Safran

johnder, you cannot leave us in suspense like this...more info on the reno and more pics please!

Yippy!!!!! Marlene, well done!

Awsome, Marlene! That range is beautiful!!! When are you moving in?

You need a Berger lamp!!!! They were once used in hospitals and clinics in France and are now sold worldwide. Of course, they now have different perfumed "oils" (which are actually more like alcohol) but I prefer the neutral kind. My kitchen is poorly ventilated and this simply cleans everything up nicely. Of course, you could also put a pan of vinegar next to your range next time you cook fish or anything smelly.

Oh, I almost forgot because I haven't done it in a while. Cleaning up after a large party or supper. Again, task lighting only, and music. No matter what time it is, I put on a big, clean apron, pour a glass of wine, light the Berger lamp and start the ritual of putting away, rinsing, stacking the dishwasher, and washing the delicate stemware by hand. I insist on being by myself for these tasks. And of course, only certain dishwashing detergents will do for these moments, probably because of the scent - must be either the classic Palmolive or Sunlight.

Since when has any of us followed recipes to the letter anyway? Adapating is what makes it fun, no?

Don't you love it when you "discover" a cookbook (or three) gone astray?? They almost count as new cookbooks!

The ritual of repetition in the kitchen puts me in a zone...it could be working with filo, or preparing very small tart shells and then stuffing them. I turn on the task lighting only, put on music I enjoy and go to it. Hours later I have pans and pans of little morsels to add to the freezer. I also really really enjoy cleaning the oven or the refrigerator.

Alcohol in desserts is good, but less is always better. A heavy hand with the booze, no matter how high the quality of the product, spoils the dish.

Malawry, this is a cool blog! I, too, find it incredible that a place of learning would not encourage cooking and I do feel sorry for these young women. They're missing a lot. Also, their lack of interest is unfortunate. They could learn so much from you! However, all is not lost: they eat WELL, no fried stuff or junk and we get to profit though this blog! Thx!!

hum...a gift for your wife, you say? But then, she'll let YOU use it no???

emmalish, cookware is, up to a certain point, subjective.... You bought it, so get to know it - how fast it heats up, etc, and cook away!

fifi, Le Creuset has just revamped its website. Try again, and follow the links, you should land on the new page. And don't I know about Google shopping!

Marlene, two questions - Have you used the All-Clad yet for the second potroast? And what size is your Le Creuset braiser?

Marlene, you're quite right about doing the changes before moving in. As for Miele...well... Here in Ottawa there is an excellent appliance store offering high end stuff. I'm sure there must be something similar where you are. Go in with your measurements and have them give you a hand. You are opting for electric - remember that not all electric cooktops are equal. Some are stronger than others, some have the bridge element (nice for fish poachers and roasting pans). These high end appliances also can be adjusted more readily. You do not want something jutting out - your eye will set on it constantly. Happy shopping, you lucky girl!!!! Had you thought of removing the Miele and micro and having a double oven installed there? Your microwave could perhaps be put in the island??

therese, thank you so much for this food blog. I had a blast! For someone who was put on the spot you certainly landed on your feet running! The food games were fun and of course seeing the end result of a reno project gone well is always a delight...there might be hope for the rest of us. By the way, you are one organized woman! Merci encore!

Staub is made in Alsace. Chasseur, a division of Invicta, is made in Ardennes. Among other things, Invicta also produces bbq's, cast iron fireboxes, and those cute cast iron "feet" on marble tables.

Le Creuset has a similar model...used to be sold under Cousances. The inside is beige, not dark. I noticed that WmS and I think Sur la Table offer those models also.

Simply use one of those lead detecting kits. Easy to use and fairly inexpensive. Can't remember where I bought mine.

Invicta (www.invicta.fr) also makes Le Chasseur, which is identical to Le Creuset, except no bakelite... It's easy to find here in Canada, not sure in the States.

Ah, brilliant! You kept the window, and added an extractor. I really really like the look and I think you might have solved one of my reno problems. Merci!

I'm especially interested in the Le Creuset versus Staub. Perhaps they'll be equal, but then, maybe not.

Marlene, taste it. Does it taste like last time? You could play with the reduction...reduce more, tasting the whole time.

Ramps (wild garlic)....Nahhhh...too early in the season. But if they WERE, I'd be jealous, jealous, jealous...not envious, but downright jealous.