Nick: Harvesting berries from blueberry plants that you just planted this past spring is asking way too much of a plant. You should have removed all the blossoms from the plants this season, and at least half of them next season if you want your plants to grow and become productive. I agree that you may be picking the berries before they are ripe, but you should have removed them long ago and waited for berries until next season, at the earliest. Don't be in such a rush. Don Yellman, Great Falls, VA

The foam/scum on chicken soup is just bits of protein from the chicken that coagulate out. It isn't harmful; it isn't new; it doesn't even detract from the taste, but people skim it off if they want clear broth. My very old Settlement Cookbook describes the need to skim the foam off if you want clear broth and I get some anytime I make chicken soup which I've been doing for more than 30 years. On Food and Cooking: The Science and Lore of the Kitchen says that you can reduce the amount you have to skim by blanching chicken first in cold water because some goes into the water. They also say there will be less if the chicken parts are cooked whole as colleenoz mentions - anything that disrupts the chicken less so that less breaks off during cooking. It also helps to keep the soup from boiling hard - a hard boil breaks off more protein bits than a gentle simmer and it makes it more difficult to skim what does come off to get a clear broth. Usually I just leave it, because I figure some extra protein in the soup isn't a bad thing and I'm often going to put enough stuff in the soup that perfect clarity isn't my goal. And cooking whole chicken pieces with the skin I don't get that much scum - the fat can easily be lifted off the soup if it will be chilled so I don't see a need to use skinless.

I eat leftovers out of laziness mostly. I don't need to cook everyday anymore so I don't. There are some things that don't do well with a reheat, potatoes for one, even in a stew. The rest of the stew may be fine but the spuds suffer. Doesn't mean I won't eat the stew, just means I don't like them as well. As for chicken cacciatore, I might have to make some now. This recipe looks good. I won't use thighs though. Don't like chicken thighs... Chicken Cacciatore Recipe courtesy Giada De Laurentiis Prep Time:15 minInactive Prep Time: -- Cook Time:40 min Level: Easy Serves: 4 servings Ingredients 4 chicken thighs 2 chicken breasts with skin and backbone, halved crosswise 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 cup all purpose flour, for dredging 3 tablespoons olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 ( 28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 3 tablespoons drained capers 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves Directions Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve. Here is a link that might be useful: Recipe link

A duck was standing by the side of the road looking across to the other side. A chicken walked up to him and said, "Don't do it, friend. You'll never hear the last of it."