Last weekend was my 25th college reunion (#legendary), and the whole family attended. A 15-hour car ride left me with some time to catch up on social media, and there’s nothing better for Facebook/Instagram surfing than I-81 in Virginia. Summer is peak renovation season it seems. Owners want to have renovation projects completed by the holidays. I saw lots of good questions out there about how to complete renovations and new construction in a way that solves problems and fits budgets. Like any other question posed on the internet, everyone has an opinion, and there is a good deal of confusion about how architects fit into this process. The issue of cost frequently surfaces: owners want value for their construction investment, and architect’s fees can appear to be just additional cost. To the contrary, however, a good architect works with you as a steward of your investment, potentially saving you money on your construction project.
This Sunday, we will celebrate my youngest child’s birthday, and he has requested that we recreate the meal we learned to cook in Venice with Anna, a very talented chef. (http://bit.ly/2wb1nBF) The experience, of course, will be impossible to replicate entirely. Certainly the ingredients will come from a supermarket rather than the fruttivendolo and markets of the Rialto, but the other primary difference will be the kitchen we will prepare the meal in. To be clear, we cooked a multi-course meal and dessert with Anna: octopus, pasta, braised artichokes, and tiramisu. We made pesto by hand, without a Cuisinart or even a mortar and pestle. Eggs and sugar were whisked without a mixer, and we used a sturdy dining room table to prep potatoes and peaches. The kitchen in this apartment was not large, although there was room for a gas range with a clever fold out hood, a water heater, sink, dishwasher, washing machine, and refrigerator. No space was underutilized, and the efficiency was a little magical. I watched as four people stood and cleaned the octopus, chopped parsley and washed beans in that kitchen and wondered at the prevailing assumption that more kitchen equals better food.