|Cheers to reorganization - pour me another while I watch you reorganize - Photo by Wasabi Prime|
Don't worry, we weren't subjects of a friends/family intervention. More like a Furniture Intervention. We did some recent decor upgrades earlier in the year -- the Mister and his achy vertebrae were dying for a new bed. We did the Portlandia thing and got an organic, locally-produced bed from Seattle-based company, Soaring Heart, which I'm sure the mattress had an epic story attached to its origins, much like that Portlandia episode about disturbingly locally-raised chickens. We also had to get a new non-locally produced, non-organic, likely Made in China/India/Philippines platform-style bed frame from CB2 (which is basically Crate and Barrel for rich college kids), because these schmancy Seattle-andia mattresses don't use box springs and that was what we had for the last epoch or so, give or take twelve years. The locally-sourced bed on the not-locally-sourced bedframe must have stirred my nesting loins into finally tackling something that had been pawing at me like a rabid monkey -- or maybe that's just Indy -- getting a new home for all our bar glassware.
|New bed, new buffet/credenza, but still same Indy - Photos by Wasabi Prime|
Blame the Portlandia Bed, because after seeing how nice the new bed looked, I was reminded how poorly mismanaged our kitchen space was. Every time I did the dishes, it was like a horrible game of Jenga to try and fit everything back into our towering pile of stuff, most notably, our bar-related glassware. You know this game of which I speak, because you also have cabinets dangerously overstuffed with stacks of novelty and local brewery-branded pint glasses, wine glasses of all shapes and sizes, several of which you may have drunkenly stolen from wineries and hotels. Clearly, our glass is full of class.
|We are alcoholics - Photos by Wasabi Prime|
Luckily, we had good, strong friends who were available to help lug the thing into place, and in the meantime, I got to taking stock of our glassware, which was quite an experience. I had no idea we had so much boozeahol-related glasses stored in our cabinets! I had old wine glasses from college, which I know sounds fancy, at least until you find out we were drinking cheap beer out of those things. Putting everything out onto the kitchen counter and dining room table was like watching our liver's lives flash before it.
|Holy crap, we had a lot of drunkahol glassware - Photo by Wasabi Prime|
|Ahh... order has returned to the Universe - Photos by Wasabi Prime|
While this isn't a typical edible-related post, the accessibility of one's kitchen speaks a great deal to the level of happiness of the people trying to use it. I like keeping the cocktail hour-related items separate from the cooking items. It puts them back in a place of specialness, that a nice glass of wine, a cold beer, or a cocktail is a treat, and that using the right glass for the right drink is far less of a chore, now that I don't have to wonder how the heck I'm going to put it back once it's been washed.
In the end, a feng-shui-ed, well-organized kitchen and dining space just means more time to get back to what's important -- Releasing the Kraken.
|Let's GET. IT. ON. It's five o'clock somewhere - Photos by Wasabi Prime|