Terry at Blue Kitchen's Profile

A beautiful, thoughtful post. Although we have a dishwasher, a number of our dishes, pots and glasses aren't dishwasher-safe. So I find myself washing at least some dishes by hand every day. Sometimes, I'll end up taking things from the partially filled dishwasher and washing them in the sink too, for much the same meditative pleasures and sense of accomplishment you describe here.

These look gorgeous and delicious, Faith! Honestly, blondies had never been on my radar before my first (and second!) visit to Sugardaddy's in Columbus. Also, great to hear your kitchen is coming together.

Great advice, Faith. To your advice to "use a sharp knife" I'd like to add something I learned in a knife skills class. The answer to how often to sharpen your knife is every time you use it. In practice, I manage two out of three times, not every time, but my knives have all become noticeably sharper. So just keep your steel handy and quickly sharpen your knife before you start cutting.

Regarding knife skills, one of the best things I learned in a class I took was how often to sharpen a knife. The answer? Every time you use it. I don't always follow through, but by sharpening my knives every other time I reach for them—or, okay, every third time—I've noticed that they have become sharper over time. So keep that sharpening steel handy! And E/Dig In, you are so right about preparing everything ahead of time. Besides making life easier in the kitchen, it has the added bonus of making you feel more like a real cook.

This sounds really refreshing and looks beautiful! And we have lavender blooming right now. I may make the simple syrup and work on individual cocktails with it.

This sounds delicious—and looks beautiful in the shot. You might also consider basil-infused simple syrup for a nice summery taste. (And honestly, the original gin would be wonderful as well.)

Your timing is impeccable, Faith! This weekend, we picked up 80 pounds of organic apples, the yield of a tree we rented from Earth First Farms in southwest Michigan. I'm sure we'll be raiding your list a lot to help us get through our bounty. For a couple more savory ideas for cooking with apples, you might try my grilled cheese sandwiches with apple and arugula or my braised pork roast with apple/onion compote.

A cool story, Sara Kate. Very nice that you kept your promise on the sweets—and with such a delicious sounding cake. And as a regular reader, I'm still stunned to hear that your daughter's five! I remember posts of the two of you preparing your tiny apartment for her arrival.

Vive la France indeed! Thanks for all of these great posts; I'm a major francophile, especially in the kitchen. The October issue of Food & Wine is also all about French food (and wine) too—must be something in the air.

First, what a thoughtful new mom gift, Sara. And second, I love that you used a Staub casserole—it's our favorite. This sounds delicious and so wonderfully simple. It reminds me of a deceptively simple Provençal dish I make, Layered Pot Roast with Anchovies, Capers and Garlic. So easy to assemble and deliciously complex.