Categories: In My Kitchen

February 2019 Showcasing In My Kitchen

February 2019

February 2019 held moments of joy. The most important being the celebration of my parents’ 50th wedding anniversary. I went up to Johannesburg on the day of their anniversary, the 21st of February 2019, and Dave came two days later for the big party.

Auto Tap

When we were in England Dave and I took a trip to Croydon to purchase a sensor unit for our prep bowl. In December Dave decided to cut the hole out for the bowl and install it. Then the sensor was installed. The unit that makes it work plugs into the mains but came with a UK plug top. It also takes batteries for when the power fails so we used it that way at first. Dave has now changed the plug top and in April we will get a remote control unit for it as the sensor distance needs to be adjusted. Dave made the tap as you cannot find one here without a handle.

February 2019 FOMO Box

This month we got more popcorn which has been put away for when we have visitors. The Salt of the Earth French herbs will be used as soon as my pasta alla Norma herbs are used up. I have so much cocoa I could open a shop but I can never have enough of the decadent hot chocolate. I have been considering purchasing the Good Grips measuring container so I am hoping it works like promised. The coconut oil is now in my kitchen condiment cupboard. I have a huge container in the pantry so will use this one up and decant as needed. As you can see, it was very hot when I took the photograph. I gifted the vanilla to my mom as I am sure she can use it in her baking. The bottle is Prosecco Superiore which Dave and I enjoyed on Valentine’s Day.

Quoin Rock Red Blend

If you are a regular reader, you will know I love having dinner parties. And a good bottle of wine (or three) is a necessity. We had this Quoin Rock Red Blend 2015 to start off our evening when John and Dorothy came for dinner. The blend is Cabernet Sauvignon, Cabernet Franc and Merlot. There is cranberry on the nose and lots of red berry on the palate. Matured for 20 months, this is a wine I would most certainly buy to lie down for the next 10 years or so. I am glad to see that this wine estate is back on the map so to speak.

Rose Flavouring

I was not very pleased with the after taste of my caramel flavouring, finding it really very sweet. I decided to try another brand when buying the rose flavouring and this one is very potent. I had to remake my vegan rose flavoured ice cream as I used far too much the first time.

This post is part of the #IMK series, hosted by Sherry. Pop on over to see who else has showcased what is new in their kitchens this month.
Inspiration published on Lavender and Lime March 6:


Top of Page

Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

View Comments

  • I hope your parents had a wonderful anniversary celebration - what a milestone!

  • Yes I've been caught out with rose flavouring too. Sometimes it's so strong and it's hard to control!

  • Rose flavoring is really a challenge! I now measure it out by half teaspoons from a pint bottle which will either go bad or last for 2 more lifetimes. I just watched a very old Great British Baking Show where a couple of contestants tried using rose flavor and were heartily condemned by Paul and Mary.

    Congratulations to your parents!

    best... mae at maefood.blogspot.com

  • hi tandy
    thanks for joining in IMK this month. your hubby is a very clever fella by the looks of it. so practical and useful :) do you use much coconut oil? i ended up throwing out the jar i had some time ago. i absolutely loathed it! the mouth feel, the ghastly taste etc... and i read the other day that it is full of bad stuff! anyway... hope you're having a great month. cheers sherry

    • HI, I use it mainly when cooking mushrooms as I love the flavour combination. I have never read anything bad about the oil, but then I tend not to read much on the internet :)

  • 50th anniversary - what an inspiration! That sink is just beautiful and so clever. I've never gotten caught out with Rose flavoring but I am very cautious with it. =)

  • Tandy, wonderful moments (and gadgets) to commemorate February 2019! Congratulations to your parents, and to you for having a handy hubby and hands-free prep sink at last. Blessings, all! I could "see" how hot it's been there -- my coconut oil is usually a congealed mass. It makes great popcorn though (cast iron skillet, "real" popcorn kernels, and a sprinkle of salt.) Thanks for your wine recommendations, too. Enjoy your dinner parties! xo

Recent Posts

Pomegranate Jam | 4 Ingredient Recipe

I was really amazed how much the arils from one pomegranate weighed. That is all…

23 hours ago

A Wedding In The Country, Katie Fforde

A Wedding In The Country opening line: 'Garlic should be the same size as an…

2 days ago

Five Spice Rub Made With Fresh Spices

Making a dry rub to keep is something we do quite often. This recipe for…

4 days ago

Oppie Dorp, Stellenbosch, South Africa

Situated in Dorp Street Stellenbosch is our latest find, Oppie Dorp. Expect generous portions, a…

6 days ago

Berry Crostata | Recipe For The Braai (BBQ)

According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust…

1 week ago

21st Birthday, James Patterson & Maxine Paetro

21st Birthday opening line: Cindy Thomas followed Robert Barnett's assistant down the long corridor at…

1 week ago