GG Mora

I love the dedicated silverware rack up top, so much so that I ditched the silverware basket from the bottom rack. It lives in the attic now. So much more usable space in the lower rack without it. Also – I only just learned that there's a feature that lowers the middle/glassware rack by about 2 inches when you need it. And FYI, the 60-minute 'speed wash' cleans just as well as the 2-hour 'normal' cycle.

Back at ya. Hi!!

Queen's Gambit is great. I'm also a big fan of Autumn De Wilde's EMMA. (also starring). It was just the sort of froth I needed to get through the early days of the pandemic, and I've happily watched it several times since.

What did you get? We replaced a 25-year old KitchenAid with a Bosch when we renovated...we LOVE it. (I managed to sell the old one for $100 🤣.)

She would be known here as 'Yumyum'. Hard to imagine such a bright light to be gone so young. She came to my home in Vermont for lunch a couple of times with Abbylovi. My heart's broken for her family and friends.

The two of them are tireless...2 restaurants, 2 kids, giant garden, retail sausage business. And always always upbeat. I guess you can do that when you're in your 30s.

FYI...Wes and his wife Chloe just opened a burger joint in an old gas station in Rawsonville VT: https://www.facebook.com/eatathoneypie Filled a gaping hole in the restaurant scene around here; it's been successful beyond their wildest imagination. Their fine dining restaurant, SoLo, is doing quite well, too: http://solofarmandtable.com/

I'll play. I've finished planting all of the vegetable garden (13 raised beds). But I still have 5 flats of plants, from various nurseries, waiting to be tucked into a cutflower bed or assorted containers for front and back decks. I'd have done that today, but I have 8 3-week old chicks in a starter coop, who will need access to the out-of-doors by next weekend (assuming the October-like weather we had this weekend gives way to something like summer). So I arranged protective fencing around their coop, which involved a lot of stapling, cutting, digging, staking, and securing – with a variety o

Please feel no angst. Husband repeatedly remarks that instructions are written by experts, or at a minimum by those very familiar with the product. They should be written by someone who has never seen the product before given his sample. Like the rest of us. This is what I do for a living, albeit for the automotive industry.

I can never forget this piece she wrote about her brother Lincoln: http://www.nytimes.com/1991/08/18/magazine/the-story-of-a-street-person.html?pagewanted=all Godspeed, Elizabeth.

Their new 'big email program' is fantastic. Delicious pizza with a not-to-think crust delivered hot to my Inbox every morning!

This thread reminds me why I stopped hanging around Mouthfuls. I check in every so often and find more of the same and then I go away again. Bye, now.

Here's a tip from the hinterlands, where we take our snow and cold in stride. THIS is a snow shovel: This is a revenue stream:

Who, exactly, is Lena Dunham blowing at the New Yorker that they just can't get enough of her? Now it's an exposé of her pathetic dog fetish.

Made this one this evening. On your advice, I salted a little heavily from the start. Delicious. I went the full 1.5 hours to let the marinade concentrate. I also zapped everything under the broiler for 5 minutes at the end. I recommend this. I improvised a salad with the parsley I had left over - very thinly sliced yellow onion and peeled cucumber with chopped parsley, dressed with Meyer lemon juice, toasted walnut oil, S&lotsofP. Perfect foil to the richness of the dish. I made the full recipe, even though it was just the two of us. I look forward to using the leftovers on a 'pizza'.