baroness

The oven is the likely culprit.

The strong aroma of the cilantro didn't tip you off?

Here is a cheap and an easy fix for that nasty problem. I should note that there are other types, from stainless steel to silicone and some can be found in colors, at least in white and black as well as clear-ish. One vendor was offering them in other metal finishes, brass, bronze, etc., but I couldn't find it with a simple search. Here is a selection of aluminum 'gap caps': click here! Dollar Tree has three sizes of the L to XXL ziptype bags.

White clam sauce!

Kinsey Millhone, the star of Sue Grafton's mysteries, eats PB and dill pickle sandwiches on *whole wheat* bread. Sometimes I do, too. For this fall, mix very salty roasted peanuts with candy corn.

And -- what if the pennies damage the mixer's whisk?

King Arthur Flour has a wealth of scone recipes; why not change the apricots in these to apples?

Commercially grown wild rice tends to take much longer to cook than 'real' rice. I would NOT try cooking it together with jasmine rice, either in terms of flavor compatibility or cooking times.

From the EYB website: "The Recipe Detail does not contain the quantities or the method. Eat Your Books is not a recipe site - it helps you find recipes you want from the thousands you own in your cookbooks."

Extra bowls for the mixer, spatulas, measuring spoons, paring knives

Tea is truly dreadful when made carelessly; 99.95% of restaurants can't master the art of brewing tea. And they can't be troubled to use quality tea.

I'm a Feemster’s fan as well, and love my Microplanes.

Nuts Online click here! has lovely dried pears.

Here is another endorsement for Hell's Kitchen. Try their house peanut butter! For ethnic, try Emily's Lebanese -- way under your budget, little atmosphere, but good food.

I wonder how well buttery shortbread would fare in desert heat...what about quaresimale, the super-hard but very delicious Italian almond cookies???

No SR flour; I'm a 'yankee'. I think the amount of air that was beaten in and/or steam from the liquids leavened the cake.

Here it is: Mrs. Pettigrew's Lemon Cake 2 large lemons 3 Tbsp. sugar, for topping 1/2 cup butter, softened 3/4 cup sugar 2 large eggs, beaten 3/4 cup flour 1 tsp. baking powder * 6 tablespoons milk - or gin Preheat the oven to 325^F. Grease and line an 8-inch loaf pan with parchment or waxed paper. Grate the lemon rinds and set aside. Combine the juice of 1 lemon with 3 tablespoons sugar in a bowl and set in a warm place until the sugar dissolves and forms a syrup with the juice. Cream the butter and the rest of the sugar together until light and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Stir in the grated lemon rind, flour, and baking powder; beat again thoroughly (the longer you beat, the softer the cake). Add the milk and beat again. Pour into the prepared pan and bake for at least 1 hour; the cake should spring back when pressed gently in the center. Immediately upon removing the cake from the oven, prick the top with a long, thin skewer (such as a cake tester) and pour the lemon juice-sugar syrup all over the top until completely covered. Cool in the pan to allow the syrup to be soaked up and create a moist and tangy cake. * When I first found this recipe, there was NO baking powder. I stumbled upon the 'correction' many successful cakes later, so I consider the BP optional!

I have a similar (juice and sugar glazed) lemon cake recipe to the KA one that uses a loaf pan. If you are interested, I could post it.

Oh, just buy a Bundt pan. They make gorgeous cakes with little effort. The only 'problem' is that the designs are so attractive, it's tempting to buy more of them! Having amassed a nice selection of regular-sized ones, I recently bought a half-size 6-cup traditional Nordic Ware Bundt and FOUR different 3-cup Kaisercast pans. And, no, I wouldn't advise trying to make a tubed cake in other types of pans. You could always ask KAF.

A general 'rule' for herbs is 1/3 of the fresh amount = dry amount. HTH.

Here's another vote for Andrea Nguyen's book!

If you are worried about cross-contamination, you can make your OWN oat flour from rolled oats; just process them in a sturdy blender or food processor.

The Cherry Pie Larabars are wonderful - NOT too sweet!

I LOVE my pull-out faucet as well. But don't try to economize here; the mid-range and lower priced ones fail quickly.

And there can be typos, misunderstandings of terms, omissions of 'things you should know anyway!'. . .