The Tiny Kitchen

The pictures are not high quality and I just took pictures with my phone today but I wanted to give you an idea with how small and what I have to work with in my kitchen.


And here is my little stove top/oven...

Our refrigerator is not huge but it's also not like a tiny 'fridge you have in your dorm room. Thanks to always having leftovers, we NEED that space. 

I also got a simple hand mixer today. It was only about $7 at Walmart bu it should help me mix certain things. I do want a food processor but Walmart did not have any cheap ones today. I have had one before but it broke on me a few years ago and I never replaced it. One of these days my Mom and I are planning on going to Bed, Bath and Beyond and I will look there for one. It just needs to be cheap and small. If someone can recommend one to me I would greatly appreciate it. 

Comments

Post a Comment

Popular posts from this blog

Bacon Wrapped Stuffed Mini Sweet Peppers

Image
Image Source:  http://paperfly.hubpages.com/hub/Bacon-Wrapped-Stuffed-Sweet-Peppers I got the original recipe from:  http://paperfly.hubpages.com/hub/Bacon-Wrapped-Stuffed-Sweet-Peppers I did add a few ingredients to add more flavor. Here is what I did:  Ingredients: 2 large containers of Philadelphia Cream Cheese (Sorry but I cannot stand any type of generic cream cheese, it's got to be Philadelphia and the low calorie one) 1 bag (about 20-25) small multi colored sweet peppers 1 TBS dried basil 1 TSP dried parsley 1 TSP garlic powder About 1/4 of a cup of Romano cheese 1 Package of regular bacon (I did cut the pieces in half so there would be more but next time I will be sure to just get 2 packages of bacon --  I recommend getting 2 packages.  Directions: Wash the peppers.  Cut around the stem at the top to remove steam and core/seeds. The peppers should be left whole, not cut in half. Set aside.  In a bowl combine cream cheese, basil, parsley, garlic
Read more

I'm Still Here!

It's been almost exactly four years since I posted anything. I got talking to someone today and mentioned I have this cooking blog. From time to time I mention I have it but have not done much with it since 2013. Why the break? For several reasons. The first reason, I became single and lost my main taste tester. Going from cooking for two to one for sure effected this blog. I also stopped posting during my break up. I did not want to advertise online what was going on and just needed to take my life off line a bit. The second reason: I moved to a different state, not once but twice. I moved to San Diego, California in October of 2013. I was there for a year and a half. I then moved to a suburb of Dallas, Texas in January of 2015. This is where I currently live and plan on staying. I have extended family here and why I made the move. About a year ago my mom retired and also moved here. She lives about twenty minutes away from me. I also have an aunt two miles away. I still hav
Read more

Low Carb Hash-Browns

Image
I had leftover Diakon and a new package of Canadian Bacon. I got an idea. The last time I made hash browns with Diakon, they came out really good. Diakon seems to be a good substitute for Potatoes due to it's texture and how it cooks up.  This is a HollyG original recipe. Ingredients 1/2 Pound of Diakon, chopped into 1/4 inch pieces. About 5 pieces of Canadian bacon, cut into about 1/4 inch pieces. 3 Pieces of mozzarella string cheese (you can use whatever type of cheese you have but mozzarella tends to complement Canadian bacon well) Salt & pepper to taste Directions Heat a large frying pan on high.  Chop up the Diakon and add it to the frying pan.  Add freshly ground Salt and Pepper.  Let the Diakon cook while you cut up the Canadian Bacon. Add the Canadian bacon when the Diakon is just starting to brown.  Add the mozzarella cheese to the pan and cook for only a few minutes so it does not burn.  Remove from heat and serve.  Optional: You can add an
Read more