This summer has really done a number on our waistlines. We went on three trips out of town, adding up to over a month. Between that, moving, and my series of oral surgeries, there hasn’t really been a normal day for us in months. Like most people, that means we haven’t been eating normal meals, either. We’re in our new place, which has a mirrored door on the bedroom closet, and we’re thinking, Oh dear.
Note that I said “normal” meals, not “regular” meals. This isn’t about missing any mealtimes, oh no. It’s more about restaurant food, eating at the airport, and half a metric ton more French fries than we’d normally eat in a year.
This is what happened. We moved into our new apartment, literally were unpacking boxes until 11:00 PM the night before we went to the airport, and then left the country. When we came home, it was a lot like walking in the door of our new home for the first time.
We walked in, and we were both at our highest weight of 2019.
Not everyone cares about this, and if you personally don’t have to care for health or financial reasons, well bully for you. In both our cases, we’re at the point where we either need to replace our ENTIRE WARDROBES or we need to slow our roll.
Since we just moved and went on vacation, we’re not in any hurry to spend money on anything that isn’t a strict necessity.
I don’t enjoy the feeling of the waistband of my pants trying to do stage magic and saw me in half, so the sooner we can make some changes, the better.
The good news is that we’re benefitting from three things. One, we both know we want to have good news to report in four months for the New Year, so we’re intrinsically motivated. Two, we’ve collectively lost 100 pounds and we know what to do. Three, and probably most important, we are structurally supported by our new kitchen.
One of the main reasons we moved is because we were both sick and tired of the tiny kitchen in our old studio apartment. We could only be in the room one at a time. We had one square foot for meal prep. It was hard to reach anything and removing one item, like a bowl or a pan, required moving other stuff out of the way. As a consequence, we started relying on a lot of frozen food.
The new kitchen is woefully short on drawers, there is only one cabinet deep enough to hold a lot of bigger stuff like baking pans, and we still don’t have enough space for a pantry cupboard. The spice rack is on top of the fridge. BUT!
There is plenty of counter space, it has a full-size dishwasher, the sink is deeper and it has a sprayer, it’s better lit, and it looks much nicer all around. We basically went from 1980s kitchen to modern overnight.
For the first time in our marriage, my husband can find ingredients and utensils without having to ask me where they are. That is momentous.
He cooked a proper meal the second night. I had already unpacked the kitchen well enough that it was functional. In fact I had managed to heat up a can of soup for lunch while the movers were still hauling things in. We were both more interested in getting the kitchen in order than we were in anything else, at least once the bed and shower were operational.
When you enjoy cooking, it’s relaxing and fun. When you walk into an inviting kitchen space, the first thing you think is, What would I cook in here? I often cook at my parents’ house and sometimes I cook with friends, too. It’s a lot like how musicians display their instruments, and sometimes their friends ask to pick one up. It’s also a lot like Sewing Room Envy.
We were still in the unpacking process and we were already stacking carefully labeled leftovers in the freezer.
There is nothing like eating home cooking after a long absence. DANG this is good!
We had been consciously eating down our provisions for a couple of months before the move, planning to avoid leftovers and finish off containers without replacing them. Our fridge and freezer were almost completely empty the day of the move. This left us with a more or less clean slate in the new place.
Right now the fridge is full of a bunch of chard, a head of cauliflower, and the biggest cabbage that we’ve ever seen, almost the size of a watermelon! When I say “full,” I mean that the main compartment is mostly produce. This is fairly typical for us; we’ll eat the chard and the cauliflower over two meals. The cabbage might take three.
What happens when two good cooks share a kitchen is that they start working to outdo one another. A particularly fine meal inspires a follow-up. As bachelors, we both would occasionally eat cereal for dinner, and of course we could do that any time we like, but it seems really depressing now. Why settle when you have the time, space, and resources to make something better?
We were at the grocery store, stocking up, when I noticed a new kind of frozen pizza. I pointed it out. We both shook our heads, Nahhh. We also walked right past the mini corndogs.
Most people don’t have functional kitchens. There are a lot of reasons for this, but the main three are: at least twice as much stuff as necessary, power struggles, and lack of a system. People with far larger and better equipped kitchens than ours are not appreciating them at all! My suggestion would be to rate your mood and energy level against what meals are actually emerging from your kitchen, and then reevaluate all the stuff on your countertops.
It doesn’t take actually relocating to get yourself both a new kitchen and a new dinner!
I've been working with chronic disorganization, squalor, and hoarding for over 20 years. I'm also a marathon runner who was diagnosed with fibromyalgia and thyroid disease 17 years ago.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies