I like having enclosed upper cabinets, but I think a little open storage can be both functional and aesthetically pleasing. Because my kitchen is small, I have to combine storage of dishes and pantry items together, and I'm never going to be the sort of person who decants every dry good I buy into glass jars and put adorable chalkboard labels on them, so enclosed storage is good. Butt because my cupboards are high, I keep some of my everyday dishes on an Ikea Raskog cart with my cooking utensils near the stove. I also installed a picture ledge to display my cookbooks, which frees up valuable shelf space, and I enjoy looking at them -- seeing them out reminds me of recipes I need to try.
Open Shelving: Love It or Hate It?
|11/25/13 04:32 PM|
I LOVE sautee'd greens with my eggs in the morning. Wilted frisee with balsamic (like a frisee au lardon -- without the lardon) is the best, but arugula is great, too. Recently I've been experimenting with dandelion greens, sauteeing them in olive oil until their just crisping around the edges, then tossing with a little balsamic and sea salt and topping with a fried egg. Delicious.
No-Waste Tip: Sauté the Last of the Salad Greens
|8/25/11 07:03 PM|