+
junescook | Nov 20, 201610:53 AM     13

I am accustomed to cooking three meals a day at home. Now they are retiling our kitchen, etc, (600 sq. ft.) and everything has gotten moved out, all the furniture, appliances, etc. The short of it is that our range is gone and our big fridge is out in the living room but at least running. We do have a couple of microwaves and a couple of crock pots but for some reason my creativity is waning. I was thinking of picking up a cheap toaster oven to get us through but don't know if that would be worth it, or possibly look for one of those conduction gizmos you use on a countertop though again I wouldn't want to spend too much on it since we really won't need it much in the future. Eating out gets old pretty quickly as does reheating takeout in the microwave. Any good suggestions on what you would do to make the best of this situation. Btw, I do have a gas grill and a smoker but right now it is snowing lightly and the wind chill is in the 20's and dropping. Thanks much.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Homemade Dole Whip Is Only Two Ingredients Away
How To

Homemade Dole Whip Is Only Two Ingredients Away

by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Boba 101: How To Make Bubble Tea at Home
How To

Boba 101: How To Make Bubble Tea at Home

by Jody Eddy | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.