I haven't been doing this lately (and lately is defined loosely here, but I'll be honest and say it's been over a year), but I am going to get back into it now that I'm in a place (both geographically and in life) where cooking can again be part of my reality. It just wasn't happening in rural China. Too much delicious street food and not enough motivation to use our semi-outdoor, 7th-floor-walk-up, spider-infested kitchen. Thanks but no thanks, I'll just have Chinese takeout. Again.
So here's some information about my Beijing Kitchen:
1. It's small
2. It has a "red" color scheme (but a bizarrely high number of navy blue dish towels, don't ask)
3. It has a REAL OVEN--so rare in China!
4. There are approximately five things in my fridge right now: Vermont maple syrup, six eggs, a bottle of wine, cooked pasta, and half a jar of green curry paste. I will only be living alone for two more weeks, so that fridge landscape will be changing soon.
5. I tried to clean the oven today using a Pinterest cleaning tip (which is how I make myself do a lot of things, like working out), and I'm not impressed with the results. Turns out baking soda + water is not the magical solution for everything Pinterest claims it to be, folks.
This post is mainly just a teaser meant to excite you about this area of the blog and also inspire me to actually write stuff in it. I have cooked a few things already in the BK, including some tasty banana bread, a vegetable curry, and a delicious slow cooker chicken and wild rice stew. I solemnly vow to share the next homemade batch of whatever with you.