The kitchen in our new place is even better than I remembered. I’d forgotten that we actually have not one, but TWO sinks, plus in addition to the electric stove (most common in Miami) there is also an optional 2-burner gas range that we may end up having connected to the gas line. I was also pleasantly surprised to realize the microwave is also a convection oven. Looking forward to experimenting with that.
This sink is specifically designated as my hand washing and prep work station. You can see we have hand soap and disposable paper towels for sanitary washing. Tucked in the tiny drawer under the sink is a fingernail brush for deep scrubbing. Directly next to the sink, is a knife prep area. My favorite cutting board and my knives live here. In the drawer underneath, we’ve got additional cutting boards and other supplies such as vegetable peelers, knife sharpeners, etc. As an additional tip, I’ve placed a piece of rubber drawer lining beneath the cutting board — a wonderful chef safety trick (you can also use a wet paper towel as a less permanent solution).
The center island houses all of my pots and pans in easy reach of the stovetop. The drawers closest to the stove contain pot holders and side towels (chef speak for dish towels). The countertop tends to be our serving station, so as our meals come together, this area converts to a buffet.
This sink is designated for cleanup. The sink caddy contains scrubbers, sponges and dish soap. The dishwasher is close at hand. And, since the majority of the items coming through the dishwasher will be our everyday china and glassware, those items are housed in the cabinets all around the sink.
The food pantry is organized by food type, with spices in the top section (along with a chip clip bucket), beverages are on the next shelf, then canned goods then chips and snacks. Cereals and grains are in the upper shelf.