1ST ASIAN MARKET, FIRST IN FLAVOR & SAVINGS

I'm so excited!  A true  Asian grocery store has opened about 6.8 miles from my home.  In case you've been asleep for the past few years you'll know that we in the west are currently in the midst of a wild love affair with  Asian style and the love definitely extends to cuisine.  Why?  Who knows.  One can only hope it's merely because we are becoming a more open society willing to explore and embrace other cultures (LOL).  Anyway, I digress.   Joe and I love to experiment with ethnic flavors (only in a healthy way, of course).  We are always on the lookout for a new recipe that offers heavenly flavor without 10,000 Weight Watchers points.  If you're going Asian, chances are all you'll really need is a wok (or just a really big skillet).  Add to that all manner of inexpensive ingredients from your local Asian grocers and you're on your way.  Yes, I said INEXPENSIVE.  Want to save money?  Go ethnic.  In addition to scoring all kinds of unique products you'll find a lot of the usual stuff for much less.

Try panang curry.  It's easy versatile and delicious.  I love this curry paste which is only $1.09 per can!  See my recipe below.When you get tired of rice, try noodles!   There are more types of noodles than you could ever dream of. If you live in my neck of the woods you can visit 1st Asian Market at 7372 Lake Worth Road, Lake Worth, Florida 33467.   Manager Anthony  To also wants you to know that Asian 1st  Market is you spot for Boba, or bubble  tea.    Apparently it's a refreshing delicacy found in many Asian countries and cities with large Asian populations throughout the world,  their Starbuck's, if you will.  Here's what our friends at Wiki have to say:"Bubble tea or foam tea, is a sweetly flavored tea beverage invented inTaiwan. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice blended versions of the drink are also available, usually in fruit flavors. Bubble teas usually contain small tapioca balls or pearls called "boba".   If you're intrigued and would like to know more, click here.1st Asian can also take care of your sushi catering needs.  How about a sushi birthday cake? Just watch out for those cannon balls pearls.  Boba tea comes with a fat straw designed to suck them up and if you're not one to focus while sucking you may want to have someone certified in the Heimlich Maneuver on hand, just in case.   I found it light, refreshing and not too sweet.  Mine was actually flavored with honey dew melon, unexpected but really good.  Now for that recipe I promised.  Jones-ing for some tasty Thai?  Simple.  Try this.GLO'S EASY PANANG CURRYIngredientsTake one can of Panang curry paste, one can of coconut milk (Mae Ploy is the best but very fattening), an assortment of your fave veggies and about a pound of any type of meat or fish if desired.Directions:In your wok or skillet gently stir fry desired veggies (you know which ones take longer to cook) and meat if desired.  I like to add a little seasoning to taste but remember the Panang curry is going to provide lots of flavor.  While that's going on heat about a tablespoon of vegetable oil in a sauce pan and stir in one can of Panang curry paste, turn heat down to medium-low and slowly add about a third of a can of coconut milk.   Make sure you mix the coconut milk up well before adding.  The whole object is to retain a nice smooth consistency.  Once you've go that done add it to the skillet mixture  and slowly add the rest of the coconut milk.  Let it all simmer for a few minutes and you're ready to enjoy over jasmine rice or perhaps rice noodles.  Garnish with lime and fresh basil and enjoy!  If you have any other recipes or suggestions BRING IT BABY :)

DESIGN AND THE MODERN KITCHEN

Granted I'm biased, but I have to say that Counter Space:   Design and the Modern Kitchen is the most engaging exhibit I have had the pleasure of attending.  It opened at the Museum of Modern Art September 15th and closes on March 11th.  The thing about this show is that we can all identify and connect with the topic of kitchens.  They are an integral part of how we live but we seldom give thought to exactly how they came about.  You can find just about all there is to know right here.

The only critique I have is that I wish they would have included commentary post midcentury.  The concepts of the kitchen are so dynamic and there is a lot to be said with regard to the last half of the 20th century.   Nevertheless, especially for a kitchen professional or enthusiast this is an absorbing and engaging experience.  The exhibit is divided into three main segments.

"Toward the Modern Kitchen" examines the early research in efficiency and time management that culminated in the design of the Frankfurt kitchen in 1928 by Margrete Schutte Lihosky.   A post World War I housing crisis provided the impetus for such reasearch resulting in what is thought to be the first "modern" kitchen.  You can read more about this history on a previous post here.     It was believed that by transforming daily life at the level of he kitchen behavioral change and social well being would result.  Good old German efficiency and practicality were at the heart of these inventions and it was two women in particular who made the biggest contributions, researcher Christine Frederick, as well as architect Margrete Schutte Lihosky.

The second part of the show is "Visions of Plenty"  and deals with the post-war kitchens in America.  It was then that the ergonomic considerations begun by Ms. Lihosky were further refined and a standard counter height of 36" was established.  This was based on the average height of a woman at the time.  Kitchens also began to evolve into living areas at this time and were very influenced by food restrictions brought about by the second world war.In addition myriad everyday objects are on display throughout the show.  We never think about where the things we use everyday come from but they have a history and were shaped by our culture and time.The final part of the exhibit is entitled "Kitchen Sink Dramas" which deals with kitchens as they are portrayed in the media as a rich subject for artistic expression.If you would like to know more about this exhibit and rich history you can purchase a hard cover edition catalogue of Counter Space produced in conjunction with the exhibit and available by clicking here One final note that I have not seen mentioned is that this show was  sponsored by Silestone Quartz Surfaces.  I'm headed back home to the drawing board today with visions of tupperware and proto-type kitchens dancing in my head!

Dream Kitchens Made In Italy

Daniele Busca lives for Scavolini.  After spending an hour chatting with him and touring the showroom and US headquarters in Soho I can understand why.  Daniele is the Manager and Creative Director who makes it all work on this side of the pond.  The new location which has been open since last October is enjoying a brisk business and I think it's largely due to Daniele's knack for tweaking this Italian product for an American market.  "American kitchens are generally bigger", he says, "and where you would have an island in America we might have a kitchen table instead in Italy."  Another major difference is the appliances.  American refrigerators are almost always bigger."  White still reigns.I thought it was interesting to hear that home owners are requesting glossy finishes and architects prefer the matte look.  A artful mixing of textures, both tactile and visual,  is also important.  I asked Daniele to define a trend.  He says, "in the end a trend is what sells." The showroom spans two floors.  Displays were designed in Italy and re-designed by Daniele for an exact fit both in size and taste for the US market.  "Americans also tend to prefer symmetry in kitchen design," he added.  Scavolini is a family business based in Pesaro, Italy and has been the largest cabinet manufacturer in Italy since 1984 with 40 dealers  in the US.  This year marks the company's 50th anniversary.  Clientele for the New York location is largely an international group who keep an apartment in New York City as well as elsewhere.  This year Scavolini will roll out seven new models.  Four new displays are already in the works for this new showroom.  The Tetrix line, as seen at IDS,  designed by internationally-famous British designer Michael Young, is also being featured.  Tetrix is not yet on display here but Daniele's sending me some pix to share with you.  Designers may be interested to know that Scavolini has developed their own design and pricing program.  Scavolini is very involved in the Green movement.  I was surprised to hear that the manufacturing facility in Italy is 85% powered by solar panels and they are planning to make it 100% by the end of the year.  All cabinet boxes and door panels are made from 100% recycled fire retardant and water resistant wood.  All lacquers used are water-based.  Scavolini is involved in the local community offering the showroom for fund raising events  organized by trade associations and design schools.  Generally speaking, a Scavolini kitchen can be yours for from about 10K to upwards of 90K.   Thank you to Daniele for hosting my visit.  I really enjoyed chatting with him.  I asked a million questions and he was up to the task, warm and most gracious.  If you're ever in Soho stop in and see for yourself.  Tomorrow I will be back with more from New York.

KITCHEN FUN IN NEW YORK (AGAIN)!

 That's right. Today I'm back in the BA (big apple but you should know that). If you recall, I was here only 6 months ago during fashion week courtesy of  Brizo Faucets. Click here for a journey 6 months back in time. Wouldn't you know it, the amazing exhibit Counter Space: Design and the Modern Kitchen at MOMA opened within days of my departure necessitating a return trip before it closes on March 11th.  Some savvy bloggers wrote about it on the front end so I'm going to wrap it up for you and send it out with a bang.   I'll be there on Sunday. Tomorrow I'll be visiting the new super slick Scavolini showroom in Soho.  I hear it's not to be missed so I will also be bringing you the latest in Italian kitchen design from this progressive cabinet manufacturer.  Now if you know me, you'll know I have to fit in a little art and guess what's happening this weekend? Yes that's right, the Armory Art Show. NEWSFLASH!!! You can now subscribe to Kitchens for Living on your Kindle!  Check it out here.If you're paying attention you'll notice yet another badge on my sidebar.   I am now officially an "expert" at EzineArticles.com with one published article and loads more to come,  as soon as I have time.    More from New York tomorrow.PS.   If there's anything you think I should check out while I'm there drop me a comment and I'll try to squeeze it in. Cheers!  

WHAT IS LEGACY?

Every two weeks, an intrepid group of bloggers participate in something called a Blog Off. We share our take on the same topic on the same day. Ok, so I'm a day late but better late than never, as they say. The topic this time is "What is legacy?" Such a huge topic in one word! When I think of legacy I think of a few different things. Naturally I think of where I came from and the legacy given to me by my Jamaican mother, grandparents, aunts, uncle etc as well as my very American dad and his parents. I guess having close relatives in another country (and a dad who worked for the airlines) has made me aware and appreciative of this great wild, wide, wonderful, world we (how’s that for alliteration?) live in. In fact, legend has it, some of my very first words were "Pan American"! I love my country, don’t get me wrong, but there is nothing like foreign travel to give you the big picture! This awareness and experience connects us to humanity in all its varieties and has brought me to the realization that we are really all one. So a big thank you to my parents for their legacy to me and for having the temerity to haul two little girls around the globe and sharing their adventures with us.The next thing I think about is what I will leave behind when I’m gone. I have two beautiful children who are a precious legacy of the human kind. Then there is my work and my art. These are the things that will hopefully outlast all and be around to speak for me in the decades after my demise. Everywhere I have designed a kitchen I have left a little legacy behind and hopefully touched a soul or two along the way.

 Last but not least there is my writing and my art of which I have not yet created nearly enough.   I hope to change that.  If you want to check out some of what I have created you can see it here. Check on the links below to read what other bloggers had to share. 

SHOW SOME SKIN IN YOUR KITCHEN

Don't get excited. Skins are what we sometimes call  wood veneers, or super thin sheets of material used to cover cabinet doors or panels instead of using solid wood.  As clean lines and contemporary styling continues to increase in popularity, surfaces themselves become the ornamentation and focal interest in a kitchen.  The use of interesting wood grain veneers  which are both beautiful and unique, is an excellent  way to make a simple slab door stand out.
Many of my clients are surprised to learn that this is can actually be a more expensive option compared to a solid wood door.  There are a couple of reasons for this.  One is that these veneers, or skins, are often made from exotic wood and secondly this can be a labor intensive process, thus the increased cost.  The advantage being you can "control" the wood grain, so to speak, creating patterns that match up with each other.  So if the unexpected randomness of natural wood grain makes your pits sweat this could be a good alternative for you.Another option if exotic wood veneers are too rich for your blood is something called "engineered wood veneers".  These are man made skins that replicate the exotics using not-so-exotic woods. The material cost is a lot less and in many cases it's hard to tell the difference.If you still love more traditional styling, veneers can still be useful for you.  A traditional 5 piece door benenfits greatly from a center panel that is veneer rather than solid wood.  The reason is that the veneer is applied to a dense MDF substrate that will not expand and contract the way solid wood does, thus the center panel will not ever swell cracking open the seams or shrink resulting in a lose rattling center panel.One of my favorite traditional doors made here at Brendan Donovan Furniture & Cabinet Co. is this Sapele Mahogany door with a Rosewood veneer center panel.Another way to get the look without blowing your budget is to mix it up.  Just use the veneer on, for example, your upper cabinet doors.  The more intricate the graining the stronger the statement.  In other words, a little goes a long way.  Too much and it becomes busy and you lose the concept of focal point.

If your kitchen design involves round radius shapes it's going to involve wood veneer which can be bent and moulded to conform as needed.  Another beautiful effect can be achieved through the use of marketry, or inlay.  In researching this post I came across the amazing work of Juli Morsella.  Talk about adding a little art to your kitchen!  In addition, Juli is committed to using reclaimed woods, eco-friendly materials and she donates 10% of her earnings to environmental causes.

If you're interested in using wood veneers (or not) for your kitchen I would love to hear from you!  Congrats to Amy Parrag of Eye See Pretty.  She is the winner of the Orgaline drawer organizer giveaway!