BLAH , , DRAT . . . . EEOOOW . . . . GROSS! Read on if you dare ;-D

This morning I grabbed the kitchen trash and took it out early just in case it got picked up earlier than usual.  I came back in to reline the bin and found this.  Boy did it bug me.  I usually line the bottom with thick newspaper "just in case".  A while back I forgot and got by with it, again and again.  After a couple of years, this finally got initiated.  Serves me right, huh?


**Yes, Liz, this is the first time that I cleaned this bin.  it's the first time it needed it, can you believe it?  I HATE cleaning out garbage bins and try to be so careful to not let anything get to them.  That's why I was so bugged by it!  All it has needed in the past is the outside wiped down.  Not to worry, it's pretty and shiny clean again . . .  with very thick newspaper in the bottom.  It made me check the rest, not so lucky with those, so I had to scrub then all down.**

So to make myself feel better, I broke out my new skillet.  I know, not in the budget, but Happy Mother's Day to me?  I splurged and got a pair that were on sale.  I have hidden them and no one knows where.  I;m making a sleeve for each to protect them out of old towels.  There will be a message on them  . .  no, a warning . . . I don't want to ever have to replace them.  After using it tonight making dinner, I really want to protect them!

I made this Mexican gray squash dish tonight.  I love it.  It was even better with the fresh jalapeno & a little chicken diced up in it.  I love having a whole meal in one dish, especially when I have washed two loads of dishes already today.  I will have to do another one by the time I make the bread and pumpkin cookies tonight.

Does that mean you're old when a skillet gives you such a thrill?  Just wondering . . . . .


For Tamra and anyone else who thinks I have something intelligent to say:

I did a bunch of research on knives and nonstick surfaces.  


Nonstick Pans:  The coating should be thick and have a lot of texture.  The thin smooth ones have been laid on all at once and heated to stick them in place.  The rough ones have been sprayed on in several coats and heated in between.  These are Calphalon brand.  I hear there is a brand over in Europe that is bluish in color and lasts even better.  


I actually have a collection of pans, some are probably at least 50 years old (my mom's Revere Ware).  I will never give up my old cast iron pans, don't know how old some of them are.  I have also gathered misc. that have heavy bottoms and will nest with the ones that I have.  I have one set of three that came from IKEA for ten dollars.  I love them and they do nest with my older pans & have heavy bottoms.  One handle had to be replace and the glass lid that broke was from this set.  I do fortunately have a Revere Ware lid that fits.  The IKEA set was really purchased for transporting in the oven of my propane camp stove for convenience and will be used that way if I ever get to go camping again.  That last part was for you Jon, hint, hint!


KNIVES:  I have quite a collection of knives as well.  I have upgraded to from some good (stainless steel), to better (carbon steel), and now before I replace all of my good knives with best (high carbon steel), I will have to shop and save a lot and dream for a long old time.


The stainless steel are harder than what our grandmothers had (that rusted).  In their later years, they were probably fortunate enough to have the SS ones.  It was harder metal, held an edge a little longer, but did take longer to sharpen.


The carbon steel is harder yet, and of course still doesn't rust.  It will hold an edge longer than the SS blades but will also take even longer to sharpen.  This metal is also a little more brittle and can chip, I learned from experience.  It was a big old chef's knife that I had come out of the back of my pick up and had the edge get several good sized chips.  I had a friend with a bench grinder reshape the edge and then was able to sharpen it by hand.  I had to get used to the shape and rock of the blade after that  :-o


High Carbon Steel are the best blades you can find.  They are the hardest, so they will take the longest to sharpen but will also hold the edge the longest.  Since they are the hardest, they are of course the most brittle. If I ever manage to purchase one, it will be a chef's knife first and for most.  It will be hidden away with my new pans, which will be quite old by then of course.  A girl has to have a dream, right?