MarthaBD's Profile

For us, it is breakfast foods: he'll always eat eggs, scrambled or hardboiled (he won't eat the "smoke"/yolk), waffles, pancakes, baked oatmeal, porridge-style oatmeal either steel-cut or rolled, and of course, bacon.

It looks to me like the Sorensen sofa from Restoration Hardware. Depending on what length you want, it is available for under $3K.

My sister made a sour cream pumpkin pie from Epicurious.com last year and it was amazing!
http://www.epicurious.com/recipes/food/views/Sour-Cream-Pumpkin-Pie-231014

Our favorite way to eat sweet potatoes is to pierce them a few times, rub them with a bit of coconut oil and salt, and wrap them in aluminum foil to roast until they are soft. More delicious than a baked potato!
Our second favorite way is sweet potato black bean taco filling, which we use in soft tacos and quesadillas or put on tostadas. The recipe is from Simply in Season, it is the first recipe at the link below.
http://www.threeriverscommunityfarm.com/html/sweet_potatoes.html

My first strategy is usually to boil an inch or so of water with a big squirt of dish soap for 10 minutes. This helps to lift off particles and gunk. Then I let it cool, and scrub away. After that, I'd do Barkeeper's Friend. Like others said, it is recommended by many stainless steel cookware manufacturers and it does not scratch! Make sure you wear gloves when you use it, it does weird things to your hands.

Our rice cooker broke a few months ago and we are hoping to replace it soon, but I feel your pain with cooking rice on the glass top electric, especially! I am going to try the two burner method next time. I also find it takes FOREVER to heat up oil for sauteing onions. I turn the burner on the pan with the oil in it, and then start chopping the onions. Five minutes later, it is finally warm enough to dump the onions in and hear the sizzle.
I also turn the burner off at least a minute or two before the end of my cooking time, because the cool down takes so long. It saves a bit of electricity and every little bit helps.
I rarely use the highest heat setting, except for boiling water for pasta. I preheat for awhile on medium heat. Also, read your instruction manual to see what it says about cast iron skillets. Some glass top electric stoves may say that you shouldn't use a cast iron skillet because it may damage the surface.
All in all, I can't wait to have my own place which WILL have a gas stove. Whenever I cook at my parents I am amazed how fast oil heats up in the frying pan. It's like magic!

I was going to suggest Hazelnut Brown Butter Cake, from the cookbook Sunday Suppers at Lucques (and found for free at Smitten Kitchen's website). It has a very small amount of flour, 1/3 of a cup, and people have made it gluten free by substituting rice flour or another gluten free flour for the all-purpose flour. The cookbook says that the author served it as her wedding cake! It is incredibly delicious.

My family's very favorite barley pilaf recipe, which comes from an old Reader's Digest cookbook my Mom had, is often requested and is my favorite barley recipe. I found the recipe online, I don't know why this website has it listed as "Asian cuisine" but it is the same one. It is delicious, kind of like a barley risotto. My mom omits the raisins but we like them.
http://www.ifood.tv/recipe/nutted-lemon-barley-pilaf

A rotisserie chicken usually does us for three to four meals. The last one we bought provided a roast chicken meal, then soft tacos with shredded meat. The carcass and bones, plus water, went into the slow cooker on low overnight with celery, carrots, onion, and peppercorns, and the next morning we had chicken stock! We used that to make a black bean soup that had the rest of the shredded chicken in it as well. So delicious and economical!

I made this recipe from Girl's Gone Child's blog (recipe by her mom) once. It was so delicious but was a lot of work! Anaheims definitely work the best, other peppers may fall apart (as I sadly learned). She gives multiple filling options!
http://www.girlsgonechild.net/2010/08/eat-well-www-say-peter-piper-come-pick.html