STH's Profile

I don't know about the non-porous part . . . my mother gave me some enamel pots years ago and they stained like crazy every time I used them. Then they started to chip. I eventually chucked them out and haven't used enamel since.

Thank you for this. Really well done post.

I add roasted garlic to mild-flavored things and it provides a buttery flavor. Also, always use a more flavorful cheese, so you can use less. Rather than mixing a cup or two of a mild grated cheese into something, sprinkle an extra sharp cheddar or parmesan over the top.

And go ahead and have your mac and cheese, but sub low-fat Greek yogurt or cooked winter squash for some of the cheese, so that it tastes creamy and rich.

Thanks for this--I've been freezing my extra veg, making freezer jam, and that sort of thing, but this summer I'm going to take the plunge and start canning.

claireooto, you and I must be sisters! I always pick up some of whatever veg is in season and cheap that week and plan meals around it. I keep reading that meal planning is the way to eat cheaply, but I don't really see that; I keep a well-stocked pantry, then supplement with what's in season. And since I belong to a CSA, I also have to plan meals around that, and what's in the box always differs a bit from what they predict will be there.

Oh, and I think about what to do with what's in the fridge when I can't sleep, too. :)

I'm thinking maybe it's time for me to stay over on the Kitchn part of the site. I've been getting disgusted lately with AT's almost-daily "OMG a white room" posts and the constant drumbeat of BUYBUYBUY, so maybe this is a sign for me to leave.

I don't have a problem with porn or relationship advice, but it's not what I come here for and not part of the stated mission of the site.

I've got at least 5 pounds of asparagus from the CSA in the fridge, so I think I'm having asparagus hash tomorrow, then shaved asparagus pizza on Sunday and an asparagus soup on Monday. I also got rhubarb from the CSA, so that's going to go into some more strawberry-rhubarb freezer jam. I'll have to make something dessert-y, too, so maybe I'll finally get around to that lemon yogurt tart.

What's amazing to me is that we see these renovations where they HAVE to gut the kitchen because it looks "outdated," then they replace everything with whatever is the fad of the moment. Nobody ever considers--as far as I can tell--that the fad of the moment is going to look "outdated" in a few years and perfectly functional appliances are going to HAVE to be ripped out and discarded again. In two years, AT will be featuring kitchen renovations where the homeowners are horrified by their "outdated" stainless steel appliances.

You know, we don't all have to follow this cycle of fads and things being "in" and "out." Wouldn't it be better to use classic looks and stick with them for a while?

We've had WAY too many cookies and other desserts around here lately, so I used my CSA rhubarb in strawberry-rhubarb freezer jam and stuck it in the freezer for later.

I love this stuff, but what a cat hair magnet. And I'm afraid to ask what they cost.