O U TD O O R LIV IN G

outdoors

n til a frie n d

gave them a

n e w g rill as a

gift, D o u g and

D o n n a M o rris

n e ver considered an ou tdo or

k itch e n fo r th e ir Salisbury,

M assachusetts, hom e. B ut

the g rill got them th in k in g —

th en b u ild in g .

D o u g designed and b u ilt a

spacious cou n ter fo r cooking

and din in g. M ade o f recycle d

w o o d and cin d e r blocks, the bar

cost alm ost no th in g . B y decorat-

in g w ith vib ra n t containers and

p la n tin g g ro undcovers, D o u g

v isu a lly lin ke d the o u tdo or

k itch e n and the rest o f the

C O U N T E R P O IN T A baker by trade,

Doug Morris built his outdoor kitchen

to echo his workplace. “At the bakery,

I have tables all around. I wanted the

same work space around the grill.”

garden. “ I see the entire garden as m y extended liv in g space and

the kitch e n as p a rt o f the garden,” he says.

T h e cou n ter is n o w a h u b o f the M o rris household. D o u g uses it

as a p o ttin g b en ch and fo r flo w e r a rrang ing and ca rvin g p u m p -

kins. B u t m ost o f all, it’s a casual d in in g and e n te rta in in g space.

H e cooks on one side, and fa m ily and frien ds congregate on the

other. “E v e ry th in g ’s bette r over food,” D o u g says.

TRY ALL THE

DELI CREATIONS

VARIETIES AND

FLAVORS.

and New Focaccia

For the love of lunch

BETTER HOMES AND GARDENS MAY 2009 103

©

2009 Kraft Foods