For the last hour I have been flipping through recipes on The New York Times. Recipes that I can do absolutely nothing with except let them fill my dreams. Not the green been & red pepper salad, not the rhubarb crisp, not the fettucini with sausage & sage leaves, and definitely not the asparagus pesto. I donâ€™t do much baking and am lactose intolerant, but was reading what looks to be a good cheesecake recipe.
Yep, it is that time on these trips where I dream of my little kitchen. It is a little kitchen with a half-sized stove and a not-full sized fridge. But it is my little kitchen. The pots and pans are familiar, the knives sharp, and the spices abundant. Most of all, it is a kitchen to which I have full access should I be in the right city.
Letâ€™s be honest. Variety and options here are sorely lacking. But, given a kitchen, I could whip up some foods with different flavors and textures than my daily fare. Same ingredients, different combinations and spices. And I could make pancakes and (non-greasy) eggs on a Sunday morning. Maybe even real coffee.
Please do not get me wrong – I get more than my fair share of food here and have plenty of variety given the location. Tomorrow I will be back to sharing photos and stories of my travels. But tonight I am going to enjoy the luxury of dreaming of my kitchen and foods that are a few weeks away.