A peek into Linderhof's kitchen

Linderhof's kitchen is small -- it's footprint is only 10 by 10 and into the middle we've put an island topped with a 125 year old piece of marble.

But the kitchen is the heart of the home and Linderhof's kitchen definitely is.

It's a working kitchen -- not a "decorated" one, although there are pictures hanging on the doors and cabinets and what little wall space there is. Pictures that please me.

In the winter plants live on the windowsill above the sink. Bay and the scented geraniums. Their fragrance reminds me that soon spring will be around the corner and the herb garden will be lush again.

Pots and pans hang from the ceiling. Within easy reach for storage is at a premium in this tiny kitchen.

There is 3 feet of butcher's block next to the stove. The stove my pride and joy -- a 30 inch professional Thermador. It's a stainless steel monster and although I can't believe how much I paid for it, I'm never sorry that I did.

Out of this tiny kitchen, I like to think, comes great food. For us and for friends.

Last week when I had company for lunch, I made a strawberry cake. It's an old recipe often found at potlucks baked in a 9 x 13 pan. I made it my own by using fresh strawberries instead of frozen and by baking it in three layers and instead of frosting the entire cake, I frosted the top of each layer and let the icing drip down over the sides. The company pronounced the cake divine!

FRESH STRAWBERRY CAKE

1 package white cake mix

1 package (3 ounces) strawberry-flavored gelatin powder

1 cup vegetable oil

4 eggs, lightly beaten

1/4 cup water

3/4 cup fresh strawberries, cut up

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Icing:

1/2 cup butter

1 pound confectioners' sugar

1/4 cup fresh strawberries, cut up

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 3 8-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.

For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top. I added a bit of milk so the icing wasn’t so stiff. I let mine ooze down the sides but did not frost sides.