Progress has resumed on the new house. Long story short, we had to remove the contingency clause from our contract and resume construction to keep the builder from trying to sell the house to someone else. We have a closing date set and will be moving in just over a month. It’s very exciting.
(We’re still playing the waiting game with the old house. If we can’t sell it, we’ll rent it, and it’ll be fine, but honestly I’m just so damn tired of thinking about the situation that I can’t be bothered to write about it right now.)
The kitchen cabinets are installed at the new place, and they are really gorgeous. However, there is one cabinet that we’re a little confused about. Check it out:
The view from the top (obviously we do not have counters yet).
As you can see, what we have here is a big, deep corner cabinet. It’s large and roomy and even comes with an extra shelf and drawer. There’s just one small issue (emphasis on small)…
The only way into that great big cabinet is through this little tiny door. If it helps you get a sense of scale, the door is the same width as the drawer in the first picture, and it is also positioned directly beneath the drawer. Which makes getting anything in or out of the great big cabinet incredibly awkward.
It’s one of the more illogical things I’ve ever encountered. Seriously — who designs a corner cabinet like this? Where’s the handy lazy-suzan-style cabinet that’s in ever other corner of every other kitchen in the world?
So help me out here: What in the world do I store in this cabinet? I considered putting things that I don’t use on a regular basis in there since I don’t want to have to struggle to get things in and out of this awkward cabinet every day. The problem is that most of those items are larger things like over-sized pots and pans and my stand mixer, which I’m pretty sure won’t fit through the itty-bitty door. The other option is just to store small stuff on the side of the cabinet with the door where it’s easily accessible. But then we’re left with a vast expanse of wasted space back in the corner, which is no good either.
If you guys have any ideas on the least frustrating way to utilize this cabinet to its fullest potential, I’d love to hear them.
While Tim is flipping through the guide looking for something to watch:
(Excited): “Zombie Crocodiles?!”
(Then, disappointed): “Oh, wait. I’ve seen that.”
In my quest to try a new vegetable recipe each month, I made this baked zucchini recipe in February. Except there was no zucchini at the store, so I used yellow squash, following Tim’s logic that squash and zucchini are generally pretty interchangeable.
I’m pleased to say that February’s recipe was much more successful than January’s cucumber disaster. The Italian flavors of oregano and Parmesan complimented the sweet flavor of the squash nicely, and — let’s be honest — it’s pretty hard to go wrong with something tossed in olive oil and baked until golden brown.
I served these as a side dish for spaghetti and meatballs, which I’m going to go ahead and admit was genius. The little crispy squash slices were good on their own. But then one of them brushed up against some extra spaghetti sauce on the plate, and it was like the two were destined to be together. It was so good, I found myself wishing I’d made squash dipped in marinara sauce with spaghetti on the side. I couldn’t get enough.
At the end of next summer, when everyone’s gardens are overflowing with squash and zucchini, slice those suckers up and put them in the oven with olive oil, Parmesan, and oregano, then dip them in marinara sauce. Trust me — you’ll be glad you did.