Friday Things #324
1. Today is Joseph’s last day of preschool for the year, which means heading to the park for a big class picnic! I was so incredibly emotional on Joseph’s last day of school last year (perhaps postpartum hormones played a part since Isabelle was only 6 weeks old?), and I’m not quite there again, but it’s definitely bittersweet. Time is just swooping on by; it’s hard to believe that a year from now he’ll be gearing up for kindergarten. I still remember the bleary-eyed days of just one baby, the frustration of trying to navigate the dreaded 30-minute nap, and he being our entire world for nearly two years. Now he is a bona fide kid who has shed most, if not all, toddler tendencies this year, a phenomenal big brother (earlier this week he told Dominic, “Dom – next year you are going to have your OWN school bag! I am SO proud of you!”) and he makes my heart melt on a daily basis. Whoever said the days are long but the years are short totally and completely nailed it.
2. Dominic, meanwhile, continues to be a complete and total ham who is very rarely in a sour mood that lasts for more than a few minutes. The way his speech has developed (which is utterly incredible given his age) and the cadence he uses, as well as the tone, can just be absolutely hysterical. He routinely makes all of the other moms laugh at swim class and skating lessons. I don’t think he will ever be stressed a day in his life.
3. Isabelle is such a little doll and really loves playing with her big brothers. Their car obsession is rubbing off, as I’ve caught her running cars on the floor making a “vroooooom” sound when they’re not even home, and she had her fingers on two Cheerios on her tray the other morning and was “racing” them around. She may be destined for the racing circuit, lol!
4. I need your cutting board recommendations! I have had plastic cutting boards for ages, but they are pretty scratched up and stained, so I’d like to replace them. I do like being able to put them in the dishwasher if I use them for meat, but am open to hearing about your absolute favorite cutting boards (no matter the material) and why.
5. Speaking of recommendations, has anyone used Emile Henry bakeware? I am totally eyeing up the square and rectangular bakers (and maybe the deep pie plate?), to replace some older casseroles that I have. They seem to get rave reviews, but I don’t know anyone personally who has them.
6. I saw someone share this on Instagram stories this week; it wasn’t embedded, so I don’t know the source, but I LOVE IT:
7. Do you have any plans for the long holiday weekend? Grilling for Memorial Day? Doing yard work, spring cleaning, or just kicking back and relaxing? If you are looking for some dessert ideas, be sure to check out my 19 Easy & Absolutely Delicious Desserts for Memorial Day!
8. Let’s talk Game of Thrones quickly (no spoilers!) – what did you think of the finale? Did you love it? Hate it? I found it to be totally boring and such a let down after the last few episodes!
9. And on one more TV note… many of you recommended this awhile ago, but we’ve been watching Poldark and really enjoying it. We’re on season 2 and while it took a few episodes for us to really get into it, we like it!
10. TGIF! I hope you have a wonderfully restful long holiday weekend!
I have a few of the EH pie plates and while beautiful, I HATE them for pies! They are very thick and deep and the amount of baking time I have had to add has always ruined my pie. I have gone back to good old pyrex glass pie dishes. I think the EH ones would be great for lasagnas or casseroles that can stand up to the extra cook time – or no-bake pies, perhaps.
Regarding the “thank you” vs “I am sorry” idea that has been floating around: I have to say I disagree whole-heartedly. It should be BOTH. Why do we think we should not apologize when we inconvenience others? Why does it matter how I feel about myself when I am late to an appointment and wasted someone elses time? That deserves an apology, “Sorry I am late,” and a “thank you for waiting”. Of course, i dont think we need to apologize for who we are or if our house is a mess, etc. but this not apologizing thing so we feel better about ourselves is a bit out of hand.
I commented yesterday regarding suggestions for cutting boards…I recommended Epicurean brand. I purchased mine at Bed.Bath & Beyond but I was on the Crate and Barrel website this morning and noticed they a carry the brand as well but the models vary from the ones I purchased. The C&B models have a “gutter” all around the perimeter to prevent food from rolling off and also to catch and liquid from seeping onto the counter. C&B carried a choice of colors and sizes as well. They also carry a hexagon shape to be used as a serving patter…great for cheese I would imagine. I am seriously tempted to purchase at least one more of these boards.
We have a Boos cutting board and love it for all sorts of prep besides raw meat. My husband does the oil and cream treatments that Boos sells, and this keeps it in great shape!
I also have an Emilie Henry deep pie dish that I got on sale before Thanksgiving this past year and while I’ve only used it once, my uncle proclaimed it was the best pumpkin pie he’d ever had! It’s such a pretty dish as well!
Michelle, I have had several wood cutting boards for years! I have large ones with wells for meats and turkeys, I have medium and small, but my absolute favorite is one I inherited, it is very light weight compared to the others. I use both sides for meats, chicken, veggies, etc and never have had a problem. I scrub it well with Dawn, hot water, and a brush, it has a lot of cut marks and knife points carved into the wood, no one has ever gotten sick from my foods. I have had a glass and a plastic, both were put in the trash quickly, nothing compares to my wood boards, as a child we had a built in cutting board in the base cabinet, just pull it out and cut away, my dad built the home in the early 40’s, that board was used for 27 years when my mom passed away. As for my favorite board, I don’t know how old it was when I got it, but it was well used, an I have been married for 53 years, I would say it is a good 60-65 years old.. wow!
Emile Henry bakers, I have 2, a rectangle and a large oval, I do wish I had a deep dish pie plate. I absolutely love these, as they are so easy to clean, and they look so beautiful! Get all 3! I have been following your it seems forever, through your pregnancy with Joseph, and cried with you at the loss of your beautiful golden, and rejoiced when the next two babies were born. I enjoy your blog and your beautiful family.
I was so disappointed in the GoT finale. That was not the ending I expected. Such a letdown. Jon Snow had such a terrible life.
Anyway, like you, I prefer putting cutting boards in the dishwasher after cutting meat on them. I have one nice wooden cutting board I purchased on Etsy, but I use cheap plastic ones for meat and just replace them every so often. Etsy has a great selection of nice cutting boards!
I have two Emile Henry pie plates and the square and rectangular bakers. They are gorgeous and have held up well to lots of use over the years. The only downside is that things take much longer to bake in them than any of my other bake ware. I routinely have to add 10-15 minutes to the amount of time listed in a recipe which is fine as long as you’re aware of that from the outset.
I don’t have any Emile Henry pieces, but I’ve given some pie plates as gifts. The recipients love them! It’s made me consider getting one for myself, even though I rarely bake pies.
Game of Thrones was such a disappointment. I thought this whole season was underwhelming after so much anticipation. So may plot points just seemed pointless.Â
I don’t have any fancy bakeware, maybe one day :) I actually have a veeeerrry old tube pan that was my Grandma’s. She gave it to me, and it’s an amazing pan. I can use it for just about anything cake-like item I bake. She also gave me a 9″ X 11″ pan, that I use all the time as well. But my sister on the otherhand, yes, she swears by Emile Henri–and all of that fancy stuff. When I go there, I get to admire all of the fancy cookware. As for cutting boards, wood all the way. I do not like the feel of anything plastic and it seems foreign to me to ever use anything but a wooden cutting board. All of your kids look so sweet, and that is just too adorable what Joseph said to Dominic. You just want for them to stay small forever sometimes.
Hi Michelle,
After years of frustration with countless glass, wood, plastic, flexible and thick cutting boards, I finally decided to buy the absolute cheapest plastic ones I could find at Walmart. So far, they’ve held up pretty well, but when they’re worn out, I can toss them with no guilt or frustration! They were literally a couple of dollars.Â
Love, love, love my Emile Henri bakeware. In my opinion, it is far better than my Le Creuset. (I have both) My Emile Henri pizza baker makes the best pizza – hands down – of anything that I have tried. It all has to do with the French clay that they use to manufacture their products from. All their bakeware is still made in France. Pricey but well worth it! I have 2 of the deep dish pie plates 1 for fall in burnt orange and 1 for spring and summer. Hard to believe but I bought both at Marshall’s and or Home Goods. $16.99. I bought my square bakeware at Marshall’s for $14.99. Those are the only pieces I have seen or found inexpensively. Everything else I have bought @ Sur La Table – best selection or I purchased in France. Once you go Emile Henri, it is really difficult to buy anything else!! Thank you for all your time and effort on your blog!!
I have a 15 x 20 inch Boos Board. It is about an inch and a quarter thick and a bit heavy. But I chose it because it bridges my kitchen sink over the disposal. I use mineral oil weekly on it and Boos Cream every few weeks to keep it conditioned. I have a nylon board for raw meat that I wash in the dishwasher. But the Boos Board is the favorite. I have an Epicurean Board, and it is good, but my maple Boos Board is the BEST!
I love my Kitchen Aid cutting board! It’s made of a plastic like material with rubber around the edge, and it goes in the dishwasher and does not change in quality and still looks and works great. It also comes in different colors to match your kitchen.
Hi….you asked about the Emile Henry cookware/bakeware….I have a dutch oven that I use all the time and I’ve used their bread bakers, totally in love with them! They’re pricey but I think they’re a good investment, and I say that from experience, having purchased items that did not live up to their claims and my expectations! Thanks for all the great recipes and for sharing all the cute and fun antics of your great kids! Have a beautiful weekend!
I have a few pie plates from Emile Henry and love love love them. The crust browns nicely and sticking has never been a problem (one note I have a regular plate and the ruffled edge one and holey moley is it hard to serve from the ruffled edge plate). Also, if you like GOT and Poldark I recommend The Last Kingdom on Netflix (I am totally addicted can’t wait for the next season).
Isabelle’s bottom teeth…so cute.
I have a cutting board I have used for ages and just recently purchased an additional, larger size of the same brand.
The brand is Epicurean…available at Bed, Bath & Beyond. They are made of a pressed wood product, are super durable, non-staining, thin and cannot be damaged or nicked by knife cuts. They are dishwasher safe and come in three colors…I chose the black. I would highly recommend this brand to anyone.
Have a great holiday weekend!
I love my Emile Henry pieces. They are fabulous and continue to look great after many, many years of use. Go for it. You will be so pleased.Â
As for cutting boards, I have had my OXO plastic cutting board for 15 years and it still works great. It’s got a non skid rubber edge going all around somit never slide around on the counter.  It’s a workhorse.Â
Just a what to watch comment. If you didn’t see the special Live with a Studio Audience on ABC this week tune in Saturday or on Hulu. This is a live performance of 1970s comedies All in the Family and The Jeffersons with be stars playing the roles. Jimmy Kimball is the executive director and introduces the shows.  The content is still relevant today. As my 35 year old son commented these shows were both funny and had something relevant to say, not like today’s fluff shows.Â
Emile Henry is such phenomenal cookware and bakeware. Withstands such a high temperature and. Leans up beautifully. When I make a quiche, after it is done baking I can spin the quiche around by the crust because that is how amazing the product is. It doesn’t stick.
Might I suggest that you take a look at Pampered Chef for your bakeware needs and a great wooden cutting board made from Acai wood and that is just beautiful? It has one side with side wells to catch juices and the other side will hold your roasts and other large meat items for slicing. Our stoneware is some of the best that you will ever use and the stoneware comes with a 3 year guarantee. Our RockCrok line is stoneware that is heat safe to 752 degrees Fahrenheit, which means you can use it on your stovetop, your grill, your microwave, your broiler, your oven, etc. Pampered Chef really has some of the best cookware you will ever have the pleasure of cooking with. Please feel free to browse what we have at my website http://www.pamperedchef.biz/lindahensens
If you get any good recommendations for cutting boards, please share. Mine needs replaced as does my Mom’s. We just keep hanging onto the ones we have because we hate to give them up for something that is not as useful.
I took a knife skills class at Sur la table and where we used Epicurean cutting boards. The chef recommended them because they are a wood fiber so kinder to knives and they can go in the dishwasher. I like this one because it has rubber on the corners so it doesn’t slip. Â
https://www.amazon.com/Epicurean-Non-Slip-Premium-Cutting-Kitchen/dp/B07DFX39NG/ref=sr_1_2_sspa?gclid=EAIaIQobChMIuoaQ15W04gIVBiSGCh07nAyMEAAYAiAAEgLKvvD_BwE&hvadid=153739784847&hvdev=c&hvlocphy=9008191&hvnetw=g&hvpos=1t2&hvqmt=e&hvrand=1808334853292294322&hvtargid=aud-649564993678%3Akwd-1133250842&hydadcr=13960_9333061&keywords=epicurean+cutting+board&qid=1558701004&s=gateway&sr=8-2-spons&psc=1
I can’t tell you how much I love Emile Henry bakeware! I doubt you can go wrong with any piece but the pie pan is practically a miracle worker. It always produces great results and comes clean. I also love my loaf pans.
I only have one piece of Emile Henry bakeware.. Â I have the deep dish ruffled edge pie plate. Â I love it! Â It is beautiful and it is versatile. Â I use it for pies, frittatas, quiches, and varied and sundry other things. Â I do not believe you can go wrong with this purchase. Â Please let us know if you do purchase and how much you love it!
I absolutely love my Epicurean cutting boards. They go straight into the dishwasher, have rubber corners to stop them from slipping, and work well even when your knife is dulling. Â https://m.surlatable.com/product/PRO-187561/Epicurean+Nonslip+Cutting+Boards+Natural?cat=TCA-257791_Cutting+Boards
For quality plastic cutting boards, hit a restaurant supply store. They will have a selection of colors and usually at least a couple sizes of boards made to be washed extensively in the dishwasher. They aren’t expensive and should be a material that will protect your knives, too. Get one you’ll use exclusively for meat and one for produce , breads, etc. in a different color. It helps avoid the chance of cross contamination and can speed food prep when you’re busy with two boards.Â
The only challenge of shopping at a restaurant supply store is avoiding buying eight other cool things you see.Â
My whole family is in town and many are going to the race (Indy 500) on Sunday. Â No way you’d catch me out there in the heat and humidity with 250,000 or so of my closest friends. Â Tonight we’re all going to St Elmo’s for steak. Â
I have a large wooden cutting board that I rarely use because of limited counter space. Â I have a solid plastic board that I use for raw chicken. Â For cutting cooked meat, vegetables and anything else I have a 11×14 solid wood cutting board that my grandpa made for my mom in 1957 or earlier. Â I was it after each use with dish soap and water and have occasionally put it in the dishwasher.. Â I don’t recall ever oiling it. Â
I have switched completely to epicurian boards https://www.epicureancs.com/product-category/cutting-boards/.  They go in the dishwasher & don’t dull my knives.  I have black ones for meat & brown ones for fruit & veggies.  I even have smaller ones for cheese or cutting up an apple.  They are pricey but mine are over three years old & go into the dishwasher every day or two. After years of struggling with plastic boards that warped or wood boards that had to be hand washed I love these.Â
I have two Emile Henry baking dishes that I LOVE. Have had them for 7 years and they still look good despite the fact that they’re my go-tos every time I use a square or rectangular baking dish. And I have the white ones! Do it, you won’t regret it!
One of our family friends worked for a builder who was putting in a corian counter top for someone. There was a piece left over and he gave it to us. It’s a bit heavy, but it is the easiest thing to cut on and clean.
I didn’t watch all of the seasons of GOT, just a few of the last episodes. From the speech given by Tyrion, I thought since Bran knew all of the secrets, he was a good choice. He couldn’t have children, which meant no kids were going to have a power struggle since they were next in line. Since MOST of the cast were left alive (minus Dany) there’s plenty to restart this in another series.
I felt like the all of the episodes leading up to the final was LOTR Two Towers (slash, burn, etc.) and the final episode was LOTR Return of the King.
sorry for the spoilers!!
Yes, Michelle, I have an Emile Henry tagine, and it works beautifully. I love using it, and although I know you’re “supposed to” be able to put it on the stovetop, somehow I’ve never dared. All its use has been in the oven, but the results are always perfect. It’s red and beautifully made and makes me happy, even when I look at it sitting on the shelf. 😊
This is the one I have. Not inexpensive, but worth it.
https://www.williams-sonoma.com/products/emile-henry-ceramic-stove-top-large-tagine/?catalogId=58&sku=8294188&cm_ven=PLA&cm_cat=Google&cm_pla=Cookware%20%3E%20Tagines%20%26%20Paella%20Pans&cm_ite=8294188&gclid=EAIaIQobChMIuqnf2oe04gIVXJ7ACh0wtgh8EAYYByABEgKXAPD_BwE
Gah! Forgot the link!
$1.99 for pack of TWO!
https://m2.ikea.com/us/en/p/finfoerdela-flexible-chopping-board-dark-gray-dark-turquoise-30335898/
I know this sounds crazy…but trust me on this.
I love these cutting “boards”!
I had a set for longer than I care to note (ok, like 15+ years) and when they finally cracked and the juice would leak through…I ditched them. LOL
They are thick enough to protect from my very sharp knives, flexible enough to guide food into a saucepan, wash and store well. Definitely my go to for cutting. I use one exclusively for fruit, and one for vegetables. I need to pick up another pack for meats.
They are ridiculously cheap, but you must get them in store, or pay hefty shipping fee (comparatively). Note: When I first got a replacement set, I was bummed that they were shifting around all over the counter and didn’t stay put under the weight of my knife work. I realized I needed to flip it over! Smooth side -down-, which was counter intuitive (for me). Voila! All good, and grippy.
We use a plastic nylon cutting board to cut raw meat because we can throw it in the dishwasher.
We have a hardwood cutting board for cutting cooked meat, vegetables, sandwiches, etc. We love using it. The board is about 30 years old. It is 16″ x 20″ and 1.5″ thick. Every 5 years or so we lightly sand the cutting surface and oil it with a food-safe wood oil. It will probably last another 30 years. A little advice to anyone who wants to invest in a good wood cutting board. 1) Get the best you can afford. 2) Be sure to get one with a grove around the edge to collect any liquid that drains from meat that you cut. 3) Never use a cleaver to cut meat on a wooden board because it will damage the board.
(We love your Friday Things, by the way.)
Love Poldark!!!  It keeps getting better.  Can’t wait for the new season (last one?).  I’m currently watching You’re Dead to Me on Netflix.   I have one episode to go.  Something different!  Love all the family pictures!!
We have enjoyed many of the shows you have mentioned in the past. Stick with Poldark it  only gets better and better!Â
Love Cuisinart cutting boards. Â They go in the dishwasher and the stains soak out quickly with Clorox Clean-Up. Â They will scratch but last quite a few years. Â Emile Henry baking dishes are wonderful! Â I have the pie dish and love it. Â My favorite Emile Henry pieces are the mini-pie dishes. Â We use them for individual chick pot pies. Â Emile Henry freezes well, bakes well and cleans well. Â My older friends love to get a pie in the individual pie dishes. They say it is just the right size for their appetites! Â Â The ruffles on the big pie plate are pretty, too! Â And unlike clear Pyrex pie plates, the Emile Henry pie plates always seem to come back home to be refilled again!
My 2 Emile Henry dishes are about 23 years old and look like new. Â Love them and after reading the other comments will be buying the pie dish!
I have the Emile Henry bakeware. I love them; they are beautiful. I especially love the ruffled pie plate. I use it for quiches, pies and frittatas. I also use the rectangular one for lasagna.
I also have le crueset bakeware, which I also love. Emile Henry’s though are beautiful and rustic!
I would definitely recommend it. I think I may have an old Emily Henry pitcher that I use for flowers.