Welcome whatnext. I think those satellite dishes are the uglyist things just hanging around. I'm glad to see more ideas on how to beautify them & put the old ones to use. Thanks for sharing. No more lurking, you're one of the family now. Vickie

Cindee, that's the cutest thing:) You have the the most interesting, beautiful things in your garden! Eye candy everywhere you turn :) I've made a few bird baths, but they seem to be just for me to look at, the birds prefer the mud puddles in my driveway!

Karen, I think the members here could create something similar just by stacking items we already have and use tacky to temorarily hold them together for a vignette! Great ideas and she has some really pretty/cute birdbaths. My mind is already thinking of dishes/urns/stuff I have that I could put together for different displays. TFS, Candy

With most salmon dishes I would serve boiled new potatoes with parsley butter and either a green bean dish or sauteed snow peas. Julienned carrots & parsnips are another possibility. Here's a recipe that originated with Atlantic salmon, but which works just as well with it's Pacific bretheren: George River Salmon 4 salmon steaks, cut about 1-inch thick 3 tbls Dijon mustard 2 tbls olive oil 1/2 cup dry white wine Salt & pepper to taste Mix the oil, mustard, wine, salt & pepper in a bowl. Add the salmon steaks to the sauce and marinate in the refrigerator for 2 hours, turning often. Place the steaks on a buttered piece of foil, on a broiler pan. Preheat the broiler. Place the steaks 4 inches from heat source and broil until they flake; about 10 minutes. At least twice during cooking brush with marinade. Instead of a bowl I mix the marinade in a zipper bag and add the steaks to it, squeezing out the air before putting in the fridge. This dish can be made on the grill, too. If you don't mind working a little harder, this dish always impresses people: Salmon & Rice in Pastry 1 lb fresh raw salmon in thin slices 1 pastry recipe 3 cups cooked rice, dry & cold Salt & pepper to taste 2 cups veloute sauce 1 tbls chopped fresh dill 1 tbls lemon juice 3 hard cooked geegs, finely chopped 1 egg beaten with 1 tbls milk 1/4 lb unsalted butter, melted. Divide pastry in two parts. Roll out one half to 1/4 inch thickness, place on a cookie sheet, and trim to a 7 x 17 inch rectangle. Put a layer of rice 1/3 inch deep on the pastry, leaving a 1 1/4 inch border all around. Sprinkle with salt and pepper. Spoon half the veloute sauce over the rice. Lay the salmon slices over the sauce to cover. Sprinklw with salt, pepper, dill, and lemon juice. Cover with the rest of the veloute sauce, then choped eggs. Top with another 1/3 inch layer of rice. Roll the second half of the pastry to 1/4 inch. Trim to 9 x 16 inch rectangle. Paint the border of the lower crust with the egg wash and top with the second pastry layer, carefully pressing the edges together without stretching the loaf. Trim to about an inch around the loaf. Press edges with tines of a fork. Cut two small holes in top of loaf, about 1/2 inch in diameter. Gather scrps of pasry together and cout out decorative shapes. Paint entire loaf with egg wash and stick on the decorations. Then glaze them. Preheat oven to 400 degrees. Put loaf in oven and immediately lower temerature to 375. Bake 1 to 1 1/4 hours until pastry is golden brown. Remove from oven and let stand about 15 minutes. Pour 2 tbls melted butter into each hole in the top. Cut loaf into 1-inch slices and serve with remaining melted butter. Obviously, with the rice & pastry you can skip the potatoes with this one. For a luncheon, as you suggest, I would think of a light consomme starter (see my posts about celery consomme, for example, which would be ideal) followed by this dish along with a fennel & orange, or other fruity salad.