Creating a White Kitchen

 

 

"So we're getting another white kitchen?" Will asked me today, when we were playing with hardware at Rattlebridge Farm.

 

"Are you okay with that?" I asked.

 

"I'm going to trust you on this one," he said.

 

This might be a mistake.

Before we remodeled the kitchen, I elected to keep the original cabinets to keep the cost down, and because the cabinets were perfectly all right. No, the doors weren't inset. But I couldn't justify the expense. As it happened, we ran into a bit of a layout problem because A) the vent was aligned between the beams, but the range wasn't aligned (my contractor noticed this), and B) I wanted two ovens.

I know. Why all this fuss for a bit of a skewed arrangement and especially for two ovens?

My mom cooked memorable family meals with a single oven and no dishwasher. But my present home has two ovens, and they get daily use. I could foresee many arguments with Bandwidth.
Adding to the dilemma, the footprint was tight.

After a bit of shuffling, we revised the layout. 

On the stove wall, we planned a new hood, upper cabinets, and lowers, including two pull out spice drawers. The wall oven and microwave will be relocated and we'll have cabinets and a counter. The island will be extended so we can add counter stools.

The rest of the cabinets will stay, but they'll get new hardware.

The new cabinets arrived last week. I snapped a few grainy pictures with my iPhone. I've been
busy writing, and I've let things slide. However, home things always recharge my writing
batteries and vice versa, so I'm ready to plow ahead, even though a few things are up in the air.

 

The top cabinet will have slots for my baking pans.

The appliances have been ordered. Now it's time to choose a cabinet color, which means I must also consider trim, wall color, knobs and pulls, material for counters (granite or marble), and back- splashes (subway tile or beadboard or a combination). I'd planned to use SW's "Creamy" on the cabinets, since I've used it everywhere else.

But the kitchen receives warm afternoon light, and "Creamy," which is a warm white, looks very  creamy.

It would be a design gaffe to use a cool white, especially since I ran a warm white through the rest of the downstairs. What to do.  When Will and I were building our present home, I visited Gardenweb's Kitchen forum (and many others) to educate ourselves about layout, appliances, hardware, paint colors, and everything else.

Hand's down, Benjamin Moore's "Simply White" seems to be the new favorite for a neutral, yet warm white. Many homeowners say that it has one drop of black. Others say it's crisp and reads white, yet it's not cold.

I spent some time at Rattlebridge, studying samples. And I'm seriously considering "Simply White" vs "Creamy" for the cabinets.

I found a few photos at Houzz.


Here, the cabinets have been painted BM's "Simply White." The lovely wall color is Farrow and Ball's "Stoney Ground."

Traditional Kitchen by Minneapolis Kitchen And Bath Casa Verde Design

I found many examples of SW's "Creamy" on the cabinets. Here's one. It "reads" white. It would look very pretty with a warm granite. However, I'd planned to use a lighter granite, possible with black or gray movement or even (gulp) marble. I have not ruled out Absolute Black, which I used in another kitchen, and that stone was bulletproof. (I'll report soon about my adventures in the stone yard.)

SW "Creamy"

Traditional Kitchen by Minneapolis Interior Designer Interiors By Holly

I was so confused, so I assembled a white kitchen dream book.

SW"s Eider White. Wall color is Sherwin Williams Anew Gray SW7030

Traditional Kitchen by Greenville Interior Designer Linda McDougald Design | Postcard from Paris Home

Behr Premium Plus Ultra, Ultra Pure White UL260-14.

Traditional Kitchen by Sherman Oaks General Contractor OTM Designs & Remodeling Inc

BM "Cloud White" on the cabs. Backsplash is Walker Zanger, Grammercy Park--color "Heirloom White" (2x6). Carrera marble on the counters.

Traditional Kitchen by Minneapolis Interior Designer RLH Studio


A few years ago, BM's "Cloud White" was a popular choice for white cabinets.
Maria Killam explains why it's no longer the "go-to" color.
 

I always smile when I see a "Something's Gotta Give" inspired kitchen, known on the Kitchen Forum as the OTK--One True Kitchen. Here, the cabinets are BM's Decorator's White, and black granite (Cambrian Black with an antique finish) was used on the counters, rather than soapstone. Details include the pro range, black hardware, and a 3 x 6 subway tile backsplash. BM's In this photograph, BM's "Woodlawn Blue" brightened the walls.

Traditional Kitchen by Portland Interior Designer Garrison Hullinger Interior Design Inc.

Yet I love the peace of an all-white kitchen. Details: 1 1/4" "Aubrey" knobs (Restoration Hardware). Cabinets are BM "Pure White " and walls are "Edgecomb Grey"; subway tiles are classic white.

Traditional Kitchen by Flemington Architect Pickell Architecture

Traditional Kitchen by Flemington Architect Pickell Architecture

A white and black kitchen with cool undertones.

Kitchen by Burke Design-build Sun Design Remodeling Specialists, Inc.

This black-and-white kitchen feels warmer. It's another spin on the "Something's Gotta Give" look. BM "Cloud White" on the cabs. Absolute Black granite counters (they look honed). Subway tile is Ann Sacks' Cappricio White Gloss. Love the wall color,   B. Moore OC-140, "Morning Dew."

Traditional Kitchen by Seattle Architect Paul Moon Design

The hardware is from Restoration Hardware.

Traditional Kitchen by Seattle Architect Paul Moon Design


A previous kitchen was white-and-black, and it certainly had its pluses and minuses. Our present
kitchen cabinets have a maple-like finish.

 

Quite a change!

 

 

What's your favorite white paint? 

 

A Metamorphosis Monday post at Between Naps on the Porch.

 

 

All Creatures Great and Small

 

Many of my blog posts center around food and design, but

I seldom talk about the work and worry goes into our farm. 

Today I'd like to show you the happy side of farming.

The pure delight of fresh, grass-scented air, a wind-rumpled pond, the nicker of a horse, a donkey's warm breath as he searches for apples, or seeing two ducks become best friends.

 

 

I'll just let the pictures do the talking.

 

Hope you enjoyed the mini-tour. Thank for visiting.

Foodie Friday

Welcome to the May 17th Foodie Friday.

 

Our family loves Reeses Peanut Butter Cups.



Did I make them from scratch?

No.

Did I eat them?

Yes.

Foodie Friday "Picks of the Week"

 

 

I enjoy Foodie Fridays because I get to visit the heart of the home: your kitchen. I discover

new recipes and find old ones that I thought I'd lost. I learn tips and foodie facts. Every Thursday evening, I "pin" various entrees; others are given shout outs on Facebook (which goes directly to Twitter).

I'll read a post, get all excited, and want the world to know about it. That's one reason that "Picks of the Week" are difficult. Each post is fun and unique. Bandwidth has been selecting the "picks,"

but this week, he was busy. I had the hardest time--I just wanted to include everyone. Shall we begin?

 

Note: To visit these blogs or "pin" an image, please click on the links beneath the photographs.

 

 

Stone Gable's Parmesan Asparagus Phyllo Roll Ups look absolutely delicious. I've worked

with phyllo pastry and learned first-hand just how quickly it can dry and how fast the cook must be.

I love asparagus, so I can't wait to try Yvonne's roll ups! At a party, they'd be snapped up immediately. And wouldn't they be perfect for a spring supper or a picnic?



Stone Gable's Parmesan Asparagus Phyllo Roll Ups

 

 

 

From the yellow zigzag runner to the fiery red peppers, I love everything about Cooking on the Front Burner's Cashew Chicken Stir Fry.  Don't miss this recipe--it's a keeper.

Cooking on the Front Burner's Cashew Chicken Stir Fry

 

 

 

Once Upon a Plate's Baked Blueberry French Toast with Blueberry Syrup is calling my name. Just look how the syrup puddles onto the white plate, mingling with the berries. I'm ready to pick up the fork and enjoy the best French toast in the world.

 

Once Upon a Plate's Baked Blueberry French Toast- with Blueberry Syrup

 

 

 

Sidewalk Shoes' Tagliatelle with Chestnuts-Pancetta-and Sage merges a recipe with a food story, and her pasta looks divine.

 

Sidewalk Shoes' Tagliatelle with Chestnuts-Pancetta-and Sage

 

 

 

My middle name is Lee, but it should have been bacon. I am always looking for ways to sneak it into food, or just to cook it. The Velvet Moon Baker's Maple Bacon Cookies resonate with my pork-loving soul. I can't wait to try them.

 

The Velvet Moon Baker's Maple Bacon Cookies

 

 

 

The Well Floured Kitchen's Zucchini Pappardelle with Shaved Pecorino is another keeper. It drifts across the plate like chartreuse and cream ribbons. Put this fresh, spring entrée on your "to-do" list.

 

The Well Floured Kitchen's Zucchini Pappardelle with Shaved Pecorino

 

 

 

Four years ago, when Foodie Friday began, people asked if their posts had to be strictly food related. No, not at all. You can do reviews, take photos at the bakery, add a tablescape, or tell us a story. I was thrilled to read Salmagundi's food and friendship story, and I know you'll enjoy it, too.

 

Salmagundi's lovely food and friendship story

 

 

Last but not least, I wanted to honor a cook who merged peanut butter and chocolate. I blame Winnish's Peanut Butter Mini Cheesecakes topped with chocolate on the many Reeses Cups that I scarfed down after looking at her photos. Can you just imagine the rich layers in each bite, the hard, sweet crunch of chocolate, followed by a soft, peanuty cloud.

 

 

Winnish's Peanut Butter Mini Cheesecakes topped with chocolate

 

 

 

 

This week, let's kick off the party with a fun activity. Tweet or Pin at least three of your favorite Foodie Friday recipes. You can also give a shout-out on Facebook.

 

Thanks to all of the great cooks who participate each week. I look at each post to make sure it is working, and it is always such a treat to see what you've been cooking. I'd like to invite you to add your recipes to the "Consuming Passions" group board at Pinterest, which can be found HERE.

It is a small, private group, but Foodie Friday folks are welcome. If you'd like to "pin" with us and chat about food, just leave a comment on one of the "pins," and I will send you an invitation. Or you can email me.

Note: Bandy isn't co-hosting this week, due to his busy schedule.

 

To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions. The red "x"
will allow you to delete your link if you made an error; the "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE
for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission

to include a photo of your FF recipe (and a link to your blog post)

to be included in the "Picks of the Week" feature or on our Facebook page.

**Many bloggers add their recipes on Thursday evening. From these contributions, I will select random recipes for shout-outs on Twitter, Pinterest, and Facebook.  

 

I would like to ask pretty please if Pinners will "pin" photos of the "Picks" and all FF contributions from the source blogs, not from Foodie Friday. 

 

Thanks so much for visiting  today. I am always inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning.  I am amazed by your ideas and creativity. .

 

I hope to see you again soon! Have a great, food-filled weekend.

Love,

Mlee