Here is a recipe from Rick Bayless for Poblano Mole. There are also recipes for Rich Red Mole, Green Pumkinseed Mole and a Simple Red Mole. If you want the others let me know. Poblano Mole The chiles: 16 medium (about 8 ounces) dried chiles mulatos 5 medium (about 2 ounces) dried chiles anchos 6 (about 2 ounces) dried chiles pasillas 1 canned chile chipotle, seeded (optional) The nuts, seeds, flavorings and thickeners: 1/4 cup sesame seeds ½ teaspoon coriander seeds 1/4 cup lard or vegetable oil, plus a little more if needed A heaping 1/3 cup (2 ounces) unskinned almonds 1/3 cup (about 2 ounces) raisins ½ medium onion, sliced 2 cloves garlic, peeled 1 corn tortilla, stale or dried out 2 slices firm white bread, stale or dried out 1 ripe, large tomato, roasted or broiled cored and peeled The spices: 2 ounces Mexican chocolate, roughly chopped 10 black peppercorns (or a scant 1/4 teaspoon ground) 4 cloves (or about 1/8 teaspoon ground) ½ teaspoon aniseed (or a generous ½ teaspoon ground 1 inch cinnamon stick (or about 1 teaspoon ground) To finish the dish: 1/4 cup lard or vegetable oil About 2 ½ quarts chicken broth Salt to taste About 1/4 cup sugar 1. The setup: As with any recipe calling for so many ingredients, half the battle is won by getting yourself properly set up. Organize the ingredients as follows, stem, seed and carefully devein the dried chiles, reserving 2 teaspoons of the seeds; tear the chiles into flat pieces. If using the chipotle, seed it and set aside. Make measured mounds of sesame seeds, coriander seeds, almonds, raisins and onion. Lay out the garlic, tortilla and bread. Place the tomato in a large bowl and break it up, then add the chopped chocolate to it. Pulverize the remaining spices, using a mortar or spice grinder, then add to the tomato and chocolate. Have the lard or oil and broth at ready access. 2. Toasting the seeds: In a medium skillet set over medium heat, dry-roast the chile, sesame and coriander seeds, one kind at a time, stirring each until it has lightly browned. Add to the tomato mixture. 3. Frying and reconstituting the chiles: Turn on the exhaust fan to suck up the pungent chile fumes. Measure 1/4 cup of the lard or oil into the skillet and, when hot, fry the chile pieces a few at a time for several seconds per side, until they develop a nut-brown color. Remove them to a large bowl, draining as much fat as possible back into the skillet. Cover the chiles with boiling water, weight with a plate to keep them submerged, soak at least 1 hour, then drain and add the chile chipotle. 4. Frying the almonds, raisins, onion and garlic. Heat the remaining 1/4 cup lard or oil in the skillet, add the almonds and stir frequently until browned through, about 4 minutes. Remove, draining well, and add to the tomato mixture. Fry the rains for a minute or so, stirring constantly as they puff and brown. Scoop out, draining well, and add to the tomato mixture. Cook the onion and garlic, stirring frequently, until well browned, 8 to 9 minutes. Press on them to rid them of fat, and remove to the mixing bowl with the tomato and other fried ingredients. 5. Frying the tortilla and bread. If needed, add a little more fat, then fry the tortilla until browned, break it up and add to the mixing bow. Lay the bread in the pan, quickly flip it over to coat both sides with fat, then brown it on both sides. Tear into large pieces and add to the tomato mixture. 6.Pureeing the mixture: Stir the mixture thoroughly and scoop 1/4 of it into a blender jar, along with ½ cup of the broth. Blend until very smooth, adding a little more liquid if the mixture wonÂt move through the blades. Strain through a medium-mesh sieve. Puree the 3 remaining batches, adding ½ cup broth to each one; strain. 7. Pureeing the chiles: Puree the drained chiles in 3 batches, adding about ½ cup of broth (plus a little more if needed to each one; strain through the same sieve into a separate bowl. 8. Frying and simmering the sauce: Pour off the excess fat from the kettle, leaving a light coating on the bottom. Return the heat for a minute, then add the chile puree and stir constantly until darkened and thick, about 5 minutes. Add the other bowlful of puree and stir several minutes longer, until the mixture thickens once again. Mix in 5 cups of broth, partially cover, reduce the heat ot medium-low and simmer gently 45 minutes, stirring occasionally. Finally, season with salt and sugar and, if the sauce is thicker than heavy cream, thin it with a little broth.

All restaurant kitchens are divided into stations such as grill,saute,fry and cold foods. A line cook is in charge of his station. he may also have a team to oversee. They are the prep cooks. Sometimes a line cook may be the pastry chef or even a butcher. In a busy kitchen everyone has their job. Some have jobs where they work alone ,others work with a small team. The line cook is responsible for every little thing that comes out of his area of the kitchen. The line cook has to manage his small staff of helpers if his job doesn't have him working alone. He also has to coordinate everything with the rest of the kitchen so everything comes out on time. Plus he has multiple orders to work on at once, hence all the stress. Chef de parte is the French term for line cook. He is a part of the whole. DS is a great cook and considered going into it for about 5 seconds. He has friends who are chefs in well known high end restaurants. Many would love to get out of the business. It's nothing like what they dreamed it would be when entering culinary school.

I created this mock up as a concept for this space. You can pick different styles but these are elements. I couldn’t orient the fixture and table properly due to limitations of software but the table would sit length wise along window and the linear chandelier would turn lengthwise over table too. Do 3-4 mirrors rather than whole wall. TIP: smaller mirror tiles are extremely difficult to place on wall effectively. Leveling, imprecise sizing and wall surface make mounting a very time consuming and difficult task especially on that size wall. I would not recommend it.

Random thoughts: - Do you have any library inspiration photographs? Personally, the first thing that comes to my mind is a Hogwarts library type look, but you may be thinking of something altogether different when you say "library". - Do you want it to be functional (meaning, lots of actual books) or are you going for a book-look /a book-vibe only? I personally no longer have a lot of books ... I'm a dedicated Kindle reader, and I love holding several thousand books in one hand. I've heard it said, Buying /collecting books is one hobby. Reading is a different hobby. - The room doesn't look all that big, and bookshelves on all the walls will shrink the room about a foot on each side. - If you're going with real bookshelves, consider whether your foundation can support the weight of the books. You might need to reinforce the flooring. I say that because I grew up in a house with a wide hallway /bookshelves on both sides, and my father did reinforce our floor. - I personally would consider closed cabinets under shelves (even though that's less library) because it'd allow you to hide kids' toys, board games, etc. - Would you consider book wallpaper? - I'm focusing on books, but do you want any other library functions? A table for reading or crafting? A card catalog? Throwing out a couple pictures myself ... I like this! Honestly, it's all about that great window, but you have a single window. The ladder is a must. So much for my Hogwarts idea. But I find this to be "too much" for a home. You need furniture. Consider building shelves around that single window /making it into a window seat. Magical! I like this for its color and for the closed storage underneath. I've seen instructions online for creating this type of thing from inexpensive Ikea shelving.