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I find the refrigerator usually dries out baked goods. Most are better if stored at room temperature or tightly wrapped in the freezer.

LOL! That's where mine is, too! I have absolutely no idea what to do with it. WHen it was first gifted to me, I tried it 2 or 3 times. It sounds like a tornado. Maybe if I had left the food in longer, it would have been good, but I just couldn't stand the noise. It was worse than the Vitamix.

I feel for y'all. Keep warm.

Something Stupid - Frank Sinatra

I used to have one of those . I don't know how it works, but from experience i can tell you that it DOES work.

1. It works better on a pan without the rack. 2. The purpose of the foil is to make cleanup easier - it doesn't affect the way it cooks. 3. Microwaves can sometimes cook bacon unevenly. I find cutting the slices in half first helps. Also watch out, fattier or leaner slices cook differently...

Downtown - Petula Clark

I have some of each - round, oval, rectangular.

I live in hurricane country. When the powerr goes out, often the only thing that still works is texting and cell service, My smartphone is my only connection to the world. The landline is useless.

Yes. You are the only person on the planet......

Andy is right on. Canopener - 2 knife sharpeners.

I love my Apple Watch! I can answer text messages, emails, and even my phone. And when I lose my phone, my watch can find it for me!

The ring comes off as soon as I buy them. WIth the ring, you can't clean them in the dishwasher - they 'nest'.

Hit the Road Jack - Ray Charles

Torn Between Two Lovers - Mary MacGregor

I don't know for sure if there is a lacquer coating. It is just common on decorative finishes. If there is, try some lacquer thinner from the hardware store.

First, those are not copper pans, they are tri-ply pans, with a decorative copper outer layer. the interior is stainless steel, and needs to be treated as such. Barkeepers friend is the best way to polish the interiors. If you aren't familiar with it, it comes in a can like Comet or Ajax...

I'm with Andy. I don't usually like leftovers, and stews are no exception. I think they lose a lot texturally, and for me texture is part of the eating experience. One of the major food sites (maybe either Kenji or Serious Eats) did testing on this and debunked it. It's an old wives' tale...

I cooke dsome of my homemade mushroom-truffle ravioli from the freezer. Topped it with a black garlic-whote wine-cream sauce. Big side salad fills us up so we don't eat too much pasta!!!

I sous vide a couple burgers to 124F (pretty rare). That gave me some leeway when I put them on the griddle to brown them. Melted Jarlsburg, sauteed mushrooms, Peter Luger sauce. Toasted brioche bun. Beautifully pink and juicy.

we have the same arrangement. I cook, she cleans up.

Make the World Go Away - Eddie Arnold

I had a couple of stick blender in the past, and didn't find them very powerful. Then I got a Bamix Pro about 15 years ago. The added power makes a huge difference! It's still going strong after all those years. Remember that Watts don't mean anything. They are a measure of how much energy...

96  Tears - ? And the Mysterious

Witchy Woman - The Eagles