I may have to found a chapter of Foodies Anonymous

The house is looking less and less like home as we gather up our belongings and put them in the POD. My collection of blue glass has been lovingly enrobed in bubblewrap. My other collection, a galaxy of suns that adorned the fireplace mantle and the walls of my living room, are nestled snugly in a huge box until they can shine again (literally, as most of them are candle holders, and my favorite is a candle holder that i wired up with a fixture and screwed in a yellow lightbulb!)

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.
Normal PeopleMe
1 or 2 frying pansa dozen frying pans
salt, pepper, sugar, chili powder, cinnamon... the basics4 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 pastadried beans, lentils, peas, quinoa, bulgur, orzo, lebanese Cous-Cous... plus all the regular stuff, too.
oil & vinegarolive oil, grapeseed oil, hazelnut oil, walnut oil, sunflower oil, rice vinegar, white wine vinegar, cider vinegar, sherry vinegar, red wine vinegar
all purpose flourcake flour, pastry flour, bread flour, whole wheat flour, rice flour, potato flour
spaghettios, progresso soup, bush's baked beansikra, imam bayeldi, babaganoush, sweetened adzuki beans
So you see, it's a bit more problematic to pack all this, simply because there's more of it. Also, i don't want to part with a single red lentil or leave behind (give away) the tiniest jar of purple yam preserves, because i'm absolutely certain that I'll never be able to find that stuff in Nashville.

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)

Ciao!
JoAnna

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.

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