I like to cook and to have people over, but don’t do it too frequently. I have a very small and not well-designed kitchen, in need of an upgrade. I will be renovating sometime in the next year to increase both its functionality and connection to the rest of the house. I’ve been fascinated by the progression of my thinking from “how can I knock down walls to get the luxury kitchen I ‘should’ have for a home in my particular zip code” and “how am I going to fit enough storage into this space and take down walls to make it connected to the areas where people hang out” to “what do I actually use while I’m in this space,” “how much storage do I really need?” and “what’s more important: a lovely experience of being connected to the people in the other room or the cabinet to store the muffin tins and bunt cake pans that I’ve used exactly once in 20 years!”

When you add up the expense of renovating a space to accommodate storing all those specialty items, it’s huge. People around me insist that I “must” have a kitchen of certain proportions, yet I don’t think they’ve ever stopped to consider the financial tradeoffs. Do those seldom used contraptions really merit the extra 20K that would go to tricking out the kitchen with every fancy storage innovation necessary to accommodate them? In the meantime, things like my dream vacation to Africa seem like unrealistic fantasies and donating money to a worthy charity seems like something I can do “when I have enough…” It’s amazing how much upper middle class people like me will spend without ever considering whether it buys any real enjoyment or makes any real contribution.

So, on second though, I have neighbors who love to bake, will be delighted to take all those pans, and will happily lend them back if I ever decide to go for a second round of muffin making! Here’s to a minimalist renovation that focusses on real life functionality and creating connection among those who share living space with me.

My cast-iron Lodge camp cooker (from the old, non-pre-seasoned line): I love, love, love, love this skillet. I cook with it at least once a day. Truthfully, I could probably get along with it alone. The skillet is perfect for stews, sauteeing, even small stir frys. I’ve even baked cornbread and corn pudding in it. The lid doubles as a shallow frying pan–just right for toasting spices for Indian meals. I also use it to catch peels and pits as I’m cleaning fruits and veggies. And as well-seasoned as it is, it’s a snap to clean up–just rinse, wipe, and replace on the back burner. It may be my most cherished possession.

A heavy Thai-style granite mortar and pestle. Great for grinding fresh spices, and easy to clean up.

A small, footed glass container from Fire & Light recycled glass, originally made for storing cotton swabs, but which I use to store salt, since I use sea salt exclusively. I like the fact that it has a lid, so dust and detritis can’t fall into the salt. I also have a small olivewood spoon resting on the top, which I use to scoop the salt out.

A ceramic container that holds a wooden spoon that I use for cooking (don’t want to use metal on a cast-iron skillet!), and an iron spoon rest on the stove.

A wooden knife block with a paring knife, a bread knife, a large butcher knife, and a small serrated knife. Truth be told, though, I use just the paring knife 99% of the time…

My tool drawer contains the knife block, a garlic press, a can opener, and a microplane grater.

I have two colanders: one fine-mesh one for grains and lentils, and a larger, standard one for rinsing produce.

I have a set of metal measuring spoons and another set of metal measuring cups.

While I have silverware, four dinner plates, four glasses, and a large bowl (all in the same recycled glass as my salt cellar), I really could probably get along with just spoons, the bowl, and my huge stainless-steel bottle that I usually drink from.

There are some other things that I’m wavering on, because they were gifts (a large enameled pot and teakettle and a set of Wedgwood china) or because I’m still in that “but what if…” mindset (a baking dish, pot with steamer insert, Pyrex measuring cup, muffin tin, and sifter). I hope to be able to let go of those items, too. (I just feel so guilty over the gifts!)

Now that we’re home again I’ve started minimizing the kitchen again. We sold the kitchen table and chairs a couple of weeks ago. We picked up a couple of barstools and just sit at the counter for meals now. Maybe it isn’t traditional, but we sure are enjoying all the extra space!