Last time, I mentioned that some of the appliances had been installed, so here’s a quick look.
The larger one on the bottom is a standard 30-inch wall oven. The one on top is a steam/convection oven. When we were planning the kitchen, we placed all the ovens low in the cabinet to accommodate my short height and avoid working above my shoulders.
My engineer husband could not walk away without messing with the control panel to set the correct time. No consultation with the manual was necessary because digital ability is in all men’s DNA.
This is a gas rangetop and vent hood. I’m not sure why they didn’t connect the hood to the duct in the ceiling. When it’s all done, there will be a stainless steel cover running from the top of the hood to the ceiling to hide the duct.
John picked the fridge.
Since we left Colorado, I have rarely cooked in our one-person Texas kitchen. Not that I minded all that much, having just ended a 20-year career as chef for two growing boys who were always hungry. The past 18 months has been a nice vacation from the daily grind of putting another meal on the table.
Surprisingly though, not cooking is getting old. The oven in our one-person Texas kitchen has not worked for months and our vintage 1970s Amana Radar Range microwave is on its last legs. I’ve made a few stove top meals here and there, but now I am so ready for a fully functioning kitchen and looking forward to preparing meals that don’t come out of a box.