Without consistent cold storage, we eat a primarily vegetarian, bulk food diet, except when we slurge on good meat, or take-out, or some other amazingness. Beans have been a huge staple this winter: beans & rice, white bean stew, and tomato-bean soup being regulars in the meal rotation. My favorite is the white bean stew, made with vegetable stock and spices, and left to cook into a creamy perfection on the stove all day. With bread and butter, it’s completely satisfying and soothing to the winter soul.
I’ve attempted a large, stove-top tart recently, with preserves from summer picking, with amazing success. We also managed to succeed at stove-top pot-pie and a few stove top pizzas. We were glad to have an at home, non-pudding dessert option, glad to play with traditional over recipes and actually enjoy the results! This coming summer, with a working kitchen at my command, I’m excited to think of the extra canning I can do and the real baking - the croissants, ciabatta, muffins, & whatnot that I can make in abundance.