It's going to be a one-person kitchen - my husband hasn't yet found the dishwasher or sink, we've been here almost 9 years. He recently discovered the toaster, which has been sitting on the counter all these years.

The issue is that >>can<< I place an island so that it doesn't become an obstacle? The clearances from the sink to proposed island (see earlier posting) would be about 40", from the fridge (which sticks out 34.5" with the handles) would be about 38". The clearance from the range to the island would be close to 52", but I hesitate in getting closer because then it probably would a) be a barrier island (thanks, Buehl!) and b) if the fridge needed to be pulled out for repair (it's an LG- been there, done that) I need the clear space in front of it.

I have been in kitchens with the 38" to 40" clearance and that's not a problem. I just wanted some feedback to determine if I'm just looking for an island for an island's sake, or am I gaining anything by getting one? I might even be losing counter space with the island as compared to a peninsula.

Also, you'll note that there's only 21" between the peninsula and the chairs when they're pushed in. I generally sit in the chair right where the arrow is pointing. It's really difficult to get around the table to clear it off if there are people sitting there. I would push the island towards the right (as shown in my potential island layout) just to gain a drop more room, but I'm not sure if that even gives me enough 'circulating room'.

This is not easy, but thanks for your help.

Helene

I'm taking out a 30 year old functional kitchen, but the cabs are really getting very tired looking. A neighbor just put in a fabulous kitchen, without ever getting TKO - she happened to luck out with a custom cabinet maker - frameless, no less, and she now is the proud owner of a marvelous kitchen with an island. However, her kitchen appears to be about 1 foot longer than mine. The kitchens in these developments are all the same to start with - they all have a peninsula, but I was hoping to put in an island to improve flow.

Here are my layout pictures. The first picture is the room as empty. I am not moving any walls. The doorway on the right is a main traffic route to and from the garage and office space. The door to the dining room I was considering making a little wider to the left. The dashed line on the right represents the end of the 'kitchen' space; a 9'2" wide seating area is to the left, but I have roller chairs and with the chairs pushed in I only have 21" behind them to the current peninsula. I have a gas line on the 97" wall, but there's another room behind that wall so there's nowhere to go.

Here's a picture of almost the current kitchen - I was playing with the fridge wall - where the roll-out cab is shown I have a pantry closet the same size. Instead of a lazy susan cab I have a blind corner cabinet retrofitted with and ikea half-moon susan which works wonderfully well and I'm not averse to doing the same with the new kitchen. The top peninsula cab is accessible from the eating area.

and here's a play layout with an island:

My concern is that while I can probably squeeze an island between the window and fridge wall, I don't know if I have enough room for circulation around an island with the tables and chairs where they are.

Please help put me out of my misery...

Helene

This hummus - was absolutely the best I've ever had in my life.

Today I emailed the restaurant asking for their recipe. The chef wrote me back and I'm in shock at how simple this recipe is.

I made some tonight and it tastes just as good as what I ate at the restaurant!

2 cups of Chick peas, rinsed & drained well
1/8 cup olive oil
1 1/2 tablespoons of minced garlic
Pinch of salt & pepper
Method:
In mixing bowl... combine all ingredients and "smash" with a wooden spoon or with a hand mixer "slow speed" until a "chunky" texture.

*note* I used my potato masher.

Smashed Chickpea Salad
Inspired by ‘wichcraft

1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)

Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.

This is also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (as they do at ‘wichcraft), watercress (ditto), a slice of pickled garlicky red pepper (our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if you’ve got some harissa, I bet that would also be delicious.