Basically what I was thinking. We've had a number of home kitchens

over > he years--and sometimes I still try to look for something where it was > in a previous kitchen, not the current one.
One does get mappined after a while.

In a couple of places I made lists/taped to inside of cabinet doors, of
what was in the cabinet/on which shelf. It helped. (G)

I knew someone who did this for houseguests,
which might have been helpful, except that she
itemized everything carefully to the point it
was a pain to read.

I know, one thing that "sold" us on the R-Pod camper was that it had

a > decent kitchen space. Looked at some campers and saw that the kitchen > space was totally inadequate.
Some who do your kind of traveling
probably don't cook unless they have to.

Probably so, but we do, even if it isn't gourmet for every meal. While
on the road it's very basic but if we're settled, in a camp ground, it
can be fancier. I made chili (similar to the one I made in Rochester a
few years ago) when we were at the rally in KY, in October. The pot came
back empty. (G)

I'm sure it would. If I need to ensure some needs
to be saved for later, I'll make something
"Michael hot" or at least label it that way.

Might be, but there goes your sous chefs or other helpers.

I wasn't part of the planning. In the future,
I'll just do all the prep as well as the cooking.
As it was, I did most of it anyway.

Prefered that way or not?

I prefer my prep as well as my cooking, but
if someone appears to be an apt pupil, that
is fine too.

We've got a good kitchen set up in there--almost as good as the home one.

But then you enjoy it and are good at it.

Years of doing it, not always enjoyable but (usually) always edible. (G)

Nobody bats 1.000.

There are few, I've found, who are so dense
as not to be able to follow explicit instructions.

Brought up in a barn?

Outside a kitchen, anyhow.

Sad, people should have a basic kitchen knowledge. Most often these

I've always been a proponent of home ec.

days, it's how to operate a microwave and Keurig.

Keurigs and the entire concept are horrible -
they generate massive amounts of unrecyclable
uncompostable waste and are totally incompatible
with any kind of environmental consciousness.

I've, more than once, put something into the dishwasher

before Steve > ML> is > done with it. Whoops!

Arrrrgh.

I try to ask now but still like to clean as I go so there's less to

do > at the end.
Me too, and then the helpers come in at the
end and find there's little left to do.

But it makes the process go smoother.

In theory, what makes the process go
smoother for them is irrelevant to me!

Kind of. Her lack of culinary expertise
would be overlookable if the circumstance
were right..

Turned out, not so right tho.

Sour grapes might be okay for this:
Crystallized grapes

Probably so, most likely not to be eaten.

I'd eat them; why not?

tortilla Espanola (Spanish omelette)
categories: Malaysian, airline, main, eggs
servings: 4

500 g potatoes
100 g yellow onion
250 mL olive oil
6 eggs
1 ts salt

Peel and wash the potatoes. Slice thin. Soak
in water for 10 min.

Mince the onion.

Heat the oil in a pan over low heat. Wilt
the onion and potato until soft.

Drain the potato-onion mixture. Set aside,
reserving 15 mL oil.

Beat the eggs with the salt. Add vegetable
mixture.

Warm a pan with the reserved oil [over
medium heat]. Pour the egg mixture in and
cook 30 sec or until set. Turn over and
cook until omelette is done to taste.

Serve on a round plate.

Marta Alonso Garcia, Going Places magazine 1/2019
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Basically what I was thinking. We've had a number of home

kitchens > ML> over > he years--and sometimes I still try to look for something where > ML> it was > in a previous kitchen, not the current one.

One does get mappined after a while.

In a couple of places I made lists/taped to inside of cabinet doors,

of > what was in the cabinet/on which shelf. It helped. (G)

I knew someone who did this for houseguests,
which might have been helpful, except that she
itemized everything carefully to the point it
was a pain to read.

Mine was just a general list--top shelf X, Y, and Z; bottom shelf A, B,
and C. I think one place I did note if items were front or back on the
shelf but, they usually got displaced as I'd go into the cabinet for
other things.

I know, one thing that "sold" us on the R-Pod camper was that

it had > ML> a > decent kitchen space. Looked at some campers and saw that the > ML> kitchen > space was totally inadequate.

Some who do your kind of traveling
probably don't cook unless they have to.

Probably so, but we do, even if it isn't gourmet for every meal.

While > on the road it's very basic but if we're settled, in a camp ground, it > can be fancier. I made chili (similar to the one I made
in Rochester a > few years ago) when we were at the rally in KY, in October. The pot came > back empty. (G)

I'm sure it would. If I need to ensure some needs
to be saved for later, I'll make something
"Michael hot" or at least label it that way.

I labeled it "Prize Winning Chili", truth in labelling. (G) This was
basically an adult gathering so left it to those who wanted to try it to
judge the heat level for themselves. Guess all who tried it were content
with the level of heat in it.

Might be, but there goes your sous chefs or other helpers.

I wasn't part of the planning. In the future,
I'll just do all the prep as well as the cooking.
As it was, I did most of it anyway.

Prefered that way or not?

I prefer my prep as well as my cooking, but
if someone appears to be an apt pupil, that
is fine too.

I'll usually take help if offered, or offer to help if I see the need.

We've got a good kitchen set up in there--almost as good as

the home > ML> > one.

But then you enjoy it and are good at it.

Years of doing it, not always enjoyable but (usually) always edible.

(G)

Nobody bats 1.000.

No, but doing better than when I started out. (G)

There are few, I've found, who are so dense
as not to be able to follow explicit instructions.

Brought up in a barn?

Outside a kitchen, anyhow.

Sad, people should have a basic kitchen knowledge. Most often these

I've always been a proponent of home ec.

days, it's how to operate a microwave and Keurig.

Keurigs and the entire concept are horrible -
they generate massive amounts of unrecyclable
uncompostable waste and are totally incompatible
with any kind of environmental consciousness.

I used it for the hot water for my tea when we had one. Steve used the
pods or the reuseable basket for his own grind, depending on what he
wanted.

I try to ask now but still like to clean as I go so there's

less to > ML> do > at the end.

Me too, and then the helpers come in at the
end and find there's little left to do.

But it makes the process go smoother.

In theory, what makes the process go
smoother for them is irrelevant to me!

But most of the time I'm the one cleaning up, as well as cooking.

Turned out, not so right tho.

Sour grapes might be okay for this:
Crystallized grapes

Probably so, most likely not to be eaten.

I'd eat them; why not?

Most people see them only as "for pretty" food, not meant to be eaten.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)