Vinlo's Profile

Those giraffe banks are available at babies r us. They have a few different ones
http://www.toysrus.com/search/index.jsp?kwCatId=&kw=fun%20friends%20wooden&origkw=Fun+Friends+wooden&f=Taxonomy/TRUS/2255957&sr=1

We just smoked a fuull rack of beef back ribs.. now that's living. But since you don't want to que..

I would suggest you check out Fine Cooking's Guide to Braised Short Ribs..

http://www.finecooking.com/articles/cyor/braised-short-ribs.aspx

The best overview that I have come across to learn the process and experiment with flavours that you like. Gives you a good knowledge how to create your own recipe and when/why to add things - which is essentially universal for most braised meats.

The one thing that they leave out that I consider a must is to the reduce your braising liquid down to a thicker consistency and add a a bit to a saute pan with the short ribs and glaze them up over the stovetop for a bit and then in a medium oven glazing often for 15 minutes or so.. tasty! Over taters for me.

two words: all drawers

I would never build another kitchen with doors on the lower cabinets, drawers are infinitely more useful to us.

Other than that
1) quality counterops, they take a lot of abuse and you use them everyday.
2) Quality exhaust hood - assuming you cook a lot
3)Large sink - 18"x30x10"dp single compartment sink has changed my life
4)Pre planning zones within the kitchen - cooking, storage, wet/clening, prep, etc.
5)Use all the space.. wall to wall, floor to ceiling can never have enough storage.

Biggest regret..

Undercabinet lighting. We have many lighting levels, but undercab would have been nice also.