I was able to watch it too. I work 2nd shift, but had off Wednesday nite. And our skies were clear. Really nice colors. I didn't get any pics either. Thanks for showing yours Grb. Kat

I can echo ebse: our 1930 house has its original glass doorknobs backed by polished silver/chrome. But the little knobs on the hall closets wouldn't work in our kitchen--too small, and I don't want to push a tiny button to get out the plates. Our KD keeps saying: think classic, think simple: so I'm looking through Schoolhouse Electric and Rejuvenation and RH catalogs, and we're trying to reproduce the look of our shaker cabinets (but updated: slides and depth added). Our home, according to previous owners, had linoleum, and I love the Marmorette I've chosen. The finish carpenter wants to duplicate some of the woodwork, since we're taking out a wall and the kitchen will open into the former formal dining room. But the sticking point is this: I want SS appliances. I want those two lovely SS sinks and faucets. I had Traci's double-oven for 15 years (it finally died---it's from the 60's. It was the first GE to make a self-cleaning oven, according to the old appliance store where we purchased it back in the early 80's). So, we all make those decisions to try and reproduce the elements that remind us of "days gone by." Ellen Goodman wrote years ago about our generation building huge homes to act as perfect stages where we perform our lives...except, nobody's home, because we're all working hard to be able to pay for those big stages. Sigh. The most hospitable home I've ever been in was a tiny, nondescript ranch in So. Cal. where a tiny Japanese-American woman cooked over a gas range, in a non-A/C kitchen. The food was amazing, and always prepared with love. Best kitchen I knew. I want a prettier "stage," but I want her essence in that room. I'm working on it.

I woke about 4 a.m. and thought that the moonlight wasn't as bright in our bedroom as it had been. I caught the beginning of the eclipse, over the top left portion of the moon. I watched until I could see only a scimitar of light at the far right side of the moon, then we got *cloud cover*! Phooey. Back to bed with cold feet. I didn't see a very bright copper. I wonder if our atmosphere got a bit cleaned up during the no-fly days after the air control fire. Maybe I just couldn't see it at its' peak. Humbling experience.

Pillog thank you so much for that website! I'd looked online for a long time and didn't find one that complete. It's interesting that so many things symbolize wealth and prosperity, but we are not a group that seeks or values that, so I'll veer toward the things that might more symbolize family (although we are not related, we are a sought family), cohesiveness, togetherness and longevity (I want my friends and me to live a long time). I found a recipe for something that I might make if I can't find the Forbidden Rice....I guess the pork, rice and round shape will work for what I desire for the new year....I'll post it here in case someone else is ever searching for something similar. Pearl Ball Appetizer.- Rhonda Parkinson What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked. Note: While the preparation and cooking time for the Pearl Balls is under an hour, be sure to allow several hours for soaking the glutinous rice. The easiest method is simply to soak it overnight. *Makes approximately 28 - 30 balls. Ingredients 3/4 cup glutinous rice (also called sweet or sticky rice, available at Chinese or Asian markets) 1 pound pork or ground pork 1 large green onion (spring onion) minced (at least 3 tablespoons) 2 water chestnuts, minced 1 large egg white 1 tablespoon light soy sauce 1 tablespoon dry sherry1 teaspoon Salt Black pepper, to taste 1 teaspoon cornstarch, or as needed Total Time: 60 minutes Yield: Makes about 28 - 30 balls 1. Soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). Drain well in a sieve or colander. Spread out the rice on a baking sheet. Note: Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out too much. Mince or grind the pork if not using ground pork. In a large bowl, combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch. Prepare the steamer for steaming. Take about 1 tablespoon of the ground pork mixture and form into a ball. Roll lightly over the glutinous rice and place on a heatproof plate. Continue with the rest of the pork mixture, placing the balls 1/2-inch apart. (You will need at least 2 plates). Place the plates in a steamer container or on a bamboo basket in a wok. Cover and steam the pearl balls over boiling water for between 25 - 35 minutes, until they are cooked through. Steam in two batches if needed. Serve the pearl balls hot with soy sauce. Variation: Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture. recipe and photo credit