Functionality: Kitchen Reorg

My kitchen isn't big.  When I bought the house in 2007, it had less than desirable appliances and a peninsula. I do not like a peninsula in this small space so I decided to push the cabinets back against the wall and create space for a 3' x 4' island. Here is the process.

Kitchen on April1, 2007: Closing Day

I replaced all the appliances with stainless steel. I like the look. Easy to clean and very clean looking.

French Door fridge with bottom freezer - love this.

Convection, microwave, halogen, vent over stove.

Two oven range with glass cooktop.  Love the little oven.

Double drawer dishwasher.  VERY quiet.

 

 

 

Moved the peninsula to put the cabinets against the wall to make room for the new island.

Roll out shelves on all bottom cabinets. These are GREAT!

Two special order cabinets back to back make the island. Made the island a different color to be more of a "furniture in the middle of the room" feel.

Really love this end of the island. Storage is awesome.

Black Silestone counter tops on either side of the kitchen contrast with the island.

The black matte finish sink is really a nice touch and departure from the usual stainless.

The island got a lighter colored Silestone top.

A track was hung over the island with fixed spots and two drop down "flying saucers"

The end result was very much as I envisioned it.  Not a major remodel, but more of a re-purpose of existing space.  The floor stayed the same, no major cabinet replacements.  All in all a pretty workable space in a small kitchen.

Hotel Rooms: Memories From The Road

I like being a road warrior. I enjoy hotel rooms.  Well, MOST of the time I do.  Here are some of the rooms I have laid the head for a night or two.. the first, is a favorite. If only I could afford the Soho Grand every time I go to NY.

The Soho Grand Hotel in NYC

Universal City, CA Hilton

Marriott Marquis Atlanta

I Forgot...

NY Hilton Hotel Times Square

Kimpton, Epic Hotel - Miami

Intercontinental Hotel, San Francisco

Millennium Hotel, NY

Perfect Day: Sunday In The Backyard

Sometimes, the perfect day happens... today was one of those nice days.

Who would want to go elsewhere?

The new outdoor rug.

The view from the pool.

Blue Daze. My favorite annual.

Cars We Love: Jaguar S-Type

I've only driven this car a few times.  Each and every time was when I got a big upgrade from National Rent A Car.  Once, my boss asked me not to accept upgrades because other people in the company thought it improper that "sales" should rent luxury cars.  Silly. Like people who think because I fly in First Class I paid for the ticket? Ridiculous.  I like the general aesthetic of this now defunct model.  This one is the S-Type R. Nice 8 cylinder. Beautiful satinwood burl... lovely.

Friday Images: Food

So, today I stopped by the market on my way home and was struck by the color and variety in the produce section.  I can't imagine what would have happened had I ventured into the bakery.

Adapted: Ginger Pecan, Peanut & Pistachio Blondies

I love brownies. I love blondies. Today I surfed past a recipe for Ginger Walnut Chocolate Blondies from Joy The Baker.  I didn't have candied ginger and I love multiple nut desserts (ask my family and friends). I also like the juxtaposition of sweet and salty, so I use salted roasted nuts. I revised JTB's recipe and made these.

This should make 9 individual blondies.

Here is the adapted recipe:

Pecan, Peanut & Pistachio Blondies
makes 9 servings
recipe adapted from Joy The Baker


1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans
1/2 cup roasted salted peanuts
1/2 cup pistachios
1/2 cup chocolate chips ( like dark chocolate best)


Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8-inch square baking sheet.  Line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper.  Set aside.

In a medium bowl, whisk together melted butter and sugar. Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes.  Whisk in vanilla extract.

In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt.  Add all at once to the butter, sugar and egg mixture.  Stir until just incorporated.  Mixture will be fairly thick.  Fold in chocolate chips and nuts.

Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center   comes out clean.  They will be golden brown. Remove from oven and allow to cool completely before cutting.

I like blondies COLD, as in refrigerated COLD.  Try these and let me know how you like them!

Relax: Outdoor Spaces

It's Friday.  I've been a maniac all week getting ready for a presentation and a couple of trips.  Relaxing for a minute, I was surfing a few blogs and ran across this amazing front porch at Imparting Grace, a wonderful blog, check it out in its entirety. I'm not sure I'd ever leave.

All photos from Imparting Grace