Two giants leaps forward - the floor received its final coat of finish and the electrician returned to complete the electrical work and install the light track and pendants over the island. The kitchen has largely come together and my dream of cooking for friends this week has actually materialized!
While there is a punch list as long as my arm, the basics are in place and I've unpack most of the endless bags and boxes. This turns out to be a huge job. For each item in each box and bag I decide if and where it belongs, arranging, rearranging, giving freedom to a Tourretic process of compulsive repetition. I thought I had been pretty thorough and ruthless when I packed up the kitchen, but apparently there's more ruth to be had. I've amassed two boxes and two bags for Sweet A or Goodwill, and I'm not done yet, no, not nearly. Just to give you an idea of my suffering, here are some of the critical decisions that need to be made.
Large double boiler used about once every two years. Keep or toss? It's very tall and will take up almost half a tall shelf. But what well-equipped kitchen lacks a double boiler, I ask you?
Food mill. Used to make baby food for Lovely L and Sweet A, and gallons of applesauce over the years. Big, awkward thing with a long handle and a crank. Does it get a place in the cabinets, or does it move to the basement where it will NEVER be used or seen again until I leave this house at which time it will be discarded?
Huge decisions. Huge.
Decisions notwithstanding, here's how it's gone, cooking-wise.
First meal
Last minute burgers, salad, and stuffed zucchini (Dear G's) outdoors on the porch.
First breakfast
Onion, Gruyere and heirloom tomato omelets, with sliced ripe, juicy local peaches and coffee, at the island, with Sweet A.
First dinner
Chilled corn soup, lamb/olive/feta burgers, minted yogurt, Moroccan couscous and salad with Ginger peach shortbread and cream, for "The Girls", husbands, and friend Tall T.
Second dinner
Wine and cheese followed by grilled swordfish, fresh salsa, warm potato salad, sliced heirloom tomatoes, and fruit for dessert - cherries, sliced peaches, watermelon, for 12.
Breakfast this morning
Cinnamon vanilla french toast from left over sourdough bread, and strong coffee. All by myself, peaceful, silent, enjoying the space.
Oh, it's been a wonderful week. The kitchen is MINE now, as I have followed the ancient ritual of touching, smudging, dripping and dropping on every surface, running every appliance at least twice, dinging a cabinet, and cleaning up after many good meals. Mine.