It's come to this

I tend to bake. A lot. And while I generally prefer cooking to baking (likely due to my lack of patience and complete inability to follow a recipe verbatim), it’s the sweets that most people (at least my co-workers) tend to favor. Or maybe that’s just what I convinced myself when Eric and I created bean & apple.

Over the years, countless batches of cookies, brownies, toffee, caramel sauce and hot fudge have come out of our tiny kitchen. Even before bean & apple, it’s a bit frightening to think about how many five-pound bags of flour and sugar I’ve purchased (or, more likely, sent Eric out to buy from the neighborhood grocery store). But through these bags I went…and quickly at that. So we upgraded to the 25-lb bags. Alas, our little five-pound storage containers were no longer pulling their weight.

And now our already miniscule kitchen holds these bad boys.
What's truly scary is that in less than two weeks, both containers are already two-thirds empty. And to give you an idea of the size or our kitchen, this is 90% of our total counter space.