I would probably start lactating at the sight of a tomato, true. I never thought breast feeding would come up in a tomato forum, but I appreciate an offbeat sense of humor ;) I don't have fish emulsion anymore anyway... doesn't go far with my sprawling hill of flowers. Makes me wish I still kept an aquarium just so I could continue bottling my own emulsion---learned that trick from a pet store several years ago. Unfortunately my fish went to heaven last year so that's no longer a possibility. But seriously, if you know any friends or neighbors with fish... tell 'em to save you some scum next time they clean the tank! Jessie

I just found this recipe and it looks wonderful, I love a good pot pie so this one goes on my to do list. Chicken pot pie in a skillet Ingredients 3 Tbsp unsalted butter 1 lb boneless skinless chicken breast, cut into bite size pieces ý tsp black pepper ý tsp kosher salt ü cup all-purpose flour 3 cups chicken stock 2 cups frozen vegetables , (corn, peas and carrots) 3 oz fresh Parmesan cheese, grated 1 tsp dried parsley Cheesy Drop Biscuits: 2 cups all-purpose flour 2 oz fresh Parmesan cheese, grated 1 Tbsp baking powder 1 Tbsp granulated sugar ý tsp kosher salt ý cup unsalted butter, melted 1 cup whole milk Directions Preheat oven to 450ðF. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown. Sprinkle with fresh parsley, serve and enjoy. Kitchen Counter Serves 6. One Skillet Chicken Pot Pie in Just 30 Minutes and from the same website Chicken pot pie SOUP! Chicken pot pie Soup Ingredients 1 lb diced chicken 2 Tbsp unsalted butter, divided þ cup flour, divided 1 tsp poultry seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 cup chicken stock 1 tsp kosher salt ý tsp black pepper 2 cup milk 1(16-oz) bag frozen mixed vegetables handful fresh parsley, chopped Directions In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through. Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and ü cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine. In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine. Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy! Kitchen Counter Serves 8.

Can you encase the top of the zipper in whatever kind of facing you are using for the neckline? If you are using a hood, encase the top of the zipper in the seam where you attach the hood. I can't think of a method where you have the top of the zipper open to just fray or need somekind of stop. If that is the case, I go with using a piece of fabric to encase the raw edge of the zipper top & teeth. If you are using a separating zipper, you have to cut from the top. If it is a zipper that goes from the neck down & stops midway, cut from the bottom & zigzag or hand stitch a thread stop the same distance the stop was from the bottom before you cut it off.

Your timing was great. Publix has wild sockeye salmon on sale this week and I plan to stock up. We love it! I don't know why this recipe is called "Sweet Pepper Salmon" since it doesn't have any sweet peppers, but I've made it and it is delicious. It's a recipe from Publix Apron recipes, which you can get by going to the Publix website and clicking on "Aprons". Tons of recipes there. I didn't serve it over the rice pilaf. SWEET PEPPER SALMON 1/4 cup whole smoked almonds large zip-top bag 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon garlic pepper seasoning 1 1/2 pounds salmon fillets (ask to have skin removed) Cooking spray 2 (8.8-ounce) pouches pre-cooked rice pilaf 1/4 cup maple syrup 1 tablespoon light soy sauce 1.Place almonds in large zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix. Cut salmon into 4 portions, removing any darker sections. Wash hands. 2.Preheat large sauté pan on medium 2Â3 minutes. Coat salmon with cooking spray; use tongs to place in zip-top bag. Seal bag tightly and shake (or press with fingertips) to evenly coat salmon. 3.Coat pan with cooking spray. Add salmon, using tongs; cook 3Â4 minutes on each side or until fish is opaque and separates easily with a fork. Cook time may vary depending on thickness of the salmon. 4.Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2Â3 minutes or until thoroughly heated. 5.Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1Â2 minutes until sauce begins to thicken. Serve sauce over salmon; serve rice on side.