Am I the only one being driven crazy by problems with cookbook and magazine recipes that don't work? I had another one of those episodes the other day. You look at the recipe and think (if you've been around a while) something like, "Now that's a funny time to add the liquid [or whatever]", and then try to decide if it's an editorial problem or if that author really does it that way. For a long time, I thought, "Well, they've been doing this longer than I have," and followed instructions with my fingers crossed. Now I'm more apt to try to decide whether if I do it their way, will it do major damage? But wow, is that ever aggravatng!