That kitchen is in dire need of a full airing. Why can’t we have proper ventilation, especially when it comes to these kitchens that 8-10 students use for whatever foul brew they feel like cooking and later, ingesting. *URK* I get a headache just walking in there, and it’s due to the rotting and unsealed foods people have left on their shelves in the fridges.
I am afraid to open the one fridge with the “communal shelf” Grant and I have taken half of. Perhaps I’ll just take to wearing a gas mask and eating in my room. It doesn’t help that if they’re really cooking something strong the smell permeates my room (it’s right above the kitchen).
Please just teach them how to SEAL UP food. And could we have a “basic meals to live on” lesson. Apparently some people believe that BOILING onion baji’s is a good thing. Who knows what else is in that pot, but it sure doesn’t get clean with soap and a sponge. Nope, we like to clean things in our kitchen with bare hands and hot water. That’s it. There is a reason I have my own pot, skillet, soap and sponge. I also need to start disinfecting the drying area again. It can’t be sanitary with all the stuff people put on there.
Admittedly, some of them do use a sponge and soap. We’re not all afraid of a few suds.
I’m so glad to go home to a kitchen I understand (even if it does smell funny thanks to the array of weird foods my mom likes to make).
I’m not sure I’ll want to come back. . then again, that microwave at home scares me, and I’ll miss my Tesco Cordless Jug Kettle. It’s coming home with me in September.