looking for a miso soup recipe that offered in Sunset magazine at least 10 years ago. Other ingredients include bok choy, shrimp, peas, cherry tomatoes, and orzo

Lindalou, happy to share Georgysmom's recipe. We just love it. I think it's be good with chicken, instead of the shrimp, too. Or without any meat just as a pasta salad. I tell you, this stuff is addicting! I used dried dill, but use fresh parsley if at all possible. Hope you enjoy it, too! Ditalini Shrimp Salad (Georgysmom) 1 c. uncooked pasta (ditalini or tiny shells) 9 oz. cooked shrimp, cut in bite-sized pieces 3 stalks celery, finely diced 2 green onions, finely diced 1/2 tsp. fresh dill, finely chopped (I like a little more) 1 Tbsp. parsley, roughly chopped (I like a little more) 1/4 c. fresh lemon juice 1 c. mayonnaise Salt and pepper to taste 3 eggs Place eggs in a small pot, cover with cold water, bring to a boil, cover and remove from heat for 15 minutes. Drain and cover with cold water. Immediately remove egg shells and set aside. Meanwhile, cook pasta in lightly salted water until al dente (about 8 minutes). Drain, rinse and set aside. Combine mayo and lemon juice. Mix pasta, celery, dill, parsley, celery, shrimp and mayo. Slice eggs. Gently add most of the eggs to mixture, saving a few slices for garnish. Chill several hours.

Floral, are you still there? I would like to ask you about a favourite shrub/tree we had in our garden in Alabama. A smoke tree called Velvet Cloak. It is the most beautiful thing (although a bit unruly). In the springtime when it comes into leaf the leaves form in rosettes in the most beautiful bronze shade, and when the sun gets behind them they just glow, with even more beautiful orange and red shades. But when it does its thing, and "smokes", in the late spring or early summer, the whole tree is covered with pink feathery flowers, giving the impression that the tree is smoking. Would it be possible to grow one here, and if so is it likely to smoke? They are a bit touchy about the right conditions before they will flower profusely.

This salad was originally posted by Deborah_PS. It is terrific. My only comment is be judicious adding the oil. One cup is way too much. Paella Salad YIELD 6-8 hearty portions INGREDIENTS 1 cup good olive oil (actually needs less) 2 cups long grain rice 5 cups chicken stock 2 generous pinches saffron 1 to 1/2 teaspoons salt 1/3 cup red wine vinegar 1 to 1 1/2 pounds medium sized shrimp, cooked, peeled (Costco) 1/2 cup julienne slivers red pepper 1/2 cup julienne slivers green pepper 1 cup green peas (I use uncooked frozen) 1/2 cup halved black olives (a mix of Greek olives is good) 1/4 cup chopped parsley 1/4 cup chopped chives or green onion INSTRUCTIONS In large heavy bottomed pot with lid, heat less than 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes (try not to over cook). When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil (2/3 cup oil is sufficient). Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well. Serve at room temperature or slightly chilled.