I love this custard recipe from Cooks Illustrated. My favorite version is the Orange Custard and more than half the time, instead of making the pie, I just bake the filling in individual ramekins. I've also included the original recipe if this might be too much orange with GL's salad. Orange Custard Pie Source: Cooks Illustrated 5/1999 Cindy's note - sometimes I just make the filling and bake in 2 cups whole milk 1 cup heavy cream 3 large eggs 2/3 cup sugar 3 tablespoons cornstarch 1 teaspoon vanilla extract 1 1/2 tablespoons grated orange zest 1 1/2 tablespoons orange juice 1/8 teaspoon table salt 1 prebaked 9-inch pie shell 1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, orange zest, orange juice, and salt in medium bowl. 2. Heat prebaked pie shell in oven until hot, about 5 minutes. Meanwhile, whisk steaming milk and cream into egg and cornstarch mixture in slow, steady stream. Return egg and milk mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, scraping bottom of pan, until custard begins to thicken and forms a ridge on tip of spoon when bottom of pan is scraped and spoon is lifted, 6 to 8 minutes. (If using thermometer, stir occasionally until custard reaches 160, then constantly.) Leaving pie plate on oven rack, pour custard into hot pie shell. Bake until custard has set around edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool to room temperature, 2 hours. cut into wedges and serve. Serves 8 Rich, Silky Custard Pie Source: Cooks Illustrated 5/1999 2 cups whole milk 1 cup heavy cream 3 large eggs 2/3 cup sugar 3 tablespoons cornstarch 2 teaspoons vanilla extract 1/4 teaspoon fresh grated nutmeg 1/8 teaspoon table salt 1 prebaked 9-inch pie shell 1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, nutmeg, and salt in medium bowl. 2. Heat prebaked pie shell in oven until hot, about 5 minutes. Meanwhile, whisk steaming milk and cream into egg and cornstarch mixture in slow, steady stream. Return egg and milk mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, scraping bottom of pan, until custard begins to thicken and forms a ridge on tip of spoon when bottom of pan is scraped and spoon is lifted, 6 to 8 minutes. (If using thermometer, stir occasionally until custard reaches 160, then constantly.) Leaving pie plate on oven rack, pour custard into hot pie shell. Bake until custard has set around edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool to room temperature, 2 hours. cut into wedges and serve. Serves 8

Liz, you must have a few days off. Chicken salad's on my list for this week, too. Almost too hot to eat so salads are nice. Wish we had a Trader Joe's, georgysmom. I don't think they there are any in Florida. What's Bourbon Street chicken? Sure sounds good. Jas, I almost bought rhubarb at the store today. I was thinking of a strawberry-rhubarb pie. Just thinkin's all I did, though. Well, shoot TTT. I thought tomorrow was pizza night. Looks like the rest of us missed out on your famous (?) pizza. The pork roast was just this side of icky. It was falling apart, but dry, dry, dry! I wish I was at Quilly's house. I love all those veggies, especially rutabaga. I like it roasted. Glenda, I want to hear what you're eating a week from now. Woohoo!

DH made porkchops on the grill, but he put a lot of spicy bbq sauce on it. They were okay, but packed a punch! Had egg noodles and mixed veggies on the side. I want to try a new recipe, but not quite sure how it will turn out. DH is picky, so he probably won't want it. Guess I'll make him eat the leftover porkchops and i'll eat my new creation? (Or some soup if it doens't turn out!) I have been very good and had a spinach salad each night for the past week or two.

Cheryl made lasagna and Alfredo pasta, I made sandwich rolls and we had the left over veggies, and left over desserts. There were not many leftovers and I also baked a cherry pie and added to the supper. Six of us again to eat. Sue