I loved Ratatouille, and then I tried Caponata, which I guess is the Italian version. I never went back. Here's my favorite version. And I don't mean to hijack your thread! Those cubes should say one half. CAPONATA 1 Medium Eggplant, cut into �" cubes 1 � Tablespoons Pickling Salt 2 Large Tomatoes, peeled and chopped 1 Medium Sweet Red Pepper, diced 1 Cup diced Zucchini � Cup Chopped Onion, more to taste 3 large Garlic Cloves, Minced � Cup chopped stuffed Green Olives 1 Tablespoon Capers 1 Bay Leaf 1 Teaspoon Fresh Thyme Salt and freshly ground Pepper 1/3 Cup Red Wine Vinegar 2 Teaspoons Granulated Sugar 2 Teaspoons Olive Oil 2 Tablespoons Tomato Paste Place Eggplant in a nonreactive bowl and sprinkle with the Pickling Salt and stir well. Let stand for 2 hours. Drain in a sieve and rinse well. Drain thoroughly and press out excess moisture. Place Eggplant, Tomatoes, Red Pepper, Zucchini, Onion, Garlic, Olives, Capers Bay leaf, Thyme Salt and Pepper in a large roasting pan. Heat Vinegar, Sugar and Oil in microwave until hot stir into Vegetables. Bake in a 350 degree F oven for about 1 � hours until Vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove from the oven discard Bay Leaf and stir in Tomato Paste. This is excellent as a topping for Bruscetta, or with the addition of a bit more Tomato, as a topping for Pasta. A squeeze of Lemon Juice and some of the Zest really helps to brighten up the flavors. Steve

Here's the recipe I use for Minestrone soup, which does call for a small amount of pasta, but the amount is so small that I do not notice it getting mushy: Minestrone Soup 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used � dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh or frozen baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saut� a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. ------------- This soup freezes extremely well, but I have found that most bean based soups are best for freezing. If I am making an Indian style garbanzo soup that I want to freeze, I will use rice instead of potato. Lars

Three feet of the pipe is exposed in the crawl space. I agree with the other comments that the buried line outside the cabin doesn't appear to be six feet down. The cabin was originally built to be a three season home, two years ago we remodeled and added a furnace. Do you think having a heated pipe on the inside would help with the buried pipe on the outside of the cabin? Not sure how far the well is from the crawl space. To answer the last question: I am confident that the line is freezing as the pump is working and tries to draw water. Did not notice a lower water flow in the late fall.

Bumblebeez, mine is more just a method. I bow to the Frittata Queens on this thread for the particulars -- and you know who they are:) Annie, I'm still in awe. I love mini muffins (cause, you know, muffins become kind of like popcorn, small, poppable:) but that's a lotta frittata:) But can you even begin to imagine 600 little pastry circles?????? Gah! Gold Stars! Sleevendog, that is one scrumptious looking frittata! And look how nicely that baby popped out of the pan. That would be inhaled here. I'm not kidding. I'd be first in line. And the 'anytime' sandwiches are good in another way, Sleevendog. Cutlery has become difficult with the Parkinsons, but these are so compact/the cheese melts that my Dad can manage to hold and eat with one hand. I think it also engenders a feeling of independence that he can make his meal without asking for help. It's the simple things, isn't it? Cathy in SWPA