In My Kitchen September 2012

I am not sure where August went! And last week Wednesday I thought it was Thursday all day. And then, I thought it was 2013! Somehow, I woke up on the 1st of September not realizing August was done and dusted – which is why my In My Kitchen post is late. No excuse really. I usually work on it all month, but I did not one part of this post in August!

          In My Kitchen September 2012

Is this lovely pizza stone! I was convinced of its worth by Celia and it got used straight away. I have baked bread on it, made a few pizza’s and used it underneath a baking tin, and you can really tell the difference. On top of the pizza stone is a glass scraper – this is a really cheap item that we sell, and it works amazingly well to clean the stone.

In My Kitchen September 2012 pizza stone with glass scraper
pizza stone with glass scraper

          In My Kitchen September 2012

Is my own, signed copy of my friend Sam Linsell’s recipe book Drizzle and Dip. I will be reviewing it soon, but don’t wait for me to tell you what is in it. Go ahead and get a copy for yourself.

 

drizzle and dip
drizzle and dip

          In My Kitchen September 2012

Is a gift box from friends. It contains a bottle of olive oil, and a bottle of balsamic vinegar and a very special bottle of wine from Vergenoegd

In My Kitchen September 2012 my favourite wine and some lovely olive oil, and balsamic vinegar
my favourite wine and some lovely olive oil, and balsamic vinegar

          In My Kitchen September 2012

Is strawberry jam – made using fructose and apple pectin in my bread maker. For those of you who have a jam setting in your bread maker, I can highly recommend you use it. For this batch it came out of the bread maker perfectly. A little too sweet however as I did not add any citric acid or lemon juice!

In My Kitchen September 2012 my first batch of jam made in my bread maker
my first batch of jam made in my bread maker

          in my garden ….

Are beetroot, celery, lambs lettuce, white radish, parsley, mint and coriander. Thanks to my blogging friends for all their inspiration!  I did not know there were beetroot seeds lurking underneath the ground when I planted the celery! I have now bought some markers to show where the seeds are hidden! The carrot seeds are hopefully going to sprout soon.

in my garden
in my garden

          In My Kitchen September 2012

Is a view of my condiment cupboard. I resisted lining everything up (Sue, take note!) before taking my photo, and only three things are labelled. There is my apple butter which failed, gooseberry jam made with grape juice and tomato ketchup.

In My Kitchen September 2012 my condiment cupboard
my condiment cupboard

If you want to share your own IMK post, please drop in to Celia’s blog to let her know (and to show some link ♥)

What I blogged:

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28 thoughts on “In My Kitchen September 2012

  1. I love the pizza stone idea, Tandy. How long does it take to heat up? Your vegetable and herb garden looks very healthy indeed. Have a lovely weekend. 🙂

    1. I put it in the oven at the same time as preheating it and that is adequate for getting a nice crisp bottom. Hope you had a great weekend AD 🙂

  2. Tandy, how exciting that you have all those veg growing in the garden! We’re just getting beets now too – first time in two years, as last year they all rotted in all the rain. So glad you liked the pizza stone – we love ours – and the glass scraper is a great idea, thank you! Have you brought home welding gloves yet to use as oven mitts? 😉

    Always love peeking in your kitchen, thanks for sharing! xx

    1. I still have not added welding gloves to my kitchen! We have had so much rain this winter that I am not sure how it will affect my root veggies, but my leeks have thrived 🙂

  3. Love the pizza stone, I used to sell heaps of those when I co owned the cookware store! Love that you can get them in Aldi now for about $10 sometimes! Your collage of the garden is lovely!

  4. Hi Tandy, I love getting my cookbooks signed. I would be especially lovely if it was friend. Congratulations to your friend.

  5. I like using a pizza stone, too- I keep it on the lower shelf all the time because when it is heated up it keeps the oven temperature stable and there are no cold “pockets”.
    I didn’t know breadmakers had a jelly setting either. I really like making and kneading bread so I’ve never invested in one. Your strawberry jelly is very pretty!
    Thanks again for sharing your kitchen!

    1. HI Heidi, as soon as I have a proper oven in my home I will keep the stone permanently in it – thanks for the advice 🙂

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