Chicken Noodle Soup

1 (46-ftuid ounce) can chicken broth

1/2 pound boneless skinless chicken, cut

into bite-size pieces

1/2 cups uncooked medium egg noodles

1 cup sliced carrots

1/2 cup chopped onion

1/2 cup sliced celery

1 teaspoon dried dill weed

1/4 teaspoon ground black pepper

in large saucepan, over medium high heat,

heat chicken broth, chicken, noodles, carrots,

onion, celery, dill and pepper to a boil.

reduce heat; simmer 20 minutes or until

chicken and noodles are cooked.

Makes 8 servings

Parchment baked fish fillets

2 Tablespoons butter

1/2 Teaspoon ground ginger

1 Teaspoon each Ground Cumin, Ground Coriander

and Ground Turmeric

1/4 Teaspoon Fennel Seed crushed

1/8 Teaspoon Cayenne

1 1/2 pounds white fish

Vegetable oil cooking spray

2 medium tomato seeded and chopped

2 green onions chopped

In a small bowl combine, butter

ginger, cumin, coriander, turmeric,

fennel seeds, and red pepper; stir

until blended. Set mixture aside.

Cut fish into 4 equal pieces. Cut

4 sheets of cooking Parchment, each

about 4 times wider and 6 inches

longer than fish portion. About 1 inch

from edge of long side, spray each

piece of parchment with cooking

spray, covering an area about same

size as fish. Center a Piece of fish

on sprayed area of each Piece of

parchment.

Spread each Piece of fish with a

fourth of the butter mixture, then

top with a fourth each of the tomatoes

and onions. Sprinkle each with 1/8 tea-

spoon of the salt.

For each packet, fold edge of parch-

ment closest to fish over it, then fold

forward with fish to enclose; with

cut edge of parchment down, make

2 folds in parchment at each open-

end, pressing to crease lightly and

tucking ends under to hold in place.

(At this point, you may refrigerate

until next day.)

Place packets slightly apart

smooth side up, on a large baking

sheet. Spray packets with cooking

spray. bake in a 500 oven until fish

is opaque in center (7 to10 minutes);

cut tiny slit through parchment

into fish to check.

Immediately transfer fish packets

to dinner plates. To serve, cut packets

down center of top with a sharp knife

or scissors, then tear back parchment

just enough to expose fish. Makes

4 servings.

Both of these recipes are great!!  For the fish we used aluminum foil instead of parchment paper.  Be sure to cut slits in foil to allow it to vent.  We didn't and it was soupy.

I have had to say good by to a frend that I have none for ever.  I am not sure what's going on with her but every time we make a appointment to get together she cancels me out.  Lately she doesn't want to talk on the phone.  She cuts me off and says that she has to leave.  Yesterday she called and said that she was toing to be late.  It wasn't even the day we were to get together.  She had a "health thing" going on.  I told her it wasn't the day and she said "I got things going on tomorrow"  She has been doing this for some time now and I have decided to cut her loose.

Had an insoident on Saturday the 23 of June.  Out block watch Captain came around 10pm to hand out letters about the fire works.  I was in bed.  Dan had gone out to walk the dog.  I told the Captain that I was not opening the door and went back to bed.  I called the police and reported him.  I have kept the officers number incase he comes around and bothers us again.  I told the officer that I don't want him coming into our yard and that we were not interested in the block watch news.

This man is not a nice man.  If you have something going on and the police are involved he will tell every one in the neighbor hood about it.  He acturally gets excited about other peoples troubles.  I have never known any one like him.

I have to work Friday through Monday.  Going to be a long four days:(  God is good and I am glad for the job!!