Friday, February 5, 2010

I guess we'll have to not cook souffles in it

Isn't the DI the best?

When John and I got married I chose the stooopidest plates. They were a pale butter yellow that I loved at the time, but they dated super fast. But I've told you already, I didn't even know how to cook, really, let alone plate my dinners (actual dinners, not euphemistic ones). I should have just gone to a restaurant supply place and registered for diner plates. As it turned out, I was able to foist my wedding dishes onto my sister when we moved, and I started looking all over for good diner stuff. I didn't want to pay too much, since it was my own fault I didn't have good dishes already. I scoured multiple DIs for months and months, then one day John called me about these plates (above center)--there was a whole shelf full of them at the Ogden DI, and how many did I want? What a princely score!

They are the best dishes in the world. Just the right amount of heft, food looks and tastes better on them, they provide appropriate serving sizes, and they only cost a dollar apiece.

I also have 24 rocks glasses and some dessert plates that were only fifty cents each, and that is why I love the DI. It's a godsend for snobby cheapskates.

And I think I'm going to get a 36" range. Not sure which brand yet, but I will know on Monday. I decided that as much as I would love side-by-side ovens, it would overwhelm my kitchen. Plus, still no money tree, and Rich Uncle Skeleton insists on clinging to life. I'll keep Old Unreliable around as a spillover oven, and I think 36" of space will provide an adequate cooking surface. That way I'll still have landing space on both sides of the range. Plus, it's true. Ranges just look better.


All8 said...

I'm totally jealous of your diner plates, especially at a $1 a piece. How are they holding up to kid usage, as in breakage and chipping?

Layne said...

None broken so far, and we use them daily. They are tough.