Well, I discovered the hard way that spiders do NOT truly go UP THE WATER SPOUT. I was taking a shower tonight, and this big spider hopped in there with me. Ok, well, maybe not so big, but hey, he looked HUGE thru the stream of shampoo running down my forehead!... Anyhoo, he (I assume it's a HE) went all crazy-legs in the bottom of shower... and I was dancing like a maniac trying not to touch or get touched by him while trying to focus on him with my shampoo-stung eyes!! Anyway, long story short... Mr. Spider (who was not invited into my shower party, mind you) met with an early, unexpected death. I honestly didn't try to kill him or scootch him DOWN the water spout... but he apparently wasn't holding his breath when he hit the "soapy rapids" on the bottom of the showermat. Alas... marlin Perkins would kick me off "Mutual of Omaha's Wild Kingdom" for that. Heheh.. gads, remember when they used to actually introduce the show like that?? (Say yes so I don't feel so old.)

Okay... I'm finding all sorts of typos (my doing, not the web man) that I keep bugging DH to fix as I find them. I've sent him like 12 emails just today. [Shakes fist] *Oh, damn my perfectionist gene!!*

But I am so in love with the site... and am so thrilled with all the feedback I've gotten on it so far! ;)

OH! We're having a pot luck at work soon and I'm in a quandary. Should I bring a dessert or a side dish? I'm thinking of making this super deeeeeeeeeee-lish cake that my grandmother made for us when we went visiting her back in July. And I really LOVED it. It's light and yummy and oooooooh, I've been dreaming about it since we left Beaumont (my grandmother's house)... Here's the recipe:



Mandarin Orange Cake

1 (2-layer) package butter cake mix
1/2 to 3/4 cup vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges and juice
16 oz. whipped topping
1 (6 oz.) package vanilla or French vanilla instant pudding mix
1 (20 oz.) can crushed pineapple, drained

Beat cake mix, oil, eggs and undrained mandarin oranges in mixer bowl until combined. Spoon into 3 greased floured 9-inch cake pans. Bake at 350 degrees for 20 minutes. Cool for 20 minutes on wire rack. Combine whipped topping, pudding mix and pineapple in bowl; mix well. Spread mixture between layers, sides and on top of cake. Store, covered in refrigerator. Chill overnight to enhance flavor. May bake in 9" x 13" cake pan.