On Mon 15 Dec 2008 10:11:49p, Christine Dabney told us...
> Heya folks,
>
> Just saw this article referenced in one of the countless food blogs I
> read. I thought it was interesting.
> http://www.nytimes.com/2008/12/14/we...ml?partner=per
> malink&exprod=permalink
>
> I think the smallest kitchen where I have cooked, was my last travel
> assignment. It was also poorly laid out, but I managed to do some good
> cooking there.
>
> The kitchen at the cottage I rented in Idyllwild wasn't much bigger,
> but again, I was able to do some good cooking. I have some pictures
> of that kitchen on my laptop..maybe I can find them and post them.
>
> I know several rfc'ers have smallish kitchens...but they seem to be
> able to produce good things from their kitchens.
>
> How about the rest of you and what do you think?
>
> Christine
>
think storage is a huge issue in a very small kitchen, although one should
be able to cook almost anything in any size kitchen. If storage is
available elsewhere in the house, this it's no big deal.
We have what I would consider a moderate size kitchen, but I like the
arrangement and it works well for me. The island contains the sink,
dishwasher, and banks of drawers. It's location makes a good work triangle
for the range, sink/prep area, and refrigerator. There's enough
counterspace for me to have my most important small appliances out.
It's well lit by the bank of windows on the outside wall, as well as
recessed ceiling cans at night. The only think I want to add is a ceiling
fan. I hate working in a hot kitchen.
Here is a drawing of the kitchen floor plan. The door located midway on
the left side leads to a laundry room and pantry. To the right of the
eating area is a great room.
http://tinypic.com/view.php?pic=dh5xd&s=4
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Tuesday, 12(XII)/16(XVI)/08(MMVIII)
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