Sisterfunkhaus's Profile
| Display Name: | Sisterfunkhaus |
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| Member Since: | 1/9/11 |
Latest Comments...
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Those windows are fun and awesome. Very cool and quirky. What To Do with Interior Windows-to-Nowhere? Good Questions |
4/7/13 2:44 PM |
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No way would I allow others to slice into a wedge or wheel of brie. When you do that, people leave the rind and tend to dig into the middle, which is the best part. I would serve them sliced into generous pieces that include both the middle and outside, and I would leave the rind intact. I cannot stand the sight of a good brie that had been decimated by people who just want the best part. The Proper Cut: What Not To Do When Serving Cheese The Cheesemonger |
3/9/13 2:58 PM |
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@decogirl- That cheese is on salad, which is totally different than eating it on it's own. In the case of the salad, the parm would overwhelm the salad if it was served in thick pieces. The Proper Cut: What Not To Do When Serving Cheese The Cheesemonger |
3/9/13 2:52 PM |
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I love making my own at home and adding raw jam to it. It gives it the sweetness from the sugar in the jam, but also extra nutrients from real raw fruit. So much better than the store stuff. You could do the same with real Greek yogurt. How Yogurt Became the Answer to Everything Food News |
3/9/13 2:41 PM |
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I was going to suggest the poufs from CB2 or World Market with a tray on them as well. They are very cool and can be used to prop feet on or as extra seating. Best Size for a Coffee Table or Ottoman in Tiny Living Room? Good Questions |
2/27/13 11:30 AM |
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Either lol. A Simply Styled Room for TwoDaffodil Design |
2/27/13 11:21 AM |
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Love it. It's not sterile but not cluttered wither. So pretty too. A Simply Styled Room for TwoDaffodil Design |
2/27/13 11:21 AM |
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It's one of the only conditioning agents that actually penetrate the hair shaft. It is a superior conditioner. More Uses for Coconut Oil: Season Cast Iron Pans and Wood Cutting Boards |
2/27/13 11:20 AM |
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A lot of it is helicopter parenting. I know people who feel like they have to schedule every minute of the child's day. When they play, they aren't allowed to make messes, or mom plays with them or watches over them every minute "teeaching" them how to do things the "right" way. They aren't allowed to go into the back yard alone to become adventurists and jungle explorers. Heck, I've seen 10- year-olds at the park with mom following them around despite the fact that there has never been a stranger kidnapping there in 50 years or in any of the surrounding neighborhoods.Heaven forbid any of them be allowed down to the two foot deep creek to play with a friend. Are Children No Longer Creative? Tips for Raising Open & Questioning Kids |
2/27/13 11:08 AM |
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Overall, it's a lovely room, but I am not sure that it's a great room for a 7&10 year old. It's too bland for girls that age. I have to wonder where their personalities are in the room. The room doesn't look at all personalized, and it's absent of things girls that age love. The colors are so subtle and muted. This seems more appropriate for a guest room. A Pink and Purple Bedroom to Delight Two Daughters Professional Project |
2/16/13 12:34 PM |
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Ikea makes flat sliding panels that you can put up. You would want to extend the rail far enough for the panels not to cover any part of the kitchen when you need to cook. They are really cool looking and come in several designs. How Do I Hide the Kitchen in My Studio Apartment? Good Questions |
1/21/13 12:14 PM |
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RSW- You did exactly what the French kids do. Basically all children in France eat what they are given. They eat every thing from pate, to beets, to olives, to mussels. They don't have a bunch of snacks through the day; just one around 4:30, and it is healthy. Kids become picky eaters because we allow them to do it. They won't always want mac and cheese if you refuse to give it to them on demand. I know my mom said that in her day, no one got special kid foods ever. Our kids really aren't precious snowflakes with some sort of special eating issues. We are spoiling them to certain tastes and diets. In Defense of \"Kid Food\" |
1/19/13 7:20 PM |
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I wish people would quit saying that it isn't realistic for kids to eat certain things. In other parts of the world, they do just fine. You need to read the book French Kids Eat Everything. That will teach you how to get your kids to eat. People need to stop giving their kids so many alternatives. If parents would stop being such softies, the kids will learn how to eat the healthy stuff. In Defense of \"Kid Food\" |
1/19/13 7:12 PM |
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It's awesome that you are doing this for your brother.The menu looks lovely, but you have too many flavors going on there. A Homey Budget Wedding Meal for 120: The Menu Homemade Weddings |
1/19/13 10:57 AM |
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The only person who can really answer this question is a doctor. Generally, when people have your issues, it is due to hypothyroidism. I would see a doctor, then a registered dietitian. Something is going on, and you need to find out what it is. Eating too little will not make you gain weight, ask any anorexic. Ask the people on Biggest Loser. Help! I Eat Sensibly & Exercise, But I'm Not Losing Weight Good Questions |
1/13/13 12:27 PM |
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I want to learn to make fabulous perogis, tamales, and home made bread. Setting Kitchen Goals in 2013 |
1/3/13 11:54 AM |
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A new book for my Amazon wishlist!! Thanks! True Food by Andrew Weil New Cookbook |
1/3/13 11:53 AM |
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I love small kitchens because of the efficient work triangle. I moved from a galley style to a huge kitchen with an island and I hate having so much space. So inefficent! What Are Your Toughest Workflow Challenges In the Kitchen? |
1/3/13 11:49 AM |
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Why does it matter? My most expensive Staub and Le Cruset have worn bottoms and I love them. It makes them look comfy and experienced. No need to worry about keeping your pots shiny. Just cook with them and enjoy them. How Can I Protect My New Pots and Pans from My Beat-Up Stove? Good Questions |
1/3/13 11:48 AM |
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Beautiful! I think that is my favorite AT kitchen ever. Anna & Joe's Life-Filled Garden Kitchen Kitchen Spotlight |
1/3/13 11:46 AM |