Basic formula for good growing loam: 45% "dirt", 5% organic matter, 25% WATER, 25% AIR. As a beggar rather than a chooser, I've gotten used to taking any green matter I can haul, beg, or bribe (beer works nicely on the county crews) and suspect you're refining too much on that 5%. Please note that air and water constitute a full 50% of good soil. Get a bunch of those into what I know has to be compacted soil, with a little organic matter, and just watch what happens. Happy gardening!

I don't care for waffles, although I've eaten a Belgian waffle once or twice and it was Ok. I don't think that I'd care for it as a sandwich. But it sure sounds different! I've never heard of a waffle (Belgian or otherwise) sandwich! Good for you, Glenda. You try all sorts of things.

I would like gazpacho with curried chicken salad because the salad is creamy (whether sweet or savory) and I wouldn't want a cream based soup with it. Also, it's a nice color contrast; wouldn't want something close in color to the salad. I've had this soup recipe saved on Pinterest and it would be beautiful and delicious with the curry: Roasted Beet Soup with Ginger and Coconut Serves: 4 500g beetroot, scrubbed 2 tbsp olive oil 2 essential Waitrose leeks, finely sliced 2 essential Waitrose celery stalks, finely sliced 30g fresh root ginger, cut into matchsticks 1 litre fresh vegetable stock 1 tbsp lemon juice 4 tbsp coconut milk yogurt (or use coconut cream), plus extra to serve small handful dill leaves 1. Preheat the oven to 200oC, gas mark 6. Top and tail the beetroot and cut into bite-sized chunks (there’s no need to peel them). Toss with 1 tbsp oil, season, and roast for 30 minutes, tossing halfway. 2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the leeks, celery and ginger for 10-15 minutes, until softened and starting to caramelize. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes. 3. Transfer to a blender with the lemon juice, coconut milk yogurt and most of the dill. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill.

Late to this. but I have a baked chicken breast recipe specifically for chicken salad that I use often - from a Martha Stewart cookbook. The meat comes out very moist and tender. I usually bake 2 skin-on, bone-in breasts in a pyrex casserole with a lid. I don't always make chicken salad with it tho, I more often use the meat in chef's salads or for sandwiches. Butter a baking dish and place the chicken in a single layer, then squeeze half a lemon or lime over both sides and salt and pepper generously. Sometimes I add some ground coriander, sometimes I use Old Bay seasoning instead of S&P. Season both sides of the meat, bake covered @ 350F oven for 35-40 minutes. Let cool in pan and use accordingly.