil and vinegar together. Pour over slaw and blend in thoroughly. Just before serving, stir in pecans and cranberries. Limed Coleslaw 3 cups thinly sliced red cabbage 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 teaspoons finely grated lime peel Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper. Cabbage Beet Slaw with Ginger Vinaigrette 1 small head red cabbage 1 medium-sized beet 2 tablespoons rice vinegar 4 tablespoons oil (vegetable or canola) 1 1/2 tablespoon honey 1-inch piece of ginger, peeled and grated Salt & pepper to taste Chop the cabbage into 4 wedges. Trip away any any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl. Peel the beet using a vegetable peeler. Using a hand-held grater or box grater, shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice. Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve.

scaned these salads they all look good thought that I'd tell you that the Alaskian cole slaw is so good sence I went through so fast wasn't sure if this was in it it also is yummy Spinach and Strawberry Salad 2 bunches spinach, rinsed and torn into bite-size pieces 4 C. sliced strawberries ½ C. oil ¼ C. white wine vinegar ½ C. white sugar ¼ tsp paprika 2 T. sesame seeds 1 T. poppy seeds in a large bowl, toss together the spinach and strawberries in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Just before serving pour over the spinach and strawberries toss to coat. another of my favorites Gabbys Macaroni Salad 12 oz. Bow Tie Pasta, cooked according to direction 12 oz. can of chunky pineapple* 1 C. diced celery* 1 bunch green onions, chopped* 1 C. cashews 1 C. grapes, cut in half* 4 Chicken breasts, cooked and diced Dressing 1 C. Mayonnaise 1 16 oz. bottle of coleslaw dressing Mix dressing and combine with above ingredients, except cashews, and macaroni. When blended, carefully stir in pasta to minimize breakage. Chill in the refrigerator for several hours before serving. Add cashews just before serving. *If you want to make changes, just remember 2 veggies and 2 fruits doesnt matter what, just 2 of each. Also I never seem to use that many chicken breast I'd do it to taste and again maybe experiment wonder how it would taste with say salmon just a thought but again it is a yummy dish as is luck with your event sheila