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I agree, get an oven thermometer. Mine runs 25 degrees hot, I found. And then bake the lemon cheesecake from Baking Illustrated. Mmmmm...

I now use one of those disk-bottom hand-mashers, and it is quicker than hauling out the hand mixer and putting it together. Oxo makes one that is quite sturdy and makes quick work of potatoes, avocadoes and beans. Cook's Illustrated recommended it. The wire mashers are too slow, I have found. Glueyness is indeed what I am trying to avoid. A hand mixer (not to mention a food procesor, which I have seen some use ) seems to cut the starch molecules.

Beef stew with polenta. Spaghetti with meatballs. Lentil soup.

I have two KA bowls and never mind myself unable to use it when needed. Got the second bowl so I could be mixing more bread dough while the first was in autolyse (autolysing?). I second the skepticism on pancake dough. Isn't the classic instruction that you leave some lumps rather than overmix? Don't you get tough flapjacks when you use the hand mixer? To the basement, next to the canning supplies, with the hand mixer. I am on a baking spree and I can see pate choux and seven minute icing in my future, so I will not toss it. The KA stays on the counter (yes, it would be an enormous pain to haul that sucker in and out of a cabinet) and the immersion blender in a drawer.

Yes, I have an immersion blender and love it for soups. That's the only thing I ever use it for but for that alone it is indispensable.

I have a hand mixer, because my mother had one. In fact, my hand mixer may have been my mother's. What I have that she did NOT have is a stand mixer. Soon after acquiring my KitchenAid I found that I was pulling out the hand mixer only at the holidays to mash the potatoes. Then I learned that a hand mixer is a terrible tool for mashing potatoes (even though my mother did it ), and the hand mixer has not seen the light of day for a couple of years. Can I throw it out? Does anyone use theirs? Is it only of use for those (I feel for them!) who do not have a stand mixer?

Robyn, what did you serve it with, to soak up that lovely sauce?

I do love kale in soups, but I love it even better when it is sauteed at very high heat just long enough to wilt it down, in olive oil, garlic & red pepper flakes. Squeeze in liime at the end. Chris Schlesinger has the recipe in Thrill of the Grill. I am not fond of the parboil first approach - I find the results soft and characterless. At least weekly we have been having some sort of greens and pasta dish, because our Boston Organics produce delivery has chard or spinach or kale every week. Here is a fabuous pasta dish, adapted from a Gourmet recipe. Greens & Bacon with Pasta 5 bacon slices (1/4 lb), chopped 1/4 cup pine nuts 1/3 cup shallots, finely chopped 3 garlic cloves, minced ½ teaspoon dried hot red pepper flakes 1 tablespoons olive oil bunch chard, kale or spinach, chopped coarse 1/4 teaspoon salt 1/2 lb dried linguine 1/2 lb grape or cherry tomatoes, quartered 1/2 cup Parmigiano-Reggiano shavings Cook bacon in a big, heavy pot over moderate heat, stirring occasionally, until crisp, then drain on paper towels. Pour off all but few tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden. Transfer nuts with slotted spoon to paper towels to drain. Add shallots to pot and cook over moderate heat, stirring, until softened. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add some of the pasta water (1/2 c or so) and cover pot, then simmer greens, stirring occasionally, until just tender to your taste. If it's ready before the pasta you can turn it off and let it wait, covered. Add drained pasta and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Stir in salt, pepper, bacon, pine nuts, and cheese shavings. Makes 2 to 3 main-course servings.

John - These much appreciated; the takeout and eat-outside options will be partic useful.

Hallie - I have done Bank for dinner - amazing that you have mentioned the small handful of places I visited several years ago - and do recall there being kids running around. The food was quite nice, so I look forward to visiting again. All - Should my cravings get the best of me, is there good coffee anywhere in the area? Trying to wean onto tea, but must prepare for weakness!

In this thread, it does not qualify as unusual: Prune Armagnac from Berthillon in Paris. Mmmmmmm....

MobyP- Hakkasan sounds great, despite the noise factor. She sleeps through anything or, if awake, enjoys the racket. She has a three-year-old brother, you see. Here, dim sum is a Sunday-only affair. Do you know which days Hakkasan serves it? I will have the Time Out dining guide to look up such things, but hours often change after publication and it is not fun to anticipate a meal and find a closed door upon arriving. The Pancake House sounds fun, as well. Do they do takeout? Or is this a place that must be sat in to be properly appreciated?

Circeplum – What kind of food at Perseverance? Hoping for good eating-outside weather; much less of a hassle with the stroller and all. But have my doubts we will be so-blessed in late March.

Hallie – So good to hear that Mela is still wonderful! We ate there three years ago and my taste buds have rarely been so happy. They were incredibly sweet to our year-old son, who rewarded them with gummy, raita-smeared smiles. Thanks so much for the other suggestions. Sound like we have great options for lunch, dinner & tea. Any good breakfast recommendations? Are you at UCL? If you see two women, one in a diaper and one in her skivvies, waving from the Bonnington, you will know it’s us.

I will be staying in Bloomsbury (near the British Museum - the Bonnington) for six days, visiting colleagues at the nearby universities. My four-month-old daughter is tagging along. I have successfully taken her to lunch at some quite fancy places here in Boston; she snoozes while I sip and sup. I would like to do some advance planning to scout out restaurants where I can eat well and heads will not spin if an infant appears. Can you suggest some places? I also anticipate that I will occasionally want to eat in our room, so I am also interested in good takeout and a nice grocer. Thanks!