Disappointed that they advertised it for cocktails, but we’ve all had gifted fondue pots and TV tray tables along the path so it’s just another thing to try.

I understand, having preferred the oldest cheddar my entire life, but I laughed when you said you’d order “Swiss;” quotes because what are you expecting to receive? Not mocking; Swiss is just an interesting term that everybody uses. Case in point; Cracker Barrel makes Swiss cheese and the main descriptors are “holes”…

Thanks for acknowledging this.

While I agree with the article in general, I see where you’re approaching it like the article avoids the actual goal of the ice. Although, I’ve never heard anybody say they want a giant spherical ice because they want their drink less cool than with cubes.

Part of an absent, crashed-browser car rant was that I live five minutes from a small grocer, but it closed over a year ago like the whole strip is headed. I spent a couple of hundred per month there from the first day it opened, then after five years they told me I couldn’t come in with my shoulder bag because of…

Interesting idea but the stuff I’ve seen would be way too thick for anything but soft butter. I’ve seen forty pound fishing line that would be a better first test.

Until this moment, I had no idea I could buy only the wire. Found cheap food items that are no more exotic than a wire wrapped around a couple of pegs for grip. Hard to beat for five bucks and buy two if the wire doesn’t last.

At this site and long ago, I learned that some people throw things out because of a best-by date; can’t speculate how prevalent that is. This article isn’t that astonishing but casually toggles between hopeful and surreal, like dropping the cars versus evil leftovers. Maybe some day this Euro-ideal will come to pass…

This is absolutely begging for a design article with copious schematic diagrams.

I’ve been here for years? Oooooh, I don’t feel so well. Thanks for assuming I can cook but I describe myself as enjoying cooking while I avoid whether I’m successful at it. Today’s shepherd’s pie turned out well, with a couple of hacks.

I reach, Herbert.

I’m understanding that if I ever see it listed at a shop I’ll gladly take the chef’s choice and see what I think of it. If they asked me to choose, I’d just take the salty waitress advice.

Airmiles came in too late for the $2.25/lb whole chicken sale that was ending, BOGO bags around $22.

Interesting monetizing approach considering the audience.

I find the kind of shrink pictured handled well by portable pantry cupboards around the corners, tall with opaque doors and flexible shelves. On arrival, things might get reorganized by size instead of utility but the doors keep the kitchen feel from overflowing into the next room.

I think that’s the biggest unaddressed variable in the article. If you plan to stay in place when you end a career, hopefully it’s with everything as static and safe and inexpensive as you can achieve at that point. Personally, it looks like I’ll be trying to work until my last breath, so any upheaval is expensive and…

If they’re refunding the original price, go for it.

Did you decide that before or after the “white stuff” comment? You want respect; it has a price.

Check the egg carton pile for one on top that’s already filling up with cracked eggs. Polite old school was that you swap cracked eggs for an intact spares so to not keep piling up cartons with one cracked egg each for everybody else to dig through.

Bravissimo!