If you build it they will come! 

I’m a firm believer in manifesting your own destiny. So with Thanksgiving around the corner I’ve decided to remodel my 90’s kitchen and transform myself into the chef I know is hiding deep inside this serial reservationist!

I began my search where we all do, Yelp, and found Mr. Cabinet Care which has over 250 positive reviews! They’ve been in business for more than 30 years and they’ve been voted the best kitchen remodeling company 12 years in a row by the Orange County Register! They also give you a list of 800 references if you need more assurance.

I scheduled my free quote online and drove out to the showroom in Anaheim with nothing more than a dream and a photo of my sad kitchen.

Start with the Cabinets

I took a walk around the showroom with one of their certified designers and started to look deep into my soul. Was I a Carrie, a Gail, a Christie?!!!

After a slight existential crisis, I decided to be myself and start by choosing some custom cabinetry. They have over 100 different Duracore Cabinetry™ door styles to choose from which are then stained to your liking and and left to dry naturally instead of firing it up in an oven.

What does that mean for you? Less chances of micro-cracks, termites, and a lot less reason to use that 20 year limited or 1 year UNLIMITED warranty!

Next Choose your Countertops

Cambria™ Quartz or Granite? I can hardly tell the difference. But turns out those engineered quartz countertops might be better for those of us looking to clean less and still recreate a natural stone look. If you want something more natural, go with granite for brilliant surfaces and texture.

Brighten up that Backsplash

A counter top that continues straight up the wall, or something with a little more contrast? At Mr. Cabinet Care the options seem never ending and you can spend hours just imagining how great your food will look with a particular backdrop!

Now for the Fun Stuff

Upgrade those appliances to maximize your space and ensure every cabinet and drawer best suits your needs.

Half Moon Lazy Susan race anyone?? Add them to those hard to reach corners that were once completely unusable!

Want to protect those little fingers? Blue Motion technology keeps your cabinets from slamming!

Congratulations you’re Wolfgang Puck

Now that you know where to get your dream kitchen, it’s time to unleash the Puck! Armed with a recipe from Chef Hilary Henderson at CUT in Beverly Hills, set out to make this Thanksgiving one of the most memorable yet!

Cavatappi Pasta “Mac & Cheese”

Ingredients:

• 1 pound dried cavatappi pasta, or other bite-sized pasta tubes
• 6 tablespoons (3/4 stick) unsalted butter, plus extra for greasing
• 6 tablespoons all-purpose flour
• 1 bay leaf
• 4 cups milk
• 11/2 cups crème fraîche
• 11/2 teaspoons sea salt, plus extra as needed
• 33/4 cups freshly shredded mozzarella cheese
• 13/4 cups freshly shredded aged cheddar cheese
• Freshly ground white pepper
• 3/4 cup fresh brioche bread crumbs

Directors:

1. Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice cubes and water and place it near the sink. Add the pasta to the boiling water and cook until al dente (tender but still chewy), according to package instructions. Drain the pasta and immediately add it to the ice water, stirring until cooled, 1 to 2 minutes. Drain well and set aside.
2. Preheat an oven to 375 degrees. Butter a 3- to 4-quart square baking dish. Set aside.
3. Meanwhile, in a large saucepan, melt the butter over medium heat. Stirring continuously with a wire whisk, sprinkle in the flour and cook, stirring, for 1 minute. Add the bay leaf and, whisking continuously, slowly pour in the milk until smooth. Simmer, whisking occasionally, until the mixture has thickened, about 14 to 16 minutes. Remove and discard the bay leaf. Whisk in the crème fraîche and the salt; bring the mixture to a simmer.
4. Remove the pan from the heat and stir in 11/4 cups each of the mozzarella and cheddar until melted. Season to taste with some salt and white pepper.
5. In a large mixing bowl, combine the pasta and cheese sauce. Stir in 2 cups more of the mozzarella. Transfer the mixture to the prepared baking dish, spreading it evenly. Evenly sprinkle the remaining mozzarella and cheddar over the top, and then sprinkle with the bread crumbs.
6. Bake in the preheated oven until the mixture is bubbly and the bread crumbs are golden brown (about 30 minutes). Remove from the oven and leave to settle at room temperature for 10 minutes before scooping and serving.

Next comes my bathroom 🙂