If you ever have to bring flowers to a friend, consider the arrangement that Gerry Wakeland – the president of CLASSeminars – brought to me and Roger Sunday night.

We were having her, and best selling author (and basically the woman who founded Christian women speakers,) Florence Littauer, over for dinner.

While the conversation was sparkling, the chicken to die for, and the bread pudding out of this world., this bouquet just tickled me. Look at it closely. Those little cards there? Those are Starbucks Cards.

Those Starbucks cards are taped to Starbucks straws and all arranged in a Starbucks tumblers.

It’s a Starbuckspalooza.

And why, oh, why, has FTD not picked up on this? This right here? This would be their best seller.

(Oh, the chicken in the picture? That’s Doodle. He has a bigger brother named Cock A, and a little brother named Doo.)

Speaking of Chicken – here is the recipe for Grilled Rosemary Lemon Chicken that we served:

Grilled Rosemary Chicken
1/2 cup butter
1/2 cup fresh rosemary
3 cloves garlic
1 lemon, zested
1/4 cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste


In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.

Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.

Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.

Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.