Sarah S. Rigs's Profile

If you did want to do glass, take a look at local thrift stores - you might be able to score a good assortment of pyrex bakeware on the cheap. You could also ask to borrow from friends/ family nearby.

I would drizzle a bit in with hummus- 101 cookbooks has you make a fire oil for one of her recipes, and I think you could sub a bit of your oil for that. You can also mix it with a bit of regular olive oil to dilute it, and cook any number of things in it- a stir fry or roasted veggies come to mind. I also mix chili oil in my tomato sauce to give it a bit of a kick. I'm sure it's usable- just mix it in with things and start with just a little and then you can add more until you get the level of heat you like.

Yes, my mom's cake pans have those! Sadly my newer ones have non, so I have to use parchment- the slide bars are much less wasteful!

What about a cheery yellow? I could envision anything from a soft pastel to a bolder, saffron-y hue. I think a little yellow would brighten it up in there and make it quite cozy, and though I can't quite make out the exact colors in your comforter, I think adding a few of the right accessories/ accents could make it all tie in together.

I can't believe that's actually possible to be allergic to all fruits and vegetables. Every last one? I've known people who literally refuse to eat them, but come on!

oops, bit of a typo - question #7 is a duplicate to question #8, so I think the interview question on # 7 is wrong. Just fyi if someone can update that - lovely interview!

Ew. I was hoping that headline was a joke.

I've run into the same dilemma- I love good, crusty, fresh bread, but I'm only one person and one can only eat so much bread! I have gone halvsies with another single friend before - that works out very well! The other thing is, once I get breaded out, i.e. I'm at the sandwich/ toast phase you describe above and I'm feeling like I'm eating too much bread but there is still a bunch left - I pop it in the freezer. No, it's not going to defrost and magically taste fresh out of the oven, but then I can pull it out and make small batches of croutons or bread crumbs as needed, or cube it up and make bread pudding. It helps extend the life of the bread and keeps me from eating it all at once.

Heidi at 101 cookbooks has a pretty awesome soup that uses up a bunch of celery - I don't even particularly LIKE celery and I really enjoyed this soup. http://www.101cookbooks.com/archives/christmas-lima-bean-stew-recipe.html

Bread pudding! I don't know if you can get your hands on pumpkin puree this time of year, but Smitten Kitchen's pumpkin bread pudding is fantastic! http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/