Need wedding gift idea - may be kitchen related.

On Fri, 18 Mar 2011 09:20:05 -0600, gloria.p wrote:





Yep. If you invest in good quality towels, they're "pretty tough cookies".
As I said in another post, I do keep a couple of rolls of paper towels at
hand because they are useful for certain things - but to use them for
"everything" in the kitchen would not only be rather expensive, but sounds
a little far-fetched to me.

--
Cheers
Chatty Cathy
 
On Mar 13, 10:50?pm, Kalmia wrote:



You get them the Bride set and they will KNOW how much you
spent....what's wrong with a gift card from Williams Sonoma?....I love
them....and better yet...why don't you just get them a Lowe's/Home
Depot gift card...you know they will use it and enjoy their choices.
 
On Fri, 18 Mar 2011 17:35:15 +0200, ChattyCathy
wrote:


I buy whatever cloth kitchen towels are on sale, typically a bundle of
six for $5.99. I find for wiping up kitchen spills I don't need fancy
schmancy towels, and they still last like 2-3 years and longer... even
when a bit frayed they still work fine for sopping up spills. I
usually have 2-3 towels in service at once, at first for drying washed
hands and as they become dampened they graduate to wiping counter top
food spills and then for drips on the floor. When I bring produce
home it all gets washed immediately before it goes in teh fridge, so I
lay out a clean towel or two on the counter to place the washed
produce for draining/drying... I don't own a salad spinner, my salads
are much to big, besides, I'd rather spin in a towel outdoors. Paper
towels are mainly for drying meats and absorbing grease from fried
foods, and for sopping spills that would stain.
 
On Mar 13, 7:50?pm, Kalmia wrote:

Off the topic of kitchen stuff: my grandmother gave us a "bed in a
bag" set of sheets, pillowcases, and a comforter. That always came in
handy, and almost no one complains of having too many sheets.
 
On Wed, 16 Mar 2011 13:19:41 -0600, Christine Dabney
wrote:


I like the hash in a can good enough.

But I take the leftovers- beef, onions, cabbage & carrots - coarsley
chop & pan fry. [I use the fat skimmed from the boiling pot, or
drained from the roasting pan, depending on how I cooked the beef.]
Some diner, someplace called it Irish Breakfast- and served it with a
couple fried eggs on the side. That's how I do it now.

I like my [canned] hash with an egg fully cooked in a depression. [I
finish it in the oven] and I call it dinner.

Jim
 
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