Due to circumstances beyond my control, I have been asked to live and work in a home suites hotel for one week. Having spent some time at these places in the past, I can assure you that the kitchen areas function mostly as places to create microwaved misery meals and store milk for coffee in the morning. My typical approach to the hotel room kitchen involves a trip to the local Whole Foods where I spend a silly amount of money on a bag of indulgent gourmet novelty items that were never meant to come together and create something called a “meal.” And most of them end up in the trash at the end of the trip. 

This time, I’m setting out on an experiment to see if we can make something better in these quasi-kitchens. Over the next six days, I’m going to catalogue what I’m able to create using all local ingredients and the tools provided by the kitchen. 

Here’s what we’ve got as far as equipment goes:

Largish pasta pot, small saucepan, medium skillet (pictured), colander, two steak knives, can opener, peeler, bottle opener, plastic spatula, spoon, longfork, microwave, electric stove top (2 burners), coffee pot and measuring cup.*

I headed to the local farmers market early in the morning on the first day to stock up. Because one could easily spoil an experiment like this by simply throwing a bunch of money at the problem and supplying all the things they need, I have limited myself to a budget of $75.

Baby kiwi, figs, water spinach, Chinese greens, baby bok choi, parsley, spring onions, cheese (a hard cheese that slices but can also substitute parmesan), butter, 6 eggs, local olives and a small bottle of olive oil, sample size balsamic vinegar, sliced brown bread, garlic, Anaheim peppers, pistachios

Then I went to the local natural foods co-op and supplemented this with skin-on, bone-in chicken thighs, milk, a bag of pasta and a cup of brown rice. 

This brought me to $72. I don’t have any salt, so if I can find a sample size of sea salt somewhere that might be where the rest of my money goes.** I also bought some fresh flowers at the market to warm up my room a bit. Maybe it sounds indulgent, but fresh flowers are always indulgent, aren’t they? They don’t last more than a week and I won’t be here more than a week. It seemed worth it to me to make the room a little homier. 

It’s the morning of day two and I’ve discovered that for this to work I’m going to have to do this project mostly at night or early in the morning (days are long here). Last night I prepared my lunch for today:

Water spinach, spring onions, garlic and hot peppers over pasta with the hard cheese and a pat of butter. I’m also taking some pistachios and figs for snacks.

Can it be done? Can I pack a lunch every day and eat it in the car instead of hitting up a fast food restaurant? Can I cook all these meals while working 12 hour days and then find the time to blog about them? Is it possible to live some version of one’s real life on the road? Let’s find out.  

*All photos taken with my iphone. That’s my excuse for them not being very good.

**I found salt packets in the common area of the hotel lobby. And stole them.