I love Chinese hot mustard on my egg rolls! Many many moons ago I first tried Thai food. First Thai restaurant in the city on a street where I'd go for my French pastry. I had beef with peanut sauce or something like that, which was a combination that I'd never consider before. It was wonderful!

I had chicken cacciatore prepared in the crockpot served on linguine (I don't like it al dente)last night, and I'll have it again for dinner tonight. Split chicken breasts 88 cents per pound, which is a lot less expensive than the boneless skinless chicken breast called for in the recipe. I leave the bone in (more flavor)but remove the skin. About 1/2 hour before it's done, I pull the chicken out, remove the bones, and put it back in the pot. What I especially like about the recipe, however, is the capers, which once upon a time I believed were related to anchovies (they're not). What an excellent seasoning! I also add an 8oz. can of tomato sauce to the white wine. The tomato sauce is absorbed and you don't even notice. I also add additional capers to the cacciatore when I serve left overs to renew the "kick."