A couple of people asked to see the layout of the kitchen, I don't think we have devoted much time to a tour, so here is some pictures and miscellaneous information.
In the front of the kitchen, coming in from the courtyard we have an overhang, so light is somewhat stunted, the back door faces North, so although the view is great of the lawn and canyon behind us, it does little for light.
The older I get the more I need light to do the trimming, cutting, julienneing and dicing.
A couple of people asked about a kitchen tour.
Well here goes.
This is my workshop. Because my last kitchen in the states was the size of a large postage stamp, I was lucky to use an outside kitchen most of the year. I promised that if I ever had the chance to build a home I would design the kitchen to accommodate my whims and decadence factors. The layout is about 24 ft by 16 feet. The door you see is on the canyon side of the property.
This is the view from the stove side , above the breakfront is the sole important item in the kitchen. It is a neon coyote. When it is illuminated it signifies that the bar is open for operation. Your popular libations are contained under the bar sink and behind one door of the break front. It has been know that the coyote has kept operational on many days starting a little before lunch to past midnight.
This usually only happens when we have visitors and they are still in halfway decent shape to wake up before lunch. It also usually only happens on weekend and holidays.
Lately we have only had the coyote on once a month or so, seems that he is getting tired of advertising such foolishness.
Here is a better portrait of him. I only plugged him in to snap the picture. Especially since it is still a weekday and the workers are still working on the roof.
And for all of you stoveaphobes, here is the picture of the stove.
You notice that directly under the griddle is a rack which sort of acts like a salamander. It is acceptable, but not as good as a standalone unit that would be mounted on the wall. If there was one thing that I would change would be the efficiency of the burners, or rather the reflected heat take a little too long as compared with a normal salamander. Other than than, it’s a great stove, and it would be hard to whip up some of my dishes without it.
And one last item,
As you know, no kitchen would be authentic without the guardian of cooks and kitchens in Mexico……… Friar Pasqual is known as the patron saints of cooks, a saint in the bowels of the kitchen, the pots, the pans, the spices and smells that make up the flavors and meals of Mexico. He stands on the counter as a reminder to keep the balance between one’s effort to feed invited guests with the bounty of what is offered to us from nature without trying to change something that is grown with man’s hands and honor of the land.