In the next month–Lord willing– I will be moving into a new house (and by “new” I mean a 40-year-old cabin, albeit one blessed with running water; not a given in my community).
The layout is fine, but the storage options in my new kitchen are limited to two sets of cabinets: one below the sink’s counter, and one above.
We’ll probably add some more once we get the appliances in and see where they’d fit. But, even with the extras I estimate I’ll have about 1/3 the storage space I enjoy in my current kitchen.
I will have a dry cabin right outside the front door, so any non-daily stuff (pressure-canner!) and pantry storage won’t have to fit in the actual kitchen.
This post is to throw an open door to this sort of advice: What bare minimums would you keep in a stripped down kitchen?
Some of my first answers surprised me, for example, between my salad-spinner and my Kitchen Aid mixer, I’d pick the first.
You see, since going gluten-free most of my baked-goods have been one-batch experiments, hardly worth the effort of unpacking then washing. On the other hand, I’ve really enjoyed the simplicity of the spinner’s results, and food that needs rinsing is cheaper anyway, which makes it the kind I’m most likely to buy.
Fortunately (she says with a grit-tooth grin) my minimalistic living while our house was on the market this summer can inform these choices.
My off-the-top list (these are all things I have and use already. The goal is to keep handy only the constantly used):
- Dishes to eat off of, and silverware.
- All my mixing bowls
- Two of every measuring cup (my ill-fated attempt to use just one of each really cramped me in the kitchen this summer) and all my spoons.
- Two bread pans, three cookie sheets and four Silpats (non-stick silicone mats. *Perfect* for GF cookies) and silicone baking cups (did you know these will work on a cookie sheet? Means I can pass on the cupcake tins.)
- Full pot rack (freebie, since it can just hang )
- Vitamix blender
- Knife block
- Microwave and/or toaster oven (These last four will likely fill most of the available counter space– though we usually stack these last two.)
Aaand that’s about as far as I’ve broken it down. I’m not entirely sure how to divide the food or remaining “filler” that currently finds its home in my kitchen.
Anybody with experience or insight will be heard with great eagerness.