baroness

If you do want to send fruit, I'd suggest using a fruit company (Harvey's Groves, Hale, whatever) as they know how to prevent freezing (and deal with the 'produce police') en route. A bit pricey, but healthy goods.

Particularly for covering a bowl of yeasted dough while it's rising

Biscotti keep so well - if no one eats them - that I wouldn't bother freezing them.

Biscotti keep so well - if no one eats them - that I wouldn't bother freezing them.

I don't think silica gel will help. Mixing moist cookies with crisp ones in storage tends to average out the moisture of all to one unappealing result.

Pardon these questions from a tea-only drinker: Are these 'K-cups' recyclable? What is their environmental impact, with all the packaging?

Torakris, Do you know what is in that square container that the guy in your YouTube link adds to the rice? It looks interesting.

Be aware that as the number of choices increases, so do the number of pieces taken per person. Maybe it's the old "collect the whole series!" gene.

So does mine! I have little blue lids from Petco (with their logo) that fit perfectly. Broccoli bands, when wrapped around stubborn jar lids, give great traction.

They are available here in NYC year-round.

Popsicle sticks are also good for mixing paint, epoxy, etc.

Why is aluminum foil so often called tin foil?

IN the same sentiment, one of my refrigerator magnets reads: "Dull women have immaculate houses"

As Lisa explained, glass is great for baking pies. Glass and ceramic are especially attractive when the item is to be served directly. The glass corners may be more rounded than *some* metal pans, but I am not that concerned about smaller corner pieces - it's an excuse to have another piece as well

I haven't seen ink stamps in years, and wish they would re-appear, for the same reasons Pierogi stated.

I remember some of the mainstream 'women's' magazines - perhaps Woman's Day or Family Circle - used to publish a monthly dinner menu plan...perhaps they still do. They often would re-purpose leftovers from roasted poultry, hams, etc. later in the week.

And what about detergent residue? Or would you run it with water only?

I find that the filters that are more like socks work better than cheesecloth.

Amen! This was one that the dear New York Public Library saved me from buying

I generally restrain myself from buying any cookbook costing over $15 or so sight unseen; bookstore browsing and borrowing from the library has saved me untold thousands. I cannot bear to throw away books, either, so I try to find library book sales or other charity sales to unload the very occasional 'dud'.

Looking at some pasty recipes may help.

For those of us who are hopelessly in love with the printed page, bookcloseouts.com is currently offering an additional 35% off their cooking titles. Uh oh.

The carrot-tuna 'salad' is a favorite for me as well. Most of the time my microwave is used to time other cooking, though.

You might need a freezer - not a warehouse - as the whole grain products do not have a very long shelf life at room temperature. And then there is the need to defend against insect invasions.

There are mixes - and then there are mixes. The various King Arthur Flour mixes I've tried have had results equal to very good (though not stupendous) from scratch recipes. And their ingredient lists do not resemble a chemical warehouse.