Talin’s Mouth-watering 2 Layer Penne Lasagna

I know you are probably thinking Penne Lasagna? I’ve made that possible. Who says that you always need to put Lasagna dough sheets to make Lasagna? Not to me. As long as you have Pasta Noodles of any kind that is large to mid size. I am not saying the Acini De Peppe, Orzo, and small noodles you use for soup and all that. I am saying Penne, Spaghetti, even Rotini. I have tried, tested and tasted. It is delicious! Well, let’s get started.

Depending on the number of people that you are serving in your family or your friends. It is in your preference.
This is for a family or friends of 4 or 5.

You will need:

– 900g of Penne Rigate Package (depends on your pan size as well and number of people)
– **Onions or Garlic are Optional. (It is your choice)**
– Oregano
– Basil
– Tomato Paste
– Tomato’s
– Mozzarella Cheese
– Parmesan Cheese
– Cottage Cheese
– Extra Lean Ground Beef
– Sea Salt – (Never use table salt) **To your added preference**
– Grinded Black cracked Pepper
– All Spice

To begin:

1) Mash the extra Lean Ground beef into small pieces, cook it well done in a pan. That is where you will add just the Tomato Paste and Sea Salt. add about 4tblsp full of tomato paste and 1 and a half tsp of sea salt. (Add water, but not too much) You do not want your Lasagna to be Soggy. Add just enough to mix the tomato paste with them together.

2) In a separate small mixing bowl add 1 tbsp Oregano, as well as Basil, and all spice – Mix them together

3) Wash and Slice 4 fresh tomato’s – use Tomato on a Vine or Roma Tomatoes. put them aside.

4) In a mixing bowl add the grated Mozzarella Cheese and Cottage cheese. Mix it together.

To make the Penne:

1) Make sure you put a little more than half a large pot of water

2) Boil the water and put Sea Salt and as soon as it boils, add the Penne. (Never put any kind of noodles in a non-boiled water, it will stick to the bottom of the pot and stick to the other noodles)

3) Immediately stir the Penne so that all the noodles will become tender evenly and keep mixing ever 2-3 minutes. Let it boil on medium heat for about 10 minutes. If it needs more time, then go to about 11-12 minutes. MAX. (Do not overcook and make it mushy. Take it out while it’s al dente)

4) Drain and set aside to make 2 equal parts of the Penne Rigate, but first Mix the ground beef/tomato paste mix with the penne before Parting them. Add the Oregano, Basil and All spice mix with them as well.
In a Medium to Large Pyrex Pan:

1) Add cooking oil spray to the whole pan.

2) Add the first layer of the Penne and even it out.

3) Add the cheese mix – then Put Parmesan Cheese

4) Add the layer of the Tomato’s

– **for the Last layer – Repeat Steps 2-4 but add #4 first, then #3– Add the Parmesan Cheese last.

—————————–

Oven Settings:

– Bring the Oven to Convection – to 375 degrees before you put the Lasagna in.

– Let it cook for 30 Minutes

and there you have it.
Penne Lasagna. Bon Appetit! Enjoy!

Sushi, Sashimi, Wasabi, Maki Rolls – Love Asian Food

In the many years I have heard about sushi, the maki rolls and Japanese style cuisine, I told myself that I will never try sushi ever in my life and I will stay away from it because I am thinking about all the raw fish and everything and how I do not like things raw, but then I said let’s go to an all you can eat Sushi place, and so I decided, you know what? Why not, so I went and I had the Sushi and I fell in love with it. Now I am so addicted to all that, the Miso Soup, The California, Avocado Rolls, Dragon Rolls, Volcano, there are so many names for them. I tried the Salmon, Tempura, noodles, seaweed green salad, and so much more. I always said that I won’t try it, but now I can’t get enough of sushi. Its healthy and good for you and its so tasty and when you put it in the soya sauce, its extra tasty. I have become a sushi expert now. Been to that restaurant like 10 or more times. Once you get hooked, you will want to go all the time.

My first Sushi experience, my great friend showed me the ins and outs on what to order, the best things on the menu and choosing and selecting different types of sushi’s and rolls for me to try. The first time i went I went with the simple ones, then. They bring you tea when you get into the restaurant, they put soya sauce and this green very spicy hot dip named wasabi where you mix it with your soya sauce to make it have a kick to it, they bring you a little bit of a salmon too. The second time when we went to sushi, I had the more advanced type of sushi and I loved it all. It was so yummy and it depends on how they are made. You can’t eat sushi everywhere.

I always like to try new things and I am very happy and excited that my great friend introduced me to it. I want to try to make sushi myself so that when I entertain at home, we can have a sushi night all prepared by me. I might take a course or learn to do it from online. Maybe I can become a sushi chef later on in future, but now I will just stick to the all you can eat Sushi place I go to. When we went to all you can eat, you could eat as much dessert you want like mango or mousse cake, green tea ice cream or different varieties of them, and as well as you have a selection of soft drinks to choose from as well. There was just a place mat style menu and anything on there you can eat as much as you want.

If you order too much and you leave sushi, maki rolls or something on the plate and do not eat them, depending on the place, they charge you if you leave them. They try not to waste any food.

Now, you can’t try sushi from anywhere. Do not buy the ones in the sushi boxes you see at the malls or whatever. When you go to a sushi restaurant, observe that there is no fish smells, and make sure they bring it fresh to you. Not in a box because you never know how long the ones in the box sits for. always be cautious and mindful of where you buy it.

I love Asian food. Not only Sushi, Sashimi, Maki Rolls, The Wasabi Sauce with Soya Sauce, I love Shanghai Noodles, Korean BBQ Where the waiters bring you the raw meat and you cook it right in front of you sometimes. Depends which restaurant you go to, I also love Vietnamese food, Pho, Pad Thai, Vegetable Pad Thai, Chicken Pad Thai, and other foods. Do you like the peanut and peanut butter sauce you dunk your shrimp and veggie rolls? I get excited when I go to a Chinese, Thai, Vietnamese, restaurants. I can eat this weekly. I want to go eat Asian food now. I am craving it.

Do you like sushi and other Asian food? What do you mostly enjoy?

Welcome 2014! Happy New Year!

Hello everyone, Now that 2013 is behind us, looking forward to brand new year, a fresh start, another 365 days. I would like to wish everyone a Happy New Year 2014. I wish you and your loved ones a happy, healthy, prosperous, successful year. Wishing you the best, and may 2014 be full of love, great and happy surprises, great memories and so much more. What are your plans for 2014? What are your resolutions? Do you keep up with your resolutions? What changes do you want to see? We can all make a difference in the world if we all pitch in and do our best to make this world a better place.

Are you planning to travel in 2014? lets see what 2014 has in store for all of us. I hope that everything will go well and we will go through another year. I know every year, we have our ups and downs and things always change in a year, but I hope that everything will be ups for everyone. I cannot believe 2013 is over. It went by so quickly. It seems just like yesterday we were celebrating 2013, but now onto another year. It seems like every passing year, time and the days are going by quicker and quicker.

This year I plan to attain, and accomplish many goals I have already set out. I do a lot of reflection the last week of the year thinking about what to do for the year ahead. Well, Goodbye 2013. Welcome 2014!

Wrapping up 2013 – Highlights of My Year

Wow, what a year it has been. Today is the last day of 2013, and there have been ups and downs, but mostly ups, and I have been so blessed in the past year with such incredible and beautiful Highlights, that I will never forget and I usually jot down all of my highlights in a note so that I can look back to see what I have accomplished, where I traveled, and other important days to remember. Here are the highlights of my year:

Did a Bit of Traveling by air and on the road — traveled to Dominican Republic, Boston, Massachusetts, (Had a Layover at the airport in Newark, New Jersey when I was landing I saw New York City — Yes I consider that A place I went to and saw this year), Visited Michigan, Cambridge, Ontario, and Niagara Falls.

When I visited Dominican Republic in Santo Domingo, went to the Be Live Hamaca Resort where I met incredible and lovely people and we became friends. It was a great gathering.

I had always wanted to go and eat and drink at “CHEERS” Bar in Boston, Massachusetts, It was an iconic TV Show from back in the day in the 80’s and 90’s, and I scratched that off my bucket list. Thank you to my kouyrigs/sisters in Boston for making that possible and for making that happen. Had Nachos and Beer there. Its a must to have The Cheers beer.

I visited the iconic and popular University of Harvard, touched John Harvard’s Shoe. toured Harvard Square and its vicinity, and ended up Graduating (lol)

Mastered the Boston Accent — MASTAHD THAH BAHSTAN ACCENT

Tried Sushi for the first time ever in the summer and I loved it. Now cannot get enough of it. Thank you to someone who is very dear to me, who introduced sushi, sashimi, maki rolls and so much more in the Japanese Cuisine.

Had the best lobster ever at the Lobster Pool in Massachusetts. I also dined at the Cheesecake factory

Went to a few parties here and there.

Attended Bible Studies and Conferences

Went to the Armenian Toronto Summer fest with my great friend, but I call her my sister from Montreal that I did not see for a while. It was a great reunion.

I am proud to say that this year one of my friends became a Contestant on Jeopardy and I can finally say I know someone who was a contestant on Jeopardy.

Met some of my Online Facebook friends in person, whom are like family to me now.

My Blog and Social Media and marketing success went through a roof, where I got an offer to write recipes in the Food and Drink Magazine, I have Robert Herjavec, Kevin O’Leary, Arlene Dickensen, and Jim Treliving subscribed to my blog. They are from Dragons, Den, I have reached close to 400,000 blog hits, Famous chefs such as Massimo Capra, Jamie Oliver, and Jacques Pepin and more have followed me as well. My LinkedIn Profile has been seen and followed by Arlene Dickensen. Plus so many people around the Globe have viewed and followed my blog from places I had never even heard about. Many people have added my blog site to their websites. So many more highlights that I cannot even remember them all. Thank you all for the support, and I will continue doing my work in 2014 and beyond.

I have written over 700 Articles.

Accomplished many personal goals and achieved excellence

All My cousins and I reunited for the first time since 1999, the summer I came back from Armenia.

Here is to 2014, with many more highlights to come.
Have a lovely New Year and best wishes, Health and happiness.

In The Kitchen With Stefano Faita

Recently, I discovered an incredible, wonderful and not to mention great looking chef on television on CBC. I was flipping through the channels one time and I really enjoy cooking shows, so I stopped on CBC’s channel while I saw this cooking show, and I saw that it was In The Kitchen with Stefano Faita, so I started to watch his cooking show, and I automatically knew it was a show I would like then I began to love it. I cannot wait to watch his show daily and especially, by the way Chef Stefano explains the way to cook food, incredibly easy methods, very tasty, full of flavour foods of which I like. I love to cook myself and I can tell that he is not afraid of adding a lot of flavour and he is always enthusiastic and excited when it comes to food.

This past week, I had the pleasure of speaking with Chef Stefano Faita during his chat that he had set up for his fans to ask him questions, and he gave me tips and tricks on what to do with stir fry when it becomes too liquidy, to always make sure my wok is hot and to make sure the liquid from the meat and vegetables dry out before putting in the soya sauce or whatever seasoning , and I had also asked him how to make pasta from scratch and he explained it to me thoroughly and I got to see his recipes and he answered me so quickly because it was an hour chat with him. He seems to be such a great person all around and I am so glad I got that moment to talk with him. I’d love to meet Chef Stefano Faita someday and enjoy his food that he makes with his magic chef hands. I am really impressed, and there are foods and ingredients that I never knew of until I learned them from Stefano. I enjoy chopping, dicing and the way he handles food. He is a natural.

I have learned so much about cooking from him that, I cannot wait to try his recipes at home to feed my family, friends and when people come over whether it’s for the holidays, occasions or for no reason, just to hang out with great company and great food in the mix, that will keep people coming back for more as Stefano says while he is cooking on Television.

You can catch In The Kitchen with Stefano Faita on CBC at 3:30pm Monday-Friday’s  in Canada or you can go to www.cbc.ca/inthekitchen to obtain more information, Stefano’s recipes, and where you can connect with him on Facebook, Twitter and more. You can also go to a taping of his show and be part of his audience. I wish Stefano Faita the best and May you continue working with those Magic Chef hands that you are so gifted with.

Talin’s Delicious Salad Dressing – Say Goodbye to Creamy!

Hello everyone,

I have started to eat really healthy for the past month and I am experimenting a lot in the kitchen about alternative and healthy ways to eat your food. Now some salads even though they are loaded with Veggies, can sometimes have many calories because of the dressing you put onto your salad. It plays a big part in promoting healthy eating. So, I came up with my very own dressing which is loaded with flavour, No calories and it kicks your salad up a few notches. Not just a notch. Just like Chef Emiral Lagasse would say.  Now it depends on how much Salad you are making, so eyeball how much of the ingredients below as to the quantity. Like say you have more than 5 people to feed or as desired or as you go, but here are my measurements.

Now without further due, here is my flavorful dressing.

Ingredients you will need to mix in separate bowl before adding to your garden salad:

Dry Ingredients:

1 tsp — Ground sumach Sumac (like a purplish/reddish powder)

1 tsp — of Salt

1 tsp — Black Pepper or Cracked Black Pepper.

1 tbsp — Ground Dried Mint

1 tsp — Ground and Chopped Parsley Flakes (You can find it in your spice aisle at the grocery store)

Pinch — of Cinnamon with the tip of your fingers.  Not too much!

half tsp — of Ground Ginger

Liquid Ingredients:

2 — Fresh Lemons — Make sure the skin is bright yellow as we will use some to zest about 1 tbsp worth of zest, maybe just a bit more than cut it in half and squeeze both Lemons well. Make sure you roll it a few times on your counter or cutting board to activate the juices inside and it will be easier to squeeze out with your Lemon squeeze.

3 tbsp — Olive Oil

3 tbsp — of Pure White Vinegar

1 Lime — Squeezed both sides and cut in half — Follow the same concept as Lemon but without Zesting it.

—– **NOTE** You can play around with the quantity and depending how small or big your salad is, make it according to the number amount of servings.

To Prepare:

Mix all the Liquid ingredients first, then as you go, add each dry ingredient separately into the mix and keep mixing it with your tbsp and then let your salad dressing sit for about 10 to 15 minutes until the dry ingredients have settled with Liquid ingredients because you want to let them incorporate with each other. Do not add it into the salad until after you let it sit. meanwhile you wait for the dressing to settle, set the table, do the dishes you took out to make your lunch or dinner so less washing of dishes later and you can get things done quicker after, then by the time you do all that, it will settle in, then you mix it well into the salad, and there you have it. Talin’s Salad Dressing. .

 

Bon apetit!

Sushi Lovers — This is For You

In the many years I have heard about sushi, the maki rolls and Japanese style cuisine, I told myself that I will never try sushi ever in my life and I will stay away from it because I am thinking about all the raw fish and everything and how I do not like things raw, but then this summer my great friend and sister said Hey Talin, let’s go to an all you can eat Sushi place, and so I decided, you know what? Why not, so I went and I had the Sushi and I fell in love with it. Now I am so addicted to all that, the Miso Soup, The California, Avocado Rolls, Dragon Rolls, Volcano, there are so many names for them. I tried the Salmon, Tempura, noodles, seaweed green salad, and so much more. I always said that I won’t try it, but now I can’t get enough of sushi. Its healthy and good for you and its so tasty and when you put it in the soya sauce, its extra tasty.  I have become a sushi expert now. Been to that restaurant like 5 or 6 times since summertime. Once you get hooked, you will want to go all the time.

My first Sushi experience, my great friend showed me the ins and outs on what to order, the best things on the menu and choosing and selecting different types of sushi’s and rolls for me to try. The first time i went I went with the simple ones, then. They bring you tea when you get into the restaurant, they put soya sauce and this green very spicy hot dip where you mix it with your soya sauce to make it have a kick to it, they bring you a little bit of a salmon too. The second time when we went to sushi, I had the more advanced type of sushi and I loved it all. It was so yummy and it depends on how they are made. You can’t eat sushi everywhere.

I always like to try new things and I am very happy and excited that my great friend introduced me to it. I want to try to make sushi myself so that when I entertain at home, we can have a sushi night all prepared by me. I might take a course or learn to do it from online. Maybe I can become a sushi chef later on in future, but now I will just stick to the all you can eat Sushi place I go to. When we went to all you can eat, you could eat as much dessert you want like mango or mousse cake, green tea ice cream or different varieties of them, and as well as you have a selection of soft drinks to choose from as well. There was just a place mat style menu and anything on there you can eat as much as you want.

If you order too much and you leave sushi, maki rolls or something on the plate and do not eat them, depending on the place, they charge you if you leave them. They try not to waste any food.

Now, you can’t try sushi from anywhere. Do not buy the ones in the sushi boxes you see at the malls or whatever. When you go to a sushi restaurant, observe that there is no fish smells, and make sure they bring it fresh to you. Not in a box because you never know how long the ones in the box sits for. always be cautious and mindful of where you buy it.

Do you like sushi? How was your first experience? Let the sushi lovers unite. Bon Apetit!

Happy Mothers Day To All Mothers and Future Mothers To Be.

Hello everyone,

Today, I want to wish all mothers of the world a very happy mothers day, I wish you all the best, health, happiness, goodness and all great things of life. Our Mothers sacrifice and do so much for us. They are our guidance counselor, give advice, nurture, raise,  doctors, nurses, cook, cleaner, driver, sending us to school, going grocery shopping, putting a roof over our heads, filling our empty stomach when we are hungry, and they do so much more. The list is endless and one of the toughest jobs to do in the world. Not only should today be considered mothers day. It should be everyday. Mothers need to be celebrated everyday. They do so much for us, they carried us in their body for 9 months, and went through so much to get us here. My mom is my rock and my everything. We shouldn’t just celebrate what they do for us, but how and who they are is important too.

I want to send thoughts and prayers to all mothers who are no longer physically with us on earth and some did not even get a chance to meet their mothers, some didn’t get to enjoy their mothers, unfortunately, but they are with you in spirit and in your hearts and your lives forever. That will never change. Just because someone is not there with you physically, it doesn’t mean they are not there. They will always watch over you and they will always be your mother no matter what.

It is really not about materialism and everything that our mom’s want from us on Mothers day, its really about our well-being and about what we do, the life choices we make, the decisions we make in life and who we become. Mom’s always worry about their children, it is a fact, and our mothers want nothing but the best for us and to make sure we are safe, happy and how we get through life.

So lets celebrate our mothers no matter if they are still here with us or have departed. Lets get together today and celebrate our beautiful moms. What are you going to do or already did for your mother today? What are your traditions every year to celebrate with your mom? Have a beautiful day everyone.

Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.

Talin’s Top Kitchen Gadgets & Machines

Hello! Today I am here to talk to you about my favourite and top gadgets and machines to use in the kitchen. The kitchen is one of my favourite spots in my house. I love to cook, I love to organize, I love to invent my own dishes and use spices, herbs and different types of food to create something new. I love cooking something different everyday for my family to have a variety of foods every week. I don’t like to make a lot because I am not a left over person.. I am a perfectionist when it comes to great tasting food. I am one of those people who take time to cook, and keep my area clean of debris and mess. These gadgets and machines help me do so. Now, here are my gadgets and machines starting from #10

10  — My Vegetable and food puree — that mashes up my mashed potatoes and other foods for soups, sauces and more.

09 — My T-fal Non-Stick pan which I use to cook eggs, bacon and hash browns in the mornings. — I use the smaller one to fry almonds, cashews, walnuts, pine nuts, for rice and other dishes…

08 — My Lagostina or T-fal Wok — Non Stick where I cook my stir fry, chilli, noodle stir fry, much more.

07 — My Hamilton beach toaster — it toasts 4 at one time and you have an option to toast frozen toast or breads and defrost it. Its pretty neat.

06 — My Garlic Grater, My Lemon Zester,  My Slicer — I love these ones. It saves me so much time and energy… I slice anything on it and it does a fabulous job. It was one of those As seen on TV things.

05 — My Moulinex Deep Fryer — My Moulinex deep fryer, I use canola or extra virgin Olive oil to fry my Fries, and other things and it does such a great job and cooks evenly. I use low caloric oils and non-fat always. I stay away from corn oil, vegetable oil. those are the worst you can use in the food.

04 — My Spatula — Its such a great tool to clean out the cake batter bowl and other types of liquids. I love my spatula. Its flexibility, and the way it’s made is incredible

03 — My non-stick cookie, cup cake, and cake pans — I just put a little bit of the Cooking spray and I take my batter and put them in and it bakes so evenly and it never sticks when I take it out. I am always afraid of that, but it comes out successful all the time

02 — My Lagostina Cookware — My pasta cooker, my pots, I like the way my food cooks and instantly. Normally rice takes about 30 minutes to cook, but the pot I use is fraction of that. it takes about 15 minutes. Its such an incredible tool to have in the kitchen.

01 — My Kitchenaid Stand Mixer — My Kitchen Aid stand mixer is above all in anything in the kitchen. I love that tool so much. I use it so many times now and the way it beats the batter, the way it beats other things, the way this machine works is incredible. Its a beautiful machine and it hardly makes any noise in the house. I am so glad to have it. It looks so beautiful on my kitchen counter. This thing is super heavy. i cannot put it in my lower cabinets, because its very durable and heavy so I just left it on the counter top. It looks so nice and adds something amazing to my kitchen.

There you have it. My top 10 gadgets and Machines in the kitchen….

🙂