It's not media hype, although this is red meat to the media's 24/7 news cycle. The WHO on Wednesday raised its alert level to Phase 5, the second-highest, indicating a pandemic may be imminent, and was talking about moving to Phase 6. The Phase 5 alert -- the first ever -- activates added efforts to produce a vaccine. "It really is all of humanity that is under threat during a pandemic," WHO Director General Margaret Chan said in Geneva. "We do not have all the answers right now, but we will get them." We have it in our county and we now have cases in the two towns next to mine. In New YOrk, ground zero seems to be St. Francis Prep in Queens and the cases in my area are adults who worked there. I don't scare easily but I am also worried, especially for the young and old. I had Grace at the DR. Monday for a re-check of something else and there were 5 teenagers sitting int he waiting room (unusual) and I found out from the nurse after they all thought they had swine flu. I would have never brought Grace in... We are taking common sense precautions with hand washing, etc. My son is on sports that has kids from different districts and I am debating about going tonight. I am not an alarmist, but I would rather be safe than sorry. It is spreading fast.

I like to put basil in chicken soup. If I don't have noodles I scramble eggs and add a little salt and mix in flour until thick but still pourable. Pour into the boiling chicken broth while stirring. Make it as thick as you want it and it does get thicker as it boils or sets. We have always added cinnamon to our chicken soup after we dish it up. My friends family always added nutmeg but I don't like nutmeg.

i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat: Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company. i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though! Braised Greek Chicken and Artichokes 1 tablespoon olive oil 4 chicken breast halves with skin and bones 2 6-ounce jars marinated artichoke hearts, drained 2 tablespoons marinade reserved 3/4 cup canned low-salt chicken broth 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings. Bon Appétit December 2001 and we both liked this one really well: ORANGE HONEY-BAKED CHICKEN -- Daisy 1 cup orange juice 1 tablespoon lemon juice 3 tablespoons honey 1/2 teaspoon finely grated orange rind 1/2 teaspoon ginger 4 boned chicken breast fillets (about 500g) 2 tablespoons orange marmalade (1/8 tsp red pepper flakes) (2 T peanut butter added into the sauce to be reduced) Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.

Hi Kids, Well, I made the soup and it smells great! I used about 1/2 Pioneer Woman and 1/2 my own knowledge and history of chicken soups in my past. The one thing I did that seemed really bazarr to me was from Pioneer Women. She made a roux using butter and flour and added it to the broth. Man oh man, that woman looooooves her butter! I have never tried that but since I was living on the wild side, using chicken broth in a can and all, I tried it. I must say that it gives the broth a fuller, rounder and richer flavor. We will be eating it in about 20 minutes and I will let you all know how it is. But from what I have tasted of it, it's great! I have a nice, crusty loaf of bread ready to pot into the oven and I am getting hungry. Thanks again for all your help. sooey