The weather has been nice and warm this week, and I have been doing a lot of cooking on the grill. The cooking part is fine, but the prep requires a little planning. Here's the table I'm using as my "kitchen:"
I bought some wild salmon from Whole Foods yesterday, and along with some button mushrooms (which I marinated in olive oil and balsamic vinegar), asparagus and corn on the cob, I had the makings of a wonderful salad. I grilled everything and served the salmon and grilled vegetables over romaine with some leftover ranch dressing. I made lots so we now have leftovers for a couple of days. For dinner, I'll put a slightly different spin on the same ingredients.
Being without a kitchen can be maddening or an adventure, depending on one's point of view. I prefer to look at it like camping, only with a comfy bed and plumbing. Turning out tasty meals without a kitchen is a challenge, one which I believe will make me a better cook. I was never very good at improvising, but I think this experience is helping me test my narrow self-drawn boundaries. At the end of the experiment, I hope to have the kitchen of my dreams, and lots of pent up demand to put it to work.