imcookin, Here is a recipe from California PIzza Kitchen although it doesn't call for pears or candied walnuts. Ann. Field Greens Salad Airdate: 7/6/1999 Ingredients Dijon Balsamic Vinaigrette 1/2 cup balsamic vinegar 2 tbsp. Dijon mustard 1 tbsp. Minced garlic 1/2 tsp. Freshly groundblack pepper 1/4 tsp. Salt 1 1/4 cups plus 2 tbsp. Olive oil Salad 1 1/2 lbs. Clean crisp mixed baby salad greens 12 cherry tomatoes, stemmedand cut in half -------------------------------------------------------------------------------- Preparation: 1. In a mixing bowl, use a whisk to stir together the vinegar, mustard, garlic, pepper, and salt. Whisking continously, slowly pour in the olive oil. Cover and refrigerate until ready to use. 2. Put the salad greens in a large mixing bowl. Add the dressing, using salad servers, toss well to coat the greens. Transfer the dressed to chilled salad plates and place the cherry tomato halves alongside. Servings: 8 -------------------------------------------------------------------------------- Source: California Pizza Kitchen

Gorgeous bagels Shaun! I'll take a poppy please. We like the no-knead dough for pizza, the Cook's Illustrated recipe 3 Cups AP flour 1 2/3 cups water, room temp 1 1/4 tsp salt 1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine) 1 1/4 tsp sugar (I used agave nectar) 5 Tbs EVOO Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min. Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides. Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way. Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot. Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes. Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes. Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week. That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way. AM

Oh, no! Bad sentence on my part. Southern California. We had a wonderful Syrian bakery that made brilliant pita. I still miss them. My heart breaks for what has happened there, but I've never been to Syria. You haven't said why you're eschewing "enriched flour" and don't need to, but white flour products are required by law to use vitamin enriched flour, and even most home baking white flour (bleached or unbleached) is enriched and has a little malted barley flour in it as well, which has a lot of an enzyme that's needed for rising. Unless you have a specific problem with one or more of the vitamins or the barley, the enrichment shouldn't be a problem. Maybe you're just concerned that there's white flour in there. White flour is often added to whole wheat flour to make the rise spongier. Sometimes vital wheat gluten is added to strengthen the gluten (the bran in the whole wheat can weaken or cut it). Wheat gluten can be isolated by hand by washing the wheat and kneading out the starch, and has been done for centuries, so it's not a weird industrial product. Anything that's made with white flour in the U.S. uses enriched flour. There may be some places that mill and sift their own flours that do not, but that's an extremely rare exception. Therefore, I would guarantee that the Lebanese pita are made with enriched flour. The thinner thing is probably a lack of leavening. Even in the Middle East, nowadays, the pita have leavening and are a bit spongy. That's not traditional. :) I haven't seen Kontos, and I'd guess it's an East Coast brand. I don't doubt that it's good! Whole Foods might be a better place to get 100% whole wheat, however, unless you can find a Middle Eastern or halal store where people are into the "new" kind of dietary laws (no white flour, pasture raise livestock, etc.). Maybe try stores near the colleges? College kids tend to be into better eating. Turlock is from California. I know they freeze to ship it to avoid preservatives, so you might find it there, but more likely the Whole Foods have something local. Good luck on your quest.

I am just outside the Anglia region, and since my neighbours fence blew down my pond is in full sunlight for the whole day, (British weather prevailing of course!) Anyhoo, I found that the Barley straw pouches worked really well for me to keep the blanket weed away, but as someone has already said it won't affect greenwater. Following my pond pump packing up I recently went out and bought a Maximum Pump 4000, and a Green Genie 12000, (which icorporates UV lamp, mechanical filtration and bio medium). My pond is only 2000 litres, (440 Gal.), but I decided to oversize as much as I could realisticly afford in case I get the chance to increase my pond size soon :) For the first week, (when you have to run without the UV lamp on to let the benficitial bacteria grow in the filter), I was impressed by the mechanical filtering of the water, but it stayed SO green. I didn't have much faith in the UV you see, just thought it was another 'gimick' to try. Well the day finally came that I could switch on the UV... After two days I could see a definate clearing of the water. After 1 week I could see at least 4-5" into the water.... now nearly 2 weeks later I can see the bottom of my pond, (and all my messy in-pond piping!), but most importantly I can see all my fish. I am now SO PLEASED with it :) I got a pretty good price on both items, so if you are interested let me know and I'll e-mail you a link to where I got them from. Phil V - Happy happy happy :)