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New Kitchen Spreads Island Fever

Lynn Kessel/Photo

A tropical pina colada smoothie is perfect for breakfast with a handful of granola or alone as a refreshing snack.

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By LYNN KESSEL

Published: January 3, 2008

There are few things I dislike more than moving.

Soggy corn flakes or liver and onions rank a distant second to packing, cleaning and hauling.

I spent New Year's Eve packing boxes. I hate moving. Hate it.

But this move comes at the beginning of a new year. It's a fresh start that puts me smack dab in the middle of the community I write for and have grown to appreciate. I look forward to bumping into some of you at the neighborhood grocery store.

Well, that, and I'll finally have a kitchen island. I've always wanted one.

Packed with function and flexibility, a work island can turn even a cramped kitchen into a handier one. The earliest islands were farm tables that gave cooks extra work surfaces and doubled as a casual eating area.

Our current kitchen is a compact affair, so much so that we have a cardinal rule: When I'm cooking, stay out. Nothing gets my goat more than having to say "excuse me" every time I turn around to do something. I tend to move fast and I like a clear path.

My new kitchen has a large island that establishes a boundary line between the kitchen, dining area and living room. Family members or guests can be seated at stools, chat with the cook and yet not be in the way.

Today, islands aren't just square units. Oblong, round, even five- or six-sided islands allow many people to surround them. Ideally, the shape is dictated by the contour of the kitchen and following the room's basic outline.

If you were to add in-floor wiring and plumbing, the possibilities for their usefulness are endless. A warming drawer, gourmet wine chiller, trash compactor or under-cabinet refrigerator are nice options.

Every speck of space counts in a kitchen, and I welcome the extra counter area of an island. Convenient for when I'm trying to find a place to plunk down groceries, it's also great for entertaining or a landing spot for hot foods right out of the oven.

And did I mention more storage space?

Between several cabinets and seven long, shallow drawers, there is enough space to hold the familiar clutter of stashed bills, scissors, pens, dish towels and several of the cookbooks I use most often.

Speaking of islands, this week's recipe is for a delicious pina colada smoothie. It's perfect for breakfast with a handful of granola or alone as a refreshing snack.

PINA COLADA SMOOTHIE

1 cup frozen pineapple pieces

1 frozen banana, peeled before freezing

3/4 cup plain yogurt

4 or 5 ice cubes

1/2 cup orange juice

3 tablespoons coconut

Combine ingredients and blend until smooth. Serve immediately.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send their favorite recipes, comments and suggestions.

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