Over the past month, my life has been busy with Vegan MoFo and holidays as you may notice in this little peek into my kitchen.
Above are my purchases from La Manna Fresh in Brunswick near the Cat Motel where our Zinckie cat stays when we are on holidays. While E and Sylvia picked her up, I was gathering fruit, vegies, my favourite pesto and a bunch of poppies. Once the kitchen was well stocked, I really felt like we were home from our Port Fairy holiday.
Coburg Farmers Market. I asked what was in it and was told it was a secret recipe , though I could be told that they were pickled in honey, spices and I think citrus peel. They are pickled when green and can be eaten shell and all. I find it a bizarre sweet. It would be great if I did cheese platters. Alas, I don't and I didn't eat them all mostly because I keep forgetting about them. (Sadly the mould got there first.) I was even more intrigued that all the pickled walnuts online seemed to be of the savoury vinegar kind. I did find a small paragraph about the long history of this style of pickling here.
Dariwill Farm) that I found very tempting. I tried to resist. We bought some Butlers chocolates that were on special. The white chocolate with mixed berry went down well but the hazelnut chocolate was less impressive.
I bought the other biscuits in the supermarket. The wafer biscuits were Sylvia's choice and made me a little nostalgic (though the ones I had as a child were always in fingers). The mint flavoured Tim Tims, I chose for E and me. Then he told me that it wasn't his favourite flavour. He soldiered on and ate some anyway.
community market. I was glad we bought sourdough bread to take home with us. We also brought home a decadent brownie with salted caramel and candied walnuts (from Treats by Bridie). Though a little dry around the edges, the middle was fantastic. A greeting card from the market is also included in the photo.
my own sourdough. I was not quite happy with my loaves. So I made a softer dough and let it rise less before going in the oven. The result (above) is my best loaf to date. Of course when I tried to emulate it, I left out the salt and it is back to not-quite-right. I hope I am learning more about sourdough baking and will write more when I feel more confident about it.
Quince and Walnut Garibaldi Biscuit.
I am sending this post to Celia for her In My Kitchen series. Check out others' kitchens or join in by sending Celia a post about your kitchen.