When one arrives at their summer rental home, the sandy carpets, wood paneling and fishnet curtains can be largely ignored. You’re there for the beach, not for the house.
But when a foodie arrives in their temporary accommodations, the heart sinks upon discovering a less-than-accommodating kitchen.
Preparing for our annual excursion to the Jersey shore, I packed the extra virgin olive oil, garlic, ginger and jars of spices. I collected basil, chives, parsley, cilantro and mint from my garden. Yet I didn’t bring my trusted chopping knife, so I’m forced to mince and julienne with a butter knife. What I wouldn’t give for a serrated edge.
The hutch stores silverware for 50 people and wine glasses for 75, but not a single can opener that works. I must remind myself to buy dried beans next year.
Paper-thin pans burn their sizzling contents even on the lowest heat, so I’ve adapted a cooking method of removing them from the stove every few seconds. On, off. On, off. The scrambled eggs cannot brown, or else the kids will deem them “dirty.”
The first few days were filled with frustration. I cursed the dull peelers, all seven of them. I laughed at the bevy of bottle openers. If two dozen people wanted to open their Coronas in unison, no problem. There’s an entire shelf of serving platters, but not a single baking dish.
But now I’ve settled into the groove of my poorly stocked summer kitchen. Forced into a culinary simplicity, I plan our meals accordingly. Grilled chicken with roasted tomatoes. Pasta with grated cheese and torn herbs. Sole with browned butter sauce (I knew those pans were good for something). Cutting shortening into flour for biscuits works just as well with two forks as a pastry blender.
When I’m forced to do without, doing with seems complicated. For instance, my cupboard at home features the fruits of a ridiculous Nordicware Bundt pan fixation. But the shape has nothing to do with taste. Baking on an island with inferior cookware feels like a greater accomplishment than serving a cake that resembles a castle. Those pans allow me to cheat. What epicurean expertise can I claim if I own every tool of convenience?
So I’m learning to love my summer kitchen and the skills of culinary compromise it’s teaching me. Now if I could just rip that fishnet off the window, this house might be perfect.
Yes, I’m on vacation and this blog is quiet. Can you guess today is rainy? I will return to kidlit upon returning home. I hope you’re having a fun and relaxing summer!
7 comments
Comments feed for this article
August 6, 2009 at 2:50 pm
scubacor
Ha! Ha! Two dozen people opening Coronas in unison! Good one 🙂
P.S. Send someone to check your mail. Rutgers decisions are here.
August 6, 2009 at 2:51 pm
Graham
Great piece, Tara – and spot on! I first learned to cook while on vacation. I split up with my then girlfriend just before going on vacation together. I almost didn’t go on vacation, but I decided that I’d do it anyway. I had a great time!
But I had an entire cottage to myself, complete with reasonably equipped kitchen, and a couple of cookbooks. I thought to myself, I can either eat out every day, or I could be a little adventurous, and try a couple of simple recipes.
I’ve been cooking ever since.
August 7, 2009 at 2:13 pm
scubacor
Hey, your pathetic friend had to ask the Wegman’s man where the green onions were because she didn’t know they were the same thing as scallions! Ha!
August 9, 2009 at 9:57 pm
Christy
LOL! This is perfect! Oh the woe’s of the perfect atmosphere w/ inferior equipment. We spent a week at the beach where I could scarcely find what I needed for a decent meal. I supposed most beach homes are equipped mostly for frozen dinners and cases of beers. :0)
Very well put!
August 10, 2009 at 6:48 am
Sarah Dillard
I want to go on vacation with you! Really, this sounds like my idea of a great time, I love kitchen challenges!
August 11, 2009 at 11:39 am
stilladreamer
Hi, Tara – it’s one of your fellow NJSCBWI members, and I wanted to drop by to let you know that I’ve chosen you for an Honest Scrap Award. One of the criteria? writing from the heart .. I check in with you/your blog periodically, have linked to you on mine, and enjoy your humor and style – so why not an award? You can read more on my blog –
Jeanne
September 20, 2009 at 2:35 pm
anitanolan
I thought I was the only person to go to rental shore houses armed with food, ingredients, and cooking implements! I take knives, garlic press, a peeler, a can opener, and a salad spinner.
I’ve found the easiest thing to do is make as many entries as possible in advance and freeze them. Of course the large cooler we have to take with us consumes a big chunk of the trunk (part of the reason we end up taking two cars!)
anita