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That Kitchen Place

12

AAUW’s Home Tour Features a Trio of Vastly Different Houses Saturday

Posted on November 1, 2011 by Doni Chamberlain

• Meet the residence of Gary and Lynn McCall: One 5,600-square-foot, solar-and-wind-powered straw bale house that took half a decade for a family to build; one of just a handful of North State straw bale homes, and an almost unheard-of example of a two-story… Continue Reading →

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Rocky Mountain Elk

Posted: September 21, 2026 at 7:29 am

By Dave Bogener

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RSS feed: Recent Comments Recent Comments

  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Steve Towers
    In reply to Mahmoud Darwish. Same here—more beans for health and environmental reasons. With the price of meat, you'd think for budgetary reasons too, but my wife recently bought about a dozen packages of Rancho Gordo beans, which are kind of a bean-cult thing. Packages go for $20/lb on Whole Foods' Amazon page, whereas Whole […]
  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Steve Towers
    In reply to Doni Chamberlain. I'm a fairly recent convert to the pre-salting technique. Salt has the tendency to accentuate other flavors, so I can't see leaving it out of the dressing completely, but it does tend to draw water out of the cabbage and water down slaw. The pre-salting routine and patting it dry […]
  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Steve Towers
    Undercooked beans are not just unsatisfying in texture and taste. They cause gastrointestinal distress that normally gets relieved sonically over many hours. And yeah, bad coleslaw around here is more the rule than the exception. (Bad potato salad, too.) Often the culprit is too much mayo and not enough of everything else. Another is not […]
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