In my continuing efforts to prepare for my little girl's arrival into the world, I decided to try a recipe today for potato burger buns from Cooks' Illustrated Magazine. I have made potato bread before with excellent results, and the description of these buns was most promising. The buns were made with bread flour and fresh mashed potato, plus potato water and an egg, which I forgot, and were sold as very light and soft. I had to add extra water to get the dough to come together, but in the end, the results were fantastic! The buns had a thin crust on the top, but the inside crumb was as light as a cloud. In the past, my efforts to make sandwich rolls and buns haven't gone so well because the bread is often too dense for one reason or another. Now that I know this recipe really works, I'll be making another batch very soon to keep in the freezer. I'll also make a dozen or so burger patties that will also live in the freezer until the moment we need them. With any luck, the burgers can go from freezer to plate in 15 minutes, provided I give the burgers time to defrost overnight in the refrigerator. I also made Emily's favorite cookie, which is a peanut butter cookie with big chunks of butterfinger candy bars mixed in. I didn't bake them, but instead shaped them into balls, froze them, and stuck them in a big bag for baking later. I'll be adding several other cookie varieties to the freezer stash in the near future as well. I love this method of cookie making because I can bake as many as I want when I want, and I'm not stuck with a bunch of fresh baked cookies with limited time to enjoy them in their prime. Jon