J: Sunday Dinners have been getting smaller of late. Joe and AnnMarie had their baby less than two weeks ago so they are unavailable. Keith has been studying for the Nevada Bar Exam so he and Melissa haven't been around. And Dane's brother got hurt and Pam's father is very sick so Dane and Pam and family haven't been around in a while. Last week we saw Keith and Melissa for the first time in weeks, and they were the only attendees. I made Romaine and Summer Vegetable Salad and Lime Vinaigrette from _The Greens Cookbook_, roasted potatoes with rosemary, and Linguine Puttanesca. You have the pasta recipe already. The potatoes are easy. Wash and cut a few pounds of potatoes into 1 inch pieces. Toss with about 2 Tbsp of olive oil, 3-4 Tbsp minced rosemary (I used fresh), and salt and pepper to taste. Roast in a baking pan for 45 minutes at 350, turning once or twice. The salad calls for the following stuff: Romaine, red onion, yellow squash or zucchini, cherry tomatoes, red bell peppers, 1 jalepeno, radishs, jicama, avocado, cucumbers, chives, cilantro, grated jack cheese. The zucchini has to be cooked, so I skipped it. The jicama has a wierd flavor with this dish, so in the future, I'd skip it too. The dressing is Grated peel and juice of two limes 1 Tbsp sherry vinegar 2-3 Tbsp chopped cilantro 1/4 tsp ground cumin 1/4 tsp ground cardamon 1 clove garlic, finely chopped 1/2 tsp salt 6 Tbsp olive oil Except for the jicama, this was pretty good, and the leftovers kept for a couple days so I ate it again. Thanks again for sending me the dates of my previous Sunday Dinner email. I've already reordered the list on the web page so they should be chronological now.