So, let's get cracking. Here in my kitchen:
This was kindly given to me by Sandra from Please Pass the Recipe, after her recent trip to Vietnam and Cambodia. Chewy but tasty. Yep, the candy not Sandra. It's made in Vietnam, from coconut milk and coconut cream. I'm saying candy 'cos that's what's on the label! But you know we don't use that term in Australia very often, if at all.
|as per the label ... :-)|
I love this little gadget! I have a drawer full of gadgets (yes you, garlic wheel) that I don't often use, but this is such a cute implement. I actually have it in the freezer right now, with parsley in it. You just push it down as per the photo, and then grate off the herbs with a microplaner. Not really a necessity, but a bit of fun now and then. So just keep it for the occasional turn. After all, you've paid a million dollars for your chef's knife already, haven't you? :-)
|another book about food for my shelves|
This is not a cookbook as such; here Ruby is discussing food and how and what to eat. She quit her job writing food columns with the Guardian newpaper mid-year of 2018, as she felt the food world was cynical, elitist and toxic. Strong stuff! I am looking forward to reading this one.
|yep, more ceramics from Miss B., and a wooden spoon|
Miss B. gave me the pink mug and the green tumbler, and my sister gave me the wooden spoon. I can hear you chuckling, Tiffin Fiona! But you can never have too many spoons. I think it comes from our childhood, where mum only had one (one I tell you!!) wooden spoon in her kitchen, and for all purposes - sweet and savoury. In fact, my sister quizzically told me recently that her oldest daughter has separate wooden spoons for sweet and savoury. I just looked at her, and at my two huge utensil jars full of spoons, one lot for sweet and one lot for savoury ....
Well, that's it for this month. I've been succinct I think :-) But I'm saving the best for February. Hope to see some of you here this month though. Happy New Year, chums!
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