Welcome to another edition of the occasional series I call Tear Sheet Tuesday. We launched last Tuesday. If you want to catch up you can do that right here. In a nutshell, I tear what strikes my fancy throughout the week and I share that with you here. It could really be anything. It’s all inspiration!
Sometimes my job comes with perks. I cannot lie. This week I had the pleasure of attending the annual Thanksgiving “lunch and learn” hosted by Florida Builder Appliances, the dynamic go-to resource for all types of appliances from GE to the uber high end including Subzero-Wolf, Miele and even La Cornue. This little gathering for us peeps in the business is quickly becoming an annual ritual we look forward to. Read more
One of my favorite magazines, Cooking Light, contains a very interesting article that I love this month. It’s about something called “mindful eating”. I agree that we, as a culture, me included, eat way too much because we don’t do it mindfully. Simply put it just means that if you make yourself 100% present and focused at the task at hand (eating) during mealtime you will enjoy your food more and you won’t feel the need to eat as much. I happen to believe that you can easily carry this concept over to the kitchen design and remodel process. These days when we are trying to get the most out of every dollar we want to know that every aspect of the complicated process of remodeling a kitchen has been well thought out. Here are five ways you can do it.
1) Don’t be in a rush– When you impose a drop dead date such as Thanksgiving or Christmas you will be more likely to rush your choices. This is a complicated process and it needs to be planned out properly and executed in a certain order. Collect your thoughts and ideas beforehand. This should included concept photos, and ideas for products. In this day of social media there is no excuse not to do the research. It will allow your professional partners to do an even better job for you.
2) Work with someone you feel good about– I don’t care how knowledgeable your designer, or salesperson seems, if they don’t feel right for you, you’ll probably save much aggravation by partnering with someone you feel is your ally and can see your own unique vision. Many designers are adept at working in a variety of styles. However, if you love sleek, modern, minimal designs don’t select a designer who’s work is typically very traditional. They’ll probably be able to help you but it not with the insight, enthusiasm and access to products as someone who specializes in your style.
3) Prepare for the downtime– Always insist on a schedule for your project. This is NOT to say it won’t have to be tweaked from time to time but it’s always best to have a starting point. It helps keep all the players on the same page. A big part of this is to plan how you’re going to get by when you’re without a kitchen. Where are you going to put the refrigerator? Do you have convenient place to put your microwave? How close is your temporary set up to a sink? Keep most used cups and utensils easy to access.
4) Pick your battles– Everyone has a budget and most of us can’t have it all. That said, there are usually a couple of areas in which a judicious splurge can make all the difference. One biggie is springing for a counter depth model refrigerator which is nearly flush with your counter top. This makes a big difference in a small space. Although they’re more expensive they’re still a lot less than the super high end true built-in models.
5) Don’t rush to judgement– If you are living on site during your remodel, resist the impulse to go into a seizure over every nick or crooked drawer front. Again, it’s a process with a million details and steps. At this point you should be trusting (if you did step 2) your professionals to do what they do. Typically all doors and drawer fronts will be aligned before your installation is finished. It is also typical practice for you and your designer to get together on a punch out list so all concerns, including touch ups are addressed before completion.
If you have a question about your kitchen design or remodel I’d love to hear from you!
Counting down the minutes till my next great adventure in Costa Mesa California with the folks at Blanco and Bosch! Most of my packing is done and Sunday is my day to cook. (The hubs is great that way.) Since time has become a very precious commodity and I have 69 books on my “Plan to read” list, there are no more magazines in my life, except one. That would be Cooking Light.
I’m always drooling for that next issue and it’s my current go-to-guide for cooking inspiration when Sunday rolls around. Last night’s feature was Cashew Honey Chicken. It was a big hit and I think you should try it cause it’s healthy and easy. If you’re a veghead simply substitute tofu. You can find the recipe here but this is my take on it. Instead of corn starch I used arrow root cause it’s healthier. I put it in a zip lock bag with the chicken and thoroughly fondled the bag till chicken was lightly coated. Then I browned the chicken and added the veggies as per recipe. At this point it seemed a little dry so I added a splash of organic broth. While that’s simmering away I made the sauce. I doubled all the ingredients because we usually come up short in that department. It was a good choice because it all came out just right. Let me know how yours comes out. Next stop California!!