I'll bite the bullet and share - 1 yr later - almost finished
loves2cook4six
15 years ago
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lacuisine
15 years agolast modified: 9 years agoRelated Discussions
I'm almost finished with my pergola (2photo's)
Comments (26)Warren8- I think you would have made the Lady's Garden Club very proud! Your pergola truly looks like it would have been original to your home...and the double stairway is something that also would have been seen in homes of those days. Great craftsmanship! I think a climbing rose would be the perfect compliment to this entry way. You might even add a small painted wooden oval plaque with "Dedicated to the Lady's Garden Club" and edged in painted roses as a small ornament on or near it...just an added touch to tie into the history of the house. Thanks for sharing this with us.. Woodsy...See MoreOk, I'll bite..Tell me about Honeybells
Comments (32)What a beautiful kitty. He's lucky he found you. I am a fan of Honeybells. It's one of the first I bought and it did take me quite a while to appreciate it. At that time I thought all hostas should look like fortunei ones. Round, even and mounded. The wavy droopy look didn't excite me. I moved it around two or three times and ignored it. Eventually it ended up where it is shown in the first two pictures. I has room to kind of flow downhill and it suites it perfectly. It is sort of the king of this whole area of the garden. The third picture is of a honeybells I've been growing in a pot on the west side balcony - hot. As long as it sits in a dish of water it does just fine. This picture was taken on August 30 last year. Notice there is no damage to the leaves at all. As far as the flowers grow - it has nice ones. They may smell but I don't grow hostas for the flowers. The idea that they or guacamole and that family smell like gardenias makes me think that someone has never actually smelled a gardenia....See MoreI'll bite the bullet and share - 1 yr later - almost finished
Comments (7)Todds - I LOVE my pullout pantry - it is extremely efficient use of space - not one wasted inch and it's only 10" wide. I'd happily line up 2 or more to make good use of space. It's accessible from both sides so you could make it twice as wide and it would still be just as efficient. Wider than that and you'd start to lose stuff in the middle. Keep in mind it's 30" deep (we have 30" deep countertops and the whole wall lines up) so there is a TON of storage in there. The water chiller is an Everpure, I don't recall which model and under the sink is so tight I couldn't get in there to find out even if I wanted to. I bought the entire system from Cleanwatersystems.com IIRC and GErry was a great help. I did compare brands but my main criteria was how cold the chiller got the water as we gave up ice and water in the door of the fridge. This one was the coldest and I think it is pretty much always in the high 30's/ very low 40's which is cold enough for us. The Hafele magic corner units are very expensive again IIRC we paid about $450 through the cabinet maker for each one. Because of the 30" deep cabinets and the limited space for a door opening, they were the best bet for us. Believe it or not, I have even more stuff stored behind them and back in the corner of the cabinets. The back corner is for stuff I literally use once a year as I have to take out the drawers to get there. In a standard 24" deep cabinet these would be the bees knees. Good luck with your remodel. The best is when it's all done and you find you have a kitchen that not only looks great but is great to work in....See MoreI'll share my recipe, if you share yours 1/6-1/11
Comments (24)Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately....See Moreamylville
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