alexa--the summer did NOT fly by--at least not in our neck of the woods. it didn't arrive until mid august! the water temp was 76 a couple weeks ago and i don't even want to know what it is now. i'm sure it's already past time to wash suits and towels and pack them away until next season... i'm glad to see there are happy and/or fun things going on with folks here. i came to check on the people living in ike's path and of course, stopped to read what everyone else is doing--i'm happy for all of you! except poor diane, of course. i hope you'll be feeling better soon and will be able to make that relish--i'm sure you have a ton of family and friends who will be terribly disappointed if you can't! but as jessica said, a big and very special clink to annie and elery and another one to linda and her wonderful new job! and one more of course, to all still suffering from 9-11 and those in harm's way from hurricane ike. best wishes to all!

Chicken with Creamy Mushrooms Start to Finish: 30 minutes Ingredients  1 pound sliced fresh mushrooms, such as button or shiitake  3 tablespoons butter  6 Italian-marinated skinless, boneless chicken breast halves  3 tablespoons rice vinegar or white wine vinegar  1-1/2 cups whipping cream  3 tablespoons capers, drained  1/4 teaspoon freshly ground black pepper Directions 1. In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet. 2. Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet and keep warm. 3. Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Top chicken with mushroom sauce. Makes 6 servings

Blueberry Dumplings Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Simple Desserts 1 cup all-purpose flour 1 tablespoon sugar, plus 1 1/2 cups 1 teaspoon baking powder Pinch salt 1/2 cup (1 stick) butter, softened 1/4 cup milk 1 quart fresh or frozen blueberries 2 cups water Vanilla ice cream or fresh cream, for serving Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Now, THAT sounds yummy!!!