rethinking a kitchen

Mia said:

Ok, so how do you organize your kitchen? What kinds of
things do you keep in drawers, do you keep together, do
you keep on the counter ... where do you keep your plates,
your spices, your tupperware ... ? What's the best way to
plan out your kitchen?

I think this reflects your cooking and thinking style. I
keep things I use alot up on hooks or at the front (and
close to the waist as possible) of cabinets/ drawers near
their point of use. Plates and cups live just above the
dishwasher, so I can unload quickly. I have my "baking
stuff" (vanilla, nuts, allspice, kitchaid, bread pans) all
in one corner, with my "cooking stuff", pots, pans, herbs,
oils in the other. I make alot of Asian dishes, and I have a
cabinet filled with bottles of stuff I use for that. I also
have a "salad area" where I have the vinegars (last count,
down to 15 varieties) and my best olive oil, plus the Greek
herb mix from Penzeys. In general, the things I go through
(herbs, etc) go in cabinets above the waist, and things that
are long lasting (pots, pans, lids) go in the cabinets below
the waist and the little things in the drawers in between
(this is a hold over from my mother's kitchen). Watch how
you cook meals. Watch how often you have to cross the
kitchen for something. Put things you don't use at least
weekly in a logical but not right up front place. I've been
told the "work triangle" (the line from stove to fridge to
sink, with landing spaces and work tops inbetween) is "old
fashioned", but I use it with contentment. HTH blacksalt