Mssassybaskets's Profile

Hm, We've had weather in the 50s the past couple weeks (Pennsylvania) and all I've done is close up all the windows when it gets too cool at night! The days have been in the 60s, so it's still beautiful open window weather! That's coming from a former Minnesotan though. I'm used to it. I definitely won't turn it on until we have a freeze.

I second the cheap Black and Decker! I have the previous model of this one: http://www.target.com/p/Black-Decker-Stainless-8-Cup-Programmable-Thermal-Coffeemaker/-/A-12705378 and have had it for years. Is programmable, makes great coffee, unbreakable carafe, and probably the most economical option out there given how long it lasts!

While I appreciate the attempt at a good gluten-free flour mix, the name is misleading. There is no such thing as a "cup for cup" equivalent in gluten-free baking. It might work for some recipes, but on the whole gluten-free flours just act differently. For cookies and muffins, it is entirely possible that this will work well, but don't bother trying a "cup for cup" equivalent when working with breads or any other yeasted recipes. On top of that, this stuff is ridiculously expensive!

There's no ring in it, but these might work: http://www.myknobs.com/ri340279195.html

How timely! I just did the same "refinish" on a little antique oak dresser I found on Craigslist. It had an ugly, splotchy patina, but with a little oil soap, scrubbing and oil, it looks great now, no stripping or refinishing necessary.

It's so nice of you to consider her needs and learn about them before a problem occurs. Items like cast iron, wood spoons or cutting boards, some plastics (old ones in particular) and other porous items like pizza stones need to be kept separate. If you use it with gluten, it becomes a gluten-only item because the gluten can be absorbed and released into future food. Just make sure you wipe down everything after cooking food with gluten. It might be wise to separate the foods with gluten in the cupboards just to avoid confusion. If you plan on cooking for your roommate, just do a lot of research first and let her know everything you're doing so she can be comfortable with it.

Once you get used to it, its not so hard. Good luck!

If your problem is that the soup didn't get mushy, could it be that you didn't add enough salt? Salt helps dried beans cook faster, by making their cell walls break down faster. If you reduced the salt in the recipe that could be why.

Watch out for the Stickypaws! I just pulled some old strips off the back of my Room & Board chair and they left a disgusting layer of sticky goo behind. Fortunately scrubbing with Goo Gone followed by Resolve did the trick -- surprisingly, left no damage at all. I will stick with nail trimming, my big homemade scratching post and a squirt bottle from now on.

I have had success with a 4:2:2:1 mixture of brown rice, white rice, sorghum and tapioca flours, mixed with 1 tsp xanthan gum per cup of flour. I'm not a big fan of Bob's because of the beany flavor.

Peanut Butter Panda Puffs! Guess I'm a kid at heart.