Ken's Kosher Kitchen: Meat vs. Dairy

The Decision: I decided to focus first on putting together a dairy kitchen. I noticed that advisers often recommend that newcomers begin their march to kosher by keeping their meat and dairy dishes separate and worrying about kashering, immersing their utensils in a mikvah, and other issues later. This was good to read because it implied that the rabbis--or whomever--understand that you have to start from ground zero and raise your level of kosher gradually. You start with practice. Well, I've done that by developing a habit of separating my meat and dairy meals. However, I have a different problem than a unified household. With two kitchens now in use, I need to make sure I don't contaminate the kosher kitchen--or the dishes and utensils from the kosher kitchen--with things from upstairs. This will be easier, I figure, if I don't have to worry about mixing my dairy and meat things--or getting the parve items mixed with either. Keep it simple. This business is filled with practical decisions like that. Schueller House