My first apartment in San Francisco was a well-lit 1920s studio on California Street that had a kitchen with capacity for roughly three-fourths of one person at a time. The storage space was virtually nonexistent: I had a single, tiny wall of cabinets abutting the stove (rendering one section of shelf inaccessible), and just one cabinet next to the kitchen sink.
But a decade later, comprising a stint at Williams-Sonoma HQ, a wedding, and two increasingly larger apartments, I’d officially amassed enough kitchen gear to stock a boutique.
from Food52 https://ift.tt/2FAc46E
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