Mongoct: Thank you! Exactly the basic info I need!

Is it Nancy's pasties? Do I win the prize? Pasties - Nancy Dough 4 C unbleached all pupose flour 1 Tabsp sugar ½ tsp salt 1 C shortening 1 C unsalted butter, cold, cut in pieces ½ C water 1 lg egg 1Tabsp vinegar In large bowl or food processor, combine dry ingrediens, cut in shortening and butter, to the size of small peas. Combine in a small bowl, water egg and vinegar, gradually add to flour mixture tossing to combine. Donot overwork. If it seems dry, gradually add more cold water, Tablespoon at a time. You need a firm dough, that is not sticky. If I am going to double the recipe, I make the dough in my food processor up thru cutting in the butter, in single batches, then empty the processor into a lg bowl, doubling the egg mixture and tossing it all together at once. Form dough into a disk shape and refridgerate until ready to use. Filling 2 Lbs coarsly ground beef 1 Lb coarsly ground pork Note: I have used different cuts of lean beef and pork, grinding it myself using the grinder of my KA. If you use a knife, mince it well, no larger than ½ inch pieces, smaller is better. 3 C finely chopped potatoes 2 C finely chopped rutabaga 1 C finely chopped carrots 2 med cooking onions, finely chopped 1 Tablsp minced garlic 1 tsp salt ½ tsp pepper butter, approx ½ C Combine all, EXCEPT butter, in a large bowl. I use a food prosessor on the vegetables, but be careful not to grind them too much. You want chunks. Preheat oven to 400° Roll out dough , leaving it a little thicker than you would for pie crust. Cut into 6-8 inch circles. HINT: I use the lid from an older 3 qt saucepan. It has a sharp enough edge to use like a giant cookie cutter. If you have to, use a lid and cut around it with a knife. Fill with about 1 cup of filling and dot with a teaspoon of butter. Fold in half and use a fork to press the cut egde to seal. You might want to moisten the cut edge with a pastry brush dipped in water to insure a good seal. You can also roll the edge a bit before using the fork if your pastry is uneven. Combine 1 egg and 1 Tabsp of water, brush top of pastie and with a small sharp knife, slash the top about 1 inch. Place on parchment lined cookie sheet, Bake 1 hour, or until a fork inserted through the slash meets no resistance, and pastry is golden. Special Gravy Brown 2 C of filling, in rendered fat or butter. You can use more or less depending on what you have left over, but I always save at least 2 C. When browned add 2 cups of water and simmer until vegetables are well cooked,about 15 min. Mash with a potato masher or tranfer to food processor bowl and pulse to smooth slightly. Return to pan,if you like lots of gravey, you can add etra beef stock or water at this point. Bring to a boil and thicken if needed with ¼ C of flour mixed with ¾ C of water. Add gradually to meat mixture, to desired gravy consistancy. Ladel over hot pastie or serve on the side. Salt and pepper to taste. You should get about 6-8 pasties from this recipe, depending on size and amount of filling you put in each one. I like to double or triple the recipe as they freeze very well, I freeze the gravey also, in small amounts. Nancy

Thank you all for your input To answer some questions What finish are the appliances? - They are stainless steel. The cabinet pulls are wrong. - Wrong style or shape? I know that there will need to be knobs on the cabinets. These would be on the drawers. Sorry If i confused anyone. I really like the style but am open to changing them if necessary. What faucet? - I am going with the Hjuvik. The other half asked for that and white cabinets so it may not "go" with the kitchen but It will work for us. Thanks also for the tip on the Domsjo. I will check on that. Chispa, Yes I realize its similar to the OTK but funnily enough I have never seen the movie and had never seen the kitchen till a few months ago on here. We all know that our kitchens must match our pets and all the colors in mine match my blue heelers to a T- Interesting point though. Other than the dogs that are always mooching, I have some unique stuff from back home and some accessories that I think will help make it mine. I am also toying with the backsplash, either a little color accent or doing it in the non brick pattern. Hubby has flat nixed any type of beige for the walls so I was thinking that the grey will work with the flooring. I am certainly open to suggestions.

There was a recent thread about whether an offset drain should be on the right or left, depending on its functionality and how you work in the kitchen, and the placement of the DW. The OP of that thread mentioned the Nantucket SR3218-OSD sink (its drain can be on either side) and provided a photo. That sink is rectangular so you can center the faucet easily. Here is a link to that thread: http://ths.gardenweb.com/discussions/4537713/sink-with-offset-drain?n=13