February 2024 Showcasing In My Kitchen

Our hearts were happy in February 2024 with a visit from Mark and Eva. Mark has not been home since 2018 and it was the first time he had seen Hannah since she was 16 months old. Catching up with his friends and spending time with family was good for him. And Eva got to meet the people she has only ever spoken to via WhatsApp. We also had a visit from a friend I have known since her children were little. Rosey came to Cape Town as her daughter Kayla was here with her boyfriend Tom. It was special to spend time with her, and with the now young adult children. The recipes on my blog from this month are still ones I made in December!

On the blog in February 2024

Eva has a sourdough starter she lovingly feeds, and for her I created a no knead seeded loaf recipe, as well as one for a sourdough Cape seed loaf. I served the bread together with a loaded cauliflower soup. Tonnato was made a few times to serve with flatbreads. Dave worked for most of December and lunch one day was menemen. The photograph does not do the meal justice. I also turned my hand to brik pastry and this is a one off. It is a lot of effort and really not worth it in my opinion. But if you are looking for a challenge, go ahead and make some. For a treat for myself, I used some sourdough discard and made a sourdough mug cake.

What is new in my kitchen

When we were at Mark and Eva last year, Mark used whisky stones to keep his whisky cold, and undiluted. I decided to get some for our home as in summer my whisky gets too warm to sip on slowly. Mark made good use of these while he tasted each bottle of whisky we have in our booze cabinet.

Whisky Stones February 2024

This is my March submission to the #IMK series hosted by Sherry. Each month bloggers around the world gather to share what is new in their kitchens.
See the links below for blog posts I published on March 1:

Lavender and Lime Signature

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22 thoughts on “February 2024 Showcasing In My Kitchen

  1. Whiskey stones sound neat. I looked up the website of the manufacturer in Vermont, and there’s evidently more to them than just not melting! They say the cooling is more gentle and doesn’t interfere with the natural substances in the whiskey.
    Have a good month in March.
    best, mae at maefood.blogspot.com

  2. We’ve got some whiskey stones but we’ve never used them. I’ll have to dig them out and give them a go. I had to google menemen – yours looks delicious! Sounds like you had a fabulous February 🙂

  3. Hi Tandy, it sounds like some lovely family time. Whiskey squares … how novel.

  4. I had never heard of ‘whisky stones’ either! It does sound very practical . . . I am just not sure I like the look of them . . .as gin and cognac are usually the only spirits oft in my glass perchance I’ll just look and learn 🙂 !

  5. whisky stones? interesting. the other thing you can do (as I’m sure you know) is to freeze some whisky in an ice cube tray and use them so it doesn’t dilute the drink 🙂

  6. sounds super good love your choice of recipes to share a bit different but oh so good. thanks for sharing

  7. Sounds like a busy time for you but so nice to see old faces. And when people visit at home, it can feel like being a tourist in your own town. Love all your baking and cooking – especially the sourdough mug cake. And those whisky stones look interesting but the idea of rocks in my drink seems a little odd albeit clever.

  8. Sourdough mug cake has my name written all over it! I’ve made mug cake lots of times, and I often microwave my leftover starter discard and eat it with a spoonful of jam (lazy woman’s dessert), but I’ve never thought of combining the two. I’m going to give it a try tomorrow!

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