Motor City Foodie

My new “workspace” and the first menu in the new house

Posted on 29 July 2009

Against all odds, I once again try to tickle palates of my limited following. 

When last we left our intrepid hero, he was tumbling through the perils of relocation.  And though, I moved less than a mile, we are finally getting everything in its place and beginning to feel the flow of how we are going to use the spaces.  New place, new bedroom, new sleepy path to the shower, and of course, new kitchen.

I mentioned it before, but my previous kitchen was a little larger than a book of stamps.  I had a 4 burner gas range, but it was facing the cookie cutter apartment fridge in such close proximity that cooking and searching through perishables were not parallel activities.  As expected cupboard space was limited resulting in a metal, 5-tier shelving unit to hold the spillover of canned goods and cookware.

Not saying all that has changed.  We still have a shelving unit in the basement with spillover bulk goods, still have a second fridge in the basement for beverages, but the difference is night and day.  For once, I have access to almost everything I would need on a regular basis right there in the kitchen.  Though the “triangle” in the kitchen is a little awkward, there is enough space to move freely and comfortably.  And, though it was entertaining, my wife and I can prepare meals together without the inevitable games of “Twister” or “Limbo.”

The coup de grâce to my old culinary workspace is the wonderful new appliance I was able to purchase purely out of chance.  To shorten an incredibly lengthy story, through an acquaintance, we found someone living in a “ritzy” suburb that was going into foreclosure.  That, of course, means they wanted to sell everything not attached; included is an almost brand new, 48-inch Jenn Air range.  As expected for the 600 lb. Rolls Royce of stoves, it is equipped with 6 burners, a griddle, and 2 ovens.  I threw out my bad two times over getting it out of the other house, into my house, and then into position, but it was well worth it.

I am not completely out of the woods as far as unpacking is concerned (camera included), so pictures of our new space to follow.

But, this isn’t an interior decorating blog; let’s get to the meat and potatoes, so to speak.  I had the pleasure of, lightly, breaking in the kitchen with a dinner for my father and a couple friends.  Menu as follows:

- Green bean salad with Olives and Feta

- Garlic Ciabatta

- Grilled Whitefish with Tomatoes and Onions.

- Maple Glazed Pork Tenderloin with Fresh Boysenberry Sauce

At this point, dessert was out of the question, but I found it very hard to lay off the tenderloin (we have a Boysenberry tree in our new backyard).  Alas, this is a little late coming, but until next time… adieu.