red lover, I bought the blancowave sink in the link for my pending remodel. Got a deal on ebay, so went ahead and bought it. After just looking at it lying there in the box for a few weeks whispering to me how much I would like to be using it, I finally caved and jerry-rigged an installation in the non-remodeled kitchen over the weekend. (It is an undermount sink, I have laminate counters, it is supposed to need a 42" sink base, I have 36 inches, the hole in the counter for the existing sink was totally the wrong size and shape, blah blah whatever. watch me make it work anyway). So far, I love it. The large side is big enough to hold my largest baking sheet, roasting pan, or largest skillet with handle; the small side is still big enough for a colander or stockpot. This is what I was doing with it Sunday. From January 26, 2012 Here is a link that might be useful: blancowave 42 double

In discussing "drainboards" it's important to have definitions. I always think of a drainboard as a flush to counter installation with runnels and/or slope, outside of the sink bowl. The "drainboard" sink you were looking at before, however, has what I would call a "reef" or a "shelf", within the bowl. I'm pretty sure (though not entirely) that B'more's drainboard is more like the former. Most of my prep is vegetables and fruit. ==sexist statement warning== Although I'm capable of dressing meats, I am perfectly happy to let the men do it. And if they're not going to do it on my schedule, I'll let the butcher do it. That's why I had the butcher cut my chickens for the arroz con pollo, and will let the men move furniture instead. :) When I buy a whole chicken, I usually do wash it, and check for pin feathers, and all of that. Sometimes I'll use poultry shears to hack out the backbone (I said I can, not that I'm good at it.) And there's always the he-man with the hacksaw and the mallet. I like cooking chickens, but hate flying bits when the hacking gets too enthusiastic. Therefore, and also because the perimeter counter is an inch and a half lower than the island, the chickens get cleaned at the clean-up sink. Meats get trimmed there too. Cross contamination is foiled. The clean-up zone is only steps from each of the prep and cooking zones, so it's no trouble to bring the pot to the meat and then put it in its next area of attention. My island is the perfect height for me for prep. I have my combo trough-bowl sink. My knives and gadgets are on one side, my colanders and bowls are on the other, and in the center are my fridge drawers, into which I can stow a whole stockpot's worth of vegetables, and back into which crudite can be stored as they're fluted, curled, matchsticked, or whatever. It's heaven! No more backaches. The clean-up sink is close enough that I can just pitch things into it. :) I use a bag on the counter for the trimmings, which go into the green bin downstairs. Baking is done at the other end of the perimeter. My bakeware and staples are there, and the mixer is in the corner. If it's something very complicated, I'll stash some ingredients on the island, but it's too high for mixing. If I'm doing up something by hand, I'm more likely to do it the old fashioned way, with the bowl in the crook of my arm, though sometimes I'll set it on the edge on the counter. I am not so old fashioned as to whip eggwhites on a tray. Mostly, those go in the mixer. Colanders: Mine--and I have half a dozen--never have anything untoward in them. I keep an orange resin one in my prep sink most of the time. It's a fruit style one with big holes, just in the bottom. It's easy to dump some berries, grapes or egg tomatoes into it and give them a quick wash. My stainless one with the good small holes is just right for draining pasta. I have a little cobalt one which is just too cute! It's mostly for being cute, but sometimes is just right for some little task. My old aluminum one with the star pattern holes, and strainer style one fit together and make the best ever way to drain off stock. The stainless one is too narrow. All of these stack nicely and, except the orange one, sit in the top drawer with the graters and a couple of small sieves. Re clean-up, I have a largish single bowl. 33"? I love it. My old Rubbermaid dishpan fits perfectly in the smaller side, and I have a new, huge enamel one that fits in the large side. This is perfect for handwashing masses, like the stemware after entertaining. I have a fancy draining mat with deep channels upon which to set things after they're washed and before they're dried. Most of the time, these live in the cupboard over the fridge (under the sink would be more convenient, but there isn't enough room). For daily use, I will also use a convenient vessel for a dishpan, or to work up suds in. I don't have very many hand wash items on a daily basis, however. I don't let my good knives out of my hands while washing them. It's safest that way. There was an article floating around here awhile ago that told of why the double bowl sink was made obsolete by the dishwashing machine. The fact is, if one does want to do two bowl dishwashing, in my experience, it's actually easier using two dishpans in a large sink. What I like to use a second bowl for is cleaning vegetables. For instance, soaking the sand out of cress or spinach. The prep sink takes that role, leaving the whole clean-up sink for cleaning things (including chickens).

What exactly are you going to use the prep sink for? Size really does matter with a prep sink depending on its function, and knowing how you’ll use it will help determine how big it should be. I have a prep sink fairly close to my range (so the range and prep sink are on the same counter run) because that is the way I work in the kitchen. In between the range and the prep sink is my main prep area....that is where all the work happens. I am so happy to have the sink there, but it is way too small. It’s a 16” sink, but those dimensions are NOT interior dimensions. The inside actually measures only 13”....so ridiculously small. So make sure you get a sink with INTERIOR dimensions that make sense for how you will use it. I would much prefer a prep sink with an interior measurement of 21” or so.....would be much more practical and useful. Also, I am always putting goopy utensils and small dirty measuring cups etc. in that sink. I do not want to hand wash those items, so what happens to all the dirty gloppy things in the prep sink that need to be put in the dishwasher? Unfortunately unless you have a dishwater very close to your prep sink, you are carrying those dishes/utensils across your floor and counters (dribbling all along the way) in order to put them into the dishwasher that is way over by your cleanup sink. So, my two VERY big regrets in my kitchen design that I am now living with every day is that my prep sink is WAY too small (wish I had gone bigger) and I truly wish I had put a dishwasher (even just a small 18” one or a single dishwasher drawer) next to my prep sink. This is something that bugs me every single day.

Since this is a buffet, one of my goals is just to have enough ubiquitous stuff that everyone likes so that picky eaters can at least find something to eat. And since the guests are going to be girlfriends I have known since most of us were toddlers together, I have a pretty good idea of their tastes. It's the small town rural WASP taste, and while I know there are plenty of exceptions (me being one) I've been around it enough to know the basics. Don't get on my case for stereotyping, I realize that not everyone fits that stereotype but like I said, I know these gals. So many people don't like fish, so I know the salmon mousse isn't going to be popular. Also anything marinated with herbs is going to be too spicy for some. Swedish meatballs will be a hit. So I've pretty much settled on a menu. Some fancy schmanzy "exotic" things for my own entertainment, with enough other stuff for the picky eaters. Asti spumanti and chilled small cans of diet and regular 7 Up and lemon lime soda water Salmon mousse on a bed of spring salad greens with maybe a few radish or carrot roses for decoration, maybe different colored sliced cherry tomatoes. Rye toasts Crudite selection with cucumber dip. Mom has a nice glass tray with the different sections so it will be fun to use that. Hummus, marinated feta and artichoke salad, home made pickled asparagus wrapped in proscuitto. Pita triangles Probably won't be the favorites but I will eat the leftovers. A cheese, salami, ham and fruit board. This will be for the picky eaters and for me to use these cute cheese cutters I bought. Edam cheese, havarti swiss, apples, pears and either grapes or blackberries. Maybe something like colby jack just in case those other two cheeses are too "out there." Again, I know what sells locally, I'm not saying Edam cheese or havarti are actually all that weird. Folks around here find something they like and stick to it, my circle isn't adventurous. I am the outlier. So was my Mom. She loved Edam and havarti. I think I will just go with something like sliced up farmhouse or Italian white bread brushed with butter and toasted to accompany the cheese board. I have a three section glass condiment tray so maybe put some pesto, mustard and mayo in that. Swedish meatballs Cookie tray Possibly a store bought bundt cake or phyllo tarts with lemon curd and jam or berries.