David - have a great time with your group! Sorry about the Sooners and sorry about Sam Bradford. Hope the shoulder heals quickly. Claire, happy gardening! I have daylilies and hostas to move too, but I am waiting until it cools off here a little first. We are finally getting warm summery weather this weekend LOL! Sharon, I am so jealous of your being able to spend the fall at the cottage after the summer people are gonw. That was always my favorite time of year in Ogunquit - saying goodbye to the tourists! Enjoy your time and Clive bcskye, sounds like a blast! What sort of horse show is it? I used to ride hunters (and a few jumpers) back in the day, but I love all sorts of equestrian competitions. Have a great time with the family too. Linda, OGM! 1200?!?!?!? There are going to be some happy pooches and you are a dear for the labor of love. Katie - sounds like a wonderful way to spend the weekend. As David says - dance like no one is watching! Annie, glad to hear those beanies are going to good use. And happy canning! I can't wait to start my next project, I just have to find a little time. Dedtired - enjoy the Cape - as I mentioned before, fall is the BEST time to go anyplace touristy - the crowds have thinned. Lyra - Good luck with the projuect. I know how that goes, seems I can always find something else to do rather than what really needs to be done. Somehow it all does get dome though - an enjoy your time off, you deserve it! I had my second jewelry class on Friday - I just love it. Working on a multi metal (copper and brass) pendant to learn my skills. I will post photos as I complete projects. Fri night was out with friends for Happy Hour, yesterday was relaxing at home and getting totally caught up on Mad Men. I am TOTALLY addicted to that show now! Today we are having another couple over for a BBQ - sometimes it is nice not to have a gang and just sit and enjoy a quiet evening with grown up conversation. Tomorrow we are thinking about going to the NJ shore (I am cringing at the thought, I don't care for the shore) so we'll see. Maybe I will send the men folk off and have a canning day to myself. Stay happy and safe everyone! Alexa

Do you have a t&t trick for tender squid? I've tried soaking in milk. A lemony marinade... tender but overpowering citrus. Wanted to make an insalada misto (sp) a few weeks ago. It was good since the other seafood was not soaked in the lemon dressing, just tossed at the end before serving. Then i read this... "...as a general rule, cook squid for less than a minute or more than 20 minutes." Maybe searing or grilling. No more squid this year but would love a better way for next summer. (no sous viddy here, just the wood fired cookstove : ) Used for bait here so would like to share a great non-fried seafood salad. One minute in boiling water first? Here is a link that might be useful: tender squid

We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter. This we don't make often, but it is a show stopper and goes well with pork loin. Barbecued Cabbage (whole) ========================= 4 tablespoons (1/2 stick) butter 4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers 1 small onion, finely chopped 1 medium-size green cabbage (about 2 pounds) 1/4 cup of your favorite Barbecue Sauce Coarse salt and black pepper 1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this). 2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper. 3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium. 4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat. 5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve. This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped. Rosemary-Grilled Scallops ========================= 1 2/3 pounds sea scallops 28 to 32 rosemary sprigs (each 3 to 4 inches long) 3 ounces prosciutto, sliced paper-thin 3 tablespoons extra-virgin olive oil or basil oil 1 lemon, cut in wedges Caorse salt and black pepper 1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches). 2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill. 3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm. This we make often: Ginger-Soy London Broil ======================= 1 piece (2 inches) fresh ginger, peeled and thinly sliced 1/2 red onion, cut into 1-inch chunks 4 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro or parsley 1/4 cup dry red wine 1/4 cup soy sauce 1/4 cup vegetable oil 1/2 teaspoon black pepper 1 flank steak (1/2 to 2 pounds) 1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine. 2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times. 3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat. I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken.

So glad to see you, JC, Barbara, Chargreen, and Tinmantu. Barbara, how did the conference go? The new dress and the party? JC, as always, I love your perspective. Yes, I see a difference between newly single and those that are "confirmed" single. I hope we help all to be comfortable with both. Chargreen, I am waiting for some vacation days to get out and play in the dirt. Right now, I only have time to pull weeds and mow. I want to dig and plant. I may come home from my mother's with a dog. My sister is going thru a divorce. She has a five month old german sheperd, which she cannot keep. Sigh. I did want a dog since the break=in. But conceeded I dont have a secure enough fence. Two sides are only four foot picket. Deteriotaring, falling down, and propped up. I have a screened in back porch. It wont keep in a dog determined to get something on the outside. I told my sister, I would be last resort. If she could not find anyone, I would take her till she could find a suitable home. Why do I feel so bad? I grew up around German Shepherds. My family breed and showed them. I was a handler. The one dog we had and I handled was Best of Show in Dallas, Tx. Since leaving home, I had two minature Schnauzers. Wonderful dogs. I have two cats, indoor only. The screened in porch is their taste of outside. I don't know how to incorporate the dog and the cats. Maybe since the dog is young. I have posted this question before on the Pet's forum. So, it is my release. I dont know what to do. I sooo want to help and I feel sooooooo guilty.