Before being introduced to my current kitchen, the one I have cooked more meals in than all the other kitchens I have been exposed to combined, I was spoiled. I came from a world where a kitchen only qualified as such if it had granite countertops, brand new appliances, and carefully picked tile floors. In fact, I'm not sure that I thought that another type of kitchen existed unless you were in complete poverty. I was wrong. When we moved to Auburn, I was extremely excited and optimistic about the move. Nathan had told me so much about this wonderful place, and the fact that he loved it so much made me love it and long for it. The only problem was the living situation. As we looked for a place to rent, I became very discouraged...we could not afford anything like what I was accustomed to...and the kitchens were all geared towards non-cooking college students. I was determined to make the best of our situation though, and convinced myself that I was pleased with our choice.
Within a week of moving in our dishwasher stopped working, I burnt brownies for the first time (our oven is 150-200 degrees hotter than what it is set to), and we realized that our ice-maker in the freezer didn't work. Not to mention that it was not even close to my aesthetic standards. I was in my version of kitchen hell. How was I going to make delicious yet nourishing meals for my family? Were we destined to eating out or eating microwaveable meals the rest of our time in Auburn?
Well, we are still here, and I have made many delicious meals (quite successfully) and...I love my kitchen. We have made thousands of great memories in it over the past two years, fed a lot of people that we love, and (once I bought an oven thermometer) I have enjoyed every minute of it. Sure, I have to fill ice trays every time we have guests, check the oven at least five times every time I make bread, and flip the kitchen breaker every time I want to put a lemon peel down the disposal...but we are still able to eat every morning, noon, and night...and for that I am grateful. Also, I have learned that a good kitchen is more about the people you are able to feed with the food and other resources that God gives you (and the love you can show them through doing so) than how closely it represents a picture in a magazine. Something that God, in His infinite grace and wisdom chose to teach me early in both my life and cooking career. Thank you Lord for knowing me and for even in this small way humbling me and showing Your love for me.
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