When designing my kitchen, I asked my architect to ensure that more than one cook could slice and saute without fighting over workspace and sink access. That led to the island and L-shaped run of countertop. In this kitchen two cooks can work without sharp elbows.
However, this past weekend brought a sterner test when I welcomed a group of downstate friends. For five Februarys we gathered at a B&B on Old Mission Peninsula north of Traverse City. Then, after our 2008 encampment, the economy tanked and several guys had more important issues to deal with, such as keeping peanut butter on the table. This year, with the economy in rehab, we decided to meet again — at my house.
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A trek of travelers: the architect; the retired professor; the language
teacher, the import business manager; and the newspaperman. |
The pretext for our gathering is celebration of St. Brighid's Day. This calendrical moment falls midway between the winter solstice and spring equinox, and by long tradition marks the beginning-of-the-end of winter. Our habit is to play in the snow, speculate on what the coming months will bring, and eat. It's all that eating which tested my kitchen design. Workspace was definitely at a premium, but we cooked with good humor and shared several excellent meals!
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| How many men does it take to make a pot of chili? |
My friends returned home Sunday afternoon. Then last night I fixed dinner for Sharon and Attila. With temperatures nudging zero, I elected to serve pot roast — for me, the quintessential comfort food. Their visit also saw first use of my new Fiesta dinnerware. And today a friend from Kalamazoo is coming for a couple days of cross-country skiing. John's Road House has lots of foot traffic! •••
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