Ree Drummond, The Pioneer Woman, has a one-half hour cooking show on the Food Network. It airs on Saturday mornings, so if saw it tonight you saw a re-run. This is her second season doing it, and it looks like there will be a "next season," too. I think it's fun how she includes her family and friends, and that it isn't just "another chef spending the entire time in the kitchen."

I copy and paste like this...... Recipe: Broccoli Cheese Soup Prep Time: 10 Minutes : Cook Time: 30 Minutes : Difficulty: Easy : Servings: 10 Print Recipe 3"x5" Cards 4"x6" Cards Full Page Ingredients * 1 whole Onion, Diced * 1 stick 1/2 Cup Butter * 1/3 cup Flour * 4 cups Whole Milk * 2 cups Half-and-half * 4 heads Broccoli Cut Into Florets * 1 pinch Nutmeg * 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) * Small Dash Of Salt (more If Needed) * Freshly Ground Black Pepper * Splash Of Chicken Broth If Needed For Thinning Preparation Instructions Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy! Posted by Ree on November 1 2011

IF there is room to the right of the sink for at least a small cabinet between sink and dw (then comes the f ridge and then the end wall. the f ridge in there is bigger than mine is so maybe there'll be room) then I'll raise it - again IF it isn't too expensive to move the plumbing. it's plumbed to the left of the sink now. it'll be worth some expense to me tho to raise it up so i'll weigh that expense. I won't get back in there to remeasure for several wks. There'll be wks of cleaning it, painting, putting in flooring, etc. It'll probably take me all summer to get moved in and settled. I won't attempt any changes in the k itchen til next winter. I do want to live with it before finalizing plans. i'll need the time to recoup from premove cleaning and the move, unpacking etc. I am so looking forward to having a dw again after all of these yrs w/o one! I'm going with l aminate counter top - probably butterum. I want to get large samples of a few of Formica's new 'granite' look ones, but every time i then look at my butterum sample I feel a peace about it. one of those new ones would have to be super duper to over ride butterum I think. if you're set on your countertop, s ave looking at her site til you aren't pressured. i love her site and looked thru them even knowing I wouldn't get any of them. I did know and posted here because there are so many undecided yet or using more than one material. I did find it interesting to read her review of them after having used them for a yr or so. Besides, they are both awesome k itchens! One can look at her rooms and maybe get an idea for something else to put in the k itchen. I loved the sliding barn doors also. She sure is blessed to be able to have and do all that she does. must have lots of energy also - lol! she seems like a real down to earth sweetie! more so blessed to have such a good relationship with MM and other family.

I like Ina as well. A very classy lady and an excellent chef. Her recipe books are very well done, beautifully illustrated, instruct on classical techniques and have a huge range of wonderful recipes. I have tried many and have liked them all. I also like Ree Drummond and many of her recipes as well, but a completely different sort of cooking. I have trouble with Giada - looks like she overdid the botox and what's with that phony Italian accent?? And I don't honestly understand the logic behind other celebrities with cooking shows - what makes Trisha Yearwood, Patricia Heaton or Valerie Bertinelli qualified to host a cooking show??