John, be careful when you read about awards. 'Tuition' and 'Cost of attendance' and even 'scholarships' are different. For example, at 'Bama and Cooper Union you still have room, board, other fees - bringing the cost to about $15 to $20k/year. 'Scholarships' can be eroded by increasing tuition/fee costs. X% of tuition usually increases with price bumps so there is protection. Deep Springs is free.....$2,800/year COA....heh heh EJ strikes again... Of course the best thing she can do - if she is a National Merit Finalist - is get a full ride (tuition, room, board, fees, transportation, EVERYTHING) with a good number of schools looking to increase their prestige. Happy hunting.

lynne...no you have to stop...I am SO not super...if you only knew. I started making all our bread in 1977 or so...saw an article in a BH&G about a little boy that made and sold Challah from his wagon. I thought if this little Jewish boy could do this why not me ??? The first batch turned out so well I have kept it up and expanded to lots of other types. There are 100'a of pics on my photobucket food album. I have "taught" so many folks on GW over the years...it has been so rewarding. There are slideshows on the pb album too. Let me know if you are interested. The Wild Yeast is very different from " straight" doughs...those that use commercial yeast. it is a whole different concept. Would be glad to discuss with you via email off GW if you like...just send me a note. c

Took my DM out for dinner to Kelsey's restaurant for her 87th birthday (this was after a lovely spa day for both of us). This was all courtesy of my DSis who lives in British Columbia and couldn't be here with us. She emailed me the money and we had a blast. We had all appetizers, honey garlic chicken wings, chicken dumplings in wonton wrappers fried crisp, deep fried zuccini, and a 4 cheese spinach dip. Ate every last speck of it. Yummy! Then we brought home apple crumble with 2 different sauces. Had to wait a few hours to tackle them though, but they were lovely~

I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!