These video and pictures include the final footprint of my tiny new space that will undergo construction in November 2018. The furniture and cabinetry are from IKEA but I may do all the design and construction myself which I will post as a separate article. I am so busy that I may not have time to do too many things. I would like to do the bed, the dining set, the side chairs, and the desk if possible. The only change I am contemplating is exposed beams for the ceiling rather than drywall and a solid door from the outside. The other entrance and the bathroom may be frosted glass. The countertops will either be Formica or tile. I am not fond of the current trend of stone, although Corian is not bad. Essentially, anything from the mid-century is fine with me.
Side Entrance.
Looking Right Toward the Kitchen.
View from the Front Door.
The Bed.
View from the Closet.
Looking from the Kitchen.
Toward the Desk and Pantry.
The Computer/Desk Area.
Kitchen.
Dining Area.
Bathroom Vanity.
Shower, Toilet, and Storage.
Door to the Bathroom.
Front Door.
Video:
This video is a little slow and includes my music. This is partly because a friend of mine, who I mean to see it, had a stroke and suffered from some visual distortions. As for the music, I am very much a classical music fan and writing my music means I do not have to worry about copyright infringement.
This is the first in a series of recipes for small spaces. These recipes will feature the use of few kitchen tools, pots, and pans. Especially considered will be the occupation of space by ingredients. Also, aesthetics will factor in the recipes.
If you have a recipe that fits with the scheme of cooking in small spaces, please feel free to let us know at howard@midcenturymoderngroovy.com.
Chicken, Vegetables, and Cheese in a Crust
Preheat oven to 325 degrees.
Take a bag of frozen stir-fry or your favorite mixed vegetables, from 12 oz to 1 lb and saute them in a small amount of oil.
Season with salt, pepper, garlic, onion, a little paprika, and oregano.
Cook them until they are still a little crisp and then pour them into a deep dish pie crust.
Add from 1 1/2 to 2 1/2 cups pulled or shredded chicken. You can use a large can of chicken. (You can make this crustless in a casserole dish.)
Cover with a generous amount of your favorite cheese (2 cups shredded), and as an option, sliced black olives.
Cook at 325 degrees until the crust and edges are a nice brown. Serve while hot.
If you want side dishes, try hash browns or rice. This is simple, veggies, chicken, and cheese in a crust. Delicious!
You can also use sausage instead of chicken or sausage and chicken.
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