Hi there-thanks for asking about how the shelving project turned out. I ended up going with a mix of poplar for the frame and birch ply for the adjustable shelves, mostly because I wanted something that would take paint well without a ton of grain showing through. The trickiest part was getting the shelf pin holes perfectly spaced; I used a drill guide and clamped a straightedge across the sides to keep everything aligned. Each shelf is about 36 inches wide and 12 inches deep, which gives enough room for cookbooks without sagging. I routed a small chamfer on the front edges to soften the look, and after two coats of primer and one of satin enamel, it came out cleaner than I expected. The whole thing is anchored to the wall studs with L-brackets hidden behind the back panel. Let me know if you want the cut list-I saved my notes.
Also, the paint color ended up being a warm gray with just a hint of blue, which matches the trim in the dining area surprisingly well. I was worried it would clash with the oak floors, but it actually picks up the cooler tones in the wood grain. Next time I might try walnut for the shelves just to see how the contrast works.
| OMAHA STEAKS
Selected cuts, prepared with care
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A Sampling of Exceptional CutsA curated selection of steaks, prepared for your consideration
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Omaha Steaks has allocated 500 gourmet sampler boxes for this program. Each box-with a retail value above $600-is provided at no charge to participants. One sampler per household, and this offer concludes Tomorrow. Recipients of this message are guaranteed a box. Each cut is hand-selected and flash-frozen to lock in its flavor profile. The result is a dining experience shaped by careful sourcing and preparation. |
| INSIDE YOUR BOX |
| 4 Filet Mignons |
4 Ribeyes |
| 4 New York Strips |
6 Top Sirloins |
Quantities are determined by program allocation. One sampler per household. |
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About that recipe you were curious about-I tried a braised lamb shank approach last weekend and it turned out well enough that I wanted to share the method. I seared the shanks in a heavy pot until they were deeply browned on all sides, then set them aside and cooked down onion, carrot, and celery with a little tomato paste until it started to caramelize. Deglazed with a cup of red wine and let it reduce by about half before adding beef broth, a sprig of rosemary, and a couple of bay leaves. Returned the shanks to the pot, covered it, and let it simmer on low for about two and a half hours. The meat pulled away from the bone cleanly and the sauce thickened nicely on its own without any flour.
I served it over parsnip puree instead of potatoes-just boiled parsnips blended with a splash of cream and butter-and the sweetness balanced the rich lamb. Next time I might add a strip of orange zest to the braising liquid to brighten it up a bit. Let me know if you want the full measurements; I wrote everything down as I went.