Bulldinkie, did the soup only have flour in it? No meat or veggies? Yuck! I guess sometimes you just come up with a concoction based on what's available. When I went to overnight camp we would be starving before dinner. When we sat down at the table waiting for the food to arrive (we took turns being "biddie") there would be salt, pepper, bread, butter and sugar on the table. We always had an appetizer of bread spread with butter and sugar. Makes my teeth ache to think of it, although I still like toast with cinnamon sugar, which isn't much different. I also associate the phrase "going to university" with Canadians or British. I never hear it here. I suppose it's not different from saying "going to college". On the other hand, every university has colleges but not all colleges are universities. My pet peeve is "went missing" but I think I have lost that battle as I see and hear it everywhere now, including the local news which is about as low brow as you can get. I used to have a cookbook that was put together by the people in the little town in upstate PA where my mother grew up. It seemed like every recipe called for two cans of mushroom soup and a container of Cool Whip. It was from the 1970's. I just tried to find that cookbook as well as some other really old ones and realize I tossed them on one of my occasional cleaning tears. Too bad.

So far PepperPlate is a winner. I like the simple format...easy to read and navigate. With the 'add to Pepperplate' on my bookmark bar, when i search for an ingredient recipe and see something worth saving i just hit that on my 'bar' and it automatically adds it without copy/paste. No longer have the adds popping up. customizing a grocery list seems to be handy for us. If i stumble across a wadded list in my dresser from a year ago, it is about the same list. Plugging in all our standard things we purchase and have them organized by isle/type, might save us from missing something. (just realized i was out of corn tortillas for tonights tacos)....I'll just make an arugula salad and croutons for the warm smoked pork...rather than run out and waste the shopping time. Once it is set up and DH has it on his phone, he can scan the list when he stops on his way home.

I like simple, free and private... I have XP Pro and just Copy & Paste to Notepad... ( I have a Shortcut on my Task Bar for it )... I Save the recipes ( and the pics too ) to a Folder called Recipes... If I want to find something I Right Click on the Folder and go up to Search, Right Click on that then type a word into the box that says Containing text:... It can be anything thing you're looking for: beef, pork, cream cheese, AnnT; anything that's in your recipes... Once you hit Enter a list of everything with that word in it pops up... If you happen to remember the full recipe name, as it was typed, ( such as Cream Cheese Danish Coffee Cake ) type in the whole thing and just that recipe will come up... ( I haven't found a way to type in two words that aren't together like AnnT and Rolls or ground beef + tomatoes... Not yet anyway... lol ) I use Notepad out of habit... On my first computer I didn't have a lot of memory and I was on dial-up so if I used a bigger program, while I was online, the computer would get really slow or lock up... Besides that the Notepad files are a lot smaller than any other word processor files... My 250 recipes and pics only come to 3.5 megs and more than 1/2 of that is for the pics... I also make a back up of them every few months... Although, that Recipe Circus does sound like a good way to keep a back up... But then I'd have to edit out a lot of stuff first, like the replies and links to the other CF Members.... Another reason I like Notepad is that it's really simple to make the font larger before I Print them out... Just like Westelle.... LOL Rita

I do agree about salmon. I make it all the time. A whole salmon whenever i can but more for a family gathering of 10-15 or close friends, 10-20. Special occasion when i get my hands on a wild caught fresh. But then again, if i did this for DH, i would do a seafood theme like a big lobster, king crab bake/boil. Lots of oyster shucking, some on the grill. All outside, newspaper covered table, Salmon and charcuterie inside with fresh veg chips and more snack things....end of June b-day appropriate. Pretty, That is in Ontario. Citarella in NYC does similar for catered parties. Love when i see it. Had it a couple times this past year. Back to veggies... Fresh veg is nice as 'chips'. Us veggie lovers love veg instead of tortilla chips. On a mandolin it is a just a few minutes to zip through a dozen veggies. Best if your market sells singles so you can just but one or two of each and select the big ones. On the left is a quick pickle. Then some i made earlier for dinner....a bed of thin veg under a cod fillet. Same idea that i serve with my hummus. (not the steamed, the fresh) But, you need mandolin skills. It is a super tool and so quick. Should be in every kitchen. It also makes very thin veggie sticks for spring rolls. The new model Benriner is my favorite. A glove is a must. The older Paderno is the best spiralizer i think. I like that it folds up but you cannot make chips on it. I can do so much more on the mandolin. Spiralizer is fun for some noodle meals.