Marlene

Actually, I have a bottle of Grey Goose here. From which I've had one martini made from it. I didn't like it. Probably just me, but it tasted musty to me. Hmmmm, perhaps it's time to try it again!

While I use Vodka instead of gin (gin gives me a headache), I tend to swirl the dry vermouth (usually Martini & Rossi) around the glass like Gordon, then dump it out. Favorite vodka is Sky with Belvedere a very close second.

I'm in the process of designing my dream kitchen with construction slated to start in January. 2 ovens, a must! Cooktop, flush to the granite countertop (after much debate between gas and electric, I'm going to stick to what I know, electric). Ovens will be KitchenAid convection, cooktop, Thermador, Fridge is KitchenAid Supra my dream dishwasher is a Miele. Island, absolutely, with a breakfast bar at the end. Space for the cookbooks I use all the time. Drawers that have two levels, pantrys with pull out shelves, a floor to ceiling (almost) spice rack cupboard). I'm having so much fun with this! Oh and for me, hardwood floors, and cherry cabinets. Can't wait.

You have the West Bend 41077 Just For Dinner? Its fast, but produces a small loaf, right? Hmmm. I'm thinking taht something that produces normal sized loafs might be better. Maybe I should ask her what she would prefer (although I did want it to be a semi-surprise.) Actually, I have both West bends. The just for dinner and the large breadmaker as well. I use the small machine when it is just us, and I don't have to worry about allergies, and the large machine when making gluten free bread or dough. I love them both. I tried a black and decker bread machine but went back to the Westbend.

The recipes that I reduce the water in are recipes that I am substituting spelt for regular flour. I will get more info on the Hockley Valley flour and let you know!

I use the westbend bread machine. I have a friend who has a son who is wheat and gluten sensitive and we both use spelt all the time. It comes out great in a bread machine. Just cut back by about an ounce on any water or milk you use. Another option for flour is a flour called or made by Hockley Valley. I can get it here in Ontario, but I couldn't swear to other places!

Potato Salad

How wonderful! Enjoy it.

This is the write up on it: The Wine breatheasy is designedto open the wine out and allow oxygen in the air to improve the drinkability of most wines, without harming or introducing any undesirable elements to the wine. It is especially successful with wines which will improve with breathing, but you don't have time to decant and leave for hours at a time. These include wines consumed befor their peak, wine with a pronounced tannin and acid palate or wines which have spent a long time in the bottle. When using the breatheasy in conjunction with a decanter, the wine balloons across the decanter's neck and is encouraged to cascade down the interior walls of the decanter. This increases the surface area exposure to oxygen. A filter fitted to the top of the unit catches any cork or sediment. The displaced air from within the decanter then bubbles back through the wine balloon, further assisting the wine to breathe.

We first noticed the Breatheasy at the Ruth's Chris in New York a couple of months ago. The waiter there said they were just starting to use them. This past Sat I took a large group to the Ruth's Chris in Toronto and they were using them there as well. The General Manager is a friend of mine and I asked her if I could buy one from her since we have been unable to find them in the retail market. She generously gave me one and we love it! They are made in Australia breathing Opinions from wine experts?

Skim milk and fried fish. Any kind. When growing up, my parents went on Weight Watchers. Back then, this is what most of that program consisted of. And even worse, for some reason, they made up big batches of powdered skim milk. Ugh.

In this case, Miracle Whip does work. I know I know. I don't normally use it either, but it fits in this salad. Here's the receipe. Try it once before completely condemning the Miracle Whip. Honest. Reprinted from Ann Hodgman's "Beat That!" cookbook. I"ve adapted it slightly 8 med sized red potatoes, boiled in their jackets 3 oz garlic ring sausage (Keilbassa) 3 slices thick-cut bacon, diced, cooked until done, but not too crispy, and drained well. 1 medium tomato, deglopped and chopped 2 hard boiled eggs, chopped 1 med dill pickle, drained and minced 2 tablespoons minced onion 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh chives or minced scallion tops salt and freshly ground pepper to taste 2/3 cup myaonnaise 1/3 cup miracle whip In a large bowl, mix everything together except the mayonaise and miracle whip. Add the mayonnaise and miracle whip. For moister salad, use more of these in equal parts. Chill the salad for several hours or up to 3 days, but bring it back to room temperature before you serve it If you can't find garlic sausage in the States, you can substitute salami and add a glove of minced garlic.

I usually use Red potatoes. They seem to hold their shape better, and I don't peel them. I also use bacon in my salad as well as keilbassa. I take tubs of this salad to picnics and potlucks, and there is never any left over.

What a great idea! hmmmm, now where to put them?

It looks wonderful Rachel!

Most of the ones I have seen installed are in the smaller sink. I'd put it in the sink you use the least.

Steak.

Barberians is very good as is Harbour Sixty. Both are open on Sunday

Marlene--I think you should seriously consider getting a different kitchen designer. From what you've said she's not listening to you (#1 sign of a bad designer) and doesn't have much of a clue as far as layout. Has she given you any explanation of why she thinks the sink shouldn't go under the window? Does she have a track record? Did you check her references? Even if she's doing "design only" she should be able to recommend a Silestone fabricator for you. Try calling around to local granite and stone dealers/fabricators. You read my mind! That is exactly what I'll be doing. These people are supposedly well known in kitchen design. However, you're right, she's not listening. (She really hates it when I don't like her ideas). They've been around for 10 years or so and yes, I checked her references. I've paid for the plans,so I've been fighting with the designer to get them the way I want them, since I will be taking them elsewhere. In addition, these people are about $30,000 higher than the people I will likely end up using. The difference? The ones I want to do the work are small, unknown craftsmen (brothers) who make everything by hand. No contest. I've seen their work, and the fit and finish is exceptional. As for Silestone, I have a couple of granite people looking into it. It's widely available in the States but not yet in Ontario. The (current) kitchen designer seems to think I should use granite or limestone.... my one counter will run about 14 ft long and the island is 10 ft. There's no way I can get a single piece of 14 ft counter, (for one thing, It won't fit through the door into the kitchen!) And this is supposed to be the fun part

Of course, I forgot you aren't finished yet. That is also my concern about granite. I'm still working on sourcing Silestone here. Of course at the rate we are going, we'll still be designing it this time next year. ..

It is French Canadian in origin, and I'm one of those who swear AT it. Ugh.

Sounds wonderful Rachel! Kim WB, decorators drive me crazy! I've spent 20 years working with them in commercial design and construction and now, in doing my own kitchen, it's even worse! Some designers are great, but most tend to want to go for that "funky" look regardless of whether it works well in design or not. For example, in the first design plan of our new kitchen, the designer placed the wall ovens on one side of the island and the cook top on the other side of the island, forcing me to walk around the island to get from cooktop to oven to check on things. Not a very efficent work triangle. And she insists on moving my sink. I keep moving it back. I think she's got something against it being under my kitchen window. We are now on the 12th plan......sigh. And I have a huge kitchen with plenty of space to work with here... Rachel, a quick question on your countertop. Is is all one piece? One of my countertops is going to be quite long which means it can't be all one piece granite, so we'll have a seam in it. How visible are seams in granite?

We have a specialty grocer here who sells items not usually available in supermarkets and they make their own stocks to sell as well. I'll use one of thiers in a pinch, when I don't have time, especially for French Onion Soup.

Perhaps I shouldn't mention that I have 3 fridges (ok, we use 2 of them for "beverages" most of the time). I refridgerate eggs, soy sauce, maple syrup, mayonaise, tomatos and salsa after opening. Mustards, relishes, ketchup, and salad dressings after opening as well.

I figure the alcohol is courting liver damage anyway. However, 3 regular asperin will work just as well.