The Climbing Daddy is friends with the couple who own the fishing lodge we stayed at in Canada. As a result, we were there the week before they officially opened for the season, so they weren’t serving meals.
They were apologetic but assured us that in terms of appliances and equipment, there was a fully stocked kitchen.
We flew into Williams Lake, a small town northeast of Vancouver, where we were picked up for the 90-minute drive northeast to the lodge. Before heading up, we went grocery shopping.
This was the challenge: what were we going to make?
It’s always challenging to cook in someone else’s kitchen. We didn’t know exactly what “fully stocked” meant. We didn’t know what foods would be available or not in small town Canada. And we needed everything for cooking—no set of oils, spices, dressings, etc. on hand. And we didn’t have international roaming, so no internet while we were at the store.
It turned out, there was a fridge/freezer, oven, stove, microwave, coffeemaker, kettle, toaster. There were pots and pans and a few but enough cooking utensils. Dishes, bowls, plates, glasses, mugs, forks, spoons, knives. There were a few Tupperware-type containers. There was a grill and tools on the patio. Some napkins, aluminum foil, hand towels, dish soap, and a drying rack.
There was salt, pepper, honey, and packets of artificial sweeteners.
At some point, we borrowed a colander.
The biggest challenge in preparation was making food that was tasty without a spice cabinet. We had prepackaged pasta and salads (that came with dressing) and made other things from scratch. We had fruit and nuts and cheese for snacking. Eggs, potatoes, a bag of fresh stir fry veggies.
Overall, we ate well and it was, if nothing else, entertaining to pull meals together.
If we had thought of it, we would have bought a couple more storage containers (and just left them for the next guests). We couldn’t keep many leftovers, and it would have made life a little simpler (and fewer dishes!) if we could have made larger portions with leftovers.
If you had a “fully stocked” kitchen (without really knowing what that included) and only one chance at the front end to go food shopping, what would you plan?