Marlene

Cook it now, Serve it later. Oy.

Thanks. I guess I could've done that I aksed because I've never heard of it here in the Great White North, but I'll find out if it exists.

Nothing a quick squirt from can of Painless Stainless couldn't fix.

I'll just bet you have

Anchovy paste in a tube we have. No tomato paste tubes, but what a great idea!

And thus ends the discussion of where the microwave is going

Tubes of tomato paste? We don't have such a thing

Sobey's has recently started to sell frozen cubes of minced garlic. Really. The containers have several individual cubes in them, and you just pop one out when you need one.

This is pretty rich, but does take a couple of days to make Red wine Casserole Or here's a few good stew recipes stews or perhaps a beef stroganoff?

Feel free to add one or two

Pot drawers. They are great. Pull out spice racks. Pull out garbage? Lazy susan is a must for any corner type cabinet. Double tiered drawers, divided drawers. The possibilities are endless

I'm not crazy about island cooktops either (sorry Robyn). People tend to congregate around cooktops which can be both dangerous and constricting when you're trying to cook. And if the kids are in the kitchen at all, the cooktop/island is a natural place for them to play tag around (yeah yeah, I know, it's not allowed ) and knock something over or get burned etc. Which is why I didn't put my cooktop on my immense island.

I'm sure there's a reason you directed me to this article, but for the life of me, I can't see what it is . I asked Dean about his electrical panel, because he seems to be adding additional electrical and his panel may be full/already overloaded etc.

I've aquired another six over the last couple of weeks. Feel better Maggie!

Just askin is all By the way, have you had your electrical panel checked yet?

Ah. Thanks Rachel. I assume, these are under the counter? Could they be switched with the cooktop then?

The only thing I'm not crazy about is the location of the cooktop. This config doesn't make for an ideal work triangle. Without having to read through this whole thread what's IM and WR?

You gotta finish your week Al/Mike

Are they open for lunch on Sundays?

This was very good. You could taste the "layers" in the "soup. First to hit the tongue was a semi sweet taste, followed quickly by a bittersweet cocoa taste, and finished by a very rich milk chocolate taste.

Sundays tend to be "roast days" in my house, but what about a nice brisket, or ribs, or a nice thick stew?

The wine list is usually offered to my husband, who immediately hands it to me, usually in the waiter's or sommelier's presence. If we order white, my husband will taste, if we order red, I will do the tasting. However, we do have to actually state that, even if I order the wine, in most cases. Otherwise, the inclination seems to be to ask my husband to taste regardless. I have seen waiters wait until I've approved the wine, pour a taste for my husband and wait for his approval. This would be fine, if it worked the other way. When my husband tastes first and approves the wine, my glass is immediately filled.

All right, here's my itinerary for the moment. I'll be arriving in New York on the Thursday, Jan 29th around 4:30, assuming flights etc are on time. I could be up for drinks or dinner on the Thursday night, we have our lunch planned for Friday, and hubby and I could be up for an outing on Sunday as we don't leave till Monday morning. If any of those times works for people we can set something up!

I went to Sam's in Chicago this past weekend. What an absolutely amazing place! We need one of those in Ontario . Anyway, the scotch selection was amazing. I picked up a Peerless Strathisla 36 yr old for hubby. Very buttery, carmel notes and a smoky finish. He really really liked it

Hi Pan. I'd agree with leaving it for 5 right now. We've got two weeks yet, maybe someone else will decide they want to come