Kamis, 13 November 2008

Frugal Storage Solutions for the Small Kitchen

Right now, across the country, renters and small home owners are buckling down, stocking up, and preparing to embark on months – maybe years – of financially prudent home cooking.

And right now, across the country, they’re all asking the same question:

“Where the crap am I going to put everything?”

Ahhh … the curse of the tiny kitchen. It’s plagued friends, family members, and fellow food bloggers for generations. Those of you out there with two shelves, one cabinet, and zero counter space know the deal. ‘Cause see, when you don’t have room for a coffee mug, it’s very, very difficult to care about four different types of vinegar.

Happily, there are solutions to the space issue, and many of them can be executed with zero-to-little money. Time, creativity, and research make tremendous differences in a microscopic galley, and here’s what you need to do to get started:

HOW TO BEGIN

Cull and condense. Item by item, go through your kitchen and chuck or sell whatever you don’t need, don’t use, or is too large to fit into your space. This includes long-ignored appliances (bye bye, breadmaker) and food you’ve held on to for eons (et tu, corn flour). Then, stack, hang, and smush whatever’s left.

Store extras elsewhere. Kitchen items don’t necessarily have to be confined to the kitchen. You know the king-sized roasting pan you use twice a year? It’ll fit nicely under your bed. Those Christmas placemats from Grandma? Stick ‘em with the bath towels. And your R2D2 salt and pepper shakers? Well … actually, don’t move those.

Reconfigure if possible. Rearranging your current kitchen furniture may be all you need to open up some room. Little stuff, like moving the garbage can under the sink or placing the microwave on top of the fridge, can make a huge difference. HGTV’s online floor planner can help.

Look for open spaces and take measurements. Is there a clean surface? A blank wall? A gap between two cabinets? A few inches above a counter? If so, something can probably be stored there. Figure out the space’s dimensions, write ‘em down, and bring the paper with you whenever you’re on the lookout to buy storage.

Search for inspiration. Peruse books, browse websites, and gaze longingly at photos. You may not be able to afford the exact equipment you like best, but frugal substitutes abound. For ideas, check out:

… and all those shows where people spend $0.99 to create a mini Le Bernardin.

Once these steps are completed, the real brainstorming can begin.

WHAT TO DO

Collapse it. Taking a cue from campers, wooden dishracks, folding tabletops, and collapsible strainers are becoming increasingly popular ways to conserve space. And while utensils must be bought, furniture can be fairly easily constructed. Heck, if you’re feeling saucy, you can even build a fully collapsible kitchen. (It might run an extra dollar or two, though.)

Hang it. When hunting for extra room to put stuff, it always pays to look up. Pot racks, knife strips, magnetic refrigerator hooks, pocketed shower curtains, and floating baskets are just a few of the myriad ways to suspend items in mid-air.

Organize it. Between the four people in my house, we have approximately 4,000 pieces of somewhat-matched Tupperware. When they’re neatly organized, everything fits beautifully. When they’re not, it’s anarchy. If you can find extra room for inexpensive organizers, you’ll create additional space just by eliminating mess. Perhaps a drawer spice rack, easily-stacked bowls and pots, or simple utensil hanger could help.

Remove it. We recently took the door off its hinges in our small Brooklyn kitchen. Now that it doesn’t swing open anymore, we’re magically left with two more feet of wall space. There’s a modest liquor/appliance/placemat cabinet sitting there now. Disconnecting cabinet doors could do similar wonders. (Renters, obtain landlord permission before you try this.)

Repurpose it. From bedside tables to over-the-door hooks, any extra household furniture can be put to good use in the kitchen. I have an eight-year-old, 80”-tall CD shelf from IKEA that’s currently posing as a giant spice rack. Since it’s only eight inches wide, it’s ideal for cramming into tight spaces. An old bookcase serves a similar function, holding my slow cooker, hand beater, and cookbook collection.

Shelf it. The beauty of shelving is that you can stack shelf on top of shelf on top of shelf, until the storage units themselves become so small that you’re actually organizing atoms. Whether you’re building shelves over your head, covering a wall with them, hiding them in a cabinet, storing them under the sink, or spanning them between cabinets, it’s a good way to inexpensively double your storage. The Boyfriend and I installed an $8 overhead shelf in our bathroom last year, and we’re no longer fighting our towels for sink space. It’s lovely.

Wheel it in. More than almost anything else, I find my small-kitchened friends adore rolling carts. Scooped up at garage and clearance sales, these can be incredibly helpful, creating both extra counter space and storage. Same goes for wire racks, which are eminently portable, easily collapsible, and vastly multi-purpose…able.

Of course, once you’ve had all these wonderful ideas, and you’re pretty sure what you need, you have to find a halfway decent place to hit up for supplies. Sooo…

WHERE TO GO

Amazon. The one, the only, and often the best-priced option around. If you’d rather not buy supplies online, the site remains one of the best places to peruse reviews. Just remember this rule of thumb: if something on Amazon receives below four stars, don't buy it.

Craigslist. As classified sections go, this online bazaar can’t be beaten. It’s good stuff at low prices, straight from the folks who bought ‘em. Don’t forget to check the Free section before browsing For Sale signs, and maybe stay out of Casual Encounters entirely. Just sayin’.

Family and friends. Ask mom first. And if that doesn’t work, ask dad. You KNOW he’s got extra shelves lying around the garage.

IKEA. With an increasingly reliable/decipherable online presence, the mack daddy of Swedish discount furniture stores has every storage solution you’ve ever imagined would or could exist.

Online clearance sections. While internet kitchen outlets may not always be the thriftiest places to visit, you can nail deals fairly often on their Sale pages. Crate and Barrel, Stacks Outlet, Bed Bath & Beyond, Pot Racks Galore, and Cooking.com will get you started.

Yard Sales. Self explanatory.

For a longer list of ideas, check out “Finding Quality Kitchen Equipment on the Cheap.” And once you’re all done, keep these tips in mind moving forward…
  • Try to buy bulk for only what you absolutely need. Rice? Yes. Capers? Uh, only if you really, REALLY like capers.
  • Look for smaller appliances. Since a 15-cup food processor is rarely necessary for one person.
  • Avoid items that aren’t multi-purpose. Because a mango corer will only get you so far, but a chef’s knife is forever.
Readers, what about you? What kind of inexpensive space-saving solutions have you come up with for your small kitchen? Do tell.

(Photos courtesy of Organizing LA, The Kitchn, and Proud of My Loneliness.)

Rabu, 12 November 2008

Tuesday Megalinks: Man, This is Huge

So, so many links this week, and we’re kicking it off with a special TONY mention: Time Out New York put out their annual Kitchen Report edition, featuring Chefs’ Secrets … Spilled (a.k.a. New York Chefs Tell it Like it is), Kitchen Quintessential (a.k.a. What it Looks Like Behind the Counter), and How it Works (a.k.a. From Start to Finish, How Your Food is Prepared in a Fancy Restaurant). Great stuff – especially the first piece.

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
Lynnae pens a short post on the three best strategies for creating a good Turkey Day: plan ahead, focus on family, and prep the meal in advance. There’s more on this in a guest post at Frugal Upstate. Oh, and if you’re not sure about numbers …

Butterball’s Calculators and Conversion Tools
Here’s where you want to be. How much turkey should you buy? How much stuffing should you prepare? How long will Uncle Bobby be asleep on the recliner after dinner? All these questions and more, answered. (Thanks to Serious Eats for the link.)

CNN: America’s Healthiest Grocery Stores
Whole Foods and Trader Joe’s are to be expected, but Food Lion? Safeway? Pathmark? Who knew?

Culinary School Guide: Top 100 Blogs for Foodies
Superb resource for blossoming cooks includes recipe sites, vegan blogs, ethnic food suggestions, and much, much more. Holy moly, you must see this.

Culinate: Rice and bean favorites - The ultimate budget meal
AUGH! CHG is featured in the same article as MICHAEL FREAKING POLLAN! Someday, we’ll be included in Pearl Jam liner notes, and my life will be complete. (Oh yeah – this article is about the many variations on rice and beans.)

Dark Roasted Blend: Creative Food Manipulation
Sent to me by my lovely friend S, this monster compilation demonstrates the many, many ways food can be manipulated into art. One look at the Hot Dog Mummies or Cthulu Squash, and I promise, you’ll be here for a minimum of 15 minutes.

Free From Broke: 6 Ways Eating Out Less Has Made Our Family Better
See! It’s good for the wallet, good for the tummy and good … for … the … *sniffle* … heart.

Free Printable Grocery Lists
SWEET. (Thanks to Being Frugal for the link.)

The Full Table: Freezer Cooking Co-op
With apologies to Robert Herrick:
Gather ye buddies while ye may,
And get ye beef a-fryin’
For the casserole ye freezes today
Tomorrow ye’ll be a-tryin’

(Thanks to Money Saving Mom for the link.)

Get Rich Slowly: The GRS Garden Project – October Update
JD and Kris have almost completed their experiment, and the close-to-final numbers are up: 54 hours and $318.43 spent, $606 worth of vegetables harvested. And we won’t even get into the sheer number of grapes this produced. Nice work!

Get Rich Slowly: Could You Eat Healthfully on One Dollar a Day?
Short answer: absolutely not. Long answer: is more complicated.

The Kitchn: Cooking Better With Less
For those who might not read The Kitchn, it’s a gorgeous cooking blog that’s always centered a little more on the upscale. But thanks to recent economic events, they’re refocusing more and more on inexpensive gourmet. And I for one, totally love it. Do see.

The Kitchn: Solo Eating – Tips on Cooking for One
Neat little compendium of tips and resources for the all the solo chefs out there. You’ve probably seen a lot of these, but there are a few standouts, like: use a ramekin. I never thought of that, honestly.

The Kitchn: What to Cook With Cheap Cuts of Meat
You know, I was going to start this paragraph off with, “Braise the Lord!” Then I realized what that implies, and decided against it. Anyway … read this.

Money Saving Mom: Baking Day – Parts 1, 2, 3 & 4
I wish I had the discipline to do this. I also wish I had Crystal’s handwriting.

Money Saving Mom: Ask the Readers: Food ideas for a road trip?
Read the post, peruse the comments, and you’ll never, ever have to ask yourself this question again. Also? Apparently? There are people who bring crockpots in the car. There’s a thin line between insanity and genius, and I think that straddles it.

My Dollar Plan: 16 ways to Save Buying in Bulk
Great googly moogly. A bulk post about buying in bulk. Bulky! I bulk it.

New York Magazine: Cheap Living 2008
Fellow Metropolitanites – take heed! This goes way beyond the usual “Spend less on diamonds” and “Substitute filet mignon for dodo eggs” advice that permeates so many Manhattan magazines. Like: did you know MOMA and The Guggenheim have free Friday nights? It’s true! Go soak up some free art, yo.

New York Times: Bake Sales Fall Victim to Push for Healthier Foods
What? NO! I’m all for healthy food, but delicious brownies have their time and place! Don’t hate on what I … uh, ate.

New York Times: Calories Do Count
Good ol’ fashioned 1980s-style calorie counting is back. Let’s just hope shoulder pads aren’t next. For extra fun, here’s Jezebel’s take on it.

New York Times: Food Storage as Grandma Knew It
Trend report! Americans are morphing their basements into root cellars for wintertime storage. I’d attempt this, but it’d mean I’d have to actually descend into my basement (a.k.a. where they got the idea for The Blair Witch Project).

Savvy Housekeeping: How to Make Cottage Cheese
Easy peasy and crazy delicious. (Thanks to Serious Eats for the link.)

Serious Eats: Recession Grocery Shopping - What Are You Doing Differently?
Extensive comment thread on what everyday foodies are doing to reduce their grocery bills. Pretty much your average frugality ideas, but with a neat, culinarily-aware twist.

Simply Recipes: Cooking on a Budget
Elise, proprietress of one of the interweb’s foremost food blogs, offers her ideas on wallet-conscious cooking. Again, notable for the bevy of comments.

Smitten Kitchen: How to Max Out Your Tiny Kitchen
Deb is a prominent cooking blogger.
Deb’s kitchen is 8x10 feet.
Deb’s oven won’t fit a full-sized cookie sheet.
Deb has a single 2-foot counter.
Deb prevails. Here, she shows you how.
(Thanks to The Kitchn for the link.)

Whole Foods: Gifts From Your Kitchen
FANTASTIC page full of food gifts for the upcoming holidays. From Citrus Salt to Maple Sugar Walnuts to Rosemary Olive Oil – it’s genius. And it’s really, really easy.
(Thanks to Money Saving Mom and Like Merchant Ships for the link.)

Wise Bread: How to Pinch Your Poultry Pennies
Note: this post is not about how to steal from chickens. Rather, it’s about how to save money when buying, cooking, and eating them. Just needed to clear that up.

(Photos courtesy of Leanne Wildermuth, Dark Roasted Blend, Jovela, and Flickr member Lucahjin.)

Selasa, 11 November 2008

Veterans Day

Hey folks,

There's a massive edition of Megalinks coming soon, but in the meantime, I wanted to mention a site I read about on Jezebel. It's called the American Widow Project, and it's an online support group for the wives of soldiers who were killed in action.

If you get the chance, take a minute and read through these women's stories. They're deeply personal and more than a little heartbreaking, but wholly encouraging at the same time. And taken together, they're a solid reminder of the sacrifices military families make for their country.

If you'd like to help, there's a service board and an area for donations, as well.

Be back with more in a bit,
Kris

Senin, 10 November 2008

Cranberry Relish with Grapefruit and Mint. Also, Recovery!

The top 10 best things about being terribly, terribly ill:

1) Post-Sickness Sexy Voice. I sound like Kathleen Turner.

2) Clogging of ears blocks out low conversation, but also construction work going on next door.

3) DayQuil tastes like candy.

4) Beating Lego Indiana Jones on The Boyfriend’s Xbox. When you’re sick, this is about the biggest, best thing you can possibly accomplish. (Note: With the exception of not dying.)

5) Tea, 23/7. (The other hour is soup.)

6) Sympathy calls from Ma. I am a fully-functioning 31-year-old professional, and for the life of me, I will never stop craving those “Oh, my poor baby’s so sick” conversations. When she’s 107 and I’m 82, you can bet your ass I’ll be dialing her the second my arthritis acts up.

7) Not showering, or even changing out of my pajamas, and being totally okay with it.

8) Once you recover, coworkers offer a combination of “I’m so glad you’re feeling better,” and “Please don’t touch me. I have children to think about.” It's making me mad with power.

9) Catching up on Days of Our Lives for the first time since 1987. Stefan has been 60-years-old (and evil!) for two decades now. It’s a talent.

10) The first post-affliction meal. You know – the one you can actually taste.

That last point, coincidentally, brings us to today’s recipe: Cranberry Relish with Grapefruit and Mint. I found it on Epicurious after learning that both cranberries and grapefruits would be on sale at Key Food this week. (Score!) I figured it would be a nice change-up to canned cranberry sauce, a staple at our family Thanksgivings. I was right. (God, I love being right.)

This is good stuff, but perhaps not for everyone. Why? Well, in a word, it's TART. That's to be expected with cranberry sauce, but with the added grapefruit ... to be honest, I wasn’t even sure I liked it at first. Five bites later, I wanted more. So there you go.

And here you go.

It’s good to be back.

Cranberry Relish with Grapefruit and Mint
Makes about 2-2/3 cups (or 8 1/3 cup servings)
Adapted from Epicurious/Bon Appetit.

2 large pink grapefruits
1 cup sugar
2 1/2 cups cranberries (about 10 ounces)
2 tablespoons chopped fresh mint

1) With a peeler, slice off the peel off the grapefruits in big strips. (Make sure you get the peel only, and not the pith.) Chop those strips down further, into pieces that are 2-inches long and 1/8-inch wide (very, very thin). Believe it or not, you should have about a 1/2 cup of peel when you're finished.

2) Squeeze peeled grapefruits until you get about 1 cup of juice.

3) In a medium saucepan, mix sugar and 1 cup water over medium heat. Stir the mixture until the sugar dissolves. Add grapefruit peel. Jack up the heat. Once it starts boiling, drop the heat to medium-low and cook/simmer for about 15 minutes, until the peel is soft and lovely. 

4) Add grapefruit juice and all cranberries. Jack up the heat again. Once it starts boiling, drop the heat again and simmer about 10 minutes. When the berries burst, you know you're just about done. Pour everything into a medium serving bowl. Add mint. Stir. Stick in fridge until cold.

Approximate Calories, Fat, and Price Per Serving
131 calories, 0.1 g fat, $0.50

Calculations
2 large pink grapefruits: 164 calories, 0.5 g fat, $1.00
1 cup sugar: 774 calories, 0 g fat, $0.32
2 1/2 cups cranberries (about 10 ounces): 109 calories, 0.3 g fat, $2.08
2 tablespoons chopped fresh mint: 2 calories, 0 g fat, $0.60
TOTAL: 1049 calories, 0.8 g fat, $4.00
PER SERVING (TOTAL/8): 131 calories, 0.1 g fat, $0.50