laurelsg's Profile

Xarcady, Ecover makes a good powder dishwasher detergent. It's a bit pricey, but it goes on sale periodically at our local co-op.

I made two batches of this. The first I made with Equal Exchange cocoa powder, and it was so amazing on its own that I didn't want to add peppermint, and I think even the vanilla extract I added ended up diminishing the flavor. Then I made a batch with Hershey's cocoa powder, and it was a bit underwhelming. I added the peppermint extract, and it's fine and certainly gift-able, but it's not going to make anyone fall to their knees like the first batch. So I pass along this advice: use good quality cocoa powder.

What I want to talk about is that chandelier! I love it...is it driftwood? Animal bones? (ha! there's a way to use the whole animal!)

My kids had great taste in food when they were babies. Thai curries, fancy cheeses, Ethiopian food, etc. I patted myself on the back for being a mother who didn't shelter her kid's palates. Then when they became toddlers, it was like they'd gotten a memo that they're only supposed to like some combo of white flour, orange cheese, and ground beef. The oldest is 6 now, and still hasn't grown out of it, despite our best efforts. They've been gardening and cooking with me since they were babies, and they love it, but once the food hits the table they're totally not interested. Now cooking is so much less fun for me than it used to be. I've been wondering if there's some evolutionary or developmental reason for this (like Erin EO suggests). Maybe I'll read the French kids book too.

Anyway, an aunt's influence can be helpful, so keep it up! The kids may turn up their noses to the same food when it's served by their own parents, but hopefully the taste you're helping them develop will emerge more consistently down the road.

Excellent, thank you! I love miso-based dressings, but I've never had a great recipe for one. Let me also share my easy, delicious balsamic vinaigrette recipe, which I love because it's easy to memorize (my friend calls it 2/2/2/2 salad dressing) and it doesn't require any chopping or blending:

2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp. Dijon mustard
2 tsp. (real) maple syrup

Put all ingredients in a jar and shake.

We have a similar problem to people with a split entry: it's not on a different level, but it is a TINY, but defined space off of the living room, and no graceful way to expand it into the living room. When I'm coming in with my kids, it's a huge log jam because only one person can get in and get their boots off at a time.

I love it! Are those halogen lights? I'm surprised people are so down on white cabinets. I'm not sure any style is completely timeless, but this seems pretty classic to me--certainly more so than the zebra-striped wood grain cabinets we see here so often, and the oak cabinets of the 80's didn't exactly fare well in the long run either. If you like white, I think they're a great choice! If you don't like white, maybe just don't use them in your own house and leave it at that.

Great job! I'm sure the kinks will be ironed out in time. I'm hoping that next us a mobile version?!

If possible, find a realtor who has contractor experience, because they'll be able to pre-inspect a home (for free) before you make an offer. Then hire a "real" inspector that comes from a trusted source, preferably NOT your realtor, since a strong relationship between the two can present a conflict of interest.

These are great ideas and a fun project!

But regarding the headline: can we please stop using the word "pimp" to describe a style upgrade? Pimps, well-dressed or not, rape and sell the bodies of women and children. This jewelry armoire just needs a design lift.