I have n clue how to clean my hood. It is a Vent a hood huge stainless steal and it looks inside like a metal 2 sided box set high inside the hood.No easily viewed screen filter to clean. I don’t know if it has a filter or trap. More investigation needs to be done. It is hard to get under it to actually see anything.
Random question for today- it’s hot and you are trying to put together a dinner meal without going to the market. I have chicken breast on the bone, a huge Costco size bag f baby spinach plus whatever I have in my pantry. What would you make? My go to thought would be to roast the breast on a sheet pan with olive oil and spices. Any ideas for use of the spinach?
Put the spinach in a hot frying pan with a tiny bit of oil and some garlic and just let the heat cook the spinach down.
Otherwise, you can just have raw or wilted spinach salad, topped with your sliced chicken or as a separate dish. We often have spinach cooked within garlic as described above as well.
@VeryHappy - that is what I usually do. I’m looking for something less wilted. Tonight I did a quinoa with a lemon vinaigrette with chopped sun dried tomatoes- added in about 4 cups of spinach. It was slightly wilted. Added some goat cheese, roasted cashews on top. It was good. Still need more ideas as as the Costco tub of spinach seems to expand as you take some of the spinach out. While I used a lot I still have a lot of spinach left.
Maybe a spinach omlette tomorrow?
I just like a fairly simple spinach salad - spinach, toasted almonds or pecans, some sliced strawberries, blueberries or raspberries or even sliced apple, something onion like sliced sweet, red, or green onions, tossed with balsamic or raspberry vinaigrette.
With eggs - scrambled, omelet or quiche with gruyere and a little ham or bacon doesn’t hurt. 
I’ve had sliced sweet fresh strawberries in a spinach salad with slice toasted almonds and a sweet vinagarette. It was very nice.
Last night we had frozen cheese pizza from Whole Foods and I chopped a ton of spinach and topped it.
Then had some burrata that I broke up over it and added chopped kalamata olives and some bottled grilled
artichokes. It was delicious!
Oh my, that is so true. I’ve decided to stop buying certain things at Costco since it’s just DH and me – things like gallon bottles of barbecue sauce, soy sauce, spinach, chunks of Jarlsberg – these things seem to last for months. Well, except for the spinach.
Lately I’m addicted to a spinach salad topped with toasted almonds, blue cheese, dried cherries (or craisins in a pinch), tossed with a french vinaigrette…I could have it EVERY DAY…
I’d like to make some coasters from photographs. Seeking a user-friendly site. Non-techie; never used such a service. Snapfish? Shutterfly? Other?
@oregon101 - spinach on the frozen cheese pizza is a great suggestion
@mom60 – mine is a vent-a-hood. It’s actually pretty easy to clean, once someone shows you how. I suggest googling for a video, which is what I did. It takes me about ten minutes total. I take it apart, throw everything in the dishwasher, run the dishwasher, and re-assemble.
@dmd77: Mine is a Vent-a-Hood also. I’m going to search for that video!! The way I’ve been doing it (rarely, I’ll admit) just can’t be correct.
I know everyone is done talking about spinach and chicken, but I am visiting this thread for the first time in a while. I have been making chicken barley soup–wilt mirepoix (I buy it already chopped; most reliable source is Trader Joe’s) in a big pot, add cans or a quart container or two of store-bought chicken broth, half a bag of pearl barley and some cubed raw chicken (I use boneless thighs), simmer covered for an hour or so until the barley is soft and the soup thickens; if it’s too thick add some water or broth (or water and a packet of bouillon if you are out of broth!), throw in a bag or two of spinach and cook until it wilts. Salt and pepper to taste. If the chicken is already cooked, add it with the spinach. Leftovers are even better.
Just an FYI - TJ sells 10-min barley. I use it in stuffed peppers and soups.
@rutgersmamma - I’ve used Shutterfly before and it’s pretty user-friendly. They have a variety of coaster styles available.
Why do I get envelopes with every bill? Oh, I know the answer and the solution would be to go all electronic. But I tend to pay many via phone. Those envelopes get recycled.
Does anyone have one of those pot fillers above the cooktop? I understand the convenience of not having to carry a heavy pot of water from the sink to the stove. But once the cooking is over, don’t you have to carry the pot from the stove to the sink anyway?
What always worried me about them was, if they aren’t fully shut off or leak, the water would go onto the cooktop, right?