Don't I wish I had enough counter space for canisters!

No. We don't really have anything that we use frequently enough to keep on the counter, plus I like to keep our counter mostly clear for easier cleaning. When I baked a lot I kept flour, sugar, etc., in glass jars. I do have a ceramic cookie jar on the counter that contains coffee because I use that every day. I grind beans once weekly, just enough for one week, and put them in the cookie jar.

I have black canisters that blend in with my black/dark brown backsplash and counters-I keep dog food in the largest, healthy dog biscuits in the middle one, and nothing in the smallest one. I use them too much to put them in the pantry. I've been trying find a blackish/brown stoneware canister to replace mine though.

I keep my flour and sugar in clear containers in pantry.

So sad. May her memory be a blessing.

I am so very so very sorry. She was an amazing woman.

So sad to hear this. Condolescence to her family. Paula

I had to bail on Anna Quindlen's After Annie. It was about a young mother who dies of an aneurysm in the kitchen during dinner, and the effect on her family and friends. Too upsetting.

I just finished The Housemaid.

First book I've read in awhile. I couldn't put it down.

I am just about done with The Anxious Generation: How the Great Rewiring of Childhood is Causing an Epidemic of Mental Illness by Jonathan Haidt. It's fascinating and I highly recommend it.

Whatever can go in the dishwasher. I am incredibly lazy.

Kitch4me, yes, similar taste!😁 The cabbage bowl is 12” wide and larger than it might look. I don’t have any small ones. This pic shows the large pasta serving bowl with the smaller bowls. The serving bowl is 13” and the 4 bowls are 10”. Definitely good sizes for pasta or salad.

After I broke one of my newer little Mikasa bowls, I realzed I also had the little individual bowls that matched the big one I posted. I think I still have one somewhere but not sure where it is. The rest are long gone. I had forgotten about them.

Arkansasgirl, don't be fooled by the Palmolive soap that is clear in the bottle. It still reeks. Look for the words "fragrance free" on the label. It's written in small letters.

I was reading some of the negative reviews (lots of positive ones) and some people say they don't dissolve fully and leave white lint on dark clothes. They also have a scent which is a no-go for me. They don't have a Q&A on their website either. I would ask if anything is sourced in China.

They're not meant to dissolve. It's also a dryer sheet?

Good question, but who would you ask? Who would know if it's sourced in China in any way?

Yes, we had it! I was reading in my usual spot on the sofa, when the whole apartment shook. Crazy!. At first, I thought that the people downstairs must be having construction done. The epicenter was about 30 miles away, and I can't imagine what those people felt. My DD1 felt it in NYC too. I have opera tickets tonight, and I hope that the train people finish checking all the bridges before I need to leave.

There was an earthquake here about 40 years ago, in the middle of the night. Our dog got up a few minutes before and was pacing around. We heard a very loud boom, like an explosion, but no shaking. I went to check on my baby daughter, who slept through the whole thing. She still is a good sleeper!

" Others are too dumb to see past the curtains. .... I don't debate with closed minds, "

Good thing I wasn't holding a cup of anything liquid when I saw this. Look in the mirror, dear, this describes you more than you would ever want to admit. And not me at all.

“I lived in San Diego county for 13 years…”

raee, I’m guessing you were gone from there for one I’m remembering. It was Easter Sunday 2010, and there was a 7.2 centered in Baja. We were at my inlaws home in Bradbury (just east of Pasadena) and really felt it. I can imagine what it felt like in SD County!

Flora, we must be distant cousins! I do the same thing, and then I have crusts in the freezer when I am in the mood to do a one-crust pie or a quiche. Like money in the bank!

What a presumption. My pastry is neither burnt nor tough. It's frozen unbaked. Once baked it's like freshly made and I know exactly what is in it : flour and butter. That's all.

This is what's in a well known supermarket crust:

INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Palm Oil, Water, Rapeseed Oil, Concentrated Lemon Juice, Salt, Preservative (Potassium Sorbate), Inactive Dried Yeast, Flavouring, Emulsifier (Mono- and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid), Colour (Beta-Carotene), Flour Treatment Agent (Ascorbic Acid).

Making extra for the freezer is no more work than making one batch. And it means I can get a top quality fresh baked quiche or pie on the table in 40 minutes.

And I can make them cheaper too....

“Once baked it's like freshly made…”

Definitely!👍🏻