Latest / Family Tree Food Stories / What Does Your Kitchen Say About You?

Transcript

What Does Your Kitchen Say About You? · Family Tree Food Stories

0:00
Nancy May: Hey, Sylvia.
0:01
You ready to get going this week?
0:03
Sylvia France: Oh, absolutely
0:05
Nancy May: That's great because I have a story for you
0:08
Sylvia France: Well, I hope so.
0:09
That's the name in our podcast.
0:11
Nancy May: Well, here's the story we're talking about kitchens,
0:14
which is my friend has a friend with a disco ball in his kitchen
0:19
Sylvia France: In the kitchen
0:20
Nancy May: Yeah.
0:21
Apparently it's hanging right in the middle of the kitchen over the island
0:25
Sylvia France: Why would anybody put a disco ball in the kitchen?
0:28
Nancy May: Well, don't you dance like… I guess it's 1999 in the kitchen.
0:34
Sylvia France: Well, you know, actually I was taught to dance in the kitchen
0:37
by my dad, but personally I think that's taking it a tad bit too far
0:42
Nancy May: I don't think so.
0:43
I think it's fine.
0:44
If we had space, I might do it myself.
0:46
Sylvia France: like you just wanna be an ABBA dancing queen
0:49
Nancy May: Absolutely.
0:50
Well, on that note, speaking of Dancing Queen, welcome to Family Tree Food Stories.
0:55
I'm Nancy May
0:57
Sylvia France: And I'm Sylvia France
0:58
Nancy May: And thank you for being here.
1:00
We're glad that you're listening
1:01
Sylvia France: This is the last of the six In the Evidence series
1:05
Nancy May: And if you haven't figured it out already, we are Kitchen Sleuths.
1:08
Every week, a piece of history, a little bit of mystery, and some problem that we're trying to solve
1:14
- Sylvia France: And everything we've looked at this season ends up in the same room.
1:18
My rolling pins are in the cabinet
1:20
Nancy May: And well, I've got more than, ah, seven or eight, , cast iron pans in our drawers
1:26
Sylvia France: Not the 14 you're hoarding?
1:28
Nancy May: No, those are other things.
1:31
Sylvia France: And I also have the syrup cake card that is in my mother's Betty Crocker cookbook
1:36
Nancy May: So, this week the mystery is what is our kitchen all about?
1:41
Sylvia France: Follow us at Podcast.FamilyTreeFoodAndStories.com
1:44
or find us on Facebook also at Family Tree Food and Stories
1:48
Nancy May: And if you take a moment, or really only 30 seconds, to share it with your friends and give us a review.
1:54
Because really that's how you can help us and how everybody else finds us
1:59
Sylvia France: Hey, hello to Cindy Miller in Wagoner, Oklahoma, and our new friends in Honolulu, Hawaii
2:06
Nancy May: Cheers.
2:06
Well, I've got a drink for us as we start the fall season, Sylvia.
2:10
I'm pouring mulled cider with a little bit of cinnamon and some clove, and since we are in Florida,
2:16
a splash of St. Pete spiced rum, which I have found to be delicious.
2:21
So if you are so inclined to join me
2:25
Sylvia France: I am definitely so inclined, especially being in St. Petersburg
2:29
Nancy May: Let's get this ball rolling or podcast rolling
2:33
Sylvia France: Glasses up
2:35
Nancy May: to our kitchens and where they came from.
2:37
Sylvia France: To the kitchen.
2:38
We love them can I start with the word itself, kitchen?
2:43
Nancy May: Sure, go right ahead
2:44
Sylvia France: Kitchen goes back to Latin, coquere, to cook, and from that, coquina, the place where food is cooked
2:51
Nancy May: Coquina.
2:52
Interesting
2:53
Sylvia France: And the minute I saw that word, I was back at Coquina Beach in Bradenton.
2:58
I spent a many of an afternoon there
3:00
Nancy May: Ooh, I've heard about that one.
3:02
Is that the shell beach that everybody talks about?
3:04
Sylvia France: Well, one of them.
3:05
I assumed they were connected.
3:07
Nancy May: And
3:08
Sylvia France: Oh, they're not related at all.
3:10
Coquina, the shell, comes from the Spanish for cockle
3:13
Nancy May: So that's a different route altogether
3:15
Sylvia France: Another Latin word altogether, concha, shell
3:18
Nancy May: So you were wrong.
3:20
Ha ha.
3:21
Sylvia France: Completely again but cook and kitchen are from the same word
3:26
Nancy May: And they don't sound anything alike
3:29
- Sylvia France: They drifted so far apart, the dictionaries make a point of saying so.
3:33
Both come from coquere
3:35
. Nancy May: So the word reached the English language very early.
3:38
The Romans passed it to the Germanic tribes, and then it turned
3:41
into sicine, I think that's how it's pronounced, in Old English
3:46
Sylvia France: Why so early?
3:48
Nancy May: Well, one linguist explained that the Germanic tribe moved around
3:52
and didn't have kitchens, so they didn't have a word for one either apparently
3:57
Sylvia France: And for most of history, people wanted the kitchen as far from the house as they could get it
4:01
Nancy May: Well, I'm presuming it was fire and not because they didn't wanna cook.
4:05
Sylvia France: Actually, it was fire and smoke.
4:07
In the ancient world, cooking was often done outdoors or in a separate
4:11
space because an open flame inside could burn the house down
4:16
Nancy May: And then in medieval Europe, it moved inside because it had to
4:20
Sylvia France: A fire in the center of the room was your only heat and only light source.
4:25
You cooked where you lived because that's where the fire was
4:28
Nancy May: Until the chimney moved to the wall
4:30
Sylvia France: And as soon as people could afford it, they pushed
4:33
the kitchens away again, back wings and in separate buildings.
4:37
Nancy May: And the Victorians put the kitchen in the basement.
4:40
My dad said they had a kitchen in their basement growing up in Brooklyn, New York
4:44
Sylvia France: basements, and also back rooms so the heat and the smell and the mess stayed away from the family
4:50
Nancy May: So how did it get from the basement to the middle of the house?
4:54
Sylvia France: Well, before we get there, you need to tell your Connecticut kitchen story
4:59
Nancy May: Ah.
5:01
The kitchen that I loved to hate and then loved to love in the end.. It was tiny.
5:06
Very, very tiny
5:07
Sylvia France: we had already talked about there was a lot hanging off the beams
5:11
Nancy May: Yeah, there was.
5:13
People thought that the cast iron that was hanging off hooks up there, lots of cast iron, was for decoration.
5:19
but there was nowhere else to put it.
5:21
We also had horse brasses and some dried herbs hanging off those nails as well
5:26
Sylvia France: Oh, tell me about those herbs
5:28
Nancy May: Well, you know, by the end of the season, I'd cut them and bunch them up and tie them with rubber bands and
5:33
sometimes ribbons, and hang them off nails that Bob put up in the eaves or the beams.
5:38
And by February, Well, the hanging herbs are covered in dust, and you
5:43
cannot dust rosemary because it falls apart pretty easily in your hand
5:50
Sylvia France: So what did you do?
5:52
Nancy May: Oh, that was easy.
5:54
Taking away the spiderwebs, I kept the lights down very low
5:59
Sylvia France: Hmm.
5:59
Sounds like there's more to that story
6:02
Nancy May: Well, it could be romance, but it wasn't.
6:05
And then the countertops, well, they were oak, which sounds lovely until you put water on them or anything hot.
6:12
And never cast iron because cast iron sitting on there for more than a couple of hours will leave a black stain on the wood
6:20
Sylvia France: What got the kitchen out of the basement?
6:23
Nancy May: Well, I wouldn't say it was cast iron, but maybe it was.
6:27
It was the stove first.
6:28
For centuries, you cooked in a fireplace with iron pots that hung over the flame
6:33
Sylvia France: And in 1834, a man named Philo Stewart patented the Oberlin stove.
6:39
It was cast iron and small enough to fit in an ordinary house
6:43
Nancy May: Not in our house.
6:45
But 90,000 of them sold over the next 30 years
6:49
Sylvia France: And I understand he gave away the patent just like a lot of people do
6:54
Nancy May: I know.
6:55
Why do they do that?
6:56
I don't get it.
6:57
But he signed the patent over to Oberlin College in Ohio for five years.
7:01
In his own words, he said, "For the love he bore his Savior and for the establishment of the college."
7:08
Sylvia France: With selling that many, I'm sure they did quite well
7:11
Nancy May: I'm gonna guess they did too but then gas and electric came
7:16
along, and the electric range turned up at the Chicago World's Fair in 1893
7:20
Sylvia France: You know, ironically, so did the dishwasher.
7:24
A woman named Josephine Cochrane patented in 1886
7:28
Nancy May: And a woman invented the dishwasher?
7:31
Of course
7:32
Sylvia France: But ironically, she didn't even wash the dishes.
7:35
She was a wealthy hostess in Shelbyville, Illinois, and her service kept chipping her heirloom china
7:42
Nancy May: Lordy, lordy.
7:43
God forbid.
7:44
So to solve that problem, she built a machine to protect them
7:48
Sylvia France: Yes, with a railway mechanic of all things in a shed behind her house.
7:53
Nancy May: Ooh.
7:54
Wait a second.
7:55
I wanna know what else was happening behind that shed.
7:57
Sylvia France: She was a lady, we have to assume that she was on good behavior, And hers was the first to use water
8:04
pressure instead of scrubbers, which is how every dishwasher still works
8:08
Nancy May: So I'm gonna ask this hard question.
8:12
Did she get rich?
8:14
Sylvia France: Absolutely not.
8:16
Her husband died and left her $1,500 and a pile of debt, so she
8:21
had to sell those dishwashers, can you believe it, door to door
8:26
Nancy May: Ooh, so like the Fuller Brush Man in the day but to
8:29
homes?
8:30
Sylvia France: well, too expensive for homes, hotels and restaurants.
8:34
at the 1893 fair, she had nine machines running and won the top innovation prize
8:41
Nancy May: Wow, nine machines?
8:42
Holy cow.
8:44
But .. that's also the same fair that the electric stove was introduced
8:47
Sylvia France: same fare.
8:49
She died in 1913 and never saw one in a house.
8:53
Her company was actually bought by Hobart which became KitchenAid, and we love our KitchenAid mixers
9:00
Nancy May: Absolutely.
9:02
My mom had a dishwasher when we were kids, and it wasn't built in.
9:04
It was the kind that you roll out and you hook up to the sink.
9:07
I think she convinced my dad that she needed one because it was more sanitary for us kids, and we wouldn't get colds.
9:15
I love that solution.
9:16
Sylvia France: it sounds like, you know, she was finding a way to get that
9:20
dishwasher so she didn't have to do them by hand, then she didn't have slave labor
9:26
.. Nancy May: Yeah, . and then the servants left the house.
9:28
Not our servants, 'cause we didn't have any.
9:30
Sylvia France: Me either.
9:31
After the First World War, domestic workers went into the factories.
9:35
Middle class women walked into their own kitchen and started doing the work for themselves
9:40
Nancy May: And then there was Lillian Gilbreth.
9:42
She showed a model kitchen at the Women's Exposition
9:46
Sylvia France: I understand she was a cheaper-by-the-dozen mother
9:49
Nancy May: cheaper by the dozen.
9:50
, yeah, 12 kids.
9:52
Good thing it wasn't a baker's dozen.
9:54
But she studied her own footsteps making a cake , and she called her layout Circular Routing
10:01
Sylvia France: 20 years later, the University of Illinois named it the work triangle sink, stove,
10:07
refrigerator, and it was built for one cook working alone in the kitchen
10:11
Nancy May: And we still use that theory today.
10:13
And it's also why two people bump into each other almost in every American kitchen.
10:18
It was made for one
10:20
Sylvia France: and the year Gilbreth showed that kitchen was actually in 1929
10:24
Nancy May: The year your Omaha house was built, I believe
10:27
Sylvia France: Originally, yes, with a butler's pantry
10:30
Nancy May: I love some of those old butler's pantries.
10:33
They're beautiful but that was a room for servants to stage the food
10:36
Sylvia France: Yes, it was built the same year the servants were leaving.
10:40
By the time I lived there, it was an eat-in kitchen, which I loved, And we had
10:44
white oak milled flooring to fix the floor under the linoleum that we pulled up.
10:50
There was only, like, two inches
10:52
Nancy May: Oh, no.
10:53
Sylvia France: the oak floors.
10:54
It was such a sin
10:55
Nancy May: Yeah, well, linoleum's hot now again, but
10:58
Sylvia France: No, not, no, I'm not, I'm not that one in there
11:00
Nancy May: I agree and then after the war, kitchens became a showpiece for everybody
11:05
Sylvia France: Yes, a sign of wealth.
11:07
Matching cabinets, colored appliances, and every tool hidden behind a door
11:12
Nancy May: as I remember the term was marigold yellow and cornflower blue and what else?
11:19
Avocado green were the three main colors.
11:21
Sylvia France: my house was the avocado green, the one I grew up in
11:24
Nancy May: Well, we had marigold yellow but there was also an exception.
11:28
It was Julia Child's kitchen
11:30
Sylvia France: Her kitchen is in the Smithsonian now
11:33
Nancy May: That was quite an effort to pull that one out, but the real one is there from her house in
11:37
Cambridge when everybody else was hiding their pots and pans, ,- I'm gonna say this in Julia's voice.
11:42
, She made sure that every one of them hung on the wall just on the pegboards.
11:46
. Sylvia France: And I understand with outlines as well
11:49
Nancy May: yes.
11:50
She laid all the pans out on the floor on the pegboard as they were creating the kitchen the way she wanted them,
11:56
and her husband Paul drew around each one with a thick black marker , so
12:00
anybody in her kitchen could put them back exactly where they belonged
12:04
Sylvia France: And what about the ones with the same shape but a different color?
12:08
Nancy May: well, that was a solution of Paul's.
12:10
He stuck little Polaroid pictures on the pegboards to make sure
12:13
the right pan and the right pot got back in the exact same spot
12:17
Sylvia France: Sounds pretty smart to me and I understand her counters
12:20
were two inches higher than standard because she was over six feet tall
12:25
Nancy May: I think she was somewhere around 6'2" or 6'3", but yes, very tall.
12:29
And in 1978, - she wrote that her kitchen was the beating heart and social center of her household
12:35
Sylvia France: After the break, somebody will cut a hole in my wall
12:39
Nancy May: And I know somebody who's punched a hole in other walls, but after this break
13:54
So Sylvia, that hole in your wall tell me about it
13:57
Sylvia France: Well, it was actually an opening.
13:59
- From the '50s on, the walls start coming down until the kitchen and the living room are one room.
14:05
My East Cobb house was about halfway there
14:08
Nancy May: And 1988 colonial style is what I think it was
14:14
Sylvia France: Yes, they called it five, four, and the door.
14:17
. Five windows across the top, four across the bottom, and there are thousands of them around the Atlanta area.
14:24
Except somebody before me had cut an opening from the kitchen into the formal dining room, which I loved
14:31
Nancy May: Oh, so I guess it was something that you didn't mind
14:36
Sylvia France: Oh, not at all.
14:37
I did lose some cabinet space, but I got a light, and it was perfect
14:41
for entertaining because I could go between the two tables in my house
14:45
Nancy May: sounds like something Julia Galbraith might come up with.
14:48
But I understand there's a story about an IKEA table that you had too
14:53
Sylvia France: Yes, that was our eating kitchen and I could go from four to eight in about 10 seconds flat.
15:00
I put it together myself.
15:02
That was a crowning achievement
15:05
Nancy May: With IKEA instructions, I get it.
15:07
And I designed my kitchen, at least my new one
15:10
Sylvia France: so what did you change from all the other kitchens that you had over the years?
15:15
Nancy May: Well, it didn't have a lot of kitchens, but the last one we had for 30 years.
15:19
And this one, I wouldn't call it a fix, it's just a shift.
15:23
There's a big island about 10 feet long, a sink that faces out, and that way if I'm cleaning up or we've got
15:30
guests, I can still be part of the conversation no matter where anybody is
15:34
Sylvia France: So where do all the people sit?
15:36
Nancy May: Well, they can sit at the dining room table, which is off to the side.
15:39
But one of our first finds in Florida was in Micanopy, four old iron and leather stools that are just fabulous.
15:47
They kind of look like cowboy stools, and they're the first seats that anybody ever takes in our house
15:52
Sylvia France: Well, when I was at your kitchen, I noticed there were no upper cabinets
15:57
Nancy May: Yeah, I don't know where that came from, but I absolutely hate upper
16:00
cabinets, especially when your kitchen is kind of part of your living space.
16:04
I don't wanna feel like I'm living in a utility room.
16:07
So I do have two open shelves, though, that we got from Peanut Sawmill
16:11
Sylvia France: I understand that he kinda has an old-time one.
16:14
Can you describe it?
16:15
Nancy May: Ah, he's got a fabulous old-time mill.
16:17
The saw, it's not a band saw, it's a big circular saw that's probably about five feet in diameter.
16:23
It's huge, and it's the kind that leaves the saw marks on the wood.
16:27
I absolutely love that rustic look
16:29
Sylvia France: And of course you picked the wood yourself
16:32
Nancy May: I did.
16:32
Pina told me that the wood has a heart and how to find it, so I chose the boards with the biggest heart, and I had them
16:39
cut in half later on to make two shelves and then left them raw so we can always see where the heart of the wood is.
16:46
In my kitchen, of course
16:48
Sylvia France: Well, I know I changed the name from Your Pantry to The Scullery
16:53
Nancy May: I never heard that term before.
16:54
I think that was a Martha term used quite frequently, so . But the scullery or the pantry was my idea.
17:02
, And that's where the coffee maker lives, the toaster.
17:05
Because I don't want any of that stuff on my counter.
17:07
They always make a mess
17:09
Sylvia France: what else is in there?
17:11
Nancy May: Well, it sounds like I'm a real clean freak, and I'm not.
17:15
But back there, there are cans, there are flours, there are baking things.
17:19
Oh, let me see.
17:20
. There's a working slop sink, and it is a slop sink.
17:24
That's where the sourdough gets cleaned out, the dog food, and yes, my sourdough starter, of course
17:30
, Sylvia France: And my guess, Bob hides his stash of candy and nuts
17:35
Nancy May: Yes.
17:36
Don't want those in the kitchen either.
17:38
It's usually where I can find him on an afternoon.
17:40
He's snacking away trying to find something, but every gadget he brings home is also there, including the
17:46
Cherry Bounce, the two varieties, one with bourbon and one made with scotch that are in the back fridge.
17:52
And yes, he made me try them the other day
17:54
Sylvia France: So which one do you like better so far?
17:56
Nancy May: Oh, the scotch.
17:58
Sylvia France: we also fill our kitchens with the things that mean something to us
18:02
Nancy May: And for the cook it's quite often a sanctuary
18:05
Sylvia France: And we can't forget the junk drawer, which most kitchens have
18:09
Nancy May: No, I think you can't have a kitchen without a junk drawer.
18:12
I think it's actually a requisite.
18:14
And I accidentally have three in our island.
18:17
Things get swept in there and Bob hates it
18:19
Sylvia France: I can only imagine what's in there
18:22
Nancy May: Pens, pocket knife, um, incense, , an incense burner holder,
18:26
tractor keys, a couple of , plaster knives, and my kitchen condoms
18:31
Sylvia France: Oh, no.
18:32
I hope you don't use those for soft pickles
18:35
Nancy May: No.
18:37
Good catch though.
18:39
There are these little mesh things that go over the drain, 'cause I absolutely hate cleaning the gunk out of the drain.
18:44
You know, the little thing that's the stopper?
18:47
Yeah, disgusting.
18:48
. I typically ask Bob to de-ick the sink.
18:51
Now I can do it myself with kitchen condoms.
18:54
Sylvia France: Well, , mine has every baking gadget I own, including
18:58
the lame for my sourdough, a lighter, and of course dental floss
19:03
Nancy May: D- dental floss?
19:04
Not for your teeth
19:06
Sylvia France: No, that's for cutting my cinnamon rolls.
19:09
You slide it under the log and pull it, and it makes the cleanest cut so you can still see the cinnamon rings in my rolls
19:17
Nancy May: Mint or not?
19:18
Sylvia France: cinnamon rolls and mint?
19:19
I don't think so
19:21
Nancy May: Okay.
19:22
But of course, we're coming into the holiday times and Christmas, though.
19:26
That's where the kitchen gets to show off
19:29
Sylvia France: Every year
19:30
Nancy May: So every year we do a Christmas party where Well, we say it's our gift to friends and other family members
19:36
where we cook the meal and they can just sit and enjoy and relax and be treated to a dinner that somebody else makes.
19:43
We get the biggest turkey we can find.
19:45
We typically buy it on sale around Thanksgiving time.
19:48
I stuff it with oranges, apples, onions, carrots, celery, and rosemary.
19:53
Because, you know, the old idea of stuffing with bread people don't do anymore.
19:58
And sometimes bacon over the top.
19:59
My mother-in-law actually taught me that trick
20:02
Sylvia France: You also told me something about a guest carving it
20:06
Nancy May: Yes.
20:06
I will never carve the turkey, and Bob will never carve the turkey.
20:10
.. We always invite a guest to do it.
20:12
And in Connecticut, that was our neighbor, Keith Sessler
20:14
Sylvia France: So why do you do that?
20:16
Nancy May: Well, honestly, it was kind of my idea.
20:19
'Cause the minute somebody picks up a knife, the whole room, first of all, relaxes 'cause they're either about
20:25
to be served or, well, they're gonna back up into another part of the room.
20:29
But.
20:30
It becomes a participatory action or part of the party, and everybody
20:34
has a role, - and I think it makes a guest feel like part of the family
20:38
Sylvia France: I could not agree more.
20:39
I like putting people to work, and I like it when people put me to work.
20:44
first time I was ever in your house, before this podcast, you made lemon chicken for me and my cousin
20:52
Nancy May: At dinner parties, I don't typically make the same thing twice,
20:55
and I experimented, and I don't test it first, including you guys.
20:59
Sylvia France: It sounds like we were guinea pigs to me, but how does that go?
21:04
Nancy May: Well, not always perfectly, although I think it went pretty well for you guys.
21:08
Sylvia France: Oh, it was lovely
21:09
Nancy May: sometimes it's amazing, and then I can usually never make it again
21:14
Sylvia France: Can you give me example?
21:15
Like what?
21:16
Nancy May: Well, the lemon chicken I've got down pretty well now, but bouillabaisse we made for Foodies,
21:22
I made that one from scratch over three or four days, and that was Mark Bittman's recipe from The New York Times.
21:29
It took me forever to find the ingredients, and then I used a slow cooker in between, so it was just low and slow
21:36
Sylvia France: So did you ever try that again?
21:38
Sounds like a lot of work
21:39
Nancy May: It was a lot of work.
21:41
But I did try it again, and for some very special guests, the aides that took care of Mom and Dad.
21:46
You know, I really wanted to do something nice for them that they probably wouldn't get on their own.
21:51
And do you know how hard it is to find a New England lobster in Florida?
21:55
Sylvia France: I'm sure it is.
21:55
You didn't even try Red Lobster
21:58
Nancy May: I did try lobster at Red Lobster.
22:00
It was three days of chasing around.
22:01
I never really found one.
22:02
Red Lobster told me, even though they had the live, you know, lobster tanks,
22:07
Sylvia France: Yes
22:07
Nancy May: they couldn't sell the live lobster because it was against the cruelty to animal laws.
22:13
Can you believe that?
22:15
Sylvia France: Well, you should have told them that you were pardoning the lobsters like they do at Thanksgiving, chickens.
22:20
My oldest learned to cook actually standing beside me
22:23
Nancy May: And now
22:24
Sylvia France: Well, eventually he took over and made Thanksgiving dinner one year, but he's in Denver, too far away.
22:31
But he does have a smoker for brisket, and he makes most of the dinners in his house.
22:35
His wife loves his chili
22:38
Nancy May: I'd love him too.
22:40
Sylvia France: He's a good boy.
22:40
I did well
22:41
Nancy May: yeah, I think you did.
22:42
Do you actually trade recipes now?
22:45
Sylvia France: Oh,.. we do.
22:46
He bought a bread machine because he remembers me making bread so I called
22:51
him and I did a little Google search on making sourdough in one, and you can.
22:55
He just needs the starter
22:57
Nancy May: Ah, I did not know that and is he making Cherry Bounce?
23:01
Sylvia France: Of course he is.
23:03
Same as Bob
23:05
Nancy May: There's one thing from my mom's kitchen though, speaking of bounce, that I've kept
23:10
Sylvia France: I would guess, let me see, the bench
23:13
Nancy May: Yes.
23:14
Well, actually it was my grandmother's bench, but I used to sit on that bench
23:17
in our house in Massachusetts and just hang out with Mom while she cooked
23:21
Sylvia France: That sounds so special
23:23
Nancy May: It is.
23:24
And I still use that bench, although now it's kind of a catch-all in our kitchen
23:29
Sylvia France: Does it have the same top?
23:31
Nancy May: Well, it doesn't have the cushion on it, but it does have old Indian blanket rugs on the back of it
23:36
Sylvia France: I, next time I'm there you'll have to show it to me.
23:39
Nancy May: I will.
23:40
So, , let's wrap this one up.
23:42
First, if you keep bumping into somebody in your kitchen, , presumably , the butt bump, it isn't you.
23:48
It's a standard layout design for one cook typically working alone
23:52
Sylvia France: Two, put what you reach for most where you can see it, or grab it in my case.
23:58
Julia Child hung every pan on the wall, and Paul drew around each one so it went back in the right place every time
24:05
Nancy May: Now my stuff doesn't go back in the right place every time, but
24:09
Sylvia France: Mine doesn't either.
24:10
It's a, a puzzle
24:11
Nancy May: Maybe I'll try a pegboard or not.
24:13
But three, , look at what came with your house if you didn't design the kitchen yourself or have a new build.
24:19
A wall opened up, a room built for something else, chances are it gives you the character that you want, and
24:25
most of it you didn't even choose, but I bet you're gonna love it
24:29
Sylvia France: Four, next time you load the dishwasher, remember
24:32
a woman invented it because she didn't want her good china chipped
24:37
Nancy May: And five, find the one thing in your kitchen that nobody would know the story about and tell somebody
24:43
Sylvia France: Glasses up
24:44
Nancy May: So to mom or grandma's bench and of course our kitchens
24:49
Sylvia France: If you know someone who's never really looked at their kitchen, send them this episode
24:54
, Nancy May: And send us a story of what's in your kitchen
24:57
Sylvia France: I love this.
24:58
Our next season, we're gonna pick a fight
25:01
Nancy May: Yes, a food fight.
25:04
No, we're not slamming things against the wall.
25:06
Oh, that might be a good idea, Sylvia
25:08
Sylvia France: How about Oppa?
25:09
They do that with glasses in celebration
25:11
Nancy May: Yes.
25:12
Or spaghetti against the wall.
25:14
But who says they got there first, what's in it, and whether we can prove it?
25:18
Sylvia France: and the side you've always taken might have been started by somebody who's trying to sell something.
25:23
You know those marketers
25:25
Nancy May: Oh, for sure.
25:26
And tell us which fight you want us to settle.
25:29
Food fight, that is
25:31
Sylvia France: Happy cooking and happy experimenting
25:34
Nancy May: Now where is that extra dash of St. Pete rum?
25:37
Sylvia France: You probably drank it all, but I'll bring you a bottle next time I come.
25:42
Nancy May: Good.
25:42
I'm thirsty.
25:43
Bye-bye.
25:44
Sylvia France: Bye.