We have a small vestibule—it’s about five feet square—at the east end of the dining room.  Its door opens almost directly onto the road and, with the exception of the pizza delivery man, no one ever uses it.  For the last two years, the door has served only as the portal to our adjunct herb garden which is located on a concrete stoop.  The vestibule itself has become a de facto storage room.

But we’ve decided to convert the vestibule into an office alcove in which I can do my writing and other work.  I don’t need much space—I do most of my work on the computer—so the vestibule’s small size should not be issue.  With a modest desk and some shelves, the room will provide the work and storage space I need while keeping the clutter that is inevitable with offices out of view of the dining room.

It’s proximity to the kitchen will be an added benefit (to get coffee and brain food, as Rachel would say) and because work and social hours rarely overlap, my work should not be affected by dinner parties or other dining room events (and vice versa).

The only downside to the plan is that we will lose the use of the door and as a result will no longer have easy access to the adjunct herb garden.  So another of our planning chores this spring will be to decide where to move the pots of herbs.  For instance, they may end up downstairs, in a corner of the back porch where they were located in 2011.

Or, we may move the herbs back to the patio where we grew them prior to 2011 (and where hardy sage, oregano and chives are still growing).  This location has promise due to its convenient location and will be better suited to growing in general once we remove some trees (see February 6, 2013).  We had abandoned this site due to lack of sunlight.

Either way, here are the herbs we’ve decided to grow this year:

  • Genovese Basil
  • Greek Oregano
  • Aromatic Rosemary
  • Extrakta Garden Sage
  • French Summer Thyme
  • Spearmint

All of these should be started from seed indoors (yes, soon).

After last year’s experience, we will leave the growing of parsley and cilantro to the farmers who have acres and acres to devote to it.

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