I couldn’t stand it any longer! After spending most of my ‘free from paid work’ Monday out in the garden, I was itching to come in and start getting rid of the stinky old cupboards in the kitchen. I’m doing this in stages, no hurry as we haven’t locked in any start date for the build. I just have to see them gone! So out came the sledge hammer, wrecking bar and normal hammer. The tiled bench top was first to go, very satisfying smashing that!
Then it was a matter of methodically working through dismantling the rest of the framework. Things were built so well when this was made, the size and quantity of the nails is amazing! I was pleasantly surprised to find that behind this cabinet is some beautiful baltic panelling that is still in great nick. How could anyone cover up this with that awful cabinet?
The hole in the floor is the access point to the old brick, butter cellar. I’m still working out how to integrate this into a usable asset in the new kitchen.
That was very satisfying! Little by little I’ll keep chipping away!
Weekend food wrap.
On Saturday I participated in a Middle Eastern Vegetarian cooking class at Relish Mama in Cheltenham. I thoroughly enjoyed my afternoon, chef Tony Chiodo was a great source of information, the venue is set up beautifully and it was just nice to be in a real kitchen with things like having water connected, clean floors and a real cooktop. Aaaaaah, heaven. I got a few design tips too, added bonus.
On Sunday night I made an Osso Bucco style stew. If mammoths still roamed the earth, I imagine that their shanks would be about the size of these cuts I bought at the Dandenong market. I only used 2 and it would easily have fed 6 people. Served with mash and broad beans cooked in olive oil, garlic and lemon. A bit of sourdough to mop up the juices. Can’t beat it!
Chicken and No Corn soup.
Tonight I felt like I needed an asian style soup to warm me through. I didn’t really feel like having noodles or dumplings in it, so I just went with using some of the asian style stock I made a few weeks ago using chicken feet as the base. To this I added some finely diced carrot and celery, chilli, grated ginger, black pepper, fish sauce, a bit of water to extend the volume and 3 chicken thigh fillets. The chicken fillets poached while the stock simmered away and when cooked I shredded them, stirred in some finely shredded, freshly picked kale and 2 eggs to thread through the broth. Just what I needed, not a big fan of corn in soup anyway!