Whether you call it rocket or arugula I love the stuff. Plus it is really easy to grow and very hardy. We live in north western CT and were still picking our arugula after Thanksgiving -- it's one of the last things to die off and will thrive after many frosts. It will, however, like many lettuces, have a tendency to bolt during the warmest months. But plant it by seed and keep successive plantings going. Like other leafy greens you can snip the leaves off and let the plants keep producing until they bolt.

Our local BJ's sells large rotisserie chickens in bags for $4.99. Here a vendor sells the bags for about $.22 each.

http://www.webstaurantstore.com/large...

Stop and Shop has their smaller rotisserie chickens in the clamshell containers at the same price of $4.99. Here another vendor sells the plastic containers for about $.28 each.

http://www.webstaurantstore.com/large...

(I simply took the first example of each that came up after I searched.

Personally I find that the bags are less likely to leak on the way home.

We just got back from BJ's where I had done some of the same. I got half a dozen prepared entrees like lamb shanks, stuffed cabbage, chicken things, and spinach lasagna. I had gone straight in to look at this toaster oven that was on sale for 35 bucks but then the DW dope-slaps me and says "where you gonna put that?" but it looked too small anyway. Also, of the approximately 20 pots and pans hanging over my island, only one tests decently magnetic, so, so much for the induction burner at this time I guess. Of course there are still weeks to go.

I don't think it's the stuffing that's the issue particularly but rather the turkey itself if undercooked. Our family has pretty much always opted to cook our giblet/sausage stuffing inside the turkey and neither that nor the bird itself would taste the same without the other. The only exceptions have been some other occasions on which I may have smoked a turkey or done one on a spit on the grill that I would have prepared some other kind of dressing. (I'm a little reluctant to admit remembering some sixty or so years ago always helping my French father make the stuffing using the grinder on his big Hobart mixer. We'd grind the onions and celery and dried bread, then the well cooked giblets, and finally the raw sausage meat -- to make sure that the stuffing would have plenty of flavor. Many people loved to eat at our house. We never heard any complaints.)

But I wonder about real outcome data. That's hard to find too:

http://www.usnews.com/news/articles/2...

http://www.sw.org/poison-center/hazar...

http://www.poison.org/articles/2013-a...

This last article lists many of the causes of food poisoning -- it says that there are 250 in all. Among them are leafy greens, shellfish, nuts, and, of course, undercooked poultry. So you shouldn't assume that the turkey was to blame in all cases, especially if Aunt Millie made her special oyster dressing. But, in any case, make sure that the turkey is done, white meat, 170, dark meat 180, stuffing 165.

In our high school about 5% of the students are eligible for full or partial coverage under the federal program, actually about half percentage wise of those served in the town of Greenwich. So the other 95% should not be needing a meal at school to survive.

Don't paint me as some kind of warlock. I grew up in an inner city. I have degrees in social sciences and also in social work. I worked with people pre and post release from prison and, subsequently with the United Way system. I spent countless hours at halfway houses, shelters, soup kitchens, food banks, rehab programs and vocational centers and worked on getting grants to keep them running. I still support the UW, the Salvation Army and the community food bank in my community because I know that the money goes to the people who really need it.

Your quote shows that you missed the point of what's going on in bedroom communities. You're expecting those with the least to pay for their kids lunches while Biff is catching an early round of golf and Muffy is at the spa. And in many cases the kids throw the lunches into the garbage and eat stuff out of vending machines. That's where a lot of the waste comes from. Kids should pay cash for lunch and buy whatever they want to eat. They'd be less likely to throw out what they'd bought with their own money.

John Francis, We are retirees in a country town where we have lived for almost fifty years. The average family with children here has an income much higher what our pensions and social security provide us. The school budget goes up every year most often by double digits even though the school population is declining. Our school system is operated almost exclusively on town taxes. So why should we have to then provide meals for children simply for the convenience of the parents whether to save them from packing a lunch or spending a couple of dollars on their child's food. (To top it off, I did not attend public schoold having gone through the Catholic school system nor did I have children go through public schools.) Just because it's a public school doesn't mean that it's somebody else's money paying for it.

DW and I made one of our semi-annual trips to the eastern part of the state today and, on the recommendations of Jay and rbailin, decided to try Chez Ben for lunch. We both had the meat pie meal which included a slice of tortiere and two sides for about $8. The pie was very good with an extremely thin and flaky crust and a spicy, herby ground beef filling. For sides I got mashed potatoes with gravy and peas and my wife got cole slaw and freshly made French fries. The people there were very nice and we were glad we stopped: something a little different than our usual lunch at Rein's. In hindsight I kind of wish I had taken home a whole pie to put in the freezer. WE always enjoy trying something new.

http://www.chezbendiner.com/#!menu/ckwa