Some folks have a prediliction to addiction and others don't. Those of us who are somewhat obsessive/compulsive have a particular problem with addiction, let this be a warning to you cooks about letting the genie of kitchen gadgets out of the bottle.
I've moved seven times in the past ten years chasing jobs - four times across the width of the country. And with each move I reduced the amount of stuff I moved. Early in the process I got rid of easy stuff, sheets and towels I hadn't used in years, a futon that was simply taking up space, 20-year-old collections of bills and tax records. And a few cheap pots in the back of my kitchen cabinets.
You can read the complete article at Spot-On.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 100,000 cooks a month and in addition he writes a weekly column forSpot-Onand is the Guide for Cooking for Two at About.com.
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Comments: 8
Why do architects design such tiny kitchens??? Don't any of them cook?
Wanna guess which I am?
Not back when this kitchen was designed. Today? Probably still not, but kitchens now have re-sale value even if they're not used.
Donna,
Don't get me started on passion.{g}
Sandy,
Hey! Long time no talk!
You're certainly O/C so guessing...
But I can quit any time I want. Seriously.
Right....