WannaBeBeachBum's Profile
| Display Name: | WannaBeBeachBum |
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| Member Since: | 2/26/10 |
Latest Comments...
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Either the ceilings are really low, or the art work is hung too high. General rule of thumb is the center of the peice to be about eye level for the average person. About 60-62". A Dramatic Dining Room for Entertaining Dining Room Spotlight |
6/6/13 6:59 PM |
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I love this. Wonder if there are colour options. Bella Ceramic Tea Kettle |
6/4/13 11:29 AM |
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Where I'm from (Jamaica) it's called cornmeal porridge, and we usually fold in some milk and brown sugar. Nothing fancy at all, but just as heavy as oatmeal to me. Sick of Morning Oats? Try Breakfast Polenta Instead! |
5/11/13 8:33 AM |
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Definitely the Christmas cake and Easter buns we "helped" my grandma bake. She baked them with rum/wine, and have us taste the batter it to see if it had enough. Of Course my brother an I would always say no, it needed more. I think she was on to us. But her cakes/buns were delicious. And she made batches and batches of them for family, friends and neighbours. It was an awesome yearly tradition, one I sorely miss. What's Your Best Kitchen Memory? |
5/9/13 2:21 PM |
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I'll have to agree with a previous poster. The mangoes I get here in the US aren't worth the trouble of even eating, much less sucking the pits. While my babies love the mangos (they don't know any better), I can't bring myself to eat them, much less the pit. It's quite sad really. Why I Secretly Suck on Mango Pits in the Kitchen (And So Should You) |
5/9/13 11:17 AM |
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While I'm sure these are just as grimy as you say, once a month seems a bit much. Especially if you have ANYTHING else going on in your life. 9 Spots in Your Kitchen That Could Use a Good Scrub |
5/6/13 3:03 PM |
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It's about as syrupy as agave syrup. I routinely store mine in the fridge for cocktails. It readily dissolves even when shaken with ice. How To Make Real Lemonade from Scratch Cooking Lessons from The Kitchn |
5/3/13 2:31 PM |
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I love this jar. And the size is great. Big enough for a crowd, but on the smaller side so you can do a few different flavors of beverages without them becoming a watered down/hot mess. Will have to find a world market soon. Savannah Embossed Drink Dispenser from World Market |
5/3/13 11:06 AM |
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If you're gonna store extra simple syrup in the fridge, why not do so as efficiently as possible. Make it a 2:1 ratio of sugar to water, and you can have twice the sweetener in the same volume. It also keeps longer at this ratio. How To Make Real Lemonade from Scratch Cooking Lessons from The Kitchn |
5/3/13 10:47 AM |
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As someone who likes to mix interesting cocktails at home, and make special ingredients of my own, I can appreciate what goes into a really well made beverage. My upper limit is maybe $25 or so. But it'd be a splurge, special occasion type thing, not a regular occurs ce at all. So far, I haven't been disappointed. The Cocktail Threshold: How Much is Too Much to Pay for a Drink? |
4/19/13 2:36 PM |
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As a bit of a margarita snob, this recipe intrigues me. I'll admit I've never had one without an orange liqueur of some sort. But I'll try any twist on a margarita at least once. When they're available, the Meyer lemon in my citrus of choice. It's tart, but slightly sweet, and allows for an awesome margarita without needing simple syrup. When they aren't in season, I'll grudgingly use lime. As for the addition of the water, that confuses me. Why isn't the water from the ice enough of a dilution. That I'm much more hesitant to try. Cocktail Recipe: Pure Mexican Margarita Recipes from The Kitchn |
4/18/13 3:40 PM |
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This does sound like an awesome idea, one I'd like to use in a few years when my kids are older. Thanks for this. An Impromptu Party Idea For All Ages: Kids Think It's Fun, Adults Know Better! |
4/5/13 1:20 PM |
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A few months ago when my twins were just born this would have been a godsend. Maybe not every day of the week, but 2-3 times a week would have been great. And I beg to differ with the "no matter what your schedule" comment. Ours was outrageous, and sleep was a scarce commodity. Now that things have settled down a bit, I doubt I'd be willing to pay the premium. Would You Ever Use a Ready-To-Cook Dinner Delivery Service? |
3/18/13 11:28 AM |
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Based on some of these comments, as a mommie of twins I can't take them to the FM. There's no way I can wear them both comfortably, and for a weekday market, there'd be no on to leave them home with. Just because it feasible for your situation, that doesn't mean it applies to all of us. Some of us have no choice but to bring our kids in their oversized strollers. The Farmers' Market: Helpful Hints and Etiquette Tips |
7/10/12 5:26 AM |
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The key to any great ribs is low and slow, be that in the oven, a crockpot or on the grill. But there's something special about ribs that started off in the oven (300 for 2-2.5 hours), and is then finished on a charcoal grill. Definite.y worth the time. How to Cook Great Ribs in the Oven Cooking Lessons from The Kitchn |
7/4/12 7:21 AM |
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Have you tried refillable pods for the senseo. I've never used them, so I don't know if the crema compares, but it's worth a shot. What Is the Best Replacement for My Senseo Coffee Maker? Good Questions |
6/20/12 9:46 AM |
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Pre-pregnancy, this setup would totally have fit my lifestyle. Some of us are like that. I'm still restricted, since I breast feed, but I really do miss visiting my liquor cabinet. Marina's Boozy NYC Kitchen Kitchen Spotlight |
5/26/12 7:28 PM |
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@Alicelost a 2oz cocktail seems like a complete ripoff, unless it costs $3. I doubt that's the direction I'd like to go in when serving guests in my home. Wouldn't want to seem stingy. Mark Bittman's Cocktail Rules: Keep It Simple, Make It Stiff |
5/11/12 12:47 PM |
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I don't have people over if I'll be dying for them to leave. What Should You Do When Your Guests Won't Leave? Survey |
3/23/12 10:19 AM |
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This pan is definitely too heavy. I've come across it on several occasions in HomeGoods, and I had to pass. My husband already complains bitterly about cleaning my 6qt Staub, so I know he'd be pissed about cleaning this one. But regardless, it was way too heavy for me to lug in and out of the oven. A bit of overkill if you ask me. The 13-Pound Lasagna Pan: When Is a Heavy Pan Too Heavy? |
3/21/12 4:56 PM |