leepert's Profile

I agree with you except for the lights above the counter. They just look completely in the way of everything! They must get bonked 10 times a day as the owner is working or simply pulling things off of the shelves. It's nice to see a kitchen that isn't "just so" and overdone.

The artist Christoph Niemann has some awesome drawings based on this subject...
http://niemann.blogs.nytimes.com/2009/09/14/good-night-and-tough-luck/

Ina Garten's PB&J Bars are my absolute favorite!
http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe/index.html

Love this post...one of my mother's 'rules' was that you should always have some blue in the kitchen.

I have a saying: The Secret to A Successful Dinner Party is an Empty Dishwasher.

Even if it means doing a light load during the day, I'll make sure that my dishwasher is empty when things get rolling. Going to bed with dishes in the sink is just not an option an having an empty dishwasher that I can quickly/easily load is worth its weight in gold.

@Cambria Bold - thank you for updating the entry!

I don't necessarily see these rooms as being organized...rather they have been expertly de-cluttered. I think there's a difference, no?

My tollhouse cookies are second to none and I follow the recipe exactly. My three suggestions are: (1) Don't skip the salt...it's ESSENTIAL, (2) Use a light, insulated baking sheet and (3) take them out early and I mean VERY early.

I can't remember who did this "study" (Cook's Illustrated? ATK?)...but the point was that there's no need to cook with expensive wine. The subtleties that change a cheap/OK wine into a great wine are completely lost in the cooking process and the flavor components that wine enhances with cooking stick around.

Oy, this story rings true for me. I just made chocolate chip cookies and am kicking myself for leaving out the salt.