Update on the kitchen makeover

I know I promised pictures. And I will deliver, one of these days. Suffice it to say that we’re at two and half months and counting. Here’s the laundry list of tasks we’ve accomplished so far

• 4 layers of tile ripped out
• 8’ drop ceiling removed and new ceiling height raised to the full 12’ the rafters would allow
  new insulation hung
• electrical system completely revamped
• new gas line run to the kitchen and connected to my brand-spanking-new 5-burner gas range (it has a meat probe and a bread-proofing setting – woo hoo! I feel so fancy.)
• over-stove cabinet removed and replaced with an actual range hood (can you believe there was no light or vent over the old stove?? What on earth did the previous owners do when something got smelly or smokey? But then again, given the immaculate state of the 1959 wall oven, I’m not convinced anyone ever actually cooked in this house before we moved in.)
• dining/great room wall pushed out 2 feet
• made one end of that new wall a half wall
• door to the foyer closed off
• fresh drywall installed, which is nearly finished with tape and mud
• 3 recessed lights and 4 pendant lamps hung
• New cabinets ordered to match the existing units (which will be delivered aaaaaaaaany day now…. or so I’ve been promised several times.)
• New counters ordered
  

Still lots of work to be done, including choosing and purchasing tile for the floor and backsplash, new hardware for the cabinets, and paint for the cabinets (some shade of white, but not a blindingly sterile hospital-esque white). So far so good. We’re doing all of the work ourselves, with the help of some amazingly selfless family members, so I’m not expecting it to be done overnight. As long as there continues to be progress, I’m a happy girl.

Oh, and a little side note: our little Meatball family will be growing by one member, somewhere around August 17th. I’ll try to keep my recently-acquired chicken aversion out of the way of creating new recipes. : )

Happy cooking.


EDIT: Since I originally wrote this post a few days ago, the cabinets have been delivered. They are, however, exactly the material we told the contractor we DID NOT want, so now we're in the fabulous phone-tag cycle that will hopefully, eventually, end with these cabinets being removed from their temporary homes in my dining room and garage, returned to the contractor's workshop, and replaced with the right ones. Hopefully. Eventually. If there is any truth in the concept of karma, that is. Otherwise, I may need to change my religious beliefs yet again. : )

Reynolds Giveth, and Reynolds Taketh Away…. and then they Giveth Back Again

Okay, so maybe the biblical reference is a bit extreme, but if you had used the Reynolds Handi-Vac® before it was pulled from the market, then you would agree with me that it was an incredibly useful tool, and, like me, you’d be a bit dismayed when you searched store shelves in vain for a few stray boxes of the storage bags before finally realizing there were none to be had.

This was a fantastic system. Like the larger, bulkier units you can buy at big box stores to hermetically seal your food before packing up the freezer, the Handi-Vac bags would seal off your food from freezer burn by removing excess air, thereby saving you a ton of cash in the long run because food would stay fresh longer. Unlike the big bulky units, the Handi-Vacs were, well, NOT big and bulky. You had a small, hand-held vacuum pump (there were both battery-operated and hand-powered units available at different times). Instead of rolls of plastic, you could just buy freezer bags as you normally would, press the pump to the little built-in circle near the top of the bag, and VOILA! Instant shrink-wrap. I loved them. I really, really loved them. Even Papa Prupetta loved them because he had a new tool to play with. (It’s just like that little gun they use to create bridal and baby registries in department stores. What is it about electronics that will get any man’s heart thumping??)

And now, you too can experience the love through the joy that is the Home Shopping Network. Apparently Reynolds has joined forces with Debbie Meyer, maker of Green Bags, to market the Handi-Vac system through HSN, which carries supplies through their website. This makes Mama very happy.

Snowy Day Bratwurst

This one isn't a freezer meal, but it's so little work and so few ingredients that it's easy to whip up in a flash. Today, we've got at least 18 inches of snow on the ground and it's still coming down hard and fast. Round one of shoveling is long done, so this was a nice stick-to-your-ribs lunch before heading out for round two.

Feeds three adults and a toddler with some leftovers


8 bratwurst (I like Johnsonville, but whatever you prefer is fine)
1 large yellow onion
1 medium yellow bell pepper
1 sturdy dark beer (we used Brooklyn Brown Ale)

• Peel the onion, discard the ends, cut in half. Cut each half into thin slices, about 1/8" thick.
• Core and de-seed the pepper, cut in half length-wise, and slice as above.
• Heat about 1 tbsp vegetable oil in a deep, heavy-bottom pot. Saute the onions and pepper until lightly carmelized, 7-10 minutes.
  
• Scoot the onions to the side so there's some space for the brats to contact the bottom of the pan. Quickly brown on both sides, then cover with the onions.
• Pour in the beer and cover tightly.
• Bring to a boil, and let it simmer until the brats are cooked through, about 30 minutes.
• Serve on long rolls with a little spicy mustard, if you like (but plain is just fine, too).