Thanks everyone. I'm still eating it.... I would call this a success, but I did learn some things for next time. At least use onion powder if I don't have an onion, and be a little more generous with the salt. I'm adding both of those each serving now, and it really helps. I'm glad other people wondered what coarse meal looks like, that made me smile :o) Sewhappy, thanks for the suggestion.... Plastic wrap is not my friend, and I think for me at least using it in that manner would be harder than cleaning the worktop surface of the portable dishwasher. I scraped the dough off with a plastic pan scraper, and then just brushed the loose stuff into the trash... so much easier than trying to wash with a sponge and getting a gluey mess everywhere! Duane, I agree. I have made things before (think pumpkin stuffed ravioli) that were not worth the effort to cook them, nor the clean up process. When I make something big, it is because I want to, I never force myself to.... sometimes I am very glad I did, and other times, even halfway through the process, I mutter, "why oh why" or "never again!" I hate finishing a project and thinking "Man, I should have bought that, it would have tasted better and saved me all this work!" Annie, you like every food, don't you? :o)

Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string. Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Here is a link that might be useful: Tuscan Pork

I use matzah meal, I've never made them with flour. I use the food processor these days. I seem to lose too much of my knuckle when I grate them by hand. I make a ton and then freeze them and bake them, but their the best right from the frying pan! Potato Latkes 6 medium Idaho potatoes 2 medium yellow onions 2 large eggs 1/4 cup matzoh meal, or 3 tablespoons all-purpose, unbleached flour 1 teaspoon salt 1/4 teaspoon pepper Chicken fat, or vegetable oil, for frying Applesauce Sour cream Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions into large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. In separate bowl, combine eggs, matzo meal or flour, and salt and pepper, to taste. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat 1/2-inch oil (or chicken fat) over medium-high heat. Drop tablespoon or serving spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.

Great idea for early Christmas tree !! Looks good, Jim. I don't put mine up until the last minute, since my kid likes to jump rope everywhere. Then her friends come over and want to jump rope, so we always have empty space. I gave away a sofa to make room for their exercises. I'm breaking out in rash from using fish oil. It was fine for the first few weeks, then I developed an allergic reaction after repeated using. Sam's club sells Barlean's Omega-Swirl liquid fish oil really cheap .. $4 for a huge bottle, 24 OZ. It tastes like sorbet. Regular price is over $30, but Sam's club sells it for $4 since it's end of season, plus there's the news that fish oil raised the risk of prostrate cancer. Dairy & calcium also raise prostate cancer risk. The late rosarian Karl Bapst had prostate cancer. From WebMD: " The researchers reviewed 12 studies, conducted between 1966 and 2005, which examined dairy and calcium intake and prostate cancer incidence. They report that men who ate the most dairy products had an 11% increase in prostate cancer risk compared with men who ate the fewest. Men with the highest intake of calcium were 39% more likely to develop prostate cancer than men with the lowest. The risk increases reported in the studies were modest. But an author of the latest work tells WebMD that it is potentially significant because prostate cancer is so common. Prostate cancer is the most widely diagnosed cancer among American men. According to the American Cancer Society, one out of six men will develop the disease. One out of 34 men will die from the disease." http://www.webmd.com/prostate-cancer/news/20051206/lots-of-dairy-linked-to-prostate-cancer From Straw: Omega-3 in fish oil raises prostate cancer risk even more. Fish oil capsule is quite stinky once I poke it to sniff. The fish oil liquid I take is stinky compared to eating FRESH fish. Anything stinky & concentrated isn't good for health. The book "The China Study" written by Dr. Campbell tested fish-protein, cow-milk protein and induced cancer in rats with BOTH. But vegetables and plant-protein shrank tumor in rats. " Mercury is not the only toxin found in fish and fish oil. Polychlorinated biphenyls, or PCBs, are commonly found, in high levels, in fish Oil supplements. PCBs are considered carcinogens, or cancer causing, and are also known to cause headaches, cough, fatigue, skin sores and more. There is currently a lawsuit against fish oil companies because they are not disclosing the levels of PCBs and other chemicals present in their products." http://ezinearticles.com/?3-Reasons-Fish-Oil-is-Bad-For-You&id=4371461 "These anti-inflammatory omega-3s were associated with a 43 percent increased risk for prostate cancer overall, and a 71 percent increased risk in aggressive prostate cancer," said study lead author Theodore Brasky, a research assistant professor at Ohio State University Comprehensive Cancer Center in Columbus, who was at Hutchinson at the time of the study." http://www.webmd.com/prostate-cancer/news/20130710/too-much-fish-oil-might-boost-prostate-cancer-risk-study-says?page=2