Hi Bejay! I'd be happy to share the recipe. I won't guarantee that it's healthy, but it's definitely not sweet. You could tweak it to make it less salty and fatty, but it wouldn't be quite as good. I'm using zucchini in the vernacular, to describe all summer squashes. When I asked Granny if she had a measurement for the crumbs and oil, she basically said "as many as you want". I usually use about a cup of crumbs. Butter is a good substitute for oil, since it's yummy. Also, I pretty much always double this recipe. Any can of cream of whatever soup will work. Well, maybe not cream of shrimp... You can also steam the veggies if you don't want to boil them - the point is that they should be pretty soft so they make a yummy creamy mixture with the soup and sour cream. I'm pretty sure this recipe originated back when folks thought it was a good idea to boil veggies to death. Perhaps it was developed to best deal with the baseball bat zucchini that sneaks by us in the patch! If you decide to use THAT zucchini, peel it first - I've tried this with tough zucchini and the skin just doesn't get soft enough even with the boiling. Little summer squashes won't need as much precooking. Maybe your shredded zucchini won't need much of a boil at all - it should work here anyway, it's pretty free form. Enough babble - here's the recipe: Zucchini Casserole 6 cups sliced zucchini 1 cup chopped onion 1 cup chopped carrots 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream Bread Crumbs Salad Oil Black pepper to taste DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large saucepan boil zucchini, carrots, and onions 10 minutes (or until tender). Drain well In a small bowl, mix together bread crumbs and salad oil until crumbs are barely moistened. Spread half of the crumbs in the casserole dish. Mix vegetables, soup, and sour cream together. Add pepper if desired. Spread in casserole dish. Cover top of casserole with remaining crumbs. Bake for 20-30 minutes in the preheated oven, or until the top is golden brown.

Like any woman I am naturally interested in this topic. But as a person with a blood clotting disorder, I have to tell you that reading about these procedures and the bruising they cause makes my finger tips feel light and almost makes me sick because they could kill me. So while I envy those who can have procedures that make them look "well rested," there is none of it in my future. I will have to rely on sleep :-)

Feathers, so glad that you could spend some time with your sister and helping out in her household. I am sure what was most special was being there to provide support as she navigates this phase of her treatment -- I wish you both all the very best! And thank you for the recommendation of the meditation apps. I have previously dismissed them-- not because I don't believe in meditation (I DO!) but when I get worked up, I become pretty singularly minded and am not in a state that is conducive to meditation. Not sure that is fair or true-- I've never given it a chance-- but this is not my normal type of sleep issue. I usually struggle to fall asleep but am fine once I do. This time it is waking up in the middle of a normal sleep cycle (surprisingly, I am doing much better with falling asleep). While it was odd behave to wake up at 2am and work, I feel good about my progress so there is that. It has totally mucked up my day though .. .i am very likely going back for a second nap this afternoon. Sue, so sorry to hear you have issues with your shoulder. I hope it is not a rotator cuff injury. Not that bursitis or frozen shoulder are fun to deal with, at least they do not to require surgery (to the best of my completely uneducated knowledge!). I had a terrible time with frozen shoulder --twice/once in each shoulder. I also have a lonnnng history of bursitis (all the way back to elementary school -- which is highly unusual). Both caused pain that went down my arm. If you can take aspirin-- literally aspirin vs tylenol etc-- I recommend giving that a try in advance of your dr appt. It is what my ortho suggests and the *only* thing that helps when my bursitis kicks in. You may not have bursitis but it isnt going to hurt anything to give it a try. For me, it gives pretty relief that increases with time and doses. I have another suggestion for frozen shoulder that I will share if you get a dx. It seems harmless to me but I'd be concerned that it might cause more damage if you have a rotator cuff injury. Hope you get some good answers from the dr! In the meantime, enjoy your beautiful walks with Bugs!

Dad planted one seedless concord and one variety called Canadice about 20 years ago. Neither of them ever had a grape on them until maybe 5 years ago, when the concord started bearing grapes in spite of my terrible job of pruning which much resembled just chopping off various vines. 3 years ago the Canadice finally had grapes, but was plagued with a fungus that caused all the fruit to get a black spot which eventually would grow to cause the entire grape to rot on the vine. 3 years of spraying diligently with a fungicide and this year I finally got grapes. Turns out the Canadice is much like the Concord in that it has tough and somewhat sour skins with sweet inside pulp, much better suited for juice than fresh eating. So, I got buckets full of grapes from those two vines. I just mixed them together and made juice, I can't figure out anything to do with grapes other than juice and jelly/jam, unfortunately. In other news, remember you sent me seeds for those balloon peppers? They went crazy this year, they must have loved the dry/heat because there are hundreds of them on two plants. I'm about ready to stop picking them because I've dehydrated all I'm going to, but they sure are doing well. Canning? 2 quarts of Christmas Limas and two quarts of Rattlesnake beans. One more picking and I'll be done with the beans, I think. Annie