Scrapbookheaven- I like the red, too! That's Andi's kitchen, but the red is so cheerful :) Pay it forward- Thank you. I really love the plan, it has everything we could possibly want. That being said, I finally talked to my contractor today and while we could probably do the bigger plan, it is going to be much more difficult to add on the bedroom wing to the exisiting house. So, I'm rethinking my slightly smaller plan, which is also very cute, but a little more compact. That being said, if anyone can use any ideas from this bigger plan, please feel free to do so! It's a lovely plan, but I've been rethinking the size...and the upkeep. Plus, a smaller/less expensive home would mean more money and energy for my gardens! LOL Summerfield- You are amazing and I NEVER would have gotten this far, without all your help. You are a wonderful person and I want you to know how much I appreciate your patience, ideas and talent. My contractor is completely smitten with your software and wants to know when/if it will be available, to the public :)

Well, gee, I'm not sure why anybody would marry a guy who doesn't like garlic (LOL) but since you already took that plunge, I guess we have to try to help you feed him! Maybe sit down with him on the couch some night with one or two (don't scare him) cookbooks or a cooking magazine and ask him to pick a new recipe for you to prepare. Here's a recipe that was a big hit on the cooking forum - I think you could just omit the onion/shallot - I think the mustard/worcestershire would be enough flavor. MQ's Steak Diane for Two Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) ½ cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. I'm sure if you introduce something new to him once in a while, don't overwhelm him, just once in a while.....he'll learn to expand his tastes. Maybe make his favorite burger and introduce him to some new and different vegetable casserole or different potato recipe. My DH doesn't enjoy a lot of the foods that I do but I still make some dishes mainly for myself - he knows that he doesn't have to eat it, but he's usually willing to give it a try. Some are winners and some aren't :-)

I roll fresh Asparagus in this Garlic Butter and put it on my Charcoal Grill in a screen basket. OMG! Learned this from Pappadeux's Restaurant. Garlic Butter 1/2 cup butter 1/3 cup olive oil 2-4 cloves garlic 1 teaspoon dried basil 1 teaspoon dried oregano Directions 1In a small bowl melt butter in microwave. 2Using a garlic press, or food processor, mince and pulp garlic. 3You can use more or less garlic according to taste. 4Combine melted butter, basil, oregano, and garlic. 5Whisk in 1/3 cup olive oil. Don't overcook Asparagus. Sometimes I add a little chicken broth. Gayle

How did I miss this thread five years ago? I see names of those that I miss seeing here 🙁 My mom and my grandmother were great cooks. I learned from both and we have always eaten well. I grew up eating food cooked from scratch and my grandparents and parents always had gardens. My grandmother loved to can and freeze. She made the most wonderful veggie soup that she canned every year. What I would give to have a bowl of that soup!! I have always cooked the same. In our early years, my grandmother would can green beans and other items for me and we would get together and prepare/freeze corn. The Mr. and I don't always have a garden, and when we do it is usually small but I still buy certain things from the produce store and put up. We do grow tomatoes and I love making pasta sauce and freezing for the coming year. I learned to bake from scratch too. Now that I am retired, I enjoy finding new recipes to try. I really do enjoy cooking!