lynne...no you have to stop...I am SO not super...if you only knew. I started making all our bread in 1977 or so...saw an article in a BH&G about a little boy that made and sold Challah from his wagon. I thought if this little Jewish boy could do this why not me ??? The first batch turned out so well I have kept it up and expanded to lots of other types. There are 100'a of pics on my photobucket food album. I have "taught" so many folks on GW over the years...it has been so rewarding. There are slideshows on the pb album too. Let me know if you are interested. The Wild Yeast is very different from " straight" doughs...those that use commercial yeast. it is a whole different concept. Would be glad to discuss with you via email off GW if you like...just send me a note. c

You have to forgive my recipe for I'm one that cook without measuring. I just eyeball the quantity. This time, I tried and managed to write it down. For the vegetables: celery, carrots, garlic and onion, you can add or subtract from this recipe to your like. I also use ready made flour tortillas for dumplings. It does come out as dumplings. I put 4 servings as in soup bowl servings. I have no idea how much is considered a serving and it depends if one eats alot or not. This recipe is definetely more than 2 servings though. Here's my recipe for Chicken 'n Dumplings using a crockpot: Natalie's Chicken 'n Dumplings 4 servings Ingredients: 3 boneless chicken breasts (thawed or frozen) 1 can (10 ¾ oz.) condensed Cream of Mushroom + same 1 can of water 1 can (10 ¾ oz.) condensed Campbell's Chicken Noodle Soup + same 1 can of water (May substitute with chicken broth. Using the same empty can cream of mushroom measure 2 full cans of broth) 3-4 cloves of garlic, chopped ½ onion, chopped 1 stalk or 8-10 ribs of celery, sliced 4-6 carrots, sliced or 1 small bag (1 lb.) of baby carrots, halved. 15-20 small size (about 6"-7") ready made flour tortillas, cut up in about 2" squares. Don't need to separate them too much if they stick together. Salt & Pepper to taste Instruction: In a crockpot, add in all the ingredients except for the tortillas. Stir it up a little. Cook on High for 4 hours or on Low for 8 hours. At the last 30 minutes (it doesn't matter whether you've been setting it on high or low), take the chicken breasts out and shred them in small to medium size or desired size. After 10 minutes (from time of taking out the chicken), put back the chicken in the pot and add the tortillas. Stir it up and turn the crockpot on High and cook for the last 20 minutes. Add salt and pepper to taste. Note: The sauce will thicken some more with the tortillas. Enjoy! Natalie

Okay, I made fish tacos tonight and we ate them outside on the patio. Sorry no pics - it was candlelight only - but here is the semi detailed process. Lightly salt half the fish and set aside in fridge. Cube the other half, put in a bowl with lime juice, and refrigerate, stirring occasionally. I used tilapia fillets. Make pico de gallo. Medium dice four largish tomatoes (seeds, skin and all), one largish onion. Fine dice one jalapeño or Serrano pepper (seeds removed), four garlic cloves. Optional: cut the flesh from three peaches and dice. Zest and juice three limes. Chop a handful of cilantro. Combine all in a large bowl. Mix with your hands, squeeze a few handfuls to mush up a bit of the mixture, which gives it a bit of thickness. Set aside for 10-20 minutes, then salt and pepper to taste. De-stem the remaining bunch of cilantro, put in a bowl. Optional: my wife likes sauce, so I had to do this. Mix a half cup of mayo with some jalapeño or habanero chile oil (cut up the de-seeded pepper and crush it, e.g. using a garlic press), and a little lime juice. Add the pepper oil and juice bit by bit, tasting as you go. If it gets too hot, add more mayo. Optional: make some guacamole, just mash up avocados with a fork and add a bit of salt and a bit of lime juice. Again, my wife wanted this, actually she made it. Heat oil in a pan, use high heat, fry corn tortillas, folding them in half after they've softened in the oil, then frying on each side until they start to brown. This isn't necessary, our beachside Baja tacos weren't hard shelled, but I like it anyway. Set tortillas aside on paper towels. Heat more oil, put the fish fillets in the pan, add a dash of lime juice, sprinkle on paprika and fry on high heat, tossing to distribute the paprika and get all sides of the fish fried. The paprika is an optional cheat; it makes the fish look browned, but you don't have to actually brown it which would mean overcooking it. Cooking time is only about 3-4 minutes. Fork the fish into small pieces. Take the lime juice-soaked fish out of the refrigerator, discard the lime juice. This is your ceviche. It needs to have soaked in the lime long enough to be opaque white, no longer translucent like raw fish is - half an hour or more. Assemble tacos. A tortilla, some fish - either the fried fish or the ceviche - plus cilantro, pico de gallo, and optionally the sauce or guacamole. A beer would be good accompaniment. I made some Mexican rice too, but I don't put it in the taco. This post was edited by johnliu on Sun, Aug 17, 14 at 2:10

LOL....Patti, I love fish but fish sauce sounded too yukky to me too. I could't find the plum sauce so I used Hoisin sauce. It's really good, I use it alot in stirfry. I did see fish sauce and passed it up! these were really good though....I think you could use any sauce really, teriyaki, etc.