He gets huge skin reactions where he is tested for both the white & yolk, but again, he does have bits of egg in baked goods - there is not always a direct correlation to the skin test & how you will react. We re-test his food allergies every 3 yrs to see if anything has changed. So we make pancakes, but not french toast, for a long time he didn't have mayo, etc. so for him it wasn't an "all or none" thing like it is with nuts for him (he had an anaphalactic reaction to the littlest bit of nuts). Then I remembered that he had already tolerated small amounts in cake, cookies, etc. When my son was a toddler, the first time I made him an egg, his face puffed up & his eyes became swollen shut he had to have a dose of steriods. No, egg allergies aren't directly subject to the doneness of the eggs. That way I could also pull in a four top at standard height and connect it to the island at the end or make it a t shape in the middle for specific guest needs. I'm thinking that our outdoor dining might be a series of 4 tops that can be moved together. More and more people are realizing kitchens are not one size fits all. I have back and neck issues so the ergonomics of the kitchen were important to get right and I spent a fair amount of time measuring us and researching ergonomic work heights. I kept cook top and wash zone standard height though because it's hard to lift heavy pots at a higher height, but of course you don't want it too low. I'm average height but 38 is fairly perfect as a prep height and my husband is just over 6 foot so that's practically minimum for him to be comfortable. In regards to the island height, it also suits our bodies better. Here in Los Angeles the outdoor dining room is viable dining the vast majority of the year and with some tenting 100% of the year. I admit I've lost more than a few nights sleep over our bold choice so we shall see how it pans out. we took a hard look at how we entertain and it fit us but wouldn't work for everyone. Typical night to night we serve 4 and can sit at the corner for better conversation. We personally find we entertain bar style rather than formal sit down. 10 foot tall nana doors open to the space that we will have covered in cooler weather for year round use. For more formal dining we have an outdoor dining table and heat lamps on the tented deck that runs behind the island.
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