use real butter

Nicole and Andrew joined us for Community Night at The Kitchen tonight, and it was so much fun and so bloody incredible! The menu is determined by 4 pm that day. You don’t get to pick, you just eat what they serve and for any foodie worth her salt, she’ll enjoy every damn bite of it. Let me just state that The Kitchen has been featured in the New York Times, Food and Wine, and other lofty, high brow publications. What I love about The Kitchen is that the food is 100% solid goodness. They serve organic when possible, buy local, and maintain high standards for fresh ingredients. Additionally, The Kitchen serves up incredible food in a non-pretentious, simple, elegant, yet utilitarian fashion.

the kitchen

**Jump for more butter**

A beloved Emile Henry baking dish cracked a few nights back. So I called reliable and overpriced Williams-Sonoma and asked what my options were. She said if I had my receipt, I could get a full refund. It’s a good thing I’m so OCD – I not only had a record of EVERY purchase made since 1997, but I also have every receipt in chronological order since 1997 too. I found it in late 2000. I got my refund, and instead of purchasing yet another (that’s the second that has cracked on me) I opted for something that doesn’t crack:

a digital scale

Of course, the first thing Jeremy did in the store was determine the scale’s statistical uncertainty. He told me he was unable to determine the systematic uncertainties in the store – not enough time. He also tested it’s calibration and gave me the thumbs up. On the way home…

jeremy: what are you going to use the scale for?
me: things that are difficult to measure, like grated cheese or shredded chocolate.
jeremy: oooh, that sounds delicious. i’m all for it. it measures in grams or that other funny unit.
me: what?
jeremy: ounces.
me: yes, with the gram measure, i can make those fancy european recipes.
jeremy: mmmm, european…

kaweah with blanket in tow, awoke from her nap and checked on us as we made dinner