So since my last post was labeled "Neglectful cook," I'm at a loss for what to call this one. What do you think?
Cook without a kitchen
I'm hoping it's the last one. Check out the McPrince Chronicles to see the progress on the kitchen. We're told it will be only a short two weeks until we can be back in there. Technically it's two and half weeks if you'd like appliances, but hey, I'd be happy with a damn sink!
Our remodel has been trying to say the least. I don't like mess, but I tolerate it a heck of a lot better than Seth. And his not tolerating the mess makes me not want to tolerate him at times. Just kidding. But to say it's been easy would be a flat out lie. And in addition to our very own construction zone, work has been crazy for the both of us.
So, I promise this post really is about food and cooking, or lack thereof.
We have always known how important the kitchen is to our home, especially here at this house. But it wasn't until we were cordoned off from it that we realized how much the kitchen is the absolute foundation of our home lives. We have felt disjointed, unsatisfied and hungry for a cozy spot to spread out the paper and enjoy a morning coffee.
Seth and I miss lazy Sunday mornings capped off with banana nut pancakes or herb and cheddar scrambled eggs. We miss sharing a bottle of pinot around the island as we cook one of our Sunday dinners. I miss real oatmeal, sprinkled with brown sugar and walnuts in the mornings, and Seth, of course, misses his warm chai tea.
And while the food sounds great, it's more than our bellies that ache for nourishment. We need the time around the stove, the moment over breakfast and that lingering conversation at the dinner table.
And as soon as the dust clears, we cannot wait to break bread with friends again in our home.
Until then, here's a little salad that we've been eating a lot around here:
Cheese (I like an aged white cheddar)
Salt and pepper
Thinly slice the apple, crumble the cheese and lightly chop walnuts. Toss the ingredients along with salt and pepper in a large bowl. Drizzle with oil and vinegar and toss to coat. Serve immediately.
Variation: Make the dressing in a separate bowl using 3 parts oil to 1 part vinegar, salt and pepper.