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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel W Nov 24, 2016. 4 Replies

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Comment by Pat on June 13, 2015 at 6:24pm
Daniel, The way you describe it you and Ning could put a gourmet restaurant. I'd be your first customer.
Comment by Joan Denoo on June 13, 2015 at 4:57pm

And also, time to take some more photos of the project! I look forward to seeing it. I like the idea of lights under the cabinets. Laura has that and I love it. 

Comment by Daniel W on June 13, 2015 at 4:00pm

Not much cooking yet.  Kitchen cabinets and counter are in, and the electrical is done.

The main reason for putting in a new kitchen was the old one had a very  inefficient design, with too few cabinets, and even less usable cabinet space.  It was dark and looked dirty even when clean.  Cooking was not enjoyable and felt like a chore.

Getting older, it's easier to lose things in the back of the cabinet or drawer.   Every  decision takes into account the changing needs of getting older.  Older eyes need better lighting for cooking tasks - cutting, preparing, rolling out dough, etc.  I bought LED light fixtures for under the cabinets.  It makes a big difference.  The new cabinets have drawers instead of shelves, for less bending and getting onto aging knees.  The bamboo floor, in addition to being easy for an amateur to install, environmentally friendly, and less expensive, can take a coat of wax and be much easier to clean compared to the old laminate.  I don't know if it can take a coat of polyurethane, which I would like.  I will test on some scraps.

So, the last major thing is the exhaust hood.  I am not looking forward to going into the attic to install the duct work.  Too hot.

Then some trim, painting here and there, and a cabinet to refinish.  Then done.

Then...  it will be time to make some bread, and some pie, and some home made noodles.

Comment by Pat on June 13, 2015 at 1:11pm

Randall, I'm 300 miles south of you. The people I've been 'scoring' from tell me it's going to seed right about now.

Comment by Randall Smith on June 13, 2015 at 7:11am

Asparagus season "just about over"? No way. I'll continue harvesting the delicious spears into August.--at least another 6 weeks. Cooked any which way--even raw--it's always scrumptuous.

Comment by Michael Penn on June 12, 2015 at 3:38pm

Pat, I always thought that was Farmer John Cheese.   :)

Comment by Pat on June 12, 2015 at 8:35am

Have been feasting on asparagus here, though the season is just about over. A little olive oil, salt, pepper, cooked over a charcoal grill, and served with a touch of parmesan cheese. Or, hollandaise sauce is always good. 

I always do the blender version of hollandaise. Never fails to 1) come out good, and 2) add to my waist line.

Comment by Plinius on June 12, 2015 at 7:59am

It's salad weather here - I took handfulls of lettuce and herbs from my garden; it's not yet enough to make a meal with but that day will come.

Comment by Randall Smith on June 12, 2015 at 6:56am
It may be from my kid's greenhouse, but I have my first tomatoes of the season. BLT on the menu for tonight. Your comments are missed here.
Comment by Randall Smith on June 4, 2015 at 7:20am

Raided the garden for lettuce, spinach, peas, dill, onions, and more to be the base for a tuna salad supper. I ground up some pork rinds to give it a salty bacony flavor. Not bad!


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