When we first began our kitchen renovation, even if I had nowhere to cook or hang out, I was enthusiastic almost as though it were the Christmas season! I’m getting a new kitchen! In the meantime, I can use my grill! I can do creative things with my panini maker or my toaster! I can blog about all the different alternatives a person has for cooking without a kitchen! I can write things using a lot of exclamation points!
(See How To Cook Without A Kitchen Part One and How to Cook Without A Kitchen Part Two).
I am now eleven weeks in.
I feel slightly less “Christmas Morning” and slightly more “Monday Morning.”
But listen! I’m hanging in there with my slow cooker and my grill. I hope I never forget how useful these tools are. Today, I’ll round out my little “How To Cook Without A Kitchen” series with a third post. I’m doing another slow cooker meal, which I will share later in the post. I won’t continue the series, because I don’t want to blog about cooking without a kitchen. I want to blog about cooking WITH a kitchen like other normal human beings.
But I can’t get ahead of myself. Here’s a kitchen update!
Our kitchen was drywalled and spackled last week. This is the view of that from my family room looking into the kitchen:
Another view from the family room, but looking toward the back of the house. Where there were three, long narrow windows, there is one wider window. This will allow for a wall of cabinetry. Here is the window framing prior to window installation:
Here’s a view looking from my foyer into my kitchen. This picture will appear in the next issue of Submarine Living. (Not really, you silly thing.)
I opened the front door so I could back up and give you a longer view, but then Louie got in the way (Kelly in the background):
Here, let’s try this:
Paint swatches on the the wall. It’s all very uninteresting.
My color scheme, however, is interesting:
Cabinetry: Schubert’s Custom Cabinetry, West Reading; Tile products and countertop: Malsnee Tile & Stone, Leesport. Contractor: John Beilhart, Reading.
Upper cabinets will be ivory and lower cabinets will be a green/gray/tan color. The floor is shown, lower right. The counter, upper right (granite). The backsplash will be a taupe-colored glass tile, except larger squares (upper left).
The window was finally installed:
And things are looking brighter.
I can’t wait until my family room is up and running again too!
(Friends are wondering where on Earth Pete watches Sunday afternoon golf on television!)
So keep your fingers crossed for us. We are expected to receive cabinet delivery, countertop installation and refrigerator hook-up this week! Yay!
I’ll leave you with a little slow-cooker recipe. I must say I do like dumping a bunch of stuff in and letting it cook all afternoon with very little effort!
Slow Cooker Vegetable Medley With Corkscrew Pasta
One medium-large eggplant, peeled or skins on, your choice (See Note)
Two large or four small green, yellow or red bell peppers, seeded and cut into thick rings
One 28-ounce can crushed tomatoes or four tomatoes cut into chunks
One tablespoon minced garlic
Three ounces tomato paste
Four cups water
Sixteen ounces corkscrew pasta, uncooked
One teaspoon salt (or more to taste)
One teaspoon pepper
One-half cup snipped, fresh basil
Note: You may swap vegetables and use mushrooms, zucchini or summer squash, whatever you have on hand will work. I can never decide if I want to peel my eggplant or leave the skin on. The peel is good fiber, but it’s tough. Here’s what I do for a compromise:
Some on. Some off!
- Place the vegetables, garlic, crushed/chopped tomatoes, tomato paste and water into the slow cooker. Give it all a stir, and place the cooker on high and cook for four hours. Here’s the view of the raw vegetables after I stirred it:
2. Add the salt, pepper, basil and uncooked pasta. Cook for another ten minutes or until the pasta is tender and ready to eat.
It’s a tasty one-pot meal!