Lots of fun things in your package. Teresa sent me some cheese straw that were out of this world. I know you'll enjoy yours. Have you used the mini pans yet? I have some little pans similar to yours but I haven't used them. The first one of us to try a recipe in them needs to share, please. Can you tell that I think the first one might be you? I hope there might be a picture of Chef Sebastian and the cookies too. It's a lovely, thoughtful package Teresa. Lee

Yes, Jwvideo, I'm finding the vocabulary stumblesome (how's that for a new one?) Space is definitely a part of this consideration. Our kitchen isn't ginormous: It's 13' x 14' 7.5", with 2 of the walls being partially unusable because of doorways and walkways. This is where my thinking (at the moment anyway) leads to a 48" range being the best choice for this space. We'd get 8 burners. We'd get 2 ovens, too, without the sacrifice of the space taken up by wall ovens. I'm not sure where to put wall ovens without compromising the layout in some way.That's probably a question for the kitchen forum. I don't mind not having a self cleaning oven. I've read too many horror stories of oven failures after using the self clean function, so I would avoid using it even if I had an oven with self cleaning ability. And I still remember the awful smell of trying to use that feature in a townhouse oven in college. Yuck. Ventilation is the mystery component to me. I'll probably need some help with that further down the line once we decide what to get. Make up air, oh my. I feel in over my head. Glub, glub. Nycbluedevil, my current thought is similar to what I stated above: A 30" oven plus and 18" oven under the 48" cooktop might be the most efficient use of the space. I could go down to a 36" 6 burner stove, but...I'm not sure I'd utilize the 36" oven any better than I would a 30" oven if the 30" can hold full size baking sheets already. With the 36" I'd be increasing the preheat time for little benefit in the larger size. I'm not sure that we'd use all 8 burners at once (doubtful, really), but I do think we'd benefit from the large space to spread out some bigger pans: giant stock pots, 15" skillets, etc. that might be crowded if they were sharing a 36" rangetop. Does that sound like clear thinking?

Pharaoh, your breakfast looks and sounds great to me too. If I added a sunny side up egg on the side, Max would be in heaven! Carol, the first time I saw those dishes on one of Pharaoh's posts, I commented too. Gorgeous, huh? He said they are Wedgewood in the India pattern. I have serious dish envy. Lee

Pillog, that kugel sounds great! I will be saving this for another occasion... Anyhow, I'm still working up the food for the upcoming weekend, which is THIS coming weekend. Below, the food for Friday night, Saturday morning and lunch, and Sunday morning is set. In the following post I'll put what I have for apps and dinner but I still need help for dessert, and to decide between a couple vegetarian options: ****** FRIDAY PM (One lactose-free, one no-cooked seafood person, but fish sauce okay if it doesn’t overtly announce itself in the food… He LOVES raw fish, but won’t be doing that!) -- 5-6 people, the sixth if she makes it that night would be gluten-free. I am tree-nut free, excepting coconut. (I MISS pistachios and pine nuts… the rest I never cared about!) Appetizers: Veggie platter with choice of dips (chive cheese spread – from a local dairy; hummus, baba ganoush – from an excellent Lebanese grocery). Pick up items Thursday afternoon. Quality gluten-free chips (TJ’s) with peach salsa. Dinner: Hot and Sour Soup: Adapted from Russ Crandall’s “Paleo Takeout: Restaurant Favorites without the Junk.” Will use homemade poultry soup base (made a couple months ago), gluten free. Recipe uses arrowroot to thicken. However will add some tofu cubes, not Paleo. To make early Friday, add egg just prior to serving. Veggie & beef stir fry. Visit local Asian market Thursday for Asian-specific veggies (CHINESE broccoli instead of western…. Etc.) California sushi rice, in rice cooker. Dessert: Keeping simple. Thinking fresh strawberries with option of cream, coconut cream or a dash of sugar on top – or, nothing on top! Some dark chocolate nibbles for those who do have sweet tooths – nothing fancy. (Maybe chocolate dustings available for those berries!) SATURDAY BREAKFAST – same crowd as previous night: Omelets to order – plain, cheese, veggie. (A local guy sells eggs 2.50 per dozen, can’t beat that!) Home made pork sausages patties (local ground pork; I’ll form the patties Friday, cook in the morning). Available if wanted: Rolled oats for oatmeal; cold Kashi brand cinnamon oat cereal. Grapes and other fresh fruit. SATURDAY LUNCH – make your own sandwiches/lettuce wraps. A variety of cold cuts, lettuce suitable for making wraps, condiments (mustard, mayo that sort of thing), peanut butter. I’ll make a vegan potato salad Friday (roasted mixed potato, red onion, cabbage, apple, seasonings, no mayo). Bread from local bakery on way to house. Other people will trickle in during the afternoon. And will include at least one vegetarian – who does eat dairy and limited eggs. A no-legume, absolutely no seafood serious allergy person. No vegans. One no rice. HOUSE BLESSING: White wine or peach juice, GF oatmeal cookies made with banana. (make Friday) SATURDAY DINNER - see next post! SUNDAY BREAKFAST: Uttapam pancakes (these are savory vegan with lentils and rice, seasoned with onion, tomato, and curry leaves – pick up curry leaves Thursday pm!!! Will supply optional butter/ghee; or real maple syrup, for those who must have sweet…) Soak Friday, grind Saturday and make batter. Scrambled eggs, not to order. Available if wanted: Rolled oats for oatmeal; cold Kashi brand cinnamon oat cereal. Grapes and other fresh fruit. Supplying: coffee, tea, sugar & Splenda for coffee/tea, whole milk, coconut milk, (if I find it) Lactaid milk – my friend can use this in his coffee. SodaStream for seltzer. Wine, champagne, rum. A couple of juices as mixers or whatever.