Whilst the boy and I have yet to find a place which we can officially call our home, our temporary apartment doesn't scrub up too bad. The only thing I'll say is that there's just not enough space in the kitchen; where cooking something a little more complicated involves reshifting things around to create that extra bit of bench space (and yes, with the two of us in the kitchen, it's a bit like us dancing - dancing with two left feet).
Over the last 4 months, we've been pretty good and have actually cooked most nights (as opposed to eat out). Admittedly exhausting for the first two months but we're now a well oiled machine to the point that we've even cooked tomorrow night's dinner; we can come home and just reheat (is that pretty good or what?) Often it comes down to keeping it simple, just like this Thai pork with noodle recipe from Donna Hay.
Heat a non-stick frying pan over high heat. Add 500g pork mince and stir fry for 5 minutes until golden and cooked through. Place the mince in a bowl and mix with 1 stalk finely sliced lemongrass, 2 long red chillies (seeded and chopped), and 1 thinly sliced red onion. In a separate heatproof bowl, soak 150g vermicelli noodle in boiling water for about 5 minutes. Drain and toss in with the pork mixture. To make the sauce, mix 60mL fish sauce, 60mL lime juice and 1 1/2 tbsp brown sugar until well combined in a jug. Pour over the noodles and top with mint.
Recipe says this should feed up to 4. Reality says that 2 hungry individuals can polish this one off quite nicely.
Can you see in the photos how little bench space we have? And yes, I might've gotten a little excited and purchased a lot of spices and sauces which crowd up most of the bench space (but in my defence, we do use it for cooking!)