Coming up on six years of blogging. Lots of life happened during that time - two and a half kids through college, three spousal hospitalizations, many tons of new paving stones and blocks surrounding our house and a total turnover of appliances. They don't make them like they used to, referring to the appliances, not the spouse.
Since the inception of this knitting blog, we've replaced the fridge, dishwasher, washer and dryer, and now, the stove. Granted we've given them a run for their money with three now grown teenagers and 40 or so overseas students. Not to mention Doug, our good friend and boarder for the past two years.Trying to think of a blog name for Doug. Maybe SD (Significant Doug). I'll be writing about SD in the future as he has done his best to turn us into accidental vegetarians. Just so you know, when you're reading about him, SD = Significant Doug.I think that's better than VD - Vegetarian Doug.
Figuring that my major cooking days are behind me, I didn't succumb to my unrealistic dreams of a commercial type cook stove in aqua or British racing car green enamel; one requiring an additional mortgage. Besides we only had room and budget for 30" of range. Pity. So here it is, awaiting installation:
What's with the blue interior? There must have been a manufacturer's sale on cobalt blue porcelain enamel. And does anyone know what might be the difference, in how the stove functions, between the roast and bake settings? Can't find it in the instruction book. One of the stoves I looked at had a chicken nugget setting. Can you imaging cooking enough chicken nuggets to warrant their own setting?