Oh--didn't see your posting before my last, Joyce! I just had to hop back in and tell you we have so many Bibles--kinda embarrassing, really--we should be giving them to those who don't but I have each for a special reason. One really old, old one was printed in 1847, a tiny leather-bound red one. It's in German and is significant to me, because I was born in 1947, so it was printed 100 years before I was born! And, some portion of my roots are from Germany! Then, there is the one that is leather-bound and was printed in 1854, one hundred and one years before my brother (now deceased) was born and has a very detailed record of my grandmothers lineage, which takes us back to 1811, when Col. Austin Peay was born in the area just north of Columbia S.C.! Much discovered about this family in those times, much that at first made me wince, but found out much more to be thankful for, for a heritage that acted humanely and gives me a link, spiritually, to them and explains generationally (is that a word?) how I'm where I am! Now, many more of my Bibles are not so old, but each in it's own right is VERY valuable to me, and I HAVE given many away! I have many more old books, but these are my most treasured. Oh, one more old leather-bound and strapped Bibles we picked up in the Netherlands when we lived there! It's in Dutch and our younger daughter, has it now--well over a 100 years old!! I love the written word, and books!!! Oh, when is the next time you're having turkey? I might just have to follow my nose, when you do! YUM!!!

I'm just posting my results in case anyone else comes across this--to prevent anyone from making the same mistake I did. Azzalea wrote: I think 3 dozen is too many to cook in one pot. It takes so long for the water to come up to a simmer, that it throws your cooking time off. Better to do 1- 1.5 at a time. She was right. But they were already cooking by the time I read that. I soaked them all in a pan in vinegar/water. They covered the bottom plus some on a second layer. Since that's the way smaller batches usually are I added salt and boiled them all together. They did take a long time to boil, and stuck to the shells. Sunday AM I boiled another doz. especially to use at the table. They were going to 4 different houses after Easter dinner so no problem getting used up quickly.

Here's another food inspired movie, "A Wedding for Bella" which I liked despite my skepticism at a movie starring Scott Baio. It is schmaltzy as all get out, but I like those kinds of movies sometimes. Here's what Wikipedia has to say about it: "A Wedding for Bella (formerly titled The Bread, My Sweet) is a 2001 motion picture that told the story of a successful businessman who trades in his single lifestyle to marry the estranged daughter of a terminally ill elderly woman whom he loves like a mother. The marriage is a sham in order to give the elderly woman happiness before her death. Written and directed by Melissa Martin, the film is set in Pittsburgh's Strip District, a thriving and diverse open-air market. Part love-story to the city that serves as its setting, the film is also a loving homage to the personalities of three people who each had a powerful impact on Ms. Martin. Bella, the title character, and her husband, Massimo, are the creative embodiments of an elderly Italian-American couple who owned, and lived above The Enrico Biscotti Company (the real-life Pittsburgh bakery currently owned by Ms. Martin's ex- husband, Larry Lagattuta, which served as an inspiration for the film)."

I think that brickeyee might be clairvoyant for in my misspent youth I did train and work in fancy schmancy restaurants and the cooking habits I picked up there have stuck with me in my personal life as I moved on to a different career. That said I never had to actually design the workplaces (kitchens) and I simply adopted to the various layouts so I never paid attention to the principles of design. I suppose I'm kind of like Cole Trickle (Days of Thunder) who knew how to drive his car but didn't know anything about engines. As for the question of going to the fridge, I do so during prep but very rarely when I'm actually cooking. So it's not a matter of only making one trip and getting everything, I agree, it's a matter of having the fridge handy during prep and once I finish prepping I'm not really needing to make dashes to the fridge. In this way I'm the opposite of bmorepanic. The suggestions for the prep sink being are very sound and consider it done, in this plan and the very likely next plan as I start afresh. This was an enlightening topic and I thoroughly enjoyed reading everyone's perspectives on the issue at hand. One thing I've discovered is that there is a world of difference between using someone else's kitchen and DESIGNING your own. When using a kitchen you find ways to make due and your improvise and that's different than starting with a blank sheet of paper and trying to achieve a harmonious balance of all the components.