In My Kitchen - June 2017

Hi fellow IMK friends!  I am happy to catch up with you here again this month, for another fascinating look into everyone's global kitchens. Hopefully any glitches from my first hosting gig last month are fixed, and all will go great guns from now on.  I'll keep the sidebar going for a bit longer, as well as the link images.  So here is the link to the guidelines for adding your wonderful posts. And I thank you for joining in!  

(Just in case you've forgotten, here are the options for adding your post:
1. Adding via the link button at the bottom of this post.  Instructions can be found at the top of this page, under Add your IMK link
2. Comment on this post, providing a link to your post so I can add it to the linky list below
3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process)


Let's check out some of my own recently acquired kitchen goodies:

a huge bunch of dried oregano

Whenever I run out of oregano, I make a trip over the river to bohemian West End to grab a monstrously huge (dried) bunch from the Greek deli.  I then spend a bit of time pulling the leaves from the stems, risking a rash from the pungent oils.  It is worth it, not to have to use the ghastly dustbin scrapings they sell in the supermarket.

Marigold pattern breakfast plate 

I happened to buy a bowl in this pattern last time we were in Toowoomba at a lovely Antiques Store.  When hubby and I were up again recently to meet some Instagram friends, I had to have another rootle around this huge, jam-packed store.  It is sooo tempting, but I restrained myself and only bought this one. 

a foodie gift from Sandra @Please Pass The Recipe 

I caught up with Sandra, a fellow Brisbane food blogger for lunch recently.  She kindly gave me one of her jars of cumquat marmalade.  Look how it gleams in the sunlight. Thanks Sandra, and let's do it again soon.   

lovely local capers

I just received these in the post from Bunya Red Farm.  They grow and sell their capers and caperberries from their farm in the South Burnett region of Queensland.  I can't wait till the caperberries are in season again.

wonderful Mexican molinillo

I also have to say a huge thank you to Fiona from Tiffin Bite Sized Food Adventures for giving me this wonderful wooden hot chocolate whisker.  It is a thing of beauty for sure. She knows of my attraction to things Mexican, including the fabulous artwork of Frida Kahlo.  I followed her recent adventures in Mexico with a smile and a slightly jealous heart.

oh, and don't forget the Mexican chocolate  

This chocolate bar has such a divine smell.  Yes it is indeed sunshine chocolate as the name states.  Mexican chocolate is made up of milk chocolate and cinnamon, though sometimes other spices are used.  Great for mole sauces also apparently.  Thanks, Fiona.

new season olive oil  

Every year I buy a bottle of the new season's Limited Release oil from Cobram Estate. It is a blissful, golden liquid.  And yes, I use mine for everything including frying up aromates and ...well, everything.

my tin of dried oregano

I can't resist showing you the tin of oregano, all labelled and ready to use.  I remembered I had a heap of bookplates sitting around so I thought why not put them to use as food labels?  So much better to make use of them, than have them sitting there doing nothing:=) 

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Sherrys Pickings