Thanks to all who encouraged me in getting an electric kettle -- when we went to the store the choice was obvious, since there was a kettle on the shelf which looked like it really belonged next to our aforementioned toaster, even though they are made by different firms. (There is actually a slight difference in their color but close enough for happiness in the kitchen.) I've been drinking more tea and extra-speedily doing all my other boiling-water tasks.
I think this might be the most fancifully-colored dish I've ever made. Sure, bunches of steamed greens are bright, and stir-fry is multi-colored. But this beet/carrot/red cabbage salad wins the prize. (I just shredded the vegs (myself, I can't imagine shredding beets without a food processor, but if you don't mind blood-red hands you could I suppose) and dressed them with lime juice, ginger, a little ume plum vinegar, and a tiny bit of olive oil.) (Toasted sunflower seeds are excellent on top, too! I just didn't put them in the main bowl because I don't want them to get soggy over the next couple days.)
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