same link as above but an easier name to remember- solutionsforyourlife.com This site does not work like Google. Use nouns and just two or three. Flip the words around and sometimes you get different results. When you read a page, hold your cursor over blue words. These are often links. When you click on an author's name it will pull up more articles written by the same author. Sometimes it is a matter of terminology. Try using the word turf instead of grass. Or use the word insect instead of bug.

I had an area in the kitchen that had upper cabinets, but no lowers. It's about 16" deep, so too shallow for base cabinets. So here is what I came up with: This is made with two 34" high unfinished bookcases from The Woodland Mills, and a variety of other pieces of MDF and wood. The top is IKEA Numerar finished with Waterlox satin. The baskets are from The Basket Lady. (I designed the whole thing with those particular baskets in mind.) The wine rack is just a shelf with strips of 1/4" x 1/4" wood glued every 2" to keep the bottles in place. It sits on brackets and is not attached, so if at some point we decide that we'd rather have a flat shelf there, it can just be flipped over. Overall shot showing the relationship to the cabinets above: This whole assembly cost less than $500. I'm still figuring out what looks best where but this is solving lots of problems and adding storage that I really needed.

Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes: Garlic - About 6-7 cloves large onion - cut into chunks Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference) Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds) bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green) olive oil - half a cup balsamic vinegar - 1 tbsp salt - to taste (I like rock sea salt) ground black pepper - to taste blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result) Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending.

Finally found my recipe - but I really do not measure everything that precisely: Meatloaf 2 - 2 1/2# ground beef or turkey 2 - 3 eggs 1 clove garlic, minced finely 2-3 Tbs. fresh parsley, minced 1 Tbs fresh marjoram, minced 1 - 2 Tbs. minced green onion 3/4 tsp. black pepper 1 tsp. salt 2 Tbs. smoked paprika 1/8 heaping tsp. nutmeg 1 cup stuffing mix crushed fine - I use Arrowhead Mills ketchup Oven 350F Pack well into oiled loaf pan, and bake 50 minutes . Cover top w/ ketchup and bake for 8-10 minutes more. Let cool 10-15 minutes before cutting. 8 - 10 servings And my mom used to make meatloaf surrounded with rice in 1 big pan. It was 1 of our faves as kids - the rice would get all crispy on top and soft underneath and soak up the the juices (and grease) from the meatloaf - sooo yummy! I've done it that way myself, but my rice always seemed to come out much harder to chew than my mom's version. Maybe it's just that my teeth aren't as hardy as they used to be, or maybe she used instant rice...?.