monaery's Profile

don't feel bad for me! this has been a really interesting thread. I think it must be some combination of the quality of the pot itself (not making them like they used to, or lodge not being as high quality) and me roasting birds in them dry or perhaps pre-heating them without oil, as some of the commenters suggested.

but using a non-enameled dutch oven for roasting chicken and making no-knead bread sounds like a good idea. i may just get the lodge replaced and only use it for soups and braises, and then pick up a cast iron pot for the high-temp stuff.

thanks everyone!
maureen

recipes generally call for active dry if the type isn't specified.

this is delicious. i needed a quick working lunch, and this was on the table in fifteen minutes flat. i subbed white onion for red [and caramelized it a bit for sweetness] and tiny zante currants for golden raisins. dried cranberries would have been good too.

i love this kind of recipe--a quick hot meal is so much better than a cold sandwich on cloudy days!

tartelette has a similar idea with her lavender oatmeal squares. i've been making these for a month or two now and they're super tasty, easy to throw together, and very filling. i will take a few on the train in the morning with my coffee.

the best part is that the recipe's flexible, so that you don't have to risk a breakfast rut-- i do a lot of substituting, adding flax, currants, cinnamon, walnuts....even a pumpkin version. but the lavender is my favorite!

http://tartelette.blogspot.com/2008/09/breakfast-thoughts-lavender-oatmeal.html