I’ve been working on a postage stamp space in my kitchen for a generation. I have used all of my wiles to maximize the chopping, measuring, mixing, cleaning and plating space. I stage in the sink. I manipulate pots and pans and cauldrons across the stove when I need to hold something. I rotate mis en place on the counter, on the storage cart behind me, in the dish drainer, in an open cabinet on top of the dishes, and, occasionally, when it’s not in use, inside the oven.
Today, I just might have hit a wall that I knew not of.
I knew not because I was managing in what is. When the kitchen designer asked me what I didn’t like in my kitchen–what didn’t work–I looked at her blankly. I actually never thought of my kitchen in that way.
Sure, I’ve broken a glass or burned my wrist or spilled a plate full of food on occasion. But these faults have been exceedingly rare.
Yes, I cook many days during the week. And, yes, I enjoy trying new foods and new techniques. And, yes, I’ve hosted many dinners. And, no, I didn’t think it was any trouble. I was simply cooking in the kitchen I had. Nothing to complain about, because I got it all to work. If it didn’t work, then there would be reason to complain.
Today, I almost lost it. I didn’t have enough room. I was working in layers. There were piles upon piles of workspaces in order to mimic more than the less than two square feet of workspace. It’s actually smaller than that, since the kettle and dish soap and olive oil and salt are permanent tenants on that patch. Why don’t I move them? Because there is no place else for them to go.
In fact, lots of things have no place to go. And when there is no home, things mill around like a grade school class without seats. Chaos.
I’ve been plotting where things would go in the updated kitchen. With it’s new cabinets, ample drawer space and new island that, by itself, is six times bigger than my current counter space. I stand at today’s sink and think about turning around to line up four or six or eight plates, plopping down the rice or potatoes on each and then the green beans, next, the chops or steaks or thighs and, finally, spooning the relish or sauce–all without tying myself up in the pretzel contortions to which I am expert and accustomed.
I stand near the door where there will be a dishwasher that I’ll remove the used utensils and bowls to–rather than figure out how to get enough space in the sink so I can get the full salad bowl just waiting for it’s vinaigrette out of the work’s way.
The imagining has been fun. I’ve been anticipating the efficiency and ease of a right-sized and right-spaced kitchen. But not today. Today I was frustrated.
Today, I was annoyed at the high level of tightrope walking and high wire balancing that I perform every time I try and get a good meal on the table.
If the architect asked me what bothered me about my kitchen today, I’d tell her that it isn’t the kitchen that I will have. I am dissatisfied with my culinary life because now I see myself in a new environment. One that is not so difficult.
I’m hungering for something better than what I’ve had that I didn’t actually feel was that bad. It’s a loss of innocence.
I feel like I’ve taken a bite from the apple. I like apples.