Dixie I really must try your fire and ice salad.....it looks so good. I've copied and pasted it. Ann those prawns and avocado are one of my favourite combos as well. Just wish our lime tree would hurry up and produce. All citrus crops in the Canaries were devastated by the April hot winds. Just hope I get some fruit this fall. Nice burritos AM and your blog is great! Marigene....all you've made looks delish. I envy you being able to make some of Annie's salsa. We don't get any canning equipment over here. Perhaps I'll try and make some for my daughter when I get to Canada next month. Light and easy food these past days. Weather has been hot and humid and I've been clearing out closets in the guest bedrooms and caught a bit of a stomach bug. So I made a vegetable frittata one day to use up leftover veggies, together with a salad. And yesterday we went out to the newly tried restaurant of the other day where I had the gorgonzola tortellini. This time that was Wolfram's choice while I took ravioli in tomato sauce. Weather was lovely yesterday with a little breeze. View across the side street from the restaurant was of a pretty little Spanish cottage and a beautiful Canary palm. SharonCb

Ellen I was so focused on rice or potatoes I didn't think of this one right away . It is a delicious dish !! I have served it several times. I think it would work with the chicken being served and it will travel better than a rice dish. Butternut Squash Gratin With Rosemary Breadcrumbs (Fearlessem) 1/4 Cup(1/2 stick) unsalted butter 4 Cup thinly sliced onions (about 1 pound) 2 1/2 Lb butternut squash peeled, seeded, cut into 1/2-inch cubes 1 Tsp sugar 1/2 Tsp salt 1/2 Tsp ground black pepper 3/4 Cup canned low-salt chicken broth 2 Cup fresh breadcrumbs made from soft white bread 2 Cup (packed) grated sharp white cheddar cheese 1 1/2 Tbl chopped fresh rosemary 1/2 Tsp dried thyme Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saute until onions and squash begin to caramelize, about 5 minutes. Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350F oven until heated through, about 10 minutes. Increase oven temperature to 400F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes. Makes 10 servings Emily NOTE: Can use sour dough bread cubes instead of crumbs, and Gruyere instead of cheddar, add some diced apples too

When I had an extra freezer I often bought frozen entrees for lunch, the light ones. LCs are my favorite. Other brands are healthier (as far as sodium) but not as tasty. On sale they are a cheap lunch with built-in portion control and I liked having something different everyday but I find that most of them have more carbs than I would like. I actually like frozen pizza but I don't buy it. I make dough in my bread machine if I'm going to make pizza. I usually keep some kind of frozen breaded chicken (patties, nuggets, etc) on hand in case we are in a hurry to get to baseball practice or somewhere else only so we don't end up at McD's just because we're pressed for time. My boys love soft pretzels so I keep those on hand. There are a few other prepared foods that you may find in my freezer - ice cream, popsicles, veggies burgers, sweet potato fries or tots, but since it's packed with meats, flours, fruits, veggies, ice packs, and foods that I've prepared myself and frozen (pierogies, homemade chicken stock, etc), I don't buy much prepared frozen food anymore. I simply don't have the freezer space for it. I think there are still plenty of frozen foods out there that are worth buying.

Assuming the gun should be operational and loaded, I'd insert a piece of metal the size of the gun into the Turkey before putting it into the oven, and fill in the rest of the cavity with regular bread stuffing. Once the bird is cooked, I'd remove the camouflage stuffing and the piece of metal, insert the gun wrapped in plastic, and replace the stuffing.