In the Kitchen

I can be very pragmatic. I like things to be just 'so', for the most part. I have serious issues about closet organization and hangers, all clothing on hangers must face left. I like silverware drawers to be perfect organized in a single, good quality set, no plastic, please! I bought one set of lovely every-day silverware nearly 20 years ago for just under 100 bucks and it's still in as-new condition. Taking care of your things mean they will last forever. When you set out to furnish your home, there are things that are disposable and have a limited time on this planet, and other things are meant to be cared for and looked after. If you buy something that is expensive and of good quality, you should only ever buy it just once. That way, you can shift all that saved money into other purchases.

La Crueset is a fine example of buying something once. To backtrack a bit, I am what My Darling Daughter calls a 'thrifter'. Since childhood I have had a penchant for thrift stores, antique shops and yard sailing. Blessed with a keen eye for top quality, this penchant has enabled me to acquire some very fine things over the years. My favorite example is a gorgeous, classic huge orange La Crueset pot, with the handles forged in, not the plastic attached bits. I found this gem nearly 20 years ago for 10 bucks at a yard sale. It's blessed me with hundreds of onion soups, roasted pork, chicken soups, boeuf bourgignons and so on. It looks as good today as the day I bought it, because I clean it thoroughly and keep it in "as-new' condition. No char marks, no build of of grease, no grunge in the crevices. Learn what the good brands are, and when to spot a real deal.

I love to cook, to having the right tool for the right job is important to me. I like the efficiency and ease that it brings to life and to the art of cooking. I don't waste money on miscellaneous appliances, when what I have in the kitchen can do the job. Kitchen essentials include a good stock pot and a chef-quality large stainless steel sauce pan. A lightweight steel pot for pasta is important since lugging out the La Crueset just to boil water is a lot of work! Smaller good quality pots with handles are essential, and a set of teflon pans for various quick meals is good. A steel dutch oven is great for covered roasting; nesting roasting pans in sizes is really helpful. There is no lack of gorgeous heavy oval and rectangle ceramic roasting dishes at virtually any yard sale or thrift shop in France, most with gorgeous patinas and glazes that look great on the table. They can be bought for pennies and last for years.

Knives are really important. I nearly disowned My Darling Daughter for doing something horrid to one of my favorite knives. I'd left it at her house after the holidays and discovered it sitting in her kitchen drawer with chips in the edge, the point broken off and with rust spots. I didn't speak to her for nearly a week. But that being said, it's a fine knife that holds its edge, so I shall take it to the knife guy to have him grind out the nicks and re-hone the point. Investing another 5 bucks into a 60 buck knife that I've had for more than 10 years is worth the teeny investment and the pleasure I get in using it. It's got great weight and is well balanced and with good honing, slices razor thin.

The ceramic knives that are all the rage are pointless, so to speak. They are fragile and stain easily and don't stand up to the test of time, especially in the larger sizes. The small 4 inch blades are nice if you pay less than 5 bucks, because no matter what, it's going to break and you'll have to toss it out. A fine steel knife for the same price as the large ceramic ones will last a lifetime without shattering at the drop of a hat.

A vegetable peeler is one example of a kitchen item that really doesn't much matter. Get the classic one with the open blade for 2 bucks at the market and when it's dull, toss it out and buy another one.

I have an issue with cutting boards that may get me into trouble. I know, I know, all the trendy kitchen moms think that a huge, heavy wooden cutting board is the mark of a fine chef and master in the kitchen, but... but... no. A huge, monolithic slab of wood is a complete waste of time, space and sanitation. Aside from the huge amount of space it takes up, it's horrifically unsanitary. In a time when mass produced food is causing mass produced gastro-intestinal problems, the last thing you want in your kitchen is a wooden cutting board. You shouldn't ever, ever put raw meat on a wooden surface, as cross contamination is a serious threat. Plastic is definitely the only way to go, and cleans up instantly with hot soapy water and a good rinse. It stores out of sight and only costs a few cents. I love the cutting boards from Ikea, in all their colors. Cheap as can be, easy to clean up, and no possibility of cross contamination. When they wear out, toss them out and buy new ones.

Silicone in the kitchen may actually be a blessing from the gods. When silicone goods first appeared on the market they were very costly and hard to find. Now they are available everywhere in fun colors at good prices. I like the silicone spatulas the best, for their easy clean up. Try to avoid the plastic handles as they break easily, metal is the best. The silicone whisks are interesting, but you can't get quite the rise as you do with metal, but it's all about your own personal needs in the kitchen. I do avoid the silicone molds as they don't release as promised and you're always left with something stuck in the mold and not on your cake.