Kitchens are high-traffic areas that are in constant use, yet they should stay extra-clean to keep food preparation sanitary. I talked a tiny bit about this difficulty in my Color Confidential post for At Home in Arkansas this week. It’s a sticky (sometimes literally sticky) situation! And it’s SO important for a kitchen to serve a household well.
On HGTV Remodels, they’ve collected kitchen designs from a variety of professional and amateur interior designers, including yours truly! You can see before and after pictures (who doesn’t love a good before and after gasp?!) over at HGTV Remodels. And there’s an article that tells all about my project and how it unfolded. I hope it’s fun for you do see different designers’ solutions to kitchen quandries: enjoy!
Since we are on the topic of kitchens…why not share a great seasonal recipe? This is a very very basic dish that couldn’t be easier or more delicious! It’s perfect for a weekend supper, because it cooks in the oven for 2-3 hours. The prep is a cinch, though, and it’s a warm and yummy Fall treat.
(photo from: naturallyella.com)
Slow-Baked Butternut Squash
1 large (or 2 small-medium) butternut squash, peeled and diced into 3/4 in. cubes
3-4 cloves of fresh garlic, minced
1/8 c. chopped, fresh parsley
2-3 Tbsp. flour
salt and pepper
olive oil (enough for drizzling)
Preheat oven to 325 F. In a mixing bowl, stir the garlic and parsley into the cubed squash. Coat the mixture with flour. Sprinkle with salt and pepper. Transfer mixture into a baking dish. Drizzle with olive oil (somewhat generously). Pop into oven for 2-3 hours. The squash will be fragrant and soft and divine.
And while that’s cooking, enjoy these images of some of my favorite kitchen designs from my Pinterest board: Dream Kitchens.
(photo from vineetkaur.tumblr.com)
(photo from houseofturquoise.com; design by Gideon Mendelson)
(photo from inyourbackpocket.blogspot.com)
Enjoy your kitchen and your squash! See you tomorrow.