Regarding Wed. - no idea. Regarding Thurs. - no idea. Prob. a bowl of soup, prob. with cheese on toast, then microwaved to melt. Maybe applesauce or piece of pie, coffee, milk. ole joyful ... whom some claim may be losing a little weight

Yummm! All the recipes sound good this week! For what it's worth..my vote for another course would be for the breadstuffs. Seeing as how this menu is leaning towards the cooler climate, I will post one of our favorite salads. Fall Salad with Peppered Pears and Goat Cheese with a Spring Vanilla Vinaigrette - serves 4 4 pears, halved lengthwise, cored and sliced (ripe but firm) 2 tbsp unsalted butter 2 tbsp brown sugar 1 tsp cracked black pepper 6-8 oz mixed salad greens 4 oz peppered chevre sea salt Spring Vanilla Vinaigrette (also good on strawberry, spinach salad) 1/3 cup extra virgin olive oil 2-3 tbsp white balsamic vinegar (start with two, add extra if needed to taste). 1 tsp pure vanilla extract 1 tsp dried tarragon leaves 1/4 tsp fresh ground black pepper 1/2 tsp sugar 1/2 tsp salt Note: I also added 2 tsp dijon tarragon seadoning mix, but if you don't have it, omit or try 1 tsp dijon mustard. Mix well and chill before serving over salad. Salad: Melt butter in a skillet large enough to hold the pears in a single layer. Add the pears and brown sugar. Allow the brown sugar to melt, cover each side of the pear. When pears are tender and a deep caramel colour: add the pepper,stir to coat, season with sea salt. Lift pears and caramel from skillet and keep warm.(I have made this ahead of time and just reheated til warmed through in the microwave. If mixture gets to thick reheat with a bit of water ). Put greens on individual plates, garnish with the pears. Drizzle the dressing over the top and top with pieces of the crumbled peppered goat cheese. Serve immediately. Shelley

I am out of town visiting our littlest (7 months old) granddaughter and I brought a favorite recipe along with me since I knew I'd have the soup course this week. Not knowing what the rest of the menu would bring, I just took a chance and brought this nice summertime cold soup recipe (which I plan to make tomorrow night when we're having crab cakes for dinner). I'm honestly not positive that I would have chosen this to go along with a spaghetti dinner, but its really tasty and as a soup course, pretty far removed from the pasta and bolognese part of the dinner! GL I think it could be a good idea to give the progressive dinners a rest. Traditionally the cooking and recipe forums slow down in the summer and pick up again when the weather turns colder with thoughts of fall and winter foods. TYLER FLORENCE'S WATERMELON GAZPACHO Prep time 20 minutes Serves 6 6 large tomatoes, chopped 8 ounces fresh watermelon, seeded and cubed 1 serrano chili 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 2 tablespoons red onion, minced 1 cucumber, seeded and minced 2 tablespoons fresh dill, minced, plus more for garnish salt and freshly ground black pepper 1/4 cup crumbled feta cheese Puree tomatoes, watermelon, and chili in a blender Add vinegar and olive oil, pulse Fold in onion, cucumber and dill Sprinkle on salt and pepper to taste Pour into shot glasses (or small bowls) and garnish with extra dill and feta Serve at room temperature

Suthin Fried Chicken, Mashed potato's...canned green beans from the garden and Kings Hawaiian sweet rolls...so much for our diet around here...but it sure was nice and we'll have leftovers for tomorrow!! It's hard to have two oldies on a diet and a 19 year old skinny as a rail who can eat anything and has been begging for some suthin fried chicken...so I gave in to his begging tonight!