Am I the only stuck in a sea of black and white??
7 years ago
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- 7 years ago
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I am stuck with these....any ideas
Comments (25)This recipe is perfect: Crab Imperial 3 tbs butter 2 tbs chopped onion (I use green onions) 2 tbs all-purpose flour 1/2 cup milk or half and half 1 lb fresh lump crab meat, drained 1/2 tsp Old Bay seasoning 1/4 tsp ground white pepper 1/4 cup mayonnaise 1 tbs dry sherry Paprika Melt butter in a large skillet over medium-high heat; add onion and cook, stirring constantly, until vegetables are tender. Combine flour and milk, stirring well. Add to onion and cook about 2 minutes or until thickened, stirring often. Add crab meat and next 4 ingredients. Spoon into a greased 2-qt baking dish or individual baking shells. Sprinkle with paprika. Bake at 350°F for 20 to 25 minutes or until bubbly. Serves 6. Note: I usually add a pinch or two of mace and if I have a mild cheddar, I sprinkle a little on top. Nancy (wizardnm) -------------------------------------------- Or my fish version: Baked Fish Imperial (inspired by Nancy's Crab Imperial) 3 tbs butter 2 tbs chopped green onions 1 cup cooked spinach (I used frozen) 2 tbs all-purpose flour 1/2 cup milk or half and half 1 lb mild white fish, like sole or halibut, flaked 1/2 tsp Old Bay seasoning 1 tsp ground white pepper 1/4 cup mayonnaise 1 tbs dry sherry 2 tsp lemon juice Salt Paprika Melt butter in a large skillet over medium-high heat; add onion and and spinach and cook, stirring constantly, until vegetables are tender. Whisk the flour and milk together. Add to onion mixture and cook about 2 minutes or until thickened, stirring often. Add flaked fish and next 6 ingredients. Spoon into a greased 2-qt baking dish or individual baking shells. Sprinkle with paprika. Bake at 350°F for 20 to 25 minutes or until bubbly. Serve hot with some rustic bread. Serves 6 as an appetizer. Serves 4 as a side dish. Gina's Note: I baked this in 4 ramekins, and I sprinkled some cheddar on each before baking....See MorePeach is in the Pits! Please vote for grout!! I am S.T.U.C.K.
Comments (26)Thanks, EVERYone. I have just this second realized I left off the K in "Stuck." Or maybe gardenweb left it off. Anyway, Whiteriver I emailed you. Hope Princess is feeling better. :( Sandesurf, the 4th one down is "Marble Beige" and it's a perfect match. Good eye! :) With the variations in the tile, I don't think the BS would disappear, even with a light grout. You would still see the subtle shadings, the dark and light. And I will have things sitting on the counter. Not sure what yet. I do love my green measuring cups and tree (Christmas gift from a boss's family) from Anthropology. And the apple teapot is from my mom. By "dark," I have never meant near-black. I just wanted the BS to "pop" a little since my cabinets are so light, but without looking busy or ditracting from the granite. I realized I had never posted pics of the other side of the kitchen, where the stove is (which needs to be returned to its upright and locked position), so to induce your nap, here you go! I'm off to my Greek boyfriend's house for dinner......Opa!!! Have a great Saturday night everybody! It's funny how lighting changes things. All these were made with my cell phone but this one looks totally different. And the under cabinet lights totally wash out my granite in pics....See MoreI am still stuck on mixing metal finishes in open concept homes
Comments (15)Yes, I have open concept. I have oil rubbed bronze on my front door. All the other doors are satin/brushed nickel. Kitchen faucet is stainless. The only bronze fixtures are in the open concept space. All the other lights are recessed or fans. Lamps are wood in one bedroom and Stainless in another bedroom. Office/other bedroom has a black lamp. It all works. Promise. 😁...See MoreAm I the only one who doesn’t want a white kitchen??
Comments (37)You're not the only one. All white would "grind my gears". I'm not a compulsive "clean freak" but white would show every bit of dust/dirt ... and I live on a country dirt road off another private country dirt road. Weather permitting, I keep my windows open from early spring to late fall because I go outside too often to want to be changing temp from ambient temp to AC and back again. To me, that makes hot weather seem even more hot . If you are wanting to reuse your current cabinets, you might consider researching products that would darken your stained cabinets a bit to get rid of any "orange" vibe -- that would be my first choice. Is there a cabinet, upper and /or lower, that is installed apart from the others -- one from which you could remove the door(s) and see if it might be either stained darker or refinished? Or do you have cabinets above the refrigerator that could be removed and replaced with an open shelf if what you try doesn't result in something you like?...See More- 7 years ago
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