Kim D

Before and After pictures rule. I know you'll love cooking in your new kitchen. But, if it were me, I would be having fun just walking back and forth. Swinging my arms around. Dancing a funky dance. And just enjoying all that open space! - kim

Next time I make chicken stock, I think I'll work up the courage to use chicken feet. (There has to be some way of using a word play on "chicken out" here. ) When I was a kid, about once a year the neighbors across the street would butcher chickens. Their house was at the top of a hill and it was a very long way down to the street. After the heads were chopped off, the chickens would run down the hill with blood spurting from their necks. We thought it was the funniest thing ever. - kim

I've been searching the internet trying to find out why the toenails need any personal attention. So far, no luck. But I did find Chicken Soup Tips and Hints: At least I won't have to worry about clipping them to the proper length. - kim (I started writing this before bluedauverge posted her tip. Note to self: Learn to type faster.)

The last time I wanted to make chicken stock, I went to a Mexican grocery store to find chicken feet. They had them. And the feet had long toenails. And I remembered reading that you have to clip off the toenails. And that was too much for me. I bought necks and backs. How do you clip chicken toenails? How short should they be trimmed? Or do I have to use pliers? - kim

My husband is a generous tipper. Sometimes not on purpose. At one of our favorite restaurants, the tip was always added but he never noticed and always added another 20%. Finally, I noticed because I just couldn't believe that the bill was that high. - kim

My grandmother always made lefse with leftover mashed potatoes. Me, I make shepherd's (lamb) pie or cottage (beef) pie. I love them both. - kim

Years ago I ordered a YogoTherm on the internet. IIRC, I paid around $29.95 and expected something more for my money than a styrofoam cooler. I banished it to the basement and that was that... Until I made strawberry preserves and my husband swirled some in to his yogurt and pronounced it good. And then this thread popped up and my husband starting talking about how great it would be to make our own yogurt. We bought Greek-style yogurt and non-homogenized whole milk. I already had full fat dry milk for making ice cream. He brought the YogoTherm upstairs on his way out the door to go fishing this morning and will return tomorrow night. So, the I of we will be making the yogurt. BTW, I just did a search for the YogoTherm and it now sells for an unbelievable $49.95. - kim

I picked up a flat of strawberries for $3 because I just couldn't pass up such a deal. Then I had to figure out what to do with all those strawberries. I found this thread when I searched on making strawberry preserves. I am on my way out the door to try and find the Ball Blue Book at one of the used book stores. Thank you Sandra Levine for a great post! I made two batches of strawberry preserves (using a recipe from The Fannie Farmer Cookbook), one batch of strawberry custard ice cream, one batch of strawberry sorbet and I still have strawberries! Lucky for me, I left some of the strawberries out on the countertop in a covered beanpot and they got moldy. I was happy to have an excuse to throw them away. I still have a good quart of strawberries covered in the fridge and need to do something with them before they mold. Or maybe not. I'm thinking about making Strawberry Preserves with Black Pepper and Balsamic Vinegar. One way or another, that will be the end of the strawberries! - kim