-L. wrote:
> jmcquown wrote:
>> We're going to be in one of those "extended stay" hotels next week
>> for the art show. It offers a full size fridge (essential for the
>> wine, beer, cheese and veggies!); a stovetop but no oven; a
>> microwave and a toaster. They offer a covered skillet and a couple
>> of covered saucepans. Plates, bowls, flatware and glassware.
>
> FWIW, their pots and pans suck. DH and I go out to Kmart and buy a
> cheap set of non-stick to use while we are there and then just give
> them to someone we know before we leave.
>
Of course they suck! Otherwise people might steal them. People probably DO
steal them, even the stuff that sucks LOL

We don't know anyone in the KC area except for some of his patrons, who, I
can assure you, have better cookware. <G>

I'm not planning on anything fancy and no, we're not buying better cookware
for the 2 nights out of 6 we'll probably cook. Trust me, we've gotten along
just fine with an ice bucket and take-out pizza before. I can make do with
this aluminium cookware.

> We stay at Extended StayAmerica and Residence Inn all the time.
> Residence Inn Rocks! We get their 2 BR suites.
>
This is an Extended Stay. We got a deal because he's there as an exhibitor
and we aren't staying the usual 2-3 nights the exhibitors do. We're adding
on a couple of days before and after so we don't have to rush.

> We usually cook chicken and a pasta dish - not to mention breakfast
> every AM.
>
> -L.

Yep, I was thinking chicken/veggies over pasta in one form or another and
then the chicken in sauce as hot open faced sandwiches 2 days later. It's
nice to have a full sized refrigerator so you don't have to worry about
cramming in a couple of bottles of wine, some cheese, etc. and also not
worry about fresh veggies.

We stayed in a place like this in Addison, TX (suburb of Dallas) in March,
2004 and it was nice. We didn't use the kitchen then; I'm cooking on this
trip! <G>

Jill