Story
Notes from a too-small kitchen
A short kitchen essay — less recipe card, more what it felt like to cook that week.
Story
I keep coming back to the same idea: cooking is how I mark time in Portland.
Some nights are pure improvisation. Others follow a handwritten card from someone who cooked this first.
This is one of those nights I wanted to remember — not because it was perfect, but because it was ours.
Written by
Theo Martin4 followers
Cook, eater, occasional baker in Portland. I publish what actually lands on our table.
Responses
Be the first to respond.
More from Theo Martin
Theo Martin · Oct 11
Coconut lime chicken soup
Bright broth, tender chicken, and rice noodles — recovery food that still tastes like a night out.
Theo Martin · Oct 11
Weeknight smoky skillet chicken
A home-cook take on smoky skillet chicken — the version that sticks around our table.