"Excellent. Prepared these as described, but rolled into eight, not six rolls. Still very generous sized; when baked, they filled the 9x13 pan completely. Skipped the frosting because I wanted to freeze six; didn't know how the frosting would freeze. (Only two of us in the house. I always proof yeast with a teaspoon of sugar, so I did that rather than 1/4 teaspoon as called for here. (I also sense one could stir the yeast mixture, to aid in the proofing. Baked for a little more than 30 minutes. Next time I may try the final rise overnight in the refrigerator, so that I could bake them fresh in the morning. I was concerned the rolls might rise too much, however."

"Excellent. Prepared these as described, but rolled into eight, not six rolls. Still very generous sized; when baked, they filled the 9x13 pan completely. Skipped the frosting because I wanted to freeze six; didn't know how the frosting would freeze. (Only two of us in the house.) I always proof yeast with a teaspoon of sugar, so I did that rather than 1/4 teaspoon as called for here. (I also sense one could stir the yeast mixture, to aid in the proofing.) Baked for a little more than 30 minutes. Next time I may try the final rise overnight in the refrigerator, so that I could bake them fresh in the morning. I was concerned the rolls might rise too much, however."

"While I enjoyed the flavor of the marinated chicken thighs, in the future I wouldn't broil them. The sugar in the marinade promotes burning. Roasting is probably a better choice.

"I typically make pan sauces to accompany poultry and meat dishes, so I knew I had to try this. I plan on preparing it for a Valentine's dinner for 12, but made it last night for two. 1/2 cup of balsamic vinegar and a teaspoon of sugar, reduced by half. Sweet and delicious. I'll probably reduce it a little bit more next time. Heat it on no more than a medium heat, and rely on appearance and feel, as well as taste, of course, to determine when it's done. The video confused me because Giada begins with 1-1/2 cups of balsamic vinegar, yet her reduction is definitely more than 1/3 of a cup. More like a full cup. Bottom line, it's excellent.

"I typically make pan sauces to accompany poultry and meat dishes, so I knew I had to try this. I plan on preparing it for a Valentine's dinner for 12, but made it last night for two. 1/2 cup of balsamic vinegar and a teaspoon of sugar, reduced by half. Sweet and delicious. I'll probably reduce it a little bit more next time. Heat it on no more than a medium heat, and rely on appearance and feel, as well as taste, of course, to determine when it's done. The video confused me because Giada begins with 1-1/2 cups of balsamic vinegar, yet her reduction is definitely more than 1/3 of a cup. More like a full cup. Bottom line, it's excellent.

"Waste of energy to toast two slices of bread.