Our First Two Weeks Cooking

July 2014 - Salt Lake City

Cooking with one (borrowed) stainless steel pot and one cast iron pan is awesome...but difficult if I want more than two dishes. Last night for example: Chicken Curry w/Rice. Simple right? I started the rice, brown rice. I mixed up the sauce and placed it our recently bought and one and only baking dish. Then decided that the chicken would take forever to bake in the oven. I took out the chicken and started to cook it in the cast iron pan. The rice is finished – put that in our recently purchased glass storage container (Den Mother, you have forever spoiled me!)  Rinse out the pot and put the green beans in to cook. Chicken is cooking and I add the sauce. This is working out lovely. But....Chris is working on a baked oatmeal for breakfast the next morning. He needs to melt some coconut oil. We have no little pan and no microwave. In the oven it goes. We dance in our tiny kitchen – cherishing our happy moments of carefully coordinating pots, pans, and the use of our one spatula.