As the seasons change so does what goes on in my kitchen. We have had a couple of days cool enough to run the heating and we’ve had a couple of days hot enough to sit outside under the trees for their cooling relief. Alas, I do think the warmer days are over, snow today on Mt Baw Baw.
In my Kitchen this month is my entire onion harvest for the season, save the drum roll, no need whatsoever. Also in my kitchen is something quite dear to me. About 23 years ago we were meant to go camping, but all three kids had the chicken pox and that was too testing even for me to endure in a tent. I managed to find a farmer who had an old farmhouse that he let people stay in (usually backpackers) and he said it was available. It was a wonderful old house on a beautiful farm in Leongatha and it had a wood fired stove, fireplaces in the main bedroom and lounge, a fig tree out the back and lots of chooks. He was thrilled that he had someone stay who actually knew how to use the stove and the next day he turned up saying his mum used to bake bread with yeast she had made herself so he had taken the time to dig out the recipe for the yeast or as we would now call it ‘starter’. It looks like it came from an old PWMU cook book but I’m not sure. I’m really pleased I still have this and I may even attempt to make the yeast from hops one day. I picked most of the fruit from the rocoto chilli bush and decided to see how it goes freezing it. I have read this works well, we will find out. I have put small quantities into ice block trays and frozen them then put into a container for easy access. A bit left of field with this one. I found this fur jacket at the op-shop in Warragul and just had to bring it home. It is like brand new, has no smell and has the most beautifully detailed buttons. It came from the Myer emporium furriers and it has made me question the whole concept of why shouldn’t we use fur. I’m not sure what is worse, polluting us and the environment with all the synthetics or if done in a responsible and humane way using animals. Whole big can of worms in that question, one I’m not ready to ponder too deeply on yet. Not sure how, but this is the last pickled onion in my kitchen. I usually make sure I have a good supply on hand but somehow I slipped up. Better make sure I do a batch next week! This is a sandwich of my freshly milled barley and whole wheat bread with ham, pickled onions and cheese. Haven’t indulged myself in something like that for a long time. We are very excited that it is now cool enough to have fired up this little Nectre bakers oven/wood fire. This replaces the wood fired stove that was in the chimney, it was very inefficient, offered no ambience and took about 4 hours to preheat. I am thrilled with this unit, just right for sitting in front of on a miserable day while at the same time you can use the heat to cook. Tonight we are having Moroccan style meatballs with roast veggies. I put some eggplant and a head of garlic in to roast earlier which I will make a little side dish with. I see lots of enjoyment coming from this little fire. And finally in my kitchen this month is this little cutie who has decided he LOVES grapes. I picked a bunch from the berry house and we sat on the back lawn doing the suck, spit swallow which he worked out very quickly. These are the grapes that taste like passionfruit and even though they have fairly thick skin and large pips it didn’t stop him working his way through almost an entire bunch. Got quite a good rhythm going after the first couple!Thanks to Liz over at BizzyLizzysGoodThings for being the conduit for linking those who share a peek into their kitchens each month.