After what seemed like WEEKS of rain and cold, it's finally warming up. We still had some nights in the 30s earlier this week but the forecast is for warmer and sunnier weather now, thankfully. Got some tilling done yesterday. My gardens down back are a bit different than most, as they are all little plots, as the area was slowly 'recovered' from being an old, overgrown meadow and dumping site, over the past 25 years, a little at a time. The soil was poor, to put it mildly, so various manure and compost piles eventually became lawn and small garden plots and even a few fruit trees. Lots of trial and error to see what would grow here, what wouldn't. We moved here from Alaska, so it was a change, to say the least. Most of VT seems to be in Zone 4, but I'm now convinced our place is more Zone 3. Some years we can ripen pumpkins and other winter squash, some years not. Same goes for corn and tomatoes, for that mater. Raised beds have helped a lot. Anyone else have the same problem. Also, anyone have any rhubarb plants they'd like to swap for something I might have? -JP

I have Monogram, but they're all pretty similar, and very simple. Jenn-Air and KitchenAid are Whirlpool, but they're almost identical to the Monogram which is GE. :) As far as I can tell the Jenn-Air and KitchenAid are completely identical to each other. The moist/dry lever slides a piece of metal over or away from the vent holes. There is a hollow area between the inner surface and the front panel, whether factory or custom. I assume, though don't know for sure (where' Kas?) that the steam condenses in the relatively cooler hollow. On mine there are slits in the bottom of the hollow. Of course, that means that the moisture will be venting right into the drawerfront below, but there isn't enough moisture to matter for most things. It's really more about crisp vs. spongy. Sometimes you want one, sometimes the other. The air inside gets very dry. Retaining the moisture from the food for things that are supposed to stay soft could be important, especailly if they're held uncovered for quite some time. OTOH, venting the little bit of steam when you want crisp to stay crisp is really useful too. It's not perfect. If your crisp thing is like a waffle, which is crisp on the surface, but still moist in the middle, it's not going to stay as crunchy as right out of the waffle iron. OTOH, if you have soft crackers you can recrisp them. They're not so moist that they'll soggify in their own dampness. Does that make sense? It's really very similar to how there are some things that are moist inside, like crusty bread, that you wouldn't put in a plastic bag because it would get soft. That's the kind of thing that you don't want to seal in a closed up warming drawer either, so you open the vent.

I'll link a thread below with lots of good info. As always, Plllog is a font of knowledge which she presents in a very easily understood manner. I bought a panel ready 30" KA unit and installed it in the forbidden under-the-oven-stack location. I specifically wanted a unit with the moist/dry function so I could keep crisp items like waffles crisp. Plus, mine has a slow cook function so can be used in place of a crock pot. Personally, I wouldn't keep items in the drawer longer than about 90 minutes or so. My manual, and a couple of others I read when researching before purchase, says not to hold cooked food for longer than 60 minutes. I find the food quality deteriorates at that point, but I think the manuals' recommendations have more to do with food safety. I'm surprised that I rarely see any discussion of the maximum or appropriate food holding time here when WDs are discussed. Here is a link that might be useful: WD explanation

I use plastic containers probably meant for cereal for regular flour and sugar. Similar to the ones in Rhone's pantry (linked to above) but smaller. (I don't need 33 quart ones!) I like them as they have squared off corners, are tall rectangles and fit well in the cabinet. The handles make them easy to lift out and place where you need them. I use modular mates for the other sugars and grains. Right now, they're kinda spread out through my kitchen and pantry but but my remodel will have a baking center. I was considering drawer storage for all the dry goods until I realized the issue of having to stand aside while the drawer is opened. So now the drawers will hold the baking pans, various casserole dishes, and items I use less often like cookie cutters, cookie press, sprinkles for cookies, rolling pin, cupcake liners, yada yada, and all my flours, sugars, baking spices, extracts, measuring cups/spoons, and other more frequently used items will go in the uppers of the baking center. Yeast, wheat germ and seeds are stored in the freezer. My food processor, Blendtec, and other gadgets used for baking/cooking will go in an appliance garage adjacent to the baking center. I will probably have my KA mixer out but buy a cute cover for it as it's cobalt blue which just isn't going to go with my new colors. It will be on the corner created by the appliance garage under the upper cabinet of the baking center. My goal is to not have to step out of the baking center area unless I need one of the items in the freezer about 2 steps to the left of the baking center, or need water at the prep sink which is about 2 steps to the right. I'm hoping it's as efficient and organized as I'm imagining. If I've measured right, it should be. If not, the lesser used items will have to move to the pantry. Also, any bags that can't be emptied all the way into their containers for the baking center area will be kept in the pantry. I have looked at the nice glass containers that nhbaskets and Lily Spider picture and figure I might put flour and sugar on the counter in those if I discover I don't have quite enough room in my uppers for everything. But I'd rather keep my counters more clear. We'll see, I guess. Fingers crossed I'm actually organized when done! I don't know if any of this is helpful or not.