Kitchen Stuff: The Scented Candle
In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In the BGSK book, you’ll find a bare bones list of necessary tools, but I’ve long wanted to bring you a similar resource on the web.
So we’re going one by one, stocking up our virtual pantries and maybe our real ones too.
Cooking is hardly low-impact. In fact, making dinner can be downright dramatic. Food sizzles loudly. Smoke explodes from your pan. Hot liquids splatter up from simmering pots.
And then there are the smells. Most of the scents that waft from pots and pans are delicious, at least before dinner. Afterwards, some foods give off odors that linger way too long. These include anything fried, fish, bacon, and broccoli. (Any other scents you hate? I can’t stand how caramelized onions smell, even though I adore how they taste!) I have a few methods for getting the smells out quickly from a small space, including closing the bedroom door before I start, opening a lot of windows, and pointing the fan outwards. The one that restores odor equilibrium best is burning a nice-smelling candle after dinner. I love the candles from Antica Farmacista, especially the grapefruit.
And, here are the very delicious foods whose not-so delicious after-scents you’ll burn off with your candle (pictured above).