Lazy Line Painter Jane's Profile

I own the SK cookbook, and YES, she does have wordy intros to all of her recipes. That being said, it's easier to ignore than it is on the website, where you are scrolling for miles, past photos of the recipes in order to get to the recipe itself.

I'd freeze it and wait until I was in the mood to make boeuf bourguignon!

I've been obsessed all winter and spring with this recipe for lemon-parsley-parmesan chicken from Martha Stewart. It calls for roasting a chicken, but I usually just cook some chicken breasts and drizzle the sauce on at the end. Could not be easier, and tastes just like springtime.

http://www.marthastewart.com/870131/lemon-parsley-and-parmesan-plus-chicken-and-potatoes

Thanks for the post! I learned a lot of good stuff. I think I've made every single mistake on the list with the exception of the ones that I've never attempted (melting chocolate, carving a turkey, poaching an egg). I'm especially guilting with any mistake involving improper heating techniques. The vintage 1960s stove top and oven in my rented apartment's kitchen may look cute, but I'd rather have a more precise oven with a light and a stovetop that wasn't shadowed by a nonworking vent hood, didn't require being lit every time I use it and had the ability to simmer.

It was such a big hit last year that I'll be serving Cheeseburger Roulade again. It's an incredibly easy recipe that's very adaptable. I use only grass fed beef to make it healthier, whatever cheese I have in the fridge, and I throw the onion into the hamburger mixture instead of mixing it with the ketchup. It's about $10 worth of ingredients and people went bonkers for it last year.
http://www.foodnetwork.com/recipes/robert-irvine/cheeseburger-roulades-recipe/index.html

Dolsot bibimbap is one of my favorite things to order out and also one of my favorites to cook, especially when I have a fridge full of bits of vegetables left over from other meals. I probably make it once a week, and I always keep a ziploc bag of sliced beef in bulgogi marinade in my freezer. I must admit, my recipe is a bit more low key. I used to julienne my carrots and zucchini to match what I saw in restaurants, but it's much faster just to chop into pieces, though less elegant. I typically saute zucchini, adding spinach and mushrooms to the pan after a few minutes. Then I cook bulgogi beef, followed by an egg. I add raw bell pepper and carrot right before serving. I prep bowls of rice in advance because this allows me to better control the amount of rice everyone wants. Going light on rice helps this to be an even healthier meal. I've been thinking of buying stone bowls, but a cast iron pan is an excellent idea, and probably more useful in my kitchen!

Oh I love this! Ikea has some awesome sail curtains in their kid's section that I just bought for my kitchen. They don't have them online but they are in the stores.

http://cgi.ebay.com/Ikea-ATOLL-SEGEL-White-Sail-CURTAINS-Sailboat-Sheet-SEA_W0QQitemZ310009410628QQihZ021QQcategoryZ45515QQcmdZViewItemQQ_trksidZp1742.m153.l1262

i am moving this week and won't have room for my night table next to my bed - i was so excited to read this post, but gee, $400? I will probably just buy three small shelves at Ikea or the container store and do the whole thing for $30.

thanks everyone! I think I might go for the tin ceiling idea. I had never thought of that, and it seems like a really interesting idea.

- Caroline

I'm moving out of my apartment of 3 years next week and I also have a set of adorable espresso cups that i've never used. I don't even drink coffee anymore, let alone espresso. I also have four ugly green margarita glasses from crate & barrel that a friend gave me, and six martini glasses. I have never even used any of them. They are all going on craigslist asap!