A Working Kitchen

Recently I posted about our kitchen in a blog event started by Lucuilian Delights. I received lots of comments~ I love it when y'all drop by. In one of the comments TerryB, mentioned a working kitchen she saw in a Chicago restaurant. In spite of being very small it turned out lovely appetizers for the entire bar. It got me to thinking about the old kitchen at the WhistleStop Cafe.
I am sure every restaurant has things about their kitchen that they would change (a lot like our homes!) When Mom & Dad bought the cafe from Bess Fortenberry in 1973, the kitchen was already incredibly small and outdated. Yet still they managed to turn out thousands of fried green tomatoes, pots of greens and mashed potatoes, and pans of fried chicken. Dad would sit in the kitchen and make his homemade desserts~ mississippi mud, coconut cake, and strawberry shortcake. They served hundreds of people 6 days a week, sometimes 2 meals a day. It was nearly 20 years later when they would finally expand the kitchen, and then expand again years later to include a dishwasher and a walk-in freezer.

We may not have the perfect kitchen, the perfect stove or oven, the perfect dishes. The important thing is that the food that comes out of our kitchens is the best, and that we share it warmly with friends and family.
Y'all invite someone to supper!
Sandi