A few weeks ago, I was talking to a friend who was getting ready to leave on a 3-week trip to the Italian Alps. When I offered to cook for her boys a few nights while she and her husband were gone, she said the boys would love it. So, for two evenings this week, I've been feeding five boys! On Tuesday I made paella for the boys and they brought me flowers. It was perfect! It was nice to spend an evening with them. The older one is now 21-years-old, but when he was a teenager, I looked at him...and his parents...with comfort that there is hope that my kids will like me and continue to communicate with me through these tumultuous teenage years. Here was my trade: soccarat for sunflowers! Ingredients serves 8 2 boneless, skinless chicken thighs 1/2 pound fresh shrimp, peeled (peels and heads reserved) 8 T olive oil 1 organic onion 3 to 4 whole cloves of garlic, peeled and pressed 1 bell pepper (I used a yellow bell pepper) 3 ripe, organic tomatoes...