LakeGirl, the cabinets read ~soft~? Look at the picture with the library ladder. The sink and the fish platter are stark white. You can definitely see the difference between the cabinet color and the sink color. Can you see how the sink makes the counter look really gray and the wall look really yellow? The Creamy White just sort of softens the hues. So, I'm not sure how to answer your question. Yes, but no, not really. They mainly just look old in a well cared for sort of way. Another thing I will say about the creamy white as a trim color is that it seems to work with antiques and oriental rugs better than a stark white would. Hobokenkitchen, I love the honed quartzite. It is absolutely bulletproof. I didn't want any shiny surfaces, and to me the whites in the stone came out more when it ws honed. The honed Virginia Mist on the island is a little more tempermental. If you lay a stick of butter on it to soften, you will have a darker spot the shape of the stick of butter. It sops up oil. However, having had a few big parties over the holidays, with gravy, flaming baked alaskas, and whiskey sours christening it, all stains just become part of the story. A good scrub with a dishsoap and a scrubby sponge mellows the marks. For those hankering after a library ladder.My cabinet maker (Gary Luke at The Town Carpenter) made the ladder for me. He bought the hardware kit from the outfit linked below and used my flooring. He made sure to get an adjustable roller connection at the top, because the height needed for the bookshelf was different than the height neeeded to clear the counters on the lower cabinet. Here is a link that might be useful: rolling library ladder

CREAMY BALSAMIC VINAIGRETTE 2 cloves garlic, minced 2/3 cup olive oil, (use your favorite) 1/3 cup balsamic vinegar 1 tsp. Dijon mustard 2 tsp. honey Process all ingredients together in food processor or blender until thick and creamy; refrigerate. If desired, whirl again briefly before use. NOTES: I make this dressing using my mini processor but you could easily use a regular processor or blender. Feel free to use more garlic, mustard or honey according to your taste. Great on green salads, pasta salads, string beans, asparagus, tomatoes or whatever! Yield: makes about 1 cup.

I married a man who had been a fussy eater, and I introduced him to vegetables and cuisine such as Chinese food that he had never had. He was surprised he liked them too, most of them. But there were some things he definitely did not like. Sooooo, when I had our first child, I promised him that I would stay in the hospital several days when the new father down the street scared him with the account of his wife's hemorrhaging and emergency trip to the hospital from doing too much when she came home from the hospital early. In the recovery room, they gave me a menu to select my meals for the next few days. My selection prompted a call from the dietitian a few hours later. None of my meals made sense, but every time I saw something that DH did not like, I ordered it for me. I had to explain that I had ordered everything I like that I no longer cooked because of a fussy husband. I don't remember what those food were these 43 years later, but I know beets was one food.. I ate well in the hospital!

Cindy's sounds delicious. Another to try is a sauce mousseline. It's great as you get all the flavours but the calories are cut (a bit lol) with the egg white. Make a mayo as usual with an egg yolk, salt, pepper, mustard and add some lemon juice at the end. You could grate some zest too if you like. Beat the egg white til stiff and gently fold it into the mayo. Or, you can put the mayo through a siphon, but pass it through a sieve first to make sure there aren't any bits to block the nozzle. This sauce is great with asparagus, hot or cold fish.....