MaritS's Profile

I was lucky to grow up drinking the most wonderful artisanal well water, then during those pre-Brita years in the city we paid to have jugs delivered. Now I have a sweet tasting well and find myself drinking an ocean of SodaStream fizz throughout the day. But usually it's beer or wine with dinner.

When I was in college, I worked as a janitor for two terms. We were issued a smelly mineral oil type substance called Sheila Shine, for drinking fountains and elevator panels - both stainless. Worked like a charm and kept fingerprints from developing. God knows what was in it...

I recommend you put down tape to approximate the cooking space and put the pots you often use in the space, to see if you can make it work. I preserve a lot and water bath can. A 24" range would never work for me. It's tight on a full size range.

I had a wall oven under the counter in an apartment and found that it was even harder to get to the bottom back than with a freestanding range. The door and low elevation made for a long reach.

Most efficient method for making applesauce. No need to peel. Just cook til soft, mill, voila! Applesauce.

Every 6 months is too often. Once a year is great and the food is still good to donate to the food bank, and then restock. Simple.

Don't forget sanitation supplies. Pads/tampons, bags for waste... these don't need rotation. And a good book, journal and pencils.

why impose low nutrient foods on the foodbank?

how about using those green beans in a 4 bean salad, with lots of vinegar and herbs?

Congratulations Sara Kate! Your work on The Kitchn brings me pleasure every day. Glad you are finding so much success!

I used a Chemex for years until it broke in an unfortunate accident. My only problem with it was the difficulty of using non-Chemex filters, which blocked the spout, resulting in sputtering of hot coffee. Use the heavy filters and that problem disappears. I've used vacuum pots since it broke, which is delicious. I have (and use in the right situations) a stove top espresso, a little Melita, the vacuum pot and a French press(messy cleanup). Each has it's place in my coffee pantheon.
In the end, I think it's pretty simple. If you are using coffee as a stimulant in the am, then use the most efficient method. If you are taking time to appreciate the bean, use the system that brings you the flavor you crave.

I was lucky enough to have the old school hand blown Chemex tea kettle and coffee pot in the 70's. A graduation gift from my mother, both later broken by casual use of roommates - lost a La Creuset saucepan that way too. Now I have forgone roommates in exchange for knowing that if it breaks it's my fault.

Fee Brothers have introduced so many new flavors - it's wonderful! I like Rhubarb Bitters or Aztec Chocolate in extra fizzy (4 burp) homemade soda water. I've also mixed Orange and Chocolate. I now use bitters in soda much more than in mixed drinks.