Buy a hot mist rather than a cool or warm mist one. That creates humidity the old fashioned way by boiling water. Those things last forever and since they don't create white mist don't need filters. You do have to clean them after using every time.

My sister puts macadamia nuts into her banana bread, and it's awesome.

I'm taking a half-day PTO this afternoon, and instead of going downtown and having to deal with rush hour traffic coming home, I'm going to do that on Saturday. Today, instead, I'm going to get started on my final project at my local library, checking out the main books I need and requesting others on interlibrary loan. Then I can start annotating my entries at home this afternoon.

Or maybe nap.

Ooh, macadamia nuts and chocolate chips sounds good. Or pecans.

Coffee in the banana bread. ETA: And chocolate.

Hysterical, in a I'm so glad I'm not married in the 1930's kind of way. From 1939, "Marital Rating Scale" charts for husbands and wives:

[link]

You do have to clean them after using every time.

There are very few things I'm willing to commit to cleaning after every use. Most of which are unmentionables.

I saw the coolest humidifier once someone had to use with their wood-burning stove. It was a big cast iron pot in the shape of a dragon and the steam came out the nostrils.

My birthstone is the same as Jessica's. I have to say when I was growing up - they always said just topaz. Now sometimes it's blue topaz and other times it is citrine. I don't have any topaz but I do have citrine. (Assuming that citrine is not topaz.)

I also have peridot. (I like it.)

It was a big cast iron pot in the shape of a dragon and the steam came out the nostrils.

I wonder if you could just do that on the stove. But I'd want it upstairs where we sadly have neither oven nor wood-burning stove.

I have definitely done some low-class humidifying with pans of water boiling on the stove and/or sitting on top of radiators.

The Cooks' Illustrated banana bread recipe uses plain yogurt and lemon, and I love it--it adds a bit of tartness and a lot of moisture to the bread. It's my go-to recipe now.

I have definitely done some low-class humidifying with pans of water boiling on the stove and/or sitting on top of radiators.

When I lived in LA I had a tiny apartment without any heat, and I could heat it by putting a big pot of water on one of my two little gas burners and letting it boil until my windows steamed up.