Marcy Goldman is a new friend. I met Marcy some time ago, and we just seem to hit it off really well. I respect Marcy's hard work and experience as a talented baker and chef. I wanted to celebrate the movie Julie and Julia, and while I'm sure I will have more to say about Julia Child's kitchen, I want to start off with this very wonderful and interesting piece, written by my new friend Marcy.

Marcy Goldman is a cookbook author and master baker, and the creator of BetterBaking.com. She is an occasional baking guest on Martha Stewart Sirius and this fall has two new cookbooks coming out, as well as the current A Passion for Baking, Oxmoor House 2007. Follow Marcy on Twitter.

Marcy's newest cookbooks, A Treasury of Jewish Holiday Baking, and The New Best of Betterbaking.com, both Whitecap Books, will be available September 2009.

Get Marcy's book here: A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for funHere's Marcy, in her own words, talking about Julia Child's kitchen. Enjoy.

I am both a curious chef and a nosy person. While in line at the supermarket, I find I peek at everyone’s grocery order and draw conclusions. Vegan, bachelor, busy working mom, non-cook, potential baker, meat lover, healthy eater, new dieter, and the family and/or must-have-tons-of-kids – those are some main categories. I observe more than actually spy, and I hope I am merely playing food and lifestyle sleuth – and not judging. I am just – as most food people are – interested in everything to do with food.

So when I gaze at Julia Child’s kitchen, now enthroned at the Smithsonian Institute, complete with Julia’s own voice inviting you to visit her famed home kitchen from Cambridge, I am both curious – as if I was a neighbor strolling through, and as a fellow chef and cookbook author. What does this kitchen say to me? What sort of person lived and worked here? On occasion of Julie and Julia, the new Nora Ephron movie, I felt a need to go behind the movies and myth and revisit the real thing.

The first thing I notice is that Julia was organized. There are acres of tools, pots, and pans – many choices, and a full battalion of back-up pans. I like that. That speaks of generosity too – a person who had a richesse insofar as she was outfitted with good stuff – not even lavish, but good stuff, easily at hand, and doubles of essentials. Brilliant. Such is the manner of my own kitchen.

I notice the good layout, the spaciousness, and the thoughtfulness in having things in easy reach and visually accessible. Chances are, if you see it, you’ll use it. If you hide tools and equipment away – true, your kitchen (and Julia’s) will look neat and streamlined but the very inspiration (and efficiency!) that comes from having visual reminders of potential culinary adventures cannot be overstated. You lose so much with things being hidden away – as aesthetic as it is, it robs you in other ways. Still, everything in its place, in a mindful way, is aesthetic in its own right. One takes a chance in being cluttered I suppose but Julia’s kitchen is inviting- not cluttered – so it’s possible to do it right.

In Julia’s kitchen you also notice a fusion of objects that were meaningful or serviceable. Items brought back from travel, collectibles, and simply decent, basic, good quality cook and bake ware. There is a charming mix of heavy duty things like her Garland (a range I also have in my own kitchen), a huge sprawling table to work on and host meals on, as well as back-to-basics like choppers, mortar and pestle, and a sweet collection of tea tins. The tins are robin’s egg blue, as is much of the woodwork in the kitchen. Such a sweetness in that blue tone, with its hints of New England tradition, as well as a calm and cheeriness –also trademarks of Julia.

Without doubt, in sensibility and design, Julia’s place is an expansive kitchen, as befits Julia herself. It captures a hominess, hospitality, as well as the spirit of a serious cook and dedicated professional. It seems designed to suit Julia or a team of helpers both. It appears a kitchen that saw miles of food, good times, wonderful chats, and perhaps quiet toasts between just Julia, and her beloved Paul.

Mostly, what I see when I take a glimpse of Julia’s kitchen, is a kitchen and a life, both well-lived. Chef or no, cookbook author or not, I would conclude this is the domain of a person I would like very much.

What do our kitchens say about us? Our homes speak but our kitchens, the heart and hearth of our domain – sing our theme song to world and company we keep. Knowing this, seeing Julia’s kitchen, I think again of my own kitchen with new eyes. Like Julia’s, mine is a place of many recipes, many miles of hospitality. Like Julia’s kitchen, even in repose, there is an energy. Stilled rolling pins, cooled stove, measuring cups dangling from stainless steel hooks – it’s life, it’s a stage, it’s a fusion of love and food, in equal measure. It’s the perfect recipe. Always.

More information on Julia here: Smithsonian

Artisans of unique decorative products for the kitchen (or can be used/situated in a kitchen) please show me your products! Please send information to: susan @ susanserraassociates.com

I haven't tried this before, a general announcement, but I like the idea, and I'm always open to seeing new products from artisans or small manufacturers! I love to receive information from large manufacturers as well, so keep or add me to your press list. 

Thank you!

FIRST...JOIN ME FOR MY SECOND FACEBOOK EVENT! I'M TAKING QUESTIONS ON KITCHEN DESIGN. SEND ME YOUR QUESTIONS BY THIS SATURDAY, AND I'LL DO Q&AS ON SUNDAY. DO THE TEST...PLEASE LOOK AT YOUR QUESTION AS IF YOU KNEW NOTHING OF YOUR ISSUE, TO BE SURE IT'S CLEAR AND CONCISE. LOOKING FORWARD TO HELPING YOU WITH YOUR KICHEN DESIGN QUESTIONS! SEND TO: SUSAN @ SUSANSERRAASSOCIATES.COM AND BE A FAN OF MY FACEBOOK PAGE! 

Here is what's catching my attention...new and/or interesting products you need to know about.

Blue Star is sort of a lone wolf (no pun intended) in the pro range category. A somewhat silent player, it's a product that deserves more attention. Blue Star says that they are the only genuine restaurant range for the home due to their open burner system, producing 22,000 btus of power, resulting in shorter cooking times and an even simmer. BUILD YOUR OWN Blue Star range (that's what I built in the image) to reflect your personal style and preferences.

Miele hasjust redesigned their CombiSets, or modular cooking pieces. I LOVE modular pieces. It's a super flexible, super functional way to precision-design your cooking needs. The new line includes an induction cooktop and Japanese Tepan Yaki. The design of these pieces are gorgeous, with controls that are slanted in an ergonomic way. A slightly larger 15" size is available for some models and that really makes sense to me.

I'm crazy about sink accessories! In my new home, I have this one small built-in cutting board, and it's so incredibly useful to have it right nearby. We do so many tasks at our sinks...sink accessories are a huge help throughout the process. Elkay is introducing a wide assortment of new sink accessories, enhancing aesthetics and expanding functionality in the kitchen. Designed for the Gourmet e-granite and Avado sink families. There are 39 new accessories!

Oceanside Glasstile's Muse is a clean edge, handcrafted, recycled glass mosaic tile. It comes in over 42 colors and nine patterns. 

Some of the colors contain up to 97% recycled bottle glass, which is collected from curbside recycling programs (definitely a ton of Corona bottles!)

I love these random products that I find, just love them.

Here is a copper spice rack. Doesn't it look so elegant? It also comes in aluminum, brass or stainless steel. I would imagine there may be some polishing required on occasion, unless a sealer is used, better check with the manufacturer.

The finishes available are mirror, fine satin, anodized, antique and etched. By Quality Metal Works, in business since 1965. 10 1/4W x 31H x 4 3/4D

Another cool accessory for the sink, here's a cloth holder from Magisso. A clever concept, the cloth holder uses magnets to keep it in place...one magnet inside the sink cabinet on the outside of the sink and one in the cloth holder to attach to the outside magnet. It will not scratch the surface of your sink. Some cool, Scandinavian designs too!

I love how these things happen. Yesterday, the tv was on in the background in the kitchen, and, while I'm not a frequent Food Network viewer by any means, my son and his girlfriend are big fans. They had been here for the weekend and we were just hanging out in the kitchen. I switched the channel to the Food Network and my son's favorite chef, Bobby Flay, was on. 

Yesterday was the recap of the previous episodes of The Next Food Network Star, with the winner to be announced last night. 

Eventually, my son and his girlfriend left to return to their home (ok, mine, where they're living in NYC, lucky kids) and I found myself, now in my office, keeping the Food Network channel on for the rest of the day, up to the final show, and getting more and more into the series in the process! Throughout the day, the series took me from kitchen to office to bedroom (I know, it's a sad state of affairs when I have to admit the Food Network channel was yesterday's entertainment ALL DAY, but it's virtually unheard of for me, ok???)

Putting my marketing hat on, I should have predicted the winner from the start. Of COURSE Melissa won! Obviously, she has proven that she is a very talented cook. But, beyond that, I would guess that she speaks to the Food Network's coveted demographic...moms, moms who want fast but interesting meals for their families, moms on a budget, moms who can relate to Melissa's simple, friendly, somewhat humble manner, busy moms. 

Melissa's very positive demeanor will help uplift anyone's spirits, and she already feels like a trusted friend. Compared to Jeffrey's "Ingredient Smuggler" concept, which seems a bit exotic, maybe ever so slightly snobbish  right about now, Melissa's approach is exactly what should appeal to the mainstream Food Network audience during these still very unsettled economic times. And with more of us cooking at home, it seems like a great demographic fit. 

How could I have missed the demographic appeal paired with her cooking ability? What a match for the Food Network!

I just saw this new fixture from Pottery Barn. It is showcased in their newsletter that I received. At first glance I really didn't care for it. Too...something. Contrived? Uninspired? Too much like other lighting fixtures that incorporate common objects like silverware or glasses, etc. etc?

Twenty seconds later, I think I like it. While I don't think I'd buy it, it's the sculptural quality of it that's speaking to me now. I think I'm over my initial cynical thoughts. I do like the use of two fixtures over a table, although these should be set further apart. Could be great for a kitchen dining area/breakfast room too.

What do you think? 1) Like it or 2) hate it or 3) a New Yorker's "eh" (with a smirk and a right tilt of the head-stop, let's not forget the half closed eyes)?

Please see my post on HGTV's Design Star dreaded kitchen episode. Take a look at these kitchen designs by HGTV's aspiring design stars (not necessarily kitchen design stars, cough.) I'd love your opinions on these kitchens and the episode!

I will admit to only having seen HGTV's Design Star maybe once or twice before, a year or two ago. Somehow, my consciousness was raised about it this past week (good work HGTV) and I thought it would be interesting to view the kitchen episode, which aired last night. 

Of course, I'm going to look at this with a critical eye, how could I not?

Because I have not seen this season before last night, I do not know everyone's names, all their dynamics, abilities, and so on. In any case, it's the end result that matters. So, here are my impressions. Whether or not you watch the show, you can learn from this episode, so keep reading. 

When people go on game shows, I've heard that they brush up on facts, details, and so on. Is designing a kitchen something that these designers could have predicted they might have to tackle during the course of this season? If so, I'd assume that the designers would have spent an hour or two studying kitchen images to pick up creative ideas, tips, etc. Sit down, focus, observe, an hour or two, done. 

This episode goes to the crux of two important concepts:

• What are the clients' expectations for creative solutions?
• What is the designer's care/commitment/interest in providing creative solutions?

Did these designers fall into the trap of focusing solely on finishes? IT SURE SEEMS SO. The design of the cabinetry in both of these finished kitchens is kitchen design 101.

The cabinetry, being the largest element in the space (by far), has the fundamental opportunity (key word) to contribute to the design statement for the entire kitchen...in a significant way.

Who came up with the design for the cabinets? Was it the cabinet supplier? I don't remember seeing any plans or planning sessions on how to design the cabinetry into the space. I saw a lifestyle discussion with the clients, but not an overall kitchen design planning session. Did I miss it? 

Yes, I know they had 26 hours to get this done. BUT, taking an additional 20 minutes, at the barest minimum, after, say, the cabinet supplier presented the cabinet design (if that's what occurred) could have brought forth some creative ideas, even just one or two, from the design team(s). 

This is a competition on design ability, isn't it? Or is it just about speed, and how to throw in a BASIC kitchen with new finishes, in which case, nearly anything new will look decent, so what's the point in using designers, who may get their own show on HGTV no less? I expected more. And, not a whole lot more, given the time constraints, but more. Did you?

Here are some VERY simple ideas, one or two which would have sufficed to make it a more creative design. Again, we're talking simple ideas, given the time crunch.

MOROCCAN/ITALIAN KITCHEN 

1. remove the two round cabinets on each side of the window
2. remove the diagonal wall cabinet to the left of the window
3. in their places, just run the wall cabinets straight to the wall and put something decorative on the wall to the left of the window to partially fill that volume of space if it needs it
4. the island is unattractive. Push the cabinet to one side and add a stool under the countertop overhang at one end
5. OR push the cabinet to one side of the available countertop and add an open shelf cabinet which one will see upon entering the kitchen
6. consider having a cohesive section of the wall cabinets "floating" on the wall/unconnected to the refrigerator end panel and right wall and, likewise, the wall on the other side of the window for a less utilitarian look.

WARM MODERN KITCHEN

1. Same recommendation, just run the wall cabinet on the microwave wall straight to the end of the wall and remove the one that is to the right of the window
2. I think the cabinets should have touched the soffit or be 1/3 less the height. This height, to my eye, makes the ceiling look lower
3. I would have considered a light cream/white color for the upper cabinets
4. The island looks too large and with everything very simple, there was an opportunity to do SOMETHING to the island, even something little to keep the simple concept. What? How about using 2 refrigerator wall cabinets (24 deep typically) that are about 24" tall and put them on legs (straight, simple, pieces of lumber painted white, so easy) to make a more open feeling.
5. Use a microwave drawer on the island and create a combination open shelves (seeing wall behind) and closed door wall cabinets on the refrigerator wall

Call me crazy, but a kitchen design is not all about the finishes. Again, the cabinets contribute to the largest volume in the room. A little thought goes a very long way. 

Also, I believe in both cases, the teams talked about entertaining. A few of these ideas above would make the kitchen feel, again, less utilitarian, and more like a "living" environment. If they entertain many people, and as we know, people like to hang out in the kitchen, is an island the best choice in THESE spaces? Could the peninsula end have been angled for more counter space, allowing more area to walk around in the kitchen? How many people can you really accommodate in these kitchens? I can't say, I can't see the dimensions. 

The point is, there was obviously zero time spent in the cabinet design process, except to go the easy way out...what their clients would most likely consider a "wow": either doing a simple, uninspired kitchen design billed as "modern" or embellishing the accessories/finishes as was done in the Moroccan/Italian kitchen. It sells the clients short. 

Twenty extra minutes to come up with something interesting in the cabinet plan by one of these designers OR a request to the cabinet supplier to "add a twist or two to this plan NOW!" is what a designer should have done to exhibit real creativity. 

And, please do not try to move a refrigerator yourself. Only the pros should move refrigerators into a house. 

I only made one comment on a specific finish recommendation. That's a whole other topic on these kitchens! And, rather than answer the top two conceptual questions myself, I'll leave that to others and would like your input. So, what did you think of this episode?

Now I know why someone associated with House Beautiful yesterday said to me "We love bloggers!" This post will have taken me about 6 hours to produce by the time I'm finished. Why? It's the images! I'm not even going to tell you how how many I took...but maybe I'm the worst editor, or maybe there are just WAY too many inspiring vignettes in this beauitful kitchen/living space. In either case, maybe I was a little obsessive. That's ok, I surrender to it and you benefit.

Ok, let's talk about the kitchen. There's A LOT going on in this kitchen, a lot to talk about. I think I'll be organized about it. Yes, Susan, that's a good concept.

OVERALL DESIGN

The kitchen design, by Robert Stilin in close collaboration with Ina Garten, was meant to replicate Ina's East Hampton kitchen for House Beautiful's Kitchen Of The Year 2009. The kitchen of the year can be viewed at Rockefeller Center (you can't miss it) until July 24.

You're hearing it more and more...the kitchen is the new living room. The drum beat is getting louder. I think we were shocked by the financial crisis into rediscovering the pleasures of our homes, adding a renewed desire to be cozy, and of course, to save some money and get back into cooking for family and friends to nourish our souls as well as our bodies. Simple pleasures came back into the forefront. Sharing tasks, communicating easily, using the cookware, servingware and other precious pieces that we love and using them more frequently.

Ina's kitchen seems to embody these philosophies and more. Along with wanting things more simple in and around the kitchen, many of us want to cook up a storm too! Just like Ina. The "chef's kitchen" philosophy is one that promises everything right where you need it, with the eye toward common things being seen as sculptural and beautiful in their own right.

The overall design is one, then, of easy transitions from one place to the next in this space. A flow that can be manipulated as desired, depending on the type of entertaining or cooking activities taking place. Cooking. Eating. Very simple. Lounge and rest areas, abundant seating for guests, an efficient galley design helps the flow.

CONVERSATION WITH INA

Ina told me (we chatted about her kitchen) that she prefers to assign tasks, accept help when offered, and later, to use the rear of the island as a buffet. Ina uses her dining room maybe twice a year and otherwise serves her wonderful meals in the kitchen dining area. Ina also has on hand her favorite things (dressy serving ware, etc.) as seen in the open shelving, and she uses them frequently. Organization is important...note the utensils in the pottery near the sink, utensils arranged in the same material in each container for quick tool identification. Small appliances require immediate access and somehow look perfect in their various homes along the backsplash.

COLORS AND FINISHES

I just love the Caesarstone countertops. It's a warm gray. It's understated. An understated material such as this supports the kitchen design. It doesn't draw attention to itself except to enhance the feeling of the space. To me, that's what a countertop is supposed to do, play a supporting role. It's lovely and super functional at the same time. With so much going on on top of countertops, take it down a few notches in terms of pattern and I promise you your experience in the kitchen will be more peaceful and serene. Doesn't that make sense?

DETAILS

In random order off the top of my head:

The lamp is SO cozy and useful and, did I say cozy(?) at the end of the countertop.

Items we do not normally think to put into drawers are stored to Ina's preferences. Glasses are in a drawer, favorite bowls, jars laying down in a shallow drawer. A very efficient double silverware drawer insert (I was always against them but I changed my mind now).

Cabinet access at the rear of the island (why not, for rarely used items?)

CABINETRY

The cabinetry is by Kraftmaid. I spoke with an old colleague of mind, Sarah Reep, Director of Design from Kraftmaid. Sarah said that she sees cleaner, brighter whites emerging. I agreed with her and said I see more white walls as an anectodal point. Sarah sees super functional chef-type kitchens being even more important than ever, connected to the current movement toward staying at home more and the process of cooking healthy foods a result of the trend toward healthier living. Take a look at some of the cabinet details and woodworking details, especially above the refrigerators. Simple, clean lines. Easy to be timeless.

FINISHES

So, we have neutrals, it seems in this kitchen. We have whites, creams, grays, wood tones, a mix of metals and bursts of color to lift our spirits. It sounds good to me! I think neutrals play a big role these days, again, as we are looking for value and performance over the long term in our more expensive components of a kitchen which are flooring, countertops and cabinetry. How can you go wrong with that thinking? Again, the countertop selection is a perfect example of keeping it simple.

APPLIANCES

Appliances are by Viking. The range and hood are a warm shade. Warm is nice. Warm feels good. Warm is what many of us want. I'm not sure it's the exact shade, but one of my clients wanted a Viking range about 4-5 years ago, maybe less, and I encouraged her to use Viking's khaki color. She did. It's easy to be around, so much less "cold" than lots swaths of stainless, don't you think? Two dishwashers are a must for a chef's kitchen, which we see here and plenty of cold storage too. Love the sink, love that Kohler sink. Ina told me it's extra deep so that dishes can disappear if they don't get into the dishwasher while guests are here. An induction cooktop toward the end of the cooktop handles another working chef, another way to cook, or just another place to work as a preference. 

THE FEELING

It's about comfort, easy and casual living however YOU define it. 

That's it for the moment. I have GOT to get back to work! I just may add on to this as I think of other details, but take a look at this slide show...enjoy it!

OH, before I forget....on the way back from the kitchen tour, I was lucky enough to get a parking space on the upper west side. I thought I'd give my daughter a call to see if I could literally swing by, pull the car over, and give her and her 4 week old baby (my first grandchild!) a kiss, just a quickie. She said sure! So, the last picture is of my two girls. The best reason of all to have a live-in, play-in, entertain-in, anything goes kitchen. Can't wait till they (and my SIL) visit me this weekend...we'll be hanging out in the kitchen a lot!

It's what it's all about.

http://www.flickr.com/photos/kitchendesigner/sets/72157621636705273/show/

It was my pleasure the other day to chat with Linda from Surroundings and Joni from Cote de Texas on all things kitchen design related. I think we delved into some interesting territory. 

Joni and Linda do love kitchens, that is apparent, and they have a genuine interest in hearing new points of view and I'm interested in their points of view, as interior designers. We can each teach one another if we are open to it. 

I listen to their podcasts. I'll put it on, go about my work and always learn something. 

In this podcast, I talk about trends, countertops, blogging, more. I was SO taken with this podcast experience that I'm going to do some podcasts here. If you can get past my Long Island accent and singsong voice pattern, you're prepared!

Thank you ladies, what a pleasure! I've been a fan of both of you!

I follow so many great people on Twitter, but cannot stay on Twitter constantly, so I'm sure I miss many great tweets. Oftentimes, I'll catch tweets that really relate to something I'm thinking about or bring me great new information, as I'm quickly scanning, and I'm delighted. This morning is one such occasion. I happened to catch House Beautiful's tweet, in part, on a case made for refrigerator drawers in a small kitchen.

This REALLY spoke to me because I have thought about this issue a LOT. The issue is if one should substitute refrigerator drawers in place of a traditional tall refrigerator in a small kitchen.

This is a personal issue for me as well as being a basic kitchen design issue that I am interested in.

We own our own little piece of New York City. At the moment, our apartment is used full time, as our son, attending college, is living here for perhaps one more year. He and his girlfriend cook up a storm most nights a week. The tall, old, 33" refrigerator is packed.

As my husband and I talk about the future, we'd love to be in this apartment on a part time basis for the foreseeable future.

Last year we removed the wall that separated the kitchen from the main living area in the apartment, exposing the kitchen. It was the very best thing we could have done. It opens up and combines the living area and the kitchen but makes the aesthetics of the kitchen more important than ever.

So, in thinking about renovating our kitchen down the road, I consider three issues, as I think everyone must when designing a small kitchen space: resale, fumction, and aesthetics.

RESALE

I think the default position on resale considerations is that a tall refrigerator is better than refrigerator drawers for the vast majority of potential buyers. I think that is safe to say. In our case, we think we will hold on to this apartment down the road, but we do not feel 100% sure which makes resale an issue.

FUNCTION

Bending, bending, fruit near the floor, sift through food (while bending.) Limited storage...and where does the freezer go? Platters, larger quantities of refrigerated food storage? Better think about that.

AESTHETICS

Aesthetics IS an issue in kitchen planning and should be examined carefully, the plan with and without a tall refrigerator. My heart wants to forget about the two issues above and build in refrigerator drawers solely for aesthetic reasons! In a small space, yes, I agree with the designer of this featured kitchen by House Beautiful...refrigerator drawers can be an enormous plus aesthetically as opposed to a tall refrigerator - even a fabulously built in slim refrigerator.

That's the thing...aesthetics, at least in my world, are as important, and sometimes more important, (gasp) than function, to which I, personally, am (sometimes) willing to adapt to. That's the other thing...if you go with your heart, make sure your head is very well aware of potential consequences (oh, how responsible, sigh)

I don't know what I'll end up doing when we eventually renovate this kitchen, but I know I will consider ALL issues very carefully and I'll beware of my emotions taking control of the decision. Then, I just may say, ok, whatever, I really want to open the kitchen up to the max, come what may. I can see that. :)

KITCHEN OF THE YEAR

Do you know about the kitchen of the year? It's being built as we speak in the middle of Rockefeller Center in New York. Designed in collaboration with Ina Garten, one of my favorite cookbook authors of all time. I think I have every cookbook she's authored! The KOTY will be on display from July 20-24.  I'll certainly be attending the event!

Welcome to my third annual series of posts on French kitchens inspired by the Tour de France! This 3 week event is an excellent opportunity to celebrate authentic French kitchens and to study their many wonderful design details.

In the coming weeks, I'd love to look at all sorts of French kitchens, from modern to (really) rustic to those French country kitchens rich with charm and texture. Let's take these kitchens apart, look at the details, compare and contrast, and just admire what makes these French kitchens uniquely....French!

This year of the Tour is particularly exciting for me. After all, it's the Tour de Lance! Lance Armstrong has returned to the Tour to raise funds and awareness and to bring people together toward a common enemy...cancer. I think what he is doing is amazing. Check out Lance's videos and explore the site of Lance's foundation, Livestrong.  Follow Lance on Twitter, I love his tweets.

SO...onward! The prologue of the Tour began today in fabulous Monaco. What kind of kitchens do they have in Monaco? If you rented an apartment in one of the many apartment buildings surrounding the harbor to see the start of the Tour, most likely the style of the interiors would be largely simple, elegant, modern. I would call the kitchens an international style. They are nearly all very similar! Some sort of combination of stainless, black or rich browns and/or white, and you're done. Minimalist. Simplicity and elegance.

Images from

Here are answers to a selected three questions I am presenting for today's Facebook Event: Ask Susan! And be a fan of the Susan Serra Associates facebook page right here!

QUESTION #1:

Susan! Love your blog. Here's my question: Redoing my 1960s kitchen that has a bump out bay window area intended for a tiny dinette table. I wish to change the space to serve a function other than seating. Have you done such a modification before in your work? Could you describe or show other options? Thanks! --Erin in Dallas

HI Erin! My own home had a bump out bay that just didn't work for us. We ended up straightening out the bay section and bumping out another section of a wall in a rectangular way and this dining image shown was the result.

Another idea is to create a lovely (non dining) seating area such as here (bay window partially obscured). In yet another project, actually 2, a kitchen island is floating in the center of the bay window, with enough room around it to clean, or even to walk entirely around, but which features the bay window fully as the architectural element it is. Decorative items can be placed on the floor.

The bay window can stand alone-perhaps install nice, long windows. And, of course, one can build in book shelves, set in a low furniture piece or make it a wonderful spot for a desk. I can also see it as a spot for a decorative/functional wood stove, with some alteration of perhaps a solid tiled wall behind the stove in the center of the bay if necessary.

And, do not forget the view beyond the bay windows. That can be as important a feature to the space as the inside treatment. Consider what your view is and what you would like it to be/how you'd like to relate to the outdoors. That will also give you clues as to how you'd like to enjoy the view from the inside.

Here's one of many possible concepts:

QUESTION #2

Hi. Thanks for this. I was wondering is there a way for me to test whether I really would like to live with a completely different colour on my kitchen cabinets? Currently I have an off-white colour of cabinet and would like to consider a deep, moody blue. I have a lot of natural light in my kitchen so am not worried about it being dark and depressing but am worried about "how can I tell if the tiny picture I saw on Flickr for inspiration will really work in my space"? thanks again, Melissa p.s. I live in Australia

Hi Melissa, and thanks for your question, all the way from Australia! Definitely on my list of places to visit.

That's a really great question. In the end, we never REALLY know how we are going to feel on the "other side" of a decorating/design decision, but the most preparation you can do beforehand will help ease the transition from your current look to something totally new. You mention a tiny picture that you saw on Flickr that is inspiration.

Your instinct is right. One tiny picture is not enough. Have you done a simple search of "blue kitchen cabinets"? If not, here you go, and look at the images tab above the search page as well. Here is a recent post by interior designer Linda Merrill who just posted on blue kitchens. Look at many images. Observe the foundation elements of flooring, walls, lighting, overall size, countertop color, style and find several that are relatively close to your situation, and that will bring you one step closer to YOUR reality. This phase is very important.

Do multiple searches and create an organized bookmarking system, perhaps on delicious of, say, blue kitchens with light or dark countertops, blue kitchens with light walls, a certain type of flooring, etc. This is a research phase. Be methodical. Take your time.

The more you understand about what you like about certain images, being fully aware of what ELSE is going on in the image besides the blue cabinetry, in other words, looking at the space as a whole but understanding the parts, will bring you closer to feeling either more or less comfortable. You need to put the time in. I was going to mention using design software to upload your room and then color the cabinets blue, but that will not go far enough. Be a temporary student of the separate elements of a kitchen with blue cabinetry. That's what will give you understanding of this look.

QUESTION #3

Susan, Sending a photo of our current kitchen cabinet color and flooring. We have an oak - mocha colored hardwood that runs through the kitchen/nook and formal living room (we use as a formal dining room). We are having to replace the flooring due to a leaky dishwasher that caused it to buckle. I chose a black/stainless dishwasher (other appliances are all black at this time), lighting and faucets are that very dark brown that looks blackish. We will be selling in 2 years (military). I am hoping for some quick advice on flooring material/color. We can't get the same to repair. Should we go tile in the kitchen/nook area (color?) and leave the dark hardwood in the DR? Or chance wood again, and if so what color? I don't love the dark wood b/c although it looks great clean it shows ever spec of dirt immediately. We are not in a position to replace more of the kitchen than our insurance will cover ie. cabinetry. Thanks for any suggestions! Becky Colorado Springs

Hi Becky! Thanks for your question. Thank you for your service to our country!

Here we go. There are several missing pieces here, Becky, making it a bit of a challenge to give you solid advice, but I will try my best. Not seeing the context of flooring as relates from the kitchen into other rooms, where the nook is, what it looks like, etc. all have an impact on recommendations.

When you say that you "cannot get the same to repair", that leads me to believe that the existing flooring was a kind of engineered wood. No, I would not do wood strip flooring, even in another color. It can be done, but I cannot see the space enough to recommend it in this situation. If you'd like an earthy, less kitchen-y feel like the wood floor you have now, definitely consider a cork floor. It's comes in many beautiful neutral colors, or other colors such as, say, a smoky blue, is easy to walk on, a sustainable material, and should blend very well with surrounding rooms. If you have 12x12 cork tiles, I'd consider laying the floor in a brick pattern.

You can consider a ceramic tile black and white checkerboard, which is classic and formal. It will relate to your black appliances as well. You can do that also in Marmoleum Click tiles: http://bit.ly/FTvoR another sustainable flooring option, a good one.

Another idea to consider, one that is not very common these days, but may be perfect for you, considering the formality of your surrounding rooms, is wood parquet flooring. If you look hard enough, you can find good deals. Here is parquet flooring in a foyer: http://bit.ly/OI5cP It could be a DIY project too if that is an attractive idea.

As for ceramic tile, the sky is the limit in terms of ideas. Not knowing the layout, you could attempt to bring in a tile "rug" design in your nook or even in the center of the kitchen. Look for similar tile thicknesses, and combine a foundation of simple textured tile in the space with patterned tiles to form a "rug" or other sort of central/formal tile design in a logical area of your kitchen. Ask the tile store for assistance in selecting tiles to work with each other.

I hope this has been helpful!

That's all the time I have now for questions. I'll do this again soon...

Send me your questions on kitchen design! I'm hosting an event on facebook starting today through Saturday. Go here for information and instructions: 

Ask Susan!

While at the facebook page, be a fan!

UPDATE Wednesday: Room for a few more....send in your questions!

Out of the gate, I'll say it...the InSinkErator instant hot/cold water dispenser is the appliance that I didn't know I wanted until I was asked to try it. Sure, why not? Brings me one step closer to experiencing an appliance I have not used before, good for my knowledge base!

I never had one and I never thought much about owning one, even though I have installed many for my clients over the years. I guess it was the cooktop or microwave that did the jobs I needed.

It has a generous 2/3-gallon capacity that dispenses 200 degree water instantly. And the filtration system reduces chlorine taste and odor and is listed under NSF Standard 42 so you can be assured of its performance.

One of my first questions was that I wanted to learn about the green aspects of this appliance. It does use energy, after all. Each tank uses about the same energy as a 40-watt light bulb. That is enough energy to heat and cool the water that is currently in each tank. 

When you use the handle on the instant hot water dispenser, cool tap water flows into the tank. The cool tap water is first filtered and then heated to approximately 200 degrees F for the stainless steel tank and up to 38 degrees F for the chilled water tank, and flows into the expansion chamber where it's ready for later use. So, new tap water is filtered (FILTERED, YES!) and then displaces the hot and cold water that was dispensed. Since the dispenser is not used for extended amounts of time during each use, like a dishwasher or washing machine, it is a very practical and energy efficient product for daily use. 

Here are some great uses for it:

Loosen Jar Lids-great for Aging in Place Seniors.

Remove Labels From Bottles.

Remove Wax Residue.

Polishing Silver.

Polishing Jewelry.

Faster Cooking.

Warming Baby Food.

Quick First Aid.

Keeping Food Hot.

Remove Baked-On Food.

Melt Chocolate.

Remove Shortening.

Creaming Butter.

Removing Fruit/Vegetable Skins.

Cutting Cheese.

Cleaning Cheese Graters.

Scooping Ice Cream.

I love it because the cold water is cold and not only does it speed the cooking process but when I think of how long the gas cooktop has to be on to heat water over and over during the week, among numerous other things, this has to be a better solution.

A small eclectic collection of Scandinavian kitchens for your viewing pleasure. These kitchens have nothing in common except for their heritage! Bold color, antique elements, rough texture, often white-as usual...I hope you enjoy the inspiring images. Do you have a favorite?

Images (noted on the images) from Bonytt, Elle Interior and Vakre Hjem.