Nothing new cooked, but I may have aquired another piece of cast iron (in addition to the previously listed 2qt...). While not the highest quality piece, I got a mammoth 12qt dutch oven through an associate at work. It is not a Lodge, and feels like it could use some serious love and re-seasoning. All I know is, once sweetened properly, it will manage, quite literally, 3 GALLONS of stew or chili. I know that the size is not ideal for breads and cakes, as these foods don't need the airspace over the top of them for steam. The seasoning thing is still an area of opportunity. For now, I will defer to friends with expertise far in excess of my own. I did pick up a tube of Cast Iron Conditioner, which I am trying out. It sure looks nice going on. We shall see. I am still eagerly anticipating the arrival of my 8" - 2qt dutch. I have visions of pot pies dancing in my head.
I am kid wrangling this evening, and I was going to make apple crisp, which is simply apple pie filling covered with an apple-cinnamon sweet crunchy-esque topping, prepared in the 10" - 4qt. The crisp mix comes from a bag, which was picked up at Winn Dixie. I am not at the level of making my own mixes (yet). I say again, this is not that challenging if you have a sense of adventure.
I realize this is one of those "speaking to hear one's self talk" situations, but I hope someone somewhere gets a moment's enjoyment from this.
Eat well, and enjoy.