I haven’t had much to say lately, due in part to the fact that I’ve been spending more time creating in the kitchen than in my studio. Recently, I’ve been spending an average of about 4 hours a day cooking.
Quite honestly, I much prefer to let others do my cooking for me. Unfortunately, one of the trade-offs for my *cough* exotic *cough* stay-at-home lifestyle is that the old budget doesn’t really allow for the amount of eating out we used to enjoy. Plus, I pretty much went on a cooking strike all summer because it was hotter than Hades and the last place I wanted to be was in my cramped sun-baked kitchen. Now I have to make up for my summer of culinary indiscretions.
So, every Friday, Sir and I head to the farmers’ market to load up on fruits and veggies. Since the growing season is quickly coming to an end, we have been stocking up for the winter. This includes dragging home as many tomatoes and peppers as we can manage, peeling them, seeding them, roasting them, stewing them, etc. to make salsa and sauce. Then I portion it all out and freeze it so we’ll hopefully have enough to last us through the winter. It is very time-consuming, especially in the ill-equipped teeny tiny Kitschen.
I call it ‘The Kitschen’ because, and this is not an exaggeration, it has seen very few updates since it was added to the house in the 50’s. It’s small, barely functional, very poorly laid out, has robin’s egg blue diner walls, and no dishwasher…no freakin’ dishwasher! Sir Sr. promises me that one day we’ll have it completely renovated, but I don’t see that happening any time in the foreseeable future. I do have to say that, in the five years we’ve lived here, I have made impressive strides in developing methods for working in there though. There’s usually a lot of cursing involved, but I digress.
So, anyway, I now cook…a lot. My cooking rarely follows a recipe and every now and then someone will ask me how I made a particular dish. Usually, the best I can do is rattle off a list of ingredients with no measurements or other specifics. A few years ago, I started writing things down as I cooked. This resulted in a small collection of tried and true favorites before I lost interest my kitchen shrunk and there was no room for a pen and paper in there and I was forced to start throwing things together without keeping track of what I was doing again. I really probably should start keeping track of this stuff again. My memory isn’t what it used to be and there’s a pretty good chance that I could make something one day and then a week later have no idea how to do it again. Sad, but true.
Even though this blog is technically supposed to be about art, I’m going to take some liberties (because I can – ha!) and post a little about cooking too. I file a lot of things that I do under the ‘creative’ heading, so that should be good enough to make them worthy of being discussed on my blog. Plus, it’s my blog and I’ll do what I want. Nyah!
photo : range hood that should probably be in a museum of old non-functioning kitchen artifacts (a.k.a. the dump) by yours truly