Tabbouleh has always intrigued me, yet I've never made it. This looks like a quick and easy recipe using quinoa, which we love. (I don't like barley at all, which is used often in tabbouleh). I'm going to look at more recipes and see what other veggies can be added. Quinoa Tabbouleh 1 cup quinoa, rinsed well 1/2 teaspoon kosher salt plus more 4 tablespoon fresh lemon juice 1 garlic clove, minced 1/4 cup extra-virgin olive oil or canola oil Freshly ground black pepper 1 large English hothouse cucumber cut into 1/4" pieces 1 pint cherry tomatoes, halved 2/3 cup chopped flat-leaf parsley 1/2 cup chopped fresh mint 2 scallions, thinly sliced Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Pumpkin Bread Pudding Allrecipes.com "Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream." Original Recipe Yield 6 servings Ingredients 1 egg 3 egg yolks 1 1/2 cups whole milk 2/3 cup sugar 3/4 cup canned pumpkin puree 1 teaspoon vanilla extract 1/8 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 1/2 cups white bread cubes 3/8 cup miniature chocolate chips 2 tablespoons brown sugar Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Mom is doing okay. She's 87 now, and pretty much needs a wheelchair for when she leaves the apartment. She was having her toes operated on for ingrown toenails. She came through it really well and after 2 days says there really isn't any discomfort. She's a trooper. I got a lot done while there, changed sheets, laundry, cleaned and organized both bathrooms, cleaned and organized the fridge, stocked her cupboards, rearranged the furniture for wheelchair access, doctor's appointments.....the list goes on, but it felt good to get all these things done. I came up with an idea for her fridge. She can't reach the lower shelves or the backs of the middle and lower shelves. So I went to the Dollar Store, bought some shallow plastic baskets, and put all the jars in them, jams in one, pickles and condiments in another, etc. This way she can just pull a basket out, choose what she wants, slide it back in. I liked the idea so much, I bought some baskets for me too.

I've never seen scalloped potatoes with bacon either - though I guess that could be a riff on the basic recipe. There's no need for flour in a recipe. The potato starch together with the heated butter and cream will thicken it up just fine. If you have Trader Joes in your area, it's a great source for real Gruyere cheese. The TJs in my area sell a couple of kinds from Switzerland and they're both excellent and very modestly priced.