A Little Time Off...

Image captured on my recent trip to Paris!As sometimes happens with my blog, I might seemingly disappear for a bit. And, I guess I actually do, at least in terms of regular blog writing. And, I always regret that, while at the same time I am planning post after post as events transpire, only to get involved with something else before I put fingers to the keyboard. Thus, the regret!

Right now, and for some time, I have been juggling some very exciting balls, all in the air (ok, the blog ball dropped!) I am currently working on:

  • designing kitchens for clients
  • running the business and all that entails
  • participating in short design consultations for clients
  • keeping my hand in Twitter, my personal facebook profile and my professional Facebook page ("like" me!
  • working closely with Angela Min, who has been part of my business since the spring (she's awesome, classically trained in Interior Design with a masters degree in ID, and you will be hearing from Angela on this blog and elsewhere!)
  • working on my new product line, Bornholm, to be launched this summer and all THAT entails (a lot!)
  • attending industry events
  • blogging for Sears, Decorati, Divine Caroline, K+BB 
  • interacting with members of the media on various projects
  • not to mention an active personal/family life including a recent trip to Paris! And my 35 babies (roses in my garden!)
Beyond being busy, as we all are of course, sometimes the more I am away from my blog, the more a bit of paralysis sets in too, where I feel, well, I've been gone awhile, now I really have to blog about something special. Maybe some of you bloggers have felt that too. Today, I'm tossing that analysis paralysis aside to just touch base with you.

I did take a number of days off in the middle of a busy time to (obsessively) search for the perfect project management system to keep it all running smoothly and which serves as a great communications platform between Angela and I and for us and our clients. 

Seeking something new, I got my hair cut in Paris! So fun! Total language barrier too!I'd say that my career has never been as interesting, diverse, fun, and hopeful as it has been in the recent past, right now, and for the foreseeable future. I'm loving every day and all the interactions with clients and industry colleagues, new and old. 

I'm deeply entrenched into all things "kitchen" focused and in my new project management system, I have a special place set up for blog ideas so they now will not escape me after I say to myself "YES, I've GOT to blog about that!"

More soon....and I hope this finds you well. I'd love to know what you are finding new and exciting in the world of design...

Oprah.com Home and Garden Feature, and more

Hello visitors from Oprah.com! Angela Min, interior designer, and I, certified kitchen designer, welcome you! Angela and I are a design team, focused on our specialized areas of residential design. You will soon find Angela's insights on design in this blog, her first post to be seen within days.

Angela and I both offer design consulting services, from one hour phone consultations (see the right sidebar) to full turnkey design services. It's just amazing what can be accomplished during this hour as we get our clients focused and work through one creative idea after another, whatever the client's budget. Good design does not have to be expensive! And, we work as a design team on projects too! Thank you, Oprah.com visitors, for visiting, and please leave a comment! Topic suggestions? Let us know.

It's a good time at this point to also make mention of my daughter, Kelly Donovan. Kelly, my buddy, friend, daughter and all around super smart and savvy gal, will also be joining us on The Kitchen Designer blog to share her unique insights on living in no less than five small urban kitchens (in New York City). Kelly is a foodie, a truly passionate cook, mom of a 9 month old, and will share her information and insights on living and cooking in a tiny kitchen! I've often wanted to focus regularly on small kitchens in this blog, so I am thrilled to introduce my readers to Kelly!

Kitchen and Bath Industry Show

I'm happy, plain and simple! I am writing this on a plane en route to the KBIS show in Chicago. To say I love going to this show is an understatement. It's THE place to go if you are in the kitchen and bath industry. I get reenergized, see colleagues, meet new ones, attend seminars, while having no other distractions. I am as excited about going this year as I ever was, and I guess this is my 19th year attending KBIS. Add some press events into the mix, and we're talking serious fun!

This year I will be serving as a judge for K+BB magazine, a sponsor of KBIS, to judge the best products in the show. I serve as a judge for K+BB magazine at the end of the year to evaluate the most innovative products of each year, so it is another honor to be asked by this venerable kitchen industry magazine to serve in this capacity. Fun!

While at KBIS, I will be visiting the autokitchen.com exhibit. Contact autokitchen.com for a special KBIS price on the latest, and very innovative, version of their software. I have chosen autokitchen.com to work with in my design practice for a number of reasons, but, ok, truth be told...it's the incredibly sexy state of the art photorealistic graphics that had me when I clicked on to the website! Take a look (allied design professionals) and tell the U.S. representative, Miguel, that Susan from The Kitchen Designer blog personally sent you.

KBIS, here I come, and Oprah.com visitors, please bookmark this blog for much more professional design advice on both kitchens and interiors.

Gimmeshelter Project - Join Us On The Journey!

I meant to formally introduce/announce this fantastic project before now, but at this moment, I want to enlist your help in making a decision on the interior of an inspiring house that I am working on. First, a bit about the project...

Leslie Hoffman, Executive Director of Earth Pledge is taking innovative green building and reuse philosophies to a new level with her current project, and personal residence, a modern beach house on bucolic Shelter Island, nestled between the twin forks of eastern Long Island. The project, named GimmeShelter, brings together a team of passionate green building professionals, led by Leslie's decades long commitment to sustainable living. The products used in this home represent the latest green technology, information on which Leslie is particularly eager to share in an effort to inform and educate. The GimmeShelter project introduces a new dimension of community to a single residential home, supporting new thinking in indoor/outdoor living. I will talk much more about this project in the coming weeks and months. I'm thrilled and honored to be a part of this project. It's pretty awesome.

 

 

 

 

 

 

 

 

 I went out to the site to meet Leslie (in a huge nor'easter-60mph winds, anyone?) to take a look at a ceiling issue that Leslie needs to make a decision on right away. Design is, and must be, a collaborative process. So, we put it up for discussion, in the spirit of community, one of Leslie's defining personal philosophies. The kitchen plays an important role in this issue.

The issue is this: The angled/pitched ceiling line can be built so that it follows through the entire space, from one side to the other, the entire space having a pitched ceiling, ending on the kitchen wall...or not. Each ending wall would have a triangular shape, formed by the pitch of the ceiling. You can see this natural roof pitch on one end of the space, on the wall directly opposite the big green square section of wall. 

One issue to consider is that there will be a wall of 8' tall doors, situated below the start of this higher wall (seen in green), extending to the exterior wall at the front of the house (toward the right of the image). The doors will be made of American walnut in a natural finish, harvested locally to the manufacturer. This "wall" of walnut is a strong visual element.

While the entire space is light filled with high ceilings, my concern lays with this wall of walnut being "heavy" on one end. Therefore, I would lean toward NOT continuing the natural slope of the ceiling all across the space. Given that there are walls of glass at the front and rear of the house, another theory might support a lower ceiling in order to "see" the interiors and their outdoor spaces in a more horizontal, rather than vertical, plane. The walnut "wall" of doors in the kitchen may, then, appear somewhat heavier.

Please tell us what you think about this issue. What would you do? Should the angled wall above Leslie in the last image be constructed to go all the way across the room to the other side? BE A FAN OF THE GIMME SHELTER GROUP ON FACEBOOK

 

 

 

 

 

 

 

 

 

 

 

 

Below: the wall directly opposite the square green wall on the other side of the room

 

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More Tips For Martha Stewart's Morning Living Sirius Radio Listeners!

As I write this post the day before, I can tell you that it will be my pleasure to speak to the listeners of the Morning Living show on Martha Stewart Living radio on Tuesday, March 16. See this before the 16th? Tune in tomorrow to hear my tips on pitfalls to avoid in the kitchen design process. 

Following is a further collection of my tips to hold disaster at bay as you plan your kitchen design!

1. Identify a trend: I think many of us are aware that trends are something that we see repeatedly in the marketplace. If that is the case, it is most likely that the trend could have a year attached to it down the road as the hot item of that year. When planning a kitchen, made to last for a couple of decades, take care in identifying trends. Planning several trends into your kitchen design will date the kitchen sooner than later!

2. When selecting paint colors for your kitchen, always buy small sample bottles of about 3 to 5 different shades. In my experience it is impossible to select a shade from a little paint chip. You'll need to paint at least 1'x1' squares on the wall to see how the paint samples look on your wall during different times of the day. Look for colored undertones. As color is best viewed in context, you will quickly see the color and shade effects.

3. One of my favorite tips...countertop samples. Often, we have these very small countertop samples which fit into the palm of our hands. The countertop characteristics are admired up close. Remember, that small samples that look to have seemingly medium to large size crystals, when viewed from a longer distance, will be remarkably different. It's all perspective. Look at the countertop up close and from varying distances to fully understand the grain distribution and pattern.

4. White cabinetry - It bears repeating, white painted cabinetry with small children under tow for years to come may not be the best combination. Speaking from experience, I can tell you that my white kitchen became considerably worn over time as a result of raising three children who ran into the kitchen directly from the garage door. Think twice about bright white for that reason.

5. Mix it up - Mixing metals can make your kitchen design feel more authentic, as opposed to perfectly matched metals. You will find metal finishes on appliances such as stainless steel, your sink, faucet, hardware and lighting. Chrome (an age old authentic metal, on a comeback) and oil rubbed bronze lighting? Go for it!

6. Collection proportion - Do you have favorite collections in the kitchen? Two pieces of advice here: change it up from time to time for a fresh new look, and watch the sizes. Very small pieces can look dwarfed when placed high above your line of vision and if it is also viewed from a surrounding room. Does a decorative piece seem to large to use? It probably isn't. Try it. 

7. Cooktop Venting - Do you need a vent? Yes! You want to remove odors, toxins, particulate material, smoke, and moisture. Allow for adequate power in the vent, and do not position your hood more than 36" above the cooktop for the best performance. I usually shoot for 32-34" above the cooktop so I am sure nearly all of the nasty fumes will be removed. 

8. A very helpful entertaining companion, the portable induction burner is just that...put it anywhere in the kitchen and you have yourself an extra burner for the holidays. It creates another work station for your assistant chef, and you will not have to juggle pots and pans all around the cooktop. It's a great solution!

9. A comfy suggestion - if a banquette is designed into your kitchen plan, do yourself and your guests a favor. Make the banquette short enough to allow for a super thick comfy cushion. Visualize various lifestyle situations...someone is lounging with a laptop or the newspaper, enjoying the cook's company, relaxing with a cup of tea...there is a lot to be said for a 4 to 5" cushion on top of your banquette as opposed to a thin 2" cushion. Do not underestimate the importance of comfort in the kitchen!

10. The best thing you can do for your kitchen design is to hire a competent and creative kitchen designer! He or she will guide you step by step throughout the design process to help you plan the kitchen you have dreamed about. When you do a kitchen once or twice in your life, it makes sense to seek out a specialist. 

Questions, or comments, please feel free to chat! Here is more of Martha's inspiration too!

Lance Armstrong's Kitchen - Get The Look!

A few weeks ago, Kathy Price-Robinson, a writer, knowledgeable on many and varied remodeling topics, asked me for comments on how to get the look, for less, of Lance Armstrong's kitchen.

I proceeded to write paragraphs (and paragraphs) on elements that I observed that one could replicate fairly easily. I'm thrilled to have been quoted in AOL for this feature, but, unfortunately, many of my paragraphs did not make the cut. There were some good points!

BUILT IN BANQUETTE

One could buy short stock refrigerator cabinets that are 24" in depth, mount the pieces on a platform of studs, put a sturdy top on top of them, and wa-laa you have storage and seating.  Those cabinets should be somewhere between 12-15" tall depending on the structure below and above the cabinets and the height desired for the bench. Take a look at this earlier post I did on banquette seating.

COUNTERTOPS

There are GORGEOUS laminate countertops now that truly look identical to granite or other stone except for the touch. They are worth a serious look. Alternatively, in one of my own kitchens, years ago, I used granite tile and wood trim which is an excellent second choice. I loved it. 

COLOR "BLOCKS"

As we see in the image, one of the elements that makes the most impact are the sophisticated colors and shades in Lance's kitchen. Paint your cabinets an elegant, smoky color such as the green in Lance's kitchen. 

Note how the window trim, the island, the cabinetry under the curved window and the bench are dark, muted colors. Rather than feeling cluttered, it flows - this is the essence of this look. It is a close relationship of color from one material/surface to another. I would not advise matching these colors one to another...subtle differences only add interest and sophistication. Be aware of undertones in the color and assemble the colors together so you can see the nuances of one to another, but do not worry about matching. 

There are 3 color stories in this kitchen..keeping it simple. We see the browns, the green, and the yellow/gold. The yellow-gold is seen in the chairs, countertop, tile and wall color. It adds a brightness, a "life" to the space as well as a unifying warmth.

To add to the feeling of "flow" the ceiling color continues from the wall color. 

 

 

BACKSPLASH

Observing even more continuity, note the simple backsplash which coordinates with the granite. One or two shades deeper and softer than the granite, it allows the granite countertops to take center stage without competing with it. Less IS more, especially in a large kitchen. Think of this kitchen as "layers" or blocks of color, proportion, contrast and texture to understand how these pieces fit together.

Kitchen Blog Notes

Just a little blog housekeeping to do and to turn you on (do people still say that?) to a few things you may want to take a look at.

First, you'll see a new look for this blog. It's actually an update that I did myself. I may continue tweaking a bit here and there, but I needed a change, and to do a big change requires time that I just do not have right now to work with a professional graphic designer. So, much like organizing the kitchen, my new post on the really great blog, Hatch, here's a small update. I'm open to constructive suggestions too!

NOTE: There is a new share button at the end of every post. Please share! :) I'd love for you to share my posts wherever and with whomever you feel it is relevant for. Sharing is a good thing.

 

INTERIOR DESIGN CHAT - LIVE ON TWITTER - THURSDAY, FEBRUARY 25, 8-9pm

My great new interior designer friend, Wanda S. Horton, from North Carolina, came up with this very cool and fun idea to have a live chat, open to any questions at all on interior design (including kitchens) on Twitter. All you have to do is go here: #IDzinechat and you will see activity both from those who are asking questions and those who are answering. It's a good reason to start your own Twitter account, if you do not already have one. @tkpleslie (Leslie Carothers) on Twitter also lent her social media expertise to encourage this event to happen.

I'll be participating, so ask your kitchen questions, in 140 characters (I almost said calories-you know what's on my mind!) and I'll be on the lookout for them, and follow me on Twitter too: @susanserrackd

See you there!

 

A DREAM KITCHEN IN A VENTI CUP!

One day, in the middle of a million things, I suddenly had an urge to ask my Twitter friend, Franki Durbin, whose blog I've read and admired for a long time, to tell me about her dream kitchen. Franki has such a gift for spotting authentic style, so I knew she'd come up with some interesting kitchen dreams!

I love how granite countertops are in her kitchen dreams. You know, I've seen granite in kitchens for, well, 20+ years and yes, there is always the danger that a designer can tire of seeing the same fabulous design element over time. I challenge myself constantly NOT to fall into that trap, and I'm pleased that Franki is of the same mindset...smart gal!

I'd like you to go to Franki's post about her dream kitchen, because there are a number of other GREAT points and design ideas that she talks about, and I don't want to give them away here! Franki has a wonderful way with words...you'll be transported on a path of words right into the heart of that dream kitchen. Thank you for your post, Franki, and for your kind words. Your vision is truly inspirational!

 

 

Jason Wu, Brizo & Kitchen Design = NYC Fashion Week

What do fashion in clothing, faucets/fittings and kitchen design have in common? The design and marketing teams behind Brizo, Delta's high end brand, having aligned itself with Jason Wu, designer of Michelle Obama's inaugural gown (one of the most watched fashion designers in recent years) enjoy a relationship that seems to fit like a glove piece of couture. 

I had the opportunity to learn about and examine Brizo's existing line of products a few days ago. Brizo invited a small group of us kitchen/bath bloggers (listed on my colleague Ann Porter's blog) to New York City to see their collection of existing products and to take a sneak peek at new products to be introduced this year. Part of this two day event included attendance at Jason Wu's Fall 2010 collection, part of New York Fashion Week (insert 90 exclamation points here!)

I'll just say this before I get back to the subject at hand. To attend this Jason Wu show was an incredible privilege. It is an experience, simply, like no other I have had, and living near the city, I've attended my share of events in many fabulous venues, sometimes with celebrities in attendance. But, truth be told, I felt downright patriotic (which completely surprised me) as I think back. I feel I was witness to the best in American design and the best in creative production techniques (quite frankly) which, working together (pink carpeting, pink lighting, black flowing curtains, fragrance in the air, amazing music, incredible clothing and let's not forget those super models with 7" heels) produced an atmosphere of awesome creativity as it showcased Jason Wu's very personal design expression. The show manipulated nearly every sense to the max. The creativity, the risks taken, the personal expression, are all qualities that make this country great...I felt a symbiotic convergence of these odd bedfellows (fashion and patriotism) and, thus, felt privileged to be in attendance. 

Back to reality...During these 2 days, I had a sneak peek at new products to be introduced by Brizo this year. My lips are sealed, but, some of those pieces I saw were absolutely stunning! Did I like all of Jason Wu's pieces? No. Likewise, not everything in Brizo's fashion forward collection is for me. That said, I WAS grateful to find myself in another privileged position to be encouraged to offer my comments on their products, which the creative team from Brizo, welcomed.

Jason Wu, for some strange reason, did not ask me what I thought of his collection, although I did ask him a question later in the day when he caught up with us design bloggers at the Brizo cocktail reception. I asked him about his specific vision when he designs a garment and how/if it evolves from that original vision. Answer: The garments are fit precisely to each model within the course of a few hours, so the vision is in "collaboration" with the model's body...much like Brizo's designers need to answer to the faucet engineers and my kitchen designs need to relate to the architecture of the home. Interesting how the creative process connects these disparate design disciplines.

The thread that links fashion, faucet, and kitchen design, begins with creative expression. Creative expression is often influenced by others (in this case, Wu was influenced by Irving Penn). Brizo's designers are inspired by architectural elements, nature, fashion. They wait for a design element to speak to them and the creative process begins. They are open to inspiration. I understand that philosophy; I adhere to it as well in my own work, and I'm thrilled that designers working for a major, mainstream, American corporation are given that freedom of expression, much like the way Wu finds his creative spark. That was enlightening and probably the single most important piece of information that I am coming away with, a sort of satisfaction that ideas are the thing for Brizo. I know that is so because I met and talked to the designers.

Like in kitchen, faucet, and clothing design, function and design blend, collide, and play, ultimately forming the perfect union for that piece of couture, faucet, and for the kitchen of one's dreams. I've been inspired. I'm impressed that Brizo has aligned itself with a fashion designer. THAT is inspiring. In comparison, here was a quick synopsis of a post I did on Fashion Week one year ago, a description of the feeling at that time. We're clearly moving forward. Thank you Brizo for brilliantly linking together American fashion...and fashion forward faucets and fittings. It was an eye opener and a meaningful experience.

NOTE: SHORTLY, I WILL UPLOAD IMAGES OF THE JASON WU FASHION SHOW TO MY FACEBOOK PAGE EXCLUSIVELY. ARE YOU A FAN?? LOOK FOR THE POST WITH THE DATE OF FEBRUARY 14, 2010.

Kitchen Details

Here are a few things that you maybe interested in from my travels around the web recently!

 

Thom Filicia & Me

First, my interview for Amana with Thom Filicia on kitchen trends. An interviewer asked questions of Thom and me on a variety of topics. I don't think there is anything that I disagreed with in Thom's answers. He is quite passionate about the importance of the kitchen in today's homes. See 2010 Trends

Here are some recent ideabooks I put together and share some tips, on Houzz: 

 

 

 

 

A Kitchen Design Blog

It's three years today since I made my first entry in this blog! 

Holding a favorite Scandinavian plate in my kitchen from the island of BornholmMy initial thinking was that I finally had an outlet to talk about, really, to share, my 20+ years of experience as a business owner and Certified Kitchen Designer in nearly ALL types of kitchen design...super luxe high end to builders' condos, all different styles and themes, and kitchens in shades of (environmentally) green. I have lots of experience to draw from, knowledge gained from many sources, hopefully presented with a helpful perspective.

KITCHEN THERAPY VIA BLOGGING

Always an intense student of human behavior (including my own ongoing navel-gazing) as well as being fascinated by the WHYS behind my clients' design decisions, in part, to make sure their decisions are authentic/organic to their needs and/or desires, much of this blog has been dedicated to highlighting potential pitfalls in the decision making process of designing one's kitchen.

Many people do a kitchen once in their lives. If not once, then at most, only a few times more. The decisions made NEED to be as right as they can be at those moments in the design process. It's a time to look in the present, as well as forward, and back, especially, as I help my clients and readers unravel habit vs. desire, as one example. This is a part I love about writing this blog and working with clients whether for a one hour session or for a year and a half project. It's easy and natural for me to "nudge", probing for answers, hopefully in positive ways. I simply love the process, and I'm good at it. I define the "still waters run deep" personality for better or worse...my kids will gladly tell you the "worse" part of my being a deep thinker. Hmm, my husband may too, for that matter.

A REAL PASSION OF MINE

At the time I started this blog, I also immediately thought, "Yes, now I can also share another passion of mine, one that is little known and rarely followed here in the US - Scandinavian kitchens! Yes, I'm completely biased, having a 100% Danish heritage as a first generation Danish-American, having visited my family in and around Copenhagen my whole life.

That said, there IS a quality to many Scandinavian kitchens that is unique, intelligent (not as much "stuff"), and just downright visually interesting - if not always beautiful in a conventional way. I've been lax and am gearing up to show you more of these great kitchens soon. I strongly believe the Scandinavian kitchen is at once classic and always fresh. 

At last count, I have close to 160 magazines from Denmark, Norway, and Sweden in my Scandinavian magazine "library" with a subscription of about 5 right now. They are all in my office, categorized by name and date. Did I tell you I'm just a bit obsessive? Let me tell you about my 200 roses from my previous garden, which we just left a year ago, not to mention the tens of thousands of rose, perennial and garden images in my hard drive. But, I digress. It's a blessing and a curse...but it is a life lived with passion, I'll tell you that! It may be why most of my posts are longer than shorter. 

WHAT'S NEXT?

Hmmm...good question! What would YOU like to learn more about from me? Please share that with me in the comments.

You can absolutely count on my continuing, and intense, observation of lifestyle trends in the home, talking about how new products make our lives delightful, all the large and small things we need to remember as we design our kitchens, and always...the meaning of life in the kitchen!

 I'll continue to (happily-cool food and people) trudge through 20+ kitchen/design events/seminars in New York City in one year, attend several design related conventions in and out of New York, scour the blogs and magazines for new insight, hang with my tweeps on Twitter and chat with fb fans (be a fan!) fly here and there for product training, and read every single press release. How lucky am I? This industry is the BEST.

And my readers? You're REALLY the best, and you feed my soul when you comment. Now, speaking of commenting, I do need to be better at responding to comments, and I will try. I read every one. I have my hand in so many things (big news on a few fronts to come) that there is always something that has to "give" somewhere. But I'll tell you this: the second I get a comment, I stop what I'm doing to read it however long or short it is. They just give me such joy during my day. I pledge to engage more with you, to reciprocate for the joy you give me.

Thank you!

 

Delta Pilar Faucet - Touch20 Technology

About a month ago, I was asked to review the Delta Pilar Faucet with Touch20 technology and provided the product by Delta. I knew this might be a perfect product for my son Independent Product Analyst to test in my apartment in Manhattan Independent Product Testing Laboratory.

Review aside, do you know what the chances are to get your college kid to return an email, let alone write about a piece of his life on his mom's blog? Reading his review (it was sent to me at 3 am-no surprise there) gave me much insight into features, benefits, and new, learned, behaviors surrounding this faucet technology. Without further ado, here is my son's manifesto comprehensive review (as well as evidence of where my college dollars have gone these past nearly four years-graduation in May 2010!) I think you will enjoy reading this as much as I did. I asked for a paragraph or two, but I couldn't edit it, it's too good!

 

We are a pair living in New York City, and we love to cook, which is a byproduct of our statuses as near-starving college students.  Therefore, the kitchen is a very important place to us. It's a small space, typical of kitchens found in New York's cramped urban dwellings.  We were thrilled at the opportunity to test the Delta faucet because, not only do we appreciate functional kitchen appliances, but we have a constant bone to pick with germs as well.

Our menus consist of a lot of meat, poultry, and fish, and before I met my girlfriend, cross contamination rarely, if ever, crossed my mind.  Since this realm of enlightenment, for better or for worse, every time I touch meat or fish I wash my hands immediately after.  Washing your meaty hands with a typical faucet is trickier than it sounds if you don’t want to spread any germs, as it usually involves a lot of elbows, wrists, forearms, sometimes even a foot, or a chin, in the attempt to maneuver the faucet lever higher or lower.  As you can see, this was becoming an issue.

Enter shiny new Delta faucet with removable head. The faucet head can be toggled between two different water flows; spray and regular stream, and it is nice to have both options.  There is a magnetic ring that holds the spout in place for easy removal and reattachment, although the head needs to be faced forward for it to take hold. In addition, the water pressure can go quite high which can be useful, and the temperature changes quickly between hot and cold, which means that unintentional scalding happens a lot less.

When we first started playing around with the touch feature of the faucet, we were like cave people at the dawn of time, touching and poking the object and measuring its responses.  In our studies, we found that it could be slightly temperamental, mostly when the area of the faucet being touched is wet.  This isn’t much of an issue since there is a whole lot of other area on the faucet from which the water flow can be activated and deactivated. 

Since we are dish-glove wearers when doing the dishes, it was of utmost importance that we didn’t have to de-glove to turn on and off the faucet, and thankfully we were not disappointed.  And you may ask “how do you move the faucet around then without activating it?”  It is a logical question, but the engineers at Delta have accounted for that, and designed it such that if you touch or grasp the neck and maintain the touch for a few seconds, it will not turn on or off but stay in the same mode.  This is subject to a certain amount of trial and error, however, and will most likely improve as the technology improves.

The old fashioned on and off handle is also “touchified,” which is confusing at times because you can turn the water on by touching and lifting it, although it must be in the lifted position for water to flow.  This reality takes a bit to wrap one's head around, but in the end we think it’s best to leave it lifted all the time, since it won’t turn on otherwise and it would ultimately defeat the purpose of the “touch and go” aspect of the faucet.  

An understandable concern with this, especially for city dwellers is "what happens when a cockroach (they have P.O. boxes in New York City) or rodent, or perhaps a pet, activates the faucet by accident?"  This is entirely possible since it can be sensitive to a small touch, but there is nothing to fret about because it will automatically turn itself off after four minutes (should be half that). Editor's (mom's) note: We do not have said cockroach or rodent issue-if we did, someone's head would be on a platter!

M&M Cooking TogetherSince Manhattan apartments are especially small, we are constantly in or moving around the kitchen area, so we had a lot of contact with the Delta faucet.  Besides the whole germ thing, the touch feature was very convenient just for the fact that you don’t have to reach those extra few inches and lift up the on/off handle; a quick flail of the finger or forearm is all it takes to turn the water on and let us complete our objective. 

The aesthetics of the brushed metal swan neck faucet are elegant, though I would like to see the touch on/off functionality migrate to different designs to suit a broader range of kitchen and bathroom décor.   The soap dispenser is however surprisingly boring, and it would have been nice if Delta could have taken their mission of decreasing cross contamination a step further by implementing an easy touch soap dispensing system.  Nevertheless, the faucet is the focal point of this unit, and deservedly so.  Since our use began, we have denied millions, if not billions, of pesky germs and other toxic bio hazards from inhabiting the surface of our faucet, making it one less pit-stop the little buggers can hitch a ride from.

As the designated but proud germaphobes of the family, we are happy to have this newly found sense of cleanliness and convenience in our lives.  It is a great start to something that I think will catch on for many. I now have the urge to tap every faucet I see to turn it on, which is either just muscle memory or the mark of a good product.  I think it is the latter.

 

Editor/mom/Susan: Thanks for the review! My personal observations, after light use over a four day period, are also positive. It was a bit confusing at the start as to what position to leave the main lever in, but it's not rocket science. You figure it out. I felt the faucet spout was too long, falling toward the front of our normal sized sink, which means it should be mounted as far back as possible. As far as the concept behind the technology, although I'm a believer (unlike my son) that exposure to germs makes for a healthy immune system (to a point, trust me) I cannot deny the benefits of its time saving (I'm very impatient) attributes. I like efficiency! 

AutoKitchen Kitchen Design Software

A little bit of shop talk here, but I'm happy to share news of this new kitchen design software and technology that I am using.

I'm excited to debut and share information on my new kitchen software with you. It's called AutoKitchen and it's truly state of the art! The AutoKitchen representative, knowing that I am a working designer, offered to provide me with a copy of AutoKitchen software to review and to use in my practice, gratis. I already was using design software, but having recently upgraded my software and being disappointed in the quality of the renderings at the highest level of detail, I thought it a good time to take a look at all the competitors in this narrow field of kitchen design software for professional designers.

As with any product I review (in 3 years, this is my 3rd review) and as is a typical policy for many bloggers, it has to meet my own personal standards as a useful product with qualities that I feel have merit. Otherwise, I decline to review the product, which I have done once after using a particular product and twice in the case of books.

In this case, the graphics (crazy photo realism) were noticeably better than my existing program. I didn't "need" a new program. I was not looking for another program. In fact, I had just recently upgraded my existing program for a nice sum of $$. But, when I looked at this program in more detail, first, in comparison to what I was using, another very reputable program designed for the kitchen/bath industry, there is no question that I was immediately "wowed" by the super sharp graphics that AutoKitchen produces.

This program, from my perspective, IS state of the art! It's a significant enhancement to my business, an upgrade for my clients who will see their kitchen in better detail, and so, I'm extremely happy to share my thoughts on this program with those who appreciate beautifully designed graphics.

As I become more proficient with AutoKitchen (these images are from AutoKitchen's files) I'll be sharing the very cool drawings that it produces. If you are a designer and looking to make a change, I encourage you to take a look at AutoKitchen. If my existing program had been comparable, I would have had no need to a) learn a new program b) learn a new program c) learn a new program, all of which is extremely time consuming and quite honestly, always slow going at first, then takes more time to get fully up to speed, which designers understand. But, as a designer, beautiful graphics are extremely important, which trumps time spent learning a new program, for sure.

Having used my program (with regular updates) for 18 years, I did not make this change lightly; the software had to produce compelling solutions for my business. After my careful analysis of AutoKitchen and its competition over the course of two months, it does. I did not go for test drives with other software companies, but I very closely analyzed finished renderings on the companies' websites (the ultimate issue for me), talked to industry colleagues, and took a hard look at my existing software as well, which involved several sessions with the manufacturer to make completely sure that I was familiar with its top quality renderings options.

Had I not believed that AutoKitchen produces THE finest graphics in the kitchen design software industry, I would not have been interested. Why change a program I was comfortable with after 18 years to something that is second or third best? That would be a bad decision on several levels.

I can report that AutoKitchen's customer service is superb, otherwise, that would surely be a dealbreaker for me. CAD compatability is a big plus too. There is no question in my mind that the time invested is, and will be, worth it. I'm happy to share my perspective on this program. Miguel, from AutoKitchen, is a delight to work with and endlessly patient. 

For further information, call Miguel Merida. Phone: 201-568-3555 or miguel.merida@microcadsoftware.com.

 

Electrolux and More...

Electrolux Kitchen Stories

I want to show you kitchen stories - 89 of them to be exact, courtesy of Electrolux, which is celebrating its 90th anniversary this year. SO...these 89 people with stories are all "kitchen stars", but Electrolux needs just one more to reach 90 - will that be you?

I'm crazy about this concept and find it absolutely fascinating looking at all these (real) kitchen stories from all over the world! You can be the 90th kitchen star! To enter, you must have an Electrolux appliance, even a small countertop or small vacuum appliance is ok. I don't love that requirement, but I DO love the kitchen stories! Enter or not, the kitchen stories are there to enjoy.

Susan's in the Houzz

I just started writing/editing ideabooks for Houzz on kitchen design. I certainly knew of Houzz but due to my busy world, did not focus on the site in depth until I was asked to take a look at it and to add my expertise on kitchen design as a regular ideabook (love that name) contributor. 

I think I may be addicted. I have no time to be addicted, and you may not either, but, the site:

  • is too user friendly as well as beautiful
  • is too much of a (truly) friendly, positive, community
  • has too large of a library of great interiors to ignore
  • allows you to hone in on exactly the style you're looking for
  • has great information
  • has ideabooks that are crazy/fun/beautiful/cool/etc.

to not immerse yourself. So, go ahead, you'll be glad you did, and don't blame me for your time lost! I do think it would only be fair for the universe to give us 2 more hours a day - life is very fast paced, more time is needed to take it all in! Here's my first ideabook... 

 

Here are a couple of recent posts I have written that I'd like to mention.

Small Appliances - Blog Post

This first post was written for my colleage, Kathy Barlow, of the Home Workshop blog. It's about how to deal with those migrating small appliances on our countertops. Take a look! 

Open Kitchen Floorplan - Blog Post

Another post for Decorati that I have not shared with you is an in depth look at the open kitchen floorplan - is it for you? It addresses potential issues, provides ideas for dealing with common problems and gives a fresh look at this emerging concept that many are feeling more and more comfortable with. As a realtor friend told me, "the ad that people respond to is the one that says 'open floorplan' in it." Of course, it's not for everyone, but I think it's a concept worth looking at at this moment.

 

Kitchen Design Trends 2010

I'd like to share this piece with you that I wrote for Decorati.com on kitchen trends for 2010 and beyond. I spent much time in December contemplating where I feel we are now, and some "whys" too. I've thought about where I think we (many of us) are headed, for those of us who are contemplating changes in the way we live in our kitchens. Maybe these thoughts will ring true for you. 

I'd probably add one or two more things. I want to expand on my feeling about many of us wanting as much permanence or longevity in our design and products as we can get. I think that the recent recession, "The Big Recession" as I'm hearing it called, has truly been a wake-up call. I feel that there is a maturity, a sensible way of thinking, that has evolved. Where we can afford it, I feel we want quality. 

I feel that we want performance from the products we select over the long term. I definitely see that new clients seem to be more involved in the design process, more serious, and dedicated. They/you understand that this new kitchen truly may be a one time purchase, and it needs to be as perfect as it can be. That (importance) has been true all along, but, that call really woke us up! If you are planning a kitchen renovation in 2010, my guess is you will take it very seriously and you'll find it to be a very, very rewarding process. I hope you do!

HERE IS THE LINK FOR MY THOUGHTS ABOUT KITCHEN DESIGN IN 2010 Tell me what you think here, below, or on the Decorati comments page. 

Kitchen Odors On Soft Coverings - What To Do/How To Deal

Here's an interesting email that I just received this weekend:

Subject: Grass Cloth Wallpaper in the Kitchen
Message: Hello,

I'm toying with the idea of putting grass cloth wallpaper in my kitchen (but not behind any counter space or the stove) and was wondering your thoughts about this idea.  A kitchen designer we meet with suggested against it because it would retain smells from food prep.  This will be in my kitchen that is not heavily used...maybe one meal every other week.  Would you recommend grass cloth wallpaper in the kitchen?  People put fabric curtains up and sometimes have fabric covered furniture in the kitchen and would seem to be the same.

Thanks, Amanda

This is a great question, Amanda. As our kitchens become ever more integrated with surrounding living areas and/or decor, it's time to think about this question! I've been a strong advocate for some years of using soft fabrics, wall coverings that we love, as well as artwork, in the kitchen.

These decorative elements sometimes come with a "price to pay" for their inclusion in the kitchen. In my own kitchen, I have a sofa as well as good artwork, so I have lived with this issue.

Here's the answer you are NOT looking for, unfortunately. I cannot advise you specifically, as I am unaware of two things:

a. the proximity of the wallcovering to the main part of your kitchen. Even though you mention that it is not a backsplash treatment, it could well be surrounding your cabinetry, oven, and cooktop areas, and

b. whether you have adequate ventilation in the kitchen

In the end, it's really about the type of ventilation that you have in your kitchen. I'm referring to a hood or a downdraft (a poor cousin.) If your cooking ventilation is planned properly, cooking odors, fumes, and toxins are a minor issue at worst, but it depends on the proximity of the soft coverings to the cooktop or oven. "Prep" as you note, is a non issue. Cooking and moisture will affect the soft coverings. Cooking a meal once every other week makes this entire problem even more of a non issue, especially if you have adequate venting.

It IS important to understand that your fabrics in and around the kitchen, over time, may be somewhat affected by cooking odors, etc. Soft coverings in a kitchen, whether on the walls or on furniture, will also experience more wear than they would in other rooms...people leaning against or brushing against walls, frequent use of fabrics on chairs and pillows and increased general use of soft coverings.

Thinking flexibly about the durability of your soft coverings is the way to go. You may want to put "clean the fabrics" on your schedule for once a year. I happen to use and like Stanley Steemer but it's best to check with a professional fabric cleaner for more expensive fabrics and furnishings. Cleaning grasscloth is not easy or even recommended in most cases outside of using a vacuum for surface dust.

That said, you may need to reevaluate the overall durability of your grasscloth, say, 5 years down the road. Keep expectations for soft coverings flexible, again, as the durability will depend on use and ventilation issues. Small image from the book "Kitchens" by Chris Madden.

Buh Bye 2009 - Hello 2010!

Go here tomorrow, from 5:50 pm EST:

Watch live streaming video from 2010 at livestream.com

 

2009 was my best year and my not-so-great year for various reasons. The best part of 2009 was the birth of my first grandchild, Chloe, a bundle of joy from my precious daughter, Kelly.  Everyone can just stop having babies now, ok? Chloe has broken the mold for the most perfect baby ever. Done!

The not-so-great year was because, well, who wants to talk about that when we're ringing out the old and ringing in the new? In FACT, I'd say looking at 2010, I can tell you that some VERY wonderful things are going to happen in my world, a couple of which will be big surprises when I share them with you - that's all I'll say!

I have great excitement, hope, and positive expectations for 2010. I feel poised more than ever before to contribute positively to my industry, an industry I truly love working in every day, and to all of my readers who look to me for insight and information on all things kitchen design-related. My passion for the work that I do in its various forms, is stronger day by day.

I feel I am now, and for the foreseeable future, at the best place possible in my career. I have many years of well-rounded experience as a Certified Kitchen Designer and sole proprietor of my business. I'm, by definition-my family would attest (and groan)-a constant deep thinker, an observer of people, of where we are now, where we might be going and of the tools we choose to use along the way which define who we are and how we aspire to live. I look for the "profound" in the "simple." The meaning.

I travel to design shows during the year, have relationships with allied professionals in the kitchen and home furnishings industries, I read each and every press release that enters my inbox (nearly daily)...and save all of them! I answer interviewers' emailed questions fairly frequently which takes time, attend as many press events as I can in New York City (how wonderful is that?), and visit beautiful showrooms. I read and read and read, using Evernote.com to save and categorize great online information and read my favorite blogs with the assist of netvibes.com (which is so pretty to look at!)

My 3 large monitors at my desk assure productivity, although I do (productively) lollygag more than I should. And, of course, I design kitchens and do phone consultations in between all of this busyness, not to mention monitoring my Twitter account, 2-Facebook accounts, blogging and guest blogging duties. If my updates here are not as frequent as they should be, that's why. I would love to change that and post more frequently. I have ramped up my knowledge/product/design-seeking activities relating to kitchen design since I started blogging nearly 3 years ago, and this year, my pace has dramatically quickened in an enthusiastic effort to take it all in! 

I need to say this...SO often, I'll be somewhere, seeing something interesting and think, I have to share that, I have to write about that! Sometimes I do, and often, other duties intervene and I just do not get to it. The point is, this blog is a little piece of my soul, it really is, and that is because the kitchen is where life happens...the soulfulness of food, its loving preparation, made for one-enjoying solace and thought at the table, or for a boisterous family. The process, which ends in finding one's favorite seat, or gathering around a table, is what rejuvenates our bodies and spirits.

I could write two paragraphs easily on meaningful activities that take place in the kitchen and the profound impact these activities have on an individual or a family, but I'll save that for another time. Suffice to say, the kitchen is a special place for me. I know it contributes good, nurturing, and nutricious things for our well being and I know you feel a similar way. Isn't it great to share our thoughts about this fantastic, seemingly utilitarian space in our homes? It's not so simple as being defined as a place to prepare food. Trust me. 

It's all good...really good. I had NO idea I'd be writing this lengthy piece. I just wanted to say Happy New Year and show you where I went last night! But, it's fitting to elaborate at the year's end, and I wanted to let you in just a bit on how I think, how I work, and how I love working in this segment of the design industry. Plus, as I said, I'm feeling VERY positive about 2010 and wished to share that with you too.

So LOOK where I went yesterday! I went to the top of 1 Times Square where the fabulous (12 feet wide!) handcrafted, Waterford crystal ball is going to drop on Times Square, illuminated by Philips LED colored lights. Waterford Crystal hosted the event and the glasses in the slide show below are Waterford crystal. The representative from Waterford wants everyone to use their crystal every day...it's strong! Follow the 6 1/2 hour broadcast and interact with other revelers around the world via Twitter and Facebook. Me, I'll be checking into this party, absolutely, but first, I'll be strolling down (probably in the rain and/or sleet) from my apartment on the upper west side to Dizzy's, one of my very favorite places in New York, and back again to settle in after the set. When fireworks erupt loudly in Central Park at midnight, we'll go down to the street, look upward to see the show, and be thankful for a wonderful first moment of 2010!!

I wish a wonderful first moment in 2010 for you too, and many, many more! Thanks for hanging out here with me! I have SO much to tell you about...coming soon! Don't miss:

HERE'S THE SLIDE SHOW OF THE BALL UP CLOSE AND PERSONAL!!

From my family to yours...Happiest of New Years! Oh, and let me point out the redhead in the back who, when I asked each person permission to use this image, said, "sure, go nuts with it." Taco night...last Saturday night...baby Chloe is sleeping!

Kitchen Design & Floorplan - Holiday Edition

We still have one more huge holiday to go this week, but for those who are just fresh from hosting visiting family and friends in your home or for those who endured challenging kitchen floorplans (sounds like a therapy session topic) tell me the following about functioning or visiting in your kitchen, or any kitchen you were in over the holidays:

what did you love?

what did you hate?

what must you change?

what worked surprisingly well?

what was a mistake?

what was frustrating?

what was the best idea?

These questions are purposely very open ended. Pick your kitchen issue (whatever it is-traffic, appliance placement, dish storage, etc. etc. and expand as you wish.)

Answer any question or questions you like, tell me all about your likes/dislikes, and add more answers over this weeks' experiences and New Years' weekend as well.

Image of Ina Garten's kitchen from House Beautiful.

Notes on a Kitchen Design Career

I received this email yesterday and thought it interesting to respond here...

I live in Canada and am looking for a direction to get into a specific field like kitchen and house design. I have always wanted to get into design/arts, something obviously more creative. Can you tell me what you like, dislike, would do differently....I need some words of wisdom for my future direction.  I am over 50 but do not see that as a roadblock, in fact I am looking at how to create an exciting future for myself by making good decisions now.  Any suggestions would be greatly appreciated.
Thanks,  D

Hi D! Of course, your age is not a roadblock, but I'd also want you to set out a clear plan. First, I'd like you to think about this: what does an "exciting future" as you note, look like to you? What does success look like? Please visualize what that truly means and that will be one important piece, a guide to your future and to the path you might want to take. How much time are you willing to take for education? How much control over your destiny do you want (work for yourself or someone else?) Do you want to focus on a particular segment of design? You say "house and kitchen design." It is unlikely that you can be an expert in both of these disciplines. You must go to nkba.org or asid.org to start your path if you are interested in design, as becoming affiliated with a national association will give you many benefits, including, directing you toward various types of educational institutions, their own, included. These are questions to ask/answer yourself, you need not answer them here. This is meant as a brief overview. 

What do I like? I LOVE, absolutely love, the kitchen and bath industry. This is an industry that merges analytics as well as aesthetics, which is the number one reason why it attracts me. I'm an analytical sort (kitchens to the 1/8 of an inch)...and love to explore design and aesthetics as well. Is that you too? In addition, there are so many smart and talented people in the kitchen and bath industry as well as manufacturers who are constantly innovating. For me, it's all good, every day. 

What do I dislike? I dislike those "designers" who are production oriented and are only interested in doing the minimum, with speed, executing the same signature/tired designs over and over and taking along unsuspecting clients with them. That annoys me. Every kitchen should be taken seriously, doing one's best work for each situation. When a homeowner does a kitchen once, maybe twice in their life, I think we designers need to remember that and design accordingly-with enthusiasm and care.

What would I do differently? I have diverse experience in low end builders' volume kitchens, middle end kitchens, the very high end luxury market, kitchens of every size from tiny to huge, urban/suburban/rural kitchens, kitchens for those physically challenged and spec kitchens. It's been a privilege to have had experience in designing so many different types of kitchens and I would not change that. I recommend that. I honestly like the track my career has taken for its diversity, don't think I'd change a thing!

I hope the answers to this very preliminary question have helped you and others considering this path!

Holiday Cooking

Holiday Cooking has everything to do with flexible kitchen design. Flexibility in kitchen design, as I define it, is having the foresight to plan adequately for multiple lifestyle scenarios such as holiday cooking...as simple as that. Foresight is security!

I do a lot of thinking and observing in and immediately around the borders of my kitchen, both as the action is happening and in later reflection. I am nearly always taking a fresh as well as an analytical look at what happens in my own kitchen. I'd like to share some thoughts about what happened in my kitchen over last weekend which was very revealing.

My husband and I hosted a dinner for our friends, just one other couple. I chose the menu, not for the number of pots and pans to be used, but for the food I wished to serve. Nothing unusual about that. I have a 36" gas cooktop in my kitchen which I inherited when I moved to this home a year ago.

A question: Is there anyone who feels that a 36" five burner cooktop is truly useful? If you find this cooktop useful, please comment, I'm waiting to be enlightened! Me, I'm convinced it's not useful beyond four burners and has few advantages over a 30" size cooktop...and this weekend was my final realization of that. The small extra space between the side burners is of little advantage. That said, it's a completely subjective statement, I know.

Needing numerous pieces of cooking equipment in the course of preparing the main course, I found myself stacking one pan on top of another as dishes needed to be removed from the heat and/or replaced with another pot since the surrounding countertop was only partially available. It felt like, and was, near chaos, as I think back.  It was the antithesis of enjoyable, and I love to cook.

This past weekend's cooking experience surely illustrated the importance of countertop space! But, in giving thought to how a kitchen can be, perhaps, more orderly and efficient during the cooking process, flexibility came to mind. One flexible solution? A portable induction cooktop. I'd like to share two good brand name portable induction cooktops with you. Let's also compare a few of the more important specs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Viking Portable Induction Cooker and Fagor's Portable Induction Cooktop

POWER:

  • Viking: 1800 watts
  • Fagor: 1300 watts

Comment:  Be aware that the watts of a typical induction burner on a cooktop is in the area of 3000. That said, even at 1800 watts, it may not be the best idea to keep a dish cooking on that level for extended periods, given the likelihood of a lack of exhaust ventilation where the portable cooktop is placed. Think about how much power you need...is it for low heat/simmering which could be very helpful, or to boil that pot of water, or both?

SIZE/WEIGHT: 

  • Viking: 12"x15" 17 lbs
  • Fagor: 12"x14" 7 lbs

 CONTROLS: 

  • Viking: Knob with six power levels including simmer/infinite settings between levels
  • Fagor: Touch Pad (with timer, counts down from 180 minutes) Has six power levels beginning at 190 degrees

Don't forget that cooking equipment used with induction cooktops will hold a normal household magnet as a test of its suitability. If it does not hold a magnet, it will not work with induction. Leave adequate space around a portable unit too so it does not overheat. Take a look to see if there is a particularly good spot in the kitchen that could be a designated "second cooking" area when your cooking is under pressure. Amazon has more portable induction cooktops for sale, but I know these two appliances as good, reliable, brands. 

Had I had a portable unit, I think I would have been very much more organized in the kitchen and felt more in control. Portable induction cooktops have a viable place in many kitchens truly offering the ultimate in flexible cooking. Being in control feels goooood.

First image from Fagor, second...Viking.

 

Holiday Kitchens

Decorating the kitchen for the holidays is often overlooked as we go about decorating the rest of our home (and we have many big and small holidays in December not the least of which is Underdog Day on December 17)! We're probably in the kitchen even more during this period of time (National Brownie Day is December 8th) so here are a variety of ideas - traditional, fresh, modern, green to add spirit to our kitchens.

Ten Ways To Add That Holiday Spirit 

1. Replace your collections and accessories around the kitchen to a single color theme for a unifying color story - sounds easy, and it is - all objects are one color. 

2. Change your collections and replace with objects of a common theme - a reindeer theme, a Hannukah star or dreidel theme, and so on. Watch the creeping clutter factor! Group similar shapes and forms for a simple, yet strong, impact. Or, one large item, with multiple small items grouped around. Or, alternating small and large pieces in a roughly 1/3 (small size height) related to an object that is an additional 2/3 taller in height along a line, makes an interesting pattern - short/tall/short/tall, etc.

3. Add decorative lights (disregard word "Christmas" on site-lots of different colors for various holiday themes). Lighting can go above wall cabinetry, under an island countertop, underneath a toekick, surrounding a window or a backsplash. Look for unique patterns to create with solar or led lights.

4. Bring in new linens in your holiday color - tea towels, placemats, table cloths, napkins. Replace seat cushions or add slipcovers

5. Gather large, downed, tall and thin branches, grouped together or used in singles. Position them standing up in corners of a room, as is, spray painted in your holiday color, adding lights and ornaments if desired, or just a single colored ribbon on various branches. Gather acorns and pine cones. Paint all or a few and use decoratively as ornaments, line up on a window sill or shelf for a lovely natural holiday effect. Save for next year. 

6. Place holiday ornaments in a glass or other large bowl in one or more places, small or large ornaments in small or large bowls, any way it looks right to you. So easy, so festive.

7. Make a string of ornaments - attach to ribbon (tied or glued on) and frame a window, follow a ceiling line, make vertical "stripes" on a single wall from floor to ceiling, create a concentric circular motif as a wall feature

8. Hang a number of single ornaments in any motif from the ceiling a short distance, up to approximately 8" long, surrounding a light fixture, in a freeform pattern, or another motif that attracts the eye

9. Add candles, candles, candles (with care and safety in mind!) Candles in one color throughout the home, different sized candles grouped together, candles surrounded by ornaments on a tray. The season for candles is here!

10. Bunch together 6-12 ornaments (may be similar or varying proportions and situated at different heights), tie together with ribbon and/or glue and hang in a doorway, below a lighting fixture, from the ceiling in a logical place, in the window for a modern, cheerful, jumble of color and form. 

Bonus Idea

AFTER the holidays (or instead to celebrate the coming winter solstice) use white in various ways to add reflecting light to your space, adding a bright feeling to lift the spirits and a true celebration of the winter season. Don't stop at the holidays! Images: top- CB2 catalog, middle- BoligLiv magazine, bottom- Martha Stewart.com

 

The Kitchen Table

The kitchen table. There is a certain kind of magic that happens around a table. The table becomes a catalyst, a force, that, surrounded by people with positive thoughts and love in their hearts, makes them ever more connected as the words fly about, laughter erupts, a meal ebbs and flows.

As I design my kitchens, I visualize this "future magic" at work and think in terms of ambiance and comfort. Second to the function of the kitchen? Never.

Beyond the Thanksgiving meal "event," as a host or a visiting guest these next days, don't miss the magic that is happening at the kitchen table. It appears at breakfast, while sharing a late night snack, or for all other reasons one gathers 'round the table.

This type of magic is real. I was fortunate to experience it last evening with loved ones crowded around the kitchen table. I hope you do too, and if you are so inclined, please share your thoughts with me.

Sagaponak Kitchen 7