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My mom's ancient Joy of Cooking when I got my first apartment in college.

Thank you for such great ideas, you are helping to unlock my brain freeze, for sure (keep them coming, too!). I really like the Thai basil chicken idea--finsbigfan--thanks so much for taking the time to post that. Mmmm.

Loose rules during the work/school week are good for us...meatless Monday, some sort of pasta on Tuesday, soup on Wednesday, chicken on Thursday, fish/beef/pork Friday. That way there is flexibility with recipes, but general rules to go by to guide planning and shopping.

Corn and bacon chowder--without cream, but with buttermilk drizzled into the bowl afterwards. Yum!

I've been using this method--which is easy and results in perfect rice. Plus, it IS nice to have a stash of already cooked rice in the freezer for when you want it with minimal effort and don't want to heat up the kitchen...

http://angrychicken.typepad.com/angry_chicken/2008/05/the-rice-cookin.html

Sinking cupcakes used to be a chronic problem for me. Turns out I was filling the cupcake tin too high with batter. Now I always end up with more cupcakes than the recipe dictates, but they are nicely shaped. Don't make my other mistake--in a hurry I loaded my oven with three muffin tins, and didn't leave adequate space between them (I think two were actually touching each other) --viola--burned cupcake bottoms--every last one.

http://www.realfood4realpeople.com/convert.html. Just one of many!

Lemons and lavender-steeped simple syrup!

Thank you for your suggestions! I'm passing them along and I am sure they will be helpful!

I made some frosting with confectioner's sugar last week for a big cupcake project--twice in two days. I noticed that when I tasted the first batch, on the second day, the 'harshness' was gone--especially when compared with the freshly made batch. Maybe you should just make it the day before and cover it (no fridge) overnight, and then beat it up again just before you use it.

Butternut squash puree would be delicious with this--flavor it up with sauteed onions and maybe a little touch of cream and a bit of blue cheese and toasted walnuts.

Last month, at the recommendation of Boston-area foodies, I sought out and attempted to eat a banh-mi with gristle. Actually I think it was Vietnamese Head Cheese, but to me, it was jellied gristle, and needed to be flossed out of my teeth. I tried to wash that nasty sandwich out of my mouth with a bite of the steamed pork bun my husband was enjoying (filled with PINK ground pork)--even more disgusting. I will NEVER attempt to eat a banh mi (or steamed pork buns) again--no matter what the purported filling.

I use a 5 quart dutch oven. You don't get the crispy skin, but you do get the most deliciously chickeney tender yum, delicious jus, and a CLEAN oven! I follow a recipe I found in Cook's Illustrated a while back...I think it was French-style roast chicken. Easy as anything, especially without a smoking greasy oven to contend with!