My internet has been down lately hence the no posts. I'm writing this one from the comfort of my MILs house. I've been doing a lot of getting ready for Sunday...making a list of what I'm bringing to Easter dinner, making a list of what I need to make those items, making some Easter gifts (hey, look at that! I'm finally being crafty! lol!), and gathering up items for the childrens Easter buckets (they get a new sand pail). I've also been doing a bit more for the challenge. Most recently I cleaned up a bit more in my kitchen. It had been great, but a new acquisition from the thrift store meant some rearranging was in order. What did I get? A complete, 20 volume set of the Grand Diplome Cooking Course. Here's a description I got from a listing:

Grand Diplome Cooking course, Danbury Press, 20 volumes including index volume (complete), fine condition. Originally published by Purnell Cookery under the auspices of Le Cordon Bleu Cooking School, Paris. Published in 1972. Detailed instructions and recipes. Excellent condition, no stains/tears and appear never to have been opened!! This set is THE set to have to become the top notched chef in your own kitchen or restaurant!
THIS IS A SET OF 20 GRAND DIPLOME COOKING COURSE BOOKS BY DANBURY PRESS ALL FROM THE 1970'S. ALL RECIPES HAVE BEEN TESTED AT THE CORDON BLEU COOKERY SCHOOL IN LONDON OR IN THE U.S. TEST KITCHEN. ALL RECIPE QUANTITIES SERVE 4 PEOPLE UNLESS OTHERWISE STATED. THEY ALL HAVE BEAUTIFUL COLOR PHOTOS. THESE COURSES COVER ROASTING: BOILING AND STEAMING; BONING, CUTTING UP AND CARVING POULTRY; POT ROASTING; FRYING, BROILING; SAUTEING; CASSEROLE COOKING; HOW TO MAKE PATES AND TERRINES; STEWING BRAISING AND MARINATING; PREPARING AND CARVING MEAT; SLOW AND SPIT ROASTING; PREPARING AND COOKING GAME; ADVANCED ENTREES; SAUSAGES; RECHAUFFEES; DEALING WITH VARIETY MEATS; MAKING GALANTINES, AND CHAUDFROIDS. MAKING STOCKS, SOUPS, BASIC BROWN, WHITE, BUTTER- AND SWEET- SAUCES; COOKING WITH MILK. RICE, CHOCOLATE, NUTS, CHEESE, PASTA, DRIED VEGETABLES, AND WINE. COOKING WITH EGGS, MAKING OMELETS, ROULADES, HOT AND COLD SOUFFLES, WAFFLES, CREPES, AND PANCAKES. PREPARING FRUIT AND VEGETABLES; SEASONAL SALADS, SIDE DISHES, APPETIZERS AND HOR D'OEUVRE; POACHING FRUIT, MAKING SAVORY MOLDS, CLEARED AND UNCLEARED GELATINS AND ASPICS; PRESERVING JAMS, JELLIES, PICKLES AND RELISHES; HOMEMADE VINEGARS; AND USING HERBS AND SPICES. SHELLFISH, RICH FISH, AND WHITE FISH- ELEMENTARY AND ADVANCED DISHES. MAKING PASTRY: FLAKY, PIE, ROUGH PUFF AND CHOUX, FLANS, PIES, CAKES BOTH PLAIN AND FESTIVE. FRENCH AND OTHER CONTINENTAL PATISSERIES AND GATEAUX. ENGLISH CAKES, HOME-BAKED BREAD, BISCUITS, MERINGUES, SPONGE CAKES, COOKIES, COFFEE CAKES; PETIT FOURS, HOMEMADE CANDIES, MAKING SHERBET, AND ICECREAM, FRAPPES, GRANITES AND ICED DESSERTS. SPECIAL OCCASION MENUS, MEMU PLANNING AND CATERING FOR PARTIES OF ALL SIZES, ALL AGES, FROM A TEENAGER CELEBRATION TO A GOLDEN WEDDING BUFFET. PLANNING VACATION COOKING AND FOREIGN FOODS FOR SUMMER. RUSSIAN COOKING; ITALIAN COOKING, GERMAN COOKING; ENGLISH REGIONAL DISHES; SCANDINAVIAN COOKING, JEWISH COOKING; MEXICAN; MIDDLE EASTERN, JAPANESE AND CHINESE COOKING; INDIAN AND PAKISTANI DISHES, TROPICAL COOKING AND FRENCH HAUTE CUISINE.

I'm quite excited about this find! They are awesome!

On another note, I also purchased a large quantity of patterns. They were bagged up so I didn't know what was in there until after I purchased them. A good amount of them are maternity patterns. If you'd like them, let me know and they are yours!

Easter Sunday dinner will be at my ILs. I'm bringing deviled eggs, broccoli casserole, Oreo refrigerator cake, and Jenn's (that's me) Scrumptious Strawberry Shortcake Trifle.