Comments on: Not quite spring cleaning

By: Tea

Tea — Mon, 06 Mar 2006 03:02:06 +0000

Hi, Mrs. D.

An organized and uniformly labled spice rack is a sign of near-enlightenment in my book. A state I fear I may never reach.

Thanks for your comments on Tea and Cookies. I’m not sure what I was making in that photo–crepes or scrambled eggs (my first culinary masterpiece).

I’m loving your pet photos (the expression on that puppy’s face is priceless), and I must agree with you about the legs of male soccer players. The really are the nicest:-)

By: mrs D

mrs D — Tue, 28 Feb 2006 23:36:10 +0000

Cyndi, I found a few of those too: jars where the formerly green herbs had turned gray and if they smelled of anything at all it was cupboard dust.

By: Cyndi

Cyndi — Tue, 28 Feb 2006 00:01:09 +0000

You reminded me that I have some spices in my spice jars that have got to be over 10 - maybe even 15 years old! Thyme, for example. My jars are the Schilling/McCormick ones, that have gone through three label styles–my thyme label is the old pale green with gold lettering label. Ack. I think I’ll keep the jars, since they’re now so expensive, and put new herbs and spices in them. But even with two large spice cabinets, I still don’t have room for all my spices! They’ve overflowed into the other cabinets. I’ll get started on them this weekend.

By: Felicia

Felicia — Mon, 27 Feb 2006 20:47:58 +0000

Cool tip about the labels. I use clear address labels that work really well as long as the jar has something in it. Plus they are really easy to remove. The font is VERY cool looking! You are stylin’ Mrs D!

By: mrs D

mrs D — Fri, 24 Feb 2006 18:42:22 +0000

Hey Mona,
The font is called Dark Ages. It’s one of my favorites. :-)

One thing I’ve done with these labels is use moisture-activated label paper I picked up at a wine & beer supply shop. The drawback is I’ve got to cut out each label by hand, but the big bonus is that the labels come off easily in water so that I don’t have to scrub goo off the jars when I need to relabel them!

By: mona

mona — Fri, 24 Feb 2006 16:59:14 +0000

i love the idea of personalizing your spice shelf. and the labels are great-i especially like the font-what is it if you don’t mind my asking :)

By: kitchenmage

kitchenmage — Fri, 24 Feb 2006 07:12:28 +0000

my spring cleaning involves defrosting one of two whole frozen turkeys… spices are the least of my problems…

By: mrs D

mrs D — Fri, 24 Feb 2006 00:31:30 +0000

Gia, we didn’t have the honey problem, but cleaning our spice drawers did require the vacuum. (Honey is kept near the tea, and I imagine someday I’ll clean that shelf and find a layer of congealed tea leaves.)

B’gina — that sounds all too familiar. Would you believe I found five jars of ground cinnamon and two more of cinnamon sticks?

Barbara… me too, me too. (You know, Crazy Chef Legs would make for a good blog name. Hmmm… Naaah. :-))

That’s right, Kevin. Not a scrap of decadent cheese cake in these parts! I’m wearing a poly-blend grey suit dress as I type this, you know.

Cookiecrumb: Pink, no black. I don’t know! Aaaaahhh…

Okay, pink. But only the neon ’80s kind, and only because I have this perverse desire to listen to Kim Wilde right now.

By: cookiecrumb

cookiecrumb — Thu, 23 Feb 2006 22:30:36 +0000

Aw, man. The only blog redesign I could come up with was throwing away all the old junk.
Meh. I like the simplicity.
Can’t wait to see. Apparently you know a little something about this new-fangled CSS/HTML thingie!
(Mrs D: Don’t think; just answer: Pink or Black?)

By: Kevin

Kevin — Thu, 23 Feb 2006 12:56:37 +0000

Miz D,

You and chopper are indeed a solid rock of conformity and predictability amid the sturm und drang of the virtual food world. A veritable bastion of basic black and Oxford button-downs offering haven from the siren-call of perverse culinary Web sites with their décolleté temptations of ripe fruit and cheesecake.