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...

Ten Simple Steps to a Feel Good Kitchen - New OR Old

I confess, I am addicted to CNBC. This is being written as the Dow fell nearly 700 points, most of which happened in the last hour of trading. I admit to feeling that I am living in a dual reality...the writer of a blog talking about the virtues of owning a fabulous kitchen filled with fabulous products and the other extreme of hearing that we may be in for a severe recession (one person's opinion) in 2009, probably affecting many people's lives. So, where do I go from here?

I'm a positive thinker (believe it or not) combined with being a realist. What I'm feeling now, at this moment, is that regardless of where you, the reader are, whether you are planning that fabulous kitchen or wondering what small tips you can get from this blog in an effort to either keep your kitchen for a longer time, in good shape, or prepare it for a home sale, there are common threads in these two extremes. 

I think, which I hope has been an underlying theme in my blog, that one should look at one's kitchen or kitchen design, and get back to basics.

Use the catalogs, magazines and fabulous internet images of kitchens as inspiration, not the word "should." You know the slow food movement? Get into the slow kitchen design movement. Here's how:

1. Take your time on every decision connected to your kitchen
   
2. Make sure it's a personal decision, not one based on, most importantly, a trend, although resale decisions require mainstream aesthetics
   
3. Seek out materials that are long lasting, make your money work for you
   
4. Watch your stress level. Can you defer decisions? Do so, if you need to.
5. Say goodbye to matching, say hello to authenticity and blending
   
6. Find professionals in whom you trust and who have that important quality of patience - and yes, professionals know how to save their clients money
   
7. Get organized in terms of food preparation equipment, it's location and access for a sense of security
8. Find perspective...put more weight into long term investments, a more casual approach to shorter term purchases
9. Go out to the garden and pick flowers, leafy branches or another natural collection to keep things fresh in your space
10. Little luxuries go a very long way to make your kitchen "new again" and can be defined in many different ways
    

I'm not sure, actually, if I'm making a whole lot of sense in this post, but, the metaphors of the "slow kitchen design" approach and "back to basics" perhaps will provide a bit of insight and opportunity for some to keep things on an even keel.

New Style White Kitchen - Scandinavian, Of Course!

Just when you thought there could be no more true innovations in kitchen cabinetry, I mean, you open a door and you close it. You open a drawer and you close it. What more could there be to that concept? 

How about this combination of little recessed spaces set amongst the cabinetry? I spotted this on the teriffic blog, Emmas Designblogg. Whether the recessed nooks are used for decorative or useful items, I think this is a fun idea. While you're at it, check out this link from Emmas blog too. Images are from Skona Hem. What do you think of this style?

New Kitchen Product Fun!

Ok, it's a lame title, but I couldn't resist, I've been accused of being a ham more than once. I've been filing away information I've received on new, or maybe not new, but cool, (literally) products for a short while, and I'll share a few with you. I see a strong green theme here. 

A little while ago I was an absolute expert in ice machines and the quality of ice making due to a client's needs. I can tell you what's important: clarity, shape, taste, and energy use. Scotman's new Brilliance residential ice machine has these covered. The machine has a water quality sensor to detect hard-water conditions and purge mineral laden water with every harvest cycle. Unlike refrigerator ice, odors are not an issue in the Brilliance. Energy savings include the use of half the energy and 1/3 the water used compared to previous models. AND, the ice melts more slowly, how about that!?

I like this hardware from Sea-Stones. It's something I've certainly seen over the years, but I like this collection. The stones are very varied, and I'd encourage you to use a variety of stones as a result. Don't just get one color/texture. Mix 'em up! Sea-Stones also has stones to be used as towel/coat/other hooks, another fun idea. The stones are found on New England beaches and a new quarried stone is "replanted" in the water to ensure the beach remains as it should for future generations.

Is bigger better? When it is, it seems to be a necessity. Take a look at  Dacor's new 36" Epicure Renaissance wall oven. I'll tell you something. At first, I felt a little weird about such a big oven in regard to energy. But, with the ability to cook two turkeys, 144 cookies or any other combination of multiple foods, we may just have a new definition of energy savings via one oven rather than having to use two. Hmmmm....

Thermador High Performance Cooktops Sizzle!

I spent the day in the city yesterday, always a good thing. I spent the morning at the Danish Consulate in a meeting with a New York architect regarding Hansen, where we have a showroom space for this fabulous kitchen furniture. I love going to the Consulate. Since the Danes are reportedly the happiest people on earth, who wouldn't want to spend time at the Consulate?? 

After the meeting, I went downtown to an event given by Thermador, to showcase their new line of high performance cooktops. Those Thermadorees are smart people. To arrange an event that is both entertaining and informative is the definition of capturing one's attention. To add a few celeb chefs to the mix, well, everyone was all ears and eyes. It was awesome. 

Tom Colicchio, the lead judge on Bravo's "Top Chef" was the MC, and introduced the chefs.  Michael Psilakis, executive chef and owner, Anthos, and Alexandra Guarnaschelli, executive chef, Butter, and star of "The Cooking Loft" on the Food Network were the chefs in this challenge...15 minutes to create something wonderful with a secret ingredient, chocolate! 

Cooking and commenting on the cooktops ensued, but better than TV, one could smell the fantastic aromas! Michael insisted that he had to have the Thermador induction cooktop he was cooking on, in his professional kitchen. Alexandra was fully confident and completely calm, with four different size pots at various heat settings going at once, with her Thermador electric sensor cooktop. Tom looked like he either wanted to jump in or was glad he wasn't under the gun.

A couple of new hoods hung on the wall beside the cooking station, the Pivot-Lift Glass Canopy, which can be lowered or lifted as needed, and the 36" Chimney Drawer Hood, which slides forward up to an extra 12", great for a low profile (shallow) look in its "back" position. 

The cooktops offer some very cool features. In the electric sensor models, you'll use the "Sensor Dome" technology that continually measures the heat from the cookware! It maintains the precise temperature needed, not to mention the keep warm function, always a desired feature. Induction cooktops by Thermador has a power boost function, a 10 step power micro adjustment, offering a wide range of simmering needs and a silver finish! Gas cooktops offer a larger cooking surface, the star burner design and a powerful 52,000BTU output. All of these have other features worth looking at.

Oh, and let me not forget the fabulous luncheon after the presentation! Fun and informative makes me happy, not cranky. The food and so much chocolate was a good thing too. See the pictures that follow!

Tips For A Green Kitchen

Breaking News! I just received this fantastic list of easy tips to go green in the kitchen. Anyone can get moving on these tips right now. I'm stopping what I'm doing to pass this along to you. Take a look, from the editors of ShopSmart, a publication from those very serious people, Consumer Reports. The folks at ShopSmart took months to find the best energy saving products. Take a look.

1. Get a water-saver faucet

·         Why: A gleaming new faucet is an easy upgrade, but kitchen models can be water wasters compared with some bathroom faucets. Low-flow bathroom faucets with the Environmental Protection Agency’s new WaterSense label are about 30 percent more efficient.

·         Easy Green Fix: Until the EPA comes up with criteria for low-flow kitchen faucets (they’re in the works), for $3 to $11 you can make most new or existing taps more efficient simply by attaching an aerator.

·         One Possible Draw Back: With lower flow, it might take a bit longer to fill that pasta pot.

·         What to Buy: Two Kohler models that aced ShopSmart’s most recent tests and can be ordered with custom-fit aerators for about $10 are the Vinnata K-690-BX , $550, and the Forte K-10433-VS, $250. Another green choice is a hands-free faucet, like the Danze Parma D421058, $480.

·         Tip: When you find a faucet style you like, make sure it has a lifetime warranty that covers stains and water-wasting leaks.

2. Switch to watt-stingy lighting

·         Why: Modern kitchens can use up to 2,000 watts for lighting because standard incandescent, halogen, and xenon lights are energy hogs. All that excess heat from lights might prod you to turn down the A/C to cool things off.

·         Easy Green Fix: Switch to cool-burning compact fluorescent lights (CFLs) in overhead fixtures, and also consider adding some LED or fluorescentundercabinet task lighting. This easy fix costs about $200 for five fluorescent fixtures.

·         One Possible Draw Back: Some—but not all—CFLs and LEDs cast a bluish or other funky-color light. Before you buy, ask if you can return the fixture if youdon’t like the way the light looks with your décor.

·         What to Buy: Strips are the most common type of task lighting, round “puck” lights are best for casting pools of light onto a counter and linear lights are best if you need more versatile fixtures. Both round “puck” lights and linear lights are available with LEDs.

·         Tip: If your cabinets don’t have a built-in valence to hide task lighting, either add one or choose a fixture with a sleek housing that’s not as noticeable.

3. Put in a ceiling fan

·         Why: Kitchens get hot, and if you use an air conditioner to cool things off, it will gobble up a lot of energy and money.

·         Easy Green Fix: A ceiling fan in the kitchen will use only a fraction of the electricity that an A/C would.

·         What to Buy: ShopSmart tested models from Hampton Bay, Harbor Breeze, and Hunter, and most performed pretty well in air-movement tests. So rather than shop for a particular brand, go for a style you like and remember that lighting affects energy use.

·         Tip: You might be able to find CFLs designed for ceiling fans that can replace the original bulbs and save energy.

4. Renovate with recycled stuff

·         Why: A new countertop or cabinet style can change the whole look of your kitchen, but manufacturing them keeps power plants polluting the air and some green goods aren’t as green as they might seem.

·         Easy Green Fix: Before you buy new, see if you can find secondhand products.

·         What to Buy: Salvage shops are stocked with new or gently used stone countertops, hardwood flooring, decorative lumber, and kitchen cabinets, so they’re a great place to look for bargains. Habitat for Humanity sells used and surplus building materials at outlets called ReStores.

·         Tip: If you must have new, look for greener cabinets and other products made from sustainable lumber and materials.

5. Trade in the biggest energy hogs

·         Why: The appliances in your kitchen that take the most energy to operate are refrigerators and dishwashers. The older these appliances are, the less energy efficient they are and the more costly they are to run.

·         Easy Green Fix: It usually doesn’t pay to replace working appliances with new ones. But when you do update, look for models that use less energy and arequieter. Though energy efficient models can cost more, you’ll recoup the money as your utility bills shrink.

·         What to Buy: ShopSmart found that the Amana AFD 2535DE [W], $1,550, saved up to $72 a year in annual operating costs compared to a 15-year-old fridge and the Bosch SHE33MO [2]UC, $540, saved up to $51 a year compared to a 7-year-old dishwasher.

·         Tip: You don’t have to ditch the clunkers all at once. Start with the least efficient ones. It pays to replace them when repairs would cost more than half the price of a new appliance. 

Romantic Kitchens

Let's talk about romantic kitchens, ok? Picture yourself in a cottage, set way back  from the winding road. The house sits on a hill. The cottage garden is seen from the kitchen window and the vegetable garden is just beyond that. The kitchen, first and foremost, is a soothing place where its owner finds solace at any given time of day. People speak in soft voices, smiles and every motion in the kitchen is done with love.

OK, I got a little carried away. Next thing you know I'd be saying there are no mortgage issues, no conflict...and nothing to clean up! We can dream, right? Looking at these kitchens, life appears bucolic, and maybe, just maybe, having a kitchen like one of these, contributes to "peace and contentment" being a bit more achievable in one's personal haven. One can hope, and in any case, daydreaming seems quite easy in any of these kitchens..

What are the elements of a romantic kitchen? Perhaps, some of the following:

• Fabric skirts in front of lower cabinets
• Pretty things on display
• Open Shelves
• Pastel or soft neutral colors
• White, cream, or off white
• Breaking the rules

What do you think are the attributes of a romantic kitchen? Do you like this style? All images from Vakre except the last one, from Cote Sud and the second to last from lantlivsdrommar.blogspot.com.