Well, we're into week four of a one week kitchen remodel. I knew it wasn't going to happen in a week, but that's what the contractor said. Now I hope it's done by Easter! It's been one of those Murphy's Law kind of remodels, duct work where the can lighting was supposed to go, gass pipes where the range hood was supposed to vent, ice maker water outlet where the cabenet with the slide outs goes, etc. As a result we have had to improvise a lot longer than we had thought. Now the contractor's on vacation and we are waiting for the counter top to be installed, not the same person.
Since my wife wouldn't let me put the dishes in the Jacozzi tub, I thought I'd fill you in on some of the improvisations that we have used and ask for any reccomendations for things you have done during a kitchen remodel. My wife and I washed all the things in the kitchen and packed them away in boxes before the dust started to fly, so we have no pots and pans really and mostly paper plates, so we don't have a lot to work with here.
One of the most interesting and successful improvisations has bee to use the gass grill as an oven. I have successfully made a chicken cassarole and meat loaf in disposable aluminum pans on the gass grill, holding the heat to a very precise 325 degrees for the duration. I guess I'm just amazed there is that much control. It's a Kitchenaid gass grill, one of the good ones from an appliance store, not the cheap junk sold by Lowe's. It puts out a lot of heat when needed, but can hold right at 325 with both burnners on low. To get any lower, you have to just use one burnner.
We've also found a variety of ways to use an electric skillet, the only cooking appliance salvaged before the boxes were sealed. You can cook anything but pasta in it and it seems to work great if you don't have very much to cook. I'd really like some pasta, but we didn't save a pot and the grill doesn't have a side burner, but I do have a camp stove, maybe it's time to break that out.