ChzPlz's Profile

I keep a smallish microwave inside one of my lower kitchen cabinets and only take it out when I need it, just like my other small appliances. Yes it eats up cabinet space, but I have more spare cabinet space than counter space. And I don't like the way it looks.

Kariface - they're plastic and will get lots of wear - I don't think you'd be happy with the results if you painted them. I've seen colored knockoffs in retail stores, so they do exist. Keep looking...

Always make my own stock. Chicken, turkey, veggie, shrimp (using the shells). Always in the crockpot then stored in the freezer. Haven't bought stock in 5+ years.

Whenever I'm in doubt, I remind myself to start with seasonal local veggies and add a simple protein (grilled chicken maybe). Fresh seasonal veggies always inspire me.

And when left to stand on their own, taste better than most meals I'd get in an average restaurant - especially the kind whose menu changes maybe once a season.

Technically, you're looking for containers that "nest", not "stack". Finding ones that nest well when they're all the same size is hard, but I do have a few with the "Glasslock" brand. They are the glass ones with the plastic lids that solidly snap on. You have to look for the ones with the steep slope to the sides -I have other Glasslock ones that do not nest.

I've been one of "these" for a while now. The only time I've ever used a label is if someone asks if I'm a vegetarian. I respond with tongue firmly in cheek: "Nope. I just prefer not to eat that much meat. I'm a vegepreferian, I guess."

My SO makes treats for the dog. The same dog that will happily eat frozen poop.

I do give him chunks of veggies when I'm cooking. He'll eat pretty much anything except leafy veggies. Wasabi peas are entertaining.

Simply Recipes has a leftover champagne & mushroom sauce today.

http://simplyrecipes.com/recipes/champagne_mushroom_sauce/

I'm surprised the article didn't mention the distinctive fishy smell that canola oil gives off when heated. I would never use it for cooking.

Every house in the 1960's suburban neighbourhood I grew up in had these. They were usually tucked under the concrete front steps/landing so they had 3 uninsulated exterior foundation walls, a small vent to the outside, and an insulated door to the basement. A great place to store root veggies and apples, as well as pantry contents that can handle the cold.

As a teenager, my dad thought it was a good place to store beer. Since it was out of his sight, and he didn't keep a close count of the bottles, I thought it was a fantastic idea.