OK thanks, you have convinced me to make time to go see the soapstone, it is 2 hrs each way so half a day . Not easy for someone working FT with weekend obligations. The money is not as much an issue as the availablity and the time here. I was really hoping to find the soapstone locally since today was my only "search granite yards" vacation day. Can someone answer the questions about the uba tuba? It's really very smooth and the 2nd picture was very surprising to me since I cannot feel or even see those irregularities well in real life.

You probably could cook less however the pot is large so it would be such a thin layer of rice it may not be great. I have several rice cookers, 3 different sizes of the basic rice cookers, I use them all. I use my small 4 cup one the most for just cooking rice for us to have with our meal, I can easily cook only 1 or 2 cups in it and the rice is perfect. I have 2 sizes up 6+12 cups, which I use when I have to feed more people. Then I have my Aroma cooker which seriously is so much more than a rice cooker, I think the name throws many people off because all they think is Rice. I think multi meal machine! Quick dinner machine! Awesome steamer. So if all anyone wants is to cook a little rice get a cheap basic rice cooker from Walmart. But if you want something that cooks rice and much more this is the machine. That other model we both posted is one step up from mine it has one more option, otherwise they are the same. I have never had any problems with the nonstick surface but I am very very careful about what spoons I use and I wash it out immediately by hand. Nothing sticks so clean up is a breeze. This lid locks down you have to push a release button on top to be able to open it. And if you do try to open it during cooking time stand back because it will be steam coming out. Once it is done and goes to keep warm it slowly releases the steam so opening it up won't be really steamy. It's definitely best to leave it alone till it's done. That can mess with it's ability to determine when it is cooked. The exterior doesn't get hot at all, you can pick it up by the handle on top and carry it around nothing is hot except the inner pot and that liner pot lifts out for servings and cleaning. Boiling over is usually a sign of too much water. One thing many people don't know is that the little measuring cups that comes with a rice cooker is specific to that particular pot, and the markings inside the pot for water level are also specific to that cup and pot. And none of them are a true cup. So if you use a regular cup to measure your rice and water you are using much more than you should be for your pot. That cookbook gives conversions and explains this I have a bunch of the little measuring cups and I labeled each one with the pot information in sharpie so I know which one to use.

Mich, I've seen that in the stores and wondered about it. Some detergents don't have enzymes, I stear clear most of the time, however not every load is tragic, so not every load needs enzymes. If there's not a bunch of stains and the clothes just have the normal dust and body oils, that bottle of All probably does a nice job on darks and colors. I'm a powder fan but lately I've been enjoying some liquids, lol. Actually I have found liquids without enzymes make my sheets feel very smooth, I've been using a new boutique one I've run across, I'm not sure yet though if its the lack of enzymes or because its a liquid, but they do feel better I'll send a pic of it in a sec.

Here's the recipe. Garithes me Feta (Shrimp with Feta) Sauce: 2 tablespoons olive oil 1 onion, chopped 1-pound fresh chopped tomatoes or 1 large can diced tomatoes ¼ - ⅓ cup dry white wine (optional) 2 garlic cloves, finely minced ½ cup chopped parsley Salt and pepper to taste Shrimp: 1½ - 2 pounds raw medium (41 – 50 count per pound) shrimp, shelled and de-veined* 2 tablespoons olive oil Juice of ½ a lemon Topping: 4 – 6 ounces crumbled feta cheese Sauce Preparation: In a skillet, heat the oil, and sauté the onions until translucent. Add the rest of the sauce ingredients. Simmer over medium heat with cover askew for about 20-30 minutes, stirring occasionally, until the sauce thickens. Shrimp Preparation: In another skillet, heat the oil and sear the shrimp, about 1 minute. Do not overcook shrimp. When the shrimp turn pink, remove them to a bowl. Toss shrimp with the lemon juice. Casserole Assembly: Lightly oil a baking dish. Spoon half of sauce into the bottom of baking dish. Arrange the shrimp in a layer over it. Top shrimp with the rest of the sauce. Sprinkle with the crumbled feta. Bake at 450° in a pre-heated oven for only 15 minutes, until the feta begins to melt and brown slightly. Do not over bake. (Instead of one large baking dish, use 6 - 8 individual ramekins or scallop shells.) Garnish with parsley sprigs and thin lemon wedges. Serve with crusty bread and rice pilaf or buttered noodles. *Cooked, shelled, and de-veined shrimp may be substituted for the raw shrimp. Do not sauté; toss cooked shrimp meat with 1 tablespoon olive oil and the juice of ½ a lemon. However, just to be on the safe side, be sure to check shrimp for residual bits of center vein.