With all of the canning and preserving we see in our future, and temperatures in the 90s these peak harvest times, the thought of heating the kitchen up with pots of boiling water is quite unappealing. So we are thanking our lucky stars that a restaurant-grade 6-burner dual oven has landed in our garage.
So we loaded up the 900-lb beast, strapped her on, and took off down bumpy Atlantic Avenue. Five stops, a broken ratchet, a moving griddle pan, a breaking back leg and 4 hours later, we pulled into Longhaul.
Jason cleaned her spic-n-span and now we need to hook her up to our propane and rearrange the garage. And blanching our veggies and canning our preserves will be so much more pleasant now, especially with temperatures reaching 99 at the end of the week. Our next project: setting up the food storage room.