Betty, I'm happy to. Here is the Tomato Marmalade recipe from Farm Journal, it's one of Elery's favorites. I'm saving some of Beachlily's Meyer lemons she gifted me with, they're sliced and frozen, waiting for ripe tomatoes to make this marmalade. Tomato Marmalade Recipe Makes about 9 half-pint jars 3 qt. ripe tomatoes (about 5 1/2 pounds) 3 oranges 2 lemons 4 sticks cinnamon 6 whole allspice 1 tbsp. whole cloves 6 c. sugar 1 tsp. salt Peel tomatoes and cut in small pieces. Drain. Slice oranges and lemons very thin, then quarter slices. Tie cinnamon, allspice, and cloves in a cheesecloth bag. Place tomatoes in large kettle. Add sugar and salt; stir until dissolved. Add oranges, lemons, and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes). Remove from heat; skim off foam. Fill hot marmalade into hot, sterilized half-pint jars, leaving . inch of head space. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process 10 minutes in a boiling water bath. This recipe I just found on a blog called "Once Upon A Chef", the author says she adapted it from a King Arthur Flour recipe. Chocolate Zucchini Bread Servings: One 8-1/2 x 4-1/2-inch loaf Ingredients 1 stick (1/2 cup) unsalted butter 3/4 cup plus 2 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder) 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon espresso powder or instant coffee (optional) 2 cups shredded zucchini (from 1-2 zucchini), gently packed 1 cup semi-sweet chocolate chips Instructions Preheat the oven to 350 degrees and grease an 8-1/2" x 4-1/2" loaf pan with nonstick cooking spray. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.) Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.) Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely. This was good and I'd definitely make it again, maybe in mini-muffin form next time, it's rich and sweet and just a couple of bites might be enough. If not, well then, people would just have to eat a couple of the mini muffins! Annie

Mulligatawny is one of those dishes that everyone has their own idea of. I've seen recipes ranging from a thin, but spicy lentil soup to a thick, creamy soup with chunks of chicken and vegetables. My Williams Sonoma Savoring India cookbook has a version that is quite tasty. I've made it with the garam masala and the curry powder (a choice in the recipe) and the flavor is necessarily quite different. If you use the curry powder, make sure to follow the curry powder recipe they suggest rather than a store-bought version to avoid that flavor we Americans think of as "curry" but which is really just one in a million different spice mixes. I found the recipe on line, and will include it as a link (saves me typing out a long recipe) but I will type out their recipe for curry powder as it appears in my cookbook. Curry Powder Curry powder is used mainly in the dishes of the South. Contrary to popular belief, it is not a single spice, but a mixture of spices. The Western-style curry powder that is stocked on supermarket shelves bears little similarity to the carefully blended, personalized mixtures that Indian cooks favor. The ingredients and their proportions vary between dishes, regions and individual cooks, but the following is a typical blend. 3 T coriander seeds 2 t brown mustard seeds 2 t fenugreek seeds 2 t cumin seeds 1 t black peppercorns 6 whole cloves 8-12 dried red chiles, broken into pieces and seeds discarded 2 T roasted chickepeas (garbanzo beans) 2 T turmeric In a dry frying pan over meduim-high heat, combine the coriander, mustard, fenugreek, cumin, peppercorns, cloves and chiles. Dry-fry the spices, shaking the pan constantly to prevent them from burning, until they are fragrant, about 5 minutes. Transfer to a small bowl, add the chickpeas and turmeric and allow to cool. When completely cool, transfer to a mortar, blender or coffee grinder reserved solely for spices and pound or process (in batches if necessary) until finely powdered. Use immediately, or store in a tightly sealed glass jar in a cool, dry place for up to 3 months. Makes 1/2 cup (3 1/2 oz/105 g) You can find chickpeas already roasted as a snack at Indian grocery stores, or roast your own...there are plenty of recipes to do so on the net. Here is a link that might be useful: Mulligatawny-Williams Sonoma

Oh my, really soup weather here in Portland. Rained really hard yesterday and more forecast today after this drizzly morning. I went out and unclogged a downspout, put a tarp over some outdoor furniture, swept the branches and leaves from the bike lane in the street in front of my house. When the kids come downstairs I'll set them to building a fire. The next job is to make another big pot of soup. I'm thinking albondigas soup with lots of garlic and mint today. This is one of those soups that can be made with stuff that is usually hanging around the house. You need a little of this and a little of that, and the list is a bit flexible. (Base of the soup starts with stock, white wine, and water; a couple pounds of beef soup bones with the meat trimmed off and chopped up. That will cook for a couple hours, then all those solids will be strained out. Next will be aromatics - onions, garlic, carrots, celery - with some tomatoes and mint. The meatballs are a miss-mash of freezer finds - italian sausage, plain pork sausage, minced beef liver, uncooked rice, with garlic, onions, red pepper, and lots of mint. It will smell nice as it simmers. Add some uncooked rice 20 minute before serving. I wanted a redder color so I also added some beet juice.) What is everyone making, if it is a soup day for you? This post was edited by johnliu on Sun, Sep 29, 13 at 16:29

It's similar but not quite. Mulligatawny Soup 1/2 stick of butter 1 medium onion, sliced 1 carrot, diced 2 stalks of celery, diced 1 green pepper, diced 1 granny Smith apple, peeled, cored and sliced 2 C. cooked chicken, shredded 2 whole cloves 1 tsp. curry pinch of nutmeg (I use freshly grated) 2 sprigs parsley, finely chopped 21 oz. chicken broth 1 28 oz. can crushed tomatoes salt and pepper to taste Melt butter of medium heat. Saute sliced onion until soft. Add carrots, pepper, celery, apple and chicken. Saute for 10 minutes Until veggies are soft. Add broth, tomatoes, parsley and seasonings. Bring to boil, reduce to simmer, cover and cook 30 minutes. Remove cloves before serving. I double the recipe because I like to freeze soups for future use. When I double the recipe, I use one can of crushed tomatoes and one can of whole tomatoes, sieved or put through the food mill. It gives me the consistency I like. I suppose you could leave out the celery, I know you don't like celery but celery, carrots and onions are the base of most soups. I don't think there's a strong celery flavor with all these seasonings because the flavors all marry together. Try it, I think you will like it. It's not DH's fav but he doesn't like the apples. I think when I serve it to him, I will pick out the apples. They've already done their job and he'll never know.