All in the Details (Small and Large), Part 1

photoI’m an avid, and truly amateur (in both the worst and best senses of the word), changer-upper of things. My father warned my fiance, as if the poor guy hadn’t already seen it in action, that when we lived together he would likely come home from any trip–overseas or two doors down the street–and find the furniture rearranged or a room fully repainted, or possibly, that we’d moved to another house in his absence. I promised I would always leave a forwarding address and directions with his new house key if I went so far as the latter. He married me anyway. And I have indeed continued in my blissfully mercurial attitudes toward what feels comfortable and desirable, or looks beautiful, to me in my places of work, play and general living. Aside from the occasional piteous whimpers of ‘Who Moved My Cheeeeeeeese?‘ my husband has also continued to be an exemplary, even sometimes equally avid if not outright participatory, supporter of this habit of mine.

I assure you, this hobby of mine might have run even more wildly rampant had I had the time, tools, skills and bottomless budget required for such extravagances. But though I might chafe at having to think so hard or wait so long, I’m also addicted nearly as deeply to the problem-solving puzzles presented by having to prioritize and/or simplify my fantastical plots and plans. As we’ve lived our sixteen-plus years together thus far in five homes of our own plus a couple of stints living briefly in other places where we had a bit of free rein if not ownership, there have been plenty of opportunities for these kinds of happy dreaming and scheming. Since I’m unlikely to live even overnight in a motel room without itching to Improve upon something or other about it, you can well imagine that Things Happen whenever I’m plugged in for any length of time at all.

You’ve heard hints here recently that I have had a few such projects in mind and/or in hand at home once again, so I think it’s about time to unveil some of the things I’ve managed to do or have done. And some that are still early in their incubation, perhaps. When we came to Texas to house-hunt for one whole week in 2009, it was the first time I’d set foot in the state outside of the airport. My spouse had been to the town we were moving to live in as much as twice during the interview process, so between us our experience and ken of the town didn’t add up to much, so we knew it was best to hold off on buying a home until (a) we saw if the move was a ‘good match’ (or the university or denizens of our town would run us out at pitchfork-points, or we would pack up our carpet-bags in the dark of night and slink off to places yet unknown) and (b) we had some clue what part of town spoke to us and could house-hunt at leisure.

Thus, a rental for our first Texas home. We spent a comfortable year living in a very decent place in a quiet neighborhood and with marvelous landlords, but hoping to find something with better space for inviting students and colleagues and friends to visit, not to mention where we could put visiting relatives for overnight stays without having to stand them up in a coat-closet or bed them down in the bathtub. The real bonus of our rental locale was that the neighborhood was virtually across the fence from a second neighborhood that was both inviting for cooler-weather walks on the weekend and somewhat hidden–we know lots of longtime townspeople who still didn’t know this neighborhood existed until we invited them to our current place.

When we found the house we would buy, we had been ‘scouting’ the neighborhood, with its mature oaks galore and hidden charms, for a bit and we were first to see the For Sale sign sprout and the first to come and look through. A second couple had asked for a tour before we turned around and opted to make an offer, and that was about it. Both of us had an instant liking for both the house and the nice 88-year-old lady who sold it to us, but it took both of us wearing our creative goggles to see through her 30-year-old decor to see what we would make of it as our own home. So the negotiations began with our plan to remain living for an overlapping month in the rental house a short walk away while I joined the construction crew that we hired to do the many small repairs and updates and the one larger task that would lend it such personalization for us rather quickly.photos x 2The big idea was to open the wall between the kitchen and dining rooms, which made this three-decade-old house leap forward into the Open Concept era and our plans for group entertainment with great alacrity. The removal of lots of wallpaper and beautifully crafted but dated window treatments and a few old-looking light fixtures, and adding many fresh coats of paint throughout, went a long way toward modernizing the place, so that’s what I did to keep busy while The Guys were generally wreaking havoc in the adjoining living areas. I ripped out the wall to wall carpeting in all the bathrooms–the en suite master bath being effectively three whole rooms even without counting the walk-in closets in them, plus a Jack and Jill bathroom between two bedrooms that we’ve made into an office and a TV room, plus the guest bathroom on the other side of the house. I ripped out the carpeting in the kitchen. It was partly glued down and mostly just welded with age to the slab all around, and the baseboard was a bit brittle with age, so it was slow going, but despite that and the gritty heat of the work it was worth the effort, and a huge delight to see the unwelcome, inconveniently dirt-gathering flooring in the ‘wet rooms’ give way to concrete over which we could get something more appropriate set.

Once I had the rugs ripped up and most of the wallpaper stripped from the kitchen and entry, the contractor’s crew came in and began the kitchen renovation, knocking open the inside wall, repairing wall and ceiling cracks, replacing the refrigerator and dishwasher and cooker fan hood (with a microwave/vent), and extending the lower cabinets to fill the new half-wall with wonderful storage. New and gorgeous granite counters went in, fresh paint went on and with masterful matching, new Saltillo tiles from Mexico were laid in the kitchen and adjoining hall and guest bath and stained to match the existing entry/dining room floor. While the men were busy with the kitchen and some painting of the higher-ceilinged entry, living and dining rooms and kitchen, I kept busy repairing small holes and scratches on walls and woodwork to prep for my paint work, removing all of the broken, torn or dated window treatments, and replacing light fixtures and hardware (grouping light switch and outlet face plates and towel bars and door handles to better match each other in various rooms). My favorite improvement in that category came from removing the Oh-So-Eighties white ceramic knobs on every cabinet door in the entire built-in-filled house and replacing them room by room with new hardware better suited to each space.

Now, I must add to all of this that this is a house I would never have designed in the first place. It’s not precisely my style. But I love it. I’m an old enough hand with this stuff to know it would have been a huge mistake to take an essentially solid and well-made house and try–at least without gutting and rebuilding it with ridiculous infusions of money–and make it into something it isn’t. This is how a person who adores Craftsman style, cottage style, mid-century modern, minimalist contemporary, Gothic and Art Nouveau styles, among many others, ends up living in and paying homage to, an updated ’70s colonial. Ha! Needless to say, it requires submitting my own instincts to an appropriateness-test each time I make a tweak, and looking for whatever I do find attractive and lovable that is suited to the situation. First and foremost, of course, that category includes the people I want to spend time with in this place. (!)

One of the distinctions of this house’s style is the aforementioned large amount of built-in cabinets everywhere. It makes for an atypical ’70s house to have such abundant storage. I don’t even use all of the space in any one of the rooms. I can credit a bit of that to being a pretty good organizer and fondness for occasional purging rampages on both our parts, but much of it’s simply having more space than we really require. We quickly found in house-hunting that nothing in our expected choice of home sizes (two bedrooms, two baths so we could accommodate our overnight guests) ever had enough contiguous living space for a dozen dinner guests, let alone twice that or more as we’ve sometimes had on hand. We have, therefore, much more space than absolutely necessary for a whole lot of other things besides mere hospitality purposes. I do find it’s nice, over time, to figure out what use serves us best in which part of the house.

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Need more storage despite the cupboards? A wire rack cut to fit over the door jambs keeps the laundry basket out of the way, close by and dust-free. Doors cross each other when they’re both open and pinch your poor hands in between? Replace one of the two with a bi-fold door.

That’s how what at first seemed like a uselessly illogical cabinet in the front hall became the ideal mid-house location for my most-used small hand tools and hardware stash so that no matter where the need occurs, everything is in fairly quick and easy reach. An innate urge to find the easiest route to every necessary task drives me to make many of those changes that can drive change-haters and husbands batty at first but often lead to eventual simplification in daily life. Having two supposedly unwanted extra bedrooms led to our having a place to keep and watch a giant television without it living in our guest space and distracting from lovely conversations with visitors in the living room. Coincidentally, it makes a very cozy ‘away’ space for reading or napping that means neither of us ever has to be underfoot if the other wants to do something different (or more asleep) than the other is occupied with at the moment. It also gives us an expansive home office space so that my spouse can continue his university tasks after hours as needed, without stealing my favorite desk space as I work. No dueling over desks here. No dueling at all, really, in such a big house that I now have my own comfy recliner in front of the TV too. No, I’m not even going to try for custody of the remote; I don’t know what is on when or where anyhow.

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From the kitchen, an open view: dinette at lower left, door to laundry at upper left, guest bedroom with its frosted window shining just beyond it; a big built-in hutch for kitchen storage; living room at upper right, with its opening into the dining room at the very far right, and on the lower right, the kitchen counter over which *that* room opens into the dining room.

The latest round of fix-ups and mix-ups around the house waited a couple of years after our buying the place so that we would not only have saved up a little to do them but also, one hopes, have a far better idea of how the house works and how we can best operate in it. The guest room furniture got reoriented so that there was enough more room to add in our exercise cycle and more importantly, also a small desk for guests’ use. One of the happy quirks of room re-arrangement is that sometimes even when there’s more stuff in a space, if it’s better arranged it can feel bigger. Physics aren’t always obviously logical. Go figure. The living room furniture underwent a similarly needed reorientation and now allows room for a small tertiary dinette–besides the eight person dining table and the kitchen one that can stretch for six, we can now put a few diners in the living room too without even moving the conversational seating group. My small seating group out on the back patio is very rarely used. It’s almost always too hot, of course, for sitting out there, even if there weren’t also the Texas-sized insects lying in wait to chew us right out of our skins, not least of all those recently arrived terrorists, the West Nile carrying mosquitoes. Still, there’s something both comforting and welcoming in the mere sight of a pretty outdoor ‘room’, so that’s on my list: how shall I make the space outside our kitchen windows extend our sense of place out into the greenery? How can I bridge the gap between my dream garden out there and the small changes I can bring that will improve the yard much more affordably in the short term? The plot thickens, indeed. The outdoor chandelier has moved closer to the seating area now, and more will come soon. I hope.photoHaving begun the recent round of improvements with a new TV room recliner (a supposed outdoor piece, and bought at the grocery store, of all things) and that blessed new cooktop I was bragging of recently (where eggs do not perpetually run downhill and cook from one end to the other over time anymore), we moved on to more complicated things.photo

(To be continued tomorrow . . . )

Three Hundred Sixty-Five and Counting

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Please pardon my squeals of glee; I’m just a bit of a pig, my dears.

Yay me!

I know, I know, I say such things all the time, egotist and drama queen that I am. If you were really sick of my self-aggrandizement I assume you’d have had the good sense to stop coming here by now. Thank goodness I surround myself with people who, though otherwise entirely admirable in their many stellar qualities, are just loopy enough to spend time with me ungrudgingly and continue to share their own blogging abodes and the treasures therein with me in ceaseless generosity. But I am feeling a little extra pleased with myself these days for a couple of particular reasons. I’m just ridiculously slow to get it all underway appropriately.

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I guess I’m a real slowpoke by nature.

I am told that a recent post of mine was, in the tally of my benign WordPress overlords, number 365 in overall production here at the kiwsparks factory. That is, in the looser sense, a year’s worth of posts for a daily blogger. However, honesty and my personal traces of OCD move me to say that while I did indeed ‘officially’ commit only so far as one year’s worth of daily blogging, I hadn’t yet fulfilled that commitment to the letter since the one-per-day agenda began in earnest on, if I remember correctly, the 6th of July last year. Sure, who doesn’t need something to do to celebrate her wedding anniversary in a more special way than that boring old romantic stuff? So I had a second milestone of the 365 variety yet to achieve in two weeks. I did double-post a couple of times along the way when the whim emerged, but that in no way made me feel I had met the standard I set in my original plan. On the other hand, WordPress would no doubt find it arguable that I’ve posted, technically, daily, because the WP time stamp does not agree 100% with whatever time zone I’ve been in at various points along the year, so it dates my posts differently than I would, and I am happy to consider my own time zone the decisive one, even if it means typing madly until I can press Publish at the stroke (the clock’s or mine) of midnight. I’m nothing if not a control freak.

All of this being said, the rewards of committing to this year of daily blogging have been considerable and entirely worthwhile. I have gotten back into a dedicated practice of writing and creating visual as well as verbal images that is its own reward, to be sure. I am reminded of the need to Make Things on a regular basis and find pleasure in that process as well as sometimes amusing my own little silly self with the outcomes as well. Most of all, I have reconnected with a social side of myself that is sometimes less easy to access, as a more naturally introverted and even shy person who expresses her bolder and outwardly more comfortable character better in print than either in person or (quelle horreur!) on the telephone. Yes, my nearest and dearest will tell you that I am chatty (or verbose) and rather unfiltered in nature when around them, but of course many of you probably know exactly what I mean when I say that it is specific to my feeling safe and in familiar surroundings that brings out that extroverted version of me.

The biggest payoff in this blogging process is, of course, the presence of that sort of a Safe Place for me to have social interaction with a much wider range of wise and talented and fabulous and fascinating people from all over the world than previously possible. I may have had my own self-centered reasons for starting to blog, but it is you, my dear visitors, commenters and especially my blog-sharing friends, who have made it continue to be worthwhile and in ever increasingly fine ways. I have again been gifted with several blogging awards, and though the late spring-early summer schedule around here militated against my taking much time to respond properly, it is yet another reminder that my web community is generous and supportive as well as simply a fun and kindly group of people. So I must say further thanks to Dr. Dan and Susie and my delightful correspondent at veggiewhatnow for sharing their generosity of fine blogs and passing along blogging awards as well, respectively: the One Lovely Blog Award, Versatile Blogger and a recognition I’d never even heard of before, making me a Food Stories Nominee for Excellence in Storytelling. Cool! All of them, all of their blogs, and all of the kindness showered upon me.

I shall certainly try to honor the spirit, and hopefully the letter, of these awards but I’d appreciate it if you cut me a little slack when it comes to sharing those Fun Facts about myself (as if I haven’t poured enough of ’em on you to nearly drown y’all already). As usual, I’m so impressed and humbled by the astounding company I’m privileged to keep that I hope every one of you will click on my three admirable friends’ names above and take a leisurely visit at each of their sites to see just what wonders await you there. You will leave far less hungry and far smarter and happier, really, I assure you. Dr. Dan is a Canadian internist and foodie-supreme who posts all sorts of succulent, sweet and savory cookery to make you dream. The wise and funny blog susartandfood is the place where Susie beautifully publishes her own marvelous food, along with superb art, fantastic writing and a good dose of wit throughout. And veggiewhatnow is a land loaded with grand vegetarian ideas, terrific photos and illustrations and a whole lot of useful information that just doesn’t show up anywhere else in such a friendly format.

My sharing of bits of brilliance about myself, well, that’ll keep coming in all of the upcoming posts just as it has in every post so far.

And here are some fellow bloggers greatly deserving of my passing along these honors, along with all of my previous nominees (please search my site via the various awards’ names found in my sidebar if you’d like to see the many other deeply deserving folk I so enjoy sharing with you):

logo + photoFor the Versatile Blogger Award, I happily commend to you the following standout bloggers: Mandy, filling The Complete Cookbook not only with gorgeous food and the photos thereof but also all sorts of domestic derring-do and lovely forays into the history (familial and wider-reaching) of landscape, pets, garden and more; Marie, managing a grand kitchen, a busy family, a beautiful property and gardens, and a dog who thinks she’s queen of the active crew of local wildlife, blogs at My Little Corner of Rhode Island; Claire, the travel, garden, cookery and photography (and more) blogger of Promenade Plantings; the supposedly year-stricken K, writing year-struck‘s wide-ranging, scintillating, touching and bracingly intelligent while often still hilarious tales; and Bishop, savoring through his Backyard Farm the natural approach to gardening, cooking, travel and the appreciation of fine libations both home-brewed and otherwise.

logo + photoFor the One Lovely Blog Award, I’m pleased to present: David, painting heart-stoppingly beautiful portraits and teaching lessons to lucky painters over at davidreidart (which my computer appropriately translates for me as ‘daredevilry’); Lindy Lee, weaving poems of the heart and telling tales that transfix, on Poetic LicenseeNitzus, magnificent and insightful photographer spreading the admiration of memorable and remarkable people, places and creatures far and wide through his self-named site; Cyndi, bookchick extraordinaire, wending her way through collected poems, stories and essays of her own, and stellar photography in the pages of cfbookchick; and Dennis, that inimitable Bard on the Hill, whose poetry spills out of the Texas hill country in rivers shared with poems he’s selected from many other fine poets.

logo + photoAnd for the Excellence in Storytelling recognition I enthusiastically nominate: Celi, at that magically inviting sustainable homestead, thekitchensgarden; John, who writes hymns of Italianate glory from the Bartolini kitchens; Tanya, la reina of the Spanish mountains’ bounty at chicaandaluza; Barbara, who has far more than justasmidgen of exquisiteness to share at her blog; and cookingspree‘s mistress of fabulousness at table, in the kitchen, and whatever amazing places she goes, Antoinette. All of my best to you–and theirs, too! Cheers, my friends.

A small footnote: while I am deeply honored and pleased to have been so generously given these recognitions, I am going to refrain from further award acceptance lest I spend too much of my time polishing my medals and strutting around in my tutu and tiara and too little time, well, blogging. Much ground left to cover, I’m pretty sure, even if I don’t yet know what it is. Meanwhile, you good people should busy yourselves with exploring the wealth of illumination at all of these other blogs too–so much fun ahead for everyone.photoPS–while I’m cresting this wave of self-promotional adulation, I’ll just mention that today at Zazzle.com there is a one-day 50% off sale on all of their posters and wrapped canvases, and mine are all over the site and pretty dirt cheap to start with, so if you go over there and search for kiwsparks you’ll see all sorts of affordable art, much of which has been seen on this blog before, on sale. Just saying.

http://www.zazzle.com/zazzle7thbirthday

What’s-in-My-Kitchen Week, Day 7: Love & Happiness

photoIt’s said that Cleanliness is Next to Godliness, and regardless of your beliefs, a clean kitchen is surely going to keep you closer to the desirable state of ideal health and well-being than a slovenly one. A rotten, filthy kitchen, on the contrary, may well send you off to meet your maker (or annihilation) with unwelcome rapidity. In my experience, Good Eating is Next to Perfect Happiness.

Simply eating well–whether of the most esoteric or exotic or splendidly gourmet meals, or of the handful-of-greens with some impeccably ripe apricots, a speck of salt and pepper and a drizzle of lemon-infused honey pristineness–that act of tasting and enjoying is its own reward. Love of good eating and the happiness that accompanies and follows it are worthy sorts of pleasures.photo

The process by which the meal or nibble is achieved can be grand delights, too. Just happening on the desired food serendipitously, even sometimes without having realized there was a desire at all, is lovely. Planning a dish, a menu, an event can be a satisfying challenge and adventure. Hunting (in field, stream or market) can be your surprisingly meditative, endorphin-brewing action sequence to prepare for the meal making itself.

Along with all of this is the primary joy of dining with others: the communal happiness and yes, meaning that can be cultivated in shared eating. The love of good food is magnified, multiplied exponentially, by the reflection of that affection between those at table. With strangers and acquaintances, it is the magnanimity–the largeness of spirit–inherent in hospitality that binds and bonds us. Among friends and loved ones, the food is both expression and enhancement of the finest graces in our connections to one another. And I can think of no lovelier thing to stock in my kitchen than that.

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Pull up a chair and have a piece of pear-blackberry pie with me!

What’s-in-My-Kitchen Week, Day 6: Good Reading

photoI used to have a large bookcase full, top to bottom, of just my favorite cookbooks (and a few choice cooking magazines). Then we moved into an apartment half the size of our previous house. Guess what. I discovered that even most of my favorites were dispensable in exchange for the good trade in housing. The ones I parted with had to go to good homes, of course, and were a fine cause for bonding with family and friends over food in a new and different way–conversationally rather than via consumption, for a change. Still, there are some things one values above open shelf space, and a few of the ‘basics’ and a few of my personal favorites really did call out for rescue from the give-away goods enough to move with me–to all of my various domestic locations since then.

Cookbooks are far from Legal Documentation to me: I rarely follow any recipe to the letter. But they are instructional all the same, and highly inspirational. Since I depend on them so much for acting as kitchen muses, two things tend to happen–I almost always prefer cookbooks stuffed with vivid pictures as well as the recipes and descriptive tutorials, and I love cookbooks as bedtime reading and coffee-table books even more than as technical guides for my cookery, when they can stir my imagination without my being distracted by my stirring the pot. Still, I have a good number of cookbooks that are more pedagogical than pictorial and rely on them for my factual education whenever I’m in need.

My kitchen operations aren’t generally terribly sloppy, so I don’t tend to have grease marks and mustard stains all over my cookbooks. However, I am such a mad-scientist in their use that recipes not only get tweaked endlessly as I work but instantly forgotten in their current iterations if I don’t write them down, so I do desecrate my cookbooks by writing in them. They’re the only books I can think of that I have ever written in directly, but when I used to jot notes and stuff them into the pages, pretty soon I had a cookbook with a broken spine from my fattening it too much–if the book was really any good.

I’m very fond, when traveling, of finding local cooking magazines as well, because like any good picture book, they’re well enough illustrated so that I can pretty quickly translate what’s being said–okay, the Hungarian and Czech magazines are not so quickly conquered, but I can still suss out what’s going on eventually. And I love getting a taste of either the local traditions or what’s trendy there as opposed to what’s current here. Talk about tasteful souvenirs of my wanderings.

So, what are my favorites? Betty Crocker, that maven of miracles in the kitchen, is an icon of my childhood and so still keeps her place in my heart and home. For truly basic kitchen science, I’m still attached to the Joy of Cooking (Rombauer & Becker), but I like Alton Brown‘s playful yet factual approach to the chemistry and physics of it all, too. I’ve got a superb Swedish compendium (Mat Lexikonet, above) that a friend edited, not just because she’s such a dear but because in spite of having very little illustration it’s a very thorough encyclopedia of the tools, terms, dishes and ingredients commonly used in the Swedish kitchen, including all of the foods adopted and adapted from other cultures that have become part of Sweden’s rich heritage as a result of their delicious wonders. From our times spent in Sweden I have a few other great cookbooks, a couple of them also edited by our friend Birgit, and chose them primarily because while editing she would sometimes prepare the dishes for photo shoots or, better yet, test them on us who were lucky enough to visit during one of those preparatory periods. America’s Test Kitchen is also a fine source of scholarly information, and the organization’s focus on developing recipes through multiple trials and experiments makes them truly a litmus test for quality control; even though I still play with substitutions constantly I know the science behind my choices better.

For specifics that I love, I go back to a very few books regularly. For breads, I couldn’t beat Bernard Clayton‘s old standard that always gave me the right technique and proportions (in baking, of course, this is a far more fussy matter than in many other practices in the kitchen) and I could play with my variations on a theme as long as I knew precisely where and when and how that should work. My other baking go-to has remained the beautiful Country Desserts. Lee Bailey’s attention in it to lushness and depth of flavor is matched so exquisitely by the glorious photography, and frankly, I love that he emphasizes in this a laid-back approach to the dishes’ presentation that is much more in keeping with my fix-it- and-chomp-it-down mode of operation than any of those dainties that may cause me such heart palpitations when others do the decorative work but keep me waiting too long in my panting desire when they’re in my own hands in preparation. Donna Hay‘s photographers always make her cookery look even more desirable than the descriptions can do (and they can do a lot, I find), so hers are cookbooks and magazines I love to peruse for artful ideas any time.

As I do have a deep affection for pigs, living or cooked, and my kind friend Ellen knows it, she presented me with the lyrical Pork & Sons, which though filled with delectable recipes indeed, is even more a gorgeous photo album of and paean to the French farmers, chefs, butchers and eaters who revere the pig in all of its glory. International love of food–that’s half the reason for reading about it as well as eating it. And as a great admirer of the cuisines of many different cultures, I have always enjoyed reading cookbooks as a form of cultural and social and political as well as culinary history and often enjoy a meander through the tasty pages of books of Indian, German, Thai, Jewish, Italian, Japanese, Polish, Spanish or whatever other places and peoples capture my imagination at the moment. Probably one of my other greatest favorites in that realm is to peruse the local Junior League or church or social club’s cookbooks from American small towns and obscure organizations, because they too have such colorful and thought-provoking takes on what makes them who they are. I will always adore the late, lamented Ernest Matthew Mickler‘s classic White Trash Cooking as both a terrific piece of artistry and one of the most truly compassionate and funny documents of rural American cookery and culture ever to come off a press. Heart-stopping foods, perhaps, but well worth the danger for the love and laughter with which they’re garnished.

Maybe my enjoyment of that book and its cousins is really just because I’m a little trashy myself and feel so at home among the people whose crusty, hardscrabble, can-do, make-do good cheer and affections would accept pretty much anybody at the table, so long as I eat what’s put in front of me gratefully and don’t spit on the floor. White Trash is one cookbook I could never bear to write in, come to think of it, so perhaps there is something with a whiff of the sacred about great cookery books. All I know is, they’re close to my heart and so I keep ’em close to my kitchen too.

What’s-in-My-Kitchen Week, Day 5: Pretty Serving-Ware

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A simple water pitcher is essential . . . but possibly not more so than a few sherry glasses . . .

I’m not one of those artistes whose inventory of objets magnifiques is so extensive that I can set a different table for every meal I make. But I do have a small collection of serving pieces that reflect my family history, our travels, random finds–a slice of life, if you will. I keep the usual selection of glassware for most kinds of libations required for the events in hand. Much of it is a conglomeration of what my spouse and I had when we got together, what we’ve been given over time, and what we’ve come across hither and yon and picked up for whatever reasons. Here’s a little show-and-tell.

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Mom’s vintage Christmas plate gives a little color to the shelf where some of my thrift store stemware sits . . .

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Venetian wineglasses keep company with the beautiful stem given to my husband when he conducted the Swedish Radio Choir in a broadcast from Berwaldhallen, Stockholm . . .

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A wonderful fish-sculpted glass platter that our sister and brother-in-law brought to us from Scandinavia perches on the sideboard and oversees the kitchen . . .

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I found some dandy Klimt-esque plates (top) and gilt leaf-edged ones at different shops and am stocked up for the occasions calling for hors-d’oeuvres, luncheons and desserts pretty neatly . . .

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An assortment of fun silver, plated and pewter serving flatware helps me dish up whatever dishy goods I have at the table . . .

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My set of dainty little coffee spoons includes some of my grandparents’ Norwegian wedding silver . . .

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Some serving pieces *are* too precious to be used, of course: this antique rosemaling beauty is a little too fragile, so we enjoy its grace while keeping it hanging on the wall . . .

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There’s more Scandinavian-influenced serveware, of course, in this place, that *is* usable: Mom’s old Berggren enamelware coffeepot keeps the coffee spoons company in my kitchen . . .

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Great Grandpa (the tinsmith) made *this* coffeepot that’s too treasured to use, too . . .

Well, it’s almost midnight, so if I’m going to this post up on the actual correct day, I’d best stop showing off and push ‘send’. I mean Publish. But you’re probably not too worried. You know I’m still hanging about in the kitchen and ready to pester you yet again soon. Enough with this! It’s nearly bed time. And I need to get some sleep so I’ll feel like hauling out the serveware and making something to serve with it, no?

Sleep well, all!

What’s-in-My-Kitchen Week, Day 4: Luxurious Tools

photoSome people love cars. Some are attracted to bling (you would think I’d be quite the blingy specimen, given my magpie eye, but I don’t at all like to wear it, generally) and others are collectors of shoes, antiques, sports memorabilia, whatever inspires them and warms the cockles of their hearts. Me, I’m a fool for tools. I try to restrain myself reasonably when it comes to actually buying them, since I haven’t the budget, storage space or skills to use many of them in reality, but there are some that do have a place in my pantheon of tool treasures. Some, also, in my pantry.

photoSimple is often best, to be sure. I do love my two cast iron skillets. And when it comes to kitchen tools, good knives are just about the pinnacle of both necessity and happiness for most cooks I know. I have a selection of knives (looking exceedingly dusty here after the granite was re-cut to fit our new cooktop properly), and I use all of them on occasion, but I pretty much devote my favored attentions to using one particular knife, a fairly modest Henckels 6″ stainless sweetheart that keeps its edge with very little sharpening and is just the right heft and balance for my ordinary purposes. I’ll bet there are plenty of others among you that are like me in this: no matter how many lovelies you collect of your most-used sort of tools, find you’re using the same one ninety percent of the time. When it’s right, it’s right. And knives, while they can’t make a chef out of anyone, can bring the average home cook closer to mastery than possible otherwise.

photoI’ve mentioned a few times before that I also luxuriate in the privilege of having some more specialized and, indeed, expensive kitchen tools. The sous vide immersion cooker that my husband kindly presented when we moved into this house isn’t used constantly by any means, but when I want fall-apart ribs or a beef roast as near to perfection as I can make, it’s absolutely the go-to favorite tool for those sorts of labors. The internal temperature monitoring version of my heavily used slow cooker, if you will, which gets a fairly constant workout cooking my various broths down to dense savory heaven, with the occasional chili or pot roast thrown in for good measure. The more high-tech tools in my kitchen arsenal include, of course, a good microwave; besides being so convenient for warming lunchtime leftovers, it’s great for steaming vegetables quickly, making a one-person egg souffle, or melting butter or chocolate for the current concoction.photoI like my hand tools, too, both the powered (I use my stick blender not just for pureeing things for soups and sauces but for whipping cream or eggwhites, too) and the old standbys of a small whisk, tongs–updated with nice gripping heat-proof silicone ends–or that lovely construction tool that has moved into the kitchen, the Microplane, which is a snap to use for zesting fruits or rasping nutmeg or finely shaving some nutty Reggiano. And that large strainer to the left is so very well-suited to my broth clarifying. I just wish it could work on my thoughts too. One present thought that is crystal-clear, however, is that the new cooktop–that smooth black glass on which the hand tools are resting–is going to be such a boon to this cook as has seldom been seen. While we’d love to have afforded the line plumbing and cooker for using gas, this functional and even topped electric will be such a stupendous improvement over the literally half-dead and wholly uneven old coil burner stove that I am elated just to have made scrambled eggs for breakfast. Such is the improvement in life of a new and improved tool.photo

The oldies are still goodies, as well. I am so fortunate as to have bought a house with (albeit thirty years old) a double oven. The pair shows its age visually, to be sure, but once I painted the two oven doors with a slightly glittery metallic black finish they don’t stick out of the updated kitchen decor too terribly, and they operate remarkably well in general. I’ve pulled together some meals for largish gatherings without much difficulty in finding enough space to roast, bake, broil and warm whatever was needed for the crowd. That’s when I pull out lots of my more specific and seldom-used other tools from my bag of kitchen tricks, too, to go with the less common ingredients I might use for special occasion eating events. Okay, the ice cream scoops and the wine bottle equipment aren’t all that rarely used around here, nor are a number of the other utensils here in these drawers. More often, it’s the pretty old silver and plated serve-ware–those sugar tongs with claws, and the beveled-bowl spoons and ladle, the pewter handled Norwegian forks and spoons–that makes me smile on mere sight.photo

Some of the tools I treasure most are, of course, sentimental for various reasons. Probably among the best of those in my kitchen are ones I don’t necessarily give constant notice precisely because they are so constantly in use and so well suited to their uses. My everyday stainless flatware is a perfect example. My paternal grandmother was a rather tender and sentimental lady (in her eighties, she still couldn’t hang up photos of her little daughter who had died at age two) but almost never showed it; she wasn’t much good at overt expressions of such emotion so it arose in subtler ways, like her declaring that it wasn’t right for young women of my generation (and my sisters’) to wait until we might-or-might-not get married to have well stocked home lives, so she told each of us when we entered high school to choose a flatware pattern, and she would give us Christmas and birthday gifts each year of a place setting of that pattern. The pattern I chose–Design 2 by Don Wallance–turned out to be singularly interesting in the event: first of all, I immediately found out that the company producing it was being bought by another and as it was produced in Europe and the new company favored an Asian manufacturer the pattern was likely to be discontinued (it wasn’t, as it happened, but the switch to a different mfr. changed some significant details, as well as the heft, of the pattern). Grandma, bless her, went off and bought a complete 12-place set of it and then just doled it out after. I, being forewarned, bought up serving pieces and extra teaspoons. And I have never once regretted my selection. I guess I’m not alone; at some point I discovered that it’s one of the few flatware patterns that was chosen for inclusion in the Museum of Modern Art‘s design collection in New York.photo

All things considered, it’s practicality that does win my heart most readily in my kitchen utensils as with my other tools. The true affection I have for my flatware is that it sits in the hand so very comfortably, the forks have strong, even tines and slight spoon-like bowls, the knives have no joint in them to collect food or get weak but do have a remarkably good edge, and both men and women seem to appreciate their balance and utility. They are in fact very attractive to my eye, yes, but if they didn’t do the job so well they wouldn’t have remained favorites for so very long (high school was an eon ago). It’s the same way I have come to be so pleased with my choice of kitchen sink when we renovated on moving in here a couple of years ago. I do enjoy it for its handsome looks and the way it neatly complements the granite counters, but more than that I love that its black composite surfaces are so incredibly easy to keep clean, are heat resistant when I stick in a hot pot to fill it with soaking water, and those deep and deeply useful double bowls could even, if some accident should demand it, be sanded back down to perfection. Now, if I could easily apply that sort of abuse and restoration to my body, that would be a welcome technique. But at least in this kitchen I have the tools to feed my body pretty well and–I hope–forestall any such extreme necessity.photo

What’s-in-My-Kitchen Week, Day 3: Relishes and Remnants

photoBest way to have a head start on preparing a meal: keep lots of shelf-stable or frozen flourishes convenient–they don’t have to be artificial or toxic, you know–and be kind to the best of your leftovers. It’s important to have the usual dry goods in stock; flour or thickeners, if you use them; spices; rice or oats or that kind of thing, but small prepared items are just as crucial for time and taste’s sake. Yesterday it came in handy to have stashed a few servings of easy-to-serve chocolate dessert items like my homemade nut truffles and almond-flour brownies. Today it was an assortment of fresh fruits that rounded out the meal with no cooking and virtually no prep, unless you count washing and cutting just enough for two plates; I certainly don’t find that onerous compared to prepping and cooking actual side dishes. Tomorrow, who knows? If someone pops by unexpectedly and we sit to lunch or dinner, it’s just nice to know that there’s almost always something in the pantry that can be served up in a trice.

Or in a casserole, if one prefers.

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I like to have a variety of types and flavors of oils, vinegars and the like close by me–including a couple of spray-on kinds of oils for pan prep.

You’ve no doubt noticed in any previous food posts, especially if I’ve referenced my pantry shelves, that I’m mighty fond of pickles and toppings and condiments of many kinds. I tend toward the salty, savory and sweet rather than extremely spicy ones, though I’ve been known to crave some good north Indian lime pickle with my Palak Paneer or pickled jalapeños with my Tex-Mex treats. Mostly, I like a fairly wide assortment of olives, vinegar-pickled vegetables like green beans and carrots and asparagus, preserved lemons, mild pickled okra or clove-scented beets; relish, chutney, sweet watermelon rind pickles also tickle my palate, as do pickled ginger and preserved sauces, and so forth ad mortem. Because I do concede that it’s just possible I could eat myself into a happy coma followed by cheery death, given constant proximity to such dainties. Nearly all of these delights, not to mention those aforementioned (okay, I did mention! deal with it) garnishes and toppings, like the ubiquitous southeast Asian fried shallots, salted and unsalted nuts, fried herbs, candied peel and ginger, shaved coconut, and so much more, can be nicely preserved to be either shelf-safe or freezer friendly without too much difficulty.

And yes, there are commercial preparations of those and other easy-to-keep foods and edible accoutrements that I willingly stock and use. Perhaps one of the most favored is tinned tuna, but I admit I don’t like many of the commercial brands, preferring those that can only the tuna itself, usually with a little salt, and simply let it be preserved in its pristine glory and its own juices. There are more and more good guys out there who are trying to do right by the tuna and our tastes, so it takes very little effort to find them out, and the boost in flavor and concomitant decrease in artificialities are well worth it. Canning fruits and vegetables does commonly act as a killjoy, destroying much of their texture and flavor and, not surprisingly, nutrients as well. Now, I know that much of the destructive character comes from mass production and that many people are able to home-preserve beautiful specimens of both fruits and veg, but frankly, that’s almost always too labor-intensive and plodding for my energies and attention span.

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Dried fruit: check. Coconut: check. Tinned seafoods: check. *Lots* of good coconut milk: oh, yeah, Baby (throw-it-together curry, here we come)!

So I tend to lean toward decent quality fast frozen green-groceries if I’m keeping some around for quick use. These are often perfectly delish in soups, cooked dishes and quick pickling, where they take up the dressing and seasonings more readily than raw foods because of the slight cellular breakdown inherent in freezing. And there are, for that very reason, also a few commercially canned things besides jam or jelly or pickles that I will concede to stock on my shelves and eat. For example, I wanted a speedy picnic sort of salad the other day, so I took out tins of cut green and wax beans and baby carrots, all of which I admit would be strikingly unappealing to me for straight-from-the-can eating, and bathed them in a light dressing of plain rice vinegar, vegetable oil, orange juice, orange zest, salt, pepper and snipped dill, and had myself a tasty little salad that has fed me all week long, gaining in flavor as it sits but having been quite edible right from the ceremonial Opening of the Tins.

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Not quite the traditional Three Bean Salad, but perfectly edible all the same.

Salmon is something I generally prefer fresh or smoked over tinned as well, but having a couple of cans on hand does have its moments. If, as with the tuna, it’s prepared well enough to not taste of the tin rather than of the sea, why it too makes a very useful salad when mixed with good mayonnaise and seasonings and can sit lightly on crackers, in a sandwich or stuffed into hors-d’oeuvres plenty well. I’ve made mine up with Asian-grocery wasabi mayo (another good condiment to keep in the refrigerator, mind you), minced gari, and a splash each of ginger juice and soy sauce, and enjoyed it even more for those uses. When the salmon is not tinned but instead left over from yesterday’s dinner, it can do similar things. We’re not overly enamored of leftover seafood, my spouse and I, in its previously served form, always feeling a bit like it’s sure to have gone bad. But a little change-up can rescue that leftover fish too: the oven roasted salmon, smoked salmon, and a few cooked prawns from the other night’s dinner got mashed to a pate with the stick blender, using some mayonnaise, and then spread on a small Romaine leaf and topped with slivers of yellow capiscum, a curl of gari and a dab of that nice wasabi mayo–whose squeezable bottle charmingly arrives with its own built-in star tip for decorative application–and voilà! Snacks.

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Salmon salad–straight from the shelves of the pantry, fridge and spice cabinet.

I’ll grant you that any amount of ‘trim’ kept in the kitchen guarantees nothing like conferring gourmet status on what I make of it. And it’s a virtual miracle when I bother to gussy up my food as much as even that last little snackable item, so presentation isn’t instantaneously improved either. But having the stuff right here at my beck and call is the only way either is likely to happen, even by accident. And who says I can’t eat all of this tastiness right out of the box, bottle, jar or tin, anyway?

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What’s-in-My-Kitchen Week, Day 1: Cheap Organizational Tricks

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A selection of inexpensive reusable plastic containers serves not only for food storage but for a multitude of small miscellany–kind of like my stomach and my brain, but probably in a far more effective sense.

Since I spent my anniversary hauling everything out of my kitchen cabinets, scrubbing everything down, and reorganizing about 90% of the kitchen’s contents, I shall give myself the pat on the back of showing off a bit. Mainly, in reality, because I was struck yet again on doing this necessary and not entirely unpleasant (thank you, Results) task at how much benefit is got from the process and how little it needs to cost besides effort and a tiny bit of ingenuity. The sort that comes from use and practice, in fact. And because when I rein in my high-end urges I often find it satisfying that my inner (and too often, very well hidden) miser can make a positive difference in my life.

Let me explain.

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In the lower cabinets facing the kitchen table, a ‘breakfast center’ of the simplest sort for guests who want morning tea, coffee, toast or cereal (the latter goes on the empty middle shelf when grocery shopping has occurred again!). At the bottom is a bucket of birdseed for our avian guest who might appear at any time on the patio just on the other side of the table, a box of lightbulbs and a seldom-used steamer dish.

The biggest thing about cleanup and re-org is that it satisfies my inherently neatnik soul. Though I crave tidiness generally, I can be as sloppy and untidy and dirty as the next person, especially when, as now, there are projects afoot–and underfoot. We are having some work done on a widely dispersed set of items that take the mess all around our house despite the majority of the individual projects’ being relatively small. A back door adjustment, where last month’s under-slab hot water leak led to re-plumbing the line to bypass the slab by going up and through the attic, which in turn led to the soil under the slab drying out, settling into the void left by the leak, and pinning the nearby exterior door frame shut. Removal of three horribly outdated and worn countertops and sinks and faucets in two bathrooms for replacement–and waiting, sink-less, for the new stuff to arrive. Getting the living room wall put back together after it was disassembled to run that new plumbing line down for reconnection after the leak about fifteen feet away was repaired. And pulling the old kitchen cooktop out to replace it with new.

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Another set of lower cabinets houses the large pots and the small appliances. It’s amazing how much putting a few of the latter into a clean, open-topped cardboard shipping box can do to keep the space from getting ridiculously cluttered by ‘floating’ parts and cords.

This latter, necessitated by the persistent crabbiness of the mistress of the kitchen about having a wildly un-level cooker, each burner skewing a different direction so that none could offer an even surface for a pan and finally, only two of the four actually, well, burning. So I was more than willing to forgo having any functional cooktop for the short term, thinking that it was not terribly different from having had a barely semi-functional one for the two years since we moved in here. Tomorrow we expect the stonemason and his crew to be in to install our new bathroom sink counters, and he will re-cut the cooktop opening to fit the slightly deeper configuration of the new appliance.

In the meantime, it was essential to pull out the drawers directly underneath the cooker for removal and replacement access. And there you have your ‘trigger’–the moment when it becomes clear that once a half-dozen dominoes of order have been tipped in the house, the rest will soon follow. As they did. The immediate effect of pulling out the drawers was a reminder that as neat as I can be at times, the world and our actions in it fill up the neatest of spaces with bits of detritus; things shift in moving drawers until they are nestled invisibly in odd corners and buried under other things, and stuff entirely forgotten as soon as it was put away and out of sight may be well past its shelf-life, if not the half-life of radium. In short: time to clean and reorganize thoroughly once again.

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Sometimes it’s the littlest things that please me most: having airtight plastic boxes to keep tea sachets together and fresh, and a cheap little plastic basket to keep the boxes proximal and easy to carry to the breakfast table, and a quick scribble on the boxes to remind me what the heck I’ve kept in stock–that makes breakfast time ever so much more relaxed.

Being a visually oriented magpie and loving things to look ‘right’ and living within moderate means can work at decidedly cross purposes from time to time. What I have begun to acknowledge as useful wisdom in my encroaching antiquity is that there are places I can compromise comfortably on having everything look (my definition of) perfect or designer-coordinated or fancy-schmancy or otherwise idealized. One simple rule for me is to remember that what is in a drawer, a cupboard or a closet does not get seen when the drawers and doors are properly closed between uses. If they are neat, clean and practical enough in their order for my purposes when open and in use, they needn’t be expensively or extravagantly stored, only tidily and securely. So although I may cock my glinting magpie eye with a tinge of lust at those magnificent custom closet installations and the exquisitely artful antique containers that fill some people’s pantries and the fantastic item-specific systems adorning someone’s million-dollar shed or garage, I look for a way to repurpose the extant and then ‘shop low’–look at the thrift stores and dollar-an-item bonanzas for bargains before I look elsewhere.

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Another tea-basket, this one with the sugars for visitors’ tea *and* coffee, lives by the first and by the one with the instant coffee–that, more for flavoring my cookery than for drinking, since most guests happily prefer using the French press or drip coffeemakers that I keep handy nearby.

Even this is hardly necessary for the quality of life. I know that plenty of people manage to keep their belongings in check by merely tending them carefully enough and placing them wisely enough that they are where they should be, in the required condition and easy to get and use at all times. I, on the other hand, find that grouping things with their fellows helps me immensely in having a sense of order and functionality and to survive the intermittent bombed-out adventures of a project taking over any part of house or life. So I love to find well-suited containers that fit the occasion and the objects and go forth from there with my space-arranging efforts.

To be Continued!