Darienne

Enclosed is a photo of our cabinet in the breezeway currently. It had glass inserts in the upper doors and Ed changed the glass for wooden inserts which he made and which look very nice. Kitchen bits: The new table which isn't finished but incorporates a piece of marble which solves a lot of problems in one blow. Spice cupboard. And also large shallow cupboards which I will simply have to replan in their use. Too shallow for any full size appliance, but the small processor and the mills fit into them. ...hmmm...could move the other mill, the hand mixer, the hand blender. Get the mind in gear, that's all I need. (Yes, it reads: Eagles may soar, but weasels don't get caught in jet engines)

Thanks so far. I have pushed myself 5" worth and moved a number of things. Fruit is in what will be the dining room moved into reed baskets. Stand mixer takes the place of the fruit in the kitchen. One grinder and the tiny food processor are in a kitchen cupboard, from the studio shelves, which Ed built into the kitchen when he built the room out of the amorphous huge area which was the apiary. (Century mostly destroyed farm house. A renovator dream come true. Not so for the wife, me.) Unfortunately at the time of kitchen building: a) I still hated cooking and didn't have much 'stuff' and b) he built the cupboard about 4" more shallow than I specified [we don't discuss this. Ever]. The dog bowls and dog pills are moved. The blender, which I don't use all that much as I use the bullet or the BlenderBottles for shakes, can go into said shallow cupboard when the shelves are repositioned in their brackets. Ed also built a small "between the studs" built-in cabinet for my spices which is SO handy. I can't do anymore thinking without going crazy. Renovations, especially gigantic (unwanted) ones are mind-blowing and especially when your main builder, the DH, simultaneously destroys 3 ligaments in his two rotator cuffs. Poor guy. Enough from me for now. I'll take a few photos. Oh, PanaCan, your Aparador is exactly what Ed wants to put in the dining room where I want a built-in closety type thing. Except I could not live with glass doors. (Nope, he says 'close, but no cigar'.

So much of North America is far above sea level. Does self-rising flour fit in anywhere?

Shalmanese and others raised the subject of kitchen counters and what's kept on them in a recent topic:Things lots of people buy... I am currently having kitchen counter problems, in that I don't have enough counter space to keep out my food processor and/or my stand mixer, two items which I would like to have on hand. A major consequence of this is that I use a hand mixer when a stand mixer would be preferable. Permanently on my limited counter space: blender, bullet, carousel holding many utensils, toaster oven, fruit which is ripening or being on hand, coffee maker, coffee carafe. Everything else is: in cupboards in the kitchen, on shelves in what was my studio, in the breezeway in a large cabinet which will be moved into the new dining room when the new living room is finished, and in the garage either in a tall cabinet or on open shelves. What do others do? Where do you keep stuff you have no room for in your kitchen as it is configured? Tips? Tricks? Etc. Thanks.

Canned gravy Bisquick Bottled salad dressings. Mostly they taste horrible and it's a breeze to make. These pop into my mind.

Pot Luck dinner tonight. Made this Reese's Peanut Butter Cups Pie and a second demi-pie with the leftovers. Didn't have the correct ingredients...what else is new? so made some changes. Subbed a graham cracker crust for the chocolate biscuit one, condensed milk for the whipped cream and sugar, and added a bit of homemade raspberry liqueur. Topped it with 54% dark chocolate ganache, but if I make it again, I'll use 70% dark. Too sweet for me, but Ed and the furnace guys loved it.

Are the eggplant pieces also chips?

What is crispy cabbage??? How do you 'crisp' it?

As always, dystopiandreamgirl, your desserts are exquisite.

Thank you. Cream, yes. Egg, no. What about putting out some Greek yoghurt to spoon onto the Matoke? Or pickled something or other? (In case you are still there... )

Thanks, PanaCan. I'm plumb out of green plantain chips and all, but I appreciate the ideas. Fufu next time... Do you by any chance have a recipe handy? No, not for today. For next time.

A bit late in posting this question... Finally made the Matoke yesterday and it was a huge success, so successful that now DH insists upon giving it to our Easter guests (South Africans) today. Yes, I know it's from Uganda, but they love anything delicious. Carl is 96 years old, born in Samoa, has lived everywhere, full of fascinating stories. My question: what to serve as an accompaniment to the Matoke, to put on it? to put beside it? Yes, I know it needs nothing really...just my hostess-y concern. It's on a bed of Jasmine rice and I do have a greens salad and a fresh loaf (still baking) of Challah. Dessert is a Margarita pie. So we are very International. Any one out there who has an idea? Or should I just stand back and let it go? Thanks.

PanaCan, you are a cooking artist.

Finally got the Matoke made today and DH announced: This is what we are having for Easter dinner with the guests. With rice. And salad. OK. New plan. DH is doing the vacuuming. Hey! I made the dinner. Margarita pie is made. Made one for the neighbors too. Oh my, it is scrumptious.

Wonderful post, Jaymes. It was so much fun reading it. Best part: I hadn't thought about pimento cream cheese in decades. As I recall, my Mother used to buy it premade. I loved it in sandwiches. With chopped walnuts on it.

Hello MunchyMom Looking forward to a blog from a woman who calls herself 'MunchyMom'.

Adorable, Kim. As usual.

I can personally attest to Kerry's excellent hand dipping. Confectionery partner, Barbara, her sister and I had a wonderful afternoon two summers ago at Kerry's new chocolate lab for an afternoon learning session. Kerry showed us her personalized dipping fork and taught us her method for tailless dipping. Great teacher. If you ever get the opportunity to learn from Kerry...go for it.

Hi Sandra. About the 500 grams thingy...would you also use 500 grams of rhubarb. I am thinking of trying it for the Easter weekend and don't want to mess it up time #1. Thanks. ps. My DH just pointed out to me that I am somewhat lacking in sense. It's only the 5th of April and we live in the far frozen north. There is no rhubarb ready to eat. It snowed here just last week. Oh well...Margarita pie it is.

Thanks for posting this one. We have hundred year old rhubarb patch near our house and I forgot about it this year. Will go out and check this morning and try the cake for Easter dinner.

How do you trim the tails, please? What's the best way? Thanks.

DH says my folks had it before they left for San Diego in 1962. That's my timeline. The writing on its underside says "West Bend. Penguin. Hot & Cold Server". Who knew West Bend was manufactured in West Bend? Neat.

I have one of those that I bought probably 10 years ago at a yard sale. Use it all of the time!!!!! And I have my Mother's and use it!

DH and I were just discussing Easter dinner (noonish). We have two South African friends coming, a daughter and her 96-year old Father (he was born in Borneo) plus their three BC dogs. So, current decision is that Ed will do most of the cooking: beef roast, gravy, mashed potatoes, cooked vegetable. I'll make a greens salad and dessert is till up in the air. Maybe the Margarita Pie. With homemade ice cream? Oh, and homemade bread. Our guests won't care what they are fed. They just love to visit here at the farm. The other idea, which probably won't happen, is either Mafe or Matoke. Hmmm... Lots of time still to futz about with it.

This is, to my mind, the best single piece of advice in the bunch. While it's true that there are many poorly written recipes out there, that's exactly why it's important to read through the recipe before you start. That way you'll know if there are any potential problems or screwy instructions. It's not about deciding if the recipe is good; it's about figuring out everything you need to do before you start. Would that I could. I try, but the old brain has apparently slipped a few cogs in the last few years. I do perform the second best. When I fail to add the vanilla, or cream the sugar when it is supposed to be mixed with the flour or can't recall what pan size I used the last time or that the baking time doesn't work for my oven or me...I note my errant ways clearly and in large caps, often starred*, so that next time around, my eye will be drawn to my earlier mistakes. Second time around, I do get it right.