How many of you have a baking shelf or baking drawer in your kitchen, where most of your baking supplies live? Here my kitchen is 6’ x 8’ and is set up to be convenient for cooking local food, not baking American sweet treats, so when I want to bake something I have to round up the supplies. Tonight the goal was chocolate chip cookie bars. So I went and found:
- The eggs on the counter (fresh-ish from the corner shop)
- The margarine in the guest bedroom (where I keep a lot of “white people food”)
- The brown sugar hanging out with the margarine in the guest bedroom (since both were actually able to be bought at the same store! They didn’t have any flour that day, though. And yes, you can now find very light brown sugar here.)
- The white sugar in the dining room (where it is out for morning snack during alphabet parties)
- The vanilla, baking soda, and salt in the kitchen (they don’t take up much room)
- The flour in the freezer (I had bought it at the corner shop with the eggs, and since it came from near the bottom of the 100 pound sack, I figured that there were probably bugs in it. Putting it in the freezer at least kills them and prevents their population growth, even if it doesn’t remove them. I didn’t notice any in my flour, though I didn’t sift it. I had noticed some in my pasta earlier today, and took out the ones I noticed. The others, well, they’re too small to taste, so if you don’t see them you don’t know they’re there!)
- The chocolate chips in the fridge (so they don’t melt)
- Then I used some more margarine (which had been in the guest bedroom, remember) to hand-grease the 13×9 pan (which was in the kitchen) – I did find Pam here one time, but it was $9 for a can!
Is that where you keep all of your baking supplies?
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