I agree that one needs to be very careful about what one brings to a potluck or contributes to the church supper but I've found that even the non-adventurous will accept certain new recipes. They might not ask you for the recipe but you will get a few honest compliments. My husband would be willing to eat the same thing every day but I just seem to crave new tastes. Here are some examples that people have liked: - parsnip cookies - garlic scape hummus - zucchini and raisin pancakes (almost like carrot bread) There's always the chance that a new flavor will hit the big time. First the recipe gets shared and then some regional manufacturer will put it into production. I'm thinking something like red pepper jelly. I think I first tasted it in the 80s but now it's in every "country" shop. For years, I've been buying corn rather than growing it (the racoons won) at a local dairy farm. One of the young relatives grows it to earn money but the relatives have changed over the years. At first, there was a variety of corn, usually 2 different varieties each week, sometimes a third as a new one was ready for picking. Signs would be posted so you knew what kind. I loved that although I didn't always love all the varieties. About two years ago, they switched to a supersweet variety probably succession planted. At the beginning of the season, the corn is a little on the too young side and by the end of the season, well, it's almost not worth buying except it's going to be the last corn until next year. I'm going to start trying other farmstands. I don't think I've had any silver queen corn in two years and I miss it. The price of berries is a good example. I've been making blueberry muffins from berries we picked last summer and next year we better pick more. I used the last ones last weekend and it's only February. I don't buy fresh blueberries at the supermarket. The berries are available but the price is too high for my pocketbook.

I gave the less-than-one portion to one of our guests who is just 21. He lives on his own, and could use a quick meal. I didn't eat any of it...I don't care for chowder (the potatoes you know...) very much. I thought the potatoes would get softer also but hey, it was a chowder! That's not knife and fork food. Thanks for the confirmation my friends.

Here is the recipe...this is not an authentic Asian style peanut sauce...definitely the white chick version - but it's delicious. Also good on the leftover rice noodles with the extra veggies you've chopped stirred in. Sherrie's Peanut Sauce 1/2 c natural peanut butter, crunchy or smooth is fine. I use unsalted. The amount of broth you'll need to use will depend on how moist/runny your peanut butter is. Mine is fresh ground at the co-op, so is really, really thick. 3 tbl tamari or soy sauce 1 tbl honey 1 tbl grated fresh ginger 2 or 3 cloves garlic 1/2 c fresh cilantro leaves, packed. 3 green onions, whites and greens Hot sauce to taste. I use the Asian red chile sauce, maybe a tablespoon, or you can use red pepper flakes or a little Tabasco, or hot chile oil. 1 c vegetable broth or enough to make a good dipping sauce (sometimes I use some coconut milk in addition or to replace some of the broth. You can use chicken broth, too, but I usually make vegetarian rolls). I chop the cilantro and onion in the Cuisinart, then set it aside. Process the rest of ingredients until smooth. then stir in cilantro and onion without further chopping. Taste and adjust; all these are approximate measurements, so make it how you like it to taste.

I peel them, cut them into eighths and simmer them in a little water, some butter, about a teaspoon of sugar and some black pepper until tender. By then the liquids should have boiled down into a slightly syrupy coating. Yum!