I have mentioned in a few posts that I’m currently building a home (which I had naively hoped would have been ready by the very latest, late last summer or early autumn).
It is a log home, one level but with a walk out basement. I am in some regards seriously downsizing into it — but this does not count the kitchen. The kitchen is UPSIZING.
Right now, I have a very dysfunctional kitchen built in 1968 or 1969, when the assumption was we’d all be eating TV dinners quickly and without fan-fare, heated in the oven. It is small and poorly-planned, which is why a lot of the food I am serving is photographed out of doors. Move the clutter? Move the meal? Which is quicker??? (I like eating it before it turns cold.)
Currently, my basic prep area is on TOP of the range. There is a counter to the left and to the right of the range — 12 inches wide, in each case. On the left side, it is my collection of oils and vinegars and tamari. On the right side, it’s my knife block and some more condiments. I store large platters in a dresser drawer in a spare bedroom. I also do some prep work at the dining room table.
There are two duplex electrical outlets — The one is used by the fridge, and is by that counter to the right of the range, allowing no practical use for the other portion of that duplex. The second is near the sink, and I’m constantly switching out plugs for: microwave, coffee maker, coffee grinder, mini-food processor, immersion blender, George Foreman grill. Weaving the cords in and among the dry goods containers (rice, oatmeal, coconut flour, lentils…) as needed.
There’s more, (in less space) but let’s get back to the good stuff!
I’ve enjoyed consulting with others about ideas, and having many lower drawers rather than too many lower cabinets seems to be a great idea. I was also talked into having a prep sink — and that the notion of food from the fridge should go to the sink (prep in this case), then to the prep area, then to being cooked. And that a landing zone before the fridge is way handy. So, I did all that.
And, being as I am tall, and sometimes my back goes out, having seriously functional upper cabinets is also a grand notion. Hence, my floor plan is semi-open, not OPEN to the universe. (Besides, on the opposite wall, I will be hanging artwork. I like artwork… )
The drawer under the counter-top in the most recent photo, the one closest to the viewer: Daily silverware. The one back further away: Asian accouterments, and the shish-kebab implements. Lowest cab: the combo lobster pot/hot water canner. As well as a Dutch oven, a yogurt maker, and various implements I’m not keen to keep on the counter top.
The kitchen will be set up for far better photography – I may even consider doing a video or three. Light will be better, and will be properly controlled. There will be pendant lighting over the prep area — probably not necessary in the summer, but in the winter it gets dark mighty early. Also over the sink, to get those dishes clean. (Not everything goes into a dishwasher.)
I’ll get a full-sized food processor, and a few other items. I’d really like a pressure canner, as I will be growing a lot of my own food outside during the warm months.
This house has indeed been designed around the kitchen!
When will I move in?
Dunno. The house just got propane heat (next year I will be adding solar), and the plumber is there this week connecting the septic and the fixtures. Not sure when the electrician will be back, and there’s some up-to-code sheetrocking left to do in the garage.
I’ve already started moving (non-valuable) stuff up there — to places out of the way in the house. I can finally get my platter collection out of a back bedroom dresser drawer!!!