marchhare's Profile

Hmm, I don't know about considering the desks in the first and last photos collectible "vintage". They look identical to the standard school seating I had in middle and and high school, circa 1991-1996.

*shrug* Maybe it's just me.

Has it ever occurred to some that it's entirely possible for someone of 26 to be financially successful? Not everyone is a trust-fund baby or dependent on loans and credit cards.

That out of the way, who cares? Nice to see a home that's not just another cookie-cutter mid-century modern wannabe on this site.

I used to watch the movie "Green Card" over and over JUST for the greenhouse scenes. I loved Andie MacDowell's apartment!!

I have the same type of home as you, with the stairway just like that--only I have a waist-high wall wrapped around exactly where your railing is. I've seen a similar home with a similar wall (in place of railing), and they have low bookshelves built into the wall that faces the living area.

I hope my descriptions make sense!

I absolutely LOVE the coziness, charm, and character in your home. Bravo on a very sweet space!

Depends on how well you know the person. If you are 100% certain they would appreciate it, fine. Otherwise, don't ever assume it's ok anywhere else. People, myself included, can be really particular about their personal things. It can be taken as a serious insult, and can wind up making you look like a total meddling control freak.

I have one, and I always THINK I'm going to regret getting rid of it but when I think about it, there's no reason to:

-I only like popcorn made on the stove in my Dutch oven with olive oil (the microwave stuff tastes like stale Cheerios to me, plus there's all sorts of mystery goop in that chemical butter)

-I LOVE my toaster oven for reheating pizza, stuffed breads, etc. Microwaving that stuff just reduces it to a soggy mess that's so hot you burn the daylights out of yourself when you take it out, but if you let it cool it's a congealed, unappetizing mess

-On the rare occasion I make canned soup I do so on the stove

-I've never had success reheating leftover pork chops, chicken, or steak in the microwave. That goes in the toaster or in a cast iron pan or the oven.

FengShuiByFishgirl: The picture with the chairs--the panels on the wall behind them are painted in pastels :)

No oil; it doesn't prevent pasta from sticking. In fact, oil-coated pasta prevents sauce from coating it properly.

To avoid sticking, cook pasta in plenty of boiling water in a roomy pot and stir frequently. And don't over-drain it; a tad bit of water is good for moisture (also heard this from Mario Batali). Add salt when water STARTS boiling, just before adding pasta, for flavor. :)

Maybe I'm a rarity but I have always found the texture of novelty shapes disappointing. I prefer the standard elbows or shells for mac & cheese; shells are the best for holding sauces.