Avert your eyes if you can't stand witnessing an excesses of love and joy because I'm about to get all gushy here.
I love my stove. I love love love love love my stove.
No, I don't have a $3000+ professional beast. I have a competent, yet relatively modest, Jenn-air Model JGS8850ADW. It has a gas cooktop and a gas-convection oven.
I am sure that my perception of my stove is influenced by its predecessor, an electric, evil piece of crap I used to call "The Inferno" since it had two settings: Off and Burn. When we finally decided to replace it, we didn't even consider donating such a malicious machine to a place like the Re-Use Center. Instead we got a little therapeutic relief by ripping the damn thing apart and throwing the pieces into the driveway. Seeing an appliance that has tormented you reduced to a pile of debris is really very satisfying.
My latest reason for loving my current stove beyond all reason is this:
See that button at the bottom of the (grubby) control panel in the first full column on the left? The one that says "Bread Proofing"? I used it last night to make this:
We keep our house pretty damn cool in the wintertime (daytime setting 61 F, nighttime setting 59 F) and without this nice warm place for the bowl of cream with a tablespoon of buttermilk to sit and fester I would have had watery glop that was decidedly not "fraiched".
Tempting as it is while solo parenting to sit down with a spoon, a bottle of potent alcohol (more Poire William anyone?) and a video of a Jane Austin movie and eat the whole bowl after the kids go to bed, I am actually going to share this glorious stuff with my bookgroup tonight. We read Three Junes by Julia Glass (which, I confess I didn't re-read though I did enjoy it the first time I read it about a year and a half ago) and in honor of the portion of the book set in Scotland, I am making an appetizer/canape sort thingy with smoked salmon, salmon caviar and some of that glorious creme fraiche. I haven't exactly decided what form the completed dish will take, but with three such ingredients, how can it be bad?