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@Okanagancook LOL. Yes cleaning that SS backsplash was an issue in the planning discussions (over like three years). We shall see. There will be tile on either side of it. Yes eating bar by the door (and also out of reach of Henry who is an incorrigible counter-surfer). Yup. An electric one for the one who bakes stuff. But I may start with bread again now that there's a decent oven. CSO will be lateral to DW. Soapstone counters. Yes, a little sink that I'm not sure is needed, but there were strong feelings about it. Pot rack on the stone wall is coming Its taking for-frigging-ever, but we are happy with the work that the guys are doing.

I live on the border and I can tell you that State Stores are a few bucks more expensive per bottle than right over the line. The big new stores do have a nice selection. The average one does not really have a good wine selection.Lots of crap wine too. And there aren't enough of them out in the country. Little towns might as well be dry. They can support two supermarkets but apparently not a state store.

Still no water and counter but it is progress. Paint needed too.

These are the giant ones..like 4 ft long. Which raises questions of course.

Good tray. The small soil volume makes over and under watering easy to do. But if one is careful its great. Liking Shari Lewis may have been gender-related. None of my little buddies could stand her.

Henry the Airedale, is addicted to "bully sticks" which are grass fed, humanely raised, dried and cured bull shlongs. He'll chew through a bull's manhood in a few hours. It gives me pause.

Indeed you are. As a little kid I was embarrassed by Shari Lewis. Sooooooo lame. Change channel...try to find The Stooges or at least a Warner Bros cartoon. Which, come to think of it, would be a step up for a lot of shows today.

Is shellfish ever kosher?

Isn't bacala often cooked in milk? And burre blanc, a classical sauce for fish, involves a ton of butter. As does scampi. Having said that, cheese and fish is a mis-step, I think. Conant is a bully and FOS half the time.

They look like buttocks

I put them in a covered quart deli cup and shake the hell out of them. Skin comes right off.

In fact unless you have a business of any kind, you have no idea.

There are a zillion regs. I would say that rather than being under-regulated, the regs we have are under-enforced.

Interwebs are full of stolen stuff. Like everything on Buzzfeed.

I'm a bit of a Luddite here (if a Luddite can be against old technology like ricers and tamis). I boil sliced Yukon Golds in salted water till done. Drain and let all the water evaporate off for a few minutes. Put in a few splashes of cream and mash with an old-style masher that has ~3/4 cm holes....and adjust texture with more cream. I confess to favoring a firmer mashed potato. I've riced, whipped, food milled, tamised...it all is at best as good as mashing old school, and is more work (esp the clean-up).

This one. https://smile.amazon.com/SunBlaster-Watt-Grow-Lamp-pack/dp/B00AKKUZ7I/ref=sr_1_5?ie=UTF8&qid=1485664832&sr=8-5&keywords=daylight+grow+bulb Except I bought a pair at Loew's. With a big old school aluminum reflector right on top of the plants. I forget which, but light intensity varies either with the square or cube of the distance from the source. I hook it to a venetian blind and raise and lower it with growth/harvesting. Sage and thyme are reasonably content.

I have sage, thyme and rosemary growing under a light. Seem like I use thyme 10x more than the other two. Probably because of all the mushrooms we eat.

@mm84321 Google isn't helpful with lomo; says its beef tenderloin in spanish.

Potatoes, spanish chorizo & cabbage baked in cream ...like potatoes augratin with additions. Not the least bit photogenic but quite tasty.

I reduce the cheap balsamic to a syrup...not exactly like expensive stuff...but in that neighborhood. Many applications...sprouts, cheese accompaniment, duck confit

Tourniquet and MR @JoNorvelleWalker

Something about "osmosome" sounds like a re-use of an archaic term. But I can't find anything on google.

sparky thing is where a pilot would be. the old Vulcan had actual pilot lights that burned eternally.

Well, nevermind, then.

I'd say brown is down @Kim Shook