NEWS: the builders are IN, and we are re-building it: my second kitchen. I own a home built well before 1945, and I am fortunate enough to have an entire room attached to the primary house, but with it's own entrance.
So, you will forgive me for being
all about kitchen these days:
Every kitchen needs a pantry.
My goal is to strive for in pantry design is "at a glance visibility". Everything stored should be immediately visible. Before the area of microwave meals and processed cuisine,a well-stocked pantry was required for good domestic management. MY second kitchen was a large room, and we've made a wall,installed a door and I will have a walk-in pantry!
I have a massive pantry-envy, and she's such an inspiration
(this is what I'm looking for!)
A walk-in pantry is usually a small room, essentially a closet for storing food, separate from but adjacent to the kitchen, called a "larder" in the old days. It might not be as functional for most of the modern-day families, it's not meant for those folks who go to and do their daily food shopping. The walk-in pantry is designed and made to store all the produce from our garden: canned vegetables and preserves; cured bacon and dry-cured ham hanging from the ceiling, large batches of fruit stored over winter and kitchen appliances, large cooking pots, pans.. and so on.
There are many, many lists that tell us what should we store in our pantry, called "essentials" - but I take them with caution, because, for one, I will never stock on soy-sauce or canned beans, since I am allergic to both of those products. I would also get much less "pasta", and much more flour, since I make my own.
(And, then there are the "hanging" items: you don't see a whole pig's rib, lines and lines of home-made sausages, couple of dry cured hams and a whole chunk bacon on many pantry "essentials" lists, do you?)
That is why planning our larder is an individual adventure. And, I am looking forward to it!
How about you?
Do you share my dream about rows of home-canned winter food?