Porthos

@Anna N or as some monks would say - liquid bread.

Generic versus name brand. Think of the difference between a store label gin (generic - don't know who really made it) versus Tanqueray gin.

Thank you for posting this. An acquaintance of mine who does seasonal food service lost all of his equipment in a fire. I was able to pass this on.

Looks dang tasty to me.

Seen on Facebook:My cooking is so good even the smoke alarm cheers me on.

My FIL is a longtime member of the Orange County Wine society. At Aldi The Crimson Roots was $10. When I see see my FIL tomorrow I will ask him his take on CR In.

@blue_dolphin Since I have to go to 2 stores close to the Aldi store in my area I will check the price on the Crimson Roots Zin available here in California as a "research project". Crimson Roots is a label I have never heard of. I need to go to Total Wines soon so I will check to see if they have it also and compare prices. (I'm a sucker for big Zins, don't know if this one would qualify)

I would go with the "entrapment" defense. You would never seek those out on your own, right?

Welcome.

@sparrowgrass I have "view envy". Much prettier than my suburban landscape.

Our Coffee maker sits at the edge of the right sink. We have a pull-out style faucet head so we can fill the reservoir easily.

The hooks are 3M Command hooks. Magnetic hooks can slide around.

Cocktails this evening?

Natural flow of conversation; this one about kitchen storage ideas. Whereabouts in general do you live? I'm here in Southern California's reclamined desert climate so I have to worry about protecting things from the heat.

http://www.stepupnews.com/10-space-efficient-tricks-for-smarter-living/1/ As I clicked through this article I realized that having lived for, shall we say, a while there wasn't much new. I remember that the idea of using the inside portion of cabinet doors for lid storage came from watching Ulitmate Kitchen. However, there may be inspiartion for someone else here on egullet. I put the side of our refrigerator to good use. I have spare measuring cups and spoons in a drawer so that when I am finished with cooking/baking that need them, the dirty ones go in the sink and clean ones from the drawer replace them. Who needs an iPad and a stand for it if you have printer paper and magnets. And no need for counter space.

Those cocktails are making my mouth water.

My DW would consider a 3" x 3" square a serving size.

I'm going to start referring to the "Manitoulin effect." Seeing the steak salads Anna has made inspired me to make steak salad for dinner tonight. Mesquite-seasoned beef is in the SV bath as I type. q quick sear when it comes out, then chilled. @Kerry Beal Did Kira enjoy going sailing?

A fine-shred disk for my Cuisinart for $1.00. Should make for faster incorporation of cheese into cheese sauces than what I get when using my coarse grater disk.

Looks marvelous. Now I'm hungry. Need a snack to tide me over. And, sadly, no steak for me tonight. But I will do LOTS of thrift shopping to make up for it.

@Kerry Beal On the SV part of the rib eyes, what temp for how long? They look beyond wonderful.

Beautiful bread.

Kerry, while transferring the Rhubard-Date Muffins recioe to a Word Document I noticed that the ingredients list calls for egg (I am assuming 1) and the instructions call for beating in eggs. Is one the correct quantity? I grew up with rhubard fresh out of the garden. We simply made rhubard pie or stewed cut-up rhubarb with a bit of sugar and served that as a side dish for dinner. In a house where most of the food was pretty pedestrian it was always a treat.