Hotel Living

I'm beginning to think Todd and I should be on a reality TV show.  There has been no lack of "drama" in our lives, and we certainly would not need writers to come up with great story lines!  There are days when Todd and I can't do anything but sit back and laugh at the comedy of mishaps, horrible timing, and lack of structure in our lives right now!

Just today, I was on the phone with our cell phone provider trying to update our address to the PO Box we just opened.  The customer service rep was requiring I verify my address in order to update it.  I rattled off 3 addresses, and couldn't remember the zip code for one the one they had on file before finally getting it correct!  Turns out they had our last hotel address on file which they pulled from my return address on my last payment.  I know the woman on the other end of the line probably thought I was crazy, in fact she asked, "You don't know your address?".  No ma'am, I know my address (wait, do we actually have an address other than a rented 3" x 3" space??), I just don't know which one from the last 2 months you might have on file!

And last night, in 4 square feet of counter space, Todd and I made a spaghetti dinner using a blender and stove eye.  Yet, the toaster oven and blender take up most of the counter, so our dinner was prepped in something closer to one square foot of space.  I'm not quite sure how we did it other than we both seemed to be holding something that wouldn't fit on the counter in one hand while prepping with the other hand.  We also took our ground meat out of the small, condo size fridge to find the back is colder than the rest of the fridge, and our meat was frozen.  We might have also somehow managed to blow a fuse in the wall outlet by simply overloading it with the blender, but we fixed it so no one needs to know!  All this to say, we did eat, and it was delicious!

Our gluten free spaghetti dinner,
devoured on the closest thing we have to a dinner table,
the coffee table!

Cooking in a hotel is difficult enough, but cooking while taking my food allergies into account is even more difficult!  With our lack of appliances and space, Todd is having to eat gluten and casein free for the most part.  We just don't have the space and ability to make 2 meals each night.  So, my biggest challenge has been to make foods that I can eat, and that Todd wants to eat!  I think we have been quite successful, as we have made everything from chicken tortilla soup from scratch to Breck's dog food!  I wanted to share a few pictures of the things we have been enjoying!

Fruit salsa which has been enjoyed with 100% corn chips

Mini cornbread muffins made in the toaster oven!

Lime cake (gluten, egg, sugar, and casein free) with vegan buttercream icing.
I know you won't believe me, but this is so delicious,
you wouldn't know it was so "without"!!

Quick breads (gluten free) in the toaster oven

Strawberry sorbet (and Breck's extra food in the bag)

Today, we made things easy by having a lunch date at Whole Foods!  I love being able to partake in a buffet that actually has foods I can eat on it...and Todd loves the Tacqueria and pizza bars!  ...and tonight, we are grilling brats in the toaster oven with gluten free buns.  But for now, I am back to watching the kitchen episode of the Nate Berkus show.... getting ideas and dreaming of the day I will have a real kitchen!!!