We're cooking!
Posted: Tue 10 Jun, 2008 11:25 pm
We've always had a fridge and a microwave in the shop's kitchen, which doubles as an office - even though we have an office, which doubles as a stockroom ............. even though we have a stockroom ....
In the kitchen there is also a breadmaker, one time we used to bake a loaf each day and we and/or our staff would bring in sandwich fillings. That all stopped when the kitchen to office ratio increased in favour of the office bit!
Recently we inherited a combi microwave, already have one at home; this one is not as good, so it's been sitting in our garage (which doubles as .....) for some time.
But over the past few weeks I've been having a clearout in the workshop and now the (very basic) shop kitchen microwave is now the workshop microwave and the inherited combi microwave is the shop kitchen one.
This means that I can have pizzas and other (healthier) non microwave-able stuff for lunch now.
The workshop microwave will come in handy for re-heating the odd cup of coffee, but it's main use is for making starch paste.
Now that I can do this without that tedious 15 second walk I think I'll be sending much more stuff out hinged in the best way!
Now then, down to the nitty gritty - asked once before and the place was like a morgue .....
Do you make starch paste? Do you make your own hinges from pure kozo? When/how often do you use this? Where do you buy these things?
If you answer 'no' to the 1st two questions, what is your highest quality hingeing method/material; when do you upgrade to it and what are you upgrading from?
In the kitchen there is also a breadmaker, one time we used to bake a loaf each day and we and/or our staff would bring in sandwich fillings. That all stopped when the kitchen to office ratio increased in favour of the office bit!
Recently we inherited a combi microwave, already have one at home; this one is not as good, so it's been sitting in our garage (which doubles as .....) for some time.
But over the past few weeks I've been having a clearout in the workshop and now the (very basic) shop kitchen microwave is now the workshop microwave and the inherited combi microwave is the shop kitchen one.
This means that I can have pizzas and other (healthier) non microwave-able stuff for lunch now.
The workshop microwave will come in handy for re-heating the odd cup of coffee, but it's main use is for making starch paste.
Now that I can do this without that tedious 15 second walk I think I'll be sending much more stuff out hinged in the best way!
Now then, down to the nitty gritty - asked once before and the place was like a morgue .....
Do you make starch paste? Do you make your own hinges from pure kozo? When/how often do you use this? Where do you buy these things?
If you answer 'no' to the 1st two questions, what is your highest quality hingeing method/material; when do you upgrade to it and what are you upgrading from?