RosieGreenie's Profile

To pepe2012's comment that "a mug [of coffee with butter in it] is enough to substitute for both breakfast and lunch"... uhhhh - no. Well, maybe what you mean is that *you* substitute caffeine + fat for real food up to 2 meals a day. But... enough what? Because that cannot be a long-term thing.

I LOVE the aesthetic of these rooms. So creative and real-life. But an empty bottle of Veuve as decor in a kids room? Really?

Yum, I love St. Germain.

A typo note: it's 20% alcohol, i.e. 40 proof, not 20 proof.

"Buffala" mozzarella?

I still haven't reached the point that a lot of commenters seem to, where I choose my furniture based on "investment pieces", and it's all good quality stuff carefully selected to fit in with my aesthetic. But then I think the focus on having a complete collection of nice furniture as a sort of "goal" to achieve in your mid or late twenties, might be a particularly American thing? I certainly haven't encountered it anywhere else. I see it as something that happens over one's lifetime, and that is born out of travel, different life stages, and an organic evolution of one's personal style, and I for one am looking forward to that being an ongoing process through my life.

The most memorable and enduring lessons that my first two places (a flat and a small house, both rentals) taught me were more about understanding what things I find important in the general aesthetics of my home, rather than specific style things. For example, I learnt to pay attention to the light in a room and to arrange the furniture in ways that make the most of the daylight, because this really heightens my enjoyment of a space. I've also learnt that it doesn't matter how cheap and crappy (or on the flipside, how expensive and high-quality) your furniture looks - if a space is messy and cluttered it's going to look crappy, and if it's neat and clean it will look tasteful and peaceful. And last of all, I've learnt that a vase of flowers, or even just of leaves and branches from the tree around the corner, makes all the difference in a space.

PS: MOREADVENTUROUS, I really loved reading your story, and I think it's a meaningful reminder to all of us to pay attention to what we really love. BUT... paragraph breaks are your friend. Don't be afraid of them.

Hmm... If gluten is "the enemy of light, airy bread and pastry," why is gluten-free bread always so stodgy?

*KateGal25

Sorry, I meant to add at the end of the above comment, that avos wouldn't work for frying mushrooms because obviously they're a solid even when heated, unlike butter, so wouldn't get soaked up into the mushroom flesh to lubricate and flavour them.

@Zaba - "And, seriously, do you want to provide a living wage to someone who really is not meant to be in the service industry? Or, would you rather increase the wages of those who do an excellent job every time you enter that restaurant? If it is the former, it is your steak that is overcooked and your water that is never refilled, not mine."

Well, actually, yes, I do want to provide a living wage to the people who serve me. It doesn't matter whether I deem that they are "meant to be" in that industry or not. It sounds like you don't quite understand what it means to earn a "living wage".

Do you honestly believe that cultures that aren't steeped in America's ruthless catch-21-situation of a service industry that literally depends on tips for even the most basic subsistence wage, have restaurants and bars that serve disgusting, badly cooked food and drinks, peopled by rude and sloppy staff??

I simply... have no words for you, Zaba. All I can do is facepalm.

Janet Brandt, not sure if it's the same where you are, but here in Australia basically all feta is either Greek or Danish (or rather, Greek-style or Danish-style); plus "Persian feta", which I think describes the marinade of oil instead of brine, rather than actual style. Greek is firm and crumbly and sharply salty, whereas Danish is softer and creamy, and, while still salty, seems to have a much more rounded, milder saltiness, sort of like a slightly salty cream cheese or quark. Maybe you should try this style?