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Thanks, Margo! I guess that I didn't need to simmer them after all! Yep, that's it! Let me know the next time you come to Richmond! Maybe we could 'do' Tan A and the market together! ← Thanks for the offer. Our Trip in May will be shorter than usual. Hopefully I'll be out again around September.

Kim, Is that the Tan A Market on Broad St? My family knows I have to visit it every trip to Richmond. Looks like I may need to add the 17th Street Farmers Market to my list. Thanks for sharing your "girlie" home and fun blog with us.

Kim, I was excited to see you were blogging. After reading that you live in Glen Allen, it got even better. DD#1 & her DH just moved from Rockville back to Glen Allen, which means I have to learn a new route to Short Pump Mall (and the Asian market). I'd live in the Richmond area in a heartbeat if I could talk DH into moving. There's so much to do there and the weather.... so much better than MI. You also grabbed my attention as my 20 something niece had gastric bypass surgery about a year ago. She's lost a little over 100 pounds and is now playing ice hockey. Gotta luv it! You look great & I'm so envious of your cookbook collection. Can't wait to read more and see where you're going to "take us". Cheryl

Great blog. Thanks to all of you. Randi, I purchased the 75% reduced fat Cabot ONCE. We put it into the same category as your turkey meatballs. Didn't care for it at all. Walmart used to carry a Cabot that was 30% reduced fat. It was very good. I checked the Cabot website and it appears they don't make it anymore. Cheryl

Thanks for mentioning the Thermos. I've also thought about making yogurt but wasn't sure how I was going to keep it warm. Love the idea. Cheryl

I think you've hit the nail on the head here. When people complain about the flavor, they're not comparing apples to apples. Easy to do, since this looks like - and has the crust of - a fine artisanal loaf. But few if any of those are made using only commercial yeast rather than a starter of some sort. ← Tammy, I think YOU'VE hit the nail on the head, at least for me. It isn't the bread, it's my expectations. My loaves have a great crust, but flavor-wise not what I expected. After the 1st loaf I did increase the salt. The next 3 loaves were made with my grandchildren, who love this bread, so we just used bread flour. I am going to change up the flour, save some starter and take the bread for what it is. The recipe is too easy not to make.

Darcie, A girl after my own heart Just coming out of "lurkdom" to tell you how much I've enjoyed your blog. Thanks for sharing with us. Cheryl

Yes, please share the recipe. I would love to try the Soy-glazed Sweet Potatoes. Baked sweet potatoes with a little butter & cinnamon (next time I'm going to try the allspice suggestion) are one of my favorite comfort foods. We also like to cut sweet potatoes as for french fries & roast them tossed with a little olive oil & cajun seasoning. pat w. ← Found a link for you. Scroll down about 1/2 way. Looks like I need to make a trip to the grocery store

Here are links for favorites of ours: Oven Roasted Sweet Potatoes and Onions Sweet Potato and Ginger Salad, Everyday Food recipe We also like Soy-glazed Sweet Potatoes from Local Flavors. The ingredients include sweet potatoes, sesame oil, brown sugar, mirin, garlic, soy sauce, & sesame seeds. Let me know if you'd like the recipe.

Is this it? 4.5-qt. Chefmate Harvest Baking casserole in red or blue. ←

Here's the Paprika Pita Chip recipe for those who don't have the F&W access code. Paprika Chips MAKES ABOUT 5 DOZEN These spiced pita chips are good with all kinds of dips. ingredients 1/2 teaspoon hot or sweet paprika 1/2 teaspoon ground fennel seeds 1/2 teaspoon onion powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 4 pocket pitas, each split into 2 rounds 1/4 cup vegetable oil directions Preheat the oven to 350°. In a small bowl, combine the paprika, fennel seeds, onion powder, cinnamon and salt. Brush the rough sides of the pita rounds with the oil and sprinkle with the spice mixture. Stack the rounds and cut them into 8 wedges. Unstack and arrange the wedges on 2 large rimmed baking sheets, spiced side up, and bake on the upper and middle racks of the oven for about 9 minutes, or until crisp and golden. Switch the baking sheets halfway through for even toasting. MAKE AHEAD The chips can be stored in an airtight container at room temperature for up to 2 days.