Yet another alert reader let me know that the print function for posts seemed to have disappeared, further noting, ‘I’m pretty sure you used to have one…’
Glad somebody was paying attention, ’cause clearly I wasn’t, and yeah, I sure did have one.
Anyway… Print services have been restored. There’s a little green button at the bottom of each post. Click that, and it’ll give you options to print, convert to PDF, email, and such. You can also edit, pruning off my long winded harangues and just printing recipes and what not, too.
We made a dried apricot tart this weekend, which we tweaked to our liking, (or so we thought). It cam from a recipe M found online. I’ll bet you’re expecting to see that tweaked recipe down at the end of this post too, yeah? Well, truth be told, there will be a recipe at the end, but it won’t be this one -we need to talk about recipe development.
The recipe came from what we shall call a Very Established And Respected Public Source for writing about food. Whether it’s Monica or me that gets an itch to make something and turn it into our own, we both do our due diligence – AKA, research. I work in the food biz, she does not, but the roots of the process are similar regardless of whether it’s her, me, or us doing the work. If it’s me doing the lion’s share, I tend to use resources like The Flavor Bible, Harold McGee’s On Food and Cooking, and various other regional or genre experts for thoughts on ingredients, technique, and the like. Monica tends to go for a mainstream recipe, which she studies and then alters to achieve what she is after.
Fact is, both routes are just fine and work pretty much equally well. Granted, I have more arcane food knowledge in my noggin, and as such, I tend to model on or alter recipes less than she does – But that doesn’t mean my method is better – it may take fewer tries to get where we want to go, but that’s really neither here nor there when it comes to the end result. It would be disingenuous to say I create more recipes than she does because of differences in method – I create more because I do the majority of the cooking and developing – There’s really nothing more operative in that regard.
My point with that last paragraph is this – I hear a lot of folks who seem almost embarrassed to say that they made something their own, when ‘all I did was tweak a recipe.’ Nothing could be further from the truth. Fact is, even great chefs, legendary chefs, do exactly that. That is why, almost every post here includes some variation on the phrase, make it yours – Because when you put your stamp on it, and then repeat it, and it becomes a beloved standard for you, then my friend, that recipe is 100%, no doubt about it, yours.
So, what about this recipe would warrant me stating that it definitely needed further development? Well, frankly, it’s because the finished tart sucked. Bad. Now, that said – the caveats – Yes, it’s possible we screwed it up, (we didn’t), or that our ingredients were sub-par, (they weren’t), but the fact is, that recipe just was not designed or explained well at all. I knew it, truth be told, and so did M – But this was again, from a very reputable source, so we thought, what the hell, we’ll give it a spin – You have to do that sometimes, because there may well be magic where you least expect it, and if you don’t try it, you’ll never know. I gotta say though, in this case, it used some ingredients that are not cheap, so springing for that stuff and ending up with sub par results should not make a consumer happy.
We really tried with this thing. Again, we added a couple twists of our own, but nothing earthshaking – We didn’t have mascarpone in house, so we subbed cream cheese, heavy cream, and sour cream – That’s a certified, A-OK cheat, by the way, (but again? I knew better, and we did it anyway – My bad…) We also added a few dried cranberries, because they go nicely with apricots, and well, why not? And… It sucked. We ate a piece each, and the rest went to the squirrels and jays, (sorry, fellas). So why did that happen?
The answer to that requires digging in a bit deeper. First off, reading all 30+ of the review comments left by folks who made the recipe, (which supposedly received a 4 out of 5 star rating), it became immediately evident that almost no one said outright that this was a great tart recipe. In fact, overwhelmingly, people had trouble interpreting it, and said so – It was too vague, didn’t speak thoroughly to method, ingredient handling, or proper bakeware. Another healthy chunk said, in so many words, that it didn’t taste good – it was dry, had too much crust, the apricots shouldn’t have been left whole as shown, and so on. Several folks complained about the custard.So how did this thing score so highly? Good question.
I noted the following. The ‘custard’ was, in fact, mascarpone, eggs, sugar, and almond extract – Which is not custard. The recipe never stated how thick the crust should end up, and frankly, the mix they used was more of a pie crust than a tart crust, and yes, there’s a difference. It called for bringing 2/3 cup of whiskey and 30 dried apricots ‘to a simmer and then set aside’, which is insufficient to soften dried fruits, or to burn off the alcohol. It listed an egg yolk in ingredients that didn’t make it to procedure, and a couple of tablespoons of water showed up in procedure that were not in the ingredient list.
This was not from a home blogger, gang. This was from a major publication with over 100 years of experience – And they screwed it up. I’m not saying that to make them look bad – I’m really not – I’m saying it because it illustrates how tough it can be to create and share a good recipe, what can happen if you don’t, and why there’s a big time caveat emptor consideration for home cooks with damn near any recipe.
So, what did it actually take to fix this thing? A little more work, a few less sort cuts, and a little better narrative. First off, we made a real tart crust, (and for the record, for a 9” to 10” tart, that should be around 1/4” thick, and thinner yet if you’re doing tartlets). Secondly, softening dried fruit in booze is costly, especially if you use the proper amount, which means enough to completely cover and submerge 30 some odd apricots – You can see from our image that the proscribed amount wasn’t even close in that regard. And in any event, doing that is simply not as effective as hot water – If you want the taste of whisky or whatever, a quarter cup in a sauce pan over medium heat, simmered until the raw booze smell dissipates and the liquid thickens slightly, then cooled and added to the custard, will do the trick much better. And finally, custard is custard, gang. That’s milk heated gently and mixed with eggs, which act as a thickener – again, mascarpone doth not a custard make – That stuff is basically cream cheese that is already quite stiff. Adding eggs and sugar and flavoring to that will not make a custard – It’ll make an eggy, sweet cream cheese, which is not, repeat not, what we’re after here. So – All that said, here’s what we did for the one we ate all of.
Dried Apricot and Cranberry Tart
For the Tart
1 Cup Pastry Flour
1/2 Cup Almond Flour
1/4 Cup Bakers Sugar
1/2 Cup Cold Unsalted Butter
1 Large Egg
Pinch Sea Salt
You can do the tart by hand, which is my preferred method, or you can do it in a food processor, which is M’s preferred method – Either is just fine.
In a large mixing bowl, (or the processor), add flours, sugar, and salt and combine thoroughly.
Cut butter into roughly 1/4” cubes. Add that to the dry mix and combine by hand or process until the mixture looks like coarse corn meal.
Add the egg and incorporate thoroughly, but don’t go overboard – you don’t want the dough forming a ball on its own – You can check for done by squishing a hunk between your thumb and dialing finger – It should stick together, but not feel dry, or fall apart, (it also should not be sticky).
Pull the dough and form it into a roughly 1” disk. Wrap that in waxed paper and refrigerate for an hour, at least, (and longer is fine – Even up to a couple days – You can also freeze it, so long as you refrigerator thaw overnight prior to use).
When you’re ready to go, preheat your oven to 375° F and place a rack in a middle position.
You’ll want either a tart pan or a pie pan to bake in – Either really is fine.
Lightly grease the pan with butter.
Place the dough between sheets of waxed paper or parchment, and roll it out to about 1/4” thickness.
Carefully peel one sheet of paper off the dough and place it onto your chosen pan.
Use a fork and liberally and evenly prick the crust.
Cover the tart with a shaped piece of parchment, then use pie weights, beans, or rice to weigh down the tart.
Bake at 375° F for about 20-25 minutes, until the tart looks firm and is beginning to pull away from the edges of the pan.
Remove from heat and allow to cool.
For the Filling/Custard
About 40 dried Apricots
1/4 Cup dried, sweetened Cranberries
1 small Lemon
1 Cup heavy Cream
2 Large Eggs
1 Egg Yolk
1/2 Cup Bakers Sugar
1 teaspoon Vanilla Extract
Set aside about a dozen apricots and 6-8 cranberries.
Place the rest of the dried fruit into a mixing bowl.
Quarter the lemon, squeeze out the juice and add it to the rest of the fruit.
Cover the fruit with boiling water and allow it to steep for 15 minutes.
When the fruit is hydrated, pour off the liquid through a single mesh strainer, reserve the fruit.
Chop the reserved dozen apricots and the cranberries, set aside.
Preheat oven to 350° F and make sure there’s still a rack in the middle position.
In a mixing bowl, combine eggs, egg yolk, vanilla, and sugar. Whisk thoroughly to incorporate – You want to get some air into this mix, so take your time – 2 to 3 minutes or so.
In a sauce pan over medium heat, scald the cream – That is, heat it until small bubbles start to form at the edges of the liquid.
Remove the cream from heat and allow to cool for 5 minutes.
Slowly add the cream to the egg and sugar mixture, whisking steadily but gently – Don’t put too much of the hot cream in at a time – You want to temper the egg mix slowly, so that it doesn’t curdle.
Place whole apricots and cherries evenly across the tart, then carefully pour the custard onto the fruit.
Top tart with the chopped apricots around the rim of the tart, and the cranberries in the middle.
Bake at 350° F for 35 to 45 minutes, until custard is firm but still jiggles a bit in the middle, and fruit is slightly browned.
Remove from heat and allow to cool for 30 minutes.
Garnish with mint, if you like. You certainly may add whipped cream or crème fraiche as well.
I get asked on a regular basis why we do what we do here. Here’s my answer.
When I research a recipe or a subject, I look at a lot of food blogs, especially if I want to do something that I think is relatively original. I was doing that today, and I waded through a bunch of ‘very successful’ blogs. You know how I could tell that they were very successful? Because of the amount and general level of obnoxiousness derived from advertising on their sites – I left without reading through whatever it was I’d gone there to check out. And talk about non-sequitur? Ads for cosmetics, clothes, and a dozen other items having not one damn thing to do with food or cooking. In case you hadn’t noticed, I find stuff like that incredibly irritating. The Pioneer Woman, Rachel Ray, Tyler Florence claiming the cookbook is dead – all that? That’s not serious cooking, that’s hype, at best – The food equivalent of country music out of Nashville these days, (which I refer to as pop with fiddles). Frankly, if that’s success, well then, y’all can have it.
It’s the latest trend in monetizing what is ostensibly a food site. Monetize, if you’re unfamiliar, is an economic term. I know, ‘cause my Pop taught Econ at Harvard and MIT, (and who knows, maybe some of his smarts trickled down to me). What it means, literally, is to turn something into money – to utilize it as a source of profit. Now, if that’s why you have a food blog, good for you, but I’m out.
I was cooking for Monica and a good friend the other night, and it was his first visit to our kitchen, (though he’s had plenty of my cooking at the café). When he put his nose to the shaker of our signature seasoning salt, he couldn’t believe we’ve never monitized it. He’s a business man, and he greatly admires my cooking, so that was a compliment, no doubt, but it’s not why I labor away in relative obscurity here. That, I do because I have to – I gotta read, research, mull over, tweak, test, refine, create and write about food, and then share what I discover. Frankly, if no one read it but me, I’d still do it, (but don’t get me wrong, I greatly appreciate y’all being regulars here).
Now, for the record, down the line, I do intend to write a book or three based on what I do here, and frankly, I’m already working on that. Furthermore, if and when I ever come up with an original, really cool food item that I genuinely want to share with the world, I’ll do that too, (and frankly, that seasoning salt blend is getting mighty close). I do this because I love to, and because I’m driven to it – I could no longer stop writing about food than I could stop breathing.
Granted, there are a lot of great food blogs out there, but as The Corporate Machine figures out that they can profit grandly from our labors, all the ultra-commercialized stuff spirals out of control. It comes in waves, like boy bands. First, there was the need for nutritional info if you were going to be a ‘serious’ food blogger. Then came ridiculously professional-level photography, without which you couldn’t get a recipe accepted in any of the über-hip sites at the time. That morphed into full blown food styling, (right – like when we cook at home, every aspect of the meal is placed, staged, and choreographed – uh huh…) Now, if you’re cool, your site is festooned with multiple ads for a bunch of consumerist bullshit that has zero to do with food or cooking – This is how the next Food Channel Super Food Dipstick gets anointed.
I write about food for some pretty simple reasons. I’m interested in sharing recipes, methods, processes and such. I’m interested in sourcing, using wisely, and preserving food that is good for you in a world where much of what we are offered to eat is crap – Owned and foisted upon us by some pretty crappy mega-corporations. I’m interested in the science behind cooking, because I’ve never liked simply being told to ‘do it this way.’ I want to discover those cool secrets that professional Chefs and kitchens employ, and whenever possible, let the kitty out of the sack. That’s just how I’m wired. I trust that if you’re reading this, you’re interested in these things as well.
Today, some 8 years downstream from very humble beginnings, this blog has followers from all over the world. It’s won accolades from specific regions and countries for faithful renditions of beloved dishes. Stuff that I truly came up with first has been copied, and a couple of them are now fairly mainstream. It has a lot more followers and regular visitors than I ever thought it would – There are tens of thousands of genuine visits and visitors here every month. Is that a lot in the Big Picture Cool Food Blog scale? Well, no, when you consider that those tragically hip sites get millions of visitors – Frankly, I don’t really care about that, in the competing with others sense of the phrase – If you’re here, reading these posts, and you like them, and you come back when I post a new one, then I’m a seriously happy camper. While it still holds true that I cook to make M happy and write to make me happy, I love sharing stuff that helps y’all expand your horizons and eat well.
Now, all that said, I still get asked the following questions a lot, so let me just address them again – they are,
Why don’t you list nutritional information for your recipes,
Why don’t you post exact prep and cooking times, and
Why do you post exotic ingredients that I’m not likely to have?
In a nutshell, here’s why;
Frankly, listing nutritionals means, more than anything, that I am determining what kind of portion size you and yours eat, and frankly, I don’t have a clue about that. On the sites that do this, portions are most oft listed in ounces, so let me just ask – Do you weigh what you cook and what you plate before you eat it? Didn’t think so… If I post a casserole recipe and you make it, how much do you eat? How about your partner? Do you have seconds, are there leftovers, and so on. This ain’t a restaurant and neither is your house. None of us need to eat the same portion for reasons of consistency or economic viability, unless maybe we’re on a specific diet, in which case you’re not getting your recipes here, (ideas though, maybe).
For the record, I predominantly scale recipes for two, with room for leftovers, the idea being that most of the folks visiting here, like M and I, cook that way. Factor in the consideration that we heavily champion the concept of cooking one thing that will generate several meals – A whole chicken, roast, or whatnot that can easily become three or four great meals- That’s the smart way to cook if you want to eat well, be efficient, and economically savvy. And I’m still not gonna list nutritional data, sorry – For that, you’re on your own. As mentioned liberally herein, a recipe is nothing more than an idea, a guideline at best – Most people can and will tweak it, often to quite a degree – You should read some of the responses I get along the line of, ‘I made it, but I didn’t use any chocolate’…
Don’t get me wrong, nutrition is important and should be monitored in some way, shape, or form. The best way to do that is to buy, cook, and eat good things. Buy locally whenever you can. Buy fresh food, and avoid highly processed stuff like the plague. Read the labels and avoid things that are there only to help some corporation keep things on the shelf longer, or to keep it looking pretty beyond the time it should. Grow anything and everything you can. Preserve what you buy or grow so that you can notably extend the time it is available to you. Make everything you can from scratch. That may sound more intensive than what you do now, but if you really care about nutrition, you’ll do it. And as far as our recipes go, whenever you need or want detailed nutritionals on our recipes, just use a calorie counting app, and you’re off to the races.
Next up is prep and cooking time.
Weeeeeellllll, how do I say this? Listing prep time is, in my not even remotely humble opinion, one of the dumbest things I’ve ever read. The problem is actually pretty obvious. Listing prep time says we all prep at the same speed, and nothing could be further from the truth. Heck, I have three preppers in my cafe and they all perform differently… So really, the question is who’s prep time are we talking about? Mine? Yours? Emeril’s? I’ve been cutting things for decades and have pretty damn good knife skills; do you? I don’t even think about process and procedure any more, it just comes naturally – does it for you? And if your answers are ‘No’, does that make you slow? The answer to that isn’t rhetorical – it’s a resounding no. Listing prep time is often a disservice, for my mind. What it can and all too often does is to set up arbitrary determinations of success or failure in a home cook’s mind – It probably leads to mistakes, as folks look at the clock and start to rush or miss something things trying to keep up with an arbitrary determination of ‘normal’ prep time – Think that’s crazy? I assure you it’s not and that it does happen that way – It ends up souring a lot of folks on cooking, let alone websites and cookbooks.
And that’s just the tip of the iceberg. How about what ingredients you have right on hand when you start your prep, how well equipped your kitchen is, how your day went, how many rug rats are flying around your feet, or how many critters need to go out right now? Get the picture? My bottom line is simple – No one should give a rats ass how long it takes, if you have the time and want to make it. If you’re cooking regularly, you either already have a decent sense of what you can and will accomplish in a given time, or you will develop one in time. If you really do like cooking and want to do it, you’ll do it.
Finally, there’s the exotic ingredient thing. Yes, I have a ridiculous pantry and spice cabinet, (ask M what she thinks of the Asian section alone.) You may or may not have a pantry like ours, but I really don’t think that matters. We have all this stuff because we dedicate a hell of a lot of time and energy into developing and perfecting recipes to share with y’all. Whether or not you need that much is up to you. Does a couple avocado leaves and a little annatto really make or break good chili? I think the question is rhetorical. Anyway, I don’t buy the ‘why do you use ingredients I’m not likely to have’ complaint for a second – in this day and age, almost anyone in this country and many others can get anything they want. And if you can’t, well, I’ve sent grits to Sweden, cornmeal to Australia, and mustard seed to Israel – if you don’t find something you wanna try, hit me up, and I’ll get it to you.
I’ve also gotta point out that a lot of what we do gets designed because we had stuff in house that needed to get used, so that’s what we put in there. Again, like a broken record, a recipe is a guideline – Don’t like hot chiles, but have sweet peppers? Use those, and don’t think twice, it’s alright. If you’re here with any frequency, you know we strongly encourage and desire experimentation on your part – If you’re making it, put what you like in it. In any case, did you know that you can’t copyright or claim recipes? True story, that – All you can call your own is the verbiage and order in which you explain how to make the dish – As such, I’ve got no more right to my recipes than you do, so go wild. Anyway, maybe you should check out Tasmanian Pepperberry, or Urfa Bebir. Only the Food Goods know what you’ll do with them.
We do this because, many years ago, dear friends who love to grow, cook, preserve and explore as much as we do asked us to. We do this because we have a love for good food and cooking shared. We do this because we hope to inspire such in y’all. That’s more than good enough for me.
I get asked a lot why I do this. I don’t get paid for it, I’ve staunchly refused to monetize the site, and I work hard at it week in and week out, and believe you me, each and every post takes a lot of time and effort, let alone the cost.
Well, lemme tell ya why – After the posts on brining turkey, and the one on sides and desserts, among with a whole bunch more very nice comments and reviews, I got these –
“Ahhh. The birds were excellent! The dry brined turkey won out the day. Better flavor and a better texture. We all raised a glass to you. I hope your day was good. Thank you.”
“The son in law pulled off a perfect brined turkey yesterday. His first! Thanks for that! You had a helping hand there.”
“I gotta be honest, I was dubious when I read the dry brine procedure, and even more so every time I’d look at it in the fridge over three long days – But Son? You weren’t blowin’ smoke! Best bird I’ve ever done, hands down.”
“The hubs loves to deep fry turkeys, but to be absolutely honest, I’ve never been that impressed, until now – That brine thing was night and day from the usual result – THANK YOU!!”
“That pumpkin flan was AMAZING, and it was pretty easy to make – Your directions even worked for this hopeless kitchen klutz – Thanks again.”
I tweak and republish this post annually; I think you’ll see why when you read it.
See, I’m not out to be tragically hip, in fact quite the contrary. Or maybe Matthew Selman said it best; “I wish there was another word than foodie; how about ‘super food asshole’, or ‘pretentious food jerk’?” I just don’t wanna go there.
Granted, there are a lot of great food blogs out there, but right now, many are judged ‘Great’ because somebody took a really, really nice pic of some food, or is on the fast track to be the next Food Channel Super Food Asshole. Frankly, when the ‘best’ food blog sites reject people because they don’t meet criterion such as that, I’m more than not interested, I’m actively turned off.
I write about food from some pretty simple perspectives. I’m interested in sharing recipes, methods, processes and such. I’m interested in sourcing, using wisely, and preserving food that is good for you, in a world where much of what we are offered to eat is not very good. I’m interested in the science behind cooking, because I’ve never liked simply being told to ‘do it this way.’ I trust that if you’re reading this, you’re interested in these things as well. To be honest, if no one read this blog, I’d write it anyway, because I do it for me first and foremost; I gotta share what I love. That’s just how I’m wired.
So, when I look at ‘real’ food blogs, I see the stuff that, fairly often, folks ask me about here, or more to the point, ask me why I don’t do these things. There are three oft repeated comments, and they are,
Why don’t you list nutritionals and calories,
Why don’t you post prep and cooking times, and
Why do you post exotic ingredients that I’m not likely to have?
So, in a nutshell, here’s why;
Frankly, listing nutritionals means, more than anything, that I am determining what kind of portion size you and yours eat, and frankly, I don’t have any idea about that. If I list a casserole recipe and you make it, how much do you eat? How about your partner? Do you have seconds, are there leftovers, and on and on. This ain’t a restaurant, and I’d bet your house isn’t either; neither of us needs everyone to eat the same portion. For the record, I predominantly do recipes for two, with planned leftovers, the idea being general efficiency, and the fact that anything good will be great the next day. Other than that, you’re kinda on your own. I mean I can give you a great biscuit recipe, but how big you make ’em, and how many y’all wolf down is kinda your gig, right?
Don’t get me wrong, nutrition IS important and should be monitored in some way, shape, or form. The best way to this is to buy carefully and thoughtfully. Buy locally whenever you can. Read the labels on food and avoid the stuff that’s truly bad for you. Grow anything and everything you can. Preserve what you buy or grow so that you can notably extend the time it is available to you. Make everything you can, from scratch, at home. That may sound more intensive than what you do now, but if you really care about nutrition, you’ll do it. And as far as we go, whenever you need or want detailed nutritionals on our recipes, just click on our link for Calorie Count and go to town. There’s a mobile version out for your Apple or Android smart phone as well now.
Next comes prep and cooking time.
Weeeeeellllll, how do I say this? Listing prep time is, in my not even remotely close to humble opinion, one of the dumbest things I’ve ever read. The problem is actually pretty obvious. Listing prep time says we all prep at the same level, and nothing could be further from the truth. Heck, I have three preppers in my cafe and they all perform differently… So really, the question is who’s prep time are we talking about? Mine? Yours? Emeril’s? I’ve been cutting things for decades and have pretty damn good knife skills; do you? I can stem, seed and core a tomato blindfolded, without cutting myself, in about 15 seconds; can you? I don’t even think about process and procedure any more, it just comes naturally; does it for you? And if your answers are ‘No’, does that make you slow? If I can prep Dish A in 10 minutes and you take 20, should you not make that dish? Of course not! And really, that’s just the tip of the iceberg. How about what ingredients you have right on hand when you start your prep, how well equipped your kitchen is, how your day went, how many rug rats are flying around your feet, or how many critters need to go out right NOW?! Get the picture? My bottom line is simple – Who gives a rats ass how long it takes if you have the time and want to make it? If you’re cooking regularly, you either already have a decent sense of what you can and will accomplish in a given time, or you will develop one in time. If you really do like cooking and want to do it, you’ll do it.
Finally, there’s the exotic ingredient thing. Yes, I have a whacky spice cabinet. You may or may not have a pantry like ours, but I really don’t think that matters. We have all this stuff because we dedicated lot of time and energy into developing and perfecting recipes to share with y’all. Whether or not you need that much stuff is up to you. Does a couple avocado leaves and a little annatto really make or break good chili? If you’re asking me, I think the question is rhetorical. And frankly, I don’t buy the ‘why do you use ingredients I’m not likely to have’ complaint for a second; in this day and age, almost anyone in this country, and many others, can get anything they want. I recently shared a bacon recipe with a pal from South Africa. He ended up having to go all over creation to find several ingredients, but he did it, ’cause he really wants to try my recipe. Kinda like that last discussion on prep and cooking, huh? Ive mailed corn meal to Australia and mustard seed to Israel; if you can’t get something you wanna try, hit me up, I’ll help. I’ve also gotta point out that we constantly encourage and desire experimentation, so if you’re making it, put what you like in it: Give us credit the first time, and then it’s yours…
I say that if you love cooking and great food, maybe you should check out Tasmanian Pepperberry, or Urfa Bebir; who knows what you’ll do with them?
We do this because dear friends who love to grow, cook, preserve and explore as much as we do asked us to. We do this because we have a love for good food and cooking shared. We do this because we hope to inspire such in y’all. If that ain’t good enough, so be it.
The older we get, the longer things take. And when for the last few years you’ve been squeezed into a tiny, disfunctional kitchen with shitty appliances and no room for more than one person to cook, getting an amazing, brand new kitchen is a little slice of heaven.
One week after the move, we’re not done in the kitchen, but we’re really close, and we’re really excited! This is where the magic happens, going forward, and as I alluded to, there’s a couple more changes here in the wind – More on that later.
M and I agreed that this is and will be a serious working kitchen, a production kitchen for things here at the website, so we took our time, discussed things in depth, and decided together how to to arrange everything. And in a word, it’s magnificent. Wanna talk storage? This alone is a 12 cabinet pantry, 24″ deep, with tons of space for stores. There are drawers and cabinets and display places everywhere – it is so cool.
The basic triangle is, in this iteration, a square, and it’s marvelously functional – defined by fridge, stove, sink, and island, there’s plenty of room for collaboration, and for guests to hang and watch.
And speaking of hanging and watching, the kitchen is open to the living room as well – I seriously dig this.
And naturally, if you’re here with any frequency, you know where my heart is – Testing, designing, refining – And here’s the new nerve center for that process.
So thanks for being here, thanks for your patience and kind words through the transition, and stay tuned – It’s about to get really, really good.