Kitchen Chemistry in the Works

Our kitchen has evolved into a truly efficient workspace. The marble surface of my beloved kitchen island allows me to spread out all of my ingredients- and I still have room enough for a "basics station."

I've tried to design our kitchen to cater to good cooking practices (like remembering salt & pepper) so I established a permanent spot for the most basic seasonings. Now, while we're consulting a cookbook, we can also grab a pinch of salt, fresh-ground pepper, or sugar. We've got one of these beauties on our registry, but for now we use the mortar and pestle to grind roasted peppercorns (and we get a little exercise while we're at it!). The tray is actually an Ikea pie pan with a ruffly shape that appealed to me. I intend to try a quiche in it eventually, but at the moment it's catching loose salt sprinkles and keeping the counter neat. 

I prefer all-white ceramics for kitchen and dining, which allows me to mix and match interesting shapes, including some with floppy ears...

This weekend I'll be testing out a new gingersnap recipe, but that's not all that's cooking at Shock the Bourgeois: I'm going to be hosting my first ever giveaway! It's a good one (like, I wish I was eligible to win) and I can't wait to give you the details.

Until next week,

xoxo

Elizabeth