Chris Bohjalian, who's been mentioned already, also had a book out of compilations from a column he wrote when he moved to Vermont. It's called "Idyll Banter," and I really enjoyed it. Right now, I'm reading "The Guernsey Literary and Potato Peel Pie Society," which is a few years old. I'm enjoying it. "The Distant Hours" -- (fiction) about a letter posted in 1941 that reaches its destination in 1992 -- is one of the titles on my to-be-read list. "A Vintage Affair" I read a few books back. Really liked it. A mystery to go along with your cruise theme? Mary Higgins Clark's "Santa Cruise."

Justgotabeme - I’m glad to hear you really like yours! Thanks for the feedback on the pans from Kohls. When you say special cleaner are you talking about the Cerambrite stuff? Thanks for the tips! Gooster - Thanks for the pan info! I will check those out. It shouldn’t be in this day and age, but I find it mind boggling that there are so many types and price points for cookware. I noticed companies don’t write ‘teflon’ on anything. Thanks for the other suggestions. I’m going to make a list. Mayflowers - I looked at some Calphalon pans while out today. Thanks for the tips and other pan suggestions. “Maybe it's the constant use of butter or oil that conditions the pan and the need to seldom scrub it.” Hmm… ha, I always scrub my pans after use. So you don’t really ever turn the heat higher than 2 or 3? What about for medium heat or… I’m just trying to wrap my head around this. If I’m boiling water I’ll turn the burner up to 6 maybe. Eggs are usually 3 as I usually get impatient around 2. I’ve actually been successful browning meat. Thanks for the video. There was info. in there I didn’t know. Tina - I’m pretty excited for the new stove. It seems I’ve had to clean under those darn coils a lot recently. I need to pick up a large pack of microfiber cloths. I’m a little nervous about having the stainless steel in general with all the smudges. Some people seem to think it’s no big deal to clean and others hate it. I’m hoping that even if it’s more upkeep for me the appearance will help me get over it/make it worth it. Gail - I never knew that. Just never thought about it, but that has happened more than once around here. I was explaining my new findings to DH today. Jlc - Thanks for the suggestions. I’ll check them out! Tibbrix - I really would like to try cast iron. I hear a lot of good things. I don’t know that I’ll brave it with the new stove, but maybe someday I’ll get to. Tishtoshnm - Thanks for the link! That is a neat looking pan! Olychick - The cast iron and scratches…yeah, that just sounds like a bad idea for here. Even if DH is really careful, I could see me forgetting. I’m surprised the dishwasher hurt your pan. I usually end up hand washing knives, plastic, and pans. I’m actually trying force myself to use the dishwasher more! Annie - Thanks for the suggestions. I really wish I had an Ikea near me. I’m not sure how much I’d buy there, but I’d love to have the ‘experience’ sometime. Joanie - I was pleased with our ceramic pan. I think I may go with that over Teflon. Holly Kay - Thanks for the pan info. Glad to hear about the Classic line. Scanpan was a brand that I was seeing while searching the other day. Thanks for the link! Outside - Thanks for the reassurance about cleaning the stove! Lizbeth - I didn’t think about ebay for All Clad, thanks! I would like to try one.

@tishtoshnm, we all have a personal line and mine is refusal to use toilet paper so thin that my finger punches through it. I don't use the ultra thick stuff, but I won't use that Scott "why bother" stuff either...lol. @terriks, my 10-year-old Bosch is useless unless you completely rinse the food off. What I usually do is put 2 - 3 cups of water into a large bowl and rinse the dishes with that. The water then goes down the disposal with all of the food residue. Whenever the Bosch dies, I will replace it with the best food eating dishwasher I can afford. @violet west, she really lives with the smell of urine? I thought maybe she had discovered a clever way to deal with that. I'm disappointed.

tishtoshnm -- As with many gluten-free books, they use more high-glycemic starches and all-purpose gluten-free flour mixtures than I care to consume. I tend to use more almond and coconut flour for baked goods. You are right, my "shoestring" is definitely much smaller than the author's (LOL). To give credit where credit is due, she does the math with many of the recipes in the book to prove her "shoestring" theory - based on making her recipe or buying a g-f frozen version. Personally, I can live without a gluten-free baked pretzel - at any price. Some foods you just can't make a good gluten-free substitute, so I don't waste my time/money. There are a lot of meat-related and vegetable recipes, but most people who are gluten-free don't need a recipe for glazed carrots or pot roast. The only recipe I've tried was for Arepas: (makes 10-12) 1 c. precooked cornmeal flour (P.A.N.) 1 c. grated mozzarella cheese 1/8 t. kosher salt 1 c. plus 2-4 T. tepid water 1/4 c. vegetable oil (I use coconut oil) In a large bowl, combine the cornmeal flour, cheese, and salt. Add 1 cup of water and stir to combine and incorporate the water into the flour mixture. Add more water by the tablespoonful if necessary for the dough to come together. Once the dough has come together, cover the towel with plastic wrap and allow it to stand at room temperature for 3-4 minutes. The cornmeal flour will continue to absorb water, and the dough will stiffen as it stands. After the dough has stiffened, wet your hands and divide the dough into 10-12 portions of about 3 T. each. With wet hands again, form the first piece of dough into a ball, then flatten into a disk about 1/4-inch thick and 2-1/2-inches wide. Repeat with each piece of dough. Pour the oil into a 12-inch skillet with at least 2-inch high sides, and heat the oil over medium-high heat until it shimmers. While the oil heats, prepare the first portion of dough for frying. Wet your hands again and press all around the edge of the disk, eliminating any cracks. Flatten along the side, smoothing as you go. When you fry the Arepas, if you have successfully eliminated all the cracks, steam will build up inside and they will puff and swell. It takes some practice, but it's well worth the effort. When the oil is ready, place each portion of dough carefully in the pan, and fry until golden brown, turning over once during frying and frying for 4-5 minutes per side. Do not crowd the pan. Fry in batches. Drain Arepas on towels before serving. With a wet serrated knife, slice the Arepas in half horizontally and serve warm or at room temperature. (Grainlady note: I slice them open before wrapping the leftovers for the freezer. In fact, I use my English Muffin "fork" for the task. I like to toast the inside on a dry griddle after they are thawed, apply the filling of choice - we often make ham and cheese - then grill the outside to melt the cheese inside and warm the ham. I also use them with poached eggs (using one-half of an arepa, toasted), shredded pork/beef/chicken sandwiches, egg salad, tuna salad...... I always wish I would have know this recipe for my mother, who had Celiac disease. She would have loved these little beauties. :-) -Grainlady