Kitchen and bathroom designers and affiliated contractors have many choices in the marketplace for cabinetry. So how do they choose a partner? Is selection the most important consideration? What about customer service before, during, and after the sale? Quality? We think we offer the best mix all of the above.
Introducing Brandom Cabinets, a small to mid-sized cabinet manufacturer based in Hillsboro, TX. Offering a surprisingly wide variety of wood, finish, and construction combinations - Brandom proves that being in business more than 58 years requires more than just selection. Recent additions to the product line to include additional paint colors, faux finishes and more continue to expand the growing catalog.
Pride in service before, during, and after the sale is a cornerstone ideaology helping to separate Brandom from the rest of the industry. Recent expansion of the service platform to include a new CRM shared file system allows all the service personnel to work as one unit - a truly seamless interface of information from one agent to another. The ability to be educated as to the last known inquiry on file, status of the request, and conveyance of the customer's need to the manufacturing and shipping side of the business has been met with initial applause from customers and dealers alike.
Improvements in the Quality Assurance Program has yielded argueably the best looking and durable painted maple in the business. Brandom also paints poplar wood on a limited availablity basis providing an option in jobs that don't have such regimented finish expectations. Further improvements include instatement of tighter cleaning and maintenance schedules in the finish department to ensure that airborne debris or mechanical failure does not hinder the overall finish quality.
What is most important? Selection? Value proposition? Customer service? Quality of the finished product? The answer is ALL of the above... Brandom certainly stands out as a strong partner in a virtual sea of providers. Nice to see an american owned and operated company that still puts the customer first.
Friday, August 12, 2011
Kids Pasta - Car, Train, Bike, Plane, and Wheels Pasta with Crispy Basil and Cheese
We all love pasta a lot and my son loves it. I used to feel bad that he does not like pizza, which is sometimes a rescue food, when I am not in mood to cook. But now I am happy that he likes pasta a lot and changed my rescue food from pizza to pasta. So where ever I go I try to get some beautiful and interesting shaped pastas. This time I went to a beautiful store, where they sell locally made, healthy and authentic Italian ingredients and most of them were organic...as soon as I saw these shaped pastas, I grabbed it though it was bit expensive, because I know Anush loves cars, wheels, train etc., He is mad of cars and now he can tell almost all the cars names, his fav one being Mustang, Porsche and Mazda...all being race cars.. :-) My brother too loves cars..Anush is just like him. The wheel pasta was whole wheat. He enjoyed a lot eating this pasta.
Ingredients:
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1 1/2 cup shaped Pasta (car, train, plain and bike)
1 1/2 cup Wheel shaped Pasta (this pasta was Whole Wheat)
2 cups Basil and Tomato Pasta Sauce
Salt and Pepper to taste
1/4 tsp Red Pepper Flakes
1/4 cup grated Parmesan Cheese
1 big bunch Basil Leaves
2 pods Garlic crushed
1 tsp Olive Oil
1 tbsp Butter
Method:
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1. In a large pot add 1/2 full of water and bring to a boil, add generous amount of salt and add the pasta, stir once and let it cook for about 7 mins or until the pasta is Al Dente.
Note: Whole wheat pasta cooks faster than the regular ones so make sure you check regularly.
2. In the meantime in a pan add oil and butter and when the butter starts to melt, add the basil leaves and garlic and saute until crisp for about 5-6 mins.
3. Remove the basil and garlic on to a plate leaving rest of the oil in the same pan, in this way you get crispy basil and basil and garlic infused oil. :-)
4. In the same pan add the pasta sauce and simmer it by adding pepper powder and red chili flakes.
5. After the pasta is cooked, strain the pasta water, reserve some to add it to the sauce, if it gets thicker. Run the pasta under cold water so that it stops cooking further.
6. Add the pasta into the sauce in the pan and mix gently without breaking the pasta.
7. Add the pasta water too to make a little bit thinner sauce, now check on the salt, as the pasta water has enough salt, if you need more, you can add after this.
8. Now cook for about a min or two, transfer it to a serving plate, sprinkle with parmesan cheese and crispy basil over the top.
Sending this recipe to Reva for the Event: "Herbs and Flowers: Basil" and "Pasta Pizza and Noodles hosted by Jayasri - "Samayal Arai" and Pari - "Foodelicious".
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Tomato and Mozzarella Sandwich
Susan Pachikara (COPYRIGHT 2011)This time of year, tomatoes can be found ripening all over the community garden. The squirrels, birds and other critters vie for their fair share. So it's important to act fast if you want to eat any of vine-ripened fruit. I planted three heirloom tomato plants the year I got my plot. I hoped to freeze enough to last me over the winter, but ended up with half a dozen or so. The rest were poked by birds or plucked by squirrels who left a trail of the half eaten fruit into bushes. One morning, I saw a squirrel grasping a grape tomato pole to pole and feasting on it like a cob of corn. It was a humbling experience to have worked so hard for such a small harvest. But it was also a testament to the fine taste of the animals in the garden who find no reason to pass up the full-flavor of summer tomatoes. I resolved to raise a larger crop the next year.
Susan Pachikara (COPYRIGHT 2011)I rely on tomatoes for many dishes, including South Indian staples that require sauteing an onion, some ginger and garlic and tossing in a cup or so. In the summer, I love to eat tomatoes raw so I often use them in salads or sandwiches. Last week, I got a lovely log of mozzarella cheese and decided to throw together an Italian-style sandwich.
Susan Pachikara (COPYRIGHT 2011)I sprinkled a few slices of the cheese with salt, black pepper, garlic powder and a dash of fine French olive oil. After it had marinated for about 30 minutes, I placed the cheese on a whole wheat roll and layered it with a few leaves of fresh basil and oregano which added dimension.
Try to find fresh oregano if you've never had it. It has a subtle yet refined taste and provides more anti-oxidants that any other herb. Also, if all you have is mature basil consider blanching it as suggested by Saveur to temper the strong taste of licorice. Next year, I plan to plant my basil later in the spring so I can feast on tomatoes and younger basil.
Try to find fresh oregano if you've never had it. It has a subtle yet refined taste and provides more anti-oxidants that any other herb. Also, if all you have is mature basil consider blanching it as suggested by Saveur to temper the strong taste of licorice. Next year, I plan to plant my basil later in the spring so I can feast on tomatoes and younger basil.
Susan Pachikara (COPYRIGHT 2011)Finally, I chopped up a handful of cherry tomatoes and layered them on top. I ended up with a sandwich so full-flavored that I couldn't resist eating half of it standing next to the cutting board.
Susan Pachikara (COPYRIGHT 2011)
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