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I'd say both the suggestions you mention. Toss it lightly in flour, bag it, then put cold packs in the box. There might be a bit of moisture when she unpacks it, but some airing on her counter will take care of that. Cushion the pasta so it's not tumbling around. Also---pony up for the overnight mailing cost! You don't want those delicate noodles knocking about various post offices for 72 hours!
And, btw, you are a NICE brother!

@Marisa You look just a bit like Drew Barrymore--one of my favorite, "alternative" actors. It must be that jaded (but underneath quite sweet) personality!

My guess is that he'll ask on the third course, because the first two might just be a "fluke." Polite meatheads wait a little while, out of decorum. If the tasting menu has 7 or 8 courses, he might even wait until the fourth course!

I have thrown anchovies in all types of tomato sauces for years--including for pizza (although you have to be sure no vegetarians are coming to dinner!) It simply ups the intensity and saltiness of the sauce, and always makes it taste better. But no one ever knows why it tastes so good! It's like a little miracle in a can...

I would suggest you start a new thread titled "Gulfport MS birthday meal suggestions?"
That way people would know what the thread is about.
New Orleans is a whole different ballgame--and there are many SE threads of great restaurants there, of course. You should just search under "Talk" for New Orleans.
Good luck, and happy birthday!

+1 BostonKate Emily's kind, soft eyes are a perfect counterbalance to your wild and unpredictable eyes. But the "wild and unpredictable" part of you is what makes you a great writer! Half of me hopes someone notices you are funnier than Art Buchwald ever was, and half of me hopes you remain appreciated by only your large fan club at SE!
Only one of your gems today: "It was freaky and awesome and then it was over and we all got on with our lives, which means we got on with the business of using every unusual event as an excuse to further our self-indulgence agenda."

Lasagne is always a big hit, and feeds many inexpensively.

Where the Wild Things Are

@Mr. Nick I really enjoyed this thread. Don't let anyone ruin the fun suggestions--nor your amusing menu at the end.( I figured you were joking and realized you just wanted to hear a few creative ideas.) Thanks for starting the thread and good luck with your future culinary career! Let us know when you're apprenticing somewhere (not that I ever go to Hollywood, FL., but there must be a few SE'ers there!)

@redfish I solved that problem a long time ago. I put a divider on the belt, and put my items/item on my side of the divider, making it clear to the checker that the person in front of me is holding onto their goods for dear life.

I am not the expert on this, but since no one else has jumped in, the logical place to eat is clearly a dim sum parlor. There are at least three right there on that block (there might be others.) Golden Unicorn is always really crowded, and might not be good for 25. There's another called "Nice Restaurant" and a third is Jing Fong. Call to see which of them can accommodate 25 with a pre-set menu. It would help if someone spoke Chinese for the phone calls; going in person would be the best way to set it up.

Is puppy free of the Cone of Shame? His eyes look great! He still eats so politely....

@POM good luck with that S.F. "field trip"! I wish I could be there to try the burger, which I have never tasted. Love their roast chicken and mashed potatoes--after the olives and flatbread, of course.