In My Kitchen - May 2022

This is the third long weekend in a row here!  We had Easter; we had Anzac Day and now we have Labour Day.  I baked up a storm of Anzac biscuits last weekend for our local Historical Society's Anzac Day service.  As long-term readers may remember, my granddad fought at Gallipoli during the First World War.  Such a young lad to go off to such horror.  And he never really recovered from his war wounds; he was in and out of hospital his whole life.

The weather is finally changing at last!  I even wore a (light) scarf on our afternoon walk the other day.  We are heading down south to Canberra (our capital city) in a few weeks where it will be freezing for us poor Queenslanders.  I am taking MANY coats and scarves.  But for now, I am sitting here in a tee-shirt, enjoying the afternoon breeze.  Let's head off to my kitchen round-up, before I get stuck into the several short stories I am intending to write before we go away.   

In My Kitchen:

snipping parsley and chives for the freezer

I love having herbs in the freezer, so I snip them up and shove 'em into freezer bags.  Et voilà!  Ready to pour into a stew or a soup.

there were many seedy chicken pasties made

Our friends were unwell, so I made some pasties for them so they didn't have to worry about meals.  Quite tasty, I have to say.  I do love me a whole heap of seeds!  These had white and black sesame seeds plus poppy seeds.  Do you remember all the fuss a while ago about people turning poppy seeds into opium/heroin?  I didn't even know you could till they told us :-)  The same with the painkillers they used to sell; you could make 'em into hardcore drugs.  Who knew?  A wee bit hilarious for us innocents.

and hand-carved wooden spoons by Thea Conway

As regular readers are aware, I am obsessed with hand-carved wooden spoons.  These are eating spoons, made by an Aussie lady.  I do find the bowls a wee bit shallow, so I will use them for cooking mostly.

I bought this

Not really a fan I have to say.  It was expensive, and I don't really like the flavour.  I may try making my own version next time, but without the dried garlic!  And I always have heaps of seeds in the pantry :-)

here we have semi-dried tomatoes in EV olive oil

I bought these for the pizza pie I recently blogged.  I drowned the leftovers in EV olive oil, and into the fridge they went.  So handy for other dishes.

Easter gifts from my cuz

My cuz sent these to me for Easter.  So sweet of her!  I adore that bunny plate.

It has been a busy April, and I have much to do in May before heading off for our road trip.  Covid restrictions have been lifted, and we seem to be heading into normal life again.  What a weird world it has been!  Hope yours is coming along well too.

oops, nearly forgot my curveball!

This is another wee sculpture from our mate Dion.  I have several of his works; this is L'il Dusty who sits on my desk, watching me type.  So cute.  And as a tribute to our Pa: in uniform, going off to war as a teenager in 1915.  They didn't even have the proper uniform or insignia at that stage.  Lest we forget!

Bertie Jackson aged 17

So let's get to it, global friends and new friends.  Join us for another IMK post.  And here's how to do it:

IMK posts are about your kitchen (and kitchen garden) happenings over the past month.  Dishes you've cooked, preserves you've made, herbs and veg in your garden, kitchen gadgets, and goings-on.  And a curveball is welcome - whatever you fancy; no need to be kitchen-related (see the artwork above).  

The link is open from the first of the month to midnight on the thirteenth of the month.

Options for adding your post to IMK:

1. Add via the Add Link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under the Add your IMK link OR:

2. Comment on this post, providing a link to your post so I can add it manually to the list below OR:

3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process, or if you would like it to be added after the 13th ('cos I can sneak it in; I know the boss)

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