For a long time - several years, at least - we've had a huge, double-basin, cast-iron kitchen sink sitting in our garage. It was just waiting for the day that we'd get motivated enough to install it in our unfinished basement as a salvaged laundry sink.

For Christmas, Rob and I got a got a subscription to Old House Interiors.

Our April 2013 issue just arrived, and in it is an article about kitchen curtains.

One of the kitchens pictured had adorable red and white polka dot curtains, '50s style cabinets featuring adorable red hardware and white subway tile with a red border. It's a color scheme I love.

Today's recipe comes from Erin Lippitz, my coworker who frequently guest-blogs about making cakes and other baked goods.

I frequently give blood at Community Blood Services of Illinois in Urbana, but yesterday, I accomplished two things while I was there.

I usually pride myself on being a sensible shopper. I made lists, prioritize, watch for sales and so on. But when I get to Beachy's, my favorite Amish bulk food store, it's like I can't stop myself from chucking things into my cart.

Just as fellow food-blogger Jeannette Beck writes about finally being done with ham leftovers, I'm blogging about how Rob made a delicious glazed ham last night.

When I was planning my most recent trip to Beachy's, my favorite Amish bulk food store, I flipped through my "Better than Store-bought" cookbook to see if ther

I mentioned yesterday, when I posted a recipe for homemade soft pretzels, that I was in quite the I-could-make-that-food mood Saturday.

One thing I tried: homemade mustard.

This weekend, I was in some sort of I-could-make-that-from-scratch mood. A trip to Beachy's, my favorite Amish bulk food store, only made it worse.

I was talking with my coworker, Cassandra Schowengerdt, who works in The News-Gazette's marketing department, and she mentioned this recipe for peanut-butter and honey granola.