Thursday Series: The Effective Kitchen…tell ’em what you’re gonna tell ’em

Posted: 05/01/2013 in The Effective Kitchen, Thursday Series, Uncategorized
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But but but but but – it’s Wednesday! not Thursday!

I’ve just started a Thursday post series and already, I’M DOING IT WRONG!!! HA!

So last night, I started writing up some of the things that are in my head for tomorrow – trying to get a good draft – when finally, I looked at it and went – WOW! That’s a lot of words.

Okay, maybe it was more like ‘wow. that’s a lot of words.’ This is me – if you read me, you already know brevity ain’t my thing. But seriously, there were a lot of words there. Even for me.

So I decided to break it up with the old adage of  ‘tell’em what you’re gonna tell ’em, tell ’em, then tell ’em what you told ’em’ running through my head. Also running through my head: I wonder if this ’em person is related to Prince with that symbol in their name. Because that makes sense to this one synapse I have that tucks behind my right ear.

So to tell you what I’m gonna tell you – what is The Effective Kitchen going to be about?

There are people out there who do the recipe thing and do it very well. I really enjoy cooking, I’m pretty darn good at it and I frequently invent new dishes for our household, but let’s leave the recipe thing to the recipe bloggers. This will not become a cooking blog.

There are people out there who do the nutrition thing very well. I do my best to be well-informed on that subject as well and use what I know in my day-to-day eating habits. But…let’s leave the nutrition thing to the people who have that as an expertise as opposed to a hobby.

The Effective Kitchen is about the gap I’ve noticed in all these recipe and nutrition blogs, where no one talks about HOW they run their kitchen in the midst of all that recipe and nutrition blogging.

How are these expert kitchens set up? What do they look like? How are they laid out? What small appliances do they have and which ones are on the counter? Do they do a dinner straight through to prep it or in steps over a few days? HOW do they function in getting the recipe testing and the nutritional assessing done? Is my cutting board collection logical or am I slipping into hoarder territory? I see a lot of finished product out and about in the world, but not what lies behind the curtain, so to speak.

So that’s what I intend to show you – behind my curtain –  the tools I have to use, the way I set things up, things I’ve found that save me time. Anything I can think of that might be helpful, including the kitchen sink. Come on in!

What makes me qualified to write about this?

Peeps, one thing I excel at is being efficient – effective – streamlined in my ways of doing things. It’s a gift people actually pay me for out in the real world. If you want to find a way to do something faster, better, stronger – let me look at the cogs & puzzle pieces that make it tick. When I understand the dynamics in play, I’ll find a way to make it work for you – better.

Also, I’ve a long history of having tiny or oddly-shaped, under-equiped kitchens in old houses or strange apartments, for the type of cooking I like to do. I’ve done a lot of “making do” and been able to produce some fabulous food. So I’ve got some words to offer to people that don’t have a lot to work with.

Why is this important to write about?

When you’re an athlete, particularly a long-distance runner or a triathlete spending long hours training in a day – alongside the work schedules that most of us non-professional athletes have – you don’t have much time or will to spend in the kitchen. When you’re a working person, tired at the end of a long day – whether that work is chasing around children or a 40-hour cube standard week – you might not have much time or desire to spend in the kitchen. You want to get in, get food in the piehole, get out.

Because even if you love cooking, there are days you don’t love cooking.

Because I can’t count the number of times a recipe advertised as a 15-MINUTE-FAST-NO-PREP-RECIPE took me 45 minutes just to read through and gather ingredients, only to realize that the writer used a Cuisinart for everything and I still had 3 hours of pre-Cuisinart-owning chopping to do. In my house, BC means the time “Before Cuisinart”.

This is important because a love of cooking often has zero to do with how many spatulas you own and at the end of the day – whether we love cooking or not – food needs to get in mah belly! I am a girl who gets the grumpy hungries – so sometimes food needs to get in mah belly FAST!

So, The Effective Kitchen. I plan to give a shot to writing about it. I hope you enjoy reading about it and that you ask me lots of questions. I’d love to get your feedback as we go along.

Please come visit tomorrow! I’ll be in the kitchen.

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