It’s June and it’s winter and it’s a lot colder than usual. And I don’t do ‘cold’ very well. It’s like a test of endurance and I’m constantly looking at the calendar counting down the weeks until I’ll be warm again. Here’s what’s happening in my kitchen this month…
In my kitchen I have a beautiful new wallet. It was a gift from my children for my birthday and I love it. For the past year I have been dealing with a battered and worn-out wallet with a broken zip and clasp that was well beyond its use-by date. This is certainly an upgrade.
In my kitchen I have bottles of Moet. My girlfriends know me well and these were both birthday gifts. My other name is Champagne Charlie.
In my kitchen I have a beautiful bunch of flowers sent to me for my birthday from Em. So thoughtful! The roses are a very pretty shade of pink and more than a week later, are still going strong.
In my kitchen I am again, meddling with medlars. After my first batch of medlar jelly, I had enough fruit leftover to make a few more jars of jelly. Tomorrow this will transform into rosy pink translucent jelly to serve with roasted meats.
In my kitchen I have a new chopping board given to me by my children for Mother’s Day. It’s been incredibly handy for resting hot dishes as they come out of the oven. With the leather handle, it hangs on a hook above the kitchen bench so it’s always accessible.
Out on the front lawn just inside the front fence is a delivery. It wasn’t ‘delivered’, it was apparently chucked over the fence where it landed on a patch of grass. Obviously the postie wasn’t concerned about the big letters saying, ‘FRAGILE’.
Fortunately the sender is clearly aware of the delivery guy’s techniques and wrapped the contents in 50 layers of bubble wrap. So, once I unwrapped all the layers, in my kitchen I have a Yankee Candle in the fragrance of ‘Blue Summer Sky’ which is divine and reminds me of sunshiny Sydney summers.
In my kitchen I have a retro container from Barilla for my pasta. I’m thrilled with it. We always have Barilla pasta in the pantry and this is a really good way to store any uncooked pasta. Macaroni is my little guy’s favourite and this will be used to make him macaroni and cheese (with leeks and chives because mac and cheese looks even better with a sprinkle of green).
In my kitchen and everywhere else I go, is Rosie. Five weeks on from the loss of Ruby, she is managing quite well. With the cooler weather and living in a house that’s dark and cold like a cave, she is missing snuggling up to Ruby for warmth. Instead of sleeping on her own in the kitchen at night, she’s had a royal upgrade to being on my/our bed. Drew graciously tolerated this ‘threesome’ situation for a few weeks but then asked delicately, ‘How much longer does this need to go on?’ And I told him, ‘For the term of her natural life’. Settled.
And that’s what’s happening in my kitchen this month. If you’d like to do an IMK post, please link up with Celia from Fig Jam and Lime Cordial.