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WHAT’S IN MY KITCHEN - AUGUST

What's IN MY KITCHEN this month?  First and foremost after 3 weeks without a refrigerator, our new French door  GE refrigerator was finally delivered.  Our compressor died in our 10 year old LG and it was difficult to get a new refrigerator delivered right away. Yes, it took 3 weeks due to manufacturer hold-ups. I filled it up with food yesterday! Yay!  Next I want to share these wonderful dish towels that I purchased at William Sonoma after the recommendation of my friend Noreen (when we visited her in Cape Cod last week). The dish towels are LARGE, absorbent, and sturdy.  The best part is that they have a loop for hanging. Noreen has magnetic hooks (I just ordered them...

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Slow-Roasted Cherry Tomatoes

When my neighbor Matt brought me a giant basket of cherry tomatoes from his garden last week, I had to find a way to use them up. Inspired by Ina Garten’s wonderful Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar, garlic, and seasoning – and cooked in a low-temperature oven for 2 hours – cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture; they taste like tomato candy! What’s more, they burst when you cut into them, thus creating a flavorful sauce for whatever you serve them with. Roasted...

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How to Make Moussaka Recipe

Serious Eats / Amanda SuarezEvery time I eat moussaka, I crave its rich, hearty layers of eggplant, meat sauce, and béchamel for weeks after. So I jumped at the chance to develop a recipe. After many hours of testing, I finally had a dish I was proud of: layers of fried potatoes, silky eggplant, and a rich, tomato-based meat sauce, all blanketed in a creamy béchamel sauce. Serious Eats / Amanda SuarezThis moussaka closely mirrors the Greek version, which was created in the 1920s by Greek chef and cookbook author, Nikolas Tselementes. Before Tselementes, moussaka typically consisted of layers of eggplant topped with a tomato-meat sauce; it wasn't the moussaka we know today. Tselementes added béchamel sauce and his version is...

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Top 24 Pot Rack Shelves

  1. BBDOU Spoon Rest and Pot Lid Holder, Stainless Steel Pan Pot Cover Lid Rack Shelf Stand Holder Spoon Holder Utensil Rest Stove Organizer Storage Soup Spoon Rests Kitchen Tool Dishwasher safe easy to clean dishwasher safe please keep it dry after washing High quality high quality durable stainless steel sturdy strong and durable for lifetime using antirust antistain long lasting designed specially for home kitchen bar High quality with competitive price save your money Easy to assemble without tools just tighten the two wing nuts by your hands which can be easily attached or detached it No need to punch holes in the bottom very simple and fast Wide applications special design to place all sizes of pot...

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Oldboy Ending Explained: Be It A Rock Or A Grain Of Sand, In Water They Sink As The Same

Park Chan-wook's "Oldboy" is a film that goes to some disturbing places. We're not just talking about the infamous scene where protagonist Oh Dae-su (Choi Min-sik) bites the head off a live octopus and scarfs it down raw, its tentacles still wiggling and wrapping around his nose and hand. That's a movie moment rooted in the real culinary tradition of san-nakji, a Korean dish that usually consists of cut octopus pieces served with sesame oil on a plate. They only squirm because their nerves remain active, but watching "Oldboy," the viewer might start squirming right along with them and find their nerves the opposite of calm, too.The ending of "Oldboy" renders some previous scenes even more discomfiting on a rewatch,...

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