LindaC -- awesome, would a good sweet breakfast (or dessert!) RachelEllen -- Nice idea, I'm not a big fan of tuna, egg or chicken salad, but the curry would be a great addition to the pot pie! Chase, AnnT, Jimster -- thanks for the kind words! Arabella -- here is the recipe Easy Cheddar Popovers (makes 6 popovers, original recipe by Alton Brown) - 2 eggs - 1 cup milk - 1 tablespoon melted butter - 4.75 ounces of flour - 2 tsp kosher salt - a handful of shredded cheddar Directions: - Preheat oven to 400 degrees - Whizz everything except the cheese in a blender for 30 seconds - Evenly pour into a nonstick and sprayed popover pan/tray/rack. You can probably use a muffin pan too. - Sprinkle each with a small bit of the cheese - Bang into the oven for 40 minutes - Remove from oven, and turn that puppy off - Pop a small hole in the top of the popovers to release excess steam - Put the popovers on a rack in the still hot oven to keep warm Filling: - 2 or 3 chicken breasts, diced up - 3 carrots, peeled and sliced into disks - 3 celery ribs, sliced into�whatever you call what you slice celery into - 1 pound of button mushrooms, diced - some broccoli, chopped - 1/2 cup of frozen peas - 1 quart chicken broth - Salt and pepper to taste - some potato flakes - 2-3 white potatoes, peeled and diced - 1 tsp fresh thyme Directions: - Fill small saucepan with water, potatoes and carrots and simmer until tender - In a large skillet over medium to high heat, carmelize mushrooms. - Remove mushrooms, and cook celery and broccoli until tender - Remove and saute chicken - When the chicken is nice and crusty and brown add the broth and bring to a boil - While boiling, stir in the potato flakes a little at a time until it starts to thicken up to a consistency you like. Be careful not to put in too much, it will stiffen up more as it cools and you don�t want mashed potatoes here. - Drain the potatoes and carrots, and add all the ingredients back to the "gravy" - Cut the popovers in half and pour the filling over. Don't be stingy on the gravy like I was in the photo. I'm include my blog link below, but the key info is above... Here is a link that might be useful: You can get the recipe and a few more pics on my blog

I made fish and chips on Sunday, and I used a recipe similar to Ann's, except that it has egg in it, and I dredged the fish in seasoned flour before dipping it into the batter. It probably came out too thick for Ann's taste, but Kevin and I liked it. When making the chips, I cut the potatoes into 1/2" (or slightly smaller) strips and stored them in ice water for a couple of hours. Then I deep fried them at 350 degrees for 3-4 minutes, drained them on paper towels, and left them to cool while I prepared the fish. After I was finished cooking the fish, I refried the potatoes at 375 degrees for about 7 minutes, and they came out better than any other fried potatoes I had ever made before. I had been aware of the twice cooked method for years but had never gotten around to frying any myself because I feel like I get enough fried potatoes when I go out. However, these were so much better than what I get in restaurants that I will make them again fairly soon. Also, I was suprised at how much cheaper russet potatoes were than the potatoes I usually buy. I ate the potatoes with a fork, as I did the fish, which was some kind of "rock" fish from Canada. I also made tartar sauce and a soy/mirin dipping sauce for tempura turnips that I did not get around to cooking. I plan to cook the turnips tonight and also make some crab hush puppies, which will be a new experiment for me. Lars

Right now it is the little cans of Ham Salad that you find on the canned food shelves they come with crackers and a little spoon They also have Chicken Salad and Tuna. 99¢ I must have at least 8 of the Ham Salad on the shelf I just open the can and spread it on bread and it is so good especially for a midnight snack. My other favorite is Bread and Butter pickle juice on bread or dipping the bread into the juice. I can't really chew like I used too so this is good for me.

Mmmm...potato pizza. Must try that one Spatz, though I'm lazy and just by Lebanese flat bread to use as a pizza base when I make them. Tried lentils in red wine? 250g Puy or brown lentils, soaked overnight 2 medium carrots finely diced 1 onion finely chopped 1 tbs tomato paste 2 tbs good olive oil 1L good stock 750mL red wine 1 stick cinnamon salt and pepper to taste In a saucepan, reduce red wine and cinnamon over a low heat to about 150mL, around 20 mins. Heat olive oil in heavy frypan and cook onions and carrots for 10 mins, stirring occasionally. Add lentils, tomato paste, wine reduction, stock, salt and pepper then simmer, covered, for 30 to 40 mins until thick and lentils are soft. Add water if necessary. This makes a fantastic pie filling, or as a bed under pan seared salmon, or as an accompaniment to whatever takes your fancy.