I can’t believe it’s the second month of the year already. I really should take down my Christmas lights.
On with the show…
In My Kitchen I have booze. It’s not all mine. But duty free alcohol is very cheap in Port Vila so we stocked up on a few things. I’ll confess to the gin. I just had to have it because of the colour of the bottle; it reminds me of reclining in a sun lounge and holidaying in the sun.
In My Kitchen I have vanilla beans. I bought them in the same duty free store in Port Vila. They are organic and there are nine in the packet and I paid $20.00 for them. They are worth every cent. They have the most wonderful aroma; as soon as I opened the packet the vanilla scent hit me. These beans are soft and broad and very, very fragrant and I’m looking forward to cooking with them. The first one will be used tomorrow.
In My Kitchen I have coconut vinegar. It’s in the Top 5 of my most favourite ingredients. You absolutely have to have coconut vinegar if you’re going to cook Thai but yes, it’s difficult to source. I literally hiked across two suburbs (on foot) to buy this from the closest supplier for an impromptu dinner party. And I don’t know why I didn’t buy more. I’ve used half the bottle already and I only bought it two weeks ago! If you are trying to find it, it’s only available in Asian supermarkets but I’ve found the Chinese-oriented shops don’t stock it. You have to go to a Thai-oriented Asian supermarket. For those of you in Sydney, I have found this in Dee Why and Neutral Bay. Tonight we’re having marinated chicken with a Thai dipping sauce and I used the vinegar to make the sauce.
In My Kitchen I have pig’s ears. They’re not for human consumption. I have to buy them almost weekly for my girls. Ruby is a very loving dog but not when she has a pig’s ear. Heaven help you if you try to come between her and her pig’s ear. When I give her a new one, she carries it away to her den then guards it and if anyone comes within a few metres they’re greeted with a low growl. Step any closer and the lips are bared to expose the vicious fangs. Another step closer and there will be gnashing of teeth and a developing crescendo of growling and yelping and barking. When she has a pig’s ear she can turn on a dime. What’s so amusing is, in all her 13 years (about 100 dog-years) when has there ever been an occasion where one of us has ever gnawed on a pig’s ear? We’re waiting for her to have that epiphany. Patiently waiting.
In My Kitchen there is a sign. It’s not for me; it’s to remind everyone else. Lest they forget.
And that’s what’s happening in my kitchen this month. If you’d like to write an IMK post, just link up with Celia from Fig Jam and Lime Cordial.
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