I adore rutabaga, celery root, turnips... Last winter, in fact, I tried to come up with some marketing slogans for rutabaga, or at least vote for calling it "swede" so people would at least try it:...
When we redid our kitchen we switched from a small (24" I think?) regular freezer-on-top fridge to a 30" counter-depth Kenmore french door style, with a freezer drawer on the bottom. The increased ...
Yup. In fact, this summer I finally gave in and stopped trying to pretend I preferred greasily-melted cheddar on a burger. I'd never bought American Cheese before, but I've proudly got a packet liv...
Had to come back and add coleslaw after I caught myself eating it with my fingers this weekend and realized I always eat it one or two little pieces at a time, always with my fingers!
You covered my big ones--salad and roasted veggies and some pastas (especially cold noodles, like thai peanut noodles). I hate eating salad with a fork!
I was going to say almost word-for-word what sjbreeze said! I have bad wrist problems as well,a d really struggle to tip contents out of my 12" and 14" pans when I've sauteed, etc. But I don't have...
I've been making panzanella, bruschetta, and plain old salads. I think the two heirlooms I got from the CSA this week were the last for us--they lost most of the non-heirlooms to blight.
We had random stoneware from Fish's Eddy (and K-Mart's Martha Stewart line!), so we registered for a set of basic white bone china from Crate & Barrel. We use it for parties and whenever my husband...
I'm disappointed to see the poppy/leaves dining set featured--that's a pretty direct knock-off of Whitney Smith's poppy collection, and I know she spends a lot of time fighting off these copies.
I have the bowl-lift and love it; my mom has the tilt-head and I've found that mine mixes more evenly and I don't have to scrape the sides down much. With hers you have to stop, tilt the head back,...
I cook mine in the oven on 400. The bacon cooks perfectly as long as you turn it once, and it stays much flatter than on the stove top. I line the pan with tinfoil first, which makes clean-up reall...
The key bit of fabulous culinary lore that is missing here: The original Savenor's in Cambridge was Julia Child's butcher shop, and is only a couple minutes from her house. The butchers there joke ...
I can't choose. While I usually make fried (we called them Drippy Egg Sandwiches when I was a kid), I do love scrambled as well... When I lived in Brooklyn I used to get the Monster Egg Sandwich fr...
I just got back from Italy last week, but we weren't in Florence this time. Last time I was there, a couple years ago, we ate several lunches at Cantinetta dei Verrazzano (aw, it's like NYC!), a fo...
I used the MS recipe, over a million layers of magnetic primer, for a wall in my office. It works ok, but my walls are very old plaster and I think they are just too textured for a chalkboard paint...
I grew up obsessed w/ the curds from the Tillamook Cheese Factory in my home state of Oregon. I have to say the Trader Joe's ones are a bit of a let-down--not quite squeaky in my opinion. Maybe I s...
I'm glad the Boston Home Team explained so clearly why you should have a buyer's agent (I know the original poster has one, but for other people reading this for advice). As he/she said, it doesn't...
I always make a salad that used to be on the menu at Inoteca: It's romaine and raddichio in a red wine vinaigrette, with a mountain of grated ricotta salata on top. You can see a photo midway down ...
I laughed when my mom said these were awesome (my parents go to outdoor concerts every week, all summer), but then she gave me a set and let me tell you, we were SO smug at Tanglewood last year! Ou...
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I adore rutabaga, celery root, turnips... Last winter, in fact, I tried to come up with some marketing slogans for rutabaga, or at least vote for calling it "swede" so people would at least try it:...
When we redid our kitchen we switched from a small (24" I think?) regular freezer-on-top fridge to a 30" counter-depth Kenmore french door style, with a freezer drawer on the bottom. The increased ...
Yup. In fact, this summer I finally gave in and stopped trying to pretend I preferred greasily-melted cheddar on a burger. I'd never bought American Cheese before, but I've proudly got a packet liv...
Had to come back and add coleslaw after I caught myself eating it with my fingers this weekend and realized I always eat it one or two little pieces at a time, always with my fingers!
You covered my big ones--salad and roasted veggies and some pastas (especially cold noodles, like thai peanut noodles). I hate eating salad with a fork!
I was going to say almost word-for-word what sjbreeze said! I have bad wrist problems as well,a d really struggle to tip contents out of my 12" and 14" pans when I've sauteed, etc. But I don't have...
I've been making panzanella, bruschetta, and plain old salads. I think the two heirlooms I got from the CSA this week were the last for us--they lost most of the non-heirlooms to blight.
We had random stoneware from Fish's Eddy (and K-Mart's Martha Stewart line!), so we registered for a set of basic white bone china from Crate & Barrel. We use it for parties and whenever my husband...
I'm disappointed to see the poppy/leaves dining set featured--that's a pretty direct knock-off of Whitney Smith's poppy collection, and I know she spends a lot of time fighting off these copies.
I have the bowl-lift and love it; my mom has the tilt-head and I've found that mine mixes more evenly and I don't have to scrape the sides down much. With hers you have to stop, tilt the head back,...
I cook mine in the oven on 400. The bacon cooks perfectly as long as you turn it once, and it stays much flatter than on the stove top. I line the pan with tinfoil first, which makes clean-up reall...
SML- It's all Benjamin Moore White Dove.
The key bit of fabulous culinary lore that is missing here: The original Savenor's in Cambridge was Julia Child's butcher shop, and is only a couple minutes from her house. The butchers there joke ...
I can't choose. While I usually make fried (we called them Drippy Egg Sandwiches when I was a kid), I do love scrambled as well... When I lived in Brooklyn I used to get the Monster Egg Sandwich fr...
I just got back from Italy last week, but we weren't in Florence this time. Last time I was there, a couple years ago, we ate several lunches at Cantinetta dei Verrazzano (aw, it's like NYC!), a fo...
I used the MS recipe, over a million layers of magnetic primer, for a wall in my office. It works ok, but my walls are very old plaster and I think they are just too textured for a chalkboard paint...
I grew up obsessed w/ the curds from the Tillamook Cheese Factory in my home state of Oregon. I have to say the Trader Joe's ones are a bit of a let-down--not quite squeaky in my opinion. Maybe I s...
I'm glad the Boston Home Team explained so clearly why you should have a buyer's agent (I know the original poster has one, but for other people reading this for advice). As he/she said, it doesn't...
I always make a salad that used to be on the menu at Inoteca: It's romaine and raddichio in a red wine vinaigrette, with a mountain of grated ricotta salata on top. You can see a photo midway down ...
I laughed when my mom said these were awesome (my parents go to outdoor concerts every week, all summer), but then she gave me a set and let me tell you, we were SO smug at Tanglewood last year! Ou...