You will notice a variety of fresh garden produce showing up in these quick-to-fix summer favorites. -Grainlady SAUTEED CHICKPEAS WITH BROCCOLI & PARMESAN CHEESE (serves: 4) (adapted from myrecipe.com recipe) 2 T. olive oil [I use about 1-2 t. coconut oil] 1/4 onion, thinly sliced 1 clove of garlic, thinly sliced 2 c. broccoli (including stalks, trimmed and chopped) chickpeas - one 10.5 oz. can - drained and rinsed [I use home-cooked] 1/3 c. chicken or vegetable broth 1/4 t. crushed red pepper flakes salt & pepper 1/3 c. Parmesan shavings In a lidded skillet, warm oil until hot. Add onion, garlic, and salt [if you use chicken or vegetable broth that has been salted, you may want to eliminate the salt]. Saute 4-5 minutes. Toss in broccoli, sauté 3 minutes. Add chickpeas, broth, red pepper flakes. Stir once, cover and cook 3-minutes more. Uncover, serve with pepper and a sprinkle of Parmesan cheese on the top. [Grainlady note: once you've made this recipe once, you can quickly adapt it to other kinds of beans, add some mushrooms or pea pods, add some greens and reduce the amount of broccoli.... I usually make a 1/2 recipe, and often make a single-serving for lunch.] ZUCHINI CAPONATA (Make ahead of time and serve cold with pita bread. I usually make 1/2 a recipe and there is plenty leftover for another day.) 2 T. olive oil (or other oil, and I use much less) 1 c. chopped onions 1/2 c. sliced celery 1/4 c. chopped yellow bell pepper 1/4 c. chopped red bell pepper 3 c. cubed zucchini 2 c. seeded, chopped tomatoes 2 T. chopped fresh basil OR 2 t. dried basil leaves salt and pepper to taste 2 T. lemon juice 1/2 c. small pitted ripe olives 2 T. capers, drained (can omit) Heat oil in heavy 2\-quart saucepan over medium\-high heat. Add onions, celery and peppers. Cook and stir 5\-10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium; cook 15\-20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8\-12 hours or overnight. Serve with pita bread wedges. \[I like to serve cheese and fresh fruit with this meal.\] ~~~~~~~~~~~~~~~~~~~~~~~ PENNE AND HAM PRIMAVERA 2 c. uncooked penne or mostaccoli pasta (7\-oz.) 1 c. sliced zucchini 1 c. sliced yellow summer squash 2 c. cubed fully cooked smoked ham 1/2 c. reduced\-fat Italian dressing 1/4 c. chopped fresh basil leaves 1/3 c. shredded Parmesan cheese Coarsely ground black pepper, if desired Cook penne as directed on package except during last 3\-4 minutes of cooking, add zucchini and squash to pasta; drain. Return pasta mixture to saucepan; add ham, dressing and basil. Cook over medium heat until hot, stirring occasionally. Sprinkle with Parmesan cheese and pepper. (4 generous servings.) DELI BEEF AND VEGGIE SALAD (source: Summer Recipes - Pillsbury July 1994) 12-oz. thinly sliced deli roast beef, cut into 1/2-inch strips [You can also use leftover roast beef or roast pork in this recipe.] 1/3 c. zesty Italian salad dressing or herb and spices vinaigrette dressing [I make my own vinaigrette and use less.] 4 c. water 2 c. thinly sliced carrots 2 c. (6-oz.) pea pods, cut in half diagonally 1 small cucumber, sliced 1 small tomato, cut into wedges, if desired Place roast beef in large serving bowl. Pour dressing over beef; mix well. Let stand 10-minutes. In medium saucepan, bring water to a boil. Add carrots; bring water to a second boil. Boil 2 minutes; add pea pods. Cook an additional 1 minute. Drain; immediately plunge into ice water to chill. Drain thoroughly; place vegetables in bowl with beef mixture. Add cucumber; toss lightly. Garnish with tomato wedges. Makes 6 (1-cup) servings. Option: To serve salad as a sandwich, cut 6 (6-inch) pocket pita breads in half. Line each pocket half with lettuce leaf; fill each with 1/2 c. beef mixture. 12-sandwiches.

I usually only use leftover turkey for hot turkey sandwiches and then only the breast meat. The rest of the carcass goes in the stock pot for soup. I don't like the taste of turkey or chicken recooked. The exception to that is this casserole. Kind of like a tetrazzini. I make it occasionally with or tuna. Home Cookin Chapter: Recipes From Thibeault's Table Tuna Casserole ============== Source: My Own 8 Tablespoons butter 1/4 all purpose flour 2 1/2 cups milk or mixture of milk and cream 2 garlic cloves 2 cans white tuna, well drained (or turkey/chicken) 1 cup mushrooms sliced 1/2 cup chopped green onions 1/2 cup chopped celery 1 tablespoon fresh thyme 8 ounces penne (or use pasta shape of your choice) 1 1/2 to 2 cups fresh breadcrumbs saute in butter 3 Tablespoons parmesan cheese . Put water on to boil and cook pasta. Do not overcook pasta as it will cook again in the oven. Heat milk in microwave with whole garlic cloves. Make a roux with 4 tablespoons butter and 1/4 cup flour. Add milk or cream and season with salt and pepper. Simmer for a few minutes and remove garlic cloves. Saute mushrooms, onions and celery in butter or margarine until tender. Add the thyme. Stir this mixture into the cream sauce. Add well drained pasta to sauce and stir in tuna. Leave tuna in fair size pieces. Place in buttered casserole dish and sprinkle with breadcrumbs to which you have added the parmesan cheese. Bake for 30 to 40 minutes or until crumbs are golden in a 350°F oven.

Wiz... I'm expoloring other wood species. My very first, and extremely long-running choice was maple. But that was when I thought I wanted just natural with a clear-coat. Now that I want a light gray stain, I'm visiting the thought of a different species. I only showed white oak as it was the only picture example out there that gave me a starting reference point as to stain color. I prefer a tighter, less intrusive grain pattern...which unless I get a really high-grade oak, I will have the potential of knots, etc. I woke up this morning to the brilliant thought (about your cabinets and wood grain pattern) that some of the extremely high-end 'Italian' kitchens being touted right now show a horizontal grain design. As we all know that the Italians are masters of design, you are keeping good company. : ) ~ Merillat shows a kitchen where some of the grain goes horizontal...which now looking at the pic from a slightly different perspective, I think it would have looked fab with the door grain running the same. ~ Sochi used horizontal grain on her cabinets with superb results. A link is below. And in closing....my granite has a distinct horizontal (to the slab dimensions) pattern that I think would be fabulous being reinforced with a horizontal wood grain. Now see what you've done to me!!!!! : D Pepper ~ Now having another new set of thinky thoughts. ps. Is the addition of blue in your stain formula a distinct color element or was it added to offset the yellow tones of the wood? Here is a link that might be useful: Sochi's Kitchen pics

I also had a day which I am sure I won't forget. My family was together for the first time in quite a while and I was feeling so content. Almost finished with dinner when oldest daughter took offense at something my middle daughter said in jest and certainly not maliciously. Oldest daughter said very loudly that we all come and eat her food that she has prepared and then criticize her and the way she lives. She said if we don't like the way she is we can just stay home. We all sat in shock including her husband. He kept saying that we were just having fun and honestly and truly there was nothing mean or disrespectful said. She ended up leaving the table and when I tried to approach her she told me to leave her alone. We have had so much sadness and difficult times in the last few years and this seemed to be a special holiday. I just don't even know what to say to her and we are supposed to be going out of town tomorrow (me and her family). I am really heartbroken and I think this may cause a permanent split in the family. I never in a million years would have expected this from her and Im very sad. Caroline, I am so sorry-didn't mean to hijack your post. I do want to let you know I understand the pain and empty feeling you must have. Satine