So let's get to it, my friends. Another month is speeding by, and here we have in my kitchen:
|my new oven!!|
Some readers may remember I spoke of the new oven sitting in our dining room for a couple of months. At last, it is installed and I can bake - with a fan, and a timer, and a door that closes! and a grill, and a door that closes!! Oh my, I hardly know myself.
Here we have my preserved organic lemons, using the home grown fruit from our neighbour's backyard tree. Nothing better than a backyard lemon tree, my virtual friends. I used my wooden cocktail muddler to push down the fruit into the juice; it worked a treat.
While I was reading Ruby Tandoh's book on food and eating, she mentioned this book, et voilà! If Ruby and Nigella both approve, I had to have it, of course. I haven't started it yet, so nothing to tell you about it for now.
I love Tasmania, and I love their produce. This is from a small farm in the Derwent Valley, which also makes beautiful elderflower and elderberry products. All that gloriously clean air and water down there make for beautiful products.
|and yet another cookbook|
This one is by an ex-Brisbane lady, who moved to England some years ago. She has a blog, where she cooks up recipes inspired by her reading. This is her latest book. I can't wait to delve into it.
|home made guacamole|
I made delicious guacamole with our friends' avocados. (No sour cream here, folks.) I was surprised that they grew in Toowoomba, which is a cold place in Winter, and hot and dry in Summer. I thought they were more of a tropical fruit, but clearly they can grow in varying climes. Yes they can, as Wiki confirms ... And they're actually a berry! Who knew?
|coriander leaves with EVOO and salt|
As is my current practice, whenever I have leftover herbs in the fridge about to die, I throw them in the blitzer with a wee bit of olive oil and lots of salt. And bang! the paste goes into the freezer till I need it. I feel so thrifty and virtuous, I practically glow:-)
I'd love to see you here my fine foodie friends, so feel free to join us from Nov 1-13! Let us share in your delightful produce and recipes and books and travel etc etc ...
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In My Kitchen:
|Happy Retirees Kitchen|