Welcome and it is so nice to see a new Cooking Forum addict! To give you a little idea how our cooking club works.... For the first meeting I chose the book to get us started then each month we choose a cookbook for the next months meeting. A few people will suggest something and since we are hosted by a local indy bookstore we vote for something they have in stock and can order easily for us. While we are deciding we can pass and preview thw book before it is selected. Quite often if it isn't a cookbook a I want, someone else who does want it will share it so there is no pressure to buy every cookbook either. I wasn;t at the last meeting and it seems there was a new person who was very vocal about chosing the Jamie Oliver book that everyone ended up disliking. Oh well - it happens. Anyway, we start an email chain 2 weeks before the next meeting and "claim" a recipe to make for meeting night. If something comes up and a member can't make a dish, it is no biggie, that person will usually pick up a bottle of wine or a great loaf of bread or something easy that will compliment the feast. We avoid duplicating recipes that way and it seems we get a really good balance of apps, main dishes, sides and desserts. I can't tell you if that is by luck or design, because no one is assigned anything, you just look through the book and if the recipe isn't claimed it is open to make. On meeting night we gather at the bookstore and take turns discussing the cookbook (pros and cons) and the recipe in particular and taste taste taste. There is ALWAYS wine since even if no one brings any, the bookstore has a couple of boxes available if we need them. The owner also (graciously) gives members 20% discount on any books purchased the night of a meeting. It is a great way to support our local indy bookstore and I have made some great friends at the meetings. The bookstore does the advertising - meetings are open to anyone - and I maintain a blog of the meetings for anyone who missed one or just wants to see what we made. Alexa

I'm very tired and not following the discussion well, so forgive me if this isn't apropos. These kinds of things can be wonderful or dreadful but often just fizzle out. From observation, these are the things I think make them successful: A benevolent dictator. Someone needs to be the leader who makes sure that it happens regularly and that people do their parts. Also is the deciding voice when there isn't a consensus. Committed participants. A. A lot of people want to do stuff, but want to do other stuff, too. When the schedule is set (really should be months ahead of time), people have to think it's important and not schedule other things on those days. B. People have to follow through with what they've committed to bring/cook, to the best of their abilities, and not just toss something together at the last minute. C. Whatever the rules for each get together are, the participants must follow them. Given loyal commitment, as in (2) A, B and C, people have to remember it's supposed to be fun, relax, leave their egos at work, and not take things too seriously. No squabbling over particulars. No infighting. No plotting, coups, or palace intrigue. Anyone bringing something with requirements of the hosts' kitchen must arrange with the hosts ahead of time (fridge space, oven space, serving utensils, etc.) Any of the particulars on venue (make sure parking is easy), menu, entertainment, etc., will work so long as people like them, or at least don't dislike them. It can be worthwhile if part of the planning is a discussion of general food safety rules. Dang! This sounds sour! It's not meant to! I've just found that the commitment level, especially, determines the success level. And squabbling or gossip can kill it fast. Given a structure that works, it should be great fun! Enjoy!

Thanks both! Wow, those Fireclay tiles are pricey! Beautiful, but pricey (isn't that just how it goes?!). Here are some inspiration photos - the first is probably my most favorite, but let's be honest - it's a fabulous kitchen with farmhouse details, and I have a tiny galley kitchen. But I love the tile. Part of me thinks - I have such a tiny area, should I even bother trying to make it great? This kitchen is more similar to mine. Love the color, but my house has more blue (not olive). This is also very pretty tile. One thing I am concerned about is that I do not want to have a beachy look. I live in Minnesota, not the coast. I like this one because of the accent tile - I have been trying to locate 'sizzle strips' like this (or fancy liner tiles) and have struck out.

American made leather furniture manufactures that offer a nice display of Traditional styles you should consider are: Leathercraft, Classic Leather, Mckinley Leather and Carolina Custom. All of these top brands offer a nice variety of Traditional leather chairs. All American, all high quality.