The Cookless Kitchen Chronicles Begin Now

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So finally, after all these years, we are going to purge all the ugliness from our kitchen. And while we’re at it, we’re knocking out the wall between the kitchen and the small den to make a larger kitchen with dining space. It’s not huge, but it gives us a lot more room and makes everything more usable, especially for Blaine.

I’m not going to bore you will all the construction details, but I will call out some milestones as we go. Like today, for example, when the lab detected no asbestos in our plaster! Yay! That would have been an epic suck!

Rather, I will chronicle what we eat while we can’t use our kitchen for cooking. Doesn’t that sound like more fun? I thought so. And maybe it lends a bright note to what will no doubt be a bit of a trial.

We packed up everything on Saturday, Rev Phil came and carried it to other spaces (e.g., basement, into Ric’s van for Powells and Goodwill) for us on Sunday. All the dishes and pots and pans, etc. So even though we still have a stove in the kitchen, we have no unpacked utensils to use to cook and any day now, the stove and sink will go. We call it camping in situ. Ironically, we are planning an Airstream trip to a campground soon, so we will be much better equipped when we are camping camping, or camping out sida.

So Sunday night was our first in situ camping meal. We got take out from La Calaca Comelona Restautante Mexicano, one of our favorite eateries in the hood. It features dishes from central and southern Mexico (“cooking from the heart of Mexico.”) Patricia Cabrera, chef and owner, started La Calaca Comelona (the hungry skeleton) to bring truly Mexican food to Portland. And it is ssssooooooooooooooooooo yummy.You won’t believe how good it is!

Chile Rellano en Nogada

Chile Rellano en Nogada

Wait til you hear what we ate:

Chile Relleno en Nogada – fire roasted pasilla pepper stuffed with lean ground beef and seasonal fruit, topped with creamy pecan sauce garnished with pomegranite and parsley

Tostada de Verduras – Corn tortilla with layer of beans topped w/ cabbage, carrots, tomatoes, onions, sour cream, cotija cheese and avocado

These items were a little too much for Blaine, especially since he has one of those nasty summer colds, so he had a cheese quesadilla. It was good too.

We ate half Sunday night and just polished off the rest tonight. O.M.G. I kinda totally love this camping in situ so far. I highly recommend a visit to The Hungry Skeleton!

I wonder what tomorrow will bring? Guess you’ll have to wait along with us…

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2 responses

  1. Hi Marie …I can visualize your kitchen as I have known it ….when we lived in Portland and were often at your home ….. ..i will be quite a change and it sounds like your eating will be an adventure. 🙂 You have always been so creative and it sounds ike your huband is creative as you are ……….Enjoy your time …don’t let the mess of remodeling get to you ………..hugs Kay here in lovely Ocean Shores …….this friday another granddaughter getting married ..it will be herei in OS ..lots of activity going on gettng ready for that ……….