October has sped past, and I bet you're all feeling that the year is flying by like greased lightning. But I absolutely refuse to panic about Christmas this year. Hubby and I have decided to do a Grinch, and just let it slide on by without us. Hopefully it won't be like that movie with the Krank's, where they decide they have to do Christmas right at the very last minute, with panic ensuing. Nuh uh, not these little black ducks.
In My Kitchen:
|local chutney from the tiny village of Clunes|
Clunes is a tiny village in the Northern Rivers hinterland. It has the most fabulous corner store, which sells pretty much everything including booze. I picked up this beaut local chutney a while ago - good on everything.
|unique chocs from Byron Bay|
Salted roast pistachio is such an unusual taste. I really enjoyed this interesting flavour. But sadly, I can't remember what the pink ones were. Delicious anyway.
|local olive oil|
Have I put this up on a previous IMK? No matter. I bought it last year and thought it was ok; this year I loved it. Just a good crop, I suppose. A wonderfully aromatic and grassy oil. I love trying new oils, so my pantry usually has half a dozen different bottles.
|yep another cookbook|
I really enjoy the sense of community and history that you find in local cookbooks. This is one put together by the Emmanuel Anglican College in Ballina. Recipes came from the families of the school, along with their stories. You may see a dish or two on the blog soon.
|another Clarice Cliff piece|
I bought this small platter in the Janice Rose pattern at an eclectic little shop in Brunswick Heads last month. I have a few pieces now, even though my cupboards are bursting. No more, Sherry:=)
|decoration for my strawberry blondies|
These looked so pretty on top of the strawberry blondies that I made last week. It had to be pink, as it was in aid of the National Breast Cancer Foundation. Blog post coming up soon.
As you can see, this is a mix of yuzu and green chillies, yuzu being a Japanese citrus fruit as I'm sure you know:=) Great in stir-fries. I've got a bit of a Japanese thing going on at the moment. I just love trying out new items, even when I don't know what they are. Which is all the time really, as I can't read the script.
October was busy and I know November will be busier. Keep your heads above water, my friends, and let it all flow around you. Or just grab a bottle of gin and let rip.
Here come the options for adding your IMK posts. In order for me to add your posts (i.e. if you prefer that I do it), I must have your email address. Inlinkz now demands one! I used to be able to leave it blank, but no more. I am happy to do this for you, but just let me know and leave your email address too.
1. Adding via the link button at the bottom of this post. Instructions can be found on the sidebar 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
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I would loooove to see your posts my friends, so please add yours by 5pm on 13th November at the latest.
An InLinkz Link-up