Oops, I Did It Again

Missed my blogiversary, that is.  But oh, well... It's a harmless 'forget.'

It's an interesting opportunity to look backward for a minute or two, though, through the last 2 years I've been sharing our lives with you.

First, I checked into posts of November 2011.  There was some baking going on, and I was in the midst of my kitchen zone series, 
and slipped in a shorter series on our few days of Thanksgiving prep.  I also found that not only do I forget about recipes I find on other blogs, 
I forget about new discoveries of my own.  The delicious pumpkin muffins haven't been made since the ones I wrote about on November 28.




Next, I went back to my maiden-month, November 2010.  

So recent, but forever ago, too.  I spent some time explaining our weekly pizza feasts, and the recipes used.  We had a terribly long power outage and low temps outside; an experience I've been happy not to do over. I also note that I began the blog with My Bucket List of many, many items and goals.  --I can't remember the last time I checked it, updated it, or did ANYthing on it.


My plan now, is to readjust that list and reset my personal compass.  There will be a lot of things I will give up, I'm guessing, and am not at all sure what I might add.  I think I'm less focused now, and more inclined to follow where the Lord leads on a day-to-day basis.  But I promise a new Bucket List in the nearish future.  

You've been warned.  ;-)

TKO Tuesday: Jazzing Up a Stock Plan

A bit of a back story... Years ago, Hubby was able to realize a long-time dream and developed a home construction program for his school.  With him at the helm, they (he and his construction classes of students as carpenters, plus volunteer subs to do specialty things like electrical and plumbing, with the kids learning by working alongside) built 13 houses in 14 years.  

Prince Inventive helping Dad,
& Sassy ready to help out, too.
She's standing on the tile entry
Stoic installed as a member of
that year's building class

It was a great program for the kids, well-regarded in the community, and he loved it.  He learned a lot... We all did, as the family seemed to take some part in every year's house, whether we wanted to or not.  ;-)  
But it was very time consuming, greatly infringed on family time, and he had new program ideas to pursue, so he turned over the reins.  

2006/07's kitchen.  Princess Eager is in the background,
cleaning window trim/

With the market as it's been, the program has moved along slowly since, and is just now finishing the first house since his last one in 2007.  As the instructor of the cabinet-building class, he still takes part with his cabinetry class building the kitchen and any other cabinetry for the house.  So when it comes to planning the kitchen layout and details, I get to help.


There is a local organization of area businessmen that funds each house-building project, and one of their members, a professional builder (and quality person extraordinaire), voluntarily GCs the project.  The group members help in locating and buying property, and in the latter years, the architectural drafting class at school would work on the house plan.  But this time, the lot the club bought was the last lot in a builder's development, for which there was already a county approved houseplan. 


I was a bit surprised, even aghast, at some of the features of the stock plan for this modest, 2-story house.  The first thing that jumped out at me was the fact that the powder room opens into the living room.  The kitchen was, in my opinion, not going to be comfortable or attractive, and in some aspects, even functional.  

I forgot to note on the plan, also, that the base corner to the left of the dishwasher was completely
inaccessible... A dead corner.  OK in a kitchen the size of mine, but not here.

Just because someone is buying a lower end, smallish home, they don't have to be stuck with an awful kitchen, so feeling for the future buyers, I gladly set to work.


First, I tried to reorient the powder room door toward the entry, and work with the peninsula plan.

The powers-that-be overruled the configuration change for the powder room, as it narrowed the living room (would have been worth it if it were my home), and didn't want to deal with filing a plan change with the county, as it would've required some changes in the understructure of the house.


Even though expanded as much as I dare, the peninsula plan was still tight inside.  Any bar overhang, especially with seating, infringed too far on the dining space.  In this plan the open dishwasher blocked access to the peninsula cabinets.  I could have moved the dishwasher around the corner into the peninsula, but when it was open, it would have obstructed a lot of the floorspace in the room.  So onto the next idea...

The aisles are tighter than optimum, but decent, as long as the fridge is counter-depth.  The aisles are 36"+ and about 42", respectively... and clear, not box to box, but counter edge to counter edge.  

Standard kitchen wisdom would say there isn't room for an island in this space.  Not optimally, no, but with the negatives of the peninsula plan, I thought the compromises might be reasonable.


I think an island, especially with the hefty butcher block top, adds some pizazz as a selling feature.  It helps the kitchen feel more stylish and upscale, which could appeal to a buyer looking at other economical housing.  --But it's not to the detriment of function, as it adds a bit of workspace, separation of zones with room and traffic flow for multiple workers, and storage.  Of course, Hubby always makes sure the cabinetry has full-extension drawer glides and high-quality construction.  This year, because of the better pricing than in previous years, the drawers and doors will even have soft-close hinges and glides.


I didn't have any say in the materials or colors so far, and I've heard the flooring, tile, and countertops are all ordered.  I know the cabinets will be fir, and since I have an "in" with the cabinet-maker, I can probably choose the island color.  I'll show finished pics when they're available.

TKO Tuesday: Mini Zone - Coffee/Tea Center

We have not been huge coffee or tea drinkers around here, so I didn't consider a special area for the accouterments of making and serving either when planning our kitchen.  I just thought the coffee maker would just be one of those little things we'd 'find a place for' when the kitchen was finished.


Our interest has grown, though, and do like a bit in milky, hot drinks, smoothies, or recipes.  We also have friends and family who are drink a lot of coffee.  Having it at all means needing space for the ingredients and equipment.

The first place the coffee maker landed was on the counterspace under the microwave.  The good part was its proximity to the prep sink, fridge, and microwave.  (We often warm 2/3 cup of soymilk in the microwave, then add the hot coffee.) The fist negative I noticed was the steam produced under the upper cabinet.  I pulled the coffee maker out from under the cabinet every time we made coffee.  Not everyone did.


The other problem was a problem with the lack of proximity to cups, spoons, syrups, etc.  The spoons and cups lived in the hutch, kiddy-corner across the room, and around the island.  The coffee grinder, filters, and coffee were stored out of reach in the 2nd shelf of the cabinet above.  We moved the syrups (and teas) around and around the kitchen, trying to find a space that 'made sense.' 


What made sense, ultimately, was to swap the coffee maker where we'd been keeping the fruit bowls... left of the main sink, so we just use that as the coffee-maker water source.  With no uppers above, the steam is never a problem.  We moved the oft-used cookbooks to the shelves above the fridge-freezer set with the rest, and then, had room for coffee mugs, coffees, grinder, filters, syrups, and teas in the corner's inset shelves. 

That enabled us to have the mugs handy to the coffee, which gave us more room in the hutch, while keeping the mugs still close to the dishwashers and in the dish storage area.  It's a walk to get milks or use the microwave, but we gained more, with the ability to store so many of the related needs together, than we lost.


This corner storage shelf caught the eye of an editor at HouseLogic.com, a site run by the Nat'l Assoc. of Realtors, and a photo from my blog was recently featured in 10 Ideas to Squeeze in More Kitchen Storage (picture #6).  They portrayed it as a way to utilize unused space in an older home by using an abandoned air duct chase... Not really our situation, since our house is new and I planned that area specifically.  But it's nice for the idea to be recognized, and also nice if people can utilize the solution without building their own home to get it.  ;-)

TKO Tuesday: Mini Zone - Microwave (and Fruit!)

A microwave can be used in a variety of ways within a household: mostly for snacks, mostly for reheating, used for/during meal prep, or a combination.  I'd say we are a case of the latter, with the least use for snack items, since we don't buy microwavable snacks, and don't microwave our popcorn.  


We use our microwave for reheating leftovers for lunches, warming hot beverages, softening or melting butter, steaming vegetables, and thawing meats.  For these purposes, it serves us best in between a fridge, close to the cooking/baking areas, and benefits from access to water at the prep sink.  


In our kitchen, we were able to situate it in the ideal location.  This isn't possible in all kitchens, and I feel like the microwave placement is something about which I could be a bit flexible, and put a little lower on the priority list in kitchen planning-- as long as it's not too far away from the fridge, especially, and any snackers/beverage warmers aren't going through the cooking/prep work area to use it.

We have ours in the lower shelf of the upper cabinets.  This is a bit high, but keeps it out of the way, and gives a good landing space underneath, so the trade-offs are reasonable.   The kids can reach it when they're old enough to use it independently.


We are able to store our microwavable baking pans and bowls in the cabinets above and below the microwave, which is helpful.





This area happens to be the most convenient place to keep our ample supply of fruit, also.  Across the aisle from the prep sink for washing and paring, and at the intersection of main aisles coming into the kitchen... all outside the more intense work areas, so accessible to the kids without getting underfoot of the baker or cook.

TKO Tuesday: Food Storage Zone

The food storage zone is where we keep bulk and extra supplies, canned goods, and refrigerated and frozen foods for cooking and baking...  All the things that we don't store at point of use.  They may be things we don't need to keep at our finger tips, but it sure is nice to have them handy.  Having had a pantry in the basement and a freezer in an detached garage, I love having this zone in the kitchen!

This is not at its neatest, but I decided to
go ahead and show things like they are

My pantry could be larger, but I'm glad to have what I do.  I chose solid shelves for easier cleaning, no tipping, and no drip-through.  I chose fixed shelving, rather than adjustable, for more sturdiness.  I know myself well to enough to know I'd never adjust things like that once they're filled anyway.


For my grain milling, I have 33-quart rolling food storage bins for grains.  These tuck nicely under my lowest shelves, and determined the distance of those shelves from the floor (19").  For the other shelves, I determined what I wanted to store and where.  The 2 shelves closest to the floor were for smaller containers of grains, grain milling appliances/tools, bins of potatoes and onions, and gallon jugs, so were spaced at 15" and 14," respectively.  The next 2 up were for canned goods, planned for stacking 2 high, so have 10" of space.  The shelf above that was planned for cereal-box height (14"), but now works well for a double stack of rice and bean storage bins.  The upper shelf has lots of room above, but is very difficult to reach, so I store baskets, containers, and other, mostly lightweight, things I don't need often.

Across the aisle from the pantry, and also a straight path from the prep and cooking area, are the refrigerator and freezer.  I love having the separate, specific appliances, so I get the most room in both.  I feel that his Electrolux Icon set was a good value at $1500 each.  We didn't want to spend the money or use the space for the special trim kits, but like the fridge in the Breakfast Center/Snack Zone, we put a toe kick underneath to avoid the standard dust gathering underneath.  This also puts the lower sections at a bit more reachable height.

In order to give the doors more swinging room, there is about 5" to the side of this set.  The tall narrow cabinet to the left of the freezer holds a step ladder, and the matching cabinet to the right of the fridge holds a broom and dust pan... 2 less things to jam in the pantry.


These little cabinets, and the fact that Hubby built the lower cookbook shelf separate from the upper one, make it possible to replace this more modestly sized fridge/freezer set with a standard 36" wide and taller unit, if the need ever arises.  The fridge in the Breakfast Center has ample trim around it for this reason, also.

You can see I haven't done to well on my pile cleanup here

I'd planned to have deep uppers over the fridge and freezer, but that didn't get done right away.  After working in the kitchen, and already having plenty of storage in the tops of other cabinets, I wasn't really excited to have any more.  AND, I'd neglected to plan any cookbook storage, so after seeing Caroline/Trailrunner's cookbook shelves on the Gardenweb Kitchen Forum, I fashioned my cookbook storage after hers.  I still wish I'd planned a more extensive and easily reachable storage solution, but this is a great alternative.                                                                                                                                      

What we have of a family message center is also in this area... The white board for keeping a grocery list, bulletin boards for schedules and menus, the calendar, and the chore chart.  It's nice to have it tucked in the alcove, so even though it's a bit messy at times, we don't really have to see it unless we need to.  :-)


I'd like to wish a very special day to the guy who builds all my dreams into reality...  Happy Birthday, Hubby!  I love you much!!  
♥

TKO Tuesday: Clean-Up Zone

Time to discuss the other major zone in the kitchen, the clean-up and dish storage area.

This, of course, includes the main (or only) sink, 

dishwasher(s), and, essential for me, dish storage. 


It's also great to have this area close to and/or where there can be a direct path to and from the eating areas... 
Hopefully, avoiding a walk through the cooking zone.  In our house this means someone can clear dishwashers and set the table during meal prep without disturbing the cooks, creating dangerous traffic situations around knives and hot food.



Dishes:  Some people store their dishes close to the eating area, but I find it easier to carry the needed dishes to the table, rather than carry all the clean dishes during dishwasher clearing, when I'm in a hurry to get cleanup accomplished... Just a turn from the dishwasher and into the shelf or drawer.

We have the glass, but need to install it!

In previous homes our dishes were stored in upper cabinets.  By the time I designed this kitchen, I'd heard about storing dishware in base cabinet drawers.  This seemed like a much easier way to grab a big stack of heavy-ish plates, and that has proven to be so.  This leaves our hutch for glasses, cups, serving bowls, and pitchers, with flatware in the drawers.  We really like this new method, and it's also much easier for the 2 youngest kids to reach their own dishes and help clear the dishwasher.  


Dishwasher placement:  In our last house, when we added a 2nd dishwasher, I had the brilliant idea, I thought at the time, to put a buffet counter in the dining room with the 2nd dishwasher, small sink, and tableware and flatware storage.  
Right away, it was a problem.  We needed both some silverware and some dishes in the kitchen for use with the microwave, and when the kids ate at the breakfast bar.  



I got a 2nd set of flatware specifically for kitchen use.  Even though it looked completely different than our usual set, there were always parts of both sets in each room.


Mostly, the separation of the 2 dishwashers was a problem.  I thought it made sense to wash the dishes in one, and the things used for prep and cooking in the other.  It doesn't work.  If there wasn't room in one dishwasher for more dishes or a large item, but there was still room in the other, the items traveled to the other room.  (Thankfully, we had a former window that served as a pass-through, so most of the time during dish-doing, we could station one person on each side to trade things back and forth.)  Also, if one dishwasher was 2/3 full and the other was 2/3 full, it was better to fill one all the way and run it, rather than leave 2 dishwashers almost full of dirty dishes.  


We always ended up with kitchen things in the dining room dishwasher and vice-versa.  It was a challenge to find a clean utensil or bowl.  There was a lot of walking or 'passing-through' to get clean dishes organized correctly.  It was a great-sounding theory that didn't at all work in practical, daily use... and a plan I certainly didn't repeat in this house.


Some people who visit the Gardenweb kitchen forum ask about which side of the sink they should place the dishwasher, and wonder if the fact that they're left or right-handed should factor in.  For me, that doesn't matter.  The open dishwasher should not be too close to the stove or in the prep and cooking work path.  It should also, in my opinion, be on the side closest to dish storage.  

Most guests can't find our paneled dishwashers,
as each appear to be a cabinet door with drawer above

I have one on each side of the sink, and I don't find either any easier or more difficult to load.  I do find it more frustrating to clear the one on the opposite side of the sink from the dish cabinets, as I miss the ability to take things right from the dishwasher and turn to plop them into the proper shelf.  I also miss the ability to stack things on the counter above the dishwasher, toward the dish storage, and just move them directly into place.  The spot that is "above the dishwasher, but toward the dish storage" from our left dishwasher is full of sink!  I'm not complaining, because with a 10-person household, we find 2 dishwashers VERY helpful and a great blessing... But if I had only one dishwasher, it wouldn't have the sink between it and the dish storage.



Sink:  Most of my life I had a 2-basin kitchen sink.  When I had a single, I missed the ability to separate dirty dishes from food prep... although it was good for bathing kids, sometimes 2 at a time.  So for this kitchen I never considered a single basin sink, and that was a mistake.  I hadn't thought about how the presence of our prep sink would change the requirements for the main sink.  I would be happier to have a large single basin, so I could scrub my rangetop parts and larger skillets, etc., than to have the division I no longer need.


Trash and towels:  We use our trash most during prep and during clean-up, so we situated it to serve both.  

An older photo showing how the trash (the white can
in the right end of the island)
orients to prep and cleanup areas

While we load the dishwashers, the trash pullout, across the aisle in the island, often stands open as we take dishes from the sink or counter, scrape solids and throw away napkins in the trash, then turn to load the dishwasher.  A very efficient system that we're quite happy with.

Towels in top drawer.
Small appliances to be used
in adjacent cooking area
in lower drawers.

Since towels are also needed near the sink, I keep them in the top drawer to the left of the left dishwasher.  It'd be handier to have them next to the sink, but this was a decent compromise.  I miss my old dishwasher with the metal front and wide handle that was so useful for hanging damp dish towels.  Eventually there will be towel bars tucked under the overhang on the end of the island for drying, and I look forward to those.  Right now our towels end up scattered about the room, or hanging on the oven handles, so aren't that handy to the sink.

TKO Tuesday: Breakfast Center/Snack Zone

Continuing with food prep/cooking areas, I'll veer off to left of the Baking Center (as if facing it), and discuss a secondary cooking and prep zone.


When we moved into our previous house, the single wall oven was in disrepair, as was the cooktop.  We replaced the cooktop with a 30-inch range, and the wall oven remained for a couple of years until we remodeled.  During that time it served as a very handy storage area for chips, cereals, breads, and crackers.  After the remodel I missed that feature, and no longer had large enough, in-kitchen storage for those things, so wanted to remedy that in our new home's kitchen.


Over the years, the toaster oven became a well-used appliance in our kitchen.  We rarely had regular toast, but used it for browning burritos, crisping English muffins, melting cheese on open-faced sandwiches, reheating pizza, etc., etc.  The white and chrome exterior and glass door were stained from heat, grease, and burned on spills.  Being a cheap less expensive model, the handle was sometimes crooked, and the knob fell off.  It was an aggravation and it was ugly... but a necessary evil, and with the daily use, it needed a convenient spot in the new kitchen. 

The solution to meeting both of these needs meant the creation of our Breakfast and Snack Center.


At first I hoped for a low-visibility location for the toaster oven, and actually worked on several ideas to try to hide it.  Knowing my family and the constant use of the heat-producing appliance, I realized that any doors or other cover would just end up getting left open, so settled on counter space.  I also spent a bit more for a sturdier oven whose exterior would be more forgiving in showing the signs of heavy use.

The counter in front of the toaster oven could be larger, but serves a purpose as landing zone for the toaster oven, and singular sandwich prep space.  
If more sandwiches are being made, that usually happens on the island.


The cabinet above stores crackers, chips, cereals, as well as peanut butter and honey.









The drawer immediately underneath 

the toaster oven houses our breads.  The bigger drawer under that holds napkins, placemats, and rarely used paper plates.  The bottom drawer holds waters bottles... and the salad spinner that seemed to fit nowhere else.






The refrigerator to the right is also a crucial part of this zone.  It holds milks, fruit, salad veggies, and anything to include in sandwiches that requires refrigeration.  This fridge also serves the dining room table by housing condiments and salad dressings.

Our kitchen table was included mostly for a 'hang out' spot for those doing homework or reading the paper while others cook or bake, but it serves this zone, also, as a breakfast or lunch spot on days those meals are done in shifts.

Wordy Wednesday: 4th Oven -also the Final?

Continuing from yesterday's post...
I was completely frustrated and worn out after the challenges and stresses of dealing with the Monogram oven and getting a resolution to my problem.  I was thankful, though, that I wasn't stuck with that oven and was free to try again.  That's a chance most appliance owners do not get.


I was torn, trying to decide between 3 approaches:  


I really didn't want to spend any more money, so my initial, and favorite, idea was to find a good, basic oven for an affordable price.  I could be happy with no more than a "Bake" mode, as long as I also had good quality and accurate temperatures.  Apparently this doesn't exist.  From what I learned in research and conversations with appliance repair techs, the less expensive ovens only seem to be cheaper...not just in price, but definitely in construction quality and performance.  I checked Craigslist.org, and other used avenues.  I was too uncertain about dealing with people who might be less than honest about their right to sell the appliance and/or its working condition. This option quickly faded away.                                                                                             
The 2nd option was to try to stay 'middle of the road,' spending no more, and hopefully, less, than the price of the Monogram.  But that $3000 - $4000 is still a LOT of money, and I wasn't interested in any more problems like I'd been through, especially in performance...So I'd have to be really sure the chances of difficulties were low.                                                                                                                              
The 3rd option was to move up a notch and consider the best of the best.  I thought this was my least likely option, as I'm terminally practical and frugal.  I also wasn't sure more money would ensure me better performance, so it was going to take a lot to convince me to spend more.

I went in to various appliance stores, and told them of my prior problems, my needs, and described my baking habits.  One of the salesmen to whom I spoke used to work in R&D at Wolf and called someone he knew there in engineering, to tell him my story and see if there was any oven that would keep up with the ins and outs of pizza baking.  (I already knew the Fisher & Paykel oven had done fine with that, so I knew it wasn't impossible.)  

Wolf - E Series

The Wolf engineer said that the Wolf oven would keep up, as long as the oven door was open for less than a minute (otherwise it would need recovery time of 5 minutes to regain the heat), and, based on the testing he'd witnessed in their labs, the Electrolux would the more affordable 2nd choice. 

Electrolux

Since Wolf and Electrolux (in that order) seemed to be the top recommendations most places I visited, I carefully considered each.  (Bosch was in the same price range as the Elux, but had just come out with a new model for which there was no real performance or repair data yet.)  The Wolf seemed to be the one that would seem surest to meet my needs, but its retail price at about twice that of the Electrolux was definitely stopping me from jumping at it.

The big problem for me with the Electrolux was the fact that in the previous year's model, there were widespread problems with the electronic boards.  Electrolux said they'd been fixed, but it was too soon to tell, and I was leery of accepting their claims after they'd just sold a year's worth of problematic ovens.

When I discussed all the pluses of the Wolf with Hubby, and then was offered a floor model Wolf E Series double oven for approximately $1500 off retail, he said "Go for the best."

Oven #4:

Wolf E Series Double Oven

Findings that impressed me, pre-purchase:

• Wolf has strict quality control and tests and retests each unit throughout the build process.  The  appliances are made in the USA, which is a plus for me.  

• Wolf ovens' special and well-regarded Dual Convection is a technology they've used successfully for years. 

• Lots of positive reviews from users. 

• It has touch pad controls, but white and matte, not the smeary black glass. 

• Because of the nicely thorough user's manual, I found that the preheat mode does NOT come on for temperature recovery or temperature increases, unless the oven is turned off and back on... YAY. (Advice: Be SURE to read the manual for any oven, or appliance, you're considering.  Some are more helpful than others.)

• The temperature adjustments can be made in 1 degree increments. 

• The full-extension glide racks, although a little difficult to move around, and only 2 per double oven, do not take up so much room that they decrease oven rack positions. 

• I had very positive interactions with Wolf customer service regarding needs for my rangetop.

More positives after installing and using it:

• It looks wonderful!  :-)  The touch pad is easy to use and stays nice looking.  The windows and lighting are good. 

Oodles of evenly brown cookies

• The convection system is different than any I've used before, and better.  I use convection modes much more in this oven than any previously.  Multi-rack baking and roasting works great. 

• The glide racks pull out so easily and I love the full-extension to reach to the back of the rack without fear of burning. 

• I was able to find what percentages of what heating elements are used for each cooking mode so that I can fine tune my baking method, as desired, by choosing certain modes.  (This was especially helpful in determining how to bake pizzas with nicely browned crusts and tops, both.  For example, if I put the pizza stone on the bottom rack in the lowest position, I use "Roast," which uses 70% bottom heat and 30% from the top.  If I go up one rack position in order to use the glide rack, I switch to "Bake," which heats 90% from the bottom and 10% from the top.)

Negatives:

• We had to adjust the size of the oven cabinet again.  Not this oven's fault, but it amazes me how much ovens can vary.  It makes replacing an oven for the non-DIYer much more difficult, and may limit options.

• In regard to performance...NONE.  We really are happy with this oven.

• In regard to porcelain interior, though....  :-(   I noticed some pits, apparently under spill areas, a few weeks ago.  Last week I found that near the front corners inside the oven, the porcelain is splintering.  I discovered this when I made a swipe at what I thought was crumbs inside the oven, and I got a blue piece of the glass shards in my finger.  Ouch.

Resolution:

• ??   I will let you know.  I have contacted Wolf and they asked me to go ahead and send the photos I offered.  I haven't heard back from them yet...

We do not abuse our ovens.  We only use them... a lot.  I use high temperatures at least once weekly for the 3 hour pizza-making process.  I have been open about that with Wolf, and have asked that since this isn't the first time I've encountered a similar problem, is there something I can do differently, or are residential ovens not made for this kind of use?

Overall Impression:
I love this oven.  Definitely a step up from prior ovens.  The only other choice I'd rather make is to get 2 single E-Series ovens, so I could orient them both at the higher, more reachable and viewable height, and so I could have convection and the great probe in each.  (The L-Series has convection and probe in both ovens, but I like how this one looks!)   I am looking forward to a resolution on the porcelain, but the problem isn't enough to turn me off the oven.


See updates here:  (Almost) Wordless Wednesday.  The question mark on the photo above was not necessary.  I give Wolf and their ovens ++ !