新刊：The House Planner 2027。家を切り盛りする一年を、紙の上で。 プランナーを見る
家をきちんと保つための覚え書き：役割と給与、ルーティン、食卓、季節。
どの記事も、家のいずれかの部屋に属しています。一つ選んでください。
大使や大臣、枢機卿が個人の邸宅を訪れるとき、その準備は二つの事務方が同時に進めます。ゲストの側と、こちらの側です。これらの記事では、こちら側の役目を、仕事が進む順に扱います。
ガイドを読む部屋を選ぶか、家が順に見せるのに任せてください。
まずはここから
大使や大臣、枢機卿が個人の邸宅を訪れるとき、その準備は二つの事務方が同時に進めます。ゲストの側と、こちらの側です。これらの記事では、こちら側の役目を、仕事が進む順に扱います。
現在、記事は英語、イタリア語、ポルトガル語で掲載しています。
Why a steady temperature matters more than the perfect one, how much humidity a cork needs, light, vibration and smells, what to do without a real cellar, how to check the room and why every cellar needs a book.
Why it's the larvae and not the moths that eat your jumpers, where they hide, how freezing and cleaning deal with them, what traps and lavender can and can't do, and how we store wool so they don't come back.
The questions to ask before a guest arrives, why the bed comes first, temperature, darkness and quiet, the practical things nobody packs (plugs and Wi-Fi included), the bathroom, the small welcome and the last walk through the room.
Why a big house needs a rotation as well as a rota, the daily reset, the weekly round with a few rooms in turn, the monthly places that hide, the seasonal and yearly jobs, and the whole schedule on one page.
What a house manual is and isn't, what goes in it room by room, what must never be written down, how to write one in weeks rather than a year, and how to keep it true and hand it to someone new.
What to write down before the interview, the questions about the work and about discretion that show you who someone is, the questions you must not ask, how to take up references, and how the trial day and the trial period work in Italy and Switzerland.
Why marble marks so easily, how to tell an etch from a stain, how we clean marble floors and counters every day, how a poultice draws a stain out, and what sealing can and can't do.
Why silver goes black, how to tell solid from plate, how we wash and polish it step by step, what the baking soda and foil trick really does, and how to store silver so it needs polishing far less often.
The timeline we work to for a dinner at home: guests and invitations three weeks out, the menu and wine at ten days, seating, staff and silver in the last week, then the evening hour by hour and the notes the morning after.
An afternoon laying a table for twelve, hour by hour: where every fork, knife, glass and dessert spoon goes, how much room each guest needs, and what Italian houses do differently.
