sadie_siamesecat

And...SUCCESS. That smilie isn't quite big enough. So relieved. Bought flexible silicone spatula, slipped it in, and somehow maneuvered the knives around. Took about 15 minutes--easier without panic and agita. I feel really really happy. And my knives seem in OK shape, too. Going to eat ice cream again--celebratory, raw milk strawberry ice cream! Then I'll find something to slice up with my new-found knives. Thanks again!

I slipped in a silicone drying mat on top of the knife, but couldn't find something suitable to push down the knife handle...thanks again for your suggestions--glad I am not alone!

Thank you ALL for your suggestions. I am going to give up for the night and then look for the feeding tongs and/or an offset spatula (I need one anyway). If these don't work, then the saw!! (I can't open the drawer up enough to take the front off, alas...) Going to make ice cream to soothe my nerves. And drink. Will update when the Drawer Opens.

OK, let's see if I can set this up. I have the kind of knife block that sits in a kitchen drawer. The knives sit in individual slots. Unfortunately, I obviously wasn't careful enough when I put my 10" wusthof back into its slot--because the handle is no longer lying flush (i.e. lower than the top of the drawer) and is preventing me from opening the drawer more than 1/2". The knife handle is sticking up. Since the knife is in its little slot, I can't just push it down or out of the way--it's effectively stuck. Any suggestions on how to get my drawer back open? Long thin but incredibly strong tong suggestions? Preferably ones that can be threaded through a 1/2" opening. I prepared our meal tonight using a steak knife. Help!! (I know this is a long shot, but thought I would ask the kitchen experts) Thanks so much...

Have truly been enjoying reading about your adventures...I don't really have anything pithy to add--but thought I should at least quit lurking and let you know how much I look forward to your updates.

I just bought a giant pot roast on sale at FreshDirect--I'll be trying the V8 recipe, thank you! Also--I made the Am Test Kitchen pot pie yesterday. Added diced carrots to the onions in the beginning and eliminated the peas as my spouse believes he is allergic to peas (he is allergic to a number of things, but I know he is not allergic to peas. But I humor him anyway.) Somehow, though, this did not take me 30 minutes--closer to 45, to be honest. But I like cooking so there's no harm in a bit more time. Sorry this is all off-topic--but I do read this thread pretty regularly and wanted to let you know that you are not alone! The lazy-daisy cake sounds wonderful!

My list will in no way compare to those above--but coming out of a conversation with my husband, our top meals: L'Espalier, wild game tasting menu at Picholine, first dinner at EMP under Daniel Humm. Of course Thanksgiving dinner in the Osa Peninsula, Costa Rica, complete with Turkey, stuffing, and all the sides also ranks up there!

woot! A restaurant in my hood--can't wait to try it once my liver recovers from Xmas excess (Picholine, EMP, and Fiorello's all in one week. Yes, I know which restaurant "doesn't belong" in that list, but I didn't make all these reservations, ok?) Sweetbreads rock.

But the sandwiches at the Met are surprisingly good (IMHO)

That's so funny--we were there at the same time as you and your girlfriend: You might have missed us, we were the couple in the corner table to your left hand side (so only 1 other corner table available). Our dinner started around 6:15 (I was late) and we left probably midway through your savories (around 9ish). I don't have anything to add to your description of the food--though I think in total we loved the desserts somewhat more than you two did. Overall we can't wait to get back to EMP. Regarding the service level, respectfully, I'll say that I think we felt fewer bumps than you did. We, too, look fairly young relative to our age and I didn't notice our service being appreciably different from the other people in the restaurant, though I have felt this way in other establishments so I totally get where you're coming from. The waiter did not show up to describe the food to us at any time, either. In yet another example of how everyone's mileage varies--this just felt relaxed to us, and allowed us to enjoy the pacing of our meal a little better. (Not a slam on your opinion, of course!) We were quite pleased with our server, though, for giving us more time between our savory course and our dessert so that we could finish our bottle. Speaking of our bottle of wine, like you, I did think the sommelier was a little underwhelming. He did not immediately come to us either--our server called him over when we had a question about a particular wine. Luckily, we were very happy with our selection, feeling that we had taken a chance without any real substantive input. I think he could have been a little more helpful in describing the New York Madeira that we selected for dessert--i.e. in offering any description whatsoever. I wonder if he is new or just having an off-night. Just my few thoughts. Happy culinary travels wherever your next move might take you.

Kinda off topic, but just so you can eat more easily...my friend swears by Rembrandt extra gentle toothpaste (for canker sores). It has reduced her canker sores by 90% or so. And no, I don't work for the company! Just feel your pain, that's all. I saw it on drugstore.com... ...pulling myself back to topic. Uh, loving the food! I just saw my own mommy and ate so well!

OOOH, Munchos! I think of them as a vending machine snack...but they've recently been taken OUT of our vending machines, alas. As if we really wanted the Butterscotch Krimpets.

Found Volume 1 and Volume 3 of the 1965 Good Housekeeping Encyclopedic Cookbook for $4 total. Oh, where is Volume 2? I love reading these!

Marrying my husband meant combining book shelves including his two prize Star Wars cookbooks that live next to Mark Bittman, The Joy of Cooking, Martha Stewart and the rest of my tomes. Wookie Cookies anyone? I haven't made anything from them yet...

I'm reading, too...I was hoping to read more on your cooking for senior citizens adventure since I read your specific thread on that endeavor. Didn't that start as a twice-a-month gig? In any case, any blog that features Canadian milk-in-a-bag is always going to make me happy--a nice picture from my past! [edited to correct typo]