FTR, 4T= 1/4 cup; 2T=1/8 cup. The 1/8 cup for salt and cayenne *is* correct if the OP increases the other ingredients to only 1/2 cup.

This is where you are making a mistake. Large batch at 2T x 8 (for mega) = 16 T which equals *1 cup*, not 1/2 c. If you put in the cayenne/salt quantities that PPs have rightly calculated with the original 6 1t. ingredients measured out to 1/2 c each, your new mix with be twice as salty and hot.

I think we had two of those exact ones growing up. We stored board games that were in boxes in them.

We took up Tango :-), cook one nice meal a week together, play Euro board games, have guests over regularly. We both love to read and catch each other up with what we're reading (our tastes overlap about 50%). We have an ongoing read aloud for car trips (trips of more than 30+ minutes).

I lightly dab an eyebrow brush in the center (to pick up both tones) and then gently, starting at the inner side (by the nose) of the brow line, gently dab/stroke over the lashes that are there and continue in the direction of a natural brow. The duo-tones, the light stroke, and the fact that there are generally some-even-if-near-colorless hairs there, means my brow ends up looking very natural. And, as PP posters have said, you can go to Sephora and get a consult. Way back (more than 10 years ago) you could pay $50 and then all the money would be credited to makeup purchased. I requested that consult as a gift from in-laws and was quite satisfied. I also suspect they might just let you try some and guide you with just that one item.

Since you mentioned 'no eyebrows to speak of' and I have the same problem (due to thyroid issues), I use (and really like) this eyebrow powder: Anastasia Eyebrow Duo. I did a make-up consult at Sephora years ago and this is the one thing I still keep buying even though I gasped at the price at the time; definitely worth the $$ to me. (Normally I'm a drugstore make-up gal).

I like making appetizers with crostini (thin lightly toasted baguette slices) and various toppings. You could pick just one as you mentioned "simple." Since you mentioned cheese: one favorite is crostini, smear of fig jam, small dollop of caramelized onion, topped with a small slice of a good cheese like aged gouda. This also works on a homemade par-baked pizza-crust: again, a smear of fig jam, plenty of sautéed onions, topped with shavings of good cheese, heat until hot and cheese is melted. Slice and serve. Good even at room temperature. Other crostini ideas that have worked well and been easy: a. Crostini, smear of simple avocado mash (bit of salt, lemon), topped with sautéed bay shrimp seasoned with a light mexican flavor (cumin, chili powder, squeeze of lemon or lime). b. Crostini, smear of cream cheese (flavored or not), topped with thin slivers of prosciutto, garnished with arugula (winter) or fresh basil (summer). Here's a picture from an appetizer board I prepped for a simple home wedding a few months ago:

Just an FYI, years ago our younger son (as well as a friend living on another continent) experienced permanent hearing loss. Doctors think some "mild" virus was going around, so didn't present as an illness but did damage to hearing. So, don't dismiss looking into it. (We found out when we realized our son couldn't hear when one ear was covered and the other wasn't--he never complained, we just happened to notice.)

If this is after dinner, I'd think along the lines of "very light and very refreshing". Simple orange compote with cinnamon is lovely. Or melon with lime. Or just sweet, juicy pineapple. If you want something heartier, I'd go for a gluten-free mini-muffin--those work for sweet and savory.

oops Wrong thread....

George Mateljan has written a comprehensive tome entitled World's Healthiest Foods--Promoting a Nutrient Rich Diet and Cooking. There *used* to be a giant website which doesn't seem to be active any more. But, when it was, I often went there to find out more about veggies I was unfamiliar with at the time and the book presumably has even *more* information. Also, if you search George Mateljan you can read more about him as a nutritionist and philanthropist. I think you will like what you find out.

We live in the Balkans, home of many varieties of baklava, and people make it as a beloved treat not only because it tastes good but it also lasts a *long* time; perfect for having a tasty treat to serve guests throughout the holidays or other festive multi-day occasions.

I've made the filling for Apple Jalousies and will make pie crusts later tonight. Pumpkin pies baked tomorrow. Apple Jalousies on Thursday. No pecan pie this year due to guests with allergies.

So sorry for your loss.

@theelfqueen @happi duck I'm considering either these hijinks or the journal29 puzzles. What are your thoughts of how fun &doable they are for 2 (puzzle-savvy) people? Would they be fun and doable at that number or do they require a larger group to bounce ideas/complete puzzles? I'd appreciate any thoughts you (or others who've played them) have. TIA! Vicki

Another option in the future is to use the dough for flat bread-type recipes: pizza, naan, even crackers if you can roll the dough thin enough.

I've given one adult daughter a 3 month subscription to a coffee service (Trade coffee) and to another a 3-month tea service (Atlas Tea Service). Both were extremely well-received; enough so that I've gifted them more than once.

Current Church Worker and ESL teacher

Yes. The dreaded "Secret place" that is so secret it is never found again......

I wear glasses but not all the time, so I am forever taking them on and off. Once, I could NOT find my pair despite searching diligently in all the usual places (aka where I had just been!). Two days of virtually not being able to read went by. By happenstance, on the third day I decided to make pot roast dinner. Lo and behold, after pulling out my stack of roasting pans, I found my glasses BETWEEN the top one and the middle one. ????? So strange.