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A nice peasant-y country rye. One that doesn't double as a door stop.

Sorry I was unclear. What I meant was, the cheaper pans seem to burn the drippings more than a good pan does - so to keep that from happening I kept adding water to the bottom of the roasting pans when I rotated them or basted the birds. The birds roasted great - I don't remember having any problems with even browning. I use a probe thermometer in the thigh and would put it in the smaller one.

My croissants are eagerly awaited at Thanksgiving and Easter. The percentage of butter used makes me limit them to twice a year.

Love lasagna, but always had too many leftovers. Then I noticed the Barilla no cook noodles fit perfectly in a metal bread pan. This makes the perfect amount for me and DH - plus the pan is deep enough to sneak in an extra layer or two. I can't wait to try it with homemade ricotta and this sauce.

Which do you think would work better - freezing the extra sauce for later use, or making an extra pan of lasagna (or two) to freeze?

Pumpkin cheesecake please.

I'll be trying the pumpkin cheesecake this year.

Mmmm. I'm remembering these little potato croquettes. I don't remember what they were called, but I totally remember the taste.

Peach cobbler. It doesn't matter how often I make it - it's gone in a matter of minutes.

Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.

Sitting in the warm earth of my Grandfather's garden, while he used his pocketknife to slice us pieces of whatever he had just harvested.

As an eager young cook of 12 I was thrilled when my mother returned to work, giving me free reign in the kitchen every afternoon. Most of my meals were edible, some even tasty. I decided I was ready to attempt bread rolls. The recipe I found didn’t look too hard, but I severely underestimated the time dough needs to rise. The dough was still flat and unresponsive when it should have been going into the oven. Not wanting to hear the ridicule from three older brothers I decided to bury the evidence. The only unfrozen ground at that time of winter was near the back fence. I shoveled as big a hole as I could manage, covered it with dirt and twigs and told no one of my failure. A week later the weather turned very warm and nature awoke the dormant yeast. I returned home to see my brothers and father, armed with shovels and the shotgun, slowly advancing on the alien mound rising eerily by the fence. I was mortified, but learned a couple life lessons that day.

Marcella Hazan uses both Bechamel and Bolognese meat sauce in her baked green lasagne recipe - you might have gotten it from her. I've never tried it,it always sounded like too much extra work, but now I might have to experiment.

I say fudgy, light frosting and nuts in the frosting.