As we get closer to our move — 11 days and counting! Our one-way airline tickets for Sunday, July 6 are purchased! — it's becoming...Read More
I just roasted a duck.
This would not be extraordinary except for the complicating fact that I was also packing boxes for our move. WHO ROASTS A DUCK IN THE MIDDLE OF PACKING?!
Other people eat sandwiches and snarf pizza and drink beer while moving, but we not us. Nope! We’re eating roast duck and lamb shanks and short ribs and steaks. Because I’m cleaning out the freezer. And packing. And panicking. Because tomorrow, the professional movers are coming, and my kitchen, as I know it, will cease to exist.
I spent a few hours with the stove, oven, and slow cooker running simultaneously, cranking out grub so that we’ll have food to eat — with paper plates and plastic utensils — while we
endure enjoy what Dave has dubbed “Home Camping.” We aren’t able to fly to Vermont until Sunday, so we’ll be in our house, “camping” for three nights with our bed, the fridge stocked with pre-cooked food, a few kitchen essentials, and our laptops and Kindles. When I type it, it doesn’t seem that bad but the thought of my spices and food processor and serving plates and giant salad bowl and microwave being gone sent me into a little bit of a tizzy. Hence the panic cooking.
In case you’re curious, this is the complete list of what I made:
- roast duck
- Nom Nom Paleo’s Kalua Pig
- braised lamb shanks with Ras el Hanout
- skirt steak (marinated in the chimichurri from Well Fed)
- pork chops
- 5-spice ribs (made with beef short ribs instead of pork)
- roasted brussels sprouts
- steamed snow peas
- steamed green beans
- roasted sweet potato
- pan-fried plantains
I’ve got a back-up stick blender (doesn’t everyone?!) so I’m taking it in my suitcase to help us with Home Camping in Vermont; our stuff doesn’t arrive until at least July 12! To keep my kitchen running between now and Sunday, I’m also keeping a wooden spoon, one of my good knives, a 1/2 tablespoon measuring spoon, and two 2 crappy non-stick skillets that were headed for the junk heap until I salvaged them to help us through Home Camping. Everything else will be packed tomorrow and loaded into a truck.
I just got a little lump in my throat when I realized the kitchen where Well Fed and Well Fed 2 were created is no more. But I’m also excited about new cooking adventures in Vermont. After all, we are working on the next installment of Well Fed!