Deli Roll-up Laptop Lunch

This is nothing new, but it was so gorgeous with all that red food, I had to take a picture. Red is my favorite color. This is my hubby's lunch for today. I don't give him too many processed meats, but they sure can be a time saver once in a while! I do try to get the nitrate/nitrite free when I can find it. I have tried making my own home made cold cuts but never met with any success. In fact the ground chicken attempt was just gross. I will spare you the details.

That's all for now; I am getting the last minute details finished up on this month's Diner newsletter. It is all about grilling. My favorite part of summer! Not too late to order a subscription! http://www.247lowcarbdiner.com/html/newsletter.html

Memorial Day Eats

Memorial Day was a big day when I was growing up. We lived just a block from the largest cemetery in town and I can recall the chimes ringing all day long. My family has lived in the same area for four generations. We still care for the graves, and made two trips to the graves of our loved ones this weekend. It is comforting. My only relative to die in war was an uncle who was a fighter pilot in WWII. I do so honor and respect our nation's military families, however, and thank them all for their service and sacrifice.

After that, we shared a family meal at my mom's house. She grilled about 6 different flavors of brats and veggies. I made three salads for sides--all low carb. Nana's Coleslaw with a Kick, Grandma's "Potato" Salad and a new idea. I tried some of Grandma's cauliflower salad made with Kraft Chipotle mayo. It was awesome if you like a bit of creamy heat. I sprinkled the top of it with cayenne. Amazingly, it was not too hot at all, but had an excellent flavor. If you try some, just remember not to use all the mayo as the chipotle style, just sub about 2-3 tablespoons of it. Yum.



For dessert, the carbivores had Blue Bell Vanilla ice cream. I thought about making some home made ice cream for us, but then I got lazy. I remembered these strawberries from Eggface. She used ricotta, but I chose to make the filling of cream cheese with real vanilla and stevia rather than vanilla syrup. Everyone loved them.

Oven Baked Rolled Omelet

No time to blog today. Too much to get done and I am running out the door. Here is a photo of brunch for my guys. The recipe is in the March Diner News--the one that was all about breakfast. I am working on the June issue now. It has some fantastic recipes for summer grilling. Not my favorite time of year except for that.

This omelet roll is filled with sausage and peppers. Yum. You could add any fillings you want and it would be awesome. More a method than a recipe. Perfect for a crowd, since one roll feeds 6...and is all ready at the same time. Maybe a little fussy for a weekday, but not for a day like today. I love that I can go to church on Saturday night and then have a great breakfast on Sunday morning. Have a great holiday weekend!

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Rutabaga Home Fries

I was always a devotee of the potato. I remember coming home from work when I was single, and just making french fries for dinner. Somehow I did that and still weighed in at 135 pounds. Can't figure it out now. Guess I will chalk it up to youth.

Life sure changed when we found out my dear hubby was a diabetic. That is how we discovered the lowly rutabaga. Whenever I buy it at the grocery store, it always seems to get a comment. Either the checker has to ask what it is, or someone in the produce section asks me what on earth I plan to do with that. True, the rutabaga is not an all star. It is ugly. It is a little hard to peel. The name sounds funny. I think that name alone gets to more people than the food itself. Once it is peeled and cut--even better yet cooked, it becomes a thing of beauty. Look at that photo. Are those not the most gorgeous home fries you have ever seen? The orange tinted cubes, just glistening with coconut oil and sea salt? Oh yeah.

The nutrition data can get a little sketchy though. You get different numbers from different sources. My Mastercook tells me it is 7 net carbs per cup. The Self Nutrition sites says 12 carbs per cup. About.com lists about 8 net for a cup of cubes. So count somewhere in that range, but don't worry too much. Just enjoy. They don't get me back to that 135 pounds, but they don't make me fat either!

I make these like I used to make my regular home fries. The secret is to pre-cook the veggie before frying. I sometimes steam, sometimes microwave.

Rutabaga Home Fries

1 rutabaga
3 Tablespoons coconut oil
1/2 teaspoon onion powder
1/4 teaspoon sea salt

Peel the rutabaga. Dice into bite sized chunks. Steam until fork tender. Heat coconut oil in a skillet. Add the rutabaga and fry until browned and fully tender. Sprinkle with onion powder and sea salt.



This made a stick to your ribs meal that we love. I also use the rutubaga in place of potatoes for au gratin dishes and in stew. Try some recipes with the ugly rutabaga, if you are willing to answer all the questions at the grocery!

Sesame Slaw

I had planned to make us Cheeseburger Salad for lunch today, even though we had just eater hamburger last night with our Sloppy Joe Casserole. And yes, all those tornadoes did miss us, thank you.

But plans change. Inspiration just strikes sometimes. You see, I have this giant bag of coleslaw mix from Sam's club. You do have to get creative when you commit to the institutional size of most anything, but especially perishables. We have already had our fav, Nana's Coleslaw with a Kick, and the cabbage mix found a home in last night's Sloppy Joe Casserole (aka Sloppy Tom in the e-book when I use turkey instead of beef). Those were planned, this was not. I just browsed through my email this morning and saw one from Kraft. I don't use too many of their pre-packaged, over priced items, but I do get some good coupons from time to time.

Well, anyway, they featured a recipe for Sesame Slaw. I opened it, saddened to see that they use bottled Asian dressing. That is no fun. So in usual fashion, my brain started recreating the recipe, making it low carb. How fun that I just got a BIG bag of sesame seeds for the pourri. I can now makes tons of sesame recipes. Good, but I don't really know of many. So here was my chance.

I like it. John likes it. He says it is still not his favorite, but hey. It will get us through this bag of coleslaw. It is unusual. Lightly flavored--not overbearing. I made some sesame chicken from frozen chicken cubes to go with. Not bad, but I will continue working on that one. Until then, I am happy with the slaw.

Sesame Slaw

7 cups of loosely packed slaw mix or shredded cabbage
1/4 cup finely diced red pepper
1/4 cup finely diced onion, or green onion
1/3 cup mayonnaise
1 Tablespoon garlic wine vinegar
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 packets of sweetener
2 Tablespoons toasted sesame seeds

Combine the mayonnaise, vinegar, sesame oil, soy sauce and sweetener. Mix the vegetables in a large bowl. Pour the dressing over and stir to coat. Toast sesame seeds if nedded, and sprinkle over the slaw, stirring lightly. Chill and serve.

This would be a side dish for 4-6, or a main meal salad for 2 with the addition of chicken. 7 cups of slaw seems like so much until it packs down.

It would be great if lunch was a done deal today. Unfortunately, I have never convinced any of my kids to like coleslaw of any form. Try as I might, they stay away. I have trained all three boys to cook well enough for the bachelor life. Maybe I should just let them fend for themselves today!

Cheese Pourri

This is one of the recipes I have been anxious to try from my Goodwill store recipe book. I changed it up so much, it is really only inspired by the original now, but the inspiration was there...and who happens to have a cup of dried chives on hand? Any way, thanks to the St. Louis Herbal Society for the idea, and the name.

I played around with the porportions and took some liberties with the ingredient list. More garlic and onion and fewer poppy seeds. I ran out and those babies are costly. Since they are mostly for appearance anyway, and I will be busy enough picking the sesame seeds out of my teeth, I decided the missing poppy seeds would not kill the recipe. I will dry some of my multitude of chives and add them later. Full steam ahead.

Cheese Pourri
1 cup Parmesan and Romano cheese blend ( I used the kind in a can so this would last)
3 Tablespoons sesame seeds
1 Tablespoon poppy seeds
1 Tablespoon dried parsley
1 Tablespoon dried chopped onion
2 teaspoons paprika
2 teaspoons dried marjoram
1 teaspoon dried chopped garlic
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Stir everything together and store in an old spice jar with a shaker top.

Tonight, I tried it out on chicken tenders and roasted vegetables. The book suggests stirring it into butter for bread or vegetables, or sprinkling it on jicama or zucchini slices.

I still needed a little salt, since the mix is salt free. It gives a lovely appearance to the food, and adds some texture as well. I think it will be nice sprinkled on salad or cottage cheese. It made enough that I was able to send a jar home with my mom too. We will see what she decides to do with it!

Brownies Stevia Style

This weekend, I put together a meal for a friend recovering from surgery. The thing is--she is gluten free and really sensitive...as is her son. So I was really careful. I knew that not too many of her friends would know what to send, and that eating meals from an untrained cook could be scary. I knew they would have to avoid most baked goods--I mean who besides we low carbers bake with coconut flour and peanut flour? So I wanted to make a dessert and bread to go with my meal, knowing they wouldn't be getting many of those. Thankfully another friend who is gluten free is also sending a meal, so that will help.

I made some garlic cheese coconut flour drop biscuits. Then for dessert. People are funny about sweeteners. It is hard to know someone's favorite--what appeals and what tastes off to them. Knowing this family had some health issues to deal with, I opted for the most natural of my sweetener arsenal. Stevia. (My kitchen has no sugar)Yes, stevia can be bitter, but this brand I am testing out from my beloved Aldi, had seemed good to me so far. You never know how some will react to sugar alcohols. So I tried out some brownies. They were so good. I sent some to my recuperating family, and cut the rest of the batch into tiny bite sized brownies to take to our Year End Program for school. My taste testers there gave them a thumbs up too.

I tried another batch today going for a chewier brownie. Both ways are really good and the only difference is a tablespoon of coconut flour. For chewier, add 2 Tablespoons of coconut flour, and for cakier brwownies, use only one. They are yummy either way.

Brownies Stevia Style
1/2 cup peanut flour
1/3 cup cocoa powder
1 Tablespoon coconut flour for cakelike, 2 Tablespoons for chewy
stevia equal to 1/2 cup sugar (exact amount depends on brand and formula)
1 teaspoon baking powder
2 teaspoons instant coffee
2 eggs
1/2 cup oil
1/3 cup water
1 teaspoon vanilla extract

Mix peanut flour, coconut flour, baking powder and coffee in a medium sized bowl. In another bowl, beat eggs lightly. Add oil, water and vanilla. Add dry ingredients to wet ingredients to combine. Pour batter into a sprayed 8" x 8" dish and bake at 350 degrees for 15 minutes. Cool before cutting.

I couldn't taste the peanut flour much at all, but I am loving the consistency it gives these brownies. I assume most any combination of sweeteners would work in this recipe, so use what you like!

Green Bean Stir fry

I adore those extra thin frozen green beans I find at my Aldi store. And adore is not too strong a word. Green beans are one of those love hate things for me. I love old fashioned cooked to death southern style beans. I grew up on those fresh from my great grandma's garden. There is something peaceful about snapping home grown green beans.

Not that I ever really do that. I still have not recovered from our grasshopper devastation last summer. Don't get me started there. I really am only trying for herbs this summer, so I won't get too depressed.

I use canned green beans from time to time, but they just aren't really much to write home about. For years, they were the only veggie all four of my men could agree on. We ate way too many canned green beans and they never did get flavorful. Why not just go fresh or frozen? Fresh are hard to come by out of season, though I do love them. Frozen, somehow are just another story all together. Are we absolutely sure they are all the same vegetable? I always find frozen green beans tough, hard to cook and the flavor is somehow off. Maybe it is just me? Just not a fan.

These beans are different. Because they come to me thin, they are so much easier to cook. Now I don't have to devote hours and/or a half pound of bacon grease to like them. I am good with "tender crisp" because they still have a great flavor. Besides that, they cook quickly, which is one of my must haves, especially as we head into summer.

I like thin green beans oven roasted; I tried the oven fries--the supposed replacement for french fries. That is just not happening here. I like them even better stir fried though. Tonight's dinner was so easy. It was really good too. Especially when we are tempted to head out to the Chinese buffet.

Green Bean Stir Fry

1 pound frozen extra thin green beans
1 Tablespoon light olive oil
1 package Minute Beef, or 1 pound browned ground beef
2 Tablespoons soy sauce
1 Tablespoon dehydrated onion
1 Tablespoon sun dried tomato
1 Tablespoon sesame oil
1 Tablespoon pineapple Da Vinci sugarfree syrup
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Coat frozen beans with olive oil. Place into a hot skillet and stir fry for five minutes. Add in browned ground beef and all remaining seasonings. Stir fry until beans are to the desired level tenderness.

Stir fry meals are especially nice when the cook does not need to drag out the cutting board!

Almost Bolognese

My guys are big fans of pasta. Bummer that we low carbers can't eat it. Especially bad with the Dreamfield's news. We never ate that often anyway, because it always did raise John's blood sugars. But the taste is all in the sauce anyway, so tonight we had ours with sauteed zucchini. Almost just as good.

This is my signature sauce I invented in college. No, we don't need to add sugar to everything we eat as the food industry seems to think, but here I do make an exception. I like the sweetness combined with the garlic and acidic tomato flavor. A touch of wine adds sophistication as well. It has always been a man pleaser, too. Except, the one friend who poured Pace Picante Sauce over his. I never have figured that one out!

The recipe is in the e-book. If you are short on time, it can be done in minutes. If not, it is even better slow simmered for a few hours. The choice is yours. We had an end of school party this afternoon, so the quick version is what we enjoyed. I used ground sirloin as my beef, and it was wonderful. We added a side salad and voila! Dinner was served. It almost took me back to my tour of Europe where I remember stopping in Bologna, the originator of the meaty red sauce we all love. Foodies, don't let them know that tonight I added stevia to their age old tradition. We will just keep that a secret, since I am no Italian mama.

Turkey, Feta and Spinach Burgers

I don't really do gourmet. These are pretty enough and tasty enough, but they are just too easy to put together to be gourmet. I could see them at a trendy restaurant, but they seemed just right here at our little home Diner! I usually pass over the ground turkey. It is not full of flavor, and I think I ate enough of that during my low fat days to do me for a lifetime. But that mild flavor is just exactly what this burger needs so those other flavors shine through. So good!

Turkey, Feta and Spinach Burgers

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

These were dinner last night. I wanted to blog them then, but Blogger was not cooperating! So here they are tonight. I served them with some garlic coconut flour biscuits as gourmet burgers. I am sure wishing we had leftovers!

Chocolate Glazed Chocolate Donuts

My donut recipe is pretty versatile. This morning, I opted for a chocolate version. So delish, if I do say so myself. I simple added some cocoa powder to the batter, and used chocolate flavored stevia for part of the sweetener. To make them extra rich, I used some real unsweetened chocolate for the glaze. Oh my.

The recipe for the plain coconut flour gems is in the March newsletter. Here is the chocolate version for when the mood hits.

Chocolate Glazed Chocolate Donuts

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Sorry my sweetener measurements are so vague today. I didn't think I would be blogging these this morning since I have been having trouble getting my donut pan to release the goodies lately. Baker's Joy to the rescue, and all but one released today with just a little persuasion on my end. Sweetener measurements and preferences are such a personal thing anyway. It is hard to know how much everyone else prefers. My advice is just to be brave and taste the batter. I knew I wanted the chocolate donuts sweeter than the plain ones, so I just tasted as I went. I don't feel too bad when I see Chef Ramsey doing that too.

If you aren't having a great day, these will make you feel better.

Maple Nut Blondies

When the sweet tooth popped up this morning, I decided to bake a quick batch of Maple Nut Blondies. These go together really fast--unless you forgot you were out of eggs like I did. Hubby to the rescue. What a great guy. Now he gets to take this in his lunch bag. He has his motives.

This recipe was featured in the April Diner newsletter. Like the Mr. Peanut Bread, it does not require any special flours, just natural peanut butter. The recipe is adapted from the peanut butter brownies popular on the SCD diet plan. That recipe uses honey, but I subbed sugarfree maple syrup. This imparts a nice maple flavor which reminds me of the Brach's maple nut candies my grandma used to buy. If you don't do sugar alcohols, then you may have to experiment a bit. I bet it can be done, but for now, this is quick and easy. Let me know if any substitutions work.

Maple Nut Blondies

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Just as a side note, I already had the oven hot this morning, so I baked this batch at 350 for 20 minutes and they did fine.

Depending on the brand of syrup you choose, you may wish to increase the sweetness by adding an additional packet of sweetener. We like them fine this way, letting the maple and peanut flavors shine through.

Mom's Day and Graduation

What a whirlwind of a weekend. So many emotions. My middle son landed an internship and moved back home for the summer. That made me happy. My brother and sister in law came for a visit. That made me happy since we don't see them often. My baby son graduated Saturday. That made me happy and sad, scared and proud--basically just an emotional mess. I am so proud of him, yet so sad that so many people I have loved didn't get to see his--our--big day. I have definitely said goodbye to a huge chapter of my life, and I am having a hard time getting my head around that. Good things are in the future, but it is hard to let the kids grow up when you have been such a full time mom.

Speaking of Moms, today is Mother's Day. My big old grown up sons prepared breakfast in bed for me just like they have done since they were little. I am so spoiled...even if they did use leftovers from the graduation brunch we held. I got a coconut flour and cheese sausage biscuit. Also fresh hot coffee before church. Everytime they talked about motherhood at church, I cried. The boys hated that, but I couldn't help it.

We had lunch with my mom and niece and her family. I am so blessed to have a fantastic relationship with my Mom. She is my biggest hero, and I love her so much. She helped with all the graduation details when she didn't have to. She didn't even mind when I bought her gift on the way to lunch and stuck it in a crumpled gift bag with no tissue. Forgiveness for her too busy daughter. I knew she would be gracious and she deserves so much better. That is just how she is. I hope to be able to keep up with the fireball of energy that she is! If I could only live up to her exercise schedule. OK, so now I don't need to be adding guilt to my emotional roller coaster this weekend!

My boys gave me some awesome presents. My oldest got me a tripod for my new camera. It will help so much as I struggle to learn food photography. Also nice, because it shows that he believes in me. A bit of a role reversal, but still warms a mom's heart.

Now if you have stuck it out this far wondering what happened to the food section of this food blog, you should be commended. Besides that brunch, we have been eating out. I have managed without too much deviation with carne asada at the Mexican place last night and grilled chicken Caesar salad at lunch. It can be done. Have to admit, I am looking forward to life slowing down just a bit. Stay tuned for more from me...now sleep sounds good. Hope you don't mind the proud, happy, sad mom sharing a picture of her grad.

Peanut Flour Pancakes

Oh my heavens is it busy around here! Graduation is a hectic time. I have slide shows to make, display tables to decorate, scrapbooks to finish... and the food, a brunch to prepare for guests. Add to that, one college boy moving back for the summer. Then if that is not enough, we just had a pipe break, flooding our yard. It figures. We are learning at church this week about how to be "weird" with our finances. Part of the weird would be to actually have a rainy day fund. Wow. The plumber wants way more than we have in our rainy day fund. No fund now, as we are in the red for sure. Over $2000 for one pipe? Yikes. If you have ever entertained the idea of buying the e-book but put it off, now would be a good time to order it. Grin.

Breakfast was an experiment with peanut flour my kiddo brought me back from Trader Joes. I so wish we had one here. These were really pretty darn good, and much lighter than I expected. John ate them up and asked if I could make them into waffles. I may try that, but I will have to get my recipe written down. Things are so hectic today, I didn't really measure, but just winged it. I'll put down what I think I did. Don't hold me to it, as my brain is operating on too little sleep and is turning to mush. Next week things will get so much better, and I will begin working on a new cookbook project in earnest!

Peanut Flour Pancakes

1/3 cup peanut flour....maybe?
2 eggs
2 Tablespoons full fat yogurt
1/2 teaspoon baking soda
1 packet stevia

Stir it all up and pan fry.

When I come up with a waffle batter, I promise to pay more attention. Now on to graduation! Maybe John can help me post my baby's graduation video. I always like a peek into the personal lives of my blogger friends.

The Leviathan Burger

Bigger is an understatement. This is a party burger. Or at least burger for a fun family night. The directions are in the Diner newsletter for May. In fact, the entire newsletter is devoted to the All American Burger.

We used to go to this little burger place that sold a similar giant burger. It was fun to feed the whole family from one sandwich. It is not too hard to make, and tastes great. I used a bun recipe adapted from the coconut flour cheese biscuit recipe. It is excellent. The hubby loved it. His idea of heaven is a 2 1/2 pound hamburger patty. I am pretty sure that bigger burger from years ago could not claim that poundage!

When he ran to the grocery this morning, they were out of lean ground beef-- which is best to use since this giant patty goes into the oven on a cookie sheet. If you use cheaper grinds, the amount of fat that releases is likely to cause problems. Just picture hot grease running down your arm or the oven floor. Yes, lean is the way to go. Since I could not get any better than 80/20 today, I added super lean ground turkey to the beef mix. It gave the beef a bit of a moddled appearance, but everyone agreed that it tasted great. And the fact that I didn't start a grease fire in the oven is certainly a plus!



If you would like the instructions on how I accomplished this king of burgers, please consider ordering the newsletter. It is just 6 bucks a year, 50 cents an issue, and I work pretty hard at creating and adapting new recipes and adding a few from here on my blog as well.



It is a super busy time here at our house. I had a professional convention to work the last couple of days, and we are getting ready for graduation in less than a week. Still so much to do. But then, I know everyone is busy--that is how the Diner system saves us!