I like the quotes, I know the feeling of waking up in a strange place and how interesting that can be, but in my life, sometimes not so much, still, it always is an adventure. My traveling days are pretty much over, but at least I picked a place to settle that is interesting and offers a variety of adventures. That said, there are times I would not mind being somewhere new, it's the "getting there" that stops me.

I KNOW this doesn't sound terribly good, I was unsure til the first time I made it. Its wonderful!!! I always halve the recipe. VEGETABLE CASSEROLE 2 (10 oz.) pkgs. frozen mixed vegetables Cook vegetables according to package directions. 1/2 c. chopped onions 1 c. chopped celery 1 c. grated cheese (low fat Mozzarella) 1 c. mayonnaise (no cholesterol) 1/2 c. butter (no cholesterol), melted 1 c. crushed wheat (no cholesterol) crackers Mix first 5 ingredients and pour into a Pam-sprayed dish, topped with crushed crackers mixed with butter. Cook at 375 degrees for 25 minutes. Serves 6-8.

Thanks to Glenda for doing this thread on the weekend. I'm so sorry you had such a bad day yesterday. I hope your recovery is as quick and painless as possible. SCHWEINEKOTELETT IN ZWEIBELSOSSE (Pork Chops In Onion Sauce) 4 pork chops 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 tablespoon unbleached flour 1 1/2 tablespoon vegetable oil 4 small onions, thinly sliced 1/2 cup beer 1/2 cup hot beef broth 1 teaspoon cornstarch Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frying pan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork chops to a preheated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serves 4.

I used to make marinated carrots. We called them "copper pennies". I like spaghetti squash. It's hard to cut through the rind on it, though. So I stab it a few times, put it in a microwave safe pan with some water and cook on high for 11-13 minutes. No problem cutting it in half then. We ate a lot of it when Harry was on low carb. Tried to trick him into thinking he was getting pasta, but it didn't work :-) SPAGHETTI SQUASH CASSEROLE 1 Large Spaghetti Squash, baked 1 Cup Ricotta Cheese 1 Pint Cherry Tomatoes 2 Tablespoons Olive Oil 1/4 Cup Fresh Basil, chopped 6 Ounces Thick Bacon, cooked crispy 4 Ounces Gruyere or Swiss Cheese 1 Pinch Salt and Pepper 1 Teaspoon Crushed Red Pepper (opt.) Slice squash in half longwise. Bake squash, skin side up, at 350 degrees for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375. Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it. Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine. Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack. Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper. Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture. Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately