For the past four years we’ve lived in our house, the work we’ve had done has been pretty straightforward and relatively stress-free—putting in a new deck, adding proper attic access, having a new heat/air system installed. All of that changes next week, however, when my kitchen floor gets ripped out down to the joists.

About a year after we moved in I started working on the kitchen. I removed all the wallpaper (which is quite therapeutic, if I’m being honest), sanded and painted the walls, repainted the cabinets and changed out the hardware. At that point the next step was replacing the floor, which is currently a totally awful brick-patterned linoleum. In its place I wanted a black-and-white checkerboard tile. I found the tile at Home Depot and set an appointment to have everything measured and quoted. First I was told I had two layers of linoleum and the tile couldn’t be laid on top, the existing linoleum would have to come up. Fair enough. Oh, but because the house was built in 1952, there might be asbestos under at least the very first layer of flooring. Awesome.

But then the water heater exploded, more life happened and the floor project was put on the back burner until last winter, when we took out the cabinets around the tiny fridge that came with the house in order to make room for a new one that was made in this century. Here’s what we found beneath where the cabinet was.

We decided to get back to the flooring thing so we could get the kitchen finished and move on to other projects. The guy came back to take a sample to test for asbestos. And of course it came back positive. And it turns out there’s three layers of linoleum, not two. And he tells me that while they can’t remove the asbestos, we can totally remove the flooring and clean the subfloor ourselves. It’s not hard. Just use a lot of water! And we can bag it all up and leave it for the trash collector. Yes, of course you can just remove asbestos-covered flooring yourself with water and toss it out on the curb. All I could imagine was the EPA showing up at my house and turning it into the last part of E.T., when the government quarantines the house and covers it with plastic tunnels and what not.

So, fine. I got in touch with the only “asbestos abatement” company in the state. The guy comes and looks at the multi-layered floor, and tells me that the asbestos is in the mastic, which is what’s holding the first layer to the subfloor. Which means there’s asbestos in the subfloor, not to mention between the myriad layers of linoleum. And that means the entire subfloor has to come up. They’ll seal off the kitchen, cut out the entire floor (except where the cabinets are) and dispose of everything in an environmentally safe manner that does not involved piling it up by the street. The next day, my contractor, who sounds a lot like Rick Steves, comes in and puts in the new subfloor and then finally the new floor itself.

At least, that’s how it’s supposed to work. This weekend we’ll move everything on the counters, the stupid hutch I can’t seem to get rid of, and the refrigerator into the dining room. (And then the dogs will totally freak out because there’s a fridge in the dining room) Monday morning the work begins, and the dogs will get a two-night vacation at their favorite kennel, and we’ll spend Monday night in a hotel, since by Tuesday evening we’ll at least have a plywood floor in the kitchen. Everything should be finished by midday Wednesday, and we’ll finally, hopefully, be able to move ahead with the rest of the work we’ve got planned…because now the goal is to get this place on the market next year!

So after much debate, price comparisons and checking of Consumer Reports ratings, the husband and I finally got our first grown-up grill this weekend. It’s a Char-Broil Red grill, with “Red” referring to the infrared heat the grill uses. Instead of an open flame, three stainless-steel tube burners are tucked away beneath a U-shaped trough, providing high, even heat to the cast-iron cooking surface. Not only does the infrared system save someone like me from catching their hair on fire, it also prevents meat from drying out and losing all of that juicy goodness.

Despite the horribly hot weather (100 degrees! 110 heat index!), Saturday evening we grilled a couple of inaugural rib-eyes, and they were phenomenal. The grill is easy to use, with a “SureFire” electronic ignition button and individual burner knobs with a range of temperature settings, including one for rotisserie, should we ever feel the need to purchase the electric grill rotisserie. Which we won’t. But the lower setting is ideal for fish and veggies, which can also be cooked on the side burner.

The grill heats quickly, and only uses a third of the propane regular gas grills require, and our thick, juicy steaks were perfectly cooked in about 10 minutes. Even better, it has a cleaning mode that ramps the heat up to around 700 degrees and basically disintegrates anything left on the cooking surface, rendering that grill brush completely useless!

Even after one use, I think we’re really going to like this grill. It’s not gigantic and takes up minimal space on the deck, but it’s the perfect size whether we’re cooking for just ourselves or for a few other folks. Considering the easy operation, the side burner and the storage space, not to mention the effortless clean up, I can see a lot of our cooking moving from inside the kitchen and out onto the deck, especially in the evening and when the weather cools. But for now, I’m looking forward to grilling up some fabulous burgers (I have the most excellent recipe!) over the 4th of July holiday this weekend, no matter how hot it is!

If France is the French gastronomy epicenter of the world, then E. Dehillerin, the famous centuries-old Parisian pastry and cookware seller, is its capital.

Located in downtown Paris’ first district, this store is niched on a street corner not far from the Louvre, the French Stock Exchange, and the Church of Saint Eustache. Though if you walk by too quickly, you may miss its unassuming window displays which look more like a general hardware store on the main street of a Midwestern town than a famed purveyor of cookery wares for world-renowned chefs.

Once inside the doors underneath the green awning, you immediately bump into a crowd of people milling around the only available standing room that is as wide as a walk-in closet. These could either be customers or salespeople; usually the confused looking ones are customers. To the left and right and back of the store and in the basement, there are metal shelves packed from floor to ceiling with every imaginable cooking utensils, accessories, pots and pans, and storage containers. There are small items from tiny stainless steel dishes to measure your salts and spices to an exact quantity, to ladles so big they can double as foot baths, or cooking pots huge enough to bathe a child in. There are duck presses, Chantilly siphons, funnels for jams and preserves. These are the recognizable items; some others, like a jar filled with what looks like metal chocolate chips, have uses that are beyond the grasp of amateurs and tourists.

There aren’t any prices on the merchandise, just a cryptic code that you must ask a salesperson to decipher, tally up, and have your purchases rung up by a cashier behind a wooden counter that looked as if it could date from the French Revolution. These professionals know everything about cooking supplies. If they weren’t so swamped, they could probably take you on a tour of the store and describe every item’s use from the main floor to the basement and back again. The trick is to find one who seems rather friendly and amenable, which is quite a challenge as they all appear to be rather eccentric in manners and looks. Once you choose one salesperson to assist you, you will stick with that individual who will be your privileged advisor for all your buying needs now and forever more. So choose wisely.

E. Dehillerin caters mostly to restaurant professionals but the advanced cooks/chefs can surely find everything they need here, and even things they never knew existed. For instance, a cookie cutter in the shape of the Eiffel Tower — now who would have thought?

p.s. Dehillerin has a catalog that you can download and order from, as well as basic items that you can order online.

E. Dehillerin
18 et 20, rue Coquillière – 51, rue Jean- Jacques Rousseau
75001 Paris

Don’t ask me how, but my husband has a knack for finding cool kitchen accessories that actually live up to their claims, and this thing is no different. Because that’s what I thought when I opened it during what I like to refer to as “A Very Foodie Christmas” last year—what is this thing?

This thing is the Herb Savor from Prepara. Aesthetically pleasing in its design, the Herb Savor was created to prolong the life of fresh herbs for up to three weeks. Having been in a cooking slump, until recently the thought of cooking with fresh herbs really hadn’t crossed my mind. But last week, I decided to reinvigorate one of my favorite go-to recipes—oven-roasted fingerling potatoes sprinkled with sea salt—with some fresh Italian parsley. Noting the presence of the still-unused Herb Savor sitting on the kitchen cabinet, I figured I might as well buy a big bunch of parsley and finally give it a whirl.

The Herb Savor works like this: stuff your herbs in the clear, two-piece basket, close it up and put it in the water well base. Fill the base with water, plug it and stick it in the fridge. So after I chopped half the bunch and added it to my potatoes, I put the remainder into the Herb Savor, put it in the fridge (it fits perfectly in the door shelf) and forgot about it.

Tonight, when I made the potatoes again (like I said, easy go-to dish), I checked the status of the parsley, fully expecting to find a wilted mess. But I was so wrong. The parsley was as perfect and fresh as the day I bought it, a week-and-a-half ago, and I am incredibly impressed. With all of the crazy products that promise to keep food fresher, longer, I was pleasantly surprised with the performance of the Herb Savor. I highly recommend it to anyone who cooks with fresh herbs, and plan on using it again when I raid the containers of basil and cilantro I planted last weekend.

Canisters from Great Bay

Canisters are one of those items that make collecting fun and challenging.  Many times sets are made to be broken, as is the case with this decorative and useful item.  Usually found in sets of three, these containers are little stories in themselves.  But because of their nature as separate items with detachable lids quite often canisters sets do not survive the test of time.  The canister itself can be found in interesting shapes and sizes while the subject depicted on the exterior creates another dimension where stories can be told. 

My relationship with canisters started a long time ago when I recieved a set as a wedding gift, I still have it on my kitchen counter top.  I have given many a canister as gifts since that day.  There are so many styles and suppliers to choose from. 

Canisters from Thefind.com

Time telling canisters like the ones above depict an era gone by.  These look a bit 50′s inspired.  The one featured below is solo.  Pretty canisters can stand on their own if they get separated form their kin along the way.  

Jardin Leaf Canister

I found these green beauties on Etsy and they are sold baby sold…

And these four on ebay, they’re probably sold by now…

This one with the ducks is really quite unique. It’s almost too bizarre to store anything in.

This diagram from clip art depicts the stainless steel canisters that my Mom received as a wedding gift, the tradition just goes on and on.

Microplane Classic Premium Zester/Grater

I have to admit that on Monday I wasn’t certain what I would write about today. It’s been one of those weeks, right? But Tuesday morning I was putting together a crock pot dish before work, and when I started grating the ginger it dawned on me—Microplane’s excellent (and sharp!) kitchen tools. I have the zester/grater pictured above (in red), and a spice grater sans handle, both of which I use on a fairly regular basis.

Aside from being well made, extremely sharp and impossibly sturdy (I’ve had mine for five or six years), I love that they’re made right here in Arkansas, about an hour or so north of Little Rock. Located in Russellville (aka RussVegas), Microplane started out innocently enough as a woodworking tool, created by brothers Jeff and Richard Grace, whose company manufactured parts for the printing industry. But it was a Canadian woman more than 1,400 miles away who helped bring Microplane into our kitchens.

And it’s a great story. From Microplane.com:

“The big moment came in 1994, when Lorraine Lee, a homemaker in Ottawa, Canada, was making an Armenian orange cake. Out of frustration with her old grater, she picked up a new tool her husband, Leonard, had brought home from their hardware store, Lee Valley Tools. She slid the orange across its blades and was amazed. Lacy shards of zest fell from its surface like snowflakes. The Lees marveled at the tool, ate the cake, then promptly changed the product description in their catalogue. The Microplane® grater had earned permanent space in the kitchen.”

How fantastic is that? And now, 15 years later, with several tools to chose from, Microplane is sold around the world, and available everywhere from Amazon to Williams-Sonoma (as well as on the company’s own site). Here, a sampling of their wares.

The Gourmet Series fine grater is designed for puréeing onions, garlic and ginger, and makes grating hard spices like cinnamon and nutmeg a breeze.

The Professional Series coarse grater features a stainless-steel handle instead of plastic, and is ideal for chocolate, coconut and cheeses.

Also from the Professional Series, the large shaver produces wide curls of chocolate and cheeses, making it a good choice for topping off desserts and salads, and would also be great for creating veggies chips for snacking.

The four-sided box grater gets a safe and stylish makeover here—a sturdy handle and rubber grips on the feet prevent slipping—and includes fine, medium and extra-coarse blades, as well as a slicer blade on the side.

Make quick and easy work of all sorts of hard and soft cheese, fruits and vegetables with the hand-held slicer. The blade is adjustable, and the slicer includes a food holder that protects fingers from the ultra-sharp stainless-steel blade. A must-have in every home cook’s arsenal, the peeler boasts a straight-edge blade and a soft, ergonomic handle.

I may have mentioned that Microplane’s wares are quiet sharp—the stainless-steel blades are specially created to have very sharp cutting surfaces. Most of the hand-held tools come with blade covers to keep them safe while being stored, but if you’re particularly accident prone, one of the company’s cut-resistant safety gloves might be a good choice. Especially if you’re preparing large quantities and tend to speed through this sort of prep work.

Over the past 10 or so years that I’ve been cooking, I’ve accumulated numerous pots and pans, in an “oh, I need a bigger sauté pan…oh this stock pot will do for now” sort of way. But I never went all out and purchased a full set of proper cookware, mostly because there’s too much to chose from and the decision-making process would be, for me, never ending. But luckily my husband decided to make the decision for me, and surprised me with my first grown-up set of matching cookware for Christmas. And considering he’s the good cook that taught me how to cook, his decision making was spot on!

I am so incredibly happy with my 10-piece set of Emerilware (made by All-Clad) which has a porcelain hard enamel exterior with a sleek black finish and wonderful ergonomic handles. The set includes 8- and 10-inch fry pans, 1- and 2-quart sauce pans, a 3-quart sauté pan and a 6-quart tall stockpot, plus lids for the sauce and sauté pans and the stockpot. The tempered-glass lids, by the way, are almost the best part, because they have two sets of straining holes, which eliminates the need for a precariously perched colander in the sink for draining pasta and the like. But the best feature of these excellent scratch-resistant, nonstick pots and pans are the pouring spouts on the sauce pans, which is awesome for, well, sauces! Not to mention having another option for draining veggies and the like! It’s one of those things where you think, “yeah, that’s alright…” until you need it, and then you think, “wow, that’s pretty handy!”

The nonstick surfaces are super easy to clean, almost effortless (completely effortless if you just stick them in the dishwasher, where they are indeed safe), and I love that everything is also oven safe…which means I officially no longer have an excuse for not making that beef bourguignon, as I’ve been promising to do! The set is well-priced and available all over the Web, and some open-stock pieces, like the 5-quart sauté pan and 3-quart sauce pan, as well as a griddle, are also available to round out the collection.

The best gifts, no matter the occasion, are the ones that truly speak to the recipient. I love buying gifts that reflect someone’s personality and interests, whether it’s a (totally badass) neon deer lamp for my outdoors-y nephew, or paintings by a local fashion designer-turned-artist for my mom-in-law, because they were friends from way back when they were both starting out in the business.

I also, of course, love to get the same kinds of gifts. Over the weekend I got together with my best girlfriend for drinks and the customary rehashing of our Christmas holiday, as well as a little gift exchanging. For me? The Pantone Universe peppermill, which has been on the wish list in my mind for ever, but I never mentioned wanting it to anyone. It’s available in several colors, but she chose Dazzling Blue to complement the orange walls of my kitchen and I absolutely love it!

Made by Typhoon, the peppermill is more than just a fabulous design statement—it’s also incredibly well made and eco friendly! The biodegradable outer shell is made from corn starch, and the grinder has several adjustable settings for coarseness, and carries a 25-year guarantee. Which is perfect, because with the combination of three new cookbooks and my first full matching set of cookware, my new peppermill is going to get quite the workout!

I met and fell in love with the butcher block many years ago in my then boyfriend’s kitchen (now he’s my husband and I have the block in my home).  No, I didn’t marry him for his butcher block if that’s what you’re thinking.  The diversity of this product has proven itself three homes later, it is the focal point in my kitchen.

My Butcher Block

My new obsession is re-doing my counter tops in butcher block which I have found to be possible after researching the matter.  The butcher block shown above is a Boos block, a manufacturer that has been in business since 1887.  This quality item is worth its weight in gold.  I can do a counter top in the size that I need for under $1,000.00 with Boos.

There are many products big and small that allow a shopper to incorporate the look.  Here are a few of my finds.  Most of the products shown here can be found at thebutcherblocktop .com .

Decorative Multi Wood Cutting Board

Butcher Block Island

Another Simplified Pattern on Top

Office Counter Top Butcher Block

My new counter tops will look something like this but nicer!

If you have ever attempted to construct a gingerbread house, you know how daunting it can be.

This is a replica of the Fairmont Royal York hotel in Toronto. It took three weeks to build this gingerbread version.

Most of us don’t have the ambition, “people” power or materials to construct these masterpieces. I explored other possibilities, history and finally our attempt.

Every year the Stein Erikson Lodge in Park City Utah builds an elaborate creation for its main lodge. Last year the hotel made a nineteen-foot Empire State Building.

Often there are competitions to raise money for charitable causes. The Four Seasons Las Vegas features 20 “Real Estate” properties and a giant working carousel made entirely of chocolate and sugar. Each “property” can be purchased or sponsored by an individual or company with proceeds benefiting Nevada Cancer Institute.

You can see more of these amazing gingerbread hotels and other displays at abcnews

Here is an Eiffel Tower:

Somehow it only vaguely reminds me of the original.

I wondered what brought about the tradition of building gingerbread houses at this time of year. It turns out that ginger is an Indo-Malaysian spice thought to soothe upset stomachs or to prevent a cold.

Here are my favourites:

An Alpine solar paneled gluten-free gingerbread house.

Can you get any greener?

And architecturally speaking; Liz Bruwen and Kevin Marx’ minimalist mod gingerbread house.

And a bungalow in ginger!

We used a simple recipe. Thanks to writer Kathleen Walker we remembered the following points:

1. it will take all weekend
2. don’t panic
3. have everything ready before you start

Below are photos taken of our first attempt:

Front.

Side.

I apologize for this cut out photo. I didn’t think you wanted see my washing machine.

And back.

There are tips on how to decorate, build a better gingerbread house and even what candies to use.

Here is a relatively inexpensive gift that the whole family can enjoy making and best of all eating!

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