Thanks for the laughs! This is a great post all the way around: informative, honest and funny. The hair dryer is what got me. :-) I've had luck with Swiss buttercream in the past... I always feel so special when it's finished because it's so purdy. :-) Why do you prefer the Italian to the Swiss? The Italian is a little more "bulletproof" in my experience. As witnessed by my sad tale of trying to break the stuff! But I have it on my list to do Swiss for the recipe archive next. Also, to do Swiss correctly, you really have to get your hands into the whites to check that the sugar is dissolved before you move it to the mixer. I'm not generally squeamish, but after about the third time of checking I start to get a little grossed out....Maybe, in reference to your wonderful screen name, "I need to get another hat!" Susan

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