A good 30” dual-fuel range? So glad you asked! Actually this is a little self-serving. I am salivating for this range but would love to have a pro like you
test it and render an opinion-That’s what you do, after all.
It’s the American Range Saute Step-up Hybrid (http://www.americanrange.com/residential/30hybrid.html).
Can’t wait to follow your remodel on Culinate.
I am fascinated that kids especially engage with this book. I hope a copy will make its way into my daughter’s classroom.
Yesterday I ate...
I always start the day with a bowl of kefir, oat bran and local seasonal fresh fruit. At the moment in Northern California, that is canteloupe.
Lunch was a slice of amazing beer rye bread with Neal’s Yard cheddar (I strive for local, but Americans for the most part still don’t get how to do cheddar.)
Supplemented by a slice of celery with almond butter, dried fruit and nuts, white tea.
For dinner I harvested the seemingly endless supply of Amish paste tomatoes from our garden and made a pesto of tomatoes, almonds, basil, garlic, olive oil. I cooked a pot of polenta, topped it with mozzarella and the pesto. Accompanied by a salad of mache and a glass of albarino.
Last night’s special treat was a bear claw from the new bakery in town.
Hint for pscheel: I think a 12 oz bag of chocolate chips is 2 cups. Since the recipe uses chips and baking chocolate interchangeably, you can assume the recipe is aiming for 12 oz of chocolate.
The addition of chocolate and sea salt really poshes this confection up a notch- like peanut brittle goes to Sundance. I think the peak of elegance and flavor would be to use local oregon hazelnuts instead of mixed nuts.
nlaugust has not yet posted.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything