How to stock a temporary kitchen from nothing

the fires...

If the looming climate crisis has felt like a series of car crashes ascending upon us in slow motion, then the Eaton Canyon fire felt like fucking Pompeii. Far too many people we know lost everything. The gravity of that fact is impossible to comprehend 2 weeks out.

Our house didn’t burn down. But it is located downwind of all that did in Altadena. The charming wooden details that make our 100 year old home a beautiful one, are the same ones that leaked in all of the toxic ash and smoke (plus the unprecedented 80-90mph winds.) The ash and soot flooded through cracks and crevices and settled onto our windowsills and caked the leaves of our monsteras.

We made the decision to fly to Portland, Oregon one week ago, a place to be together with some friends who also evacuated, while we navigate smoke remediation and insurance back home. Everyone in our position describes this feeling of insecurity and lack of information as having “early covid energy.” Remember that unprecedented event? The one where we bleached our mail and didn’t where masks until we did? When we didn’t have a fucking clue what we were “supposed” to do in order to keep ourselves and our kids safe.

To be honest, I think our previous experience with Covid and a newborn is why we are where we are right now. The air here in Portland is crystal clear and crisp and easy to catch our breath in. The forests here are dense with ferns and moss, green life is creeping up every tree trunk, and it is helping heal our broken hearts.

We are here for a month - which is just long enough to need a basic functional kitchen in order reclaim some normalcy. I’m a believer that one of the most grounding things you can do when everything else is upside down and backwards is to cook a meal for yourself and your family. Cracking eggs for breakfast, cutting a little salad, simmering a soup, cooking is routine, cooking is nourishment - it is how we regulate as a family and find our rhythm, no matter where we are in the world.

our pantry so far

How I Stock a Temporary Kitchen Nothing

Essentials

• Eggs, milk, bread, butter, tortillas, cheese, tofu, yogurt (or labneh). (I usually don’t buy any meat in my initial restock. Once I’m oriented to my temporary situation I can source quality meat)

• Pantry Staples: Olive oil, salt, pepper, 1 vinegar (any kind will do but I opt for distilled clear vinegar for all my acidic needs), soy sauce, sugar, honey or maple syrup, fish sauce, sesame oil

• Coffee and Tea: I don’t care what is going on, if you are someone who starts your day with caffeine, do not stop now! and make sure it is what you LIKE to drink. You deserve that much

Produce

• Fruits: Apples, bananas, citrus (lemons for salads/cooking + a snackable variety) and truly whatever is in season where we are. This is key! Getting vitamins and nutrients in times of need is essential. Let those seasonal fruits and veggies help your body out while your mind is all over the place.

• Veggies: Onions, garlic, potatoes (any), cabbage, cucumbers, carrots, cherry tomatoes (always sweet no matter the season), celery, avocados. These are the essentials for my family. Everything else is seasonal for the same reasons as the fruit category. We’ve been chowing down some beautiful kale and broccoli, bitter greens etc

Shelf-Stable Helpers

• Peanut butter, dried pasta, bag of rice, canned beans, canned tomatoes, tomato paste, hot sauce, canned tuna, oats.

• baking soda, baking powder, vanilla, cornstarch, chocolate chips

Freezer MVPs

• Frozen peas and/or edamame

• blueberries or whatever fruit you like (great for smoothies or spontaneous baking projects. Baking or pancakes in the morning is very healing!)

Spices

• Garlic powder, cinnamon, turmeric, cumin, fennel seeds are ones I feel like I lean into the most. There are usually some basics in a rental kitchen, but keep in mind often they are very old. Up to you what you use and what you buy new

Snacks

• Crackers, ice cream (duh), chips, dried mangoes, raisins, cereal, granola bars, pretzels

Tools

• A small knife that is actually sharp (often rentals have THE WORST most abused kitchen tools. It might be worth spending a few bucks on a knife that works for the time you are there so you don’t pull your hair out while trying to cook.

• a small wooden cutting board. The kind you find in the super market kitchen supply aisle is great.

• an 8 or 10” cast iron pan (depends on what the rental has in it, but if there is only scratched up teflon, you should get one solid pan you can cook everything in. cast iron is so affordable so I suggest it)

It’s not quite like cooking at home, but it’s cozy enough to bring the comfort of home, even if just for a little while. Some easy dishes and recipes coming next.