Wednesday, April 26, 2017

Gennemgang af køkken - Kitchen Tour

Mit køkken kræver en lille forklaring. Da jeg flyttede ind i 2011, vidste jeg, at ejendommen skulle gennemgå en stor renovering indenfor 'kort tid'. Men som så mange store byggesager er det trukket i langdrag, og det sker tidligt i begyndelsen af næste år. Forhåbentlig.

Men det vidste jeg ikke den gang, og jeg bestemte mig for, at selvom der skulle ske store ændringer i ejendommen, ville jeg renovere køkkenet lidt. Det oprindelige køkken var nemlig fra 1956 og meget nedslidt. Så der skulle fixet lidt op, og så ville jeg vente med at gøre mere, indtil ombygningen var færdig.

Så jeg fik revet det gamle køkken ned og sat lidt nye skabe op. De består af en skuffesektion, en vasksektion og en køleskabssektion med en skuffe og et overskab. Ikke meget, men sammen med et hvidt dækketøjsskab, som jeg nu bruger som service-skab, fungerer det faktisk forbløffende godt. Skabet har nogle ret flotte låger, men dem er der ikke plads til, og den generelt lille plads har krævet, at jeg kun har det mest nødvendige. Selvom det er et åbent skab, er det let at gøre rent - fordi jeg ikke har så mange ting. Men jeg har nok.

Mit køkken er et værksted, og jeg har aldrig været særlig sentimental over for brugsting. Jeg gemmer ikke 'ekstra' køkkenting - det vil sige, at jeg selvfølgelig har mere end en kniv, men jeg har f.eks. ikke 4 røreskåle. Jeg har en. Jeg havde tidligere to, og jeg var overbevist om, at jeg var nødt til at have to, men da den ene gik i stykker, havde jeg ikke umiddelbart tid til at købe en ny, og den ene dag gik med den anden, og nu 1 år efter har jeg ikke haft brug for to. I hvert fald ikke så jeg ikke kunne klare ærterne ved bare at vaske den af, hvis nødvendigt.

Jeg er ikke særlig struktureret med at gøre skuffer rene. Jeg gør det mest efter behov, og det skete faktisk i weekenden, hvor jeg så, at jeg havde drysset noget mel ned i en af dem, og så tog det 20 minutter at vaske to skuffer med mel, gryn, sukker, krydderier osv.

Jeg er stor tilhænger af at have ting i køkkenet, der er ens. Det fylder mindre at stable ting, der er ens. Så jeg har ikke forskellige krus og tallerkner.

Så de to ting - at jeg har ens ting, og at jeg har få ting - gør det funktionelt og let at holde.

Jo enklere, jo bedre.

Set fra stuen - View from the living room

Fra den ene ende - From one end

... til den anden - ... to the other

Det hvide skab - The white cabinet

Skuffe 1 i det hvide skab - Drawer 1 in the white cabinet

Skuffe 2 i det hvide skab - Draver 2 in the white cabinet
Te, kaffe og snack-skuffen - The tea, coffee and snack drawer

Skuffe 1 under køkkenbordet - Drawer 1 under the table top

Skuffe 2 under køkkenbordet - Drawer 2 under the table top

Skuffe 3 under køkkenbordet - Drawer 3 under the table toop 

Skuffe under køleskabet - Drawer under the fridge

Maybe my kitchen has to come with an explanation. When I moved in in 2011, I knew, that the building was going to be renovated big time within 'a short time'. But like many building projects it has taken quite a long time, and it is supposed to start early next year. I hope.

But I didn't know that then, and I decided, that in spite of the renovation, I would fix up the kitchen a bit. The kitchen cabinets, which were there, were from 1956 and very worn down. So it needed a bit of care, and then I would wait to do more, until the renovation was done.

So I had the old kitchen cabinets pulled down and a few new ones put up. There is a drawer section, a sink sektion and a fridge sektion with a drawer and a top cabinet. Not much, but together with a white cabinet from my previous bedroom, which I now use for plates, cups, and bowls, it actually works surprisingly well. The cabinet has beautiful doors, but there is no room for them, and in generel the sparce space has made it important only to have the most necessary things, and even though it is open, it is easy to clean - because I don't have a lot of stuff. But I have enough.

My kitchen is a work space, and I have never been sentimental towards utensils. I don't keep 'exstras' of anything - which means that of course I have more that one knife, but I don't have 4 mixing bowls. I have one. I used to have two, and I was convinced that I needed two, but when one of them broke, I didn't have to time to go shopping fora new one, and one day went after another, and now one year later I haven't had the use for two. At least not in a way that I couldn't 'save the day' by just washing it off.

I am not really very structured about cleaning the drawers. I do it when needed, and it actually took place this weekend, when I noticed, that I had spilled flower into one of them, and then it only took 20 minutes to wash both drawers containing flower, oatmeal, sucker, spices etc.

I am also a big fan of having things alike. It takes up less space, when you have to stack things. So I don't have different mugs and plates. And - as said - I only have things, I actually use.

So  those two rules - that I have things, which are alike, and that I only have a few things - makes my kitchen functional and easy to keep clean.

The more simple, the better.

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