Ha I hear you. I was not planning it at all but at some point there were just too many things wrong to keep putting band aids. It is a small space but it will be nice. Everything kept getting more and more expensive as the project progressed though. I will probably never take a vacation again 
Well, I really like food and love to cook…and I keep some Marie Callender’s (?sp) chicken pot pies in the freezer for those nights when nothing appeals. I think they’re quite tasty. As far as, say, Banquet, I fixed those for my old dog just to keep things changed up for her. I took and bite and, yep, you get what you pay for.
When I read those kitchen remodel threads I shake my head in amazement. We’ve done two Ikea kitchens in the last ten years and I couldn’t be more pleased. The most recent was a couple of years ago. It was a whole house remodel so I can’t ‘back out’ the flooring and lighting but all the cabinets, countertops and appliances came in at about $7k. I love how it looks and how it performs. And it’s pretty big.
That was going to be my response, unless it’s buried under a foot of snow, the out door grill is a God send.
Our grill is on our deck and we make sure to always at least shovel a path to it and the satellite dish 
Finally, TCC will be WFD – it’s been far too long since I’ve made it.
I’ll probably roast the BISO thighs (or rather, my man will roast them, as I’m working 8-11); it’s getting warmer outside, which would facilitate grilling… but I find they come out perfectly in the oven.
Side(s) TBD. Maybe some steamed green beans with soy butter.
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LOL. Just had those last night. All wings. Trying to reduce the volume in the freezer.
Larb Moo, Thai ground pork salad w/ pickled turnips. Didn’t realize I was out of cilantro.Pork, onion, lime juice, fish sauce, toasted rice powder, chili flakes and a little sugar.
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Do you buy the toasted rice powder or make your own?
I made my own. it’s simple enough. Put glutinous white rice or jasmine rice in a dry sauté pan and cook over medium high heat, moving it constantly, until a deep brown colour develops. Grind with a coffee grinder or in a mortar and pestle into a coarse sand-like texture.
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Awesome! Thanks for the tip.
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Well my initial budget was a dishwasher and faucet repair 
so my escalation is based on a pretty small original basis 
7K on a big kitchen is not bad at all. The couple ahead of me at the granite place were dumping 9K on white quartz counters alone 
I dont think they guy was too excited about making a sale on the 10 feet of base line granite I was shopping for after that.
Yes, Marie Calandars are surprisingly not so awful - Banquet is pretty gross. I have been buying one of each brand to try them out. Marie is the winner so far.
Last night I got schwarma from this strange ice cream parlor, hooka shop, shwarma place that opened up around the corner - and a really good pomegranate molasses salad and some date cookies - yum
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Unfortunately, no grills (except electric) are allowed in my complex. But I’d probably buckle and buy one if I ever do get around to a kitchen renovation.
WFD: ~ Cavatelli with Chicken, Pancetta, Peas, and Cream. Cavatelli; ghee; onions; pancetta; garlic; cooked chicken meat; green peas; red pepper flakes; S & P; cream; sour cream; lemon zest + juice; mint; Parmigiano for serving and at table… All the ingredients except the pasta are combined and cooked to create the sauce in which the cavatelli will be tossed. I love this dish. The mint is unexpected even though one knows peas are on the plate, and the lemon brightens all the flavors as usual but makes one want another forkful and another. With a simple salad this becomes a delightful meal.
~ Salad: romaine, radishes, tomatoes. Classic French white wine vinaigrette.
WWFD last night: ~ North Atlantic fresh caught Dabs from the F/V Miss Sandy. Baked Dabs with Fresh Lemon Pepper. Crushed black peppercorns, grated lemon zest, garlic, ghee, sea salt.
~ Steamed Broccoli finished with walnut oil, lemon juice.
~ Romaine Salad with romaine hearts; halved grape tomatoes; red onions; blue cheese; parsley; cucumbers. Gorgonzola and hazelnut dressing.
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Cavatelli are a favorite pasta shape @casa lingua… the one or two times a year we have any 
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I had to Google cavatelli. I’m pretty sure I’ve not seen them in the UK.
If you are interested in this recipe, John, any pasta shape that will “hold” the sauce would work. Such as fusilli, medium size shells, etc.
It’s on page 209 of Diana Henry’s “A Bird in the Hand” cookbook.
Ha! And now that I googled them, I realized I actually meant cavatappi.
Guess it’s been a while '-D
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You can always use the microwave for a fake baked potato with cheese, or to steam veggies, (or maybe fish? Dunno, never tried that) or even a refried beans and cheese quesadilla of sorts. And it’s about warm enough for sandwich and salad seasona hopefully the construction stays on schedule for you!
Sam F used to MW fish regularly.
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