I am using lots of elbow grease... but..
9 years ago
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Comments (6)I am so sorry JULIA that you are hurting, too. I have a daughter always complaining to me about her shoulder and I keep harping on go to the dr. but, so far,she hasn't went.I told her earolier if she don't get to a dr, I am going to put my foot where it don't belong.:)hope you better ral soon as I love to see your photos of them beauties you have, jean...See MoreI am in my new house, my new kitchen... BUT...
Comments (17)One way to handle putting an old self into a larger new kitchen is to draw a smaller old kitchen inside of it. All those things that used to live in the den? Or the basement? Or on the high shelves of the kids' closets? Those are still your least used things. It's great to be able to store them in the kitchen now, but you don't want to have the Christmas dishes and turkey roaster and martini glasses between you and the action. As much as you can, put the stuff you use the most away first, and do it in the tightest workflow area you can, best at point of use, designing your point of use at the closest comfortable place to the previous and next steps in the cooking process. If there's room leftover in your working path--like whole empty shelves or drawers, you can put in some of the least used stuff that makes sense in that location (roaster in the cooking zone, etc.) and put the rest of the overage in the more outlying areas, pantry, wherever isn't blocking you from using your kitchen efficiently. I think Buehl has winter dishes in her dish area because there was room (and she has a very efficient kitchen), but if you can tighten up your workspace by putting the Christmas china out, do it! And swap it in at Christmas time, if you use it all day for a month....See MoreCan I use automotive grease pan in gas grill?
Comments (14)I have a Weber gas grill and I get a lot of grease in the grease pan...but I also cook a lot of dark meat chicken and pork roasts on the grill. Thinking about it, if the grease pan is underneath the grill, like on my Weber, the type of metal isn't going to make any difference because it's never going to get hot enough to fume. For some reason, I was thinking about those flavorizer bars in my Weber (that sit over the burners rather than having lava rock or ceramic briquettes) when I responded originally. Definitely, you would NOT want those to be made out of galvanized metal and have the fumes permeating your food. Oh, and Webers are fantastic grilling machines. Flare-ups are pretty much history. Expensive grill if you buy new but I found a working grill for only $20. The end casting on the hood was broken so it didn't have a handle. Used it for few weeks until I located another parts grill for $35. Fixed the hood and salvaged a set of slightly used burners and cooking grid for replacements later on. Anyway, just had to tell you how much I love the Weber. This is our 4th or 5th grill, by far the best grill we've owned plus it represents the least am't of money we've ever spent on one. I'm just thrilled with my bargain grill!!...See MoreAm I having a 70s flashback? Lots of pics :)
Comments (3)Palimpsest- That sounds much better, doesn't it? Sheilaaus- Thank you...that's very sweet and I appreciate the encouragement. It's quite a departure from my mostly white kitchen, but I think it's going to work out really well :)...See More- 9 years ago
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