Sorry I didn't get back sooner. Thanks for all the suggestions. I was telling my husband that I had no ideas, and he said why don't you cook some of the halibut and salmon I just brought home? (he was on a fishing trip in Alaska last week) So I think that I'll cook in on the grill wrapped in foil with some olive oil and seasoning, then make a sauce with fresh tomatoes, marinated mushrooms and artichoke hearts, capers and lemon juice with angel hair pasta - this is something that I've been making for my husband and myself the past few months with salmon. I'm not sure how long I'll need to cook the fish though. I really hate overcooked fish!

I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

Oh yum, does that bread look good! It will be great toasted, I'm sure. We put off going grocery shopping as long as we could, so we had to do it this afternoon. What a mistake. It was a three-ring circus in there with every wacko under the sun (you know, those people who leave their cart in the middle of the aisle and take off for who-knows-where). One woman even had her cart in the aisle sideways. Just standing there looking at her list not noticing people in both directions were waiting to get past. GRRRR! We barely got all the groceries out of the car before the rain started so we're having BLT's for dinner tonight. The tomatoes at the farmer's market are so darned good this year.

Patrina, I really do live a pretty Spartan existence...don't think I could afford a dehydrator and severe doubts as to whether my solar power could drive one anyway... My dehydrator consists of 2 framed flyscreens, sandwiching the preferred produce, left atop an old 44 gallon drum outside in a Mudgee Summer...successful last year with about 5 kilos of tomatoes and 3 shoe-boxes full of dried chillies! Like you, I have one litre bottles of olive oil, one each with chillies, toms, rosemary, garlic...another with garlic and fetta cheese (yum!). The sqash are outside sunning themselves as we speak...and wouldn't you know it, thunderstorms predicted for next 4 days! Still, rather have the rain than the dehydration (cough, cough...). Regards, Shax