Woo hoo! Very excited here at ATMT. After 3 long years of trying to sell our property at Fish Creek (Fishy), which is a quirky and delightful town close to our fabulous Wilsons Promontory (The Prom) on the southern tip of Victoria. We have just had settlement, money is in the bank and we can now proceed in ernest with the reno at this ‘New Old House’. Very sad to be losing the association with the property that I ran as a self contained accommodation facility for about 12 years, but I want to put some energy into this project now. This photo is of the iconic ‘Fishy Pub’, famous for the fish on the roof!
So, what is in my kitchen this month?
PLANS, PLANS, PLANS! Although we have been preparing for this time for a while, we didn’t want to get to bogged down with the detail until we knew how many $$$$ we had to play with. Massive price reduction to sell meant that what we could do here was affected. Since we moved in (2 years) and while the Fishy property was on the market this place has been listed as a Heritage Protected Property, so have had to go through planning approval for any changes. That’s all done, now we need to get final plans drawn up and the building permit issued. When that’s done, we are aiming to start in Spring, couldn’t handle no back half of the house in winter! If I was really optimistic, I would be saying things like I hope to have a kitchen by Christmas, but I doubt it. So consequently in my kitchen are plans and wish lists. I’ve been collecting pictures and ideas that will all be used for tips and ideas in the final mix. If you look closely, you can see a little spot on the plans marked ‘Kitchen’!
Because I’m so excited, I got a bit carried away thinking about how I will be able to bake things like croissants, puff pastry, more than 6 sausage rolls and maybe even 2 loaves of bread at a time. My bench top Sunbeam Pizza Bake N Grill has done well, but gee, I’m over it! So, to assist in making all the lovely pastries I plan to make, I decided I needed a good heavy-duty rolling-pin. Probably should have checked the measurements first! The one I ordered online from Amazon is what I will label as my “2 & 1/2 wine bottle pin”. Love it even though it is a monster!
We are still on the quest to find some tea that was as delicious as the assam tea we bought while in India. Not having much luck but when in Melbourne last weekend we bought home a few to try. There are also a few tomatoes that are trickling in from the greenhouse.
We went Melbourne to celebrate Mr ATMT’s 60th birthday last weekend (Post coming later) and I did the clean out the fridge “what can I use up to take as nibbles routine”. Quite amazing what you can throw together when you have to. These were the most beautiful marinated mushrooms I’ve ever had. Quartered the mushies, cooked in microwave for about a minute and a half. Meanwhile into a pan went some olive oil, about 6 garlic cloves and a chopped up chilli. Heated just enough to slightly cook off the garlic and bring out the chilli oil. This was then poured over the mushrooms, seasoning generously with salt and pepper, the lemon zest of 1 lemon and about 1/2 a tsp of the leftover Spicy Tibetan Sauce I made to go with the Rick Stein Curry I made earlier in the week. Into a container until we used them and they were beautiful. Shame the photo is fuzzy!
I also found some leftover lamb mince, so I threw this in with some chopped rosemary, onion, garlic S&P and an egg to make little meatballs. Served with my tomato relish they were lovely.
I’ve recently been reading a few different bread making books and currently have Ken Forkish’s Flour, Water and Salt on loan from the library. Good read so far. I’ve split ‘Phoenicia’ in half to make a rye starter as well as a basic white. She’s happy with the separation.
Well, I didn’t think I had much to report this month and yet now I feel like I’ve been waffling on for ages. Because we are heading into the wintry blues I thought I’d close with a shot of some of the vibrant colour we experienced in India.
Thanks Celia at Fig Jam and Lime Cordial for your hospitality and generosity with the IMK community.