Suggestions for roasting requested.

We've started to enjoy a baked apple every night before going to bed -- pretty simple prep -- a Johnagold, a Rome or a MacIntosh with a little sugar and cinnamon. 110 minutes at 375F. They vary from apple to apple, but usually delicious, healthy and cut down on evening snacking enormously.

I hate to let the heat go to waste and I've been doing some baking or roasting on the second rack -- in the past I've made sourdough bread, roasted beets, and a roasted corn baked casserole, for example.

I'd love to have other suggestions to cheer up my Scottish ancestors, and make use of all that heat.

Many thanks, Bob

Are there any neighborhood pets or small children that you find particularly annoying?

I've considered baking Clive, but Janet says he would taste better stewed.

I have one of those contraptions that slices the apple into 8 wedges and a circle that removes the core. I then re-assemble the wedges in a cup, sprinkle with sugar and cinnamon and a few minutes in the mircowave. It works fine just for me, but if I'm doing several, I'll put them in the oven.

I'd love to have other suggestions to cheer up my Scottish ancestors

Roast the malted barley before you convert it to malt whisky. (But that's best done over peat, I hear.)

Thanks, Howie. I'll give that method a try and do a taste test.

I must admit I like the aromas that the oven gives off after dinner as the apples are baking -- and more importantly, so does Janet.

"Roast the malted barley before you convert it to malt whisky."

I'm not a hard stuff lover, Max, but you've touched on an idea -- a serious birder suggested I roast barley for our feeders. He claims it will attract more, and more interesting species.