I accidentally put an oven mitt down on top of the grate on top of my gas stove. Even though the burner was off, the grate on top of it was still hot enough to melt the oven mitt covering and now I have melted polyester on my grate. I've soaked it in hot water and Dawn, but it's not coming off. Any ideas?

I think it's their experience growing up. My mom is a plain cook, (mainly because my dad liked it plain) but it's all perfect. Friends coming to my house used to say things like"I thought I hated turkey but this is great!- not dry at all!" Because. My mom is a good cook and a great baker I know how things should taste. Now my kids' friends are in love with things like roast lamb and alfredo sauce mainly because they've never had it cooked properly before! Upbringing is key! My university aged daughter laughed herself silly recently because she schooled her East Asian boyfriend on curry making - from my hints! LOL! They now have a friendly competition they call Brown (her last name) mom versus brown mom.

I always use biscuit dough to top my pot pies; it's great! A few caveats though (through hard experience since I chose not to listen to my mother). Reduce the amount of liquid in your biscuits by about 1/3. Roll it out thinner than you think. Thick biscuit crust results in soggy and uncooked biscuit dough even though the top looks glorious. Poke many steam slits. I'm not your mother, but trust me....

Not a complicated glaze, but the best duck I've ever had.....stuffed with onions and apples and basted regularly with apple cider.

Do I pick a dish I like or one that. I need help with? Hmmm...
ENCHILADAS!
Yummy wins...

That's what I was going to say, cosidering all the turmoil.
APPLE PIE
and, just to stir things up
CHICKEN POT PIE

Pumpkin should be October.

OOOOOOO! OOOOOO !

POT PIES!

How about apple pie then? Plenty of scope there.Possibly a combination, like pork with apples? I was actually looking forward to all the ways you can use apples. That was the reason I suggested it. We tend to make the same dishes over and over. I was looking for a way to be inspired by others' choices for a simple, inexpensive, readily available ingredient.

Don't go to indianrecipes.org.
My computer got hijacked.

I adore you mcf, and I like your plan. I definitely want more info from you.
I am on a mission (secondary) on this board and anywhere I see it...
it is voila` not wah lah

Isn't turnip high carb?

holandaise
chopped hardboiled eggs (especially good with hollandaise over asparagus)
compound butters made with herbs, zest of citrus fruits, chopped nuts . There are so many combinations for this..
and I definitely second the mayo dressups.One I use all the time has garlic, capers, lots of parsley, minced red onion, chopped pickle, lemon zest and juice, s & p
cilantro, lime and chili or jalepenos in sour cream
toasted almonds and blue cheese
pumpkin seeds or pecans and goat cheese
any homemade spiced nut (obviously the savoury kind, not sweet
cheese can be used in compound butters too
romesco without the bread

Everyone except me.lol

Voila- it's French

Oops! Forgot quinoa and my favourite snack...
MARINATED JALEPENOS STUFFED WITH FETA!

I'm diabetic too just recently, but I'm taking a different approach. Partly my goal is weight loss so maybe the BC will be easier to control. I try not to buy processed foods. I let myself have all the fruits and veggies I want. I've almost eliminated bread and when I do buy things, like wraps, I get whole wheat or multigrain.Half my plate veggies, 1/4 plate protein, little or no starch.
..
breakfast is always plain yoghurt and fruit with maybe some nuts tossed in depending on the fruit.
plain yoghurt (not low fat!)
fruit
pecans
pumpkin seeds for adding crunch to salads
whatever the meat specials of the week are
cheese (non-processed)
veggies
avocados
lettuce
dried black beans for adding to avocado salad or chili
decaf coffee 'cause caffeine is a bitch to BS levels
sweetener for coffee
tea
green tea (lowers BS level)
75% chocolate for an choc attack or a chocolate mousse made with eggs
Special K crackers for those moments I really want a vehicle for my cheese without cheating too much
butter, milk, eggs
Italian sausage because they add so much flavour
brown rice because my family loves rice and I still have to feed them too and I just take 2 Tbsp
whole wheat pasta (see above)
peanut butter for them and my asian sauces
lots of herbs so things taste great and look pretty

I like your menus!

LOL! When my hubby and I are at places where they grind the parm we say"don't stop until the boss is about to fire you"

Splenda doesn't do well in heat. Use it in desserts that are cold or frozen and cut down a little so it's not such a prevelant taste.
I haven't tried it yet, being just recently diagnosed, but I've heard that xylitol stand up to heat better.

What's your recipe? Mine always comes out bland.

Is the oil necessary? Could it just be puree?
Also, I have tons of rosemary in my garden right now with Fall fast approaching. Rosemary oil perhaps?

I like that idea! Maybe even in little icecube trays so that I can just throw in a cube.

Many, many Indian restaurants that I've been to have this type of sauce, which makes it great to scoop up! I don't detect any creaminess at all. Usually dark brown, even texture, although it certainly isn't completely smooth, oniony and meaty and spicy. If there is tomato in it you certainly can't see it, so maybe a tomato paste, but it really does't have any reddish tint at all, whereas the recipes I've tried that have tomatoes or paste in them definitely have that warm brown hue. I would say the consistancy is more like saag if the spinach is finely chopped.

doesn't oil+garlic = botulism? How fast would I need to use this up?

Hate squash and sweet potatoes. How about...
APPLES?

Where's the fun in that? Isn't this supposed to be a creative outlet?

I'm in the mood to make something more interest than just my usual roast. Restrictions are no sugar because I'm diabetic and not spicy (hot) since I have a picky 9-yr-old. Any great ideas?

This is why I'm thinking of getting another Henkle. It just feels so right in my hand. Not too big, not too small, not too long not too flat etc.

Trust me, it was not me that did it! My mother bought me that knife for my 15th birthday. She brought it back from Germany. Hubby did not grow up with nice things at all and does NOT know how to handle them or even why it's such a big deal. He broke my Victorian chair by sliding down the back as he sat, washed my antler handled carving set in water, etc. When I get upset he says"what's the big deal?" and replaced my knife with a whole new set - from the dollar store. It would never occur to him that knives could cost more than $10