> > so. Sounds like blaming the victim, but this is a case
> > where enlightened self-interest is still achievable,
> > with a little effort and dedication.
> I guess.  Sometimes "cheap" is good though.. like kids clothes you know may
> fall apart in the laundry room as the kids outgrow them at about the same
> time.. delicate balance there though (g).

Well, that's true, but you're talking about stuff that you
know won't be used more than a year, unless you have multiples
of the same sex (and then there are these issues of fashion
and the just plain stigma of hand-me-downs).
 
> > enjoyed
> >> knocking people's socks off in my family, etc. (grin).
> > Interesting. You could have been ahead of your time
> > and started a healthy ecologically conscious bakery.
> True ...  but at that time, with our kids so little kids and our finances so
> tight, I would have needed an "angel" as we used to call it in the theater..

Well, I shouldn't say anything, because I'm about as
unentrepreneurial as a person can be.

> >> Eh yeah.. I've cooked some bowls, measuring cups that way  :)
> > I don't usually get them to the deform so far as
> > to become unusable. Of course, a cup measure that
> > has melted a bit isn't going to be a great cup
> > measure any more.
> So I've noticed Lol... I have one that is definitely not usable.  Why it is
> still in my measuring cup drawer, I don't know haha... I never use it, I think
> I'll free myself of it today.

Chuckle. Just don't sacrifice the memories, if it
still holds those.
 
> >> Honeyville Grains is very fine so it works really well for cakes and pie
> >> crusts.
> > Makes a nice crumbly crust, I imagine.
> It does.. and a finer cake texture as well than home ground from my
experience.
> In a pinch, I'd grind it myself but generally I don't.
 
I used to make walnut glory cake and hand chopped
the nuts. Now I suppose a few pulses and you're done.

> >> ===Castiglioni Stew with Rigatoni===
> > Interesting. I'd saute the celery and probably the carrots
> > before adding them to the stew, plus I'd put the olives and
> > mushrooms in close to the end of the cooking.
> That's the norm, it's true for some dishes.  Though when I make "soups" I
don't
> do that... the vegetables go in as is.

I really don't like the raw taste of celery if
it's not pretreated with high heat. Simmering
doesn't do it for taste or texture either.
 
> > Speaking of
> > which, it's been a really long time since I've made a beef
> > stew with celery. I like the combo, but it's hard to buy
> > just the right amount of celery - you usually have to get
> > enough so half of it rots in the vegetable drawer.
> That does happen now and again here as well.  I try to buy just the right
> amount in other words, I may take the time to get picky about the size of the
> bunch of celery.. don't do that all the time though.

It can be frozen, if you're perspicacious about
it, chopping it up and/or blanching it first.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Walnut glory cake
 categories: cake, perfect
      yield: 1

    3/4 c  all-purpose flour
      2 ts cinnamon
      1 ts salt
      9    egg whites (1 1/4 c)
    3/4 c  sugar
      9    egg yolks
      2 ts vanilla
    3/4 c  sugar
      2 c  walnuts, chopped as fine as possible

  Mix flour, cinnamon, and salt.

  Beat egg whites to soft peaks. Gradually add 3/4 c sugar and
  beat until very stiff and glossy. Do not underbeat.

  Combine egg yolks, vanilla, and 3/4 c sugar. Beat until light and
  lemon-colored.

  Fold yolk mixture into whites. Fold in walnuts.

  Pour into ungreased 10" tube pan.

  Bake at 350 for 55 to 65 min or until done when tested. Invert
  immediately. Cool completely before removing from pan. Frost
  with a vanilla glaze, or sprinkle with 10x sugar, or serve
  with whipped cream. Or do as I do and don't frost it at all,
  M's note.

  This may be the single most perfect cake I've ever had (M's 
  note), when my sister makes it. The second most perfect cake 
  I've ever had is when I make it and use hazelnuts for the
  walnuts.

  senior best of class winner by Mr. Umejiro Frank Kuritsubo,
  Oakland CA - 1964 Pillsbury Bakeoff
  Posted to NCE 5 May 98

MMMMM