No More Kitchen Excuses

I like my kitchen, but it is not very large. Counter space and storage space is a bit lacking. Rick and I can cook in there together, but it's a like a dance -- we have to stay aware of where the other one is and coordinate our movements to make it work without bumping into each other. I'm definitely guilty of thinking I need a bigger kitchen. Or that I could cook better with better facilities.

Then I saw a photo that astounded me.

You familiar with Mark Bittman? Food writer for NY Times, and author of How to Cook Everything and Food Matters. Mark loves food, and loves to cook. He's was also on a food & travel TV show I loved: Spain on the Road Again. In short, he is a biggie in the food industry.

His kitchen, however, is surprising small. This is Mark Bittman's Manhattan kitchen:




Notice there is no counter space on the other side of the rather-generic-for-a-food-writer stove? And only maybe a foot or two of counter space between the stove and what looks to also be a rather generic sink? His kitchen, Mark says, is 7 feet wide by 8 feet long.
Surprised? I was.
I also noticed, however, that it's super clean - the white stove, counters and cabinets look sparkling. I don't see much clutter either. The natural light pouring in from the large window is great, and the pale blue paint color looks lovely. Plus, doesn't that meal he is making (braised turkey breasts) look delish?!
Here is proof positive that we don't need a food prep station, a baking station, a walk-in pantry, and a 6 burner Viking stove to make a great meal.
So, no more using our small, dated, or otherwise crummy-in-our-opinion kitchens as excuses for not cooking and enjoying cooking. Get in there, embrace the challenge that is your kitchen and make something yummy this weekend! And if you need some recipe ideas, check out my friend Mary DeMuth's new blog A Daily Recipe . I would love to hear about what you make!

I'm thankful for my kitchen today and friends who share yummy recipes.

{This post is linked to Food on Fridays at Ann Kroeker's}