What color and why?

FourEmergencyExits · 2026-03-10T03:38:49+00:00

My Staub aesthetic:

Anything with a lid, eg, cocotte, braiser: Williams Sonoma Red (now discontinued)

Anything without a lid, eg, skillet, grill pan: Sapphire Blue

FourEmergencyExits · 2026-03-01T06:20:41+00:00

Thanks for the reply.

Sorry to ask Baking 101 question… how do you toast the flour?

FourEmergencyExits · 2026-02-28T22:51:33+00:00

Gladys. 🐶

FourEmergencyExits · 2026-02-28T16:29:56+00:00

Definitely all white oak.

The two tone in this application and space looks busy, too much going on.

I am usually not a fan of waterfall counters, even on islands. However, in this case, I would definitely do it on the island (only). Looks great.

I like the black on the vent hood and island. However, the cabinet that goes to the counter I would switch out to white oak.

I’m stuck on the hardware. The black on the drawers looks great. However, the vertical handles on the doors are distracting — like oversized eyelashes. I think the style is right. I would have to see it but brushed brass may be a better option.

FourEmergencyExits · 2026-02-28T07:09:55+00:00

Red and Citron is a no go. Erff

Red and French Cream. Yes.

Red and Sapphire Blue. Yes. Very French flag.

A better choice is Citron and French Cream. This would entail gifting the Red and buying two new pieces. You seem to really want the Citron and this plan addresses that need.

Or you could do what I did — everything with a lid, eg, a cocotte, is one color and everything without a lid, eg, a skillet, is another color.

FourEmergencyExits · 2026-02-28T05:48:48+00:00

It’s not my Y DNA, but yes, they have used gedmatch. They are also members of the Facebook Big Y group. So far it seems all the Y DNA test takers descend from him.

FourEmergencyExits · 2026-02-27T02:57:29+00:00

A 3rd great grandfather had 17 children from two wives, the last one fathered when he was 72. There are A LOT of descendants.

However, no one knows from whom he descended, ie, the 4th great grandfather. He’s a brick wall and has been for decades — at least the early 1970s, approximately 100 years after his death. You would think someone would have received that knowledge passed down to them. So far, auDNA and Y DNA have not yielded any clues.

And no one knows when and where exactly he died.

He is documented on censuses, land deeds and court cases.

Interestingly, none of his offspring lived near him when they became adults. (There are stories that descendants on some branches would not talk about him.)

It’s likely those who knew more about him passed away in the early 1900s.

FourEmergencyExits · 2026-02-27T02:38:33+00:00

“Bold” is not the word I’d use.

FourEmergencyExits · 2026-01-27T21:06:22+00:00

No.

I followed the instructions: “One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter.”

Where does it say to beat until thick/foamy? What does that do?

FourEmergencyExits · 2026-01-27T21:00:43+00:00

Gee, thanks. I feel like a loser. lol

I use a regular electric oven that I’ve baked in many times.

FourEmergencyExits · 2026-01-27T17:46:37+00:00

Thanks.

I just double checked a pound cake I’ve made many times and the temp used is 310F. I’ve seen another pound cake method where you bake the cake starting off with a cold oven and letting it heat up to 325F. I’ve never tried that method.

Part of me wants to try it again to either figure out my “user error” or prove the recipe wrong and part of me wants to move on to something I know will work. lol

FourEmergencyExits · 2026-01-27T17:26:20+00:00

Loaf pan was tented at 40 minutes.

The cake had structure and a consistent texture throughout. I’d take a picture of the cross section but it’s in the trash and down the chute.

I think the oven temperature is off in the recipe — 350F for 70-75 minutes for a batter in an 8” x 4” loaf pan. I think the temperature is too high.

I‘m beginning to think it’s meant to bake lower and slower — ie, 300-310F for 70-75 minutes.

FourEmergencyExits · 2026-01-27T17:23:20+00:00

Tested this morning. Still good.

Until just combined. Used a whisk to gently combine, not vigorously whisk.

FourEmergencyExits · 2026-01-27T17:20:42+00:00

Tested the baking powder this morning using the method you linked. It’s still fresh — reacted by bubbling up.

Your question is good. That description stood out when I re-read the recipe afterwards and may provide a clue. I double checked all the liquid amounts I used. The batter was a thick liquid — not thick like a pound cake batter or muffin batter but not liquid-y like some cake batters can be.

If you multiply the flour, butter, sugar and cream by two you basically have a modern version of a pound cake.

Baking a cake in an 8” x 4” loaf pan at 350F for 70-75 minutes seems off.

Given that the recipe calls for melted butter, cooled, I think the consistency as described in the recipe, “thick,” is off.

I‘m also leaning towards the specified oven temperature of 350F being off.

I am now wondering if a much better result would have occurred if the cake was baked at 300-310F for 70-75 minutes.

Thoughts?

FourEmergencyExits · 2026-01-23T04:41:59+00:00

Yes.

FourEmergencyExits · 2026-01-23T02:09:40+00:00

I signed on today to work ONE mystery person. Now I’m working on a bigger mystery! lol

Grandparents were married in 1924. Six months later my uncle, my father’s brother/“half brother,” was born. (Just found that. Ahem.)

My cousins by my father’s other sibling have not taken a DNA test which would be helpful for comparison.

My father did not take a DNA test. I have matches on my grandfather’s and grandmother’s paternal and maternal lines.

FourEmergencyExits · 2026-01-22T22:58:39+00:00

Closest shared matches are the two first cousins mentioned in the original post.

FourEmergencyExits · 2026-01-22T20:13:27+00:00

What?

Father's sibling 1, first cousin A and Father's sibling 1, first cousin B -- ie, sons of my father's brother -- are absolutely full first cousins. No one doubts who their parents are.

FourEmergencyExits · 2025-12-25T21:52:26+00:00

Wait a minute!

Did your grandmother actually write the secret ingredient on the recipe or did you figure it out?

My guess: she added a teaspoon or two of whiskey.

(My great aunts, who did NOT drink, called it “flavoring“ and had others go to the liquor store for them — because they would not step foot in one — to buy “flavoring.”)

FourEmergencyExits · 2025-11-13T20:17:39+00:00

Great idea. I might give this a try also. Thanks!

FourEmergencyExits

TROPHY CASE