SC - RE: SC- Egg Tempera OT

[pat fee]

Philip & Susan Troy wrote:

> No harm done. If I'd had an ice-cream freezer I'd have used one. I've
> spent the last twelve years or so doing a lot of my experimental and
> everyday cooking in a kitchen roughly six feet by eight, including
> counters, cabinets, and appliances, so I simply don't have room for a
> lot of machinery, and I have a self-imposed rule about any large
> implements that do only one job. Most of what I do I do with about three
> knives, a balloon whip, and a couple of wooden spoons... . Recently
> we've moved, though, and have a little more elbow room in the kitchen.
> My next bulky addition is likely to be either a stoneware pickling crock
> or a large earthenware Chinese soup pot, though.

I put up with what I called a 'one-butt' kitchen for most of six years.
No usable counterspace, really, and the refrigerator with the door
opening the wrong way. You learn to to very innovative and hang as much
on the walls as you can. And the stack on top of the refrigerator would
have given a seismologist the hives.

Here's a question that'll open a can of especially fun, wiggly worms: If
money was no object and you could have the kitchen of your dreams
(either home or eventing), what would you do? How would you design it?
What appliances would you have? What decor? I'm just curious, but I also
want to see if a couple of my pet theories about cooks pan out...

'Lainie