We do this regularly. Not sure how much fertilizer value there is in it, but it has to be some and we live in a dry area. So yes, pasta water and water from steaming veggies gets used to water the plants near the kitchen. Why not? Just make sure there is not too much salt in it though.

Karen, do you want to keep with an Italian theme? This Pear with Tiramisu is delicous. I also have a wonderful cassata cake recipe. Home Cookin Chapter: Recipes From Thibeault's Table Carmelized Pears with Tiramisu Cream ==================================== This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive. Http://www.canada.com/vancouver/features/tasteofbc/r ecipes/carmel_pears.html Ingredients: 4 medium pears, firm but ripe (preferably bartlett or bosc) 2/3 cup (150 mL) granulated sugar 2 tablespoons (30 mL) chopped candied ginger 1 lemon, sliced very thin Filling 1/2 cup (125 mL) part skim ricotta cheese, drained (see note) 2 tablespoons (30 mL) granulated sugar 1/2 teaspoon (2 mL) vanilla extract 2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee 2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate 1 tablespoon (15 mL) icing sugar, sifted . Preparation: Cut pears in half lengthwise. Scoop out cores (a melon baller works well). Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy frypan that will hold all the pears in one layer. Cook, uncovered, on medium-high heat for 2 minutes or until sugar begins to brown and melt, stirring occasionally (be careful not to let burn). Remove frypan from heat. Add pears cut side down. Sprinkle with ginger and arrange lemon slices over top. Place over low heat and cook for about 10 minutes. Cover and remove from heat; let rest for 30 minutes. Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2 tablespoons (30 mL) granulated sugar, vanilla and rum. Place chopped chocolate in strainer to remove any chocolate "dust" (this prevents the ricotta from discolouring). Stir chocolate pieces into filling. To serve, place a pear half, cut side up, on each plate. Spoon about 1 tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and plate with any syrup remaining in frypan. Arrange a cool lemon slice on each and dust with icing sugar. Makes 8 servings. Note: Put ricotta cheese in sieve set over bowl and let drain for 1 hour before using.

I was cooking pasta with a friend this summer on holiday, and we were discussing all this stuff. He is of Italian heritage so considers cooking his birthright, LOL. He strongly disapproved of putting oil in the water or on the pasta after draining it. He said the sauce wouldn't "stick" as well with the oil. I believe in oil. I put a little oil and mix it into the drained pasta to prevent sticking. It helps to put it in the pasta water also. (I don't care what Alton Brown says about THAT!) My sauces have no problem adhering to the pasta afterwards. Viva La Pasta! (Lou, I have about 10 folded up post-it notes in my purse as we speak!)

Funny that as a kid, I hated sweet potato anything, but I love them now. My favorite I call "Sweet Fries".....a happy "accident": I was baking sweet potato fries as usual one time and got busy outside and forgot about them. They cooked for over an hour longer than I normally would have. Thank goodness they were on air-bake cookie sheets. They were great. Made them again a month later and they were back to "meh" when I remembered that the difference between then and the previous time was the extra hour in the oven. So, I got to experimenting....... I now cut them to about 3/4-1" thick "fries" (unpeeled). I toss with a sprinkle of Tony Chachere's creole seasoning and cinnamon then drizzle with olive oil. Place in single layer on well-oiled AIRBAKE pan. Bake at 350 degrees for 40 minutes then I take out of the oven and turn over each fry (they're "done" at this point but they're nothing special). Back into the oven for about 45 minutes longer. Then I turn on the broiler and broil until they start "burning" (turning dark). At this point, they should be gooey on the inside and a bit crunchy around the edges. Tastes like candy. In my electric oven, I crack open the door, and they broil on high for about 15-20 minutes. We have these as a "treat"--like popcorn. For the 2 of us, I use 4 large sweet potatoes (there's usually leftovers because it's SO filling) on 2 airbake pans. Hubby is always asking for Sweet Fries, but I only do it when I don't mind the oven being on for so long. It's not something we have in the summer! Also, he has to request these long before we actually want to eat them because of the time involved. And, they're great leftover. One of my favorite things to eat! Good thing they're chock full of nutrients, so it's a sweet treat I don't have to feel guilty about. Tracey