In My Kitchen - December 2016

What do I have in my kitchen this month?  Not much folks, not much.  I have been running around like a headless chook, without much to show for it.  I bet you all feel the same with the Christmas rush kind of knocking us over and hauling us along with the tide.

But there's always something new, so let me show you a few things that have come into my kitchen recently:

another gorgeous (Safu) tumbler from Magnolia Mountain  

I keep buying the amazing and beautiful work from Magnolia Mountain.  You basically have to be on their mailing list to get any of their items as they sell out immediately!

and of course, I bought a copy of our lovely host's book 

I am really looking forward to reading it.  Hubby and I travelled to Hungary some years ago in our younger days and really loved it. The food was wonderfully cheap, and the public transport in Budapest was fabulous.  So I can't wait to read about Liz's Hungarian family.

addictive salted caramel popcorn  

The lovely Marisia makes addictive fudge and popcorn, and sells it at local markets, as well as being a hairdresser and a mum!  You can find her around the Brisbane markets here and there.

home made breadcrumbs

Well, sort of home made.  I didn't make the bread, but I had some wholemeal bread that needed using so I zapped these to put in the freezer for later.  So satisfying isn't it?

my homemade tiramisu plus my new knife!  

I made a big batch of tiramisu to take to a friend's dinner.  I added loads of Frangelico and Kahlua; no point in making it otherwise. The knife is an el cheapo from Big W, but it is fabulous my dears. The air pockets actually work, and food just slides off the knife when you cut it.  Who needs to rob a bank first to get a decent knife?  Not me.

I had my morning iced coffee in my glow-in-the-dark martini glass - why not? 

our mate Mel's cooking school (Vanilla Zulu) is inside this mag.   

had to buy some mace for gingerbread 

weird isn't it?

The mace looks like dried seaweed to me.  Weird stuff, but smells great. You probably know it is derived from the waxy, red covering of nutmeg seeds, which are enclosed by the covering and are inside the nutmeg fruits.  It always amazes me what people think of using as food.  I mean, who looked at that and thought - "yep, looks great to eat". But thank goodness they did.

and then I whizzed it in the coffee/spice grinder 

and decanted it into a tiny jar with a paper funnel made by Mr P.   

and here it is ready for baking duties 

Everybody is welcome to show off their kitchen goodies on Bizzy Lizzy's Good Things blog.  Get your post up by the 10th of the month, and let Liz know you want to join in the fun.