Readers of my other blog know that my life has been in flux as of late. As a military family we are used to picking up stakes and moving but our latest move had us leaving our cavernous house with two kitchens (which combined gave me one usable cooking space) in Albania and settling down in Belgium. Well, I used the term “settling down” loosely since for the foreseeable future, we are camped out in a family suite in a military lodge (a.k.a. an extended stay hotel akin to a Red Roof Inn) on a military base where my kitchen is little more than a hot plate.
Well…two tiny hotplates. Not pictured is the microwave and what I consider to be the world’s smallest sink. Even the bathroom sink is larger. To round out my kitchen I bought a new 220 volt crock pot. That is it and with these spartan conditions I’ve been pondering how I will feed my family over the coming weeks and months.
So needless to say, cooking for this food obsessed blogger is sure to be a challenge. But I’m taking the suggestion of a friend and blogging about the meals I am managing to cook. For the new few months you’ll still see my regular recipes that I honed and perfected in my Albanian kitchen but thrown into the mix will be those I’ve cooked in my tiny temporary kitchen. They will still be made with love and will hopefully give you ideas of how you too can put dinner on the table in less than ideal conditions. I’ll be introducing these dishes under the heading of Hot Plate Cooking and will be sure to include plenty of commentary. So stay tuned……this is just the beginning of our Belgian adventure!