(Guest blog from a diminutive friend who wishes to remain anonymous )

Aside from the dreamy rustic look of copper cookware, why would I want it? I have my stainless steel and I think it works fine.

I took my cookware on a trial run to see what worked best with what pieces. Because of my itty bitty kitchen, I need the best tools for the job and no extras. There just isn’t room to keep the backup selection. After the tests, the results were in…

At least for me.

The stainless steel skillet is great for quick cooking or slowly reducing sauces. Because it keeps a nice even heat, I didn’t burn the food and it was easy to control. It is light enough to hold so sauteing is easy. I will use this for my every day easy cooking: eggs, reheating, stir fry, etc. It is also easy to clean.

My cast iron skillet is great for griddle to oven cooking. It gets very hot, but the temperature is not easy to control. I sear off meat on the griddle and finish it in the oven with some added sauce. Any stew is great in this skillet. Also, for the sweet tooth among us, cobblers and crisp are great in cast iron. Cook down you fruit with water and sugar over the griddle, sprinkle with your crumble topping , and finish in the oven.

My stainless steel pot with the strainer is the best for cooking pasta. Quick to boil and light to carry, this pot is great for soups as well. It doesn’t have the most even heating, so I went to copper for the sauces and braising.

My copper pot with lid is the master of sauces, braising, cooking lean meat and stews. It has the most even distribution of heat and hearts up the quickest. Lean meats don’t have time to dry out and sauces come together balanced with even cooking. The heaviness of copper is why I don’t use a copper skillet. I don’t have the wrist power to saute with it. However, my pot is perfect.

These are the players on my kitchen team. Let’s get cooking!

Editors Note: Following this article I have convinced this writer of a few changes. First I added a non stick skillet to her kitchen for eggs and omelets. I suggested Swiss Diamond for quality and the inert surface. Second, I got her a smaller copper saute pan from Mauviel for her sauce reductions. It is light enough for her and does a much better job in reducing things and the heat is evenly distributed up the sides of the pan to accelerate evaporation. I also added another pasta pot just of the heck of it.

The very best candy in the world can appear in your own kitchen. And, your kids will never forget you making candy for them – or letting them help you.

One of my favorite memories as a child is of an old fashioned taffy pull. My mom, Jacqueline Moreno, would make a big kettle of taffee. All the kids from church were there. We would each get a buttered plate with a bunch of the taffee in the center. After smearing butter on our hands, we would take the taffee outside and start pulling it.

Grabbing the taffee with our finger tips, we would pull it out as far as we could and then double it over. The taffee was hot, so mom would always do this when there was snow outside. So, as soon as our hands got too hot, we would put down our plates and put our hands in the snow.

The taffee started out a dark brown, but when it had turned a blonde color, we know it was done. Then we put our plates out in the snow – where the dogs couldn?t get it. And we would go play games until it was cool. Then we got to try our creations. If we had done it right, we could break off small bites of taffee that would be chewy but soft enough so you wouldn?t break a tooth.

You can make the same kind of memories in your home with some of these recipes:

Pecan Candy

3 cups granulated sugar, 2 cups milk, pecans, and butter. Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar.] Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Use about 1/4 pound of butter and as many pecans as desired. Be sure to cook over slow fire.

Popcorn Balls

1 cup sugar, 1/2 cup light corn syrup or molasses, 1 tablespoon butter, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 teaspoon vinegar. Melt the butter in an enameled saucepan, add the sugar and syrup, and cook without stirring until a little dropped into cold water will crack. Remove from the heat and pour the syrup over the popcorn, which should be spread in a large pan. Pour very slowly, turning the popcorn so that the kernels will be well coated. Shape in small balls, pressing well into shape, and wrap each in waxed paper.Meringue Panachees Fill meringue glac%uFFFDes with ice cream, or ice cream and water ice. Garnish with whipped cream forced through pastry bag and tube, and candied cherries.

Easy Peanut Butter Fudge

In a sauce pan, cook together 2 cups granulated sugar, 2 tablespoonfuls peanut butter, and 1/2 cup milk until it forms a soft ball when dropped into cold water . Add 1/2 teaspoonful vanilla, cool and beat until creamy. Pour into a buttered pie plate and when nearly cold, cut it in small squares.

Meringue Mushrooms Shape meringue glace mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated chocolate.  Shape stems like mushroom stems. Bake, remove from paper, and place caps on stems.

And you might want to try this old historic recipe – Apricot Leather:

Wash 1 package dried apricots and put them in water to soak overnight. Next morning, bring apricots and water to a boil and simmer for 5 minutes. Remove from heat and drain thoroughly. (Be sure all the water has drained off.) mash the apricots through a sieve, or belnd in a blender until smooth. Measure pulp: return it to the saucepan and add 1 part sugar to every 3 parts pulp. Bring to a boil and boil for 2 minutes, stirring constantly (at thsis tage the mixture may burn easily, so stir carefully.) Let the mixture cool for 15 minutes; then spread almost paper thin on a large piece of glass, marble slab, or aluminum cookie sheet. Form a rectangular shape. Place in a warm dry room (an attic is excellent) to dry for 1 to 2 days (it should be pliable enough to roll). Cut the leather into 3-inch squares, sprinkle with granulated sugar, and roll tightly into rolls about the size of a small pencil. Roll in granulated sugar and stroe in a tightly closed box.” ?The Thirteen Colonies Cookbook, Mary Donovan et al (p. 251) [Georgia]

Plan a candy making party sometime soon!