For years my husband and I have thought about the day when we’d be able to live small in a big way. That means less stuff and more meaningful moments, experiences and adventures.
Julia Child was a pioneer in the world of haute cuisine at a time when celebrity “chefdom” was a decidedly manly occupation. She didn’t care. The kitchen was her natural habitat and she had her own ways of making it work for her whether she was whipping up a soufflé or flaming a creme brûlée.
Open shelves, especially floating shelves happen to be all the rage at the moment, should you or shouldn’t you? I often hear concerns about neatness. Do we really want to see it all? Maybe we do. Open shelves can greatly increase efficiency in the kitchen. Having our most used dishes, utensils and ingredients displayed and at our finger tips is very tempting! This is how the chefs do it and there is even a term for it in French.
Every designer has a trademark. One of mine definitely is the microwave drawer. Why? It’s safe, easy to use and very unobtrusive. Yes, a microwave drawer will cost you a bit more than the over-the-range type but it’s oh so worth it!
The more we crowd our environments with “stuff” the more we need to find a place to put all of it! Pair that with a very real need to recycle and reuse (to keep the new “stuff” to a minimum) and you can see that the concept of “used lockers” can be very relevant.