My decision to make some changes in our kitchen has had me browsing through oodles of pictures of lovely farmhouse kitchens, sleek white cabinetry, and exposed kitchen shelving. I’ve seen white cabinets, cream cabinets, door-less cabinets, open shelving, builders grade cabinets, custom cabinets, and cabinets with chicken wire stretched across the doorframes (how cool would THAT be? Seriously). I’ve seen butcher block countertops, granite countertops, corian countertops, and plywood countertops. I’ve seen subway tiles, industrial lighting, tabouret stools, potted plants galore, and rustic finishing touches. Yes, my eyes have taken all of this in, assimilated it, and turned out a design plan for my kitchen which is so fabulous, I want it to be done now. RIGHT NOW.
Yet through all of this delicious browsing I have noticed a disturbing trend.
Something is taking over our lovely french country cottage industrial-chic white cabinet-ed kitchens!
And that something, is:
What do people DO with all that Pellegrino? Drink it? Surely not! I know for a fact that Pellegrino is non-palatable. While on vacation in Italy during college I quickly learned to ask for my water “without fizz”. The only time I’ve ever willingly downed fizzy water was after a sweltering hike through the Roman Forum that left me so dehydrated, I gulped down the first drink proffered by my server. At that point every fiber of my being was crying out for moisture so loudly that I would have thrown back a flat, lukewarm & day-old Guinness, thanked the man profusely, tipped extra, and sent him a ham at Christmas.
Which brings me back to my question…
What’s up with all the Pellegrino?