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What an absolutely breathtaking graphic you made from OESY’s beautiful flowers. You are very special to Amy’s Place, OESY, and we are sad for you over the loss of Susan. I am sure you know that.

Az Granny, I pinged you to this one because of the recipe. :)

WayzataJOHNN, I didn't have you on my ping list for today's opening & first holiday post, but now see your beautiful poem above(beautifully illustrated by Meg, of course!)

This is probably my favorite *To Die For* cookbook; the recipes and pictures are enough to make one drool, but the presentation alone is entertaining and fun to read ... sort of like Forrest Gump, himself, wrote it.

Among the mouth-watering selections included in the "Creamy Creations" section are:

"Feathery Chocolate Souffle"
"Bubba's Chocolate Cake Pudding"
"Paddle Wheelin' Parfait"

and *THIS* one:

16 (1 oz) squares semisweet chocolate
2/3 cup butter
5 large eggs
2 TBLS sugar
2 TBLS all-purpose flour
2 cups fresh raspberries
2 cups water
1/4 cup sugar
2 TBLS cornstarch
2 TBLS water
Whipped Cream
Garnish: fresh raspberries

~ Line the bottom of a 9-inch springform pan with parchment paper; set aside.
~ Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
~ Place eggs in a large mixing bowl. Gradually add chocolate mixture to eggs, beating at medium speed with an electric mixer 10 minutes. Fold in 2 tablespoons sugar and flour.
~ Pour batter into prepared pan. Bake at 400^o for 15 minutes. (Dessert will not be set in center.) Remove from oven; cover and chill thoroughly.
~ Combine 2 cups raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; brig mixture to a boil over medium-high heat. Reduce heat, and simmer 30 minutes, stirring occasionally. Pour raspberry mixture through a wire-mesh strainter into a bowl; discard seeds. Return raspberry mixture to pan.
~ Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute, stirring constantly. Cool completely.
~ To serve, spoon 2 to 3 tablespoons raspberry sauce on each individual dessert plate; place wedge of chocolate dessert on sauce. Top each wedge with a dollop of whipped cream. Garnish, if desired. Yield: 10 to 12 servings.

Gimme some choklit an' nobody gets hurt.

Thank you, Billie.

Lori did a beautiful graphic using some of the flowers from OESY’s sad note.

I sent a note to OESY relaying a special message from Lori and calling his attention to the card that she so lovingly made.

Thank you, Lori.