<http://schema.org/articleBody>
"        To maximize efficiency in the 400-square-foot kitchen, owner Jeanne Brooks used cutouts and grid paper when planning the work flow. &amp;quot;I work from left to right,&amp;quot; she says, explaining the main storage/food prep wall. &amp;quot;So I started with dry goods in a pantry on the far left. (1) Next comes the refrigerator (2) , a staging counter (3) , and the sink (4) . Then there&amp;#039;s the dishwasher (5) , some dish storage (6) , and a canned-goods pantry (7) .&amp;quot; A dumbwaiter (8) brings groceries up from the garage, below the kitchen.      Back to Above It All    "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/design-decorate/a183/above-it-all-floor-plans-32471/?src=shelter_footer>