The Dear Husband and I have been looking at books about kitchen remodeling. Did you know there's a "Volvo principle" which says that at any time a first-class kitchen re-do will cost about as much as a loaded Volvo station wagon? (I do not intend to get sucked into that.)

Anyhow, we've been looking at all the granite counters and fancy cabinets, and I've been noticing certain discrepancies. Such as the impressive kitchen that holds only four dinner plates and five cereal bowls. Or the granite snack bar with a box of Froot Loops on it. Froot Loops!?!

Many times an author suggests that I keep the spices handy - right near the stove. And sure enough, there they are in the picture - the salt, the pepper and two orangish bottles, probably cinnamon and chili powder. If you've decided to go beyond Froot Loops, what more do you need?
=============
Maybe it's a generational thing, but I just counted my spices. (I include seeds such as dill and caraway in my spices.) I have about 54 spices, and I keep them in the refrigerator. I believe that heat is bad for them, so I would never keep them near the stove.

Today I needed Herbes de Provence and discovered to my dismay that we were almost out. So I looked up the ingredients and mixed my own. I had everything needed except summer savory. (Not bragging, just reporting.)

I remember with fondness my mother's collection of herbs. She had them in matching bottles and had painted flowers and labels on them herself. She was quietly proud of her little work of art. How I wish I could go back to that yellow kitchen and watch her sprinkle basil on something!

Well, that's it - I just wanted to share some thoughts.