The Shady Baker

Wednesday, April 1, 2015

In My Kitchen, April 2015

So many things happen in our kitchen, here are just a few snippets from the past month.

Homemade pasta just feels good, especially when the whole family joins in to make it. This batch started out as spirals but some pieces were more spiral-ish than others.  It all tasted good with a tomato and meat sauce and plenty of fresh basil that my daughter trotted off to pick, midway through her spirals.    

Hat care and maintenance happens in our kitchen every few weeks.  A friend with vast experience in these matters shared some hat care knowledge with us and since then I have been steaming and re-shaping the kid’s hats regularly.  The hat is held over a pot of steaming, simmering water and gently pushed back into shape.   When the desired shape is achieved a spray of metho keeps the felt stiff, in shape and ready for action.  

Once the hat is back in shape fancy hat bands, feathers and hat pins while not essential are highly sought after, it seems.

I found this pretty little cup at our local Lifeline tip shop.  It caught my eye amongst mountains of other cups, saucers and plates leaning precariously on the trestle tables.  It is my observation that the op-shop world is almost drowning in crockery.  Where does it all come from and where does it all go? 

This recipe belongs to Emma from My Darling Lemon Thyme.  On her blog she featured perfectly presented, healthy treats in neat balls.  My mixture would not hold together so I pushed it into a slice tin instead.  I am the first to admit my cooking is not always completely healthy, but this was delicious and free of my usual best friends, butter and sugar. 

The quinces are starting to fall off my trees.  It just feels too warm and too early to be cooking quinces but of course these were cooked, I wouldn't dream of wasting this precious fruit. 

Biscuits, there are always biscuits.  There just also happened to be some pretty ribbon lying around and who doesn't love a little bundle of biscuits?  For me, having biscuits in the freezer feels like a safety blanket.  It means I am always ready for hungry visitors, farm workers, small folk and the occasional sweet craving.  Ok, so the sweet cravings are fairly regular.  

I wonder, are you shaping, baking, op-shopping or harvesting?  I hope so.

As we head towards Easter and the school holiday I say, bring it on my friends. 

As always I am linking up with my friend Celia at Fig Jam and Lime Cordial.  

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