>   That would be a dream. ;)  Galley kitchen with cupboards that
>   are so high a 6 foot tall person still needs a ladder, one
>   sink, and no counter space.  My pots and pans live on the dining
>   room table LOL.

I remember such places in my distant past. I hope the 
dining table is big enough so three can sit down for 
supper without moving all the crap out of the way. 

>   As a wood carver I know how to keep my one knife sharp. ;)
>   (One kitchen knife... carving knives I have many)

Every place I cook has at least an 8" pianist, er,
chef's knife. Oddly, they also all have Asian knives
and stuff as well, which I never use, especially the
woks, for which I have little respect for. Bonnie 
went to Thailand with a delegation of food writers 
once, and they all came back with beautiful woks; 
hers sits mostly unused in the pantry (I have used
it only on provocation); her bestie Gail Perrin 
found that the best use for hers was as an exotic
wall decoration. Oh, well, they cost only a buck or
two each.

>  ML> of measuring cups and spoons and holding bowls, all in
>  ML> the service of one meal.
>   That sounds like the way my daughter cooks for sure!

I'm facing a sinkful of dishes caused by Lilli's
having fixed one waffle for one for breakfast this
morning. It's a frequent dilemma - do I let the stuff
just sit there, or do I sigh and shrug and roll up my
proverbial sleeves, rewarding bad behavior.

>   I am in charge of the kitchen so do all the dishes and
>   that as well.  I don't mind though as the warm water feels
>   good on the aching hands.

Aching hands, eh. I just got a prescription for
prednisone and diclofenac. Discovered anew why
I've been avoiding prednisone for decades; the
jury is still out on diclofenac.

> ... Money does bring happiness.  Send some and watch me smile.

Tarte Tatin
categories: French, Californian, dessert, rich
servings: 6

h - PASTRY
2 c flour
1 Tb sugar
2/3 c chilled butter, cut into small pieces
1/2 ts salt
6 Tb cold water
h - FILLING
1 c sugar, plus extra for whipping cream
6 apples, peeled, quartered and cored
6 Tb butter, melted
1 ts ground cinnamon
1 c whipping cream

PASTRY
Mix flour, sugar, butter and salt in food processor. Add 
water all at once and process just until dough forms ball. 
Turn dough out onto wax paper and shape into disk. Wrap 
and chill 2 hr.

FILLING
Heat 1/2 c sugar in heavy ovenproof skillet over low heat 
until melted and caramelized. Arrange apples in concentric 
circles to fill skillet. Pour melted butter over apples. 
Sprinkle with remaining 1/2 c sugar and cinnamon. Heat 
gently on stove a few min.

Roll out pastry 1/4" thick. Cut to fit top of skillet, 
allowing enough to tuck in over apples, but do not let it 
touch sides of skillet. Bake tart at 350F until apples are 
tender and pastry is golden, about 30 min. Remove from 
oven and invert immediately onto serving plate. Whip cream 
until stiff and sweeten it, if desired. Serve cream over 
warm tart.

LA Times, inspired by Claude Monet
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