I would lower the height. maybe it's just me, but I feel like the 2-level style counters look outdated? for items that hang around the sink, solutions: built in soap dispenser that matches your faucet sponge caddy that sticks to the inside edge of your sink. stash some items in a caddy inside the cabinet door sounds weird, but invest in a nice looking dish rack. like, from crate and barrel, not walmart. hide it away when you have a party. slightly off topic but not exactly: when I redo my kitchen, I really want a built in drain board next to the sink. my dish rack looks fine as is, but it's the plastic board under it that always looks bad (it's yellowed with age and I can't find a replacement that's big enough). I feel like setting my dish rack on top of a built in drain board would look nicer.

Thanks, Donna. One thing I've started doing is putting a little tension on the binding when I'm attaching it. I don't really stretch it, but I don't just lay it there either. Oh, and if there's a border, I measure the quilt through the middle and cut my border that length. If the edge of the quilt is longer, I ease it into the shorter border. That really helps too.

I made these again. Made a creamier mashed potato, and used Giselle at 385F with the last several minutes on top element on to brown. Lessons: the mashed potatoes have to be stiff. Especially if you are frying; even baking, creamy potatoes will cause the potato cutlets to flow. And, Giselle did fine, which is good as baking is so much easier than panfrying.

Just like beef, lamb is available in very different qualities. Also different flavors. The little ones are sweet and often bland. Good starting point with lamb, but don't spice them or drown them in rosemary or mint! Well grown lamb has more flavor, which varies in the cut. My mother bought whole California lambs (they built suburbs--no more California lamb in the stores), butchered and flash frozen, so I've eaten the meat (not organs) of the whole thing. My favorites are the rib chops and riblets--the former broiled and salted at the table only, the latter lightly marinated and barbecued over charcoal (i.e., not gas). Lamb stew is also wonderful (I prefer it to shepherd's pie, though that's good too). As are lamb kebobs--okay broiled, but barbecue is better. Lamb shanks (forelegs) are best braised, IMHO, to break down the in between stuff, and shoulder is good roasted. Tenderloin, as you'd expect, is best handled delicately. A great way to make a leg of lamb (hind legs) is to braise it in red wine and herbs or garlic. Please don't push garlic cloves into it, before you know what it tastes like without! It ends up tasting musty, to me, and ruins it. If you love your meat made that way, once you've actually tasted good lamb without it being drowned in strong flavors, go for it (just don't invite me). A lot of people I've met, who say they don't like lamb, haven't had it when it wasn't drowned in garlic, rosemary or mint. They haven't actually tasted the lamb! Again, no issue if you like it that way, but these strong flavors were meant to play with mutton, which can be gamey to funky, depending on breed, climate and what it's been eating. I have no issues with people eating it how they like--just don't judge good young lamb by these other flavors pushed into or on it. Same with Mediterranean spices. Spiced lamb is delicious, IMO, but you won't learn the true flavor that way.