I'll have to try that one, sounds treatfull. Since the hickory nuts are in season I decided to experiment a bit. My wife had picked up some fresh small leaf spinich so I decided to make a semi light salad. Take 3 tablespoons of olive oil, saute up a half palm full of coursley chopped hickory nuts add 2 twists from pepper mill and remove from heat. Carefull not to over do it, there is a fine line between a roasty flavor and a burnty flavor. I like to place saute pan on top of ice bath to cool it quickly, to advoid burning nuts. once oil nut mixture is cooled, toss in oil nut mixture,a dash or two of cider vinegar, a touch of garlic and salt to taste. Serve immediatly, if you let it sit too long vinegar will cook the spinache. If you are not a fon of spinache, you can use whatever green you prefer.Stu http://s165.photobucket.com/albums/u64/hemlock77/

Sugar substitute. I have used Stevia (sweet leaf or sugar plant) as a substitute for honey or sugar in my tea. If you call around to nurseries you may be able to find it. Also I an trying to find Lemon Verbena to add to my tea... Rose hips, my own raspberry and tea leaves next year...
This is very cool.

The Joy of Cooking. It is the only cookbook that I have two of them. One I bought about 40 years ago and the new one about 5 years ago. It explains lots of stuff. It also has a ton of recipes...
The best advise about cooking - keep it simple. I could eat for the rest of my life with about 15 recipes... Most of the time I start with a can of soup and then add stuff to it...
A great meal - something raw (small salad), a vegetable (generally steamed), a starch (you can microwave a potato in about 3 minutes) and some kind of protein (for me Meat).

One quickie... Get a rack of lamb - cut into individual lamb chops. Marinate in Italian Salad Dressing and a bunch of garlic - about one clove (sliced) per chop for one hour.... if your like garlic maybe two hours... Grill until med rare.... Hot grill - thin chops maybe one minute on a side. Do not over cook. You can always put it back on the grill if more heat is needed. And if your like me, add a little Emerald's spice when their on the grill to kick it up a notch...

I picked up a used 1953 edition of The Joy of Cooking (just because I like anything older)

I like leftovers. I will generally cook a large meal and have a serving for lunch or supper. The entrée sized Zip-lock or Glad containers make great single serving sizes. Any way a simple meal that will net you four servings or four easy meals for later is; two cans of vegetables, one pound of ground meat, and hamburger helper of your choice. Any ground meat will do. I prefer mixed vegetables, but hominy or green beans work equally as well. Then there is chicken helper and tuna helper, even fried rice for the cooking challenged. The above meal may not be the healthiest meal, but it is tasty,quick, and easy.