It feels odd to wax poetic over my new kitchen drain cover.
Backstory – an old roommate had unknowingly broken a little pin on our kitchen drain cover. This little pin was what kept the drain cover in the open/drain position. Once broken, the drain cover was stuck in the closed position, letting water build up. My cheap solution was to simply turn the drain cover upside down so that it was always in the open position. However, the downsides to that were 1) the main pin that attached to the handle was always sticking up and in the way, and 2) water didn’t flow through very well.
I left it like this for a very, VERY long time.
I was in my local hardware store recently, and by chance ended up in the aisle with the drain covers. I picked up the cheapest one that looked like it would fit, and went home.
My new drain cover is *cheap*. It looks like metal, but it’s just painted plastic. I thought I was conned out of $3. But the happy truth? The drain cover is pretty awesome. The flow through holes aren’t circular – they are shaped to match the direction water flows down the drain (in my hemisphere). And it works like a charm.
The water flows faster than it does with a normal drain cover. It probably drains water three times faster than my ghetto upside down cover.
I was over the moon. Yes, I could not stop praising my drain cover all weekend. (It doesn’t take much to make me happy, I guess.)
My next couple of posts will be more fun, I promise. It includes the post that I was promising last time. I haven’t been able to experiment in the kitchen until today. There’s just not enough time in a typical day. I will leave you with a teaser though – “OXO.” Now go imagine what the next post will be. (^_^)
To my much loved Hamilton Beach BlendMaster, Jr. # 5972B,
You were given to me by my second oldest sister back in the days when I was not such a food nerd. I bet you were just a $15-$20 product, but I felt like I was on the road to cooking awesome food when I unwrapped your box. (It was Christmas, I think.) You only had a two year warranty, and, to be honest, I didn’t think you’d last past it.
You were mine before immersion blenders were on everyone’s wedding registry. I think we were at around ten years together. You helped me through dental surgery, *several* times, and I am forever grateful. I thought we’d last into February at least, but it was not to be.
Rest in peace.
Please don’t hate me for replacing you with a colorful Cuisinart.
disclaimer – I don’t know the “who” behind these recipes. All I know is that they were created by young grade school kids (maybe 1st grade?) back in 2000 as a Mother’s Day project.
I was talking about baking with my 7 year old niece in the office building kitchen when a colleague asked me if I wanted to read his friend’s kid’s cookbook.
wha? Ok, I’m game.
Apparently stashed at his desk, Tom quickly produced a stack of photocopied paper showed signs of love and age.
I read every page in “the cookbook.” And I can’t stop laughing. Here are a couple of my favorites, exactly copied:
RAINBOW ICE CREAM
15 cups of sugar
17 cups of milk
1 cup of red
1 cup of yellow
1 cup of green
1 cup of blue
1 cup of orange
Put in the bowls. Then you eat it. First put the ice cream in the fridge then eat it. Continue reading
… AKA corned beef and leftovers, part 3
Leftover idea #2? Corned beef hash okayu.
Wait, okayu? Yes, okayu (also known as jook, juk, congee, rice porriage, etc). This idea is completely my brain child, and it’s one of my better ideas. (One of my bad ideas? Purposely swapping 1/3 of the oil for extra virgin olive oil in a brownie recipe out of pure curiosity… yeah, don’t do that.)