I do almost everything in the kitchen.
I cook dinner there. That is, if you call it dinner.
Sometimes I use my largest Revere Ware stockpots to dye basket material on the stove.
I make flower arrangements and create all sorts of craft projects in the kitchen.
My flowerpots are re-potted there, and my floor should have a tarp covering it before I start anything-
I found that using a rake can damage the floor.
Most importantly, I teach science in the kitchen. It has always been my makeshift laboratory.
Sadly, I have been accused of maintaining bacterial and fungal cultures in the refrigerator.
Scott says that I push the envelope on expiration dates. Well, maybe.
Cases in point:
“Have you seen the butter dish lately?”
“What’s wrong with the butter dish?”
“There are all sorts of stuff in it. I see bread crumbs, hair and plant material in it.”
“There can’t be plant material it. Ok, there’s a small leaf, but where’s the hair?
Oh, I see some hair. Give it to me and I’ll clean it out.”
Sometimes my cooking is described as experimental.
My sister gets a good laugh.
“What are you making for dinner tonight”?
“I’m trying a new recipe: chili cheese, hotdog, cornbread casserole.”
“Will Scott and Will eat that?”
“Yes. I asked them if they would be willing to try a new recipe.
They ate it and liked it.”
Scott says, “It was ok, but I’m not so sure we should have it again.”
My sister doubles over.
I just can’t win.
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Helen Aitken on Facebook.
Have a great day in the kitchen.