There are so many differences between my new life here in Mazatlán and my old life in Washington State. One of the main differences is the weather, of course. I will never get tired of living where our windows and doors are open all the time.
It’s summertime, though, and all that openness means the kitchen is between 84 and 88 degrees most of the time. We’re used to it, and as you can see in the picture of our sala fresca above – we have doors open on each side of the room, two ceiling fans, and two floor fans. With all of that, we’re mostly comfortable.
But one big problem with the heat is that it’s hard to keep from having your flour, pasta, spices, etc. get buggy. When I bring (for example) a bag of flour home from the store I put it in the freezer for two days, then store it in the cupboard. Same with pasta, oatmeal, rice, spices, and other things I’m probably forgetting. Pretty soon my freezer is so packed I can’t even cram in an ice cube tray!
I also like to make things for the freezer, like packages of cooked rice, cooked beans, pesto, sourdough bread, waffles, etc. I make smoothies every day and always have lots of frozen fruit, of course. Our fridge isn’t that big and the freezer was soon filled to the brim.
I would put everything in zipper bags and plastic tubs doing my best to foil those stupid bugs. But I was never successful for long. I can’t even count the number of times I’d be cooking pasta for dinner only to have lots of little black bugs in the water with the penne. Bleah.
So why did it take me so long to decide we HAD to get a freezer? Above is a picture of my new love, a little 2 by 3 foot freezer that’s just right for us.