Among Italian fryers I would recommend Giant Marconi. It has large fruit and is quick to mature. Because the fruit are so large they may not be really prolific though. It grows a lot better for me than Marconi Rosso, probably because it is a hybrid while M. Rosso is open-pollinated. In our mild climate the hybrid vigor makes a difference. Some other bull-horn types I'm growing are Carmen, Atris and Palladio. I got them from Totally Tomatoes. This is my first year with these three hybrids. They appear to be larger-fruited and earlier than the open-pollinated Corno Di Toro, which I am growing for the second time. Some other sweet peppers that come to mind are Gypsy, which I think may be a cubanelle type and various Italian sweet frying types. If you're not burnt-out on Cubanelles try Key West. It has done fantastic for me this year. Large, prolific and early fruit. Since you are looking for "sweet" peppers I guess you're not too interested in Poblanos? The ones I grow really have little to no heat if I pick them full-size, but still "immature", which is fine with me. Good luck!

I think the leftover salmon is going to be good, and Kevin has promised to eat it even though he often will not eat leftovers - especially the next day. So last night I made Crab Louis with one of the King Crab legs (they were huge), and I froze the meat from the other two. To do that, I put the meat in a ziplock bag, wrapped that in a paper tower, and then put that into a Foodsaver bag. I plan to use it when my sister is here for Labor Day. Yesterday I did a search for Salmon Croquettes because Kevin requested them, and I found a recipe from Ina Garten that I plan to adapt. I've been watching her at lunch (now that Time Warner no longer shows People's Court on Channel 9 because of the war with CBS), and while I do not learn much from her, I have noticed that she cooks very similarly to me - which is why I do not learn much - I already make everything that she makes. She adds minced, sauteed yellow and red bell pepper to her salmon cakes, and so I thought I would try that. If you do a search for Salmon Croquettes on YouTube, you will find some entertaining videos - one from a woman whose show is called "Ghetto Cooking". I did not realize that Salmon Croquettes was Soul Food, but maybe it is just Southern. Another woman (who is in Southern Colorado) calls herself Grandma CheapCheap and sometimes calls the dish "Simon Croquet", pronounced like the mallet game. I put away more of the salmon stock in the freezer, but I saved enough to make a dill sauce for the croquettes that I plan to make this evening. I also bought some spinach so that I can make a spinach sauce for another dish. I might freeze some salmon to make salmon dip for later. I don't think cooked salmon freezes that well, but I think it would be okay for a dip. I bought bagels to have with it and cut my thumb when I was removing a bagel slice that had gotten stuck in my electric meat slicer. I always use that for slicing bagels, and I can get four slices from each bagel that way - I prefer the thinner slices, and my doctor told me to cut back on carbs. Lars

I've already posted the coral fabric a couple of days ago; see above. It won't look any different with the fringe applied. I cannot believe no one has commented on my white (but not antique white) windows (or mantel). I have to paint those still. I've been waiting to paint them until I removed the old drapery rod. Now I can do it. Good news today: Calico Corners extended its 25% off fabric sale through 1/26, so I have time to wait for my samples to arrive before committing to the RL Foxberry plaid. I would get it somewhere else and feel less pressured, but CC's price is more than $20 less than even places in fabric row here in the city because I've been told that CC has special RL pricing (on top of which I can get the 25% off). I ordered a bunch of memos of the discontinued fabric from Robert Allen today. They have to be sent from SC, so it'll probably take a few business days.

I use the words Stuffing and Dressing interchangeably whether stuffed into the bird or baked separately. I very seldom stuff a turkey or chicken anymore. I prefer the stuffing cooked separately. Here is another stuffing recipe that I make occasionally. Usually when I am boning out a whole turkey or chicken. This is one of Moe's favourites. I think I might make this for Thanksgiving dinner this year. Home Cookin Chapter: Recipes From Thibeault's Table Chicken - Deboned Stuffed Chicken ================================== Source: Pat Davis Cooking School, Grand Rapids, Michigan 1979 Note: A Boned out Three pound chicken will feed 6 nicely. 1 Three pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375�. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve, Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce. Pictorial - Boning a Whole chicken