New home­own­ers are choos­ing more com­pact op­tions

Baltimore Sun Sunday - - FRONT PAGE -

When best-sell­ing cook­book au­thor Jenny Rosen­strach ren­o­vated her kitchen, she fig­ured she would squeeze in as much stor­age space as pos­si­ble. But over time, she found she had filled all the cab­i­nets and shelves with use­less things.

Last year, she de­cided to rip out about 20 per­cent of her cab­i­nets to not only open the space up, but also to sim­plify; she purged use­less gear and tools. Now, she says: “It’s so much bet­ter. I gave away three cab­i­nets’ worth of small ap­pli­ances, bowls and mugs, and I have not once said to my­self, ‘Oh, I wish I had that back.’ ”

Turns out Rosen­strach is not alone. Re­cent re­search from the Na­tional Kitchen & Bath As­so­ci­a­tion shows there is move­ment away from large cab­i­net-filled kitchens with ap­pli­ances laid out in a tri­an­gu­lar con­fig­u­ra­tion to smaller gal­ley or in-line kitchens, called such be­cause the en­tire kitchen is laid out in one straight line. See KITCHENS, page 4

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