A vegetable-beef stew: 2 lbs frozen mixed vegs, 2 large onions diced, a large handful of potatoes diced, a pint of green beans, 2 or 3 pints of cut tomatoes; whatever is in the leftover-bits-for-soup freezer container; a half-pound of top round or whatever diced very small. Using a 5 qt pot: brown beef in 2T canola oil, add onions and stir until they are translucent, add remaining items and then water to barely cover contents. Sprinkle 2T marjoram and 1T crushed rosemary over all; put lid on, turn heat to simmer after it begins to bubble. If you're not on a sodium-restricted diet add 6 cubes of Wyler beef boullion just before simmer. Let simmer until potatoes are cooked, about 5 hours; add 2T lemon juice or 1 1/2 T cider vinegar. This is one of those soups that are even better the next day. Makes about 4 quarts, freeze leftovers in serving-size portions.

Sharon, So glad your daughter and her companions are OK. That was a little too close, wasn't it? I feel for the parents of the deceased and injured scouts, and at the same time, I am so proud of the surviving scouts. It is my understanding they rescued one another, conducted their own triage and performed first aid on others who were injured. Exactly what you'd expect from Boy Scouts of course. The footage of their scout camp is devastating, and I cannot begin to imagine how frightened those scouts and leaders must have been when the storm struck. Dawn

Just so everybody can envy us, it's in the mid-60's here in Northern CA, the sun is shining, and my freesias and rhodies should be blooming by next month. This is why we put up with earthquakes, LOL. Sunshine Soup So named because it's high in beta-carotene - invented on the spur of the moment by me. Good hot or cold. Suitable for vegans. 1 lb baby carrots 1/2 tsp salt 1/4 tsp pepper 1 qt of unflavored soy milk or almond milk one 14.5-oz to 16-oz can of stewed tomatoes, preferably Muir Glen or S&W brand (S&W, a regional subsidiary of Del Monte, has less salt than any other major brand) three 2" sprigs of fresh basil, marjoram, parsley or oregano, or substitute 1 tsp dried herb Bring the carrots, salt and pepper to a boil, cover and simmer until very tender. The amount of water to cook the carrots depends on how fresh they are. If fresh, use 1 cup of water and check after 15 minutes. If they are old, cook the carrots in 1-1/2 cups of water and test in half an hour. Most of the water should have evaporated; if not, uncover and cook over high heat until there is approximately 1/2 cup water left - measurement is NOT critical. Let cool slightly before blending (this reduces splashing). Using a blender, puree the tomatoes with the herbs - if using fresh herbs, discard any woody stems. Working in batches, puree the carrots with the tomato puree and the soy or almond milk. Taste for seasoning. Depending on how salty the tomatoes are, you may need more salt, although this will increase sodium content considerably. In each soup bowl, float one whole herb leaf or a parsley leaf, for an attractive appearance. Makes about 1-1/2 qts of soup.

I had the oven on this morning and what a mistake. Even the nighttime temps have been hot. Kicked off the covers last night and now running the AC for the first time. I was inspired last year by a Bittman NYTimes. Experimented with what i had on hand. Coming up on 4th of July, i always have seasonal things...watermelon, fresh corn, cukes. I'm adding the link to the 12 cold soups but i don't want to use stove-top heat at all, so this is mine... Watermelon Gazpacho Tomatoes Watermelon cucumber cilantro, chives, (or green onion) lime or lemon, tbsp ac vinegar, just a swig of olive oil -cube the above and pulse together in processor until smooth/chunky-not puree. top with salsa. chunky salsa topping (saving a bit of watermelon, fresh tomato, cucumber-left chunky chopped) add avacado, fetta, greek yogurt, cilantro, lime -the yogurt i just dollup on the soup before adding the salsa topping. (or do a controlled cute swirl) -I've added a bit of fresh habanero, fresh thyme, corn off the cob, avacado into the first processor blend or the greek yogurt with that blend for a variation. Both the soup and salsa topping can be made a day ahead. -Needs the citrus, lemon/lime, to keep the fresh flavor and color. Like the copy part of the article states...use what you have fresh and on hand. I actually prefer my leek and potato based soups warm so i never make that in this heat. Here is a link that might be useful: NYTimes 12 cold soups