I am trying to start a bakery out of my house, in Nicaragua. This is my kitchen.
On Monday, our friends ordered a cake for a dinner party at their restaurant on Tuesday. On Tuesday, the power went out. The fridge defrosted and 4 pounds of butter and my $10 bag of chocolate chips melted. On Wednesday, the fridge door wouldn’t close because I had forgotten to drain the water in the freezer from Tuesday’s defrost. On Thursday, I got tired of propping the fridge door closed with our dining room chair, so I attacked the freezer with an ice pick, making Sharon Stone proud. The ice was stubborn, yes, even in this unrelenting heat. Go figure. On Friday, I hooked the fridge door shut with a bungee cord and some muscle.
Our oven is a Mabe oven. Maybe it will work, Maybe it won’t.
Instead of a temperature gauge on the oven dial, it is marked with the numbers 1 thru 5. Even using an oven thermometer, I pretty much guess at the temperature. Today, 1.5 on the dial was 350 degrees. Yesterday, I cranked it to 4 and couldn’t get it above 200 degrees. Last week, I ran out of gas, both propane and my own.
Somehow, I still managed to deliver a pretty impressive triple layer chocolate cake to the restaurant at 5:30 on the dot.
They say that cooking is an art and baking is a science. Well, doing either in Nicaragua is a miracle – at lease in a Mabe kitchen.