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While we wait to see if we actually get any snow tonight (the original forecast was 3-5 inches, it's been downgraded more than once already; we're getting some freezing mist but I don't think it's actually snowing yet), we had spaghetti and cheese toast for supper.
I'm baking Vienna bread tonight.
We're both recovering from colds, so we had chicken soup.
This is what I do for pulled pork using pork shoulder in a slow cooker, but it should work in the oven as well.
Put the pork shoulder in a pot that isn't too much bigger than it is. Add a half cup of Worcestershire and then fill the pan with apple juice until the shoulder is fully covered. Cook (probably at 350) until falling-apart tender.
Tuna on biscuits here, my wife wanted 'something to warm her up'.
I made an eye of round roast for supper, with mashed potatoes and a salad.
It's in the high 20's here, we picked up somewhere around 9 inches of snow since yesterday afternoon, looks like it should end here in the next hour or two, just light flurries now.
I'm making a batch of custard this morning.
Steak and potatoes here, with sauteed mushrooms.
Earlier today I baked two turkey tenders, I'll slice them up for turkey sandwiches for lunch for the next several days.
Making sure there's only as much light as you need is why we went with 3 banks of lights that can be controlled separately, the inner bank is over the island and is the one we use the most when working in the kitchen, the two outer banks are together. The under-counter lights are on an infrared sensor, so they come on automatically in the morning and evening. (Lights in most of the rooms, including the master suite, are also on sensors, we had one of the first home automation systems installed in Lincoln NE, back in 1996.)
We have a 48" dual fuel range and went with a full-sized range hood with two lights and warming lamps. We almost never use the warming lamps, though. When you turn the fan all the way up, it has a pretty strong draw.
I definitely recommend going with the best range hood you can. Make sure it's properly vented to the outside.
Good range hoods have grease baffles that you can take off and clean. We just throw them in the dishwasher every year or so. There are services that can clean the vent tubing if it get clogged. I checked ours a few years ago using a fiber optic inspection system, it looks fairly clean up there. (Much better than the dryer vent, which I just cleaned out with the big wet/dry vacuum.)
As to grease in the vent being a fire hazard, just don't do anything stupid. If you're flaming something, turn the vent fan off for a few minutes. My older son tend to over-do it when flaming things, he's been known to set off the smoke detector in the butler's pantry just outside the kitchen a few times, I think I've done it just once in 22 years.
We've had two cold spells but it was in the 50's again today.
We had creamed tuna on biscuits tonight, our older cat loves it, too.
These days they have fixtures that look like fluorescent lights but are actually LEDs. When we repaired the ceiling in the master closet last fall, we put one in there. It's very energy efficient and seems to be a bit brighter as well.
Under cabinet lights are OK but only light a fairly small area. They can also affect how you organize your counter space, both because of shadows and the heat they generate.
Our kitchen is quite large (17 x 18) and has 3 rows of fluorescent fixtures behind diffuser panels, when all 3 are on we refer it to as lighting the kitchen up for surgery. We also have under-cabinet lights on all 3 counters and above the desk area, though that one seldom gets used these days. There's also a spotlight above the main sink and two spotlights that are part of the exhaust fan.
In a galley kitchen I'd think about possibly putting in track lights along the ceiling, you can adjust where they point as you figure out where you really need light. And they make LED bulbs for those too now.
I made a batch of custard today.
Assuming your filling started with fresh blueberries from your yard, you may need to adjust the amount of thickener you're using, as fresh berries tend to be a lot juicier than ones that have been frozen before used in a pie filling or even ones bought at the store.
I'm making a batch of honey wheat bread today. (I might make another one tomorrow, I've got a lot of milk to use up, and the bread freezes well.)
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