Tuesday, November 07, 2006

Spices, herbs, culinary suite at Dairy Hollow

Some journal notes from my stay last month in the culinary suite at the Writers' Colony at Dairy Hollow: Took the spice/herb inventory. It’s almost 8 a.m. Drawers and racks of spices – and among the standards, some stand-outs: banana extract, brandied pepper, whiskey rub, Quebec steak seasoning, black sesame seeds, Hawaiian sea salt (red), Celtic gray salt, lavender, African bird pepper, chipotle chili pepper, and pink, green, black and rainbow peppercorns. They have all the spices for the recipes I’ve planned. I’m shocked, not. But only about a teaspoon of cinnamon left. Multiple bottles of cinnamon extract, however.

The culinary suite is exquisite. Everything was newly remodeled by Renovation Style magazine and looks very HGTV. The large living room has a cozy sitting area next to a real woodburning stone-faced fireplace. A pull-up table is also available for meals. The office includes a large desk and bookshelf along the south wall with multi-lighting options. In fact, lighting and dimming options throughout the suite are stunning, in addition to the natural skylights in the living room and bathroom.

Sage green, off-white, painted wood walls and natural stone and wood make up the décor. A large, luscious acrylic painting of two red and two white onions graces one wall, visible as you enter the front door.

I am working in the most smashing, up-to-date, impeccable full kitchen anyone can imagine; fully equipped, almost all KitchenAid appliances -- a six-burner stainless stove with hood, double oven, outdoor gas grill and sink on the adjacent deck, dishwasher and restaurant grade monster refrigerator and freezer, also blender, juicer, food processor, coffee grinder and mixer. Lots of storage space, Cuisinart cookware, glasses, dishes, gadgets, food staples from the previous colony residents. Hardly anything a cook could fall short of. Plan to take as much advantage of the kitchen as my writing schedule allows. ◦

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