Tomorrow we will disassemble our SelectComfort bed, squish all the air out of it, roll the pieces and stuff it into the POD. We'll spend our last few nights sleeping on the futon mattress on the floor, and then jam it into the chefmobile the day we drive off.
It's a lot of work, but it's mostly smooth sailing. Kelly's holding up pretty well physically, and I'm pulling through mentally, so we're getting there, bit by bit, box by box.
In general one of the hardest rooms to pack is the kitchen. I have compounded this problem by being an over-the-top collector of food and cooking equipment, otherwise known as a chef. I've had a huge chest freezer that i'd been slowly-but-successfully purging over the last 4 months, and I've managed to consolidate it to the small space of the freezer attached to the refrigerator. In my eyes, the cupboards have been bare, but Kelly sees it as still overflowing. Also, I've pruned my cookware collection to just my favorites...even though that still leaves a fairly large portion of what i've amassed over time.
|1 or 2 frying pans||a dozen frying pans|
|salt, pepper, sugar, chili powder, cinnamon... the basics||4 kinds of salt, 5 kinds of pepper, 4 kinds of sugar, 8 different hand-ground chilis, things like sumac, zaatar & garam masala|
|a can of black beans, a can of kidney beans, a box of pasta||dried beans, lentils, peas, quinoa, bulgur, orzo, lebanese Cous-Cous... plus all the regular stuff, too.|
|oil & vinegar||olive oil, grapeseed oil, hazelnut oil, walnut oil, sunflower oil, rice vinegar, white wine vinegar, cider vinegar, sherry vinegar, red wine vinegar|
|all purpose flour||cake flour, pastry flour, bread flour, whole wheat flour, rice flour, potato flour|
|spaghettios, progresso soup, bush's baked beans||ikra, imam bayeldi, babaganoush, sweetened adzuki beans|
As i'm typing this, Kelly's reading an article in Food Arts magazine, a professional-oriented publication lauded by many as an excellent source of food porn: the photography is spectacular and so inspiring! Everything right now is talking about a "farm to table" way of living, and one article caught my eye as being appealing to him... and it was...so he's reading it... and as he turns the pages, i'll reach over and pluck at a photo of a wedge of cheese as if to pick it up and eat it, or caress a photo of an enormous kitchen suite (an island of stoves, ovens, salamanders, built-in bain maries, griddle tops, grill tops, and every other conceivable cooking surface) and Kelly looked over, smiling, and said, "I'm glad you love food, honey."
I'm glad that he's glad, because the cupboards are PRACTICALLY BARE and I've still got to feed us! Tonight was taking another whack at the freezer's contents: prime rib and edamame, rounded out with some fingerling potatoes. I meant to stir-fry some sweet bell peppers but i forgot. I also made a cake, which i will serve with a white-chocolate custard i made yesterday (I had a craving for pudding but we didn't have any, so i made a stirred custard)
Today I learned: to let go of doing everything *my* way, and to just let Kelly do his own thing without interfering. it's so difficult, but i'm really trying to stay in the backseat and just let the man drive.