Mom and I love to go on antique hunts and this one was life or death.  I told her if I couldn't find one, I would just kill her to inherit hers! 
After YEARS of searching we not only found one but two and of course my younger brother just had to have the other one.
This cool antique is call a Mouli Shredder.  It comes apart to change the disk for different cut styles.  It is also safe for children to use with an adult of course.
My next hunt is already in place for a vintage egg scale.
What are your favorite kitchen gadgets?

 I made this recipe for my family months ago and have made it ever since.  My son loves it so much he refuses to eat the stuff you buy!  He is not the only one in my home that feels that way.   I promise it sounds like more work than what it really is and you will enjoy the out come just as much as everyone else. 

http://allrecipes.com/Recipe/fabulous-homemade-bread/detail.aspx

I have followed this recipe many times and the bread always comes out amazing.  The first time I made this though I came to a point in the recipe where no more would fit in my Kitchen Aid mixer. I dumped the remaining dough which is very moist and I kneaded the rest of the flour into the dough.  You do not have to do this if you half the recipe but I always love having the extra loaves to give to family and friends.

* For perfect slices use a electric knife

Original Recipe Yield 6 loaves 
Ingredients

• 1/2 cup warm water
• 3 (.25 ounce) packages active dry yeast
• 1/4 cup bread flour
• 1 tablespoon white sugar
• 2 cups quick cooking oats
• 2 cups whole wheat flour
• 4 1/2 cups warm water
• 1 1/2 tablespoons salt
• 2/3 cup brown sugar
• 2/3 cup vegetable oil
• 10 cups bread flour

Directions

1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.