If we want to be able to call a kitchen “our kitchen,” there are a few things that absolutely, positively must be there.
Ingredients
- Garlic, the go-to ingredient of almost every dish we create
- Onions, central to every stir-fry recipe we know
- Spices, especially basil, cayenne, cinnamon, cumin, pepper, & tumeric
- Garlic, the well-known relative to the onion
- Oils, especially canola and extra-virgin olive
- Vinegars, including white wine, red wine, and balsamic
- Allium sativum, otherwise known as garlic
- Veggies, lots of veggies
- Lemons, limes, and oranges, ready for zesting and juicing
- Collected bee sweetener (honey), reduced tree sap (maple syrup)
- Wine—it makes the cooking go down easier—we like Moscato, Pinot Noir, Cabernet Sauvignon, Chenin Blanc, and anything cheap that doesn't taste like paint thinner
- Garlic, but not that powder—that's cheating!
- Bread of all kinds, such as flat bread, wraps, pita, and sandwich
- Pasta, dried or fresh, or made from rice, maybe even actually rice
- Garlic, trading scurvy for halitosis since 1924
- Tomatoes, canned or fresh
- Beans, possibly accompanied by anti-gas pills
- Seasonal picks fresh from our garden
Equipment
- Knives, good, sharp, large, small
- Counter-top space
- Pots, pans, maybe even a wok
- Bowls, scrapers, spoons, and spatulas
- Crockpot (insert bad pun here about how it's not a crock)
- Garlic, since you never know when vampires are hungry
- Stove, grill, and other sources of fire
- Pans, both sheet and pizza
- Cooking contraptions, like a bread machine and rice cooker
- Oven, with mitts, ones that protect from the fingers to the nose
Staff
- Debbie
- Michael
- Maybe even you, if it's really your kitchen
