Still life with eggs.
Also known as Passover baking.
Over the past week, twenty-four eggs have passed through my hands. One made it into breakfast. The remaining twenty-three were mixed into five batches of mini chocolate cakes and three of macaroons. Those macaroons will have to wait a few days but they’ll show up here soon enough.
I thought it would be fun to talk a little bit about my kitchen. There’s a blog called a stove with a house around it – it’s been dormant for a while, but the name stays with me, and I think of my place as a kitchen with an apartment around it. One peek and I was ready to sign the lease. My apartment in Boston had a big kitchen (you can see me cooking in it here), much more than I needed as a single chick living on my own. But now that I’m back in New York, living in an apartment a third of the size of my old one, my kitchen can best be described as, well, efficient. In real estate lingo that would mean small. But in my lingo, it means small but (and!) it works really well for me.
The kitchen itself is a galley, but by far the most luxurious one I’ve ever had. With a large, even slightly over-sized, gas stove, I can fit a full sheet pan in the oven with room to spare (think twenty macaroons per pan!). Then there’s … get this … a garbage disposal. And a dishwasher.
Turn around, and you’ll bump into a narrow counter and a French door refrigerator with an ice cube maker that I spent six weeks trying to turn on. Turns out, when a fridge isn’t connected to a water supply, when there is no water supply it can be connected to, it can’t make ice. No matter how many times you press the reset button.
To the right of the fridge is a doorway. And to the left of the fridge is a doorway. What it lacks in counter space, the kitchen makes up for in open space.
When I first moved in, I was concerned about the counter situation. I dragged over a waist-high wire shelving unit for storing pots and pans and other things that I always need in easy reach, but it’s not sturdy or deep enough to chop on.
I use my pantry for dishes and appliances and baking sheets because it’s too awkwardly-shaped to stockpile cans and other staples. I use my cabinets for those staples. I store my plastic wrap, foil, parchment paper and the like in a trash bin under my sink – everything stands up and the rolls stay put. I only have three drawers, so I keep my two sets of silverware in the same one, with milk utensils facing upside up and meat ones upside down.
It took me until this week to get the hang of my kitchen and to appreciate its efficiency. All those eggs up there put my kitchen to the test and I’m pleased to say that she (he?) made it through with flying colors. One counter was the mixing station. The other, the cutting. In between photo shoots, the table served as a scooping station. And then a cooling station. With the small space, I was forced to clean up while I worked. And because it was small, it didn’t take long to clean.
A few hours ago, I left the dishwasher running and now I’m in New Jersey with family.
To those of you celebrating Passover, enjoy your seders tonight. And to everyone, happy Spring.