My plan had been to write about halibut for this issue. I had a real eye opener. The price was a bit high for fresh halibut here in the Indianapolis area. I will have to think long and hard before I spend $16.99 for a pound of anything, let alone fish. The guy behind the counter said the price would come down as the freshness diminished. Well, I am not about to spend any amount less on not-so-fresh fish if I won't pay full price for the fresh. So, for now I will have to postpone that article till I can figure out what I am going to do.

For this issue I will share with you a recipe I just recently enjoyed. A friend served this salad and I fell in love with it. Bell peppers are not on my list of favorites but this salad makes the best of them. It is a really good salad. I made this first try exactly as Yvonne had written the recipe. I am glad I did, it is so good. I doubt I will mess with this recipe much but I am sure the proportions could be varied to suit your taste, more of one thing and less of another. Also, in looking up other recipes similar to it, I found there were many variations, mostly in the selection of vegetables used. Here are some other additions you might want to try in this salad: artichoke hearts, asparagus tips, broccoli, carrots, cauliflower, cherry tomatoes, cucumber, garbanzo beans, green onion, hearts of palm, mushrooms, olives, radishes, snow peas, sprouts, sugar snap peas, water chestnuts and zucchini.

Thanks to my dear friend Yvonne for the wonderful meal and the recipe, too.

Mix together the sugar, vinegar, oil, salt and pepper. Bring to a boil and set aside to cool. Drain the canned vegetables well and set aside. Chop the celery, onion and bell peppers to about the same size as the peas and corn and add to the canned vegetables. Pour over the dressing, mix well and refrigerate over night. This salad will keep well for up to two weeks.