AB, I may have a killer headache right now, but that is not going to stop me from commenting on your fine-looking buns [wink]. Blueiris, I wish I could've been in you kitchen to see when/where it all went wrong. You mentioned you've never made rolls before, but if I were to recommend a yeast roll, this would've been the one, because it's pretty straightforward. I will admit, after 20 years of using the same recipe, I've had one catastrophe. Which was the time I forgot to add both the honey and the eggs to the recipe. That was not a good day for me and I left out not one, but two, crucial ingredients. I know this because I found said ingredients later, after the fact. I have since learned to keep better track of every ingredient going into whatever I make. So I'm wondering if there's a possibility you might've forgotten to add a liquid, or any other ingredient? As far as shaping the rolls, that's a technique that's easier to demonstrate, than it is to explain, but I'll try. I normally use an ice cream scoop (as mentioned in the recipe above), to keep the rolls uniform in size. Then I start by stretching the top of the dough and folding it under itself. I do this for a few seconds, until the roll is as smooth and round as I like. But, rolling out the dough and using a cookie cutter like Annie does, obviously works very well. And you can be as rough with it as you want. I've kneaded this dough 18 different kinds of dead, yet, it always turns out light and fluffy. Thank you Beachlily for posting the recipe. Honey Rolls Sol

Terri, I think that this might work... The dough hold it's shape and you could leave out the chocolate chips. They are very good...that much is for sure! Refrigerate the dough and just roll out. WORLD PEACE COOKIES Dorie Greenspan Deeply chocolaty World Peace Cookies will be a hit, either passed after dinner or as a gift. Servings: Makes about 36 cookies \-\-These cookies, the brainchild of Parisian pastry chef Pierre Herm with whom Dorie Greenspan wrote "Desserts by Pierre Hermé," caused Greenspan's neighbor, Richard Gold, to say that a daily dose of these is all that is needed to ensure planetary peace and happiness. You can't eat just one. The salt is important to the taste; don't skimp on it. Ingredients: 1 1/4 cups all\-purpose flour 1/3 cup unsweetened cocoa powder 1/2 tsp. baking soda 1 stick plus 3 Tbsps. (11 Tbsps. altogether) unsalted butter, at room temperature 2/3 cup packed light\-brown sugar 1/4 cup sugar 1/2 tsp. fleur de sel or 1/4 tsp. fine sea salt 1 tsp. pure vanilla extract 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store\- bought mini chocolate chips 1\. Sift flour, cocoa and baking soda together. 2\. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat 2 minutes longer. 3\. Turn off mixer. Pour in dry ingredients; drape a kitchen towel over stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek \-\- if there is still a lot of flour on the surface of the dough, pulse a couple more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds longer, just until the flour disappears into the dough \-\- for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only enough to incorporate. 4\. Turn dough out onto a work surface, gather it together and divide it into half. Working with half at a time, shape dough into logs that are 11/2 inches in diameter. Wrap logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking \-\- just slice the logs into cookies and bake 1 minute longer.) 5\. When ready to bake, center a rack in the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment or silicone mats. 6\. Using a sharp, thin knife, slice logs into rounds that are 1/2 inch thick. (The rounds may crack as you're cutting them; don't be concerned, just squeeze the bits back onto each cookie.) Arrange rounds on baking sheets, leaving about 1 inch between them. 7\. Bake cookies 1 sheet at a time for 12 minutes. They won't look done nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are just warm, at which point you can serve them, or wait until they are room temperature. ................................. Nancy

I'm currently planning my kitchen makeover and I considered these for an area where I am replacing the upper and lower cabs in a 4 ft corner next to my fridge. By losing the small countertop area in that spot, I'll be able to put in 2 2ft x 2ft pantry units. Since the entire point of the reno is to maximize my usable space I decided pullouts would be defeating the purpose. While I think they are perfect for smaller areas that might go unused, I figured out that putting them in an area that has space available for full size shelves would waste about 1/3 to 1/4 of the space I was trying to gain. I also figured out that using pullout shelves, while convenient, also waste a bit of space that could be saved by using fixed shelves. So I decided to compromise there and go with 2 fixed shelves and two pullout shelves in each unit. I also ordered 2 pullout basket shelves as an extra. Seems its standard to just put in 4 shelves in this size cupboard, but my mom has the same style in her home and I just thought the shelves were way too far apart and wasted space that could be utilized by adding another shelf. Also, have noticed that a lot of installs put the lower shelf right at the bottom which also seems like a waste of space if you are space challenged. By placing the lowest shelf just 5-6 inches from the bottom, it effectively gives you and extra storage area perfect for larger platters, sheet pans, etc. and helps eliminate that extra empty top area.

i'd spend double that $6700. to see a chicago cubs world series game and i'd pay it per game! of course i grew up going to games as did my father and neither of us has had the opportunity to get to spend that much on a cubs world series ticket :-( i might spend $500-700 to see certain concerts once my dh is done w/ his MS degree. i believe in buying an experience and having that memory forever...~ liz