Here you go, complete with Annie's comments, which I saved: ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 ½ cups chopped onion 1 ½ cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1/3 cup vinegar (white or cider  any 5% vinegar) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. BWB: Increase vinegar to 1 cup; process 15 minutes for pints, 20 minutes for quarts Makes 6 pints AnnieÂs Comments: "You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either). ItÂs fine with or without the tomato sauce/paste; I just like the consistency it gives. I've tried it with red wine vinegar, with white vinegar, with cider vinegar. I like it best with cider vinegar, the white seemed a little "harsh" and the red wine did make a sweeter product. I finally settled on pressure canning because of that vinegar issue, I didn't like the flavor as well if I added a whole cup of whatever kind. If you like the red wine vinegar flavor (and it's 5%), and you think it's too sweet, I'd just leave the sugar out. " This is my family's favorite - they are anxiously awaiting tomato season so I can make a LOT more this year!

Rosewitch, England was definitely one of my favorite places I have ever visited. My folks took me there when I was 14, and I remember bits and pieces the Crown jewels, walking amongst the Stonehenge stones (roped off now, vandalism), Stratford upon Avon. Time for me to take my own 14YO. Im trying to think how I can get over there for a whole summer, LOL. Dlynn, I could have worked so much more. I didnt really look at night time stuff and there was loads to do. Greece: cant help you, but shoot Yasou a line, she went a few years ago. LOL Annie! Teresa, well go together. I wanted to explore more cooking and food shops/stores but didnt get to. Terri, here is more a link to Pictures of England, a website pointed out to me by Denise. I started it on Bourton on the Water, where we stayed for a few days. Thanks Sharon, I was actually thinking how can I even come close to posting her quality of travel guides, I dont do the pictures she does LOL. We might have sat at the same table in the Cheshire Cheeses dining room! Sawdust still there, but we didnt make it to the cellar. I missed a lot of the British Museum. It has changed.check out the new atrium. I couldnt keep up with DH and DS16. Afternoons, when I planned museums, I crashed. Next time! Pam, lots of people did more than we did per day! Theater every night, more attractions, I cant imagine. Gina heh heh yeah I need another vacation like a hole in my head. Speaking of whichDH has another week off in August. Nooooooooo! Kathleen, DH says he took an average of 200 pictures a day. Yup. Me, I just buy the post cards or Google the images, same thing (DARFC from the photo bugs here) Cathy, thanks for giving me the War and Peace moniker heh heh. Next time I go with CF friends! LindaC, I know. Im still exhausted. Speaking of the V&A, did you know there was a Dale Chihuly chandelier in the entrance room?

Well - it is grey rainy and just plain miserable outside so no huge catfish fry for my DH. Instead, I am going to make the following: Breakfast Pizza with bacon Hash Browns Fruit Salad Bloodys or Mimosas or Screwdrivers and for later in the day............... *********************************************************** Fish Cakes with Coleslaw and Horseradish Dill Sauce Bon Appit : January 2009 by The Bon Appétit Test Kitchen Less expensive than crab but just as good. Yield: Makes 4 servings Active Time: 45 minutes Total Time: 45 minutes 2 large lemons 1/2 cup mayonnaise 1/2 cup chopped green onions, divided 2 tablespoons sweet pickle relish 2 tablespoons prepared horseradish 3 tablespoons chopped fresh dill, divided 4 slices white sandwich bread, torn into pieces 8 ounces mahi-mahi, cut into 8 strips 1 large egg, lightly beaten 1 8-ounce bag coleslaw mix 2 tablespoons olive oil Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside. Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish. Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce. ********************************************************** Chocolate Covered Peanut Butter Pie From Emeril Lagasse Ingredients o 2 cups crushed chocolate cookies (Graham crackers, oreos or chocolate wafers) o 1 cup plus 1 tablespoon peanut butter, in all o 1/4 pound cream cheese o 3/4 cup powdered sugar o 2 tablespoons milk o 2 tablespoons chopped peanuts o 2 3/4 cup heavy cream, in all o 6 ounces semi-sweet chocolate, chopped Directions Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1 tablespoon of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8-10 minutes. In an electric mixer with a whip attachment, whip the cream cheee and sugar until smooth. Add the remaining 1 cup peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or unti the chocolate coating is set. Yield: 1 pie

I have a roll of paper towels - should I need t use a hand rail or a door handle. Stored in my car. There's a rapidly dwindling supply of alcohol based sanitary wipes. Stored in my car. The small local grocery is now having people call orders in and they drop them out - this keeps us folk from handling the items IN the store. I was just there today - needed Liquid Plumbr for a stopped up sink, so figured I should order some other stuff at the same time. (Asparagus, chicken, ziplock bags, cheese). I wipe down the touchables in my car after I return to it, and when I get home I quarantine all non-perishables (or wipe the outsides down as in the case of the Liquid Plumr). Until just about a week ago, I could keep perishables in my car for a night or two but we are now getting warmer. The asparagus would be fine even now. Oh, yes, I scrub down upon house re-entry, and hit the house door handle too. For what I'm doing, since I'm raising chickens for egg production, is bringing a dozen eggs (last Friday, two dozen) over to the local community center. Donation basis. (I used to sell them, but even with selling them for the price that is usual up here, I never made a profit anyways...) Donate... I can't eat them all, and others can.