kitty teeth's Profile

My feelings exactly. All this stuff is going to look dated very soon.

Tough crowd! I agree that this is not the most impressive DIY, but it's an interesting idea. If someone were to take this a little further, I think you could end up with something pretty cool.

I'm pretty sure you can get these at Trader Joe's for much, much less. They are great, though!

Emma, just curious, where are you getting the two week shelf life info from? My sense from reading other articles has been that homemade mayonnaise will keep for more like one week, if even that. And since the main concern here is salmonella, would you even be able to tell if the mayo was spoiled? I don't mean to be a Negative Nancy, but the main reason I hardly ever make my own mayo is because I am never able to use it all in under a week. If it really does have a two week shelf life, I would probably start making it more often!

Are the pillows in the fifth picture photoshopped in? They look a bit like they're levitating and they're creased in exactly the same way (look at the lower left corners).

Bathroom debate aside, it seems as though photos should not be altered in such a way in order for an entry to be eligible.

I used this recipe last Thanksgiving to make pumpkin and pecan pies. This was my first venture into pie making and everything turned out great, but I have a question: When Martha rolls out the dough toward the end of the video, it does not crack, and the dough seems to be very workable. When I was rolling out my dough (which was just out of the fridge), it was difficult to work with because it was so cold and stiff, and it cracked at the edges quite a bit. Was my dough just too cold?

I love driving up to Ventura and hitting the thrift stores and antique shops.

I would love to have a rug like this for my living room. I'll bet my cat would love something like that to lay on!

Uh oh...

I just attempted to make this, using margarine instead of butter to make it suitable to go with Passover dinner. The margarine (sweet unsalted, the brand is Mother's) and the brown sugar never incorporated together; the margarine formed an oily layer above the brown sugar, and the mixture never thickened. I continued to cook it for about five minutes after it boiled, but the magic never happened.

Did I do something wrong? Is there another brand of margarine that will work? I didn't want to use regular, salted margarine for this because it's a dessert -- am I off base here?

Very cute! I'd love one of these.