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This knife in particular has become my right hand in the kitchen. It is extremely sharp and the blade is thinner than metal blades, allowing you to easily slice through tricky items like tomatoes, or anything else, for that matter. It never needs sharpening. The handles are wooden and comfortable to hold. Just be careful with the knives since the blades are brittle and could break if you drop them on the floor. I've been lucky and dropped this one twice without it breaking, but just be aware of this and they will last a long time. These make a great gift for the serious chef, and will be much appreciated by anyone who loves to cook.

I would suggest buying two butter bells. This way you can have the second one ready to go when the first one is about to run out.

My wife and I juice everyday and the juicer is sooo easy to clean. Just put a plastic bag in the pulp receptacle and you're good to go. One less item to wash. We use a toothbrush on the blade basket and a regular sponge on the bowl. The blade/basket and bowl are stainless steel. Those infomercial juicers use cheap plastic wherever possible. Trust me, you're only paying for advertising with those TV juicers. This is the real deal. It's quieter than our blender and one large apple, 3 carrots and two oranges yields us two massive glasses of juice. It also has a small foot print. I bought one for my mother and my wife is getting one for her sister.

If you have a large family you might want to skip the mini and go for the regular sized L'Equip but many online reviews say that the mini is actually better for some reason. All I can say is that it is more than enough for a family of four. After a year, the blades are still sharp although not as sharp as new but still going strong. If you're looking for THE BEST JUICER for less than 100 bucks this is it!!

If you are not into eating bugs, then eat them anyways - they are great!

CARROT SOUP

Ground ginger is mild and rather bland when compared to the fresh ginger root. Dry ginger is more suited to baking and soups, while fresh ginger is perfect for marinating meats.

1/4 cup butter

2 cups thinly sliced carrots

1/2 cup chopped yellow onion

1/2 cup water

1 tablespoon chicken base

1 tablespoon sour cream

1 tablespoon white wine vinegar

2 cups whole milk

2 tablespoons all-purpose flour

1/4 teaspoon powdered ginger

Pinch ground cumin seeds

Pinch ground anise seeds

Sour cream for garnishing

1. In a Le Creuset 2-quart pumpkin casserole, sauté carrots and onions in butter over medium heat. Whisk in water, chicken base, sour cream and vinegar.

2. In a medium bowl, whisk milk, flour, ginger, ground cumin and ground anise into soup and cook until thickened.

3. Process soup in a blender until smooth.

4. Serve in flat bowls, garnish with a swirl of sour cream.

Makes 2 servings.

~TheRebeccaReview.com