Well, this weekend I made more baby food. And while doing it, I made the biggest mess that I have since I started making the purees. And it was a prune puree. Quite the mess.
I made a pizza tonight with dough from Publix. So fun to do that! And I made it with the convection setting of my oven. It had a great crust - soft on the inside, crunchy on the outside. YUM!
My friend and I discovered that we have the same exact oven, as she was telling me about how she convects everything. And I really had never used that setting - just because I was unsure how things would turn out. But with the years of success that she has had with the setting - and oh, how easy it is - we are now convecting EVERYTHING!! It really is easy - there is a button to convert. All you do is punch in what type of cooking it is (baking, etc) then what the conventional temp and time are. WHY was I not using this the whole time we have had this oven? It cooks better and faster. Who knew? (guess my friend did, and glad that she shared with me!
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