I think successful biscuit making is not so much the recipe, although that is important, as it is the technique. I've always heard and read that to use a light hand and not overworking the dough is important, but the advice given by Marion Cunningham in the cookbook "Baking With Julia" put it in a way that sunk into me. She says, "To have a good biscuit hand is to have a light touch and restraint - a biscuit dough is so soft that it invites poking and prodding, kneading and mashing, when it should be just barely worked. The golden rule with biscuits is to stop doing whatever you're doing to them two beats before you have to. So, when you're rubbing the shortening and flour together and there are still some chubby chunks of shortening - stop. When you're tossing the flour and butter mixture with the milk and the dough looks only just moistened - stop. And when you turn the dough out onto the counter and knead it just to work it into a mass, count each knead, get to ten, and - stop." Now she mentioned shortening, which I don't use, since I prefer butter, but the technique is the same. Actually what I do is something I believe Grainlady suggested either for pie or for biscuits, I don't remember which. I cut half the butter into the flower until it has small crumbles, then I cut or work with my fingers the rest of the butter, but leave it with larger chunks, more pea size. In any case, when I started following Marion Cunningham's advice about stopping before you think your finished mixing, before it looks like it's ready, my biscuits got a whole lot better. Sally

I'm not single, but I agree about the veggies, and how handy soup is for making sure there is an easy way to eat them. When I was single, I did a lot of soup and quick stir fry. Similar to your idea of using small loaf pans for casseroles, I like using ramekins or big muffin pans to do mini casseroles, things that are easy to warm up because they are so small. Baked egg casseroles of different types make a really special breakfast OR dinner. Quiche ditto. Back to veggies, and fruits too, this is SO important. If you want to feel really fantastic every day, you might try smoothies for breakfast, but add a leaf or two of lettuce to your basic banana and frozen berries or cherries, etc. A Vitamix or similar blender will do the best job of pulverizing the green leaves for maximum nutrition to you. I can barely taste the green. Also, when it comes to produce, it is difficult to buy some things in portions that make sense for a single person. I even have a hard time with that with a small family, sometimes! One solution that I've really enjoyed has been the Aerogarden (so much so that I just got two more). I really dislike wasting lettuce, but when I grow lettuce in my aerogarden, I have enough lettuce for a nice side salad about three times a week, in addition to pulling a few leaves off when making sandwiches for lunch. I spent almost nothing on lettuce during the 3-4 months that my aerogarden was producing its cut-and-come-again lettuce. They also do heirloom cherry tomatoes, peppers, different herbs, strawberries, flowers, and even have a master kit for people to try whatever they want. Some people are experimenting with dwarf eggplants and things like that. When I did one of the mixed herb kits, my favorite was the green Basil -- we made pesto and bruschetta until it was running out of our ears, it produced so well! I can't wait to try them all, and to have all the lettuce, tomatoes, peppers, herbs, strawberries, etc, that I want to have on hand. There isn't another small, table-top aeroponic or hydroponic system like it...in particular, the grow-lights are an integral part of the unit, and they are automated to stay on the right amount of time for the sort of plants you are growing. Feeding is a breeze because, unlike most hydroponic systems that need a lot of attention to nutrient concentrations, the Aerogarden only needs nutrient tablets every two weeks (they come with each kit), and since the machine reminds you when to add the nutrient, it is very, very easy to take care of. Watering varies by the maturity of the plants, but there is an indicator on the unit that tells you when to water. In the beginning, I usually only have to water every 2 weeks. When the plants are in full growth and production, I may add water once or twice a week. I know to water it when I see the "needs water" light turn on...and I also know, now that when I begin to hear the pump, I can add water. Periodically remove any brown leaves (the plants get so bushy that some of the underleaves don't get as much light, and harvest. I love these so much I just got two more, and the company threw in a free wall unit so I can mount them neatly in a column. If you have a Sur La Table near you, they may have one growing as a demo. Tres impressive. The company is branching out and will be creating less expensive models soon, to be available at a wide variety of retailers. Their main site is www.aerogrow.com. Check out their stop-motion animated movie comparing the growth of their aeroponic pods vs the same seeds in soil, both underneath the same grow-lights. They also have (or had) videos with chefs and a host from a garden show on hgtv, talking about how they use it and like it. I waited a long time to buy this little jewel (it isn't cheap), but I have been so happy with it because it has helped keep me eating green without extra trips to the grocery store.

Grandma never cut a biscuit either, she just pinched off a piece, shaped it a bit with her hands and dropped it onto her baking pan. She always made sure that the sides touched a bit so they didn't spread out too much. If she actually wanted something that looked "fancier" she patted the dough into a square and cut it with a knife into biscuit sized squares, then baked. Her biscuits were the best. My biscuits are good, but they ain't Grandma's that's for sure. I love hot biscuits with butter and honey, though, so I make them anyway and wish Grandma were here to show me how ONE MORE TIME. Sigh. At any rate, overhandling the dough is the biggest problem most people encounter. The fat must be very cold and I've never made a biscuit worth a tinker's dam* in the food processor. I use an old fashioned pastry cutter to cut in the fat, Grandma used two knives. I always use buttermilk, even if I have to buy it especially for biscuits. Sometimes I add cheese, sometimes not, and I've occasionally made and liked sweet potato biscuits and a spicy chipotle biscuit that Caliloo posted from Bon Appetit: CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE 1 tablespoon unsalted butter 3/4 cup (packed) chopped green onions 1 1/2 cups all purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon coarse kosher salt 1/2 teaspoon baking soda 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese 1 large egg 3/4 cup (about) buttermilk 1 tablespoon finely minced canned chipotle chiles in adobo* 1 egg, beaten with 1 tablespoon whipping cream (for glaze) Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat. Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened. Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze. Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm. Makes about 10. Bon Appétit March 2006 Good luck. The only way you can ever make a good biscuit is with practice. Yummy, yummy practice. LOL Annie

Our whole family was here last weekend to celebrate DHs birthday. Just the 3 kids, 2 grandkids, son-in-law and older son's fiance. Every bed in the house was full with one grandson in a sleeping bag on the floor. It was wonderful. Our younger son surprised his father by flying in from Oslo where he is working until Thanksgiving. We no longer go out to eat as a group, which would be easier, because the soon to be 2 year old grandson doesn't do too well. So we had oven baked pork ribs prepared with onions and peppers, au gratin potatoes, green beans almondine, wine, cake and ice cream and pre dinner cocktails our older son brought to mix in his cocktail shaker: Gordon's Cups. They all spent the night and the next day I babysat the grandsons while the others went out for breakfast at Coco's. Had a nice lunch of cold meatloaf sandwiches and then DD headed back home with her family for an early dinner and bedtime. On Monday, DHs actual birthday, our younger son took us to a fancy breakfast at the Montage in Laguna Beach; we ate on a balcony overlooking the ocean. Then he treated the rest of us to a fancy dinner that night in Newport Beach. On Tuesday, he flew back to Oslo via Zurich while the rest of the family went back to their usual routines. All this was to give a special celebration for DHs 70th birthday. Having family around us is the best gift there is.