Thanks - It's funny on the peg board. These ARE new, soft-close cabinets but part of my rationale to the pegs is "a place for everything and everything a place." My daughters have emptying the dishwasher as one of their chores (when we get one back after the remodel - now it's all by hand and they HATE that!) - if we don't use pegs, I'm afraid that a nicely organized system will disintegrate into a randomly piled mess, especially since one is envisioned for Tupperware. The girls have to take a trash-free lunch every day so there is LOTS of use for the little tupperware containers and lids. We will have banks of 27" drawers (under the microwave), 36" drawers under the (oven), 33" drawers (under the island), 24" drawers and then two sets of 21" drawers. I was thinking TWO peg sets - one for the 33" (pyrex, bowls, etc.; would have to cut the 36") and one for the 27" (Tupperware, would have to cut the 30") All the rest would be completely open. Does anyone think this makes sense? On the second issue, I hear you on the knife block. I'm still going to order it in the 18 and will have hubby fit a piece beside it if it slides around. We have a rather rag tag-looking set of knives and an inexpensive knife block now so no need to have that sitting on my pretty granite countertops. Any other tips before we order (tomorrow!) :-) Thanks!

dekeoboe I'm sorry, but I'm not sure where I found that particular picture any more. It was saved in my "storage" bookmarks but we decided not to use it b/c we decided to keep our dishes in upper cabs. It is possible that it was a UK only product b/c I know I found a bunch of things they have there that we don't that I am having shipped to cousins in Scotland and then sent over here. However, I did find several versions of it at US sites: Here is one: http://www.woodhollowcabinets.com/show.meta/cabinetaccessories Scroll down to "PLATE HOLDER INSERT IN ROLLOUT" I know this company is willing to sell just the insert/organizer pieces separately because I am in the process of ordering the OXO organizer from them (to get a general idea on price, the OXO thing I am getting from them is $225 inc. utensils). They also sell some pieces on eBay and have perfect feedback. You could order their version of it from them (disclaimer- I haven't actually finalized my order yet or received my item so I cannot attest to anything myself about their quality) Alternatively, a version is also available at: http://www.acornkitchens.com/Collections.aspx?name=Transitional Scroll down to " Drawer Accessories Vertical plate holder pullout" You could contact them to see if they would sell you one as well. (I know nothing about them, other than I found this on google) Hope that helps!

cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:45 Time to think about all the wonderful ways to use sweet corn. Do you like to roast it? How do you preserve fresh corn to use all year? Any nifty ideas for leftover corn? Recipes, tips tricks and anything corn related, post now! Thanks LindaC! Our next cookalong will start June 21, 2010. Nancy Here is a link that might be useful: Cookalong #28--------Rhubarb Follow-Up Postings: o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Jun 7, 10 at 11:53 Hey - Corn was cookalong #12! o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 12:11 I was going to say the same thing.... Of course, there IS the school of thought that you can never have too many GREAT corn recipes. Alexa o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 13:16 I don't think Linda remembered that we had done corn...so yes, I know it's a repeat. But we have many new members and I thought it was worth repeating, especially as corn is coming on in many areas. Maybe some of our newer members have interesting recipes. Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:44 No corn here until August! I mostly eat corn in the form of cornmeal when fresh isn't in season. I see it in the husk in the stores though, so it's coming in fresh from somewhere. But not yet at a price or quality I would buy it at. This is on my "to try" list leftover from the cranberry cookalong. It somes from "Sassy Radish's" blog. Cranberry Orange Cornmeal Cake with Ricotta Adapted from pastry chef Zoe Nathan of Rustic Canyon via LA Times Ingredients: 2 cups flour 1 cup cornmeal 1 tbsp baking powder ½ tsp baking soda 3 eggs ¼ cup maple syrup ¼ cup plus 2 tbsp vegetable oil 1 ½ tbsp vanilla ¾ cup plus 2 tbsp (1 ¾ sticks) butter 1 ½ cups plus 2 tbsp sugar, divided 2 ¼ tsp salt Zest of 1 orange 2 cups ricotta cheese 2 2/1 cups cranberries, divided Preparation: 1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. 2. In a medium bowl, which together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside. 3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 ½ cups sugar, salt and zest. Mix just until thoroughly combined, do not overmix. 4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. 5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. 6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle the remaining 2 tbsp sugar. 7. Bake the cake until a toothpick inserted comes out clean, about 1 hour 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cook the cake on a wire rack before removing it from pan. Radish’s Note: I didn’t get around to acquiring 9 in cake pan just yet, so I used an 8 inch one �" I realized I needed 2 of them to make the batter fit. I baked for about an hour, not the indicated time, but I advise checking on the cake after about 45 minutes. Here is a link that might be useful: Sassy Radish's Blog - cranberry cornmeal cake o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 17:52 I made these over Memorial Day Weekend and they got great reviews. They are a little fiddly, but very tasty result. Fresh Mex Corn Wontons Serves: 36 wontons Ingredients • 3 ears corn, husked • 1 small lime • 1 1/2 cups sour cream • 1/4 cup fresh cilantro, finely chopped • 2 teaspoons hot sauce • Kosher salt • 36 square wonton wrappers • 2 plum tomatoes, diced (about 3/4 cup) • 1 medium avocado, diced (about 3/4 cup) • 1/2 cup finely diced red onion • Vegetable oil, for frying Directions Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Jun 7, 10 at 18:15 WARNING: SWEET Knowing the disdain for sweet by many, I felt a disclaimer was necessary so you can SOB; but this is a new favorite with my family. Fried Corn Serves: 4 to 6 servings Ingredients • 4 tablespoons butter • 1 (16-ounce) bag frozen corn, defrosted • 3 tablespoons white sugar or honey • 1/3 cup heavy cream • Salt • 1/2 teaspoon black pepper Directions In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 18:37 I had forgotten about Fried Corn! My recipe is a little different (still sweet) but definitely delish. I hope no one minds another recipe for it..... Fried Corn Ingredients • 2 cups fresh cut corn kernels • 1/2 cup chopped red bell pepper (sweet) • ½ cup chopped sweet onion (Vidalia) • 2 Tbs. butter • 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) • 1-2 tsp. sugar • salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sauté until blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Mon, Jun 7, 10 at 20:44 I omit the peas in this recipe just because it's my preference. White Corn and Baby Pea Salad 1 - 16 oz pkg shoe peg corn (or cooked fresh) 1 - 16 oz pkg frozen baby peas, thawed 1 cup chopped, peeled jicama 2/3 cup chopped celery 1/2 cup thinly sliced green onion 1/4 chopped red pepper 1/2 cup seasoned rice vinegar 2 Tbsp brown sugar 1 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp white pepper 1 Tbsp fresh mint Mix all ingredients and refrigerate for flavors to blend. ------------------------------------------------------- I'm a purist when it comes to fried corn. Fried Corn Cut the tops of the kernals from the corn, cut another thin slice from the kernels, then scrape the cobs. Put all of this into a skillet with some butter. Depending on what kind of corn you are using you may want to add a couple of teaspoons of sugar. Do not add sugar if you are using Peaches and Cream or other type of really sweet corn. Add a little water, cook until done and serve. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 20:57 One more... I "invented" this on the fly at a friends house the other day. Chipotle Corn Dip 4 oz cream cheese softened 1/2 cup sour cream 1/2 cup mayo 2 chipotle peppers in adobo, chopped very fine 15 oz can corn 1 1/2 cup shredded cheddar jack 3 scallions cut into 1/4 inch rings Mix cream cheese, sour cream and mayo until well blended. Stir in chipotles. Stir in corn and cheddar cheese. Garnish with scallions. Chill for about an hour. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Mon, Jun 7, 10 at 22:18 Not a corn recipe. Just boiled sweet corn. Corn, Salad, Steak, and watermelon rind. dcarch Photobucket o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Jun 8, 10 at 9:32 I don't mind repeating corn at all. I can use all the good corn recipes y'all have got. I'll try to come up with some too, when I have more time. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 8, 10 at 9:49 I don't mind a repeat, either. Always room for more corn recipes! This is one of my favorite ways to make corn! I love it! Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained (I sub chopped red peppers) Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3-5 minutes. ~~~~~~~~~~~~~~~~~~~~ Ham & Corn Mini Casseroles From Family Circle Best Ever Recipes Vol II 1 10-oz package frozen corn, thawed 1/4 c flour 4 eggs, 1-1/2 c milk 2 tsp sugar 3/4 tsp salt 1/8 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper 2 oz baked ham, chopped (I used 4 oz) 1-1/2 c shredded Swiss cheese (I used 8 oz) Preheat oven to 400F. Lightly grease 6 one-cup ramekins and set aside. Combine 1 cup corn, flour and eggs in bowl of food processor. Process until well blended and no lumps remain. Transfer mixture to large bowl. Whisk in milk, sugar, salt, peppers, ham and remaining corn until well combined. Pour into prepared ramekins and place in a large baking pan. Pour water in the pan to come half way up the sides of the ramekins. Bake 30-40 minutes until golden brown and set in the center. Remove casseroles from the water bath, may be served warm or cold. ~~~~~~~~~~~~~~~~~~~~~ You can sub yellow corn in this recipe, it's delish either way! I make this often during the summer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown ~~~~~~~~~~~~~~~~~~~~~~~~ And last, but definitely not least, I made this last summer and it will definitely be repeated many times during the summer grilling season! Grilled Chicken and Creamy Corn BH&G Ingredients 2 Tbsp. olive oil 1 tsp. smoked paprika 3 fresh ears of sweet corn 4 skinless, boneless chicken breast halves 1/3 cup sour cream Milk 1/4 cup shredded fresh basil Directions 1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. 2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4. Nutrition Facts Calories 309, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 89, Sodium (mg) 238, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 36, Vitamin A (DV%) 0, Vitamin C (DV%) 12, Calcium (DV%) 4, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet Linda o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jun 8, 10 at 10:11 A couple of years ago I found this at a BBQ restaurant while in Tallahassee. I tried it with fresh corn and with Peaches and Cream frozen corn. Both were simple to make and delicious!! This is what prompted me to buy a deep fryer. DEEP FRIED CORN ON THE COB Deep fryer with hot oil Half ears corn on cob Corn dog type skewers Place corn in deep fryer basket and slowly lower into hot oil. Cook until golden brown. Sprinkle with brown sugar. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Jun 8, 10 at 11:23 Link to all the Cookalongs Here is a link that might be useful: All the Cookalongs o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Wed, Jun 9, 10 at 12:16 This is my emergency "company showed up, quick grab something from the pantry" recipe. Corn and Lentil Salad 1 19-ounce can lentils 1 12-ounce can corn 1/2 red bell pepper, chopped 1 stick celery, chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme Drain lentils and corn. Rinse with cold water and drain again. Place lentils and corn in a medium bowl along with red pepper and celery. Whisk together the olive oil, vinegar, mustard and spices. Pour over lentils and corn and mix well. Taste and adjust seasonings. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Jun 9, 10 at 16:45 Well, I did make Peter Reinhart's Buttermilk Double Corn Cornbread with Bacon, but I was underwhelmed. In fact, last night I dumped most of it into the chicken scraps as it had gotten stale before we ate it. Now I've got to find a new corn recipe for this thread. Maybe corn chowder, that sounds good... Annie o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Jun 9, 10 at 19:30 Copying this from the 'links' thread for tropicals9b. * Posted by tropicals9b (My Page) on Wed, Jun 9, 10 at 18:53 *****WARNING*****YOU CAN'T STOP EATING THIS! Ingredients • 1/2 cup melted butter • 2 eggs • 1 cup sour cream • 1 (8 1/2 ounce) box Jiffy cornbread mix • 1 (14 1/2 ounce) can creamed corn • 1 (14 1/2 ounce) can whole kernel corn, drained Directions: Mix all together Pour in lightly greased casserole dish Bake at 350 degrees for 1 hour o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Wed, Jun 9, 10 at 22:25 I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 10, 10 at 20:17 DH's mother used to make a soup/stew that she called Dutch Stew. Unfortunately, she's gone, along with the recipe. I googled Dutch Stew, and found nothing that resembles what she made, so I don't know where her name for the dish came from. DH makes it occasionally by just winging it. Basically, it's canned tomatoes (she always canned what her husband grew in the garden), corn, cheddar cheese and bacon. Certainly not a summer dish, but oh so tasty. I suspect what she did was fry the bacon, crumble or chop it up, then add the corn and tomatoes, and let them simmer together. At some point she added cheese. I say cheddar, but she may have used Velveeta. DH uses cheddar when he makes it. I'll make a vegetarian version of it, which would, of course, leave out the bacon, but still quite good. I know, I know, all you bacon lovers out there, the bacon has got to make it lots better, but it's still good without the bacon. Sorry, I don't know exact quantities, but it's really not a difficult collection of ingredients to wing it with. DH also has a good roasted corn recipe, but I don't know what he does. I'll ask him and report back. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 11, 10 at 9:41 Okay, I meant grilled corn. The last time he grilled corn, he just sprinkled it with salt, pepper, and a little cayenne, wrapped it in foil and put it on the grill. It was very good. However, he's made a completely different version of grilled corn that I asked him about, and he doesn't completely remember what he did. He said he's going to have to make it again in order to remember. Well, in the spirit of this thread, I'll say aww shucks! I'm going to have to eat some more grilled corn before I get the recipe. Such a pity. ;-) He did say he got the recipe from a Mexican co-worker. From what he could remember, you spread a little mayonnaise on the corn, and it has lime juice and chile powder. Now, I'm not sure when or how the lime juice gets put on, but I suspect you add it to the mayo, then the chile powder can stick to the corn. I'll report back after he's made it again. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Jun 22, 10 at 16:51 I'm ashamed to admit I don't often contribute recipes to the cookalongs but I do love reading them. So, I'm looking forward to #30. Nancy, are you around? Is everything OK? I thought I'd seen you posting lately so hopefully you'll start the next one. :) o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 22, 10 at 18:05 Thanks May....caught me sleeping! I just drew a name for the next cookalong. >>>>>>>>>>> Sally2 Please post on here what you think would make a good cookalong for this time of year. No meats, seafood or poultry. Seasonal, basic, fresh, and widely available are good things to keep in mind. Thanks! Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by marilyn_c (My Page) on Wed, Jun 23, 10 at 12:53 My mother used to make fried corn. First, she fried bacon, removed it and sauteed fresh off the cob silver king (white) corn...quickly until just cooked...not browned. She may have added a little water. I don't remember. Then remove from heat and added the crumbled bacon. She also put fresh, cut off the cob white corn in her green beans when she cooked them sometimes. If she didn't put in corn, then she put in sliced new or regular russet potatoes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 9:35 Sally hasn't responded yet... I sent her an email too.. I'll give it until the weekend... Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 9:49 Oops, I didn't see this till today, and I totally forgot to formally do the cookalong this past weekend, but we've been having a lot of grilled corn lately. I hope that counts. Lets see, is it too early for tomatoes yet? I've been trying all sorts of things with my tomatoes this summer, and could use some more ideas. If it's too early for everyone, I'll think of something else. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:16 Thanks Sally!!!! I think it's a perfect time to do tomatoes. I might not have local yet...but other's do. I'll get things set up.... A big THANK YOU to all that posted their favorite corn recipes. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!!

I'm with the crowd in saying, "Yes, drawers! I can't wait to have drawers!" However, I won't say exclusively drawers ... the yellow below indicates the areas that'll be drawers ... they don't really fit everywhere.- A super susan just makes more sense in the corner. This'll be for pots-and-pans storage, and it'll not be blocked when the dishwasher's open. - You can put drawers under a sink, but it's an expensive /custom choice ... and I just want the typical trash can and garbage disposal (plus a little storage) under the sink. - The deep cabinet that'll open towards the dining area is going to be for my husband's BBQ accessories. He has a number of large items and a number of cast iron items, and drawers do have a weight limit. We've decided to go with a traditional cabinet door to hide two heavy-duty slide out shelves. Since this will be an extra-deep cabinet, we feel good about this choice. - I decided not to go with a pop-up cabinet for my Kitchen Aid mixer, but that would've required a cabinet door.