So I’ve gone from having a tiny oven (which my Tica friends told me was actually large for Costa Rican standards) to a toaster oven. I still can’t believe I’m trying to cook with a toaster oven. And the stovetop was recently referred to by one of my neighbors as one that “you’d find in a winnebago”.
In the little oven at the old house, things seemed to cook differently… but it wasn’t like I was at a different elevation than I was in California and it was gas which I’ve cooked with in the past and not had any issues. I’ve also got a temperature converter on my phone so that’s not a problem. But nothing seemed to cook correctly and I was always have to make adjustments.
Now, in the toaster oven, I’m still faced with food cooking unevenly and everything taking so much longer since I can only do small batches. It took me several hours to make cookies for my neighbors a few weeks ago and I can only make one pita at a time. I’m also finding that having to leave the toaster oven on for so long really heats up my house, which considering it’s already 80 degrees inside, I don’t really need to make that worse by running the toaster oven for hours on end.
I like to cook and I’m a good cook (ask any of my neighbors!)…but I have to figure out a way to get some type of small oven in this house without breaking the bank. I’m still hoping to find a convection oven like the one in the post a few weeks ago. After all, I’m losing out on tanning time at the beach when I’m stuck indoors in front of a toaster oven all day! : )
Enjoy the slideshow…(and can you tell that I LOVE mango?)