I don't usually write out formal recipes, so please let me know if anything is unclear. ******************************************************************************************** My egg roll filling differs every time, but I did pay attention to how much of what I used when I made the ones above. I usually add left over shredded pork or chicken and omit the mushrooms. Here goes: BAKED EGG ROLLS Pre-made (store bought) egg roll wrappers 2/3 of a large head of cabbage - shredded 2 carrots - shredded 2 large cans of sliced mushrooms, chopped 2 cloves garlic, minced 1 one inch piece of fresh ginger, minced (it could have used more) 1 teaspoon cooking oil 1/2 tablespoon soy sauce 1/4 teaspoon toasted sesame oil Hot pepper flakes to taste Shred cabbage and carrots in food processor. Saute ginger and garlic in cooking oil. Add cabbage, carrots, hot pepper flakes and mushrooms and cook until tender. Add soy and sesame oil. Set aside to cool with pan tilted, or cool in a colander so that any liquid can drain off. Brush one side of egg roll wrapper with oil of choice (peanut, corn, canola, light olive). Flip wrapper over with the un-oiled side up. Fill and roll. Place seem side down on cookie sheet. Bake in a 450 degree oven until golden and crispy. Turn them a few times so that all sides touch the pan at some point. This made 17 egg rolls. They do come out crispy but the wrapper is flaky, kind of like philo but not so fragile. ********************************************************* The recipe for the ribs was from Saveur, but I changed it a bit. I didn't like the sound of their cooking method and I don't think it would have worked right. I didn't change the marinade ingredients (except for omitting scallions) and we really enjoyed the flavor. I'll put the link for the original below. CANTONESE SPARERIBS These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork. The Chinese use a sand pot to slow-cook ribs; look for one in your local Asian specialty store. 3 lbs. baby back pork ribs 2 tbsp. corn oil 1 1⁄2 tbsp. ginger, peeled and mashed into a paste 2 cloves garlic, mashed into a paste 3 tbsp. Chinese rice wine 2 tbsp. apple cider vinegar 1 tsp. five-spice powder 3 tbsp. honey 4 tbsp. dark soy sauce 1 tsp. cornstarch Saute ginger and garlic in oil until fragrant. Combine the rest of the ingredients - excluding the corn starch - and add the garlic and ginger to this as well. Marinate ribs in this mixture for 2 hours, turning ribs after one hour. Preheat oven to 350. Remove ribs from marinade and place in a baking dish with sides. Bake uncovered until fork tender, turning a few times. The ribs will exude a lot of liquid. While ribs are cooking, boil the marinade vigorously for 20 minutes and reduce a little. Add cornstarch and cook down to a thick syrup consistency. Taste at this point. If it is too sweet add a little more cider vinegar (I did). When ribs are done, move them to a different pan or pour off any liquid that is in the baking dish. Spoon sauce over the ribs and pop back into the oven for about 10 minutes or until the sauce is sticky and shiny.

I have to go to work...will try to work on this from there...or when I get home. Nancy

I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8

Cloud Swift, I don't have much new to add either. A nice mint tea can soothe an upset stomach and crystallized ginger is nice to munch on if you can take the "heat", it's a bit strong but great for nausea and motion type sickness. The only time I was truly very nauseous was when I was pregnant with Amanda and for some reason lemonade and potato chips worked better than anything. The doc said it was the combination of sweet/sour/salty but I think it was just because I liked potato chips and lemonade. I just wanted you to know that I've been thinking of you and you're in my prayers, hoping for a quick and total cure for you. Be sure to drink enough too, it can be difficult when your stomach is cranky, but you need to stay hydrated. Annie