Well, veggievicki, It sounds to me like you had chili rellenos, made from the infamous New Mexico green chile peppers. Yum. I'm jealous. The Hatch chile harvest is underway this month. There are several varieties, including Big Jim, Rio Grande and others. Here's one website I found. I've never tried growing them here, and the ones I've bought from farmer's market grown here are just not the same as those grown out in NM. Something about the growing conditions. (I lived there for about 10 years, and my son is living there now. I'm hoping to go visit next month.) Here is a link that might be useful: New Mexico green chili

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 this recipe from the Hungry Girl. I love it. Stuffed 'n Squashed Mushroom Foil Pack 2011 Hungry Girl. All Rights Reserved. yield: 2 servings Level: Easy Ingredients 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein Linda