There be culinary challenges here, especially for holiday meals. A cooking girl’s gotta think outside the box that is her living quarters — and the even smaller box within that contains her kitchen — to make it all go down.
This year, my folks are cooking the bird and a few side dishes at their house, which is where we’ll gather this afternoon with our younger son, my brother, his wife and my niece and nephew. More cooking, serving and seating space for the win!
My assignments: two vegetables, rolls, and a pie.
To appreciate how small my refrigerator is, go stand in front of yours. I’ll wait. You there? Good. Now open the door. Note shelves that appear between your knees and your chin. That’s all the vertical space I’ve got.
But wait. It gets better. Now reach your arm in there and touch the back wall. Gotta lean in a little to make your fingers touch, yes? When I do that? My elbow rests just outside the front edge. That’s all the depth I’ve got.
But here’s how I made this half-meal happen, using only a 3-burner cooktop, a microwave/convection oven, and a fridge that isn’t even deep enough to hold a serving bowl.
Just… don’t ask me how I’m gonna store our leftovers. That’s tomorrow’s challenge.
Happy Thanksgiving to all, whether your space is large or small!
Tim is a fan of outdoor cooking — specifically that which involves charcoal and a Dutch oven.
I am a fan of letting Tim do the cooking.
Today, we adapted this recipe for Slow Cooker Barbacoa, and although nobody who’s lived in South Texas for more than two suppers would call it true barbacoa (wrong part of the cow, wrong cooking method), what it yielded was some Damn Good Shredded Beef, and we shall enjoy its tender, savory deliciousness in tortillas, on salads, and right off a fork. Definitely a keeper.
I changed nothing about the recipe (?!?) but the cooking method.