As I sit here typing this, I’m waiting for a floor guy to come measure our kitchen. This seems to be a normal occurrence these days, as I believe this will be the third set of measurements taken . . . at least. But thats okay, because in the next month or two we will be deep in the throws of a complete kitchen remodel. If you’ve ever seen my kitchen, you’ll understand just how excited I am. I have the ugliest kitchen in the world. You probably think I’m exaggerating, but I’m not.
Of course, along with being excited, I’m also stressed out and neurotically nervous about the renovation - because I wouldn’t be me if I wasn’t completely stressed out and expecting the worst. When you live in a house built in 1921 there are a lot of things that can go wrong with any house project. And then, of course, there is diabetes. Because diabetes adds an extra layer of stress to just about anything, right?
Here’s the thing. In the next month or so my kitchen will be gutted. For approximately five weeks I’ll have no stove or sink, and the contents of my cabinets will be in boxes. Hopefully we can stick the refrigerator in the dining room to hold some food . . . . and cream for coffee made in a borrowed Keurig. As long as I have coffee and some fruits and vegetables I’m good for breakfast and lunch. But dinner is what I’m worried about. Dinners for five weeks with no kitchen. Dinners at restaurants for five weeks. I don’t see how my blood sugars (or my pants size) are going to handle that. Help!!!
Have you ever gone through a similar renovation? How did you manage to eat healthy when you had no kitchen? I could sure use any tips!