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Posted by Stacy Randall

https://ikeahackers.net/2025/09/ikea-bergvattnet-range.html

Why the IKEA BERGVATTNET Collection Matters for Your Home Imagine opening your pantry to find it overflowing, only to realize that almost everything inside is spoiled or off-limits. That’s the reality of our planet’s water supply: abundant at first glance, but only a fraction is safe and usable. A mere 0.5% of the freshwater is available to humans, and most of it, unfortunately, is contaminated. With water scarcity becoming one of the defining challenges of our time, design-forward brands are […]

The post IKEA’s Bold New Collection Tackles the Global Water Crisis Right At Home first appeared on IKEA Hackers.

https://ikeahackers.net/2025/09/ikea-bergvattnet-range.html

https://ikeahackers.net/?p=98922

theenglishkitchen_feed

https://www.theenglishkitchen.co/2025/09/oven-swiss-steak.html

Swiss steak was always a favorite supper of ours when I was growing up. I can remember watching my mother stand at the counter pounding flour into the steak. Sometimes she would let me help. Her recipe was nothing fancy. It was simply the pounded steak, braised in canned tomatoes with onions, salt and pepper.

Braised long and slow the steak melted in the mouth. She used to serve it with piles of fluffy mashed potatoes to help hold an extra puddle of the sauce, and of course a vegetable on the side. Canned green beans or peas and carrots were a favorite.

This version of Swiss Steak that I am sharing with you today is a recipe that I adapted from the Cooking For Two cookbook, published by Better Homes & Gardens in 1968. I love these old cookbooks and recipes. They remind me of my childhood. Simple recipes using simple ingredients and methods. Delicious and family friendly.

This version is quite different from my mothers. One, it is baked in the oven. Two it has a delicious sauce filled with a mix of tender vegetables along with the tinned tomatoes along with a hint of Worcestershire sauce. This adds a special something that is very appealing. Third, a bit of cheese is scattered over the top at the end of the bake-time which adds another layer of richness.

The original recipe suggested serving it with baked and buttered, jacket potatoes, an orange and avocado salad, poppy seed rolls with jelly or jam, along with some chilled peach halves and taffy bars for dessert.

It all sounds really delicious and lovely, but far more than I could eat.

I enjoyed this served with mashed potatoes and a vegetable on the side. I cooked carrots and peas to go with it. They were what my mother would have served with such a dish as this. Altogether it was a very delicious meal. I froze half of it to enjoy at a later date.

WHAT YOU NEED

TO MAKE OVEN SWISS STEAK

A few simple ingredients, a shallow casserole dish and an oven.

1/2-to-3/4-pound boneless beef round steak, 3/4 inch thick (226g - 339g)
2 TBS all-purpose plain flour
2 TBS fat (beef tallow shortening, ghee, oil etc.)
Salt and pepper
1 cup (226g) stewed tomatoes, undrained
1/2 stick of celery, trimmed and chopped
1/2 medium carrot, peeled chopped
1 TBS chopped onion
1/4 tsp Worcestershire sauce
2 TBS grated sharp cheddar cheese

I used a simple braising steak. I actually cut it into four small pieces, two per person.

For the fat I used beef tallow because that is what I had. In the old days they would probably have used shortening or lard. Now that I have made my own ghee I might be tempted to use that next time for extra richness.

I used tinned stewed tomatoes that contained onions, celery and peppers. I am not sure that those ingredients added anything. Mine were chopped. I think next time I will just use tinned whole tomatoes with their juice and then just crush them with my hands.

I added a bit of extra Worcestershire sauce as I enjoy the flavor!

The original recipe called for sharp American cheese. I didn't have that, so I used a good sharp cheddar.

HOW TO MAKE

OVEN SWISS STEAK

This was very simple to make. Do make sure you cover the casserole dish tightly so that the sauce doesn't evaporate too much.

Cut the meat into two portions. Season with the salt and then dust with half of the flour. Pound the flour into the steak using a meat mallet. Set the remaining flour aside. (If you don't have a meat mallet you can use the edge of a bread-and-butter plate or the dull side of a knife to pound the steak.)
Preheat the oven to 350*F/180*C/ gas mark 4.
Heat the fat in a skillet. Add the steak and brown on both sides over medium high heat. Remove to a shallow baking dish. Set aside. (I used melted beef tallow.)
Blend the remaining flour into the pan drippings. Add the carrot, onion and celery to the pan along with the stewed tomatoes and Worcestershire sauce. (There were not a lot of drippings left in the pan. I added a bit more tallow so that they flour had something to blend into.)
Season to taste along with some salt and pepper. Pour over the steak in the baking dish. Cover tightly. (I wouldn't add a lot of salt, but a nice pinch of pepper adds a lovely contrast to everything else.)
Bake in the preheated oven for 2 hours until meat and vegetables are tender. (Make sure you check it about 1 1/2 hours into the bake time just to make sure that things are not drying out. If you think they are, then add a bit of stock or water.)
Uncover and sprinkle the cheese over the meat. Return to the oven for a few minutes to melt the cheese.
Serve warm from the oven.

PERSONAL NOTES

I would have liked there to be more sauce as it was a bit on the dry side. The next time I make it I will double the amount of stewed tomatoes used as well as the Worcestershire Sauce.

I enjoyed the vegetables in the sauce but would probably chop them a bit finer next time I make it.

I would start checking the steak after 1 1/2 hours to see if it is done. My steak was very tender at 1 1/2 hours.

I really liked the touch of cheese on top. It added a really nice flavor to the dish and a special richness!

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE DOUBLED?

Absolutely! Just double all of the ingredient amounts. The time should stay the same.

DO I NEED TO USE CARROTS, CELERY AND ONIONS?

This mixture is called a mirepoix and is the basis for any good sauce. I think that leaving them out would alter the taste of the sauce too much.

DO I NEED TO USE STEWED TOMATOES?

You can use any type of cooked tomatoes. Do not drain.

CAN I LEAVE OFF THE CHEESE?

Absolutely. You can leave the cheese off, or you can use another kind of cheese if you wish. Swiss cheese would be lovely as would American cheese.

FEW OTHER VINTAGE MAIN DISH

RECIPES TO ENJOY

LAZY DAISY MEATBALLS - Tender, flavor-filled meatballs in a rich and creamy gravy. These were part of a vintage menu I cooked which included the meatballs, scalloped potatoes, buttered beets, pineapple coleslaw and lemon surprise dessert. All recipes are included.

TOP HAT PORK CHOPS - This recipe is for delicious pork chops that are baked with a fabulously tasty corn stuffing baked on top. I got the recipe in my mother's cookbook from the early 1950's entitled Martha Logan's Meat Cookbook. I served these delicious chops with potatoes Margaret, squash rings, mixed vegetables and a lemon pudding for dessert. All recipes are included.

Pin this recipe to your Main Dish, Beef, and Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: Makes 2 Servings

Author: Marie Rayner

Oven Swiss Steak

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A vintage recipe for tender and juicy steak with a lovely tomato and vegetable sauce.

Ingredients

1/2-to-3/4-pound boneless beef round steak, 3/4 inch thick (226g - 339g)
2 TBS all-purpose plain flour
2 TBS fat (beef tallow shortening, ghee, oil etc.)
Salt and pepper
1 cup (226g) stewed tomatoes, undrained
1/2 stick of celery, trimmed and chopped
1/2 medium carrot, peeled chopped
1 TBS chopped onion
1/4 tsp Worcestershire sauce
2 TBS grated sharp cheddar cheese

Instructions

Cut the meat into two portions. Season with the salt and then dust with half of the flour. Pound the flour into the steak using a meat mallet. Set the remaining flour aside.
Preheat the oven to 350*F/180*C/ gas mark 4.
Heat the fat in a skillet. Add the steak and brown on both sides over medium high heat. Remove to a shallow baking dish. Set aside.
Blend the remaining flour into the pan drippings. Add the carrot, onion and celery to the pan along with the stewed tomatoes and Worcestershire sauce.
Season to taste along with some salt and pepper. Pour over the steak in the baking dish. Cover tightly.
Bake in the preheated oven for 2 hours until meat and vegetables are tender.
Uncover and sprinkle the cheese over the meat. Return to the oven for a few minutes to melt the cheese.
Serve warm from the oven.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

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https://www.theenglishkitchen.co/2025/09/oven-swiss-steak.html

teaotter posting in

fan_flashworks

Hey, everyone! It’s been a while, but we want to thank you so much for your comments and feedback on the Proposal to Remove the Challenge Tags post. It was all super helpful, and we spent a long time mulling over the best approach to take. We wanted to keep the functions of the challenge tags while freeing up tag space, and it was a bit of a conundrum.

Then

treonb kindly and wonderfully approached us about creating a comprehensive spreadsheet of all

fan_flashworks entries ever!!

This has ultimately resulted in a Community Report web tool, where you can search and filter the comm entries by challenge, fandom, and type. What’s more, exciting bonus! There’s also an individual Creator Report web tool, where you can see your own (and other’s) entries. Please take a look at these and try them out. We’re really excited about them.

(We are so grateful for all of

treonb’s amazing work on this -- please join us in a hearty round of applause!)

Data-cleaning is still in progress (especially wrt fandoms) and will likely be on-going, but we are proud to announce that our data project is open for business! Check these out:

Fan Flashworks Community Report

Fan Flashworks Creator Report

For the spreadsheet-y types among you, here is the complete dataset of fanworks, plus a full list of challenges, available in a community Google drive doc. An important note about using the spreadsheet: this is set as View only. If you want to sort or filter the data in spreadsheet form, you can either download your own copy or make a Filter View (by going to the Data menu and selecting Create filter view - this won’t affect other users’ view of the spreadsheet).

( FAQ )

We’re going to wait about two months to iron out any issues with these resources, and then we’ll remove the challenge tags from the comm, to give us elbow room to keep adding new creators and fandoms.

Huge huge thanks again to

treonb for all their amazing work on this project!!

darkjediqueen posting in

fan_flashworks

Title: HQ Fun
Rating: NC-17
Warnings: Explicit Sex
Fandom: S.W.A.T.
Relationships: Molly Hicks/Donovan Rocker
Tags: Established Relationship, Roleplay
Summary: Donny really loved Molly and the fun they have.
Word Count: 2,662

( HQ Fun )

ikeahacker_feed

Posted by Stacy Randall

https://ikeahackers.net/2025/09/ikea-stockholm-2025-home-tour-jake-sammon.html

https://ikeahackers.net/?p=98809

Anyone who doubts the saying, “Good things come in small packages,” obviously never visited Jake Sammon’s studio apartment. The playful, well-designed space has a decidedly 70s-inspired feel, although it wasn’t always the stylish abode it is today. “When I first moved in, it wasn’t exactly what you’d call ‘cute.’” Jake reminisced. The apartment, located in a 1950s building in Ottawa, Ontario, Canada, came with a few quirks, but also showcased some charming details, like original trim and a roomy layout […]

The post An IKEA Coffee Table Was the Springboard for This Sensational Studio first appeared on IKEA Hackers.

https://ikeahackers.net/2025/09/ikea-stockholm-2025-home-tour-jake-sammon.html

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smithsonian_hist_arc_feed

https://www.smithsonianmag.com/history/the-reinvention-of-george-washingtons-mother-from-paragon-of-virtue-to-greedy-shrew-to-widow-striving-for-independence-180987313/

A new biography examines how 19th-century Americans remembered Mary Ball Washington, who raised the future president largely on her own after her husband’s death in 1743

https://www.smithsonianmag.com/history/the-reinvention-of-george-washingtons-mother-from-paragon-of-virtue-to-greedy-shrew-to-widow-striving-for-independence-180987313/

theenglishkitchen_feed

https://www.theenglishkitchen.co/2025/09/how-to-make-ghee-quick-easy-economical.html

One thing which has always been on my bucket list to make is Ghee. My sister has been making her own for a while now and has espoused the qualities of using it in her cooking. I have looked at buying it in the past, but it can be quite expensive, so I have kept putting it off.

The other day my sister said that if I got myself a pound of butter and a jar, I could go to her place and she would talk me through making some, and that it was really easy to make. How could I turn down an offer like that! I said sure and yesterday we did just that!

I have to say I was really impressed with just how simple and easy it was to make, and it turned out beautiful! If you can melt butter in a saucepan, you can make ghee!

I haven't used it for cooking yet but watch this space! I have great plans!

WHAT IS GHEE

AND HOW DOES IT DIFFER

FROM CLARIFIED

BUTTER?

You may be unfamiliar with just what Ghee is. It is an ingredient which is used a great deal in Indian cooking, but not just for that. Essentially it is not too awfully different than clarified butter. It is extremely easy to make and much cheaper to make at home than it is to buy. Shelf stable with a high smoke point, it is excellent for frying or roasting things at a high temperature without risk of it burning.

Clarified butter is normal butter heated until it melts and with the dairy and water removed. Ghee is a bit purer than that in that is has ALL/100% of the dairy and water removed. That is the main difference.

They both have an intense butter flavor, but Ghee has an additional slightly nutty flavor due to the light browning of the milk solids, which is quite moreish I have to say.

They both have a golden yellow color and when heated are completely clear. (See photos below.)

They both heat to a high temperature, higher than most oils, without smoking (230*C/450*F) so this makes them ideal for frying and sauteeing.

WHAT YOU NEED

TO MAKE GHEE FROM SCRATCH

1 pound of unsalted butter
a medium saucepan with a thick and shiny bottom

You can use salted butter if you want, but traditionally ghee is made with unsalted butter. That way you don't have to be worried about how much salt is in a particular recipe. Since traditionally it is being used in recipes that contain a lot of seasonings and other flavors, it is important to check the salt, therefore unsalted butter is preferable.

A thick bottomed pan will conduct the heat more efficiently, and a silver bottom will enable you to be able to see the milk solids browning better. You really do not want them to burn.

HOW TO MAKE GHEE

FROM SCRATCH

It really is not rocket science. You will be amazed at how very easy this is to do.

Unwrap your butter and place it into a medium saucepan with a heavy shiny steel bottom. (So that you can see when the milk solids are golden brown much easier.)
Place over medium-low heat and leave to melt.
Once it melts, leave it to simmer for 10 minutes. At five minutes it will begin to foam, at seven minutes, most of the foam will be gone, and by the end of the 10 minutes it should be almost all gone. (Mine took about 15 minute altogether.)
When it is done the milk solids which settle at the bottom of the pan will turn golden brown. Do not let them burn. (This is why a low temperature is essential.)
Once they are golden brown and most of the foam has disappeared you are ready to decant it. I did take a metal spoon and removed all of the foam that remained, discarding it.

Place a double layer of cheesecloth over a mesh colander that you have placed over a large bowl. (I used my batter bowl.)
Strain the melted butter through the cheesecloth into the bowl. The cheesecloth should catch all of the solids.
Place a funnel, again lined with a double layer of cheesecloth, over a pint jar. Decant the butter from the bowl into the jar. The cheesecloth should catch all of the remaining milk solids and you will have a crystal clear liquid.
Cover and allow to cool down. Store in the refrigerator for up to 1 year, or on the countertop for up to 4 months.

ESSENTIAL NOTES

You may double this recipe but do note that it may take a longer time for the water to evaporate from the melted butter and for the milk solids to sink to the bottom of the pan and brown. For larger amounts you can use a skillet, with a larger base than the saucepan, but shallow walls. Just make sure your skillet isn't too large or the butter will be spread too thin.
You may also cut this recipe in half. Use a smaller saucepan in order to keep the butter from spreading out too thin and make it difficult to monitor.
It is best to use a saucepan/skillet with a shiny bottom so that you can really see when the butter solids are browning and to prevent it from burning.

WHAT TO DO WITH GHEE

Now that you have your very own ghee, and at a fraction of the cost that you would pay for it in the shops, what can you do with it? All sorts! You will find that this is a very versatile ingredient to have in the larder!

1. You can use it in frying. It has a higher smoke point than regular oil and adds a lovely flavor. You won't get blackened burnt spots in your pan either.

2. You can use it in cooking Indian dishes. Especially curries. This has always been the traditional way to use ghee. I have some exceptionally good curry recipes. Here are a few.

CURRY COCONUT KING PRAWNS

COCONUT BASIL CURRIED CHICKEN

CHICKEN BUTTERNUT SQUASH SAMLA CURRY

LAMB ROGAN JOSH

3. Use it to make the best tasting fried potatoes or rosti ever! Even roasted potatoes and vegetables.

4. Use it to fry fish, and to make an elegant Lemon Butter Sauce to serve on it afterwards.

5. Use it instead of regular butter when you are making popcorn. It is the water in regular butter that makes buttered popcorn soggy. No water is left in ghee so your popcorn will stay nice crisp!

6. Use it to fry your eggs. Nice flavor and crispy frilled edges without any burnt butter.

NOTE - It is not recommended for use in baking. Baking is an exact science, and the milk properties of regular butter play a part in that.

HOW TO STORE GHEE

Ghee is pretty shelf stable so it is not necessary for you to refrigerate it, however it will keep much longer if you refrigerate it.

It will keep up to three months tightly covered in the larder or on the countertop.

It will keep for up to one year tightly covered and refrigerated.

Pin this recipe to your Ingredient Tutorial, and Indian Cooking boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: about half a pint

Author: Marie Rayner

How To Make Ghee

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Only one ingredient is needed to make this. This is the secret ingredient that many chefs use in place of ordinary butter for extra flavor when frying and an essential ingredient in Indian Cookery. Shelf stable, this will keep 3 months on the counter and up to 1 year in the refrigerator.