Yep, Jessy, that's the book. I liked it. May, here's the recipe for the salad. I have no idea if this is really Robert Redford's recipe. But anyway you can think of him for inspiration when you make it! Robert Redford's Terrific Green Olive Salad 9 ounces frozen artichoke hearts [I use more; canned work, too] 1 cup boiling water 1 head romaine lettuce, torn up 1 cup mung bean sprouts Dressing 1/2 cup vegetable oil 1/4 cup wine vinegar or 3 tablespoons fresh lemon juice 4 teaspoons fresh dill, chopped 1 tablespoon chopped parsley 2 scant teaspoons granulated sugar 1 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon fresh ground pepper 1 cup pimento-stuffed olives Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. [Or use canned.] Drain and chill. Combine artichoke hearts, romaine, bean sprouts and olives. In small jar with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine. Just before serving, pour over salad and toss until well coated. I don't use all the dressing. Serve with barbecued steak or grilled rainbow trout.

The first thing that came to my mind was Grilled Ratatouille. You could sub out nearly an veggie you like. It's delicious served over pasta or rice. Grilled Ratatouille Source: Rachel Ray Magazine 3 large tomatoes, halved crosswise 2 bell peppers, quartered 2 zucchini, thickly sliced lengthwise 1 eggplant, thickly sliced lengthwise 1 onion, thickly sliced crosswise 1 head garlic, halved crosswise 1/4 cup extra-virgin olive oil Salt and pepper 1/2 cup pitted kalamata olives, sliced 2 tablespoons red wine vinegar Preheat a grill to medium-high. On a large baking sheet, arrange the tomatoes, bell peppers, zucchini, eggplant, onion and garlic in a single layer. Brush with the olive oil and season with salt and pepper. Transfer the vegetables to the grill and cook, turning once, until just tender and slightly charred, about 5 minutes for the tomatoes, 8 minutes for the peppers, zucchini and eggplant and 10 minutes for the onions and garlic. Return to the baking sheet and let stand until cool enough to handle. Chop the peppers, zucchini, eggplant and onions into �-inch pieces and transfer to a large bowl. Squeeze out the garlic cloves, finely chop and add to the bowl. Working over the bowl, slip off and discard the tomato skins and remove the cores, then crush the tomatoes with your hands and add to the bowl. Add the olives and vinegar, season with salt and pepper and toss. You could do the same with a Roasted Vegetable Tart-sub the veggies you have. Delish! Roasted Vegetable Tart 1 medium zucchini, sliced 1/4 inch thick 1 cup bite-size strips red and/or yellow sweet pepper 1 small red onion, cut into thin wedges 4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 9-ounce package frozen artichoke hearts Nonstick cooking spray 1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts) 1 5-ounce container semi-soft cheese with garlic and herb 1 3-ounce package cream cheese, softened 2 teaspoons milk 2 tablespoons grated Parmesan cheese 1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time. 2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside. 3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet. 4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese. 5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. 6. Makes 2 tarts (16 appetizer servings) Linda

Jessy, that's the same web site where I learned how to do it, too! It's a bit more time consuming but it's fun. loves2cook, wow! That is gorgeous and looks so yummy. My Litvak family would rebel against challa that sweet, though (can't put chopped liver or herring on it) -- or more likely would scarf it up for snacks and breakfast like babka or coffee cake. I don't even like raisins in challa -- I only make it this one time of year under protest -- but THIS I would definitely eat!

Ginzhomestead, Yes. I went to three different yards. I had seen Bross blue polished in a kitchen display. I ended up seeing three lots of Bross blue polished and two lots of Bross blue leathered before I tagged my slab. (And that was after I drove my fabricator crazy with quotes for Tan Brown, Steel gray, and quartz lol) For us, it really came down to soapstone or the Bross blue leathered. The Bross blue had a similar look at a significantly lower price point and with tougher wear. Given our household, we thought our pets, kids, etc would take us past soapstone patina and into soapstone destruction. DH and I stayed up late getting all the doors (except the lazy Susan, which is going to require reading the instructions) and drawer fronts on. Since the electrician and plumber address coming soon, I'll go get dressed and save photo updates until the _appliances are in_. I may actually have a functional kitchen before the day is done!!!