tuxedo's Profile

Thank you!!!

they have a knock off at West elm- but it's almost the same price

I work in a kitchenware store, and I'm really glad you wrote this.
I understand EdmundD's point that it's wasteful (and annoying) to have to buy things twice, but if you're in a position where you want and would frequently use a dutch oven, but even saving for one is out of the question, get what you can afford. If, five years down the line, your financial position changes you can splurge on the top of the line, but if you hadn't purchase the cheaper one you'd have lived for five years with no dutch oven at all.
Another point I'd like to make is that you have to treat your cookware with care and respect. Even a le creuset or staub dutch oven won't last you a lifetime if you don't treat it well. If you're not familiar with cooking in and caring for enameled cast iron, I'd actually recommend that you learn how it works with a less expensive piece and upgrading once you've decided you are comfortable doing so.

Wow! This is a gorgeous home. I am a huge fan of mid-century architecture and furniture (who isn't?) but at the same time, I feel like this commitment to it makes it feel more like a museum than a home, and makes anything modern, like the stove or the string lights in the back yard, feel out of place.
While it's beautiful, I don't know if I could live in a home like this.

I agree with Keltrue-
You should oil your slate with mineral oil, your slate is thirsty and will absorb any oils from any cheeses you put on it. A well oiled board won't be so thirsty and you won't have the problem in the future.

Brooklyn Slate company makes cheeseboards and sells mineral oil to go with them

My grandmother has always made her pot pie with biscuit crust- with extra biscuits on the side-
I have copied her recipe and tweaked it a bit- and it's a staple in my home.

This year I hosted an orphan thanksgiving potluck- for friends in Brooklyn who don't have family here and were unable to travel home.
It was (almost) more fun than going home to family. Less drama, more ability to experiment with the menu

Anjali-
How do you like the pan?
I think it's gorgeous- but the angles look a little sharper and deeper than a traditional bundt-
have you had any issues with sticking or overcooking that you didn't experience with a more traditional bundt shape?

I'd be so bummed to spend the money on this and find I didn't like it.
But seriously- it's gorgeous.

I was terrified they would have ruined this- was so relieved and stunned by how well it came out when I saw the after photos! Beautiful job

I LOVE That you didn't iron your napkins.
Unless you're trying to impress someone- what's the point?