Another who wishes she had used 2 pans on one memnorable occasion. In fact...I won't ever use those "handy foil disposable pans" again...I buy extra at a the thrift store....and say no need to return the pan....and hope it goes back to the thrift store. Lasagna that leaks in the oven is awful....not to mention dry....and not looking like lasagna when you dump it into another pan! Linda C

Okay, I'll get the silicone crust shields and report back. I already have four glass pie pans, and I only use those for pies that have crumb crusts or other pre-baked pie crusts. For the regular pie crust, I prefer using the metal pan because I like the way the bottom crust comes out, compared to the Pyrex pans. I used to have both 8" and 9" pie pans, but the 8" appear to have been phased out when I wasn't looking. Now I see more 10" pans. As for silicone, I have a Madeleine pan that I use for making chocolate candy but rarely for Madeleines. Silicone is ideal for chocolate. Lars

ORANGE-CRANBERRY UPSIDE-DOWN CAKE 12-15 servings 1 cup packed brown sugar 2 Tbs. melted butter (no substitutes) 2 cups fresh cranberries, halved 2 medium naval oranges, peeled and coarsely chopped BATTER: 1/2 cup room temperature butter 1/4 cup shortening 1-1/4 cups sugar 2 eggs 2 tsp. grated orange peel 2 cups flour 2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 1/2 cup evaporated (not sweetened condensed) milk 1/2 cup orange juice Combine brown sugar and melted butter; spread evenly into a greased 13 X 9 X 2 inch baking dish. Sprinkle with berries and oranges. Set aside. Cream butter, shortening and sugar in mixing bowl. Beat in eggs and orange peel. Combine the flour, baking powder and soda, and salt in another bowl. Add to creamed mixture alternately with milk and orange juice. Spread batter evenly over cranberry mixture in pan. Bake at 375 for 35-40 minutes or until cake tests done. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm. TIP: After halving the cranberries crosswise, put them in a bowl of water to cover, and vigorously swish them around. Then remove with a slotted spoon to drain and most of the seeds will remain in the bowl.

I found a stool a while ago that's a bit shorter than the height of the table ... just measured it: it's 25" high ... that has a slightly padded swivel top, 11-3/8" across. When I went to the bedroom to get the tape, rather than reaching high and twisting a knob on the wall sconce, I walked over to the bedside table to get the flashlight, a flat one with a squeeze-handle on the side that recharges the battery, that I like to bring out here daily to find my way to the bedroom without stubbing my toes after I turn out the lights. I find that, though my back does some complaining at times when I'm readjusting the tendrils on the bean vines, straddling a row of beans to pick them, or stand too long washing dishes, it's not really giving me substantial trouble. I think that I'll try using the stool when washing dishes: the only dishwasher available here is the ten-fingered one. I got some extra space in the frig last night, as I've not washed dishes for a while - I'd put a margarine container and a yogurt container that I'd emptied in there to keep them from going mouldy while awaiting washing, and had about a dozen mugs that had been used and dropped here and there ... so I freed up some counter space, as well. When my bread machine quit the other day, I borrowed son's aluminum loaf pan and used a glass pie plate to make the loaf of bread that I'd started. I use a dishrag, not a mop, so the water is only as hot as a hand can stand. I hope that you're all looking forward to the weekend and that it turns out to be a good one. ole joyful