S’mores cookies!by Hales_kitchennn
Redolent of the cafeteria tables found in early-20th-century schools and factories, The Get Back Original Swing-Out Seat is our hallmark product—proudly sand cast with premium ductile iron. This versatile heritage piece lies at the heart of the industrial-modern aesthetic of American furniture. Build these distinctive wall-mounted stools into your vision for a man-cave bar or kitchen-island. Designers have found they are the perfect alternative-seating solution for their commercial projects like beer gardens, communal-dining restaurants, and coffeehouse cafes. The 12” diameter alder wood seat is left raw for you to finish to your taste, or the finished mahogany is available and recommended for outdoor installations. The cast-iron assembly is painted satin black. Our rule of thumb for spacing is “one seat every two feet.” Stress tested in excess of 1,000 pounds. Seat depth measures 12 1/2" when pushed in, 26" when swung out. Width including seat and bracket measures 24". Height from bottom of mounting plate to top of seat measures 10 3/4". Spec sheet and Base plate mounting scan available upon request. The Swing out Seat is also known as, or has been called: Suspended Swing Out Kitchen Stool, Space Saving Stool, Wrought Iron Stool, Swing Stools, Kitchen Island Stool, Floating Seat, Floating Stool, Vintage Island Stool attached to Island, Backless Island Stool. We Simply Refer to it as the Swing Out Seat. Please contact us with any questions regarding installation, custom options, and quantity discounts.
Enhance your kitchen with the Neoflam AENI Heart-Shaped Egg Pan, perfect for playful cooking. Featuring a lightweight design and Ecolon nonstick coating, cook with less oil and easy cleanup. Ideal for Valentine's Day or daily joy, it’s PTFE/PFOA-free for healthy meals.
Aren’t these hasselback potatoes beautiful! And tasty! And so easy and quick to cook! And the choices of ingredients are endless! I happened to put thyme and garlic, but how about chive, rosemary, sage, bacon, Parmesan cheese… After a little research, I found out that this Swedish dish takes its name from Hasselbacken, the Stockholm […]
So I am a sucker for a good romcom (or romantic comedy for those of you who aren't privy to how the kids are talking). Nine times out of ten, when I choose a movie to watch, it will either be a book-adapted-to-film or just an ole' feel good romcom. That being said, It's Complicated is one of my favorite movies. I know, I know...so cheesy, but I'd watch this over Gone with the Wind or The Godfather any day! At one point in the movie, Meryl Streep's character makes a Croque Monsieur. The first time I saw this, I had no idea what a Croque Monsieur even was. A quick Google search and you would have thought I was Columbus discovering America. What a beautiful way to make a ham sandwich! There are tons of variations to this French dish, but I like mine with an egg on top, otherwise known as a Croque Madame. I always serve this decadent sandwich with a light salad on the side to cut through the richness. So if you have it in you to take a few more steps to make the best sandwich ever, I assure you that this will be one of the best things you taste all week! Croque Monsieur white bread black forest ham Dijon mustard bechamel sauce shredded gruyere (2 ounces for each sandwich) fresh grated Parmesan 2 tablespoons butter 1 tablespoon olive oil Make the bechamel sauce (recipe below). Preheat large skillet over medium heat. Turn broiler in oven on high. Spread Dijon mustard on one side of bread and bechamel on the other. Top with 4-5 slices of ham and thev close up the sandwich. Melt butter and olive oil in the preheated skillet. Toast sandwiches on both sides until each side is golden brown. Remove from pan and place the toasted sandwiches on a foil lined sheet pan, Top each sandwich with more bechamel and then top that with gruyere and some fresh grated Parmesan. Place pan in oven and broil until cheese is bubbly and golden brown. Remove from oven and let cool for a few minutes. I served ours with an arugula salad tossed with a lemon-honey-mustard vinaigrette and some shaved Parmesan. :: note :: I did not list amounts because it will change depending on how many sandwiches you are making and the size of the bread. The recipe I listed below will make enough bechamel for about four large sandwiches. Plan for about two ounces of gruyere for each normal size sandwich. Bechamel Sauce 4 tablespoons butter 1/3 cup flour 2 cups whole milk 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry mustard 1/4 teaspoon garlic powder 1/4 teaspoon hot sauce (optional) a touch of fresh grated nutmeg (or a pinch of dry) In a small saucepan, melt butter over medium heat. Add flour and whisk in until smooth. Continue to cook for another two minutes to cook out the raw flavor of the flour. Gradually add 1 cup of milk while whisking to eliminate any lumps. Increase the heat just a touch to bring sauce to a low boil. Gradually add the rest of the milk while whisking the entire time. Once the sauce has come up to a boil, this will thicken the sauce. Now is the time to add the salt, pepper, dry mustard, garlic powder, hot sauce and nutmeg. Continue whisking and reduce the heat to low. This will be thicker than a normal bechamel because you will need to spread it on the sandwiches. Croque Madame Same as above, however, you top the sandwich with a sunny side up egg. Ever since I read this technique on The Pioneer Woman, I've never made it another way. This method works like a charm every time!
A Honduran Breakfast Treat A Honduran breakfast treat. This recipe is apparently authentic to Honduras. Having never visited Honduras, my only exposure to them has been this interesting recipe I found on the ole internet. On first glance, I expected these to be fluffy and donut-like. Turns out they'