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I’m gonna sound like one of those crazy people, but I cook my own pumpkins for pies.  I don’t use the canned stuff.  In the autumn, I buy a bunch of little pie pumpkins, quarter them, cut away the seeds and membrane, and bake them <span style="text-decoration: underline;">covered</span> at 350...

Shockingly, the two bathrooms in the house are also largely as I remember them.    The first couple of pictures are of the “big bathroom”, as we called it.  It’s not quite a blue-and-pink bathroom, since the tiles are gray rather than blue.  But all the fixtures were originally pink, including...

One of the houses I grew up in was sold last year, and I’ve saved the pictures from the real estate site.    The kitchen still has the knotty pine cabinets and vaguely “colonial” black hinges and pulls.  I can’t believe all of it is still there!  There have been some changes, though.    The...

Many apologies for participating in the extended off-topic posts.    On topic, it would be a shame not to find a library that’s interested in having them.  But I’m afraid that’s not really feasible. 

I have no fear of consuming GMO foods.  However, the environmental side effects concern me deeply.    Foremost, many (most?) of the modifications are designed to create strains resistant to pesticide, which then allows massive and indiscriminate pesticide dumps that wreck the surrounding...

I pay up for eggs and milk both. I don’t trust cheap eggs—what are they doing that allows them to sell the eggs for less than the cost of the carton?  It’s actually disturbing.  I buy expensive milk because I like the taste—Amish, grass-fed, non-homogenized, low-temperature vat-pasteurized...

I had that job done for $600 in Atlanta. The fellow ran a new line from the box, under the floor and up into the kitchen wall. From the box to the outlet is about 25 feet.

I’m especially glad to see this on archive.org.  They do amazing work, and now this magazine is part of it.    I hate to sound like public radio, but ... archive.org is supported by the public, and if we use it, we should donate to keep it running.   And thank you, Robert, for this and all...

Construction costs and standardized building are the main reasons for low ceilings, no doubt.  But a room with low ceiling is also easier to heat, which I suspect was an equally significant reason for moving to smaller rooms.  Who knows exactly why they settled on 8 feet, but I suppose it is...

The older comments made me think the destruction would be rapid and dire.  If that’s not the case, then I won’t worry about it.  I still think it’s too bad that my unit has this design flaw.

I have a 1950s Thermador unit, an early rebranded L&H—the plaque on the door reads “Lindemann and Hoverson”.  Sadly, it has concealed elements in the two ovens.  There is no problem with the floor now, but the discussion here is as warning that if I start baking, at some point, the destruction...

Hans is right.  Only young chickens fry up properly.  Larger ones (that is, OLDER ones) have a different texture that tastes better after roasting or baking—longer cooking time, I guess, but also, I think, the way the dry heat affects the meat.  Even at the same temperature, dry heat is not like...

Really lovely.  The rug is a very nice touch.

That’s one of my favorite models, style-wise.  I have a slightly later model, and I love it.  I couldn’t cook without it at this point!

I’m surprised that Sangría was so quickly dismissed.  It’s quick to make and very refreshing.  Here’s the recipe I use.  I have no idea where I got it.    1 bottle American Cabernet Sauvignon ¼ c Cointreau ¼ c sugar 1 c orange juice (from 3 oranges, more or less; I prefer Valencias from...

I’m in absolute shock.  This is amazing, fantastic—where are the words?  This belongs in a magazine spread.  The only problem with what I see is that it leaves me green with envy!!!!

There’s a dark cloud of accusations that will always hover over Jeff Smith.

Some things are better frozen than canned, corn being high on the list.  Green peas, too, whether you grow your own or not.  Yellow squash freezes well for casseroles, but you have to like it mushy if you put it into anything else.   These days, for most people, there’s very little need to can...

I make jam every year: strawberry and blackberry at a minimum, and one or two more that change each year, like orange marmalade, plum, or peach.  A lot of people use open-kettle canning for these, but I like to pack them hot and then put them in a water bath for about 5 minutes.  They don’t have...

Very nice.  The price is excellent.  Transport would be an issue, considering the weight.