I almost always use the Lion Babysoft because there's a really easy pattern included on the back of the paper it's wrapped in that you only need 6 skeins to make. I first made it for my nephew and he loved the way it felt so much that he asked for a full size one for his bed when he turned 5. All the other babies I've made that afghan for really love it too. Another good one is Baby Coordinates (not sure who makes it). It's supersoft, especially after you wash it.

Nice topic! My favorites are No Compromise Decorating- Lynette Jennings American Country Cottages- Mary Emmerling Nell Hill's Decorating Secrets- Mary Carol Garrity

This is difficult to narrow down. Here goes: Book: "To Kill a Mockingbird". I read it at least once a year. Song: "Till There Was You" , Beatles. DH and I used to sing it to our babies. He would play it on the guitar and we would both sing. Maybe that's why they went to sleep so quickly-to escape our singing! Movie: Dr. Zhivago. On a snowy night DH and I went to see the movie and were only a handful of those who braved the storm to see it. It was in an old theater with the red velvet drapes around the screen. It was a very romantic, memorable date night! History behind Dr. Zhivago

Chloebud, thanks for the endorsement. I went on an exploration just now. I think most of my bread books came during the twice delayed mid-remodel of my kitchen, 15 years ago. Some gifts, some me wanting to at least read about it since I couldn't bake. I've found most of them I think, but not the two I used the most, Reinhart's Bread Baker's Apprentice and Daniel Leader's Local Breads (it of the never-ending errata). One of the rest, a Jewish one, was with some favorite to browse cookbooks on the coffee table, and another couple in the corner shelves with cookbook overflow. Turns out I have a Jewish Baker book and a Jewish Bakery book, one of which is in the kitchen. There, I found proportionally more bread books than cook books, but I need to rearrange them, because I don't often use the bread books. They were handy when I was making 100% whole wheat (it turned out to be unhealthy for us!). They include Crust & Crumb, Laurel, Rose, etc. The old classics. And a few modern ones. I have to admit, my new daily bread go to, which is a wander off of my own recipe for spicy pickle bread, is very accommodating, and obviates the need to go looking for something else.. Sometime, I might want to try making specific breads again, but for now, I like the minimal effort daily bread. It's a 100g each water and flour and a tsp. yeast preferment, with a few dollops of discard, optionally. Bulk starts with 350g-ish of strong flour (14% protein) which could be bread, pizza or pasta flour. Different flavors and textures, but whatever wants using at the time, or a mix. Whatever discard wants using (mixed flours inc. ww). Seasoning (salt, natch, but turns out that pepper is delicious in bread too!, plus any herbs and spices that might go well). Produce mix-ins in lieu of water, about a cup and a half, tops. Water and/or flour to adjust while kneading until it's the "well stretched glutinous lump" my mother taught me and pulls away just so, as she taught me. Bake in a covered vessel, cold start (or 200°F start), 425°F on convection bake, for about an hour, test with Thermapen One before removing from vessel. Limited washing up water used. Infinitely changeable flavor and texture. My answer to the 5 minutes a day bucket of dough taking up so much space in the fridge, not tiring using the machine to knead rather than the kneads and stretch and folds by the timer for my go-to sourdough. So I haven't cracked a book in forever... I do have good recipes already for pita, hamburger buns, pupusas, shortcake, waffles, biscuits, etc.