sharing recipes from one generation to the next
We’re in the nothing happening, waiting phase of our kitchen renovation, the gap between the flurry of planning activity and the time that work begins.
The most exciting thing that happened In My Kitchen in March is the installation of new overhead lights. We decided there was no point in waiting any longer and after a thorough investigation of numerous options including pendants and a Rolls Royce custom made, mixed fitting, strip pendant, we replaced the single globe low watt light fitting with 4 X LED dimmable spotlights on a track for maximum illumination and flexibility. Stepping out of the shadows is the first step in the creation of a workable kitchen.
Hot on the heels of discarding an old and battered commercial frypan with a distorted base, I accidentally dropped my elderly well loved cast iron frypan. I was not happy, at all. The loss of two pans left me in need of a replacement. It wasn’t an easy decision but eventually I decided on a German Woll Diamond Plus pan with scratch resistant non stick finish and a removable handle so that it can be used in the oven to finish off frittatas etc. I’m very impressed with the surface. It’s a long time since I’ve had a new pan and non stick technology has come a long, long way.
In My Kitchen the sourdough obsession continues to grow. During March I’ve made many spelt loaves, including green olive bread, fennel and olive oil bread, hot cross buns and Turkish Lamb filled pide pies.
My IMK contribution is short and sweet this month, however you can learn what’s happening in other bloggers kitchens by following the link to our wonderful host Maureen the Orgasmic Chef. It’s worth checking out, I always learn something new.