photo by Leela Cyd
I’ve never really told you much about my kitchen. Strange considering most of the creations that appear on this blog originate in this little room.
My kitchen is small and humble. White-walled. At first glance you’d probably shrug your shoulders and think something between ‘meh’ and ‘well this would be charming if Joy would consider doing her dishes’.
When I tell you that I’ve created two cookbooks, hundreds of Joy the Baker blog posts, and cooked for catering events in this kitchen you’d probably want to pat me on the back and pour us both a shot of bourbon. Sooo… yea.
The dishes pile up quickly. The oven is small and earnest. The refrigerator holds two bottles of ketchup and little else. It’s hip, and really… it’s never encountered a cook like me. Flour and butter everywhere!!
I’m leaving this little space soon and headed to New Orleans. It’s always a bit of a brain-bend to leave the space where you’ve created so much. There’s something sacred about those spaces. I want to share it with you before we go.
On the main kitchen shelf are a few of my favorite everyday staples. From left to right: Homemade Bourbon Vanilla Extract, Vanilla Salt, Crushed Red Pepper Flakes (from the Indian market because they have the best and cheapest spices), Jacobsen Salt Co, Pasolivo Lemon Olive Oil, Turbinado Sugar for coffee times, Apple Cider Vinegar, Grey Sea Salt (I’m a baker that really likes salt), my best friend Rachel’s tiny pepper grinder that I borrowed then stole, lastly garlic.