It’s Spring! But you wouldn’t know it. It’s very cold and grey and wet and windy but it surely can’t last too much longer.
In my kitchen this month there’s good news and bad news. I’ll start with the bad.
Someone sent me a parcel. They didn’t put their details on the satchel so I have no idea who it is from. I also do not know what they sent me as this was all I found on my front lawn – a ripped empty satchel. I don’t think the theft was caused by possums.
Speaking of possums, in my kitchen I had some parsley. Lots of it. I was very proud of it as I was growing it in my backyard. Last summer I let my one and only edible plant go to seed and when the seeds had dried I collected them all and sprinkled them all over the garden bed. They all germinated and I had parsley sprouting up everywhere including in between cracks in the concrete. It was wonderful. Then one day I went outside with my snip-snips expecting to harvest enough for a garlic and chilli pasta and this is what was left of my abundant, never-ending supply of parsley.
Bloody possums. I’d have been happy to share with them but they are selfish and stole the lot.
On a happier note, in my kitchen I have NuNaturals products that I won on Bam’s blog, Bamskitchen. These have come all the way from Oregon in the USA. I had no idea stevia was available in so many varieties and flavours. I’m looking forward to trying the new cocoa syrup and I love how the vanilla stevia liquid is made with pure vanilla extract. The products are non-GMO, have no bitter after-taste, have zero calories and yet contain no artificial sweeteners, colours or flavours. All the natural flavours are from pure plant extracts.
In my kitchen I have smokehouse bacon that my husband was given when he visited his relatives in Canberra. It’s comes from the Pialligio Farm Smokehouse in the ACT where they cure trout and salmon and have free-range pigs, ducks and chickens. There are no artificial colourings, no preservatives and no artificial flavours. The bacon is dry cured with no unnecessary additives in the curing process. It’s the best bacon I’ve ever eaten and we enjoyed it in pastas and as a simple breakfast with eggs.
In my kitchen I have a bottle of champagne. My husband gave it to me for being a wonderful wife. Actually that’s not true. A very happy client gave it to him as a thank you gift (love those clients), and as Carl doesn’t drink champagne he gave it to me.
In my kitchen I have a brand new dishwasher. I lived for three weeks without a dishwasher and it was a trying three weeks. It didn’t seem to matter how often I put on the rubber gloves and did another load of dishes, there seemed to always be another pile mounting up behind me. The kitchen never seemed clean, tidy or in order. I chose an Asko as I’ve had Asko dishwashers before and they’ve always been excellent and this one has an inbuilt fan to dry the dishes and so far it’s working really well.
In my kitchen I have two gorgeous girls who are very much looking forward to the warmer weather. They are no fan of winter. A few years ago the vet told me my two girls have ‘an unusually strong bond’ and that they are ‘very co-dependent’. I think he might be on to something.
So that’s the good and the bad of what’s happening in my kitchen this month. If you’d like to do an ‘In My Kitchen’ post, be sure to link up with Celia from Fig Jam and Lime Cordial and do let her know when your post has gone live.