Tricia, I asked a friend and college faculty member for suggestions, and here is what she said: Here is a list from University of Maryland that would be a good start for her: http://anmp.umd.edu/files/Soil_Lab_Comparison_4-13-12.pdf The list is useful primarily for contacts--the descriptions were developed for the consultants working with UMD nutrient management plans. A+L http://www.al-labs-eastern.com/Default.aspx can analyze samples for at least some environmental contaminants--it may depend on what she's looking for. I don't know if UDel can do so in a speedy manner. Does she already have a list of contaminants she wants to check for? If so, she can check A+L's price sheet, or I can contact one of my colleagues in CT to see what they're recommending for post-Sandy analysis. I couldn't find any of that info easily online. Broad spectrum contaminant testing would be very expensive. Maine's state lab can also do that testing: http://www.maine.gov/dhhs/mecdc/public-health-systems/health-and-environmental-testing/inorganic.htm#organics Again, the key is to know what she's looking for. Without so many words, for nutrients my suggestion is A+L, being sure to choose the S1 test for nutrients. Let me know if I need to get more input on contaminant analysis, or if she only needed the lab. Hope this helps, and that your friend is able to a have good garden this year!

Great meals while I’ve been away : ) Ann_t, amazing you made gravy from a rotisserie chicken (bones) and I’m noting that! Thanks for explaining how you accomplished it! Standouts for me: Ann_T’s grilled pork chops – I’ve yet to grill chops, but that’s on my grill list next, chops in freezer await! Hope they taste half as good as yours look! Neely, everything on your lamb plate looks delicious to me. Annie, your Salisbury steak (I know what it tastes like!) makes my mouth water, and again with the cauliflower rice – I need to make some as I love it (clearly, more so than you!). Sleevendog, wish you’d posted your London broils, but the I’m thinking baked cod over white beans is a perfect flavor match – again something I’ve never tried. I’m incredibly envious of your outdoor oven! How wonderful that must be to use! Relying on the grill quite a bit now when I have time to cook: Thursday night was Ann_t’s Greek ribs again… so tender and we love the flavor. Friday night’s meal: I’ve never grilled salmon, and though I left it on a bit too long (DH’s was perfect but larger) this was the best-tasting salmon we’ve both had. Marinated for a couple hours in sesame oil, fresh grated ginger, soy, minced garlic, and a smidge of dark brown sugar, seasoned with lemon pepper before grilling. Could eat this every night I think. DH requested grilled corn again, and the potatoes were also grilled in a grilling basket. Easy meal. Enjoyed a sunset margarita before dinner just because it was Friday : ) Yep, resorting still to plastic cups. Made myself another half drink as it was so refreshing and the weather lovely. Saturday was awful to-go pizza… long week, hard day. Sunday finally tried the pellet tube as a smoker substitute, and other than initially not grilling the chicken long enough due to poor temp probe placement, it was wonderfully smoky! ETA: The not-clear juices running from the chicken should have been my first clue it wasn't to 165 F! Needed to cut back my mint as it was crowding the rosemary, so made glazed carrots with mint. Potatoes in the electric skillet this time, and more time consuming than on the grill, not nearly as good.

Our next port of call is Lahaina on the island of Maui. Arrival was at 8:00 and we were due to sail away at 6:00. Lahaina does not have a pier for cruise ships, the ships tenders are used to shuttle passengers back and forth. There were many people on our ship who used walkers and those folks managed to get ashore without too much of a problem. However, those in battery operated scooters just would not be able to make it. Rather than just turn loose all those who want to go ashore, there are tickets given out shortly after dropping anchor. The numbers on those tickets will determine when you go ashore. They also are working with passengers who have paid the ship for an official excursion (tour) and those get priority. Once again we rented a car. I headed for the small town of Makawao using as many side roads as possible. We went to Maui Hands, where we, once again, spent money. We ventured into a couple of other stores that offered art from local folks. Then, again, using side roads, we headed to the famed Hana Highway. We did not go to Hana, but aimed back toward the small town of Paia, where we went to the Maui Crafts Guild store. More local art. Lunch was at Thai Spice there in town. However, if you ever get to Paia, you must consider the Paia Fish Market restaurant! Communal dining with fresh, fresh fish! We took our time driving back to Lahaina to return the car. Free shuttle back to the ship was convenient. If you are ever on Maui, consider going to their aquarium, the Maui Ocean Center. A great place with two restaurants. Also on Maui is the shield volcano, Haleakala, a long drive away, but wonderful views and some good hiking to the top. That is a US National Park and some folks like to get there for sunrise (reservations recommended for that). There are some great stores in Lahaina, so if shopping is your thing, spend your money there. Back on the ship, Adagio performed in the Explorers Lounge (always called Adagio with different violist/pianist). The Ocean Quarter had the evening off, but Johnny held forth in the piano bar. The Lion King was shown a couple of times in the theater. In the Mainstage, Hyperion Knight (billed as a virtuoso pianist) had shows at 7:30 and 9:30. Since there was no live music in the Ocean Bar, at 8:30 and fun time was with Majority Rules Game, what a blast that one is. There were promotions throughout the ship for Rudi’s Sel de Mer dinner. Very French, with a menu of mostly fresh fish, inspired by Master Chef Rudi Sodamin. This is in the Pinnacle Grill and there is a $49 charge for this special event. Reservations required.

Here's how I make Pad Thai, but it takes more than 15 minutes: Chicken Pad Thai Fried Noodles This recipe is a combination of several recipes that I found, and the flavor seems to be authentic, mainly because of the sauce. Ingredients: 8 oz. dried rice noodles 12 oz. chicken meat (or shrimp) 3 tbsp corn starch (or flour) 1/8 tsp cayenne (optional) 3 tbsp grape seed oil or peanut oil, approx. 4 cloves garlic, thinly sliced or chopped 1 small bunch bok choy, leaves reserved separately (or one cup bean sprouts) 1/3 cup Thai preserved cabbage, rinsed and drained – press out all excess moisture 2-3 Serrano peppers, thinly sliced, seeds removed, if desired 3 oz. Savory baked tofu or tempeh, sliced 1/8” thick and cut into 1/2” x 1/4” pieces 2 tbsp dried shrimp, ground 2 eggs, lightly beaten with 2 tsp soy sauce 4-5 green onions, thinly sliced, including green parts 1/4 cup chopped basil Sauce: 2 tbsp tamarind paste 1/4 cup water 1 tsp granulated sugar 1 tbsp dark soy sauce 2-1/2 tbsp Thai fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 2 tbsp Thai curry paste or 1 tbsp Chinese chili paste* 1/4 cup chopped cilantro For Garnish: chopped cilantro coarsely chopped dry roasted unsalted peanuts (optional – I serve these on the side) Place the rice noodles in a large bowl, cover them with cold water, and allow them to soak for about one hour. After they have soaked, drain them well and dry with a clean dish towel or paper towels. Keep them covered until you are ready to fry them. I dried them in a salad spinner that I lined with paper towels, and them I left them in the spinner, covered, until I was ready to use them. While the noodles are soaking, make the sauce. Dissolve the tamarind paste in water, using a pestle or other blunt object (such as wooden stomper for a meat grinder) and then strain through a coarse strainer or run through a food mill. Scrap the softened paste off the bottom of the strainer/mill, and put into a pyrex measuring cup or small bowl. Add the sugar, 1 tbsp soy sauce, fish sauce, lime juice, rice vinegar, curry paste (or chili paste), and cilantro and stir to combine. At this point you can taste it for seasoning and add a bit more soy sauce if you think it needs it. Set aside. Cut the chicken into small, bite-sized pieces. Combine the cayenne with the cornstarch, and dredge the chicken pieces in the mixture. Heat 1 tbsp of the oil in a wok. Stir-fry the garlic for about one minute, and add the chicken pieces, one at a time. Stir with very long stir-fry chop sticks. When the chicken is done remove and set aside. Leave whatever oil remains in the wok. Make sure the rest of the ingredients have been sliced/chopped and are lined up in order of addition. Remove the green part of the bok choy and reserve it chopped with the green onions. In order add the Bok choy (white part only) preserved cabbage, rinsed and drained Serrano peppers baked tofu or tempeh dried shrimp drained rice noodles Stirring with the long chop sticks to distribute evenly. You may need to add the extra oil as you go along. After the noodles have been brought up to temperature (about 3-4 minutes or so), add the sauce, stir to combine, and push the entire mixture to one side of the wok with a wooden spoon. Add the egg/soy sauce mixture to make scrambled eggs in the bottom of the wok. When the eggs are soft set, stir them into the rest of the mixture, using the chop sticks. Lastly, add the green onions and bok choy greens, fry for about one minute more, and then add the basil. Serve with garnishes on the side or on top. I omit the peanuts for myself, and I serve the peanuts in a small dish at the table for others to add as they like. *If you use Chinese chili paste, you may want to omit the Serrano peppers. The Thai curry paste that I use (Prik Kaeng) is not very hot, and is made from chili extract, lemon grass, garlic, onion, and shrimp paste. I would not recommend using a Massaman curry paste that has more ingredients than that. Serves 4