G&D's Profile

I've long been an advocate for using flowers in cooking. My problem has been finding a source for organic flowers that are safe to consume. Any ideas?

Happily we've stuck to our new years 2012 resolution. At least two dinners per month, involving a minimum of 6 people. I not only manage my kitchen better, but I've expanded my repertoire and I think strengthened friendships.

Reading between the lines, I'm not certain the architect who offered this advice can design outside of his own taste preferences and is therefore probably not very good. Albeit popular.

I agree on the environmental issue. Why buy a bag with very poor biodegrability to replace a bag with poor biodegrability? This defeats the purpose completely.

I've actually done the same thing at an old house of mine with plexiglass. It worked just as well (giving the same effect) without the expense. I just had to be a little more mindful of scratches.

Mounting was easy since I could just glue the back to the wall without it showing because of the paint.

I encourage everyone to look at this site as well.

http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

It lists fish and seafood that are caught, farmed or harvested in a responsible manner worldwide (with the Gulf of Mexico being listed in a positive light sometimes).

They even have an app you can download to your phone that you can use when you're shopping for seafood. It helps take a lot of guess work and bad information out of the topic.

Ironed napkins are sort of akin to the same reason you spend time making sure a recipe or dinner is perfect. Is everyone going to notice ever single detail of your effort? No. But when everything comes together like a well orchestrated symphony your are not merely sated but embraced. They may not be able to pinpoint why, but the experience can leave them with actual joy. We've been lucky enough to have been told this by more than one guest.

One of us is an architect and it is personal INFURIATING to him the times he's had to design either the kitchen itself or around a kitchen that is running upwards of $50-60,000 and is used by someone who reheats take-away.

Even worse that now there are sometimes two kitchens, one for gatherings and one they can "dirty up".

SHUT...UP!

Thanks "Slow Lorus" for the recognition!

I've put it in a lot of things over the years. On top of deviled eggs, on hummus. It's been a nice addition to lox as well. My favorite though has to be on top of a croque-madame. YUM!!!!