Jeanne, I don't know about Bon Appetit,

but I have seen letters posted to the editor in Cooking Light where someone writes in when a recipe doesn't work and Cooking Light will address it, sometimes it was a typo, sometimes they have hints for next time. Perhaps you could write them or even e-mail them? I have had the same problem with rice, sometimes for no reason I can figure out. I have lots of problems with lentils not getting cooked tender, thought it might be because I have to keep all grains, etc. in the freezer or refrigerator on account of weevil problems. I keep bay leaves in my flour, but most other things I just keep in the freezer or refrigerator since we have two. I am writing from my son's computer tonight, my grandson and his Mom have gone to bed and my husband is out on shift with our son. So I thought I would check and see what you all are up to. Our grandson was so adorable when we arrived, he has a red hat with ear flaps! We laughed so much with him when we first got here that we are both still having trouble breathing!! My daughter-in-law and I had Mexican Seafood from a take-out place tonight, yummy refried beans, rice and shrimp tacos. On the here we stopped at our PO and our final trip package was there with our tickets for the Boston/Paris/Italy flights!!! Hard to keep from jumping up and down in the parking lot of the PO! (Actually, I did, but the residents of our town are pretty used to us acting strangely, we are, afterall, "newcomers", we have only lived there 16 or so years!)I looked at your lamb recipe again and I just may have to buy some before we leave. Have you ever tried that recipe called "Second Story Lamb", where you place the leg of lamb right on the top rack of the oven and on the bottom rack you put a roasting pan of sliced potatoes? Sounds yummy, but pretty rich, have never been brave (or suicidal) enough to try it. Any one out there ever had this?