patti

Thanks for your interest and your kind words! I will post more recent pics, but it might be a few days. When I do, I will answer your other questions. I need time to think if I would do anything differently. We do plan to live here as long as possible.

@ShelbyOh, that I could limit myself to four fries! I reread your fabulous first eGullet food blog yesterday. I knew I’d read it before, but I didn’t think I was still posting here in 2011. My comments were evidence that I was. It’s still a great read.

Your fried rice reminded me that I had leftover rice and leftover smoked pork sausage in the fridge, so ... fried rice for supper! Thanks for the inspiration. I realize smoked sausage might not be a typical ingredient, but it’s what we had and I’d use it again.

😆🤣😂

Thank you! If only we could’ve gotten it done for half of what it costs in real life! I will say that I had some guilt about spending a lot of money, particularly because some of it was for aesthetic reasons. Did I deserve to have such a nice kitchen when many people have so little? Would having a pretty kitchen actually improve the quality of life? We’d managed with less, why did I think I needed more? As you can see, I stifled the guilt and went ahead with it. I currently have no regrets. The pleasure in cooking in a kitchen with hugely improved functionality, while also being easy on the eyes, is tremendous! I appreciate all of the drawers, the counter space, and the storage. We use the heck out of the island. I had a plan to have it paid for relatively quickly and we succeeded.

We bought our home in 1992. The kitchen counters were orange Formica. I don’t recall much about the vinyl floors, except that they were ugly. The first update we did was just a facelift. Replaced vinyl with prettier vinyl and orange Formica with less ugly Formica. Painted the cabinets white and changed the hardware. In my kitchen fantasies, I imagined knocking down a wall and expanding the kitchen. Many hours were spent thinking about my imaginary kitchen. Finally, in March of 2015, the dream started becoming reality. First, the old kitchen, after intermediate facelift. No pics with the orange Formica. The rarely used breakfast nook. On the other side of the kitchen, a den that eventually became very depressing, with an oversized fireplace. (We’d started ripping out carpet when this pic was taken.) So much disrepair. I didn’t want to spend money on repairs because I wanted to spend it on the remodel. I tried to include pics of the empty space after demo, for perspective, but they wouldn’t show right side up. Tearing out the fireplace was a bigger job than anticipated! The new (in 2015) kitchen and den. (Not including pics of the laundry room and powder room, which were part of the remodel.) The pics were staged right after remodel was complete. It looks more lived in now and has things on the walls, and things on the counters. 😀 Might post some of those later.

Comfort food like Mama used to make, except I don’t cook the broccoli to death. (Sorry, Mom.) Trying to show that the meatloaf isn’t burnt.

Tonight’s dinner was leftovers from last night’s beef pot pie.

I was impressed by how evenly you sauced the pizza! I’m always afraid to make a squiggly mess, so I never try it. 😁

Damn. If Shelby got an eye roll and a WTF, I’m afraid to know the reaction some of my posts engender!

I did not, although the smell emanating from the oven as it baked was dance worthy!

TikTok baked feta pasta. 🤪

@ShelbyThe restaurant we ordered from has been a little inconsistent with the ceviche. It was always great when I had it dining in, but delivered, occasionally not up to par. They hit it right tonight, though, and I’m happy. I hope you get your whitefish ceviche soon!

I agree, not lame! Welcome, @MaryIsobel!

Didn’t want to cook and didn’t want to eat things we have that are cooked, so we had food delivered. My husband’s burrito not shown. Shrimp and scallop ceviche, with a bit of crab meat, and bacon wrapped grilled shrimp, chips and salsa.

Boiled shrimp with potatoes and sausage that were in the boil and dipping sauce made of mayo, sriracha, horseradish sauce, ketchup and Worcestershire.

Thanks. The recipe I used didn’t call for multiple crust breaking, just did one. Not sure I’m up to making one of the really complex versions.

Wow. So sorry y’all are dealing with such an ordeal. No fun!

@Shelby- It all looks good, but the braised fennel really caught my eye. What was your braising liquid? Looks delicious! My first attempt at a take on cassoulet. I realize it’s not the most authentic, but it did turn out delicious! The recipe is from Bon Appetit. Confit Chicken with Andouille Sausage Cassoulet.

Despite efforts to make a neat cheeseburger, sloppy rules the day. Tater tots were added to the plate post photo.

It’s been awhile since I’ve made larb, but I had a craving. The limes I had were the unjuiciest ever, but I think it’s still pretty good. And if unjuiciest isn’t a word, it should be! Pork larb.

The season for wild caught doesn’t usually start until March and farmed sometimes starts before Christmas. The vast majority of Louisiana crawfish are farmed. Although some people look down on farmed crawfish, I don’t. You don’t need to hear my opinions on that, though! And thanks.

We didn’t buy any live crawfish last season, either. Might have been a first for us.

I’ve been anxiously waiting for crawfish to be both reasonably priced and a decent size. We’ve usually had boiled crawfish by this point in crawfish season. The big freeze has not helped. I had to satisfy my envie with frozen, packaged tail meat. But at least they are Louisiana crawfish. Crawfish Étouffée

@ShelbyA Central Grocery muffuletta is a thing of beauty! My husband grilled tonight. Chicken kabobs, smoked sausage, zucchini, bbq sauce.