|
|
|
|
|
|
by haste410
2599 days ago
|
|
|
> I just don't get how somebody can cook frequently and even semi-seriously and have the fridge, sink, and stove all two or three yards apart. It works for restaurant kitchens. In my own, definitely not "dream" kitchen, I find I would like more space so that my prep area isn't also my pre-wash staging area and my stove isn't coating everything I need to store around it with steam. |
|
|