The weeks since my March IMK post scraped in have flown; the gramma featured still awaits my attention. There’s been little available time to spend in the kitchen. Some of my cooking has been short and some has been sweet…
A pack of beef short ribs from Linga Longa Farm, Wingham NSW at Eveleigh Farmers Market was just the ticket for an easy Saturday night dinner & Sunday night leftovers, made to Celia’s recipe and with the lucky last of the jar of Pete’s quince jelly. I love it when I Google search for a recipe and up pops a Fig Jam and Lime Cordial result!
My first effort at making tapioca. I bought a pack of tapioca pearls with the view to making a coconut milk version but had 2 spare cups of milk left over from DIY yoghurt (also Celia’s recipe) I didn’t want to waste. It all went to waste anyway because I cooked the tapioca too long and it turned out like lumpy glue. The G.O. bravely volunteered it would still be good to eat.
But no. Live and learn.
Christmas in March biscuits (made from left over festive season dried tart cherries from Bellingen’s Kombu Wholefoods, macadamia nuts from Nambucca Macnuts and white chocolate chips) which the G.O. has been taking to work for smoko and his work mates have been nabbing to add to their protein shakes.
Chilli chocolate (remnants of a Lindt block) topped lamington cupcakes made from organic SR flour, sugar, butter, vanilla essence, coconut and free range eggs with squirts of Plum & Sweet Chilli Sauce in the centres baked for my workplace’s fundraiser morning tea. My slightly different take on the theme: sharing a food from my cultural background. I had to buy back the leftovers so the G.O. could take them to work.
A diminishing jar of Freckles… reward for my contribution to my workplace’s community service program, regifted to the G.O… who says he is rationing himself to 4 per day… usually consumed at 5.30 am as he’s walking out the door, or 6.30 pm as he’s walking in!
On that chocolatey note, it’s almost Easter which means later in the week we’ll be off again to the country for a short break; a little R&R and drinking of coffee & wine on the verandah is in order, and a chocolate egg for the G.O.
Thanks to Celia of Fig Jam and Lime Cordial for hosting In My Kitchen and the IMK community for foodie inspiration & the virtual company they provide. If you’d like to join in, link back to Celia’s blog.
“All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz