chinesegrandma's Profile

kariwk - the honey and mustard are for flavor but also help greatly in holding the emulsion.

ek76 - honey and vinegar are both natural preservatives, and i've never had the garlic go rancid. normally i cycle through a batch of vinaigrette very quickly, but occasionally i've lost track of a jar in the fridge. many weeks or even a few months later it's still good.

@soozieQ the flour containers are anchor hocking montana jars - i bought mine at walmart, but they also have them at bed bath & beyond. i really like them - hold a ton, sturdy, glass.

the dining table was custom made...needed extra wide so we could fit 10 around the table (12 squeezed) for our big family here.

the main reason i didn't use a foot control at the main sink is because of the bridge faucet. i chose it for the classic look - the sink, centered on the wall of windows, is such a focal point of the kitchen. with the foot control you leave the faucet in an "on" position, and the foot control turns the water on and off. it would have looked odd to have the levers permanently askew.

secondarily that sink is really used for cleaning, during which time the water is not on and off for short bursts like when i use my prep sink. and my hands aren't goopy when i'm cleaning (rubber gloves on!) so the foot control just isn't as useful there.

@wisecat so nice to see another central ohioan here! =) i love how faith being here gives columbus some visibility. this is a great town.

funny and true characterization of tuscan bread, though i applaud the boldness of the italians to make bread with zero flavor. here in america food makers will always err on the side of more salt, more fat. i love that the tuscan bakers have the humility to produce an entirely neutral foil for the other amazing flavors of tuscany - vegetables, olive oil, cheese - and don't feel the need for their product to steal the spotlight with strong flavor of its own.

having said that, the american in me agrees that a little salt wouldn't hurt. i love your anchovy addition to compensate for the bland bread. and i agree with creative license that having stale bread or toasting the bread cubes in the oven first makes for a sturdier panzanella. thank you for this - i'm making it the next time my anchovy-averse husband is away for dinner.

mmm...i'm all over this! was your restaurant fennel pasta at basi italia? was so excited when i saw it on the menu there, but i was disappointed with the dish. this looks like what i was hoping for - can't wait to try it.

i agree - lard is so much better than crisco. i could make lard (though yeah, kind of a pain), but vegetable shortening is something that requires a whole load of chemicals and industrial processing. and it has no taste.

for anyone near columbus, OH, Just Pies makes amazing pies here - flaky, tender crusts made with lard. old school and awesome.

i have these in my central OH yard! somehow serviceberry didn't sound like something you'd want to eat. can't wait to harvest some tomorrow morning (before i barricade myself inside from the heat). thanks, faith!

sweet avocado, love the idea! can't wait to try it.

loved the crushed almonds on top too - i've been putting them on a cucumber avocado soup i've been eating lately on extra-hot days. like this recipe, it's a quick trip in a blender, and it's awfully handy to have lunch in a mug.

emma, this looks awesome - i have everything but avocado on hand...but i have guacamole! will get to cbc to try the real deal sometime too. nice to see a c-bus related post here. =)

how funny, i just posted a recipe - pasta salad with tuna, celery and olives. i love it with macaroni, but spaghetti will work too. great warm or cold, so makes a good lunch to take to work (or eat out of the fridge, as i do).

invaluable with cast iron pans! otherwise i'd be burning my hand all the time on the handles. i've burnt mine too (accidentally left it too close to gas burner), but it smoldered for quite a while before it actually burned a hole - any other mitt would have been in flames immediately. someone needs to improve the look, but the function can't be beat.