Monday, May 28, 2007

In the Kitchen

When we get back from the UK, I think we’re going to have to replace some of our cookware. Our longstanding non-stick pans are no longer non-stick, and our wok rocks on the fire. Our fry pan delights in sticking to anything that’s placed in it, and you wonder what you’re eating along with the fried eggs.
In the course of getting sorted for the trip, we’ve thrown out some older kitchenware, and stored away still more. The kitchen and its cupboards are a great place for things to hide away for years, unused or unopened; or opened and forgotten, or dusting the shelf with pepper, or cumin, or curry powder. We’ve had a good clean out, but it takes constant surveillance to keep a kitchen spick and span. Spick – there’s an interesting word we never use in any other context.
In fact, anyone who delights in the English language must enjoy kitchen words: skillet, poacher, chafing dish, griddle, spatula, trivet, to name just a few.

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