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i've never owned a microwave... they are so huge and take up valuable counter space for things like a cutting board or a mixer. but i would find something like this useful for that once in a blue moon i'm kicking myself for not taking something out of the fridge, like butter... but the price tag for this thing is nuts.

ugh--i think it's gross.

gruyere!

milk, eggs, pita

i love these -- so nice.

If you're brave, you can disassemble your KA and paint it yourself. It's intimidating at first, but actually a lot easier than I thought. I started with a plain white Classic Plus. Here's how I did it:

Download the disassembly (repair) manual (.pdf) available at: http://store.mendingshed.com/kitaidparts.html

I drew some designs with colored pencils first. I decided I want a light green base color with medium green bulls eyes scattered about. I went to the hardware store and bought the 2 colors I want (outdoor-grade spray paint) and a clear semi gloss enamel. I also bought a couple feet of contact paper, slightly sticky, transparent, and I can draw on it.

I cut circles of various sizes out of paper towel, misted them with water to make them pliable, and stuck them all over my mixer until I had the layout to my liking. I used a small sharpie to dot outlines around the paper towel circles. Later, I will use them as a guide for laying down the medium green.

I followed the disassembly directions, then protected the greasy parts with some taped off plastic wrap. Keep all the screws and small parts in a container and take pictures before you disconnect the three power cord wires from the controller, incase you forget which way to plug them back in.

With the mixer disassembled, I masked off the parts I don't want to get paint on, I wiped the surface clean with rubbing alcohol, and sprayed my medium green color, making sure it completely and evenly filled inside the dotted lines (and then some). I allowed this to dry for 4-5 hours, then I used a compass to draw bulls eyes on my contact paper and an x-acto knife to cut them out. I stuck the contact paper rings over the green paint the same way I stuck the paper towels on earlier, leaving only the space in between, and around the rings, exposed. Then I sprayed my base color on top of everything (seems backwards, eh?). When that dried tack-free in another 4-5 hours, I removed the contact paper rings, exposing my medium green bulleyes, and sprayed the clear semi gloss enamel on top of everything to make it last!

Good luck!

I would have to agree that roasting a goose is not like a chicken or a duck (well, a duck, maybe...same steaming should be done). Also, I saw the serving yields indicated on several of the receipes posted and, unless it's part of a tasting dinner at one of the ''four star" folks, no way does a 12 # goose yield servings for 8. A 12 pounder just barely serves four people. And that's with all of the courses and sides.

I like the Chef2Chef recipe that was posted earlier, but I used the Jacques Pepin method that was published in the Dec 2005 issue of Food and Wine Magazine (also on their website).

His method calls for steaming the goose, then letting it dry out, uncovered, overnight in the fridge. It does get "goosebumps"!

It's roasted in the oven for about an hour and 30 minutes, then the oven is turned off to cool down with the goose remaining inside.

I made this recipe in 2005 and plan to make it again this year. Unless Jean Georges writes about his method of preparing a goose in his blog this week!

I'm sorry, but "there are is no pay"? Grammar is not taught enough in grade school.

I don't suppose you guys could do me an NASW-approved Social Work Internship, could you? I'm a great listener.

http://www.annienewman.typepad.com/anniesnyeats

I'm there! Expect an email from me shortly!