There are a lot of suggestions here that would be good for another time. I can picture sumac, curry, tarragon and Herbes de Provence with chicken, but not with tomatoes.

John, did you learn 'spatchcocked' from Speak Like a Pirate Day? "Avast, ye blitherin' spatchcock, or I'll spike yer gizzard!"

I like the ideas of fines herbes, paprika, bay leaf, Creole seasoning, for this dish. Celery sounds good, but then I'd have a whole bunch of it to get rid of. I like celery better now that I've learned to send it through my little food processer and slice it into pieces about as thick as a five-cent piece.

For those of you who don't know how thick a five-cent piece is, that's how far the strings are off the fretboard of a mountain dulcimer.

Spaw, I like your gumbo idea. Recently I have adopted a new approach to green peppers. I don't like them cooked - I think they get strong and slimey. For years, I simply didn't cook with them. Now I slice them thinly and serve them in a bowl. People can stir them into the food, all fresh and crisp, right at the table.

My brother, on the other hand, thought green peppers were unbearable unless cooked. It can go both ways.

Bobert, I thought Brunswick stew had to have lima beans in it.