downtowncook's Profile

I wouldn't say "almost always" Certain brands, yeaa. But tons of microbrews/craft beers are NOT screw off. Also, if you're a bartender, constantly twisting off caps can start to cut up your palms after a while. When I'm working, I always use a bar key, even on twist offs.

I wouldn't take it lightly, and I'd try to talk to some other tenants and do some research. I once moved into an apartment building, and the day I moved in, an elderly tenant next door spent 45 minutes telling me how the neighborhood was in decline and there had been break-ins every week. I never had a problem in the 3 years I lived there, and found out later that the "break-in" was actually a shoddily-made sliding glass door that had broken.

However, when I was moving from that apt to something different, I was warned by a tenant of a building I was looking at about some men living on the top floor of the building. I shrugged it off, and regretted it terribly for 365 days. They started drinking on their balcony at 8 am on Saturdays, blasting music out of a crappy boombox, yelled lewd and vicious comments at any girl crossing the street, and once threw a full can of beer at my parked car while I was standing next to it.

So, I'd say don't take it lightly, but don't make assumptions either. Talk to more people in the building, and do some sleuthing online if you can.

Fridge, yes. I'm wondering about the freezer ...

This post makes my heart hurt.

Here's a resource I turn to every holiday season, Mark Bittman's 101 Head Starts on the day.

http://www.nytimes.com/2009/11/18/dining/18mini.html?pagewanted=all

Some of these are apps and desserts, and may not apply, but there are some terrific, simple, make-ahead dishes that might be able to inspire you =)

I also love The Kitchn's Meyer Lemon Grain Salad. I made it last Thanksgiving with Israeli couscous and it ended up as my main course!

Zinnia - I had the same comment. Good(ish) pics and stuff, but no process.

Sorry to be nitpicky (as a copywriter I can't help myself sometimes)

In the last paragraph, shouldn't it be "wary" not "weary"?

A thought =)

@akay - thanks! I've been wondering that for a while, and might just see how it affects my energy bills. Sounds rational to me!

Interesting post! I agree about the "only cool your house down until it's livable" tip. However, I've heard that it's extremely INefficient to turn your ac on and off. That it takes it more energy to cool the house down from 85 to 75 than it does to simply maintain 75. Anyone else heard this? I'm not saying I'm right, but would love to get more input!

Vhision ... the first half of your comment complains about how no one will talk about the food and only talk about the nature of the film. And then the second half of your comment is entirely about how you're sad about how the film was made. Not trying to be rude, but your comment doesn't make much sense to me, I'm sorry.

Anyway, I love the fact that they eschewed food stylists! Nothing against stylists of course, I think it just lends something so authentic to the appearance of the food in the film. I've never read the book, but it sounds like food is a part of the soul of the story. I'm thrilled that the film's creators kept maintained at least that thread of authenticity.