Anonymous: Yes, you can use this frosting in a pastry bag. If you’re trying to make cake for a hot-weather event, though, this frosting won’t last.

As for storing the frosting, you can probably stash it in the fridge for a few days. You eventually run the risk of it getting weepy or separating. And freezing is probably not the best idea.

And from the blog Northwest Edible Life comes this pragmatic plea: Don't get chickens if you can’t truly commit.

Doug: You’ll get more loft from your yeast in that initial rise if you hold off on the salt till later, as salt can slow down (or even kill off) yeast. But you do want the salt for flavor. And yeasted bread dough with no salt at all can rise excessively, giving you big holes in the finished product.

Anonymous: You can freeze any pesto. Some mavens think you should leave out the cheese, adding it only after the pesto has been defrosted. Melissa Clark, however, thinks cheese in the freezer is fine, and so do I.

Pretty much everybody thinks you should use ice-cube trays for freezing the pesto in manageable cubes. If you do that, you’ll probably want to have a couple of trays dedicated to pesto-freezing, as pesto-flavored ice cubes aren’t usually appealing.

Also, Anonymous, the 15-minutes time frame is from the moment you add the pasta to the boiling water. There’s always a lag time then, as the water has to heat back up to a simmer. Depending on the size of your pot and the size of your pasta shape, it can take up to 15 minutes to cook the pasta, even to al dente.