Belated Mother's Day Weekend Update:

Saturday- Mom is marinating the brisket!

I'm making the five cup salad- A cup each of Mandarin Oranges (drained), Pineapple chunks (drained), Marshmallows, Coconut (a little less than a cup of this, as it tends to get _too_ coconutty), halved Cherries and Sour Cream. Fold together. Store overnight (this makes for better flavor and less prep time tomorrow).

Sunday- Mother's Day.

Dad has rolled out the charcoal grill and we are searing the brisket. OH MAN. Meat and fire.

GoodGoodGood stuff. I can never be a vegetarian. I just want to go to my knees and drool when I smell steak, burgers, or brisket. I did do the Dance of Joy.

I am prepping the twice-baked-potatoes. (Bake, slice in half lengthwise, scoop out potato, [SAVE SKIN SHELLS.] milk, butter, salt, pepper. Mash. Put mash into ziplock bag, cut off bottom corner. Pipe into skin shells. Cover. Refrigerate. Later, bake in oven again, cover with cheese and bake until cheese is melted satisfactorily.

All in all- FABULOUS Mother's Day Dinner. Brisket, Five Cup Salad, twice-baked-Potatoes, Italian Beans... and a Sara Lee Chocolate Silk Pie for dessert. Ohhhhhhhhhhhhhhh.