Since our time in California has come to an end, From Anne's Kitchen is the new home of Cooking Our Way Through California! Not much else will change besides the new cooking blog name and the new look. Even if you use the old link of cookingourwaythroughcalifornia.blogspot.com, it should redirect you to this new blog (fromanneskitchen.blogspot.com). I've also moved over all of the old recipes, so you should be able to find everything on this new blog. Welcome and I hope you enjoy the new blog!
We really enjoyed our year in California - it was an adventure and also became the birthplace of my cooking blog (almost exactly one year ago!). However, we were excited to come back on the East Coast. We did the cross-country drive, stopping in Arizona to see friends and family along the way. We arrived safely although the military has made our move a bit more...eventful...by delaying when we get our household goods delivered to our new apartment.
So for the next week or so, we'll be camping out in our apartment. Perhaps not surprisingly, I brought the bare essentials for cooking on our cross-country trip so this next week's meals will be part of a "Bachelor Pad" series, proving what you can possibly cook with the following kitchen gadgets: 1 12" skillet, 1 small stockpot, 1 baking sheet, 1 army utility knife, 1 paring knife, and 1 small cutting board. A can opener will soon be a necessary addition to this set. But cooking with the basics does not mean boring! This is partially because of all the fresh summer produce at our fingertips that just makes cooking that much easier. For example, a caprese salad of farmers market fresh sliced tomatoes topped with mozzarella, basil and a drizzle of balsamic vinegar is going to be part of our lunch today. And with 2 or 3 meals now, we've had kale chips. Lots of kale chips (I am not complaining, by the way!).