your everyday dishes
11 years ago
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11 years ago- 11 years ago
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Everyday Dishes
Comments (47)No Green Thumb - I think the thread was my post from last summer but it is not coming up in a search. I was in the market for a new set after using my Phalzgraf (sp) for 18 years. It held up very well but was showing cracks in the finish and marks from knives. I was researching the difference between stoneware, porcelain and bone china. I also wanted something durable yet not too heavy. I looked at Wedgewood, Mikasa, Crate & Barrel and many more. I ended up purchasing the Crate & Barrel bone china in a simple white pattern (Halo, I believe). I love it. It has not chipped at all (and I have granite counters), it goes from casual to formal use and it fits very nicely in the dishwasher. Many of the plates from some lines were so big and "curved" that it would be tough to fit them into the dishwasher next to each other. One tip if you do Crate & Barrel. Register on-line for the items with an end date specified. About a week or two after the date they will send you a "Complete the registry" coupon for 10% off. I purchased a place setting to test at home and then registered for my birthday. I then bought the set after the coupon arrived. The salesperson was wonderful and even said I could add to the registry before using the coupon that day in case I saw something in the store....See Morestruggling to find everyday dishes...
Comments (35)romy, thanks for thinking of me!!! by the time you posted this message i had already loaded the car twice at our first mall, hit 2 more stops and were just about stopping for lunch! we had a VERY successful black friday and saved a TON of money on stuff for the new house!!! the best part is there are people crazier than us who duked it out last night, so this morning the stores were empty!!! since sales don't come often at anthropologie, i splurged and got the white plates i've been courting for months now and then will pair with the green anthro mugs/bowls. i'm so in love!! with these: and: thanks to everyone for continuing to push the "white" issue. i love both sets and now you can all dine at my house without being grossed out. spaghetti bolognese will look lovely on my rustic white! :) PS: funny sidenote for anyone else who shopped at anthro today. in addition to the 20% off across the board, they were making this big deal about a "popper" at checkout. it's a little cardboard candy looking thing that you pop open at the register and confetti pops out along with one of 5 possible "prizes!" i later found out what the possible prizes were, but mine was a free appointment with one of their personal stylists. here are the problems with that "prize..." 1) FREE personal styling is available to everyone anytime at anthropologie by appointment or if they're there when you are. 2) i can't cram my size 14 arse into their clothes as much as i'd like to. :) anyone else get any Whomp whomp booby prizes today?...See MoreUsing melamine dishes everyday
Comments (43)I just use white Corelle. The glass dishes haven't broken (they are known for being resistant to breaking), and they are lightweight, don't take up much space (I keep 16 sets), and can go in the dishwasher and the microwave. I use them instead of paper plates. They do have decorative patterns, but I decorate the white plates with colorful napkins, placemats and food. It's easy to create a pretty plate by adding colorful vegetables or fruit. I would use them outside and with guests. The white corelle dishes can be found on sale individually for around $2 apiece. The patterned ones are harder to find individually and are often more expensive. To the points regarding unsafe plastics, I also bought glass straws and try to drink out of glass or pottery (stoneware, dolomite, porcelain). I love the glass straws from hummingbird straws - not sure if I would use them with children because they seem like they are more likely to break, but they are made out of the same glass as pyrex, IIRC....See MoreIn lieu of a Pantry (storage for every day dishes/blender)
Comments (4)I like a lot of things about your plan and think this could be a nice kitchen to work in, and it's certainly lovely to look at. I especially like how you are separating your work zones. But I do have a couple concerns. I hope you don't mind some questions. First, how wide are your aisles? Aisles for a single-worker kitchen should be a minimum of 42". For multi-worker kitchens, a minimum of 48". Per NKBA guidelines. Second, it looks like your prep sink is right up close to the end of the island. You will want at least 15" as a landing space to place items from the fridge before you wash them. I would want at least 18"-21" myself but I believe the minimum NKBA recommendation might be 15", although I could be remembering that one wrong. It is a lot more convenient to have a place for items to be washed grouped together, then wash, then move all washed items to prep area. You could take items you normally cook out of the fridge and place them on the counter to get an idea of how much space works for you. Remember to allow a little extra space so items don't roll off. Third, how deep is your prep island? It looks like about 26", give or take a tad bit, depending on your overhangs. It is usually recommended that islands and peninsulas be 30" deep because you don't have the wall behind to keep things from falling off the back side. A narrower island can work but be aware that the last couple inches on the back are most unusable for prepping in order to have a buffer for items to not roll off the back. Just something you might want to think about. Fourth, drawers. You don't have very many. One of the few things we all seem to agree on here is that people should have drawers in their bottoms, not cabinets. Drawers hold so much more, are so much easier to access, no more crawling on your knees to reach in the back, and just plain easier to use. People are storing plates, bowls, glassware, pots/pans and their lids, casseroles, spices/seasonings, oils and sauces (in deeper drawers), and all sorts of other items and find that it is just really much more pleasant to work in a kitchen with lots of drawers. It's certainly something to consider. People find they can store more in drawers than in cabinets (this includes cabinets with roll-out shelves). Fifth, you have a lot of uppers around your cooktop which makes that area feel a bit crowded, imho. Most people like less uppers around their cooktop so it feels more spacious. And I read a lot of complaints about angled-corner upper cabinets as they become a bit of a black hole and it's hard to access and find everything. You might just want to consider making those uppers a straight run back to the wall. Now, onto your question about the pantry. You could certainly just have normal uppers/lowers with counter space to the right of the sink. You could then keep your dishes in lower drawers to the right of the DW and have your blender on that counter. You could have an appliance garage there to hide the blender when not in use, if you prefer. This could also be a good place for a coffee/tea center and a place for microwave to heat things from the fridge/freezer. My question would be: where would you keep your food without the pantry? Do you have ample spaces planned for food so you don't need all that cabinet area for food? If not, I would put drawers to the left of the clean-up sink and store dishes there. Or do you have other intentions for the storage to the left of the sink? So, really, this comes down to what you have to store, where do you plan to store it, and how much space can you give up for food storage? It's hard to give you a definitive answer without that information. And it's extremely hard for you to decide unless you have spent some time planning your storage needs. You really need to spend some time on that before answering this question. When planning for storage, you want your storage planned for your different zones with use-in-place storage for all your regularly used items. Items not used regularly can be stored outside this area, if necessary. Your cooking zone should hold all your pots/pans/lids, cooking tools, seasonings, sauces, oils, and any gadgets you normally use while at your cooktop like hot pads, tongs, yada yada. Next to the ovens would be a good place to store your casseroles, roasting pans, etc. For convenience, things that are used at both cooktop and stove should be stored between the two for easy access. Your prepping zone should have storage for knives, bowls, colanders, and other gadgets used while prepping. Possibly a salad spinner? And if you plan to use the prep area for baking, you will want your baking supplies in that area as well. Clean-up zone should have everything used for clean-up and be the place where you store your daily items for eating (plates, bowls, glasses, eating utensils, serving utensils, serving bowls, etc.). I hope this gives you some things to think about so you can plan your kitchen to work well for you. Please come back with further questions....See More
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