From Lüchow's German Cookbook Savory Green Beans 2 pounds fresh green beans 2 tablespoons butter or drippings 3 cups bouillon or stock 1 tablespoon flour 1 teaspoon sugar 1 teaspoon salt 2 tablespoons vinegar 1 small piece summer savory 1 tablespoon chopped parsley Wash beans; break off tips an remove strings; break or cut in four pieces each. Place in saucepan with butter or drippings and bouillon; cook covered 25 minutes, or until tender. Add more bouillon if necessary. When nearly done, sprinkle beans with flour, sugar, salt, and vinegar. Cook uncovered a few minutes more. Sprinkle with herbs and serve. Serves 6

From the title of the book where you found it, it's surprising to think you wouldn't already have the plans. Anyhow, time to set this one loose...

Tea4all- the pantry was reclaimed from the bathroom exactly - essentially the shower stall. It's 45" wide by 36" deep. There are narrow shelves on the side that I love because small items are only one item deep - these shelves are 4" deep- sized perfectly for a jar of pickles. :). The heights of these small shelves are about 8" each. In the back main part, shelf height varies: 12", 16", 18", etc, which I did on purpose. Depth also varies: 18"', 24". Two baskets that pull out for potatoes and onions are also in there. Also installed a plug for the DustBuster and a light that turns on automatically when the door is opened. I also love my drawers of batteries that are not only brought in from the garage but finally organized! Kakasmama- A few layout changes: the kitchen was always a galley, but the old kitchen ended just where out oven/micro/command center now start. We moved 3ft into the family room and love it. So we basically just lengthened the kitchen which gave us a LOT more space. We also took out the shower in the BR to make the walk-in pantry. In the mudroom which is off the garage, we took out the extra freezer, moved it into the garage and added a coat closet in its place. (The other coat closet is at the front door, but who goes in their own front door?) We took out a coat tree which was a mess and added the cubbies, and added our giant shoe rack. Andreak100 and icekream- the toe kick drawers are awesome "free" space. They open by kicking/pushing them rather than handles (KD's idea). I should've specified that they be "extra deep" like the drawers and cabs that they are under, but didn't think of it. Our cabs are by New River but I think anyone can do it. Funny because our 1st KD didn't want to do it- said it would attract vermin! Lynn2006- our ceilings are 9ft high. The upper cabinets are 42" high and 14-15" deep. I ordered 15" deep but now when I measure the inside, I note it's only 14" deep. Counters were supposed to be 27" instead of the usual 24" but GC had to build up the wall area behind the cabs for some reason and it ended up making the counters 28.5" deep on the main "cooking/prep" side, and 29.5" deep on the other side! I love the extra depth! I was worried that my shortness would make it difficult, but it hasn't and I was also worried that it would narrow our galley (which was frankly pretty wide anyway) but it hasn't. Thanks!

Here's a photo of that chili. The flavor combo of tomatillos, kale, hominy and something roasty is very delish. Plus sour cream! If you make it you really need something in there to deliver the unami taste, even bacon or ham if you don't have roasted pepper. Chipotle I guess if you like it, I don't care for it, too hot for my taste. Beans and greens I eat at least once a week, so I have a ton of ways to fix them. It is just about my favorite "good for me" flavor combo. Here's one for a bean sauce I love but haven't made in a while. It is from my friend who developed the recipe to mimic her son't favorite dish at the local Thai noodle place. If you don't like cilantro you can sub parsley or even spinach, but then use some corriander for seasoning. The flavor ingredients are pretty essential. Without cilantro or corriander I don't think it would come together. I serve this on rice penne or rice corkscrew pasta, but my friends who are not as wheat shy as me serve it with shell or snail or conch shaped semolina pasta. You could use another kind of nut butter if you're allergic to peanut butter but I don't know how that would come out or taste. Carolyn's Tahini Sauce 1 can of white beans 6 large garlic cloves (or less, if you are garlic-averse like me) 2 TBLSP of fresh grated ginger (can sub 1 TBLSP dried) 2 cups fresh cilantro (basically a large bunch. Can sub parsley but then add a tsp. of corriander or so. Could also sub frozen spinach I guess) 1 TBLSP Chinese sesame oil 1 TBLSP hot chili oil or sauce. If you don't have that, sub 1/4 tsp. cayenne pepper dissolved in 1 TBLSP sesame oil 1/2 cup peanut butter or half tahini and pb or all tahini, depending on your taste. I like the roasted flavor of the pb, so use roasted tahini, not the raw. Tahini always seems to go rancid on me so I don't use it much. I keep raw sesame seeds in the fridge and toast and grind some when I want that flavor. 1/2 cup soy sauce or tamari 2 TBLSP sugar (I use brown for the color) 3 TBLSP rice vinegar or rice wine (can use cider but it isn't the same) Put all this in a food processor and process until smooth. Serve over hot pasta. Garnish with chopped scallions, cucumbers and sesame seeds. I rarely have cucumbers so have never done that part.