July 1, 2013 by Joanne T Ferguson
“They say, times flies when you’re having fun!”
This lovely pink timer, let’s me know when my cupcakes are done!
A very big thank you to Celia from Fig Jam and Lime Cordial for making me feel so “welcomed” to submit my first blog post towards her In My Kitchen series.
I think we ALL can laugh about our utility drawers as mine looks “exactly” like Celia’s too!
Onto what’s In My Kitchen, eh?
Not in any particular order, but seeing we JUST had a VERY big “Scottish Castle Themed Party” (house was decorated like Edinburgh Castle with knights in shining armor too! lol) over the weekend, Scottish Ham and Lentil Soup, Scottish Spicy Stewed Beans Soup and Scottish Baps made their way In My Kitchen.
Seeing I am a romantic at heart, Chef Georgio aka hubby of Make No Bones About It fame LOVED his Valentine’s cactus heart pressie; Australian lingo for present.
In case you are wondering, it is a “real” plant that needs to be watered “on occasion.”
This “whimsical” nutcracker was sent from VERY special people who are like grandparents to me from the States! Nutcrackers are VERY popular there, so you can only IMAGINE how much I S-Q-U-E-A-L-E-D when I opened our Christmas parcel pressie!
I have “confessed” a number of times on my blog posts that “My name is Joanne and I am a non baker.”
I have recently updated that confession to “My name is Joanne and I now LOVE to bake!”
I LOVE my new non-stick rolling pin that I “rewarded” myself with recently!
It works GREAT and is NOT “a novelty!”
I never “knew” a rolling pin could be non-stick…YOU?
I was recently sent some by a company to try and create a unique recipe; look forward soon to what I do!
One of the things I “learned” about myself through posting In The Kitchen, is I LOVE “unique” food items and foods “magically“ YEARN coming home with me; even if I don’t know WHAT the ingredient is or how to use it in a recipe!
Chinese Yam, Purple Dried Lotus Root, Dried Bean Curd Knots, Natural Sword Blossom, Purple Potato Vermicelli, and I always have an obsession, um, need to purchase good fortunes!
Organic Ginger Syrup, Gingelly Oil also called tin oil, and 100% from fruit Natural Dark Sweetener!
Now you all know WHY I have a “uniquely stocked” pantry!
Even though I am a lover of good coffee, “anything” tea related FASCINATES me!
Tea leaves, tea cups, tea cakes, tea houses, high tea, tea cakes stands and tea time!
I, on the other hand, LOVE making ANYTHING gingerbread!
I find a number of my “cooking related items and props” in “fun-filled cooking adventure” stores locally that don’t cost an arm and leg!
Seeing it is winter and the weather had turned “quite cold“ lately, Silverside aka Corned Beef and Cabbage Soup is “bubbling” away on the stove!
What did you enjoy most about today’s post and why?
What’s you favorite soup to make in winter?
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All comments “on my blog please” brighten my day and in sharing In My Kitchen, July 2013.