My caprese was a huge success! But tops were my marinated ripe olives! Did slice the tomatoes right before I left my place, and added the EVOO and balsamic vinegar, when I arrived. Thanks everyone for you advice!

We are making fewer trips out in the car and try to do several errands in one trip to save gas. Haven't done much camping this year but are trying to stay closer to home when we do camp. We talked about joining a gym toward the end of last year but DH hurt his knee and we needed to wait. By the time his knee was well I fell and hurt mine so we had to wait again. By then the gas had started going up so we didn't join, knowing we wouldn't make the trip. Yesterday we bought a Bowflex machine. In the long run it will be cheaper, more convenient and more likely used. We got a great deal. Academy Sports had them advertised in the paper for $599 - regularly $1299 (I check the Bowflex website and the price was accurate). Sale was limited to the ones in-stock and we got the last one in a box. Someone called while we were there and was coming to get the one on the floor. Glad we went when we did. Now just got to learn to do those 65 exercises. I've also given DH instructions that we are eating the meats we have in the freezer before we buy any more. He does most of the grocery shopping and tends forget what we already have. He has been baking the 5 Minute Artisan Bread instead of buying the Publix Sourdough he is so fond of. I like his better and Publix used to sell theirs for about $1.98 and now it is over $3!!! We are buying most of our fruits veggies from the local produce stands. I don't really have a garden space but managed to plant some patio tomatoes and a couple of cucumber plants. I have fresh herbs growing as well. Linda

Yes, that recipe for German apple pancakes is very similar to what I use. Here the one from Röckenwagner (now called Four Square) restaurant in Venice, CA: Pancake Batter 7 large eggs 1 tbsp pure vanilla extract 1/4 cup granulated sugar 1/2 cup all-purpose flour 1-1/2 tsp baking powder Apples 2 tbsp unsalted butter 3 Golden Delicious apples, peeled if desired, cored and cut into 1/2” wedges 1-1/2 tsp ground cinnamon 1-1/2 tbsp granulated sugar 1 tbsp confectioners’ sugar 1/4 cup crème fraîche 1 cup strawberries, for garnish Batter In a blender or food processor, combine the eggs, vanilla, and sugar and blend for about 15 seconds, or until combined. Add the flour and baking powder and mix for 60 seconds more, or until very smooth. Apples Preheat the broiler to medium-high heat. Heat a 12” nonstick skillet over medium heat and add the butter. Add the apples and sauté for 4 to 5 minutes, or until softened. Add the cinnamon and sugar, sprinkling them evenly over the apples, and stir for 2 minutes, or until the apples are glazed and slightly translucent at the edges. Assembly Distribute the apples evenly in the skillet and pour the batter over them. (You may also make four individual pancakes, using a smaller pan. Just use one-fourth of the apples and one-fourth of the batter for each.) Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, while watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them, apple side up, to serving plates. Sprinkle with confectioners’ sugar, place a dollop of the crème fraîche on top, and garnish with the strawberries. Yield: 4 servings Author’s note: We’ve had these apple pancakes at Röckenwagner since we opened, and I think they are fantastic, especially for lunch. One of the things my mom cooked well was apple pancakes. She used to slice the apples into discs so that they had a little hole in the center where the core was. Then she just dipped them in the batter and pan fried them. That’s a little different than the way I like to do it now (mine is more like an upside-down apple pancake), but I have wonderful memories of her apple pancakes.

But this Monday, following further investigation, the CDC downgraded its warning. Romaine lettuce should be safe to sell and eat, unless it originally came from central or northern California. Unfortunately, most romaine lettuce is not clearly labeled with its source—so unless you can confirm where it was grown, you should still avoid it.