AidelK's Profile

I appreciate this post. I'm a pegboard fan. Since I moved into my home about 10 years ago, I've looked for relatively inexpensive solutions to various issues. When an upper cabinet fell apart in the kitchen recently, my husband removed it, and we hung up white pegboard in its place. It wasn't difficult for my husband to hang, and it's not wavy. It's taken a while to get used to, but I really like it. It's funny how much more light hits the counter without the shadow of the cabinet above it.

Fun to read and beautifully designed!

Love this useful and informative post! Another option for the cabinet backs (if you can't paint) is to cut foamboard to size and stick it in there. You could cover it with paper or fabric first if you wanted. After trying to return my kitchen to some sense of "normal" after Passover, I've been taking stock, also. I've taken two big boxes to Goodwill so far--it feels great! I'd like to know how you made the metal cover for the bookcase; it looks fantastic. I bought the narrow metal shelf in your Pottery Barn link (for the stainless steel panel) and put it above my stove for frequently used spices. It's only been up a week, but so far, so good.

I've never made or tasted this. I had to chime in and say how much I love the writing in this post!! I had such a good laugh over the "love-baby" paragraph. Thanks! Back to work now.

I, too, am so excited! The Kitchn is my site of choice when I need a recipe that will turn out well the first time I cook it. I lean to the vegan side of things, but I cook for my family of carnivores, so it's all good. Since I keep a kosher kitchen and that automatically eliminates many ethnic ingredients from my pantry, I like it especially when you feature ethnic recipes that include alternatives (or recipes for sauces, etc). Looking forward! :-)

This recipe looks perfect for Passover, and it was so thoughtful of you to link the OU product list. Thanks!

I made these for supper last night, swapping out a couple of ingredients for what I had on hand. I substituted almond milk for the buttermilk and canola oil for the butter. They were delicious! The lemon zest is a lovely addition. It was a terrific, last-minute supper.

This has been such a fun read, like a peek into everyone's kitchens. I'd never heard of a Thermomix, @Stacey Ballis. I had to google it & check it out. I think that thing could replace a kitchen. I'm also thinking I should start collecting All Clad; it always seemed prohibitively expensive to me. Knives & a good sharpener. My husband likes the Henckels, I prefer Sabatier. We have a scary amount of them (from a huge 15-inch one all the way down) plus cleavers hanging in our kitchen. I also use my baking pans/cookie sheets nearly every day. Today I'm roasting garlic & grape tomatoes on them. I'm surprised no one said silpat.

I'm feeling a little jealous of those progressive city garbage pickups that include compost! When I know I'm doing a lot of cooking, I set up a garbage bowl. Otherwise, it doesn't seem worth it to me. Another trick I spied at a friend's house: spread a dishtowel under the cutting board. It really helps with the eventual clean-up. All the splatters, crumbs, garlic skins, etc land on the dish towel and then I just shake it out over the garbage bin. I also put one under the Cuisinart when I'm using it, and it sops up escaping liquid. I use a lot of dish towels, but they're easy to launder.

I think the idea to add capers is brilliant. It would add a brightness that would be just right. Looking forward to trying this, and I'm enjoying all the comments as well.