I've never even tried this one Cathy - any recipe that is 2 pages long is far too long for me to bother with.  Never been a great fan of meat loaf either so that doesn't help. I'm sure there have been comments about that sauce before on this forum and hopefully you will get some feedback on your query.

Now, that's what I call serious tweaking   Just shows, anything goes with these recipes. 

What a lovely compliment you have paid this forum Sue. I have to agree with you - even though I haven't been involved with too many other forums I have browsed some from time to time.

Like Gretchen, I also haven't cooked pasta in a saucepan since I got my TMX.  Guess for huge amounts you would have to though and put up with the mess it makes when it boils over, cleaning of the saucepan etc etc.   I rarely even use a saucepan these days, let alone the stove top 

  It will probably never wear off JulieO, just get worse OR once our hot summer arrives you may not (?) feel like doing so much cooking - or anything else for that matter Just go with the flow, you are obviously enjoying it and your meals look fabulous.

Hi Sue, another Adelaide TMX owner boosting our numbers, welcome to the forum. Hope you enjoy the forum as much as the rest of us do.

Gorgeous food JulieO - did you convert them for the TMX?

Thanks girls, sounds easier to me.

pop the dough into a bowl and leave it in a warm place until it doubles in size (depending on warmth 1/2 to 1 hour), shape or put into bread pan and pop into a cold oven where it can do a second rise as the oven is warming up.

That was an interesting comment ILB, do you do that for all your bread baking?  After it has risen (usually in my oven these days on 50^o, I remove it, set the temperature to whatever the recipe says and then have to wait for it to get there before popping the loaf back into the oven to cook.  Would be so much easier to just leave it in there and raise the temperature.