You live in a small space. You must not cook. At least that is what the majority of the architects designing apartments must think. In my pre-TinCan days it was always one of the biggest factors in choosing a space to rent: what is the kitchen like? Is there enough storage? What about counter space? I will admit it was also a concern of mine when downsizing to the TinCan. I owned a lot of kitchen paraphernalia, and I liked having a place to keep it and use it. Would I have to let go of it all? How could I adapt to cooking in such a small space? Could I even cook in the TinCan? Would I like to?
The answer is yes! I love cooking in the TinCan. In fact, despite its small size, the kitchen here is one of the favorite ones I’ve cooked in. It has a fantastic window looking out over the sink, a skylight overhead, a gas stove and oven (small but they work great!), and a vent-a-hood that is actually vented to outside instead of just blowing the steam around inside the kitchen. I find that I continue to fine tune my pantry storage system and simplify the dishes, gadgets and pans to those which I use the most. It is really nice to cook in a kitchen where everything is within reach. Yes, sometimes I wish for a little more counter space, but other than baking a wedding cake or roasting a large turkey, I think I can successfully make most recipes I would like to in this space. The small space even makes me wash the dishes quicker. Haha!
The last few weeks I have been focusing on cooking on a more regular basis. I’m trying to eat healthier and plan my menu and budget more conscientiously. Some of the inspiration comes from following the food blog 100 Days of Real Food. If you haven’t checked out the blog, I recommend it. I love the simplicity of the meal plans and recipes offered. One of the best things about the recipes I have tried so far are how wonderfully the left overs reheat after being frozen for a quick breakfast when I’m in a rush (which is more often than I like). I haven’t purchased the cookbook yet, but it is on my list. It is amazing how much space I save in my pantry by no longer stocking refined sugars and flour. I’ve included links to a couple of the recipes on the blog below. These muffins and pancakes in particular work very well for a freezer friendly quick breakfast.
Baked to perfection…(They were great even after being frozen and reheated!)
I also love my little griddle*…It works great for the small space. Oatmeal and blueberry pancakes. Yum!
Whole wheat banana pancakes…
Update: I received the book 100 Days of Real Food* as a gift from a friend after writing this post. The book is terrific. It contains a number of delicious recipes, but mostly I have enjoyed reading the balanced and insightful thoughts on the food we eat.