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Countertop Review

This time last year I was packing up our house to prepare for our down-to-the-studs renovation in our kitchen, family room, and master bath as well as the addition of a screened porch. The family room wasn't originally part of the plan, but that's a post for another time. The kitchen was where I really had to plan and scheme, and, yes even fret, to stay in our footprint and budget and to get the function and look I wanted. I love a challenge like this, though, so despite some occasional frustration with my client (aka me! ), I enjoyed the process. A key "want" of mine was honed marble countertops. There are dozens--maybe hundreds--of blog posts, articles, and showroom sites that compare various types of countertop materials and their pros and cons. I read most of them and took notes from a lot of them in the months leading up to our start date. One of the most helpful things was visiting a sweet friend's kitchen, where I was able to ask questions about cleaning, a

Jack Pot!

The Mister and I have a couple of causes that we believe in deeply and have made a commitment to support financially.  We’re not “heavy hitters,” by any means, but we try to be generous with what we have.  It’s hard these days, so many needs, so many worthwhile charities—no one—or very few can support them all.  Still, when I have a few extra dollars, I pitch it in the bucket or buy a box of cookies.  Fund-raising is tough, whether it’s done at galas in grand museums or in citrus sales for the high school band.  natural-historyAmerican Museum of Natural History gala, NYC
Earlier this fall, I made a five dollar donation to a local charity and was automatically entered in a drawing for some cookware.
Turns out, I won a beautiful Le Creuset 5.5 quart French oven!le creuset oven I hope you all have a wonderful surprise this week!
If you cook with Le Creuset, please share some tips and recipes with me!   This is my first piece!


  1. What a lucky lady!
    You are going to love your first piece of Le Creuset and will quickly want to add to your collection. My advice is to always cook on medium. Due to its design, this is the optimal temperature. It goes from cooktop to oven with ease. I use my pieces to make bread, stews, casseroles and everything in between.


  2. We know we always get get intangible blessings when we give... Sometimes it's nice to et the tangible ones too! What a treat! xox

  3. Lucky you! Doesn't a surprise like that make your day? I can't wait to see what yummy things you make in it and I bet the Mister can't wait too. :)

  4. You'll find a million uses for your Le Creuset in time. My favorite is Ina Garten's pot roast recipe:

  5. I adore Le Crueset, which was a mainstay in my mother's kitchen and has been in mine for as long as I've been cooking. Perfect for browning meats and stews, and for making large batches of soups and chilis. After several years of heavy use expect some discoloration of the enamel interior and exterior from baked on this and that and srapes from spoons. Believe it or not, Bar Man's Friend scouring powder (the dry kind, not the squirting kind) does a superb job of cleaning up stubborn stains without abrading the surface, like harsher options do. Also works wonders on almost all cookware, I find. Oh, and the pots' solid, well-made heft is so satisfying, too.

  6. Ooo, I've always wanted Le Creuset cookware - enjoy!

  7. it is my single favorite item in my kitchen. perfect timing too because is perfect for soups, stews, curries, etc. every time i see my red le creuset on the stove i know it's a good day!

  8. That is just great! Enjoy! I love their Dutch ovens (or French ovens!) and agree with the poster who mentioned how well they conduct heat and how you really do not need to turn the heat up high. They really are the best, in my opinion.


  9. Lately I have been using my Le Creuset french oven to bake bread. Leave the dough to rise on it's 2nd rising on a piece of parchment, heat the covered pot in the oven (to 400 for 20 min.) slash the top of the loaf in several places then carefully place the parchment with the risen loaf into the french oven. Cover and bake for 30-40 min for most recipes. It comes out just like a loaf of bakery artisan bread!

  10. Le Creuset, of which I have a couple of pieces, is my go-to for all stews and soups. Congrats!

  11. Yes, perfect for stews, and in red the perfect winter warmer.

  12. Such a great surprise! Yes, the stews are always made in my Le Creuset, and in my smaller piece, scalloped potatoes!


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