baroness

Penzeys sells it, in their shops and online.

For Future Reference: Editors traditionally use blue pencils! One of the reasons was that in the (now old-school) technology that required photography as part of making printing plates, certain shades of blue were not detected in black-and-white photography. The blue directions and notes didn't need to be removed prematurely.

I've not had any bad experiences with the staff.

I took a look, and it's a nice fridge! The pictures I looked at showed that the bottom freezer has a regular door rather than just a pull-out drawer (which I hate). But the drawers seem awfully shallow. Could you stick a turkey in there? Do the drawers come out completely if you need more space for something like a turkey? ← I have the bottom-mount F&P, that has a regular freezer door. I love the drawers, particularly the shallow center one (great for individual freezing of small items like berries or cookie dough balls). The top bins can be removed from their tray to make a large space, but I don't think the bottom drawer is removable. It is, however, big enough to hold a large turkey.

I had a library book out recently (though not now!) that addressed the size of vegetables on the endpapers to cover the entire book's recipes -- perhaps one by Deborah Madison? If you are not baking, I consider size to be a matter of taste...if it were me, I'd try about 1 cup of canned tomatoes and 1/3 cup of onions (but I would use the whole onion, as I like them!).

Not that I frequently agree with their choices, but you may want to look at Consumer Reports (you can buy online access for as little as a month, last I checked). Their reliability ratings can be interesting. Freezer drawers are a good thing IF there are at least 2 of them; otherwise it's a backbreaker to find anything in the deeper ones. My Fisher & Paykel has 3 drawers -- which I dearly love -- but you wanted a common brand. Good luck in your quest!

As a fellow coffee-shunner, I totally agree. The tea-indifferent restaurants are losing coffee/tea AND dessert sales. And isn't dessert one of the most profitable items on the menu?

Unusually rich/fatty food affects many people badly if they do not usually consume such fare. Another suspect would be the water; I've learned to avoid ice, salads, and anything with non-boiled water in numerous locations even in large American cities...bad (for me) water has sent me out mid-meal, while others seem to have no problem.

I just found this muffin recipe with 1 cup of oat bran: Recipe!

Generally, for most baking, ingredients should be room temperature.

I brewed my sample Western-style for 5 minutes. Very floral fragrance with a hay-like note; reminded me of walking into a good florist shop. The brew was very pale and delicately flavored. I can't imagine many foods that wouldn't overpower this tea. Verdict: Interesting, but I prefer the darker, more robust Ti Kuan Yins.

Please DO POST the recipe! I've had a bread machine for about 2 months, and find it a great addition to my baking tools. Panettone, bread sticks, ciabatta, savory and sweeter breads....I haven't bought a loaf since the Zo's arrival. The far-less-mess factor has me baking far more bread and other yeasted items than I used to, when it was all 'by hand'.

gfron, From the site you linked: Product Specifications Air-Cooled 115/60/1 65 Lbs. R-134A Not intended for overnight storage. NSF Standard 7 Lin - Condensing Unit is on LEFT from front view Is this okay for your needs?

Fresh/Raw Cranberry Relish is great (grind about a pound of berries with two whole oranges; sweeten to taste). I've also slow-baked them with Cointreau and a touch of sugar.

Though I generally enjoy my Whirley-Popped corn with just salt and pepper, I finally found a dry seasoning that I really LIKE: Penzey's Brady Street Cheese Sprinkle (Romano Cheese, salt, garlic, green peppercorns, parsley, and sweet basil).

I like the look of this material Vetrazzo. Being mostly recycled glass, it's sustainable as well as attractive.

I just located my recipe; despite the use of all butter, they are fairly cake-y...perhaps due to making dough balls rather than rolling the dough out. Chinese Almond Cookies Sift together: 2 3/4 c. flour 1 c. sugar 1/2 tsp. each salt and baking soda. Cut in: 1 c. butter until mixture resembles cornmeal. Add: 1 slightly beaten egg 1 tsp. pure almond extract and mix well. Shape into 1-inch balls and place 2 inches apart on UNgreased baking sheets. Place a: whole, blanched almond (about 1/3 c. total needed) atop each cookie and press down to flatten slightly. Bake at 325F for 15-18 minutes (until set and bottoms brown slightly). Makes about 4 1/2 dozen.

Here's a good source for dried fruit, including regular and organic dried pears: Look Here!

Shortening will keep a cookie from spreading as much as butter would. With that much fat in the recipe, I wouldn't grease the baking sheets. Are these similar to Chinese-American "Almond Cookies"? My recipe for those directs one to make balls of dough and press the almond on top to flatten them a bit.

For your Mom, the Keller may be too much of a culture shock, as may "Hot, Sour, Salty, Sweet" (which I borrowed from the library and admired as a coffee-table book, but that's about it). You stated that she had few cookbooks; maybe she just doesn't *like* cookbooks? I (and my groaning bookshelves) should be so fortunate. For something that could gently open her eyes and provide inspiration and knowledge, I'd suggest "The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show." Everything I've tried has been delightful; it was one of the rare borrowed-from-the-library books that I have HAD to buy this year.

Well, there are 'stained glass' cookies -- make rolled-out cookies, such as sugar cookies. Put the cut-out cookies on the well-greased!! baking sheet and use a smaller cutter to cut one or more shapes out of the center of each cookie. Fill holes with crushed hard candy; bake.

scm = sweetened condensed milk

If you're making marmalade, the Vermont Country Store sells cans of "prepared Seville oranges": click!

And, in addition to good karma, a tax deduction!

Here's my mother's recipe for: Chocolate Popcorn 12 c. popped corn (about 2/3 cup kernels needed) 1 c. sugar 2/3 c. corn syrup, light or dark 2 Tbsp. butter 6 oz. semi-sweet chocolate chips 1 tsp. vanilla Preheat oven to 250F. Place corn in large pan; I use a turkey roaster sprayed with Pam. In a 2-qt. pan over medium heat, mix sugar, syrup, and butter. Bring to a boil, stirring constantly. Remove from heat and stir in chocolate and vanilla. Pour the chocolate syrup over popcorn and mix well. Bake 1 hour at 250F, stirring now and then. Spoon baked popcorn onto waxed paper or large baking sheets to cool, breaking up large clusters with a spoon. Store airtight. This is a non-sticky treat. You can substitute bittersweet chocolate for the chips; add toasted coconut shavings or nuts such as almonds.