When the calendar clocked over to October I realised with alarm that it is now that time of year when I start my Christmas baking. I’ll just have a few days out on the boat relaxing before I begin soaking dried fruits and nuts for Christmas fare.
In my kitchen I have a million lollies. Okay, I haven’t counted them but looking at the enormous pile, it would seem that’s a fairly accurate estimate. They’re leftover from the lolly bar we had at Arabella’s 21st birthday party. I didn’t want to under-provide! This photo doesn’t represent a 10th of them.
So I don’t puff up like a blower-fish through scoffing the lot of them, I have hidden them in the back recesses of a cupboard in the office where I hope to forget they’re there. I have offered them to my friend, Annie, whose home is inundated with trick or treaters every halloween. She’s said she’ll take them but she doesn’t want them dropped off until a minute before October 31 in case she too, ends up looking like a blower-fish. It seems there are more than a few of us lacking self-control.
In my kitchen I have a coriander and garlic paste that the little guy helped me make. He’s great in the kitchen if it’s all about bashing. This is made with white peppercorns, coriander roots, garlic and ginger and it all comes together nicely if you love giving things a good whack. We’re having a barbecue tonight and I’m going to pour this over some asparagus spears along with some vegetable oil, oyster and fish sauces then chargrill over the flames.
In my kitchen we’re not just barbecuing asparagus. I have some pork I’ve marinated for 24 hours in some of the garlic and coriander paste along with some kepcap manis and oyster sauce.
In my kitchen we have some chilli and lime salt I made to be sprinkled over the pork skewers once they’ve come off the flames. This has a wonderful aroma you can enjoy once you’ve recovered from how much it’s cost to purchase a couple of limes – $24.95/kilo!
In my kitchen I have a passionfruit. It grew on my vine. Nothing remarkable about that except it’s not the right season for a harvest. The vine has flowers on it that will develop into fruit in due course (in about three months time), but for some reason, one passionfruit decided to get ahead of the pack. It proves what I was taught when I attended a talk by a passionfruit farmer, that passionfruit cannot be tamed, and will do their own thing all on their own schedule.
In my kitchen I have two Asian-styled trays that are slightly different in size so one fits inside the other for convenient storage. They were given to me as a thank you gift for looking after Barnaby the Lodger and will be excellent for presenting Asian appetisers.
In my kitchen I have Rosie. It hasn’t been a good day to be Rosie. Yes, it’s been grooming day and I’ve tackled this task myself and given her a very thorough spring-clean. I’ve had to trim the fur between her toes and her toes are very private and she doesn’t like me touching them. It was a challenge but I won. For cooperating of sorts, she was rewarded with liver treats.
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