We are at a major turning point in our exteno. My emotions are mixed, I love the new works but I also love the old, original parts of the house that add quirkiness and character (along with some interesting odours!) to the personality of it. I really believe we are marrying the best of both periods to the home. Keeping as much as we can to stay true to the character of the house, while, still being practical about what works with our long term plans.
I was quite emotional when now tonight, I can really begin to see the efforts of all the hard work coming to fruition. I’m not talking about the exterior, that is different, I mean the space inside that will become the warm hub of the home where people meet, food is created and lessons are taught to others. Drinks and eats around the table, laughter and probably tears. This is what I greeted me when I came out from the makeshift kitchen (see below) and it moved me. The plaster is well under way which means the last of the old black, 3ply ceiling is about to be hidden. The chimney brickwork is looking beautiful and the hours of work on removing the paint from that are proving to be worth it.
It was after I had spent a few hours tonight making some mini quiches to take to work tomorrow for a morning tea that it struck me for the first time just how arduous its been actually getting anything cooked. I think I must have a bit of ‘just suck it up and get on with it mindset’. It isn’t until I try and turn out bulk quantities of food that it really gets to me. Do you have any idea how long it takes to turn 1 packet of puff pastry into mini quiches when you can only cook 6 at a time? Bloody ages is the answer.
But you do get there. While the quiches were cooking I put together a few loaves of bread that I will bake at work.
There is the herb, chilli and feta cheese loaf which comprised 400g 40% rye sourdough gently pulled out and spread with freshly picked herbs, feta cheese, a little cheddar (left over from quiches), and some hot chilli flakes. I’ve rolled this into a batard shape and will prove overnight and bake tomorrow.
Next was the walnut, cranberry, sultana and apple loaf. Chopped some walnuts, spread out 400g white sourdough and spread, walnuts, cranberries and sultanas that I had soaked in a little juice to rehydrate over it. I then sprinkled, brown sugar, dutch cinnamon and a grated Granny Smith apple (ours) which I had squeezed the excess juice from and spread over the nuts and fruit.
It’s nights like these I get extremely excited about being able to cook in a much more relaxed and organised manner. It really is quite an effort continuing the way we have been. I know everyone has been telling that, I just chose to ignore it and make do.
The final tweaking of the kitchen layout is done! It may have resulted in me having a MAJOR panic attack but we got there. That gap on the left is the chimney space.