Over the years, the hub has replaced ever bit of it, even the fuses, so I can run the microwave and the dishwasher at the same time.... and now I love our little kitchen.
We still have to walk sideways like crabs when we are all in there, and yell, "Hot behind you!"when someone opens the oven, but it works.
I'm still in the middle of breadbaking mania. After watching Josh Kaufman's wonderful TED talk on how to learn a skill in 20 hours, https://www.youtube.com/watch?v=5MgBikgcWnY, I decided to bake 20 loaves of bread, trying to make each one a little bit better each time.
The goal is a crispy crunchy crust and a chewy airy crumb.
One loaf I made had a nice mix of seeds and grain.
Some loaves were prettier than others.
I baked #13 yesterday and it came out a treat. Each loaf is exciting in a small, humble way. I like finding out what happens if the recipe is tweaked a little. It's teaching me patience. The baked loaf has to sit for at least 20 minutes before you cut it or it will be gummy. Bread baking is teaching me planning, a loaf for Friday needs a starter feed on Monday, sponge making on Thursday and shaping and baking on Friday morning.
It's helped to have my mate, Celia, bread baker extraordinaire from Fig Jam and Lime Cordial, patting my hand and giving me good advice along the way.
I've been getting a lot of good use out of my Le Creuset red brassier, I made a cassoulet for the first time.
And Chicken Spinach Rollups...
For Valentines, my man got me Orange Marmalade, Bergamot Jam, vanilla and a cool kitty cookie cutter.
The Farmer's Market had these beautiful red oranges, so I made a salad with feta and spiced pecans.
So, that's what's in my little kitchen. For my next 20 Hour challenge, I'm trying to get better at drawing hands. What skill would you like to learn?
Wishing you a creative week,
I am always doing that which I can not do, in order that I may learn how to do it.
~ Pablo Picasso