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:chef:I rarely use tarragon. But over the years find myself using tarragon in chicken and dumplings and beef stew. I know not why just habit and people like both dishes so i keep doing it. Bonnie Royster, GSD CEO, WhosStylin.com bonnie@whosstylin.com www.whosstylin.com A Woman’s Lifestyle...

Sounds awful

This is the first i have heard of no knead bread. Does it take a special recipe or will any bread recipe work as long as the cooking container and heat are set right?

I'd add garlic salt, ground pepper, lemon juice and more curry. Otherwise, sounds like it should be good.

BBQ Lamb chops with fresh rosemary, mashed potatoes and baby carrots.

:chef:I use it to thicken the chicken gravy. You have to put it through a strainer because there will be lumps from breading the chicken. The balance throw away, it is not safe to keep. If you have a great deal of flour left, maybe you are being too generous with the amount you start with...

My experience with organic is that it costs twice as much and is not usually as fresh, maybe because of the extra cost. Personally, I am not all that impressed with organic from a taste standpoint.This leaves the question - is it really healthier?