Kitchen Update

Over the last few months we’ve been slowly revising our kitchen. In October I added some new shelving and counter space where there hadn’t been any and relocated our fridge to the opposite side of the room.

Last weekend I installed a new vent hood over the stove. Next month I’m planning to rip out the rest of the cabinets and counters and replace them with new shelving all the way around. There’s a lot of work to be done, but it’s been an incredible upgrade for us already. Both of us can work in the kitchen at the same time now… Something that hasn’t really been possible before. Next for the overhaul is to remove the dishwasher we never-ever use and install a new much larger farm-style apron-front sink that’s been stored in the kid’s room since November… waiting and taunting.

We’ve also replaced and added some new small appliances. The toaster recently got swapped out for what I thought was a better choice for us. I found out quickly that it was a major downgrade. Long story short: another toaster is on the way to replace the replacement. I’ll write about it soon (further evidence that I’m a big fat liar and this is just a food blog® masquerading as anything else). We also picked up a Ninja Creami after discovering it’s an arguably better consumer-focused version of the commercial PacoJet (I’ll probably write about that soon, too).

This post is really about the new blender and food processor that will be joining our happy little family in a week.

Food has always been important to us, but over the last four years especially we’ve been upping our game… working to seriously level-up the food that we’re able to eat through improved ingredient quality and elevated technique and cooking skills. This is partly because we’ve both worked hard to lose a lot of weight (450-plus pounds between us) and we just can’t eat the volumes of food we did before. Figuratively we can’t because if we do, we’ll go back to where we were… and also–the literally, in my case at least–my designer-inspired tiny stomach literally can’t hold much beyond two slices of toast at a time. For the record, mine was surgically assisted in 2011, but hers has been au naturel, baby, since 2017.

We eat out a fair amount. We like fine dining… small portions, big flavors. What we don’t like, though, is paying someone to make something in a restaurant that we can make at home ourselves. We try to save our dining out dollars for experiences and meals we wouldn’t or couldn’t think of because we’re not fulltime chefs who make their living inventing new flavor combinations that inspire their patrons.

I’m losing the thread…

Anyway, we took the leap on a new blender and food processor last night. After a fair amount of research we decided on the Vitamix A2500 Ultra Smart Prep Kitchen System bundle. I was originally planning to cobble my own set together from a reconditioned A2500, an additional 48-ounce container, and the food processor attachment kit, but once I did the math, it made sense to go with the new motor, and add the blender cup and bowl for basically nothing. The five-year warranty for their reconditioned items is almost unheard of, but the ten-year warranty for their new machines means I probably won’t ever have to think about buying a new blender again. All of this will replace a moderately-okay Hamilton Beach food processor and a $25 Oster blender that’s been treated terribly over its surprisingly long, but pathetically unimpressive life. All I can say for it is that it makes a passable hollandaise.

I can’t wait for our new toys to arrive. Standby for new food adventures.

Eggs Benny

Our version of Eggs Benedict. My partner and I aren’t very keen on poached eggs (making or eating them), so we church this up with a runny fried egg. Oh… And crisped serrano ham instead of a slice of soggy Canadian bacon.

I’m less a fan of a Wegman’s English muffin than I expected I’d be. They’re too… Too Much. Too heavy, too tough. It took too much effort to get through it with my knife. The flavor was meh. Thomas’s are no major improvement, but at least I can get through it with a knife and fork without tearing the stack to shreds.

Crab Cakes

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Crab Cakes


Units Scale
  • 1/2 pound Lump Crab Meat
  • 1 each Egg
  • 2 tbsp Duke’s Mayonnaise
  • 1 tsp Dijon Musard
  • 1 tsp Worcestershire Sauce
  • 1/8 tsp Salt
  • 1/8 tsp Old Bay Seasoning
  • 1 tbsp Celery, finely chopped


  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours