You Must Have a State of the Art Kitchen.
A common assumption!
I wouldn’t say I have a state of the art kitchen. In fact, my kitchen is very simple and very small. Not as small as a New York apartment kitchen, but it’s really a one-person kitchen.
The floor is adobe, as are the walls, which I love. I have a so-called professional stove with five burners and a large oven, which I often regret because it’s more than I need and when you use propane for heat, you start to think twice about warming up a big oven for a small job. It’s impractical and expensive. (I have recently acquired a toaster oven for toasting nuts and such.) I don’t have a lot of equipment because I have no place to store it and because you don’t really need so much for everyday cooking. My wooden counters are stained green; the drawers are yellow on the outside and red inside. No granite, no marble. One of the things I love most about my kitchen is the bird feeder hanging outside the window. The parade of birds that stop in for a bite is a constant source of delight and cheer.