Guess what I did? I went to see another “live” show last week, and it was wonderful.

A friend of mine had two tickets and at the last minute was not able to make it to the show. So she gave them to me and another friend of mine, and we went. It was the Andy Cooney “Forever Irish” show to benefit St. Joseph School. The woman soloist and the comedian were both from Ireland and so was one of the band members. The rest were from the good old United States. In fact, the three dancers, who incidentally were very talented, were girls from the upstate Finger Lakes region. My friend and I had never been to an Irish show, and it was very, very good and made a happy evening. Andy Cooney has a beautiful voice and great stage presence. You couldn't help but come away happy.

I had two nice experiences with my winter-spring project which I didn't plan on and couldn't be happier about it. One was with a friend I hadn't seen in many years and one was with my sister-in-law. Some of the pictures I found of my friends were snapshots from her long-time-ago wedding, the bride and groom and a couple of their family from their wedding. The pictures were in bad shape, but I called her and she was so thrilled to hear from me. Our husbands had played sports together, and we had become friends and did things until we were not living here. Her husband has since passed away. She and I made plans to meet for lunch. I wanted to bring her the pictures. I called Phil DelloStritto, and he took them. He was able to reconstruct them. They came out beautiful. She was so very, very pleased, and we talked about so many things. We are planning on getting together as much as possible. So turns out, my project renewed a friendship.

For my sister-in-law it was a big surprise for her. It was her birthday last week and of course she always says, “Don't buy me a present - I have so many things.” I said OK and didn't buy her anything except a small album. I filled it with pictures I had found and rescued of us with our children when they were small, of us on vacation together and of many family members from her side of the family. We had some happy times reminiscing, and I didn't “buy” her a “present.” I put it together.

St. Patrick's Day is gone and our next big holiday is of course Easter. I love that daylight-saving time started earlier this year, don't you? Now spring has to really come.

Hope all is well with everyone.

My ethnic recipe this week is Greek. It is for a cookie we always made for the holidays. Since Easter is on the way, it will make a great dessert. It is Kourabiethes (powdered sugar butter cookies). My other recipe is for mushroom stroganoff.

Today's blooper

My blooper today was done many years ago during the days of World War II when a lot of things were rationed, such as butter, sugar and flour.

My friend decided to bake a cake while her mom was out shopping and surprise her. Well, she was surprised. It was her first baking project, and she was a very young girl.

She mixed everything and put it in their oven to bake. It was a coal stove and she didn't know you had to add coal to have the temperature even. Her cake came out one inch thick and so hard it couldn't be cut.

That was bad enough but her mom was most upset that she had used all the rationed ingredients, which of course were wasted. Needless to say, my friend did not bake a surprise again for her mother.

Diana Sobus, of Auburn, specializes in making ethnic foods.

Kourabiethes (powdered sugar butter cookies)

Makes 5 dozen

1 pound unsalted butter

1/2 cup confectioner's sugar

1 teaspoon baking powder

6 cups cake flour

1 cup chopped almonds or walnuts (optional)

1 ounce whiskey

Whole cloves (optional)

Extra confectioner's sugar for topping

Soften butter, beat well, add 1/2 cup sugar and beat until light and fluffy. Sift flour and baking powder and mix in butter. Add nuts. Sprinkle dough with whiskey. Knead thoroughly. Roll out dough and cut into 1-inch balls. Place a clove in the top. Place on ungreased cookie sheet. Bake at 350 for 15 to 20 minutes. Remove from oven and dust generously with confectioner's sugar. Place in cups to serve and dust again.

Mushroom stroganoff

Makes 4 servings

1 tablespoon butter

2 chopped garlic cloves

1 large onion, thinly sliced

2 pounds of sliced mushrooms

1 tablespoon all-purpose flour

1/2 cup dry white wine

1 cup nonfat sour cream

1/4 teaspoon ground nutmeg

Salt and pepper to taste

12 ounces cooked linguine

Melt butter in large Dutch oven on medium high heat. Add garlic, saute 30 seconds. Add onion, saute two minutes. Add mushrooms, saute until tender and most liquid evaporates - about 10 minutes. Lower heat to medium. Add flour, stir one minute. Add white wine and cook until mixture thickens, stirring frequently - about three minutes. Mix in sour cream and nutmeg. Season mixture with salt and pepper to taste. Add cooked linguine to pot, toss to blend well.