Hello friends, and happy Wednesday! And for once, I’m sorry, but I don’t have a recipe to share with you. Because the picture above is what our life looks like right now.
Since my husband and I started dating, we’ve spent an inordinate amount of time living out of boxes. We moved to New York together, me from Virginia and him from Florida, we moved from our little apartment in Tarrytown to our house at West Point together, and now we’re getting ready to move back to Hawaii – by way of a number of different states! I have to attend six weeks of training in Virginia in preparation for my new job as a systems analyst and Scott, in the meantime, is going back to brush up his digital effects skills in Florida. It won’t be six weeks straight of long distance – we do have an anniversary to celebrate in a couple weeks! – but after that, we’ll start our trek westward. While the training won’t be rigorous, it’ll give me a chance to get a couple projects and papers knocked out, and maybe get some work done on that, well, book thing!
There are a lot of challenges that we have to overcome before Virginia, though, and at the top of the list is getting all the stuff out of the house, packing everything we’re going to need in Virginia and skipping across the country – about two months on the road! – and surviving in the house in the process. Our movers have been fantastic – in the first day, they’ve gotten almost everything packed – but they’re almost too good. We’ve had to run through the house making sure we’ve got all the documents we need, clothes, toiletries, and everything else, because if we’re too slow, it’s getting packed!
I’ve kept some of our kitchen stuff for the road to avoid having to eat out every meal. Now, I love all my kitchen appliances, gadgets, and plates, but when it comes to survival, if you’re a creative chef, you don’t need a whole lot. Here’s my bare minimum list for kitchen equipment:
Yep, that’s it. My griddle, my 10″ skillet, a spatula, a flexible spatula, and a wooden mixing spoon. There isn’t a whole lot I can’t cook with these items. I made steak and cottage potatoes last night, I made scrambled eggs this morning, and I’ll pound flat chicken cutlets and make Chicken Marsala for dinner tonight. Throw together a salad on the side, and I’ve got the makings of tasty, nutritious meals. This will travel with me to Virginia, and then get shipped out when I leave so I can keep cooking and make an attempt to get back on track with my diet. During the past couple weeks of travel, I picked up more than souvenirs. No, I don’t regret those extra pounds. What I would regret would have been traveling to two of the culinary capitals of the world and not tasting the delicious food!
Oh, on that note, I just want to share my first ptch – a foodie’s tour of Barcelona! Enjoy 
