Part of the issue with the downsizing is that I’m moving from a house with a large custom kitchen with more than ample storage into a tiny galley style kitchen. When I first looked around I was shocked by how small it was. The oven, for example, is only 24″ wide. That’s the outside. The inside is only 16″ x 17″. None of my roasters, baking sheets, or even muffin pans will fit inside!
The apartment kitchen doesn’t host much cupboard space either so I’ve spent the past 6 weeks trying to use up what’s in my pantry and my large upright freezer here at the house in preparation for this move. I’ve been a little too successful though.
Last night when I stopped packing long enough to think about making dinner for the family I found the following: 1 lb frozen raw shrimp, 1 onion, 2 tired and depressed looking carrots, 1 wrinkly and wise looking green pepper, 1 can of jellied cranberry, 1 can of large pitted green olives, about 1 cup of wild rice, a small jar of anchovies, 3 cans of evaporated milk, half a loaf of bread and just about every kind of condiment you can imagine. I was exhausted, mind numb from packing and organizing and I stared at this motley little group of foodstuffs in utter confusion.
Finally the boychild decided he could brave the rain and walk to the local grocery store. He returned with some whole wheat tortillas and announced that shrimp fajitas sounded like a great idea for dinner. And so it was. It was also a great breakfast – I just ate the leftovers with my coffee.
Wonder what sort of wonder we’ll whip up for today’s dinner?