kwatkins's Profile

I also thought "to the bell" was the standard for red wines -- although I guess it could depend on the glass shape. I guess because this is my assumption, I only get annoyed in a restaurant if they pour less than this, regardless of how large the glass is. If they pour more, well, I sip carefully and count myself lucky :)

This is one of my favorite brews! It is definitely quite hoppy, but if you're into hops, this beer has a real depth of hop flavor that isn't present in most beers that are as widely available as this one. Incredibly clean, herb and citrus finish. I'd highly recommend it to any hop-lovers out there.

I inherited handwritten copies of my husband's grandmother's special recipes because I'm the only one on his side of the family who really cooks! It was such an honor to be the one to receive them ...

I find the opposite ... but then I'm primarily baking bread. You just can't beat the radiating heat of a gas oven for making perfect crust!

I've had my set of Victorinox knives (a wedding gift from my mom, who researched them extensively) for 6 years and they are GREAT. I would highly recommend them as an affordable set.

When I was in Spain at cooking school just south of Barcelona, we used Maldon salt. If you really want to recreate those dishes, consider a cooking school vacation someplace like where I went: http://www.catacurian.net/. It was well worth the cash! I learned a ton about Spanish food, as well as a lot of the kind of passed-down-for-generations food wisdom that we often miss out on here in the states!

"Is your milk still to be considered food if it keeps so long??"

Good question ... half the time I'm not sure if most things sold in the grocery store can be considered food!

I don't run into the expiration date problem very often b/c I try to avoid overly processed foods. I usually buy meat frozen (that's the way my local producer sells it b/c of the processor having to comply w/state laws that don't take into account small, local farms).

I'd say cheese is the most frustrating one for me, especially veined cheeses. The good mold is yummy. But the bad mold? Horrid!

love your light fixture too -- homemade?

We shoot for somewhere between simple and traditional, I think. I would like to be more sophisticated, but our kitchen is small, so we just spend our time trying to make it clean, well organized and functional. Would love to have enough space & budget to have a kitchen that looks like your sophisticated example!

I also have that same Victorinox knife ... in fact, have the whole set. I did a lot of research and found that for the $$, these knives can't be beat. I've had them 5 years and love them!!