Julie and Julia - Kitchen Thoughts

Marcy Goldman is a new friend. I met Marcy some time ago, and we just seem to hit it off really well. I respect Marcy's hard work and experience as a talented baker and chef. I wanted to celebrate the movie Julie and Julia, and while I'm sure I will have more to say about Julia Child's kitchen, I want to start off with this very wonderful and interesting piece, written by my new friend Marcy.

Marcy Goldman is a cookbook author and master baker, and the creator of BetterBaking.com. She is an occasional baking guest on Martha Stewart Sirius and this fall has two new cookbooks coming out, as well as the current A Passion for Baking, Oxmoor House 2007. Follow Marcy on Twitter.

Marcy's newest cookbooks, A Treasury of Jewish Holiday Baking, and The New Best of Betterbaking.com, both Whitecap Books, will be available September 2009.

Get Marcy's book here: A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for funHere's Marcy, in her own words, talking about Julia Child's kitchen. Enjoy.

I am both a curious chef and a nosy person. While in line at the supermarket, I find I peek at everyone’s grocery order and draw conclusions. Vegan, bachelor, busy working mom, non-cook, potential baker, meat lover, healthy eater, new dieter, and the family and/or must-have-tons-of-kids – those are some main categories. I observe more than actually spy, and I hope I am merely playing food and lifestyle sleuth – and not judging. I am just – as most food people are – interested in everything to do with food.

So when I gaze at Julia Child’s kitchen, now enthroned at the Smithsonian Institute, complete with Julia’s own voice inviting you to visit her famed home kitchen from Cambridge, I am both curious – as if I was a neighbor strolling through, and as a fellow chef and cookbook author. What does this kitchen say to me? What sort of person lived and worked here? On occasion of Julie and Julia, the new Nora Ephron movie, I felt a need to go behind the movies and myth and revisit the real thing.

The first thing I notice is that Julia was organized. There are acres of tools, pots, and pans – many choices, and a full battalion of back-up pans. I like that. That speaks of generosity too – a person who had a richesse insofar as she was outfitted with good stuff – not even lavish, but good stuff, easily at hand, and doubles of essentials. Brilliant. Such is the manner of my own kitchen.

I notice the good layout, the spaciousness, and the thoughtfulness in having things in easy reach and visually accessible. Chances are, if you see it, you’ll use it. If you hide tools and equipment away – true, your kitchen (and Julia’s) will look neat and streamlined but the very inspiration (and efficiency!) that comes from having visual reminders of potential culinary adventures cannot be overstated. You lose so much with things being hidden away – as aesthetic as it is, it robs you in other ways. Still, everything in its place, in a mindful way, is aesthetic in its own right. One takes a chance in being cluttered I suppose but Julia’s kitchen is inviting- not cluttered – so it’s possible to do it right.

In Julia’s kitchen you also notice a fusion of objects that were meaningful or serviceable. Items brought back from travel, collectibles, and simply decent, basic, good quality cook and bake ware. There is a charming mix of heavy duty things like her Garland (a range I also have in my own kitchen), a huge sprawling table to work on and host meals on, as well as back-to-basics like choppers, mortar and pestle, and a sweet collection of tea tins. The tins are robin’s egg blue, as is much of the woodwork in the kitchen. Such a sweetness in that blue tone, with its hints of New England tradition, as well as a calm and cheeriness –also trademarks of Julia.

Without doubt, in sensibility and design, Julia’s place is an expansive kitchen, as befits Julia herself. It captures a hominess, hospitality, as well as the spirit of a serious cook and dedicated professional. It seems designed to suit Julia or a team of helpers both. It appears a kitchen that saw miles of food, good times, wonderful chats, and perhaps quiet toasts between just Julia, and her beloved Paul.

Mostly, what I see when I take a glimpse of Julia’s kitchen, is a kitchen and a life, both well-lived. Chef or no, cookbook author or not, I would conclude this is the domain of a person I would like very much.

What do our kitchens say about us? Our homes speak but our kitchens, the heart and hearth of our domain – sing our theme song to world and company we keep. Knowing this, seeing Julia’s kitchen, I think again of my own kitchen with new eyes. Like Julia’s, mine is a place of many recipes, many miles of hospitality. Like Julia’s kitchen, even in repose, there is an energy. Stilled rolling pins, cooled stove, measuring cups dangling from stainless steel hooks – it’s life, it’s a stage, it’s a fusion of love and food, in equal measure. It’s the perfect recipe. Always.

More information on Julia here: Smithsonian

HGTV Design Star Kitchen Episode 2009

Please see my post on HGTV's Design Star dreaded kitchen episode. Take a look at these kitchen designs by HGTV's aspiring design stars (not necessarily kitchen design stars, cough.) I'd love your opinions on these kitchens and the episode!

HGTV Design Star Kitchen Episode

I will admit to only having seen HGTV's Design Star maybe once or twice before, a year or two ago. Somehow, my consciousness was raised about it this past week (good work HGTV) and I thought it would be interesting to view the kitchen episode, which aired last night. 

Of course, I'm going to look at this with a critical eye, how could I not?

Because I have not seen this season before last night, I do not know everyone's names, all their dynamics, abilities, and so on. In any case, it's the end result that matters. So, here are my impressions. Whether or not you watch the show, you can learn from this episode, so keep reading. 

When people go on game shows, I've heard that they brush up on facts, details, and so on. Is designing a kitchen something that these designers could have predicted they might have to tackle during the course of this season? If so, I'd assume that the designers would have spent an hour or two studying kitchen images to pick up creative ideas, tips, etc. Sit down, focus, observe, an hour or two, done. 

This episode goes to the crux of two important concepts:

• What are the clients' expectations for creative solutions?
• What is the designer's care/commitment/interest in providing creative solutions?

Did these designers fall into the trap of focusing solely on finishes? IT SURE SEEMS SO. The design of the cabinetry in both of these finished kitchens is kitchen design 101.

The cabinetry, being the largest element in the space (by far), has the fundamental opportunity (key word) to contribute to the design statement for the entire kitchen...in a significant way.

Who came up with the design for the cabinets? Was it the cabinet supplier? I don't remember seeing any plans or planning sessions on how to design the cabinetry into the space. I saw a lifestyle discussion with the clients, but not an overall kitchen design planning session. Did I miss it? 

Yes, I know they had 26 hours to get this done. BUT, taking an additional 20 minutes, at the barest minimum, after, say, the cabinet supplier presented the cabinet design (if that's what occurred) could have brought forth some creative ideas, even just one or two, from the design team(s). 

This is a competition on design ability, isn't it? Or is it just about speed, and how to throw in a BASIC kitchen with new finishes, in which case, nearly anything new will look decent, so what's the point in using designers, who may get their own show on HGTV no less? I expected more. And, not a whole lot more, given the time constraints, but more. Did you?

Here are some VERY simple ideas, one or two which would have sufficed to make it a more creative design. Again, we're talking simple ideas, given the time crunch.

MOROCCAN/ITALIAN KITCHEN 

1. remove the two round cabinets on each side of the window
2. remove the diagonal wall cabinet to the left of the window
3. in their places, just run the wall cabinets straight to the wall and put something decorative on the wall to the left of the window to partially fill that volume of space if it needs it
4. the island is unattractive. Push the cabinet to one side and add a stool under the countertop overhang at one end
5. OR push the cabinet to one side of the available countertop and add an open shelf cabinet which one will see upon entering the kitchen
6. consider having a cohesive section of the wall cabinets "floating" on the wall/unconnected to the refrigerator end panel and right wall and, likewise, the wall on the other side of the window for a less utilitarian look.

WARM MODERN KITCHEN

1. Same recommendation, just run the wall cabinet on the microwave wall straight to the end of the wall and remove the one that is to the right of the window
2. I think the cabinets should have touched the soffit or be 1/3 less the height. This height, to my eye, makes the ceiling look lower
3. I would have considered a light cream/white color for the upper cabinets
4. The island looks too large and with everything very simple, there was an opportunity to do SOMETHING to the island, even something little to keep the simple concept. What? How about using 2 refrigerator wall cabinets (24 deep typically) that are about 24" tall and put them on legs (straight, simple, pieces of lumber painted white, so easy) to make a more open feeling.
5. Use a microwave drawer on the island and create a combination open shelves (seeing wall behind) and closed door wall cabinets on the refrigerator wall

 

Call me crazy, but a kitchen design is not all about the finishes. Again, the cabinets contribute to the largest volume in the room. A little thought goes a very long way. 

Also, I believe in both cases, the teams talked about entertaining. A few of these ideas above would make the kitchen feel, again, less utilitarian, and more like a "living" environment. If they entertain many people, and as we know, people like to hang out in the kitchen, is an island the best choice in THESE spaces? Could the peninsula end have been angled for more counter space, allowing more area to walk around in the kitchen? How many people can you really accommodate in these kitchens? I can't say, I can't see the dimensions. 

The point is, there was obviously zero time spent in the cabinet design process, except to go the easy way out...what their clients would most likely consider a "wow": either doing a simple, uninspired kitchen design billed as "modern" or embellishing the accessories/finishes as was done in the Moroccan/Italian kitchen. It sells the clients short. 

Twenty extra minutes to come up with something interesting in the cabinet plan by one of these designers OR a request to the cabinet supplier to "add a twist or two to this plan NOW!" is what a designer should have done to exhibit real creativity. 

And, please do not try to move a refrigerator yourself. Only the pros should move refrigerators into a house. 

I only made one comment on a specific finish recommendation. That's a whole other topic on these kitchens! And, rather than answer the top two conceptual questions myself, I'll leave that to others and would like your input. So, what did you think of this episode?

The Skirted Roundtable Podcast With Me!

It was my pleasure the other day to chat with Linda from Surroundings and Joni from Cote de Texas on all things kitchen design related. I think we delved into some interesting territory. 

Joni and Linda do love kitchens, that is apparent, and they have a genuine interest in hearing new points of view and I'm interested in their points of view, as interior designers. We can each teach one another if we are open to it. 

I listen to their podcasts. I'll put it on, go about my work and always learn something. 

In this podcast, I talk about trends, countertops, blogging, more. I was SO taken with this podcast experience that I'm going to do some podcasts here. If you can get past my Long Island accent and singsong voice pattern, you're prepared!

Thank you ladies, what a pleasure! I've been a fan of both of you!

The Kitchn Cure Is Coming

I'm a huge fan of the kitchn, Apartment Therapy's sister site on all things cooking and many things kitchen related. Apartment Therapy does their 8 Step Home Cure every spring, but the kitchn focuses just on, well, the kitchen, a space certainly worthy of singular introspection and periodic hair pulling sessions!

With the kitchen being ground zero for the need to physically nourish one several times a day in some cases (except for those who use the kitchen counter to place the take out food or pick up keys on their way to eat out) issues such as organization, storage, work habits and so on are worth taking a fresh look at now and then. 

In their effort to go back to basics, as the kitchn often does in a satisfying way, I wanted to give the kitchn cure a special shout out. Ok, the truth is, too, that I adore reading all the colorful comments on kitchen angst!

Classic Kitchen Design In A NYC Apartment

Here is a treat (at least for me!) I'm not allowed to talk much about my kids (although I have SO much to talk about, trust me) so, I say very little. Much to my surprise, after a casual question to my daughter on Saturday, asking if I could shoot pictures of her kitchen (with her in it) for my blog, when we would visit later that day, she said "OK, only if you remember to bring in the candle we left behind last weekend." Yay! I made sure to remember the candle.

If I am the Queen of our family, my daughter is surely the princess (2 sons come after her) and NOW, as you may notice, we are all eagerly awaiting a BABY princess in a few months! Does life get any better?

My daughter and son in law are renting a great apartment on the upper west side of Manhattan, close to Central Park. It's in a quiet residential neighborhood and the building is one of those old, grand, buildings. The entire apartment was renovated beautifully before they moved in, including the kitchen.

It was a beautiful renovation of the kitchen. Custom cabinetry, fit to perfection. Appliances include a fabulous Sub Zero refrigerator (I told my daughter she's too young to have a Sub Zero), a Miele dishwasher (likewise) and higher end GE cooking appliances.

I'm not sure what material the countertop is. Maybe some sort of soapstone, although it does not appear to be affected by food substances. The lighting is fantastic and presents a vintage design statement, as do the multiple glass cabinets. And, what about that floor!? The kitchen has the flavor of a retro but classic New York City apartment, with modern conveniences. The pull out narrow pantry is just so useful.

My daughter loves to cook. She always cooks with fresh ingredients, and the wonderful gourmet markets in the area offer culinary inspiration, so we always look forward to being invited to dinner! Last night was black bean and cheese enchiladas, fresh guac (as we call it) and yellow rice.

And, I can tell you too that, no matter the size of the space, everyone ends up in the kitchen! My husband and my son and his girlfriend spent the evening with us too. So nice!

Note to daughter: Thanks for letting me shoot the kitchen! Love you!

5 Ways To Plan For Adequate Kitchen Dining Space

I've been thinking about space that is designed for dining in, or just beyond the kitchen. Having recently moved from a 3500 square foot house to a house that is less than 2000 square feet, dining space is very much on my mind.

It has been my experience that when plans are brought to me by potential clients, there is often not enough space planned for the dining area. It is the most overlooked area in space planning that I've seen. So, here are what I consider to be very important issues. Some of these may seem simplistic, but in the course of whole house plans, for example, it is an area that can be easily overlooked, and perspective on paper can be misleading for those unfamiliar with floorplans.

Take a look at the plans below. This is a client's home  and is a fairly large home for 2 people, no kids. The kitchen is a large kitchen. Notice the first plan with handwritten comments (mine) which is how it came to me.

Some time later, the second plan is what we came up with. I have some objections to that plan as well, as I had to defer to the clients' wishes, of course, but I was able to substantially enlarge the dining area and if you look at the lower wall of each plan, you'll see where some changes were made based on my suggestions. Not perfect, but much better. (The island and the table are too large for the plan, but that was the clients' wishes, and 42" is too narrow between the island and the cooking wall.) NOTE: the three big columns in the original plan in the south area of the image are outdoors.

It's a shocking example of how, if overlooked and accepted, this large kitchen would have had seating for 2, which, at the time, the clients had no issue with until I brought up additional lifestyle scenarios for their consideration.

Follow these tips for a more satisfying dining experience. That says a lot, and it should...dining with loved ones is one of the most beautiful things in life. To me, dining comfort is as important as anything that is planned in the kitchen.

1. What is the maximum number of people that you want to seat? Visualize several lifestyle scenarios. Planning for maybe 2-3 more people than you will typically seat, if space permits, is a common request and makes sense in most cases.

2. Analyze the space surrounding the dining area. Is there space to move around the table comfortably? Will people at the table feel confined? Is there enough room between fixed kitchen cabinetry and the table? Between doorways and the table? Account for chairs being pulled out as well. I will promise you that you will probably need more space than you think you need. Visualize people seated and others moving around the table. Those images will reveal the problems and/or solutions to you.

3. Is there another dining room? Under what situations will that dining room be used? Must it only be used for formal situations and furnished in a very formal style which may not be conducive to casual dinners with a large group? Think through how the dining room is best used...its frequency of use as well. This will help determine the size table to use in the kitchen or breakfast room.

4. Think flexibly! Can your table be expanded to accommodate more people? If so, are you ok with that? Can you create a hinged plywood top to put on top of your table top, covered with a table cloth if your table does not have a leaf? A great solution for rare occasions and if there is no other dining room or if you simply prefer to be in the kitchen.

In my case, I am finding in my new home, that, having expanded the table to accommodate 9 people in the breakfast room, I do not like the smaller space that is left over, even though I would not consider it cramped. As a result, I will be changing the living room into a dining room. Radical, but necessary, as, to me, ample space surrounding a table is conducive to comfort and relaxation and lingering meals.

The answer is this: There is no right or wrong.

5. Built in seating saves lots of space! Consider banquette seating to accommodate more people, save space, and sit with comfort (if planned properly.)

So much to think about, and all VERY important!

Here is the later version of the plan I referred to:

And here is the first one that was brought to me with this plan:

Fashion Week Connection To Kitchen Design '09

It's the end of Fashion Week here in New York, and I thought it would be interesting to get a round up of impressions of what's happening in fashion, as, after all, our homes are also influenced by fashion and trends (including current events.)

To put it bluntly, it appears that the carnage in the various financial sectors have brought forth a sort of "bread and butter" reaction from many fashion houses. Toned down, serious, back to basics, UN-wild is what's new. No lack of creativity, but a return to a designer's original aesthetic, and building on those strengths may be what's new for this season. And, that makes some sense. Less risky, and all that.

Nothing wrong with having a safe haven, and being surrounded by trusted friends, right?

As in kitchens for 09, new (post September 2008) thoughts on kitchen design also include a back to basics point of view, back to well designed kitchens, a focus on function, with the home taking on increased importance now more than ever...the ultimate safe haven.

I'll go into much more detail shortly (next couple of days) on where we are in kitchen design in these strange times of '09. Stay tuned.

It's not a fall, it's a correction....right? ;)

Downdraft Distress!

I've been meaning to talk about the downdraft behind the cooktop, positioned in a peninsula which separates the living area beyond. The higher than normal ledge behind the cooktop and downdraft serves somewhat of a purpose, if only to disguise the carnage in the kitchen.  

But, my real message today, is that, in my VERY experienced opinion, downdrafts suck, but not in the, um, physical way of drawing in moisture, fumes, odors and various other solid particulates produced by cooking, whether cooking in a heavy OR light manner. I forgot about the downdraft in a kitchen I owned many years ago, before I became a kitchen designer. At the time, I worked WITH a kitchen designer, who, as I remember clearly, never had the conversation with me about downdrafts vs. updraft hoods. What can I say? I was young and naive as well. And the range was against a wall, which should be a no brainer for a conventional hood and conventional advice! I remember, then, the trick of tilting pot and pan lids so that the fumes would move toward the downdraft far more effectively than just turning on the downdraft, even on high.

So, fast forward to my new home and my new (old) downdraft. Let me just simply say this. I would never, and do never, recommend a downdraft as being equal in performance to a range hood. There is, in my opinion, an enormous difference in performance. Of course, yes, much depends on the conventional hood's specs and proximity to the cooktop, but, when a hood is designed properly, the performance comparision between a downdraft and a hood against a wall is night and day in favor of the hood.

I can tell you first hand, the visible fumes and light smoke, even when the downdraft is on high, do not reach the downdraft. Well, maybe some fumes do, but my guess is over half of the cooking extracts do NOT get removed. What happens instead is that much of the fumes move into surrounding areas of the kitchen, or in my case, perhaps the great room beyond, settling into one's hard and soft furnishings.

Rather than making this post full of statistics and design specifications, I'm making it anecdotal (with a professional's knowledge of course!) If you have a choice, don't use a downdraft if you can avoid it. Mine is a high end cooktop/downdraft. The brand doesn't matter, because they all perform the same way. And yes, my downdraft rises about 7" above the countertop surface. Doesn't matter.

Very simply....try to choose a hood against the wall rather than a downdraft situated anywhere. A hood above an island or peninsula as opposed to a downdraft? That does not make much of a difference, as surrounding air currents interfere with the cooking extracts on their way up toward the hood. Either way, in this scenario, you're scr.....d. :( If you:

a. want the toxins out of your home as quickly as possible

b. want the odors out, as opposed to lingering odors

c. want the smoke and moisture out

d. do not want residue on your hard and soft surfaces

then, you will feel like this, I guarantee it!     :)

Small Kitchen Storage Tips

I'm thinking today about small kitchens as we're in the city for the weekend, in our little piece of New York City! I'm also thinking about small kitchens since my daughter is moving to another apartment and is absolutely wild about her new kitchen, also in New York. I can't wait to share that kitchen with you, but that will not be for another month, when they move, assuming the deal goes through, you never know, fingers crossed.

So, as I sit in the living area and look toward the kitchen, it appears to me that it's actually a very good sized kitchen for most any cook. When I'm here, I feel, what more does one need?

When I think of what I REALLY use in my good-sized kitchen on Long Island with the important disclaimer that I am probably an average cook, average being defined as a GOOD cook (of course!) and one who enjoys cooking, but perhaps not one who cooks with abandon on a frequent basis, needing a batterie de cuisine at my disposal at any given moment, it is helpful to get perspective on what one THINKS one needs, which may be different than every-day habits. That was a run-on sentence if I've ever seen one....yeeesh!

Point being...some back to basics thoughts for small kitchen storage planning:

1. Be honest with yourself...what do you really need, what will you really use in regard to cooking equipment?

2. If you want the bread maker and the rice cooker, can they be stored elsewhere in the apartment/home if there is no room in the immediate kitchen area? I don't want you to do without it, but consider alternative storage places...like under the bed or in a closet if you need to.

3. Counter space rules in a small kitchen. It sounds obvious but bears repeating: Put as much away or on shelves as possible to keep your countertops clear. I think all of us are surprised at how quickly we get used to items accumulating on our countertops.

4. If possible, put the paper towel holder on the sink cabinet door as well as a basket for the liquid soap and sponge. A pull out towel rack can be fitted in a very small space in the sink cabinet as well.

5. Periodically, every few months, take stock of your pantry items and organize them. You will be more likely to use those items which previously could not be seen and not buy duplicates. Organize them as to size or type, whatever works.

6. Do the same for the refrigerator. You are less likely to buy those extra condiments if the refrigerator is well organized. Organize by size or type. 

7. Think about removing pantry food items and storing them the new old-fashioned way to save on storage space - in Tupperware type containers. Also check out Rubbermaid, and the Container Store. 

8. Everything should have a home. Again, it seems obvious, but the home for all items and categories of items should be clear and obvious so accessibility is quick and efficient.

9. Have a nearby closet? Use the inside door as a spice rack, hanging spot for pots on a wire grid, flat pans, or other tools for easy access.

10. Organize pots on this handy item, the Pantree. Use roll out shelves were possible in base cabinets. A Pantree on a roll out shelf sounds great to me!

This is not meant to encourage you to pack in all the storage you can in your kitchen. Just as in any size kitchen, I want you to carefully consider, probably more so than one would in a large kitchen, the equal importance of aesthetics. If a bit of storage needs to be sacrificed for a decorative item like a painting or shelf with a few items for display, make that sacrifice, please! I want you to be surrounded with a meaningful and aesthetically pleasing kitchen interior. I cannot overstate my opinion on this. A small kitchen should not be solely utilitarian....just because it is space challeneged. You deserve both, aesthetics in regard to personal decoration AND function!

Tell me about your small kitchen and what organizational tips work for you...

20 Tips To Prepare The Kitchen For Resale

With so many homes for sale around the country, due to the current mortgage crisis and general home value downturn we are experiencing, how can you set your home apart, particularly the kitchen, the heart of the home, to appeal to a prospective buyer?

Warning, some ideas may seem obvious, but as I peruse images of homes for sale, they bear repeating. This assumes that big ticket items in the kitchen will not be replaced. Perhaps I'll do a post on replacing bigger ticket items in the kitchen for resale. Don't miss the tips noted on showing your home - super easy tips with instant results!

• When showing your home, turn on all the lights in the kitchen

• Clean the windows inside and out as well as window treatments if necessary

• Declutter your counters. I'll say it again. Declutter your counters!

• Clean and organize the interiors of your cabinets - people will look inside

• Pay particular attention to organizing a food/pantry cabinet - this can look surprisingly good if shapes and sizes are arranged well

• Clean your floors

• Do touch ups wherever you can - walls, floors, cabinets, etc.

• Declutter your collections. Again...declutter your collections!

• After decluttering counters and collections, take a fresh look and add in a very few items if desired. Those items should be proportionate to the space. Do not put a small item on top of cabinets, use a larger item for better balance and proportion

• Make sure your picture(s) of the kitchen includes a wide angle shot and the kitchen is neat and decluttered

• Your image should be of good quality. Do not submit it if it is blurry or otherwise inferior in terms of exposure, etc. Ask others for opinions on the quality of the images

• Include windows if possible in the kitchen shot

• When showing the home, bring in fresh flowers for the table from the garden, or cut greens of some sort from the back yard, if you have one

• Remove all the magnets from the refrigerator

• Clean the ovens, cooktop and microwave!

• Clean the sink and surroundings! For a showing, move the soap bottles to inside the cabinet, clean the sink and drain baskets and keep it "all clear" around the sink

• Clean the refrigerator!

• When showing the home, move the piles of mail, papers, etc.

• Touch up paint trim on window and door casings, and other moldings

• If desired, "stage" the kitchen just a bit for a showing...a good looking table (if the table is in poor shape, use a tablecloth) set for a meal, perhaps with a centerpiece, a bowl or two of green apples on a countertop, other fruit, a big bunch of fresh basil in a vase near the sink, a basket of potatoes, just do not overdo it

Take a look at this image of a kitchen on an online listing. It's potentially a very good shot, very impressive and updated kitchen, but who can see a thing? I think there is too much of the staircase in the image as well, the whole image being somewhat crooked. Make a little more effort for much bigger rewards.

I feel better about the next image, but it could have been aligned much better. Try, too, to use a sharpening tool in your images. That will go a long way. The counters are nice and clear. Maybe a large gold bowl or other object could have been in the foreground. I would have removed the coffee pot near the sink.
















Relax, and wait for the offers - they're coming!

Attention NYC Kitchen Remodelers

This Old House is coming to New York City...get your submissions in by July 4! They're looking for an historic home and a dynamic family. I nearly messed it up and said historic family and dynamic home! This Old House NYC

Anyone from New York City who has a fabulous kitchen renovation? HGTV is looking to shoot a commercial on Monday, the 7th of July! Email me your info and I'll pass it on.

I'm (Kitchen) Floored!! (Again!)

Had you there for a minute!

I've talked lots about the lightness in Scandinavian kitchens. Light tones are seen in many kitchen materials such as walls, cabinets, countertops, backsplashes and so on. But, I think what is, really, a very cool look, and one that is very UNcommon here in the U.S. are super light floors as are often seen in Scandinavian kitchens. There is SOMETHING about a light floor, and I'm not even sure I can express what it is, but I'll try.

I think light toned floors contribute a number of interesting attributes to a kitchen design:

• The space appears larger than it really is.
• If the walls are light as well as the floors, the space seems to float, almost suspended, and there is a flow to the space that, in all light tones, almost defies description.
• If the large elements such as cabinetry, are dark, the expected contrast is reversed and is a very cool look.
• The space looks clean! One may want to choose an imperfect light floor, so the inevitable nicks and spots are not so offensive.
• In my opinion, it is, at once, modern and elegant.
• The light reflecting work of a light floor contributes to well being, especially in the winter months 
• A light floor helps reduce the need for artificial lighting, a good green solution.

What do you think of light floors? Me, I'm crazy about them! If I didn't have red oak in my kitchen/family room area, I'd definitely bleach it, but it comes up pink. MAYBE, I'll paint them. Here you go, what do you think of light flooring?

KBIS 2008 - More Pantry Love!

From KBIS, I have too many fun images of organizational finds for the pantry not to share them with you, so there is more for today. And, if you're like me, I think it's so much fun to discover new ways of organizing (yes, FUN.) Keeps the insides of our cabinets interesting, so that they, oh let's take a stretch here, do their JOB to amuse their pantry masters, right? Not to mention adding efficiency to the mix. Poor pantries, SO much work to do! I think my own pantry definitely needs therapy, it's so mixed up...

Here we go again. Would you prefer this for your corner wall cabinet (it pulls out!):

OR THIS....! No contest!

Also from Knape & Vogt is this super handy pull out tray divider...

 

From Rev-A-Shelf, new (as all these products are) for 2008 is the answer to your pan storage...

 

Here's a cool corner solution from Sidelines

Also from Sidelines, a neat wine/bottle storage device/piece/unit/thing

And now for the fireworks images!!! Again, from Sidelines, and you'll see a variety of organizational solutions for closets and for kitchens and anywhere else you need to organize your stuff...enjoy!

My Midlife Crisis ... In The Kitchen

Not a crisis, it sounds so dramatic, but a period of transition, yes...honestly...as a kitchen designer, that is. I'm no longer so concerned with the kitchen triangle, and haven't been for awhile. For the most part, the kitchen triangle is fading away in relevance. Why? Because of several things:

• a client's increased confidence in expressing one's preferred work habits (a good thing)
• the introduction of so many different shapes, sizes, and types of appliances in response
• designing multiple work stations into a kitchen
• multi generations cooking together as fun rather than as a task
• the kitchen becoming even more the center of the home, attracting people like ants to a picnic

But, it's funny, the thing that is really making me totally rethink the kitchen is its role as a social place. We've all read the magazines talking about the kitchen as the "gathering place." We've heard that for years, and there is the island with a few stools, etc. etc.

But, my eyes have been opened even further. I now find myself thinking far more about social interaction in the kitchen design phase, putting its importance right up there with other functional issues as well as aesthetics, which they do at Hansen, and in a big way. There is more to this philosophy, but, as you know, I will go on forever if I say much more. 

Here's the point for today. Remember this kitchen I told you about? I found myself designing in more opportunities for social interaction, with the occasional traditional thinking thrown into other plans, which many people enjoy. Today, I met with my client, and this is the plan she chose, just below. It was my favorite, but I'm not always asked what my favorite plan is, and do not offer it unless asked. It's subjective, after all.

Every plan has its pros and cons, and this is no exception. In fact, the social kitchen, often with large and/or multiple islands, does sacrifice storage. That's the way it often is. But, the critical question...do you really need all that stuff? In this case, we reclaimed a large wall just off the kitchen for needed storage space. At this preliminary point, it's all about shapes, forms, aisles, and appliance locations, really nothing more. There were others, but these are most of them. In one case, not shown, I put the cooktop in the bay and took out the rear window to have the sink closer to the cooktop in a different plan. Remember, function, social, aesthetics, the order of each is yours to define!