kariwk's Profile

Display Name: kariwk
Member Since: 4/5/10

Latest Comments...

We had marmoleum installed in our 11x13 kitchen (actually floor space was about 9x11) for about $850. This was 11 years ago. It is still in great shape, easy to clean, and easy to stand on. We installed marmoleum in our previous kitchen as well. Love the stuff.

How Much Did It Cost To Buy & Install Your Linoleum Flooring? Reader Intelligence Request
5/7/14 10:40 AM

Thanks Anna$C for asking for clarification. Vinyl and lino are not the same.

How Much Did It Cost To Buy & Install Your Linoleum Flooring? Reader Intelligence Request
5/7/14 09:28 AM

I eat pretty much the same breakfast eachweekday; I like it, it goes down well, I don't have to think about it. It is usually two slices of whole grain toast and an egg; if not that, it is some variation of a grilled cheese sandwich. We do switch things up on weekends, where we have time and energy to think about food and cook. I tend to eat more variety for lunch and lots more variety for dinner. I just don't like to have to make choices in the morning.

My Breakfasts: I'm Sensing a Pattern... Liveblogging The Cooking Cure Spring 2014
3/3/14 04:34 PM

We get cat litter delivered--so much easier to get two months worth (16 bags) at a pop and have someone else carry it down the stairs to the basement.

What Conveniences are You Willing to Splurge On?
2/18/14 05:38 PM

I've been sick all week, so this weekend will be more of the same--lots of fluids, toast and anything that sounds like it may taste good, since nothing does. Sigh.

What's Cooking This Weekend? Weekend of November 2-3, 2013
11/1/13 08:15 PM

It is pretty cold here in SE WI (ice on the windshield and on the birdbath this morning), so we have made a variation of the sweet potato hash from the Kitchn (I used half purple potatoes and half sweet, since we had LOTS of blues from our c/a), a Greek pork and leek stew from my husband's cousin, and a big pot of chicken stock (as a way of breaking in our new slow cooker).

What's Cooking This Weekend? Weekend of October 19-20, 2013
10/20/13 08:53 AM

We have this frig as well and love it. It holds a huge amount for its size and is very well laid out for maximum visibility and storage, It also fits in our back hall, in the spot where the original ice-box was in 1929.

Quick Tip: How To Fit More in a
Small Refrigerator

10/7/13 09:38 PM

I've read these comments with interest, since I have a kitchen with a bank of 85 year old wood (in our case birch) cabinets with the original (shellac) finish and we had to make some decisions about how to deal with a set of other cabinets from the 1970s that had to be replaced. I understand the paint or not paint debate--our kitchen (and all the woodwork) in our house was clearly meant to be unpainted, but in other houses and in other eras, the aesthetics were different; much woodwork in old houses was meant to be painted (many Victorians I am looking at you) much to the despair of the now-owners who spend all that time stripping to find out the woodwork is mismatched ends that was meant to be painted from the beginning. That said (and I will add that I adore white woodwork for looking crisp and clean and setting off other colors really well), let me throw out out couple of things: First, look at the unpainted woodwork in your place. If it is coherent and well matched, it was probably meant to be shown in all its wood glory and at least, please think about that as you make decisions about whether to paint or not to paint. Second, if you are going to do do updates, please think about finding a local cabinetmaker to do a custom job to match your original cabinetry. We decided to see if someone could make our replacement cabinets match the old. For less than the price of semi-custom, we were able to get perfect matches with custom stain and finish and hardware that makes it (almost) impossible to tell what is new and what is old. Partly this was due to the joy of old houses--things are not as standardized so getting off the shelf stuff to fit costs. But partly, it is because often especially for small job, local cabinetmakers can make it cheaper.

One more thing. People frequently assume that because something is 80 or 100 or more years old, it was the work of a craftsperson doing completely unique work. By the late 1800 and early 1900s, there was more standardization; while not to the degree we see today, lots of things were pretty standard. We live in Milwaukee bungalow with a lot of original features, but if you walk in our neighborhood, those features do repeat with variations; the stained or leaded glass, the widow frames, etc., were mass produced, though in a much more nuanced sense than we think of it today.

Oh, and we did keep the wood wood in all its glory; it is why we bought the house in the first place.

Before & After:
Simply Gorgeous Kitchen Renovation The Sweeten

10/4/13 08:42 PM

We are being blessed with fall weather after a pretty brutal week (I hate summer heat and humidity and fall is my favorite season). We will be making a huge batch of meatballs to freeze in single meal packages, a big batch of hungarian sausages, lentil and kale soup, and a roast chicken with the fixings. Gotta love the nip of fall in the air here in Wisconsin.

What's Cooking This Weekend? Weekend of September 14-15, 2013
9/13/13 09:22 PM

I have to agree with Parnassus here. Tastes change, colors we love change, the space we live in change. I can understand deciding to splurge on something with color, but if I do, I need to acknowledge that it may not have a "forever place" in my living spaces. I know that there were times when I thought a given item was always be part of my house but I have changed and my living spaces have changed over time. The big stuff that has stayed with me the longest has been in neutrals with clean lines.

Design Decisions: 3 Reasons for Choosing Colorful Investment Pieces
9/8/13 07:10 PM

Actually, there IS a book length exploration on the issues of olive oil and its origins and quality issues: Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller. He also writes for the New Yorker.

Don't Be Fooled By Mediocre Olive Oil
9/4/13 08:49 PM

I think that it is a) harder and harder to find friends as you get older (we've lived in 7 different states over the course of our marriage and each time it is tougher) and that it is harder to be child-free at certain stages (namely late 20s - early 40s or so when people are having kids and focusing on that). We are childfree and now in our mid-50s and found those years to be the toughest, since families are understandably protective of their time and energy when trying to get kids through the early and middle years. As their kids get older, having kids or not is just less of an issue. FWIW.

Building Community: 5 Great Ways to
Meet Your Neighbors

9/3/13 08:36 PM

I guess it can expand to fill the time, although I think I tend to let food prep do that instead!

We find that keeping up the basics means that we don't have to slave to keep the house tidy. Of course, we are only two and we are pretty good about keeping up with the regular stuff (kitchen is always clean when we go to bed and before we leave the house in the morning, bed is always made, I do a quick "put things away " sweep every evening before going upstairs). But I also like us to do a big job or two every month or so, whether it is "detailing" a room, or doing a reorganizing of some storage area. Knowing that we only have to do that and nothing more helps us not feel guilty for not keeping things perfect.

Does Housework Expand to Fill the Time Available?
9/3/13 08:31 PM

Almost any kind of soup or chili as well as broth (chicken, turkey, and veggie) by the quart. Variations on red sauces and meatballs to go with the sauces. "Plucked poultry"--cooked chicken or turkey, taken off the bone and shredded and packaged up in servings to be added to broths for a quick chicken or turkey and pasta soup. Braises of various sorts; one favorite is my grandmother's chicken paprikash. I also love to make and package stuffings (we always called it dressing in my family) by the quart; it reheats great in a small pan in the oven and is a perfect dinner for two.

What Are Your Favorite Meals to Make Ahead and Freeze? Reader Intelligence Request
9/3/13 08:25 PM

Thanks for this. We spent our long weekend quietly, and are ending it feeling rested and refreshed and ready to face our new year (we both work at a university and our classes start tomorrow). Enjoy the new beginnings of autumn.

Small and Quiet Weekend Meditation
9/2/13 08:36 PM

I stopped drinking milk when I was 6 or 7 because it made me sick. I was never a milk drinker or a cold cereal with milk eater, and am always surprised to hear that other people even think about milk. My husband drinks milk once in awhile, so we usually have a quart of lactose milk around, so I can use it in cooking if needed and he can have his graham crackers and milk as desired.

From Child To Adult: Have Your Milk Habits Changed?
8/28/13 09:27 PM

I just spent the last weekend stocking up before the start of fall term (both the hubster and I work at a university and have less time to cook when things are in full swing. We have a wide variety of meals ready to go and we end up saving money, time, and have control over our food. A win-win-win. The one tip--keep a freezer inventory so you know what you have and what needs to be eaten. It makes all the difference.

An Introduction to Freezer Cooking: How Freezer Cooking Can Save Money & Time
8/26/13 02:51 PM

Quesadillas with chiles and onions from the garden, with guacamole yesterday; today a friend's homemade italian sausage on the grill, angel hair pasta with basil, parmesan, and chiles, and a salad of mixed greens with our house vinaigrette. Also made a large batch of thai-ish pesto (thai basil, cilantro, garlic, lime zest and juice, salt and chiles) part of which was frozen for the depths of winter.

What's Cooking This Weekend? Weekend of August 3-4, 2013
8/4/13 08:10 PM

Homebody, I am with you. For me, beets taste like dirt. People try to convince me--no they taste earthy, no they are so sweet, no you will like them this way. No, no matter how you cook them, or don't cook them, they taste like dirt to me.

Recipe: Best-Ever Veggie Burgers Recipes from The Kitchn
7/24/13 09:25 PM

We live in WI and use our warming drawer for at least warming plates much of the year; we also use it when doing cooking where you end up needing to do things in batches so as to get a good sear and not crowd the pan. Ours is part of our stove though; with a double oven, you might not need it.

Should I Buy a Warming Drawer? Good Questions
5/3/13 04:35 PM