The kitchen in between
On this coming Friday, the furniture rental people are coming to take back their stuff. On Sunday, we will pack up and move out of here. But we won’t have an apartment in Rochester NY until the end of September. And that means 2 weeks in an extended stay hotel with a kitchenette. And that means 2 weeks without all of my kitchen comforts, and most of my favorite foods.
I will survive I don’t doubt. With my eating boundaries in tact I also don’t doubt. But it won’t be possible to make a lot of my go to foods. There won’t be an oven to bake bacon, so if I want it I will have to make it on the stovetop, which takes forever. So I probably won’t. (Maybe I won’t. Ok, I might but definitely not as often and I will feel the right to complain about it.) And my guess is the freezer won’t be cold enough to thoroughly freeze my ice cream making bowl, because they often aren’t in places like that. And I am already cataloging the handful of kitchen items I will need to bring with me, like a coffee cup because the ones they provide are so tiny, and a good frying pan because the ones they provide usually have the Teflon so scratched and warped I want to call poison control just from looking at it.
There are many things I love about traveling, but these in between times are not one of them. This is the closest I come to camping, and I don’t love it.
I will take care of myself. I will love my food, whatever that takes and whatever that looks like. Even if it’s not the way I am used to. But I do have to brace myself. Be prepared in both the practical sense – like pack my coffee cup and my frying pan in an easily accessible crate in my car – and the emotional sense. But I will be prepared. And then pretty soon, I will be back in an apartment, with an oven and very cold freezer, and a chance to get to know a new place.