What's not to like? So many ways to enhance oatmeal, many types. Have used both regular and extra thick to make delightful sourdough bread.

I'm with the panko enthusiasts. Such an improvement for lightly frying fish rather than the American breadcrumbs. Still use Italian-flavored standbys once in a while.

Thanks, Marianna--much work ahead.

Joanne! What a surprise to hear from you--and find we share a fondness for cornmeal. Yes, maintaining a starter can produce more bread than is really needed. Particularly a problem way, way back when I had both white and rye ones. These days I often let mine go longer, then refresh it rather that make more loaves. Have an excellent New Year. Are you still in California? We're a beach in San Diego at the moment--sadly the weather turned cold.

Another bread baker! Impressed that you would considering adding another task to what you already have on your New Year's list. Hoping 2015 is delightful and satisfying for you and yours.

How curious, Marianne, was just thinking about sending you another of Ron's hat as celebration of your recovery. He still produces these--often a combo of my stash and his own spinning. Send me an email with address.

Mary Ellen Thanks for your birthday wish, responsiveness to my late-in-appearing post. Remind myself that living long and well may be all I should expect. But I would like the ERA to happen!