Hello again from sunny South Carolina … I’m out of the hospital and now receiving in-house therapy four days a week. My husband has been so helpful. He has become the No. 1 sous chef in our beach house. He is doing a great job; as I sit in a chair or lay on the sofa, I shout out menu ideas to him. He then reaches for veggies, herbs, eggs, meats, cheeses and spicesand puts them all in place, ready to be assembled into a wonderful homemade dinner. Speaking of “put in place,” it is from a French kitchen term, “mise en place,” which means "putting in place." It means get everything you need before cooking, organizing and having all the ingredients ready. I learned that in home economics in high school but it was all in English; get all your supplies and food out and ready before you start … that was drilled into us every day in class. So now I’m shouting it from the sofa… LOL! We are sheltering in place here on this small island, practicing social distancing, so we are cooking and eating foods we have already in the kitchen cupboards, pantry and freezer. As Phil was “mise en place” our dinner earlier this week, he brought to my attention that the organic chicken we defrosted in the fridge was the last of the protein we had in the house. Since we are not going shopping unless it is an emergency, I told him we could make it last for five different meals. “Please Join Our Table” as we multiply one lovely organic chicken into five meals! Perhaps very soon I will be the head cook in the kitchen again!