Chapter 4
Kitchen
Everything Plus the Kitchen Sink
When I cook, it’s like a concert on the stove.
—Patti LaBelle
Who says you need a gourmet kitchen? Lots of amazing cooks, famous and otherwise, work in cozy kitchenettes. But if your kitchen is expansive and stunning, I hope you enjoy every inch of it!
And that’s the point of refreshing your kitchen—making the entire space work for you.
Certainly, plenty of puny kitchens exist. Think about those in efficiency apartments—known for their mini microwaves, mini fridges, and hot plates—plus those on boats and trains. Even the staff on the Orient Express must create their gourmet meals in two cramped (and moving) kitchens for one hundred passengers multiple times a day.
The smallest kitchen I’ve ever seen belonged to my friend Louise. The children’s book The Teeny-Tiny Woman (who lived in a teeny-tiny house) always reminds me of her. Only five-foot-two, this charming woman and my Granny Dude’s dear friend created a kitchen so small that only she could stand in it. Perched in front of her stove, Louise could turn ninety degrees to the right to chop onions for her spaghetti sauce, another ninety degrees to place her knife in the sink, and another ninety degrees to reach into the refrigerator for Parmesan cheese.
All of this efficiency was thanks to her own design. A crafty and clever person with mobility challenges, Louise decided to split her childhood home into a duplex so she’d have an easier-to-manage living space plus a slight income. That’s when she transformed a former bathroom into her teensy cookery.
But this sweet spot was also aesthetically pleasing. Louise was just that way. Everything—floors, counters, appliances, metal cabinets, and enamel sink—gleamed bright white. But all around the ceiling, shelves showed off her collection of clear bottles of different shapes and sizes, which she had filled with colored water—red, yellow, blue, orange, purple, and green. They lent the room a fun, joyful look.
Getting Inspired
Certainly, Louise’s kitchen was the heart of her home. That’s true for most of us. And no wonder: It’s where you bake your mom’s signature cinnamon rolls, whip up your dad’s famous pancit, follow Ina’s recipe for coconut cupcakes, and slow-cook your best friend’s lemony white bean soup. More important, it’s where friends and family keep you company, nosh on appetizers, or even help out—chopping veggies, mixing drinks, or decorating cookies.
Even in Louise’s Lilliputian kitchen, she kept a stool so I could join her as she cooked. I remember other kitchens belonging to the women of my childhood: In Ibb’s immaculate and elegant kitchen, she always had a plate of cheese and crackers ready for my visit; it sat next to a vase of fresh flowers in the summer and a bowl of porcelain fruit in the winter. Ruby’s eat-in kitchen had an alcove with a trestle table that made the space feel super cozy. She somehow figured out that I liked filet mignon, and so on countless Thursdays, she’d make me a steak, a baked potato, and a seasonal vegetable—always setting the table with sterling silver.
But it was Granny Dude’s kitchen I remember most for countless canning sessions. While Granddad grew a half-acre garden, Granny Dude and my mom would reap the produce rewards, putting up eighty quarts of tomatoes, tomato sauce, tomato juice, and even tomato preserves every summer. I loved the canning hubbub—the boiling pots on the stove, the clink of the jars, and the amazing smells, especially on tomato days. The tomato jars took up every kitchen surface.
And then there was their pickling: pickled beans, pickled beets, pickled cherry tomatoes, pickled corn, and four kinds of cucumber pickles—sweet, dill, ginger, and bread and butter. Plus, they’d put up corn, green beans, and peaches. And I can’t forget the apple butter and apple jelly, plum jelly, strawberry jam, grape jelly, and even grape juice. (My mouth is watering!)
Granny and Granddad always made those days an event. At the end of a long canning session, they’d throw burgers on the grill and we’d hang out well into the evening. Meanwhile, the jars would remain in the kitchen overnight to make sure each can “took”—in other words, that no lids popped. Then the jars would be brought down to the cellar.
Growing up, I enjoyed so many meals fresh from the garden in the warmer months and right off the cellar shelves all winter long. I never was a picky eater—how could I be with this abundance?
These days, if you look online, plenty of pantries feature wall-to-wall plastic containers filled with processed foods. They’re colorful and pretty. But few things are more compelling to me than rows and rows of Ball jars filled with vibrant, canned produce.
Remembering all of this may sound like yesteryear, but plenty of millennials and even Gen Zers have glommed onto canning, inspired by splashy social media posts, the joy of gardening, healthy living, and caring for the environment. So much so, in fact, that not long ago, there was a shortage of canning jars!
HL Tip: Mason jars are the answer to myriad household needs. Plus, they’re charming, whether brand-new and clear or antique and aqua. Use them as great vases, soap dispensers (add pump lids made for that purpose), and luminarias (plunk one tea light in each). Or put them to work in the kitchen—as storage for overnight oats, carry-along salads, and food gifts (e.g., homemade sugar cookies or hot chocolate mix). There are so many more uses! One of my favorites is making whipped cream in sixty seconds. Just add a touch of sugar and ½ teaspoon vanilla extract to 1 cup heavy whipping cream in a Mason jar. Then shake it up. (“I shake it up! I shake it up!” Taylor’s song always plays in my head when I do this. Now it will for you too!)
Time to Freshen Up
My goal is to help your kitchen sing—small or large, gourmet or plain Jane. And while remodeling a kitchen can take months of work and cost upward of fifty thousand dollars (or more), refreshing your kitchen can be accomplished in an afternoon and cost anywhere from nothing to a couple hundred dollars. What are you waiting for? Get started with any of these dozen or so ideas, listed in no particular order.
Find more storage, aka time to show off. There’s no need to stash away your kitchen supplies and tools. So many kitchen accoutrements are aesthetically pleasing. Plus, if you’re short on storage, hanging up your kitchen gear, almost as if it’s art, frees up space in your cupboards.
Remember Julia Child, queen of French cooking and public TV for decades? She famously hung up all her copper pans, pots, and utensils on a floor-to-ceiling pegboard, even drawing around each item on the board so she knew exactly which tool went where. What a brilliant idea—especially for small spaces short on storage. If that was good enough for Julia, I’m certain it’s good enough for us. Bon appétit!
HL Tip: To make delicious ice cream sandwiches, I cut corners: First, I use a boxed mix of brownies, which I bake in a 9 × 13-inch pan lined with foil overhanging the sides. After the brownies have cooled, I use the foil to lift out the brownies. I then cut them horizontally with dental floss; with the floss encircling the rectangle of brownies, I place the end of the floss on the right side in my left hand and the end of the floss on the left side in my right hand and then I pull; the floss slices right through the brownies and separates the top from the bottom in roughly equal halves. I then place the bottom brownie half on a metal serving platter, spread a layer of softened ice cream across it, replace the top brownie layer, and stick it in the freezer to harden. Ten minutes before serving, I remove the pan from the freezer and cut into sandwiches. Simple and tasty!
What else do I mean by showing off? How about mounting a ceiling or wall rack to get your pots and pans out of your cupboards and hanging up? Maybe stash your cookie cutters on a mug rack. Rather than fill a drawer with mixing spoons, spatulas, and the like, keep them right at hand by storing them in a basket, antique crock, large vase, or flowerpot (my choice)—on your counter or attached to your wall.
In my kitchen, you’ll also find an Arthur Court platter mounted on the wall, a perfect spot considering there’s not a single drawer or cupboard in my kitchen that could accommodate it. Besides, I’d rather see this good-looking item every day on my wall than tuck it away on top of my refrigerator where it’s out of sight and gathering dust. More important, because it’s on display, I use it all the time—not just every Thanksgiving for my turkey and all the trimmings, but also for a simple display of appetizers, to keep my ice cream sandwiches cold (I just throw the platter in the freezer an hour ahead of time), and much more. One thing is for sure: That platter elevates everything I serve.
What pot, pan, or platter might you pull out of your cupboard and hang up? Displaying serving pieces all year round keeps them within reach for entertaining—and for any weeknight dinner. I recommend using L-screws, rather than plate hangers, so platters are securely fastened to the wall but easy to grab. Hang two or three items and suddenly you’ve got extra cupboard space.
What else can you show off in your kitchen? How about your collection of serving spoons, a trio of colorful colanders, antique ladles, or even foods? Cookies, candies, cereal, and more look great in clear canisters—selected simply for their aesthetics. (The Golden Girls’ Rose Nylund was right.) Display them on your counter or tuck those canisters away. Every time you open that cupboard, your storage will make you smile!
Lighten up your space. As I noted in a previous chapter, three types of lighting light up any room: ambient (or general) lighting, task lighting, and accent lighting. That’s certainly true in the kitchen, where you prep food, eat, and entertain. Making sure your kitchen features all three can be literally illuminating.
To start, look up. Even the most basic kitchen likely has a ceiling light—anything from a dull dome to a spectacular crystal chandelier. My ceiling light fixture is black, industrial, and a bit octopus-y with eight arms, each ending with a bare Edison bulb. Because my ceiling junction box is a bit off-center in my room, I’ve reconfigured most of the arms to hang directly over my food prep area. (You’d likely never notice unless I pointed it out.) This light fixture checks the ambient and task lighting boxes and, while it’s ten years old, it still makes me happy.
HL Tip: Love lemons? Here are three great ways to put five lovely lemons to work in your kitchen:
First, cut one lemon in half and dip both exposed sides in salt. Then go to town on your countertops (don’t do this if you have marble or quartz countertops); lemon’s citric acid will scrub away all drips and drops, even from stainless steel! Plus, it’s a natural disinfectant! Then just wipe off the counter with a damp cloth to remove any traces of lemon juice and salt.
Second, to clean your garbage disposal, cut the second lemon into four pieces, then drop them down the sink and run your disposal. Not only will the lemon’s citric acid clean your disposal, but your sink will now smell great too!
Finally, with the three remaining lemons, make lemonade. (Doesn’t a tall, cold glass sound great after all that cleaning?) Quarter the lemons and squeeze the juice into a measuring cup. Whatever the total, likely a ½ cup, add the matching amount of sugar, in this case another ½ cup, to the measuring cup. The lemon juice will dissolve the sugar. Then pour the solution into a pitcher, add 3 cups cold water, stir, and drink. Ah!
Do you love or hate your ceiling light? Or maybe you’ve never given it a whole lot of thought. Maybe it’s a bit milquetoast, glowing softly but offering no personality. A truly great light should both fulfill its function and serve as décor. If yours is lackluster, you can upgrade a light, even in a rental. Consider adding an oversized shade to dress it up, or, if it’s got a bunch of individual lights like mine, clip-on shades. You can also replace that 60-watt incandescent bulb with a 15-watt LED for twice the light and a fraction of the energy.
HL Tip: This tip is so good that it should be included on every page of the book or in a very large font. If you’re going to dog-ear a page in House Love, let it be this one.
“Oh, I can’t take credit—it’s Donna Ekberg’s recipe.” That’s often my response when someone asks about a dish I’ve prepared. It’s an inside joke, but now I’ll let you in on it: Years ago I asked Donna—a customer, consummate hostess, and dear friend—what she serves her family for Christmas. When she told me lasagna, I asked for her recipe. “Oh, it’s so easy,” she said with a twinkle in her eye. “First, I buy a giant frozen lasagna. Then I cut it into pieces to fit into my Le Creuset baking pan. I pour tomato sauce over the top, dump mozzarella cheese on top, and bake.”
I so loved her devil-may-care response that ever since I’ve often followed her lead. For example, want my recipe for baked beans? Just mix together two or three flavors of canned baked beans—say, bourbon, brown sugar, and Southern barbecue—in your Dutch oven and heat. Absolutely delicious! And when someone asks for the recipe, just say, “Oh, I can’t take credit—it’s Donna Ekberg’s recipe.”
So next time you’re rushed or just don’t feel like cooking, remember, you can make Donna’s recipe tonight. You’re welcome.
To replace the light completely, purchase a new fixture you love and a conversion kit from a hardware store. If your house was built before 1985, I’d recommend hiring an electrician to ensure your wiring is up to code and your new light fixture will work safely. If your house is newer and you’re handy, watch a YouTube how-to video and be sure to turn off the electricity to that room before attempting. If you’re not handy, hire an electrician for this quick job.
Next up is task lighting, especially important if you’re making coffee, slicing carrots, or pouring yourself a glass of Chardonnay. Like I mentioned, my ceiling light partly covers my task lighting needs. But I also have under-cabinet task lighting for close-up work.
What’s your task lighting sitch? Perhaps pendants hang over your kitchen island, but a second prep space is located far from those lights. Or maybe you like your ceiling light fixture but have no real task lights. Then it’s time to throw some light, so to speak, on the situation. Myriad under-cabinet lights exist these days—from high-tech, direct-wired modular tracks with puck lights to do-it-yourself, stick-on, battery-operated options. Of course, the price for task lighting covers a broad range as well. Your choice will depend on what you’re looking for, whether your home is rented, and what your budget can cover. I’d recommend doing a bit of research before making your selection.
Even easier? Plug in a small lamp on your counter—this super homey touch is an unexpected option. Lastly, you can even use task lighting inside your cabinets and your drawers to make distinguishing your cardamom from your cinnamon and your peeler from your pepper mill all the easier.
HL Tip: I keep multiple measuring spoon sets on hand. That way, when I’m cooking, I don’t have to keep constantly washing a single set. Call me lazy—or a genius!
Last up is accent lighting. In my first apartment, I placed a string of old-fashioned Christmas lights (the big ones) on top of my cabinets and added a timer so they’d automatically turn on every evening. It was a welcome sight when I’d come home late at night.
Today, there are so many more options. Plug in a Himalayan salt light, turn on battery-operated candles, or drape a lighted garland across the top of your cabinets. Or add battery-operated fairy lights practically anywhere—you only need to replace the batteries a couple times a year. You can tuck them in at the toe-kick with a staple gun. Or throw them in a frosted pitcher to serve as a lovely nightlight.
Speaking of nightlights, literally hundreds of options can light your way to a midnight snack. A friend of mine bought a dozen matching automatic nightlights and uses them throughout her house on any outlet that doesn’t sport a plug; they serve almost like aisle lights in a movie theater.
In addition to a nightlight in my kitchen, plus the chandelier and under-cabinet lighting, visitors always notice my carrot sconces and carrot marquee light. What accent lights make sense for your kitchen? What light might make your kitchen all the more welcoming and a place you and your visitors want to spend time?
Throw in the towels. For a small investment that packs a fun punch, buy a bunch of vibrant dish towels that reflect you and your interests. Dish towels used to be boring and utilitarian, but no more. Whether you love candy or carrots, rocks or rock music, dachshunds or Depression glass, you can find a dish towel for that—at online marketplaces, cute boutiques, far-flung cities where you vacation, or even mega discount stores.
HL Tip: To clean a copper pot or pan, reach into your refrigerator and grab your bottle of ketchup. Yes, that’s right—you’re going to put the naturally occurring acid in that classic condiment to work. Add a squirt of ketchup to a paper towel and use it like a cleaner, smearing it around to bring back the gleam to that copper. Amazing, right? Rinse, dry, and you’re done with that ketchup until your next hankering for fries.
Plus, kitchen towels are a fun and inexpensive way to signal a new season. You might prefer gingham or striped towels, plain or whimsical towels, or old-fashioned flour sack towels embroidered by your granny or neighbor whose rummage sale you hit up.
Whatever you choose, rather than keep them tucked away in a drawer, stash them in a basket—on your counter or on a wall—where you can see and enjoy them every day.
Dish towels are also practical, lessening the need for paper towels and napkins. Use them not just to dry your dishes, but also as counter cleaners, hand wipers, and napkins. When you’re entertaining, place a favorite dish towel in a basket to hold croissants or under a platter to show off your charcuterie assortment. I’ve even seen dish towels designed to loop around a paper towel holder—they can be used, washed, and used again and again.
Decorate your kitchen with carrots. Not really—that’s my thing. I have carrot platters, a carrot tablecloth, carrot cookie cutters, and more. (Yes, I really do.) But your thing might be birds, quilts, or motorcycles. Why not personalize your kitchen with the things you love? Doing so will make you happy.
Throw it at the kitchen wall and see what sticks—just like a perfectly cooked strand of spaghetti. Here’s a bunch more kitchen refresh ideas to consider:
- Make a splash with your backsplash. Don’t have a backsplash? For a (very) small price, create a backsplash with removable wallpaper. These days, you can find it everywhere in all kinds of colors, patterns, and textures. Removable wallpaper is easy to wipe down and, of course, easy to remove—especially important if you live in a rental. You might even consider covering a wall or your whole kitchen in removable wallpaper. Perhaps you’ve always wanted to live in a loft with an exposed brick wall. Now you can—with exposed brick wallpaper. One more idea: If you have a tile backsplash that you can’t stand, you can actually paint over it with an epoxy refinishing tile kit and any color paint you wish. Just be sure to follow the directions and prep the backsplash well.
- Paint the kitchen red. Or blue or your favorite color. Painting isn’t hard and a gallon or less should cover all the walls of nearly any kitchen. Decide in a year, or a month, that you don’t love it? Choose a new color and repaint. Plus, even if you’re in a rental, you might get permission to paint your kitchen—or perhaps a single wall. In my first apartment, my landlord gave me the go-ahead to paint as long as I used a color that met his approval. He okayed my selection of green—let’s call it Granny Smith apple.
- Be completely floored. A thick rug or two will offer cushioning for your feet while you cook and provide a nice contrast with the hard surfaces of a kitchen. And because rugs in the kitchen are sure to experience drips and splashes, be sure they’re washable. In my neutral space, I’ve got a doormat and a larger rug, both purchased at an art fair and both in a lively orange. Mine are rag rugs. If you too like rag rugs, here’s a fun idea: Select a bunch of contrasting or complementary rag rugs and loosely stitch their edges together to cover a larger section of floor. If you decide you want to use them separately later on, just snip the stitches. Be sure also to use rug tape or include a nonslip mat underneath any rugs you add to your kitchen.
- Convert your cabinet pulls. In my first apartment, I splurged on six carrot knobs at five dollars a pop for my upper cabinets. These days, my cabinet knobs are a bit more reserved. Could new knobs transform your space? You bet. Find dozens of options at your local hardware store, online, and at flea markets. Consider colorful glass knobs, mismatched antique knobs, and wooden knobs that you can paint. One friend used mismatched old silverware, bending the handles to serve as cabinet pulls—she even used a pie server and ladle on her refrigerator door.
- Switch up your switch plates. My backsplash is mirrored and so I selected mirrored light switch plates to blend right in. Or maybe you want to find switch plates that match your walls or your light fixtures. Or cover your switch plates with that removable wallpaper you used for your backsplash. Regardless, it’s these small details—nightlights, cabinet knobs, switch plates, and the like—that can add up to create a new look. Especially in a small space, every detail matters.
- Bring a garden inside. Grow a favorite herb or two on your kitchen windowsill or countertop. I’d suggest planting your favorites, but if you’re looking for guidance, consider thyme (my number one choice), basil, and chives—three flavorful additions to lots of dishes. (Also, you can add a couple of sprigs of thyme to your 50/50 vinegar-water solution, and your spray’s antibacterial properties are boosted, thanks to the thymol in thyme.) Grow basil in the summer for your margaritas and guacamole, and chives in the winter because you’re obsessed with baked potatoes. Growing herbs not only adds greenery and an amazing smell to your kitchen, but it will also save you lots of money since you won’t be buying herbs every time you attempt that New York Times Cooking recipe you’ve been wanting to try.
- Master the art of the kitchen. While kitchens tend to be utilitarian, why not hang a favorite artwork in the space—whether it’s your kid’s latest masterpiece, a rummage sale find, or a wooden platter you inherited from Aunt Marvel. You also might consider adding a trio of decorative tiles over your kitchen window, dressing up your backsplash with a couple of small art prints, or hanging a vintage chalkboard. Or buy a rummage sale painting and repaint the center with chalkboard paint. (You could also just paint a wall or your kitchen door with chalkboard paint.) Then personalize that chalkboard daily or weekly with notes to loved ones, welcome messages to guests, grocery lists, or favorite sayings. In my kitchen, as in many, the breaker box is located on one wall. My artsy solution? I hung a decorative quilted wall hanging right over it.
- Make yours a trash can to treasure. Many of us use a simple plastic garbage can that hides under the kitchen sink. Instead, consider gaining back that bit of storage and adding a personality-plus garbage can that lives large in your kitchen. I’ve had my tall, orange garbage can for nearly twenty years. Yes, I paid a premium for it, but it’s well made and has added a jolt of happy to my space ever since. But maybe you don’t need a giant garbage can. You can find inexpensive, hardworking galvanized cans at the hardware store in myriad sizes. Choose the size that best fits your space. A small one also works great for composting, especially if it has a tight-fitting lid. Oh, and one more thing: If you don’t love the galvanized look, you can prime and spray-paint a can any color you wish.
- You can’t live on bread alone. New and vintage canisters labeled Flour, Sugar, and the like can add a lot of personality to your kitchen and are great for storing all kinds of things. If you don’t bake, maybe you store cereal in your flour canister, dog treats in your sugar canister, and coffee in your tea canister. Or maybe you store medicines and vitamins, your first aid kit, or all those takeout sauces that pile up. A friend of mine uses her vintage metal bread box for kitchen compost; another uses hers for laundry supplies. (I approve.)
- Maximize your space. My kitchen isn’t large, so I make every square inch count. Case in point: To gain more counter space, I replaced a standard wood windowsill with one made of granite. Now I’ve got an extra surface to place anything coming hot out of the oven. Plus, in warmer months, my neighbors get to enjoy my baking—or at least the scent of my raspberry pies cooling. Where might you gain more space? Think outside the box and you’ll undoubtedly find extra space.
HL Tip: Always keep a scrub brush handy. Then, while waiting for something to boil or while chatting with your bestie on the phone, grab it for a quick project, like scrubbing around your faucet or brushing crumbs from under your toaster.
HL Tip: There are lots of great ideas for kitchen organization. If you’re a coffee or tea drinker, here’s a good one: Treat yourself to your own coffee/tea station by keeping everything within easy reach. That includes your coffee and tea, of course, plus your coffee maker, burr grinder, electric teakettle, teapot, mugs, and teacups. But don’t stop there: Pour on the caffeine with coffee- or tea-themed kitchen towels, long-handled mixing spoons, white and brown sugar cubes, maple and flavored syrups, honey, chocolate chips, ground cardamom, and nutmeg. And don’t forget a cookie jar! You could even add a cute counter fridge for cold coffee and tea, creamers, and half-and-half. I’m not even a major coffee drinker and I want to do this right now!
HL Tip: I’ve got a freestanding convection burner. Much like a hot plate, it cost me less than a hundred dollars and gives me the freedom to cook just about anywhere. I’ve even brought it to my store where a caterer once whipped up, not pigs in blankets, but tiny portions of coq au vin and quail egg apps. Most of the time, though, I just use it on my kitchen peninsula, chopping up veggies for soup and letting that medley simmer while I make something else on my stove. You can even use a convection burner outside—especially if you’re cooking something pungent, say asparagus, bacon, or fish, or if it’s just too hot to heat up the kitchen. Who needs a fancy outdoor kitchen when you’ve got a convection burner?
Time to Clean Up
Cleaning the kitchen feels like a nearly never-ending task. Three meals a day plus some snacks add up to dirty dishes, drips on the countertop, and spills on the floor. You’ve got all that handled—for the most part. But once a week, it’s a good idea to do the real deal—the not-a-crumb-on-the-counter, not-a-drip-on-the-floor clean. I find that inviting people over is my best motivation to do this all-encompassing scrub. But you might have something else motivating you—the plumber’s house call tomorrow, a family birthday, a seasonal equinox. Whatever works! Wearing my cleaning outfit, including my Culture Club T-shirt, helps. As does a giant Diet Coke and the right tunes. Before I know it, the kitchen is gleaming and I have to pull on my shades. Get yours ready, because here we go.
- To clean your kitchen, start at the ceiling, wiping away any cobwebs with a wool duster. Next, turn off your lights and brush off fixtures, including cloth shades, with a horsehair brush. If your lights are not only dusty but also sticky, spray a towel with a 50/50 vinegar-water solution, and then wipe down. Or you might want to dedicate a pair of pet-drying towel mitts to your pendant lights for easy cleaning. Finally, make sure all your light bulbs are working; if one or more are on the blink, replace as needed.
- Empty the dishwasher of its clean dishes and/or fill it up with their dirty equivalents.
HL Tip: From cakes to casseroles, apple pies to pizza pies, and so much more, cast iron makes a great choice, thanks to its ability to heat up slow and steady and retain heat. Plus, cast iron is built to endure, so you could be cooking with your grandma’s pans—or someday your grandkids might be cooking with yours!
To make cast iron last, simply rub your skillet with coarse kosher salt, removing any cooking food particles with a pan scraper; then apply a thin layer of an unsaturated fat like canola, olive, or vegetable oil (not saturated fats like coconut or palm oil) and store until its next use.
If your pan is rusted (or you scored a rusted cast-iron one at an estate sale), sprinkle it with baking soda, a drop of dish soap, and water, and then get scrubbing. Now rinse and dry the skillet; then flip it over and repeat those steps. Next, rub a layer of shortening into both sides of the pan, and bake it upside down on a sheet pan for an hour at 350°F. Now turn off the oven and remove the pan when it’s completely cool.
- Spray a clean terrycloth towel with the vinegar solution and wipe down the exterior of your cabinets; be sure to clean the cabinet knobs as well.
- Spray the stove and countertops with the vinegar solution and wipe down. But if you’ve got granite or stone countertops, spray instead with vodka—vinegar is too acidic.
- If there’s baked-on enchiladas or who-knows-what on any of your surfaces, feel free to spray them again and then scrub with a soft horsehair brush.
- If your sink is relatively clean, wipe down with the vinegar solution. If it needs a little more oomph, clean with baking soda or Bar Keepers Friend powder cleaner. Then, once or twice a year, pull out your orbital buffer to gently do away with any fine layer of buildup. When you do, you’ll be amazed at how glossy your porcelain sink or shiny your metal sink becomes.
- Spray the exterior of the refrigerator with the vinegar solution and wipe down the entire surface, paying particular attention to the handles and the area around them. Next, turn to the interior: Discard or compost old fruits and vegetables, and throw out any meat items past their prime. If you’ve got the time, remove everything from one shelf at a time, spraying the shelf with the vinegar solution, wiping it down, and then returning the items to it. Once every month or so, it’s a good idea to actually remove the shelves and wash them with hot soapy water in the sink. Repeat these steps for the freezer, and finally, wipe down the floor of the refrigerator and freezer. Don’t forget to dust off the coils under the refrigerator or behind it—they can get dusty even if your home is immaculate. Once every other month, pull out the refrigerator and discover treasures: a toy from a fast-food kid’s meal, a battery, dry dog food, and that earring you thought was lost forever.
- Spray the exterior of the microwave with the vinegar solution and wipe it down. Next, spray the microwave interior with the vinegar solution and add a cup of vinegar to a glass measuring cup. Place the cup inside the microwave and turn it on for two minutes at 50 percent power. This should help loosen any gunk in the microwave, making wiping away all grease and food bits easy. Finally, remove the glass platter, wash it in the sink, dry it, and return it to the microwave.
- Unplug any small appliances, spray a clean cloth with the vinegar solution, and wipe down their exteriors. For a toaster in particular, unplug and use a small brush to gently remove crumbs from the slots. Then remove the bottom tray and dump the crumbs into the sink, organics container, or garbage. Next, wash the tray, rinse, and dry before returning it to the toaster. Finally, gently tip the toaster upside down over the sink or garbage and shake out any remaining crumbs.
HL Tip: Is it challenging to differentiate the aluminum foil from the wax paper from the plastic wrap in all of those long matching boxes tucked away in a cupboard? Simply remove the rolls from the boxes and store them vertically in a large vase or bucket under the sink. True, you won’t have each box’s serrated edge for cutting, but you may find ripping works just as well. (Oh, and recycle those boxes; just pull off and discard the serrated edges first.)
- During the summer, when you can open the windows, use the self-cleaning feature of your oven. During the rest of the year, I’d recommend spraying the interior with water, sprinkling with baking soda, and then spraying again, this time with vinegar. Next, while the vinegar and baking soda do their jobs, foaming up, go take Romo for a walk, water your houseplants, or read the next chapter (or two) in a book. Return when you’re done and you should find it a cinch to wipe away the foam and the gunk.
- Spray a microfiber cloth or newspaper with the vinegar solution and wipe down any windows and glass-fronted art.
- Roll up kitchen rugs to keep the crumbs inside and shake them out in your garbage can or outdoors. Before bringing them back in, vacuum or sweep the floor. If the floor could use more than a quick sweep, spray the areas that need extra cleaning with the vinegar solution and wipe dry. Or, if you’ve got a steam cleaner, use that multitasker to disinfect, sanitize, degrease, deodorize, and clean your floor.
- Discard any dead flowers or sad-looking produce on display into your compost or garbage.
- Carry out the garbage, recycling, and compost, and replace the bag in each bin.
- Throw into the wash any used kitchen towels and replace with freshly laundered ones.
- Lastly, admire your gleaming kitchen and treat yourself to something a bit extra—microwave popcorn, a cup of coffee with cream (“Would you like coffee with that cream?”), or a cookie warmed up in your freshly cleaned microwave—you deserve it!
HL Tip: On a rainy day, spend a fun afternoon making tissue flowers with your friends or kids. These ephemeral, creative posies go back hundreds of years. Dozens of tutorials can be found online and in craft magazines and books. Then use your creations for all kinds of home projects, including floral wreaths and banners, dressing up a party table, and decorating a bedroom door or bulletin board.
HL Tip: With faded roses, you can make an easy potpourri. Once the flowers have lost their bloom, spread the rose petals on a cookie sheet and tuck it into a chilly closet. After a few days, distribute the dried petals—along with cinnamon sticks, star anise, and dried lavender (from your local farmer’s market or co-op)—among tulle jewelry bags to create sachets for yourself and loved ones.
The Ten-Minute Clean: Kitchen
Some people don’t entertain because they never feel like their house is ready—even after a major cleaning session. We need to let down our guards and our unachievable standards. You’ve got some clean dishes, a few cloth napkins, maybe a bottle of wine or some lemonade? Go ahead and invite the neighbors over. Order a pizza or throw some cheeses and grapes on a plate. Good enough, I say. People are coming over to see you, not your house. But if it’s a last-minute occasion and you feel the need to clean, let this speedy kitchen-cleaning approach be your guide.
- Make sure all light bulbs are working—if they’re not, turn off the lights and light a couple of candles.
- Gather stray dishes and coffee mugs, and place them in the dishwasher. (If the dishwasher is full of clean dishes, just stack the dirty ones in the sink.)
- Spray a cloth with the 50/50 vinegar-water solution and then wipe down the cabinet knobs and touch up the cabinets.
- Give the sink, faucet, and countertops a wipe down with a damp washcloth and the vinegar solution.
- Wipe down the front of the microwave and stove.
- Wipe down the refrigerator handle and touch up the refrigerator floor.
- Shake out any kitchen rugs into the garbage and sweep or vacuum the floor.
- Throw out any dead flowers or sad-looking produce into your composting bin or garbage.
- Lastly, grab a spoon and your ice cream, and eat a few bites straight from the carton. Or plunk down on your couch and dive into that article that you’ve been meaning to read. You deserve some “me” time.
My Ten-Minute Cleaning Playlist: Kitchen (Upbeat)
- “Stir It Up” by Patti LaBelle (3:38)
- “Levitating” by Dua Lipa (3:23)
- “Ask” by the Smiths (3:16)
My Ten-Minute Cleaning Playlist: Kitchen (Mellow)
- “A Case of You” by Jane Monheit (4:28)
- “Town Without Pity” by Gene Pitney (2:54)
- “And She Was” by Talking Heads (3:37)
HL Tip: You’ve enjoyed the world’s best lasagna, but now you have to clean that baked-on mess. No problem: Simply stopper up your sink and fill it with warm water. Now mix in 1 or 2 tablespoons sodium percarbonate and set the pan in the water to soak for a half hour. No matter what type of pots and pans you use, the oxygen bleach will lift the pasta remnants right off.