In My Kitchen- Nothing really, but we had a darn good wedding :)

Well, we’ve had a wedding, visitors for the wedding staying, a post wedding luncheon, heating specialists, builders, plumbers, electricians all in and out. Haven’t known if I’m Arthur or Martha most of the time! Not much in the way of food I’m afraid…..

I have to share a couple of wedding snippets. Our younger son married his partner in a beautiful garden wedding ceremony on a spectacular day. The wedding ceremony was in the beautiful gardens of Springbank B&B Warragul. This was one hell of a wedding! Laughs, fun, catching up and way too much merriment on my part.

The service was followed by a reception at Warragul Country Club, great night was had by all!Our daughter made the stunning wedding cake, not bad for a brand new mum of a six-week old. Flowers on the cake were made to match the wedding floral arrangements. This beautiful fudge cake was used as the dessert course of the reception. It tasted as good it looked I’m pleased to report.

Our new little grandson was decked out in his groovy ‘tux’ onesy. He was about to break into a yell here but mostly he coped really well for the entire night.

I got to have some precious hug time while our daughter joined in the merriment. He didn’t miss a beat and behaved brilliantly all night.

I was lucky enough to score one of the table flower arrangements. The most amazing chrysanthemums, gypsophila and I think hydrangea. Beautiful!
The day after the wedding we had about 30 here for lunch. It was very lucky that I had prepared so much in advance as my head was rather fuzzy, my feet, knees and hips were extremely sore due to ridiculous dancing moves that were OK 30 years ago but apparently can no longer be considered a sensible thing to do. I had visions of the Kel, Kath & Sharon dancing scenes from Kath & Kim episodes flash in front of my eyes.

For lunch on the Sunday it was simply a barbecue that I had made burgers for earlier in the week and froze. Some sausages, nothing flash, just basic ones from the butcher. The meat was served with my favourite Belinda’s Tomato Pickles that I’d made a half batch of earlier in the week and also home-made tomato sauce and mustard. I made several loaves of herb bread on the BBQ (lucky the dough was ready in the fridge), a couple of salads and lots of soft drink and water. I think it went down well!

Grilled onions, potato salad, my new favourite Freekah, hazelnut and roast capsicum salad and tomato, red onion, cucumber, red wine vinegar and olive oil with feta cheese salad. I didn’t get around to making the garlic croutons to serve with this.A well deserved nap in the hammock after everyone had left and we had done the dishes in this makeshift babies bath kitchen sink. I think this was dishes batch number 5!

The reno is still progressing well, we are just about to plaster. The second photo is the kitchen same wall from before we moved in just over 3 years ago. The kitchen ended where the old oven is and we have extended the whole area out. You can just see on the floor between the ladder and the clothes horse where the old floor is. The ladder is standing where the fridge will go and my real oven will be in between the windows. The floor will be wormy chestnut floorboards running right through the whole room. I’m a little bit excited!

Kitchen cupboards. This makes us giggle as Sheila was ‘knee high to a grasshopper’ and we can hardly reach the first shelf let alone the ones that go up to the the original 12’6 ceilings. Under this bottom unit, the original brick cellar is still in place. This was used for storing, cheese, butter and milk before refrigeration was readily available. The old laundry hoist hooks are also still in the ceiling, this would have housed a pulley system where washing was put onto rails similar to a clothes horse and pulled up high where it captured the heat from the stove and dried. Once dry the rails would have been lowered and dry washing removed.

The tomato season has come to a sudden halt (apart from the plants in the greenhouse). They have all just turned up and withered almost overnight. Still plenty have fruit set that will ripen over time. I will pull the plants and hang them upside down in the shed. I couldn’t believe this monster! A Hungarian Heart variety that weight in at 614g, I had to cut the exclusion bag to get it out. What’s the biggest tomato you’ve produced?

Thanks to Maureen at Orgasmic Chef for linking those of us who like to peek into each others kitchens. I might go and check out some posts that actually have foodie stuff in them now. It’s not however every day you have a wedding to celebrate!