It’s actually pretty fun. I’ve learned a few things already. For example:
My kitchen is small, but because I am my mother’s daughter, and clean as I go, I’m able to work all right in it. I have a great sense of accomplishment when I take all the pieces and parts, throw them together, and the outcome is good. I’m grateful I’m in a position to be able to afford the groceries to cook on a whim, because that wasn’t always the case. If I continue to cook foods heavy in dairy I’m going to have to work out twice as much in the gym, so I’m going to try to find some healthy stuff too. I like the time it takes to prepare and cook food. It keeps me busy, it keeps my mind occupied, and I can share with those who might want some. Because most recipes are made for families, and well, it’s just me here. In the future I think I’ll try to cut recipes in half, but I didn’t this time, and can share with a girlfriend and her daughter. There will be a lot of trial and error in this. I don’t like working with raw chicken. I shouldn’t wait until 9:00 to go to the grocery store to start. I’d like a lot more spices in my cupboard. I’m making spaghetti tomorrow night.
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I like learning – this has been fun so far. Last week Jennie and I made buffalo chicken dip and salsa rolls. This week, I made broccoli chicken casserole. I have left over chicken, broccoli and rice (separately) because I misjudged the size of my dish, so I’ll figure out what to do with that tomorrow. Tonight, what I can say is, I enjoy cooking so far, and although I’m starting off with easy things, at least I’m starting off.
(I’ll be working diligently in the gym tomorrow)
For now, I’m watching the end of Harry Potter and the Deathly Hallows part 2 and going to bed What a great start to my weekend!
What do you find to be the biggest challenge working in a small space?
One of the things I found really helps when cooking in small spaces is to mix all the groups of ingredients (and prepare them) one at a time and put them aside in bowls.
It really doesn’t add to much time to the prep work and it means that you don’t have all of the separate boxes, cans, cartons, and bags for all of the ingredients out on the counter while you’re trying to cook.
For example, if you get out all of the dry ingredients first, then measure them into a bowl and put away the containers they came from. . . then doing the same with the wet ingredients you end up with two bowls on the counter instead of a ton of containers all over the place.
It makes a big difference with more complicated recipes where you have lots of different steps involving different ingredients.
Good Luck with your Cooking,
-Michaela Jayne
mjaynea@gmail.com
mjaynea.wordpress.com
I’d say the biggest challenge for me was having counter space for everything. I did go ahead and mix things up as the chicken was cooking, to avoid having little containers littering the already sparse counter space I have. It’s shocking to me how much I actually got done once I got started, but I had to move things to the table to have room for all the bowls and chopping the chicken, it was not too bad though. I do clean as I go also, which helps eliminate messes and keeps things more organized. Thank you so much for reading, and for the advice! I’ll take any, this is an entirely new venture!