Marlene

I must admit that part of the reason I want one is I'm lazy . Well that and I try to conserve water when camping because quite often we aren't connected to city water and are running off our water tanks. In the evening, I set up our percolator for morning coffee. Yes, yes I know. You're supposed to do it fresh in the morning. However, in the confined spaces of an RV, when I'm the first one up in the morning (almost always), I try to make as little noise as possible so everyone else can sleep. This way, all I have to do is plug it in as opposed to grinding beans, running water etc. Nice and quiet. In the evening, we really like coffee and Baileys or Grandmarnier after dinner. If I use the percolator, I have to wash it out before going to bed so I can set it up. So we've been using instant coffee at night (ick ick ick), and I can't stand it. So my answer is a French Press. I like the stainless one because I try to keep glass things out of the RV. And I always pour the morning coffee into a separate carafe and I would do so with the French Press coffee as well.

that is completely and utterly perfect. Somebody in the US buy it and ship it to me please I don't know if Amazon will ship it to me. They don't ship electrics, but since this isn't electric, maybe they will.

Links, Jason, I need links. I live to shop online

That's what happened in my house growing up too. Mom did most of the cooking until Dad hit his 50th birthday. Then he decided to teach himself to cook. He was one of the most amazing cooks I ever knew and I learned most of what I know from him. Mom hasn't been near an oven since

My man cooks. Not as well as me, but he has some great signature dishes. For instance, he makes one of the best stir frys I have ever tasted. He also, (of course) does the majority of the grilling in the house and he also makes most of our weekend breakfast. I must confess, he makes better easy over fried eggs than I do. He also makes awesome Greek Ribs and a to die for Denver sandwich. And unlike me, he cooks by "feel" rather than by recipe. I'm getting better at this, but he's great at it. He is also particularly good at judging when a dish needs a "little something". Not only that, he can actually identify what it needs.

So we've been RVing for most of the summer. Morning coffee has been made in a Delonghi Percolator and it's been fine. For evening coffee though, we are looking at obtaining a French Press. I don't know a lot about French Presses, so please feel free to educate me.

Cool! And as far as I know, Costco is still planning to run an article in their September Costco Connection which goes out to every Canadian Costco member.

Balsamic Vinigrette Dressing 50 ml olive oil 20 ml balsamic vinegar 1 tsp dijon mustard salt and pepper to taste garlic (optional) Put everything in a jar and combine. Keywords: Condiment ( RG1131 )

Balsamic Vinigrette Dressing 50 ml olive oil 20 ml balsamic vinegar 1 tsp dijon mustard salt and pepper to taste garlic (optional) Put everything in a jar and combine. Keywords: Condiment ( RG1131 )

I now define camping as going somewhere in our RV (I keep telling people I'm a princess). We have the benefit of having a fridge and a freezer and an oven. During our last camping trip, one of the things we made for a snack was Baked Brie in Puff Pastry, and then we had marinated maple glazed steaks for dinner. This is my preferred mode of camping

I have the triple sink with the disposal in the middle. I'd never go single sink. I think our sink was pretty close to $1,100

You can get linoleum and cork floors that look like wood these days. We opted for wood, and love it. Although we used Beech, and I find it's a little softer than I would have liked. And if you have pets, yes, their claws will scratch a wood floor. Also, our kitchen has a huge sunroom with lots of windows, so there is some fading that takes place of the floor itself. I have runners in the areas that I stand at a lot, both for the cushioning and in case of spills. We also went with prefinished wood, which saved about 3 weeks worth of sanding, staining and dust. Linoleum or CVT are both easy on the feet and the back if you are standing and prepping for a long time. Tile sucks for this purpose.

Every appliance in my kitchen is a Kitchen Aid, except the dishwasher and I've been very very pleased with them. Both my ovens are convection/electric so I can do either/ or with them.

I had a bottom mount freezer and I hated it. Once the pull out shelves were loaded with food, I found it almost impossible to pull them out. They were too heavy. I also found out I'm in the freezer a lot more than I thought I was I have a huge side by side Kitchen Aid now with ice maker and I adore it. I also went with convection ovens when I did my kitchen and I wouldn't trade them for anything now. Convection for roasting and most baking is so awesome!

My husband was browsing about the LCBO last night and proudly bore home a bottle of Pearl Vodka for me to try. My bottle has a funky "pearl" shaped and coloured stopper. Now my favourite vodka is currently Belvedere mostly, but I figured I'd try this just for him. In short, it was awesome. Extremely crisp and clean. I think this may replace Belvedere in my affections or at least give it a good run for it's money. somebody feel free to edit my lousy spelling of Pearl in the title.

I ordered the Waring Pro deep fryer some time ago, and yesterday it finally arrived. There is a slight difference between the Canadian and Amerian versions of this fryer. To meet Canadian code, the deep fryer only heats to 1500 watts, whereas the American version goes to 1800 watts. No matter, I'm ready to fry. The first thing I'd like to try is a "blooming onion" type thing. Naturally, I've lost the recipe I once had. If anyone has an approximation of such a recipe with dipping sauce, I'd be forever grateful! And what oil is best for deep frying? Regular vegetable? Peanut oil?

Not too likely in this day of heightened security ... yeah, but they have metal forks.

I must admit to only flying business class when I fly. British Airways has the best food and service of any airline I've been on. Air Canada, on overseas routes does a much better job with food than they do with their domestic and US flight. British Airways provided a full tea, with wonderful scones and clotted cream, and produced a dinner menu and wine list for us to choose from. They also made a mean martini during the flight for me as well. Bliss, I tell you. Sheer bliss. On a recent trip to the Bahamas though, I was impressed with Air Canada's food selection. It was I believe beef tenderloin in a wine sauce with whipped potatoes (actually real ones). Now if only they would get rid of the plastic knives.

We also loved Victoria and Albert's when we were there. We took our son with us, and he was treated like royalty. It was a wonderful experience for a very reasonable cost. And the food was awesome as well.

Putting corks in bags of ice, keeps the ice cubes from sticking together. My mother swears by this and still does it in her ice cube bin.

If you spill salt, throw some over your left shoulder. My mother told me the curly hair and bread crust story. I shouldv'e stopped eating my crusts sooner

Up here in Canada we like pepper jelly too. I use it in this recipe which calls for either garlic jelly or red pepper jelly. Garlic jelly is hard to come by up here (although I just got my hands on some and so made this tonight with it). We use Red pepper jelly quite often as a condiment as well.

We have too many scotches to list. (hubby adores scotch), but for a novice, Strathisla is a lovely scotch to start with.

Simply awesome. Such incredible talent. Congratulations Steve. There's no doubt, after seeing those pictures, that you guys deserved to win.

I will never again rub my eyes right after chopping an onion. Especially with my contact lenses in