Hey, I actually know the answer to this one -- my mother used to do a lot of these for the freezer when I was little, and she always waited a while after they were dug before processing them -- I remember this as being a fall activity, something she tried to do after Halloween but before the holidays hit. Of course, with a house full of kids, we used a lot of french fries, hash browns, etc back then. Now, times and diet have changed, and I hardly ever have a french fry, most potatos are eaten either baked or boiled or in other dishes. The main reason for waiting a month is that freshly dug potatos have a higher moisture content, which results in a lot more danger of bubbling up when they hit the hot oil, and also causes them to not brown as well. A month of storage results in them losing a fairly significant amount of stored moisture under appropriate storage conditions. You can, of course, fry them right out of the ground, but they are better if you hold off a while.

RE: Frying pork chops. clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Wed, Feb 6, 08 at 18:51 Depending on the thickness of the chops...they can be done in mere minutes. I'd bet you are over cooking. I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center. 2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy". This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you! To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them. However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area. It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!

Thanks everyone! Here is one of the layouts, it may be hard to see. The sink cabinet bump out is 3 inches (legs are three inches also). The sink bumps out an additional 1 inch. From the sink cabinet to the island is 39 inches. So in other spots that aisle is 42 inches. The other side of the island has a 49 inch aisle. Originally the plans showed the 49 inch side 1.5 inches wider. Once they laid out the island I had major misgivings and I made them move the plumbing over 1.5 inches towards the sink line of cabinets- bc the 47.5 inch aisle seemed way too narrow with the door there and the fact its a major walk through. I am happy with the dimensions now. Even with my husband and 2 small kids (3rd due soon!) milling around in the kitchen it doesn't feel cramped. It feels much bigger than our old kitchen, very functional. I did 39 inch uppers and then 4 or 5 inches of crown molding. I also have 8 foot ceilings. 36 is pretty short, we had that before with like 9-12 inch soffits. As for the grout, I was stressed over that like everything else and did briefly considering going with a darker contrasting color- it might not look as bad as you think. I often hate things at first, even when I carefully plan them! The Miracle 511 sealer was well recommended and we havent had any trouble with it. If you still dont like your grout, I have heard of grout lighteners. When I did my grout, I did some test patches with broken tiles before the grouters came and that is how I decided on a color. I think the grout was dry in a day or two- yours sounds like its taking a long time to dry, but I am not an expert. I had unsanded grout I think.

Really Steph. When I no longer have to cook for two all that kitchen stuff will be leaving ASAP. I will never leave my meat only way of eating because of health reasons and vegetables make me fat and hungry. HA I will probably turn my kitchen into my studio. The pantry will make nice storage for my glass stuff .All canned and boxed goods will be gone canning jars too. i will keep a large canning kettle to mix paint in and the rest of it will leave. I will have so much room in my cupboards. If company comes I will buy the foods i need for them and no more. But I do not expect much company since the only company that did come came to see hubby.