lindag

Kudos to you for having the ability to fix it yourself...I'd be waiting for the new one to arrive.

You are such an over-achiever!!! I look at your meals and breads and feel like a sloth.

Where is the 'shocked' emoji?

About all I can add is that I bought the GE Cafe range six months ago for my newly built home. I have cooked on just about every kind of stove made and I can honestly say I LOVE induction. This range is not only beautiful bot a dream to clean.

I bought some Rainier cherries yesterday at my fortnightly trip to Win-Co. My experience was the same as yours...don't think they were really quite ready for the picking.

So true! My one and only case (brought about by fresh spinach) turned into pneumonia and kept me in hospital for two days.

"I love, love, love Brussels Sprouts and will try your recipe next" Me too. Thanks @kaybfor the suggestion.

Is it possible that this would work for breads to help toppings stick?

Depressing? Not at all. I find it terribly interesting to read about other people's oddities.

I'm sorry to be veering off the subject for a moment but I have to tell about my friend who rode the bus to work every day and always came back with a story about the weirdos on board. My favorite story was this one:" My friend was in her forties then and was really quite pretty. One day her bus was quite full and she had a seat on the aisle. Riders were pushed together. The bus was bouncing along and folk were getting off here and there. There was a man pressed up against her shoulder until she noticed that most of the standing passengers had gotten off or found seats. The man continued to rub against her. She was forced to get up and move to another seat.

It just baffles me how people like this (the woman in the chef's hat) can manage to function in the real world. I mean, is there a meltdown every day?

After all your recent renovations at home, I believe you deserve a well-earned vacation. Fish on!

Wonderful story!

Thanks for the great stories! I know we can all relate in some way.

A follow-up on my purchase of the FBSO: Now that I have had it for a couple of months, I'm getting acquainted with the controls (which wasn't easy for me). An now I really love this oven. So much so that I got rid of my CSO and replaced it with my old Kitchen Aid toaster. My CSO was very well used and really cruddy. Almost everything I've made in the F Blumlein has been a success although there was a learning curve that frustrated me for a while. All in all, I'm crazy about this thing, my breads are wonderful, which was primarily what I wanted it for. (I did buy the bigger model that there would be enough interior height for big loaves.) The only complaint I have, other than the early on difficulty learning the controls, is that there is a whine when the unit is working, but it's not so bad that I can't tune it out.

I doubt it. My friend served her burgers with the jam and it was a hit with all her family.

My neighbor brought me a sample of the bacon jam she made. I sniffed it and thought it was the best smelling stuff I'd ever come across. Here us the recipe she used. I'm making my own today!

My Dad was from Alabama, and there, I'm told, cornbread does not contain sugar. As kids, it tasted like eating plain cornmeal. I'll take Jiffy any time.

Risotto in the ipot. Made with asparagus and peas and Parm. Fast and easy.

i definitely need to try that!

What's your favorite brand of Gin?

Friday it was warm enough here (86ºF) for the first margarita of the year. Today it's back in the mid 50s so it'll be a Clam Digger for me.

It also makes short work of mixing dry ingredients

Yeah. It's seen a lot of flour.

Yes they do....thanks for picking up on this. There is a 1/4" gap when pans are inverted. I was able to cancel my order and then placed another order for Lodge's cast iron bread pans....they're the smaller size but maybe will still work.