Kitchen Remodel: A Place For Each Thing & Each Thing In Its Place

One of my biggest challenges in planning our kitchen remodel, has been trying to figure out the cabinetry. I view my kitchen as a workshop, rather than a showpiece, entertainment center, or place to keep and heat food. That means organization and accessibility of my tools are the top consideration. But as an artist, these go hand in hand with aesthetics. Not being a very conventional person (my daughter says artists are just like that), I lean toward an unconventional, eclectic look. Because of that, we've collected several nonstandard cabinets we want to incorporate into our kitchen. (You can see them all by scrolling through this post > Kitchen Project: Attention To Detail.)

Trying to pull my odd sized pieces together has been a challenge. I want them all to fit together visually, and have everything in a logical, relatively convenient place. Figuring out the floor plan was a start.

Click to biggify

Figuring out how to incorporate my assortment of cabinets hasn't been as easy. I discovered it isn't just a matter of cabinet placement, but of where shelves, drawers, and doors need to go. Or not go. I can see how easy it would be to simply fill a blank space, without thinking through how convenient the arrangement would be in the long run.

The only way I knew to start, was to make lists of my cookware, gadgets, and small appliances, and their measurements.

Inventorying my kitchen items trying to figure out where they'll go.

From there, I started working out sketches of possible shelf and cabinet configurations. Even though the main area of my kitchen is small, 11.5 by 11.5 feet, I think I can increase my counter space as well as my storage space. Without impeding traffic flow! (All the sketches below can be clicked to enlarge, if you're curious about my doodles.)

Sketch of an idea for counter &
cabinet area to the right of the sink.

The advice to think in terms of kitchen stations has been helpful. It caused me to consider what items and ingredients I use together for various kitchen tasks. These are the things I want to keep near one another for convenient accessibility whenever possible.

An idea for my wall of shelves (as per kitchen floor plan).

In addition to my own brainstorming, I am continually scouring kitchen design books, remodeling magazines, and the internet for ideas. I even asked ya'll about yours: I'm Curious About Your Kitchens.

Possible idea for the near side of the peninsula. 

Fitting all the pieces together physically is one challenge. Pulling them together visually is another. I'm hoping overall theme, color, cabinet hardware, and countertops can achieve that.

Expanding the idea for the kitchen sink area.

It's like working out a puzzle, except that there is no right or wrong solution. In the end, it all boils down to space and personal preferences. Having an analytical bend, problem solving is the kind of thing I love to do. I have to admit though, that since the final choices are so subjective, there's always a big question mark in the back of my mind.

Related Posts:
Kitchen Contemplations
Kitchen Remodel: Starting To Plan
I'm Curious About Your Kitchens
Kitchen Project: Attention To Detail
Small Appliances I Have Known & Loved

Kitchen Remodel: A Place For Each Thing & Each Thing In Its Place
© October 2011 by Leigh at http://my5acredream.blogspot.com/

Sauteed Okra

With our nightly temperatures beginning to dip closer and closer toward our first frost, we're taking advantage of one summer garden vegetable that is still producing well, okra.

Okra, a prolific producer with beautiful, hibiscus-like flowers

It's one garden vegetable I can always count on to produce faithfully until frost kills it. Also known as "gumbo," this African native grows well here in the southeast, requires little care, and produces tons of edible pods. The pods freeze well without blanching, and can be eaten in a variety of ways. The seeds are easy to save.

There are some objections to it however. When cut, the pods release a soluble, mucilaginous fiber, which gives the vegetable a characteristic "slimy" texture. Because of this, okra is often used to thicken soups and stews, like gumbo. It's also enjoyed slime and all, either stewed by itself or with tomatoes.

Not everyone cares for that mucousy texture however, and there are ways to minimize it. A popular restaurant offering is fried okra, where the chopped pods are breaded and deep fried. The pods can also be cooked whole, in fact sometimes I roast them in the oven this way. Pretty tasty.

Our favorite way to eat okra is probably fried, but I rarely, if ever, fry foods. This is mostly because of the amount of fat or oil required for deep frying. Plus it seems like a lot of trouble when there are so many other tasty ways to prepare food. Our second favorite way is sauteed, and here's how I saute okra while minimizing the slime factor.

Washing freshly picked okra pods.

Okra has to be picked while the pods are still tender. They grow quickly so this is an almost daily task. If I don't have any fresh, I grab a quart out of the freezer. It needs to at least be defrosted enough for the slices to separate.

Chopping with onion. Garlic is good too.

I slice them and chop up some onion too. Fresh garlic is excellent to add, but if I don't have any of that, I might add garlic powder.

Cook together in the fat or oil of your choice.

I like to cook this in one of my cast iron skillets. I either use olive oil, or bacon fat if I have it.

Mucous strings forming

As it cooks, wet "strings" form between the pieces. This is the stuff folks don't care for.

Sprinkling with corn flour

When this starts to happen, I start sprinkling it with fine corn meal, corn flour actually. I stir it in and keep on sprinkling until the pieces are dry with no strands.

Cook until tender & browned

The corn flour browns and cooks with the okra and onions. The end result is more like any other sauteed vegetable, rather than a slimy mass. Season with salt and pepper to taste and dig in.

Sauteed Okra © October 2011
by Leigh at http://www.5acresandadream.com/

And The Winner Is........

First, I want to thank everyone who entered names in our Name That Goat contest. 58 people suggested 105 names and there some great ideas.

Since Dan handles the boys, I let him choose. I read the suggestions to him, and he made a list of the best possibilities. From there he narrowed it down to three, and because all three suited our little guy, we decided to go with a first, second, and third choice. This will give us a chance to try out the names to see which one fits in the long run.

This means I'll give away all three scarves! The first place winner will have first choice of the three colorways. Second place will choose from the remaining two. The third place winner will received the last scarf.

Now, the winners!

First choice name was Billy the Kid, submitted by Karen.
Second choice was Woody, submitted by Woody
Third choice was Bosco, submitted by Ashley.

Karen, I'll contact you first to make your pick of the scarves. Woody, you'll be able to choose from the remaining two. Ashley, the remaining scarf will be yours.

I appreciate everyone who entered. And our little nameless kid appreciates finally being able to have a name! Thank you one and all.

And The Winner Is........ © October (can you believe it?) 2011 by Leigh at http://my5acredream.blogspot.com/