Hello friends, welcome to my kitchen.  If you have not visited before, it is lovely to meet you and I hope you return one of these days.

Our large kitchen table is once again covered in a tangle of paper, stationery, spelling words and other distance education paraphernalia.  This can only mean one thing, the school term has started and I now find myself teaching both of our children.  Kitchens need to be versatile places don’t they?

For a long time the ABC Radio has provided the soundtrack to our days.  But lately I have needed some extra motivational background sound to get me over the line.  This song by Flume and Chet Faker is new to my playlist.  I am thinking about sharing some more music in this space.

Of course, between the music and the schooling there is also plenty of food.

Iced coffee is my mid morning drink of choice in the summer months.  As the temperatures start to climb hot coffee makes me feel overheated and anxious.  I like espresso, milk and plenty of ice in a cold glass.  No cream, ice-cream, sugar or sweeteners, thank you.

We do not eat a lot of seafood, simply because we live so far from the ocean. But, sometimes our coastal dwelling acquaintances trade time spent on our property for seafood.  On this particular occasion we were given a bag of bright, shiny crabs.  They were fascinating for the kids and quickly devoured in a flurry of shells, claws and spiky body parts.

A batch of simple, chocolate chips biscuits just out of the oven in the early morning light.  It is these little moments in the kitchen that I love.

Anzac biscuits take me straight back to the outback kitchens of my childhood.  In the book Backyard Bees by Doug Purdie, there are some delicious honey recipes including these honey Anzac biscuits.  Can a girl ever bake too many biscuits I wonder?

Happily, I have been picking a steady supply of tomatoes from the garden.  The book Whole Larder Love is one of my favourites for home grown inspiration and this month I tried the tomato based Atomic Kasundi recipe.  My batch is somewhere between sauce and chutney and is perfect on a sandwich or biscuit (cracker) with cheese.

 

Are you growing or baking or trading things with other people?

As always I am linking up with my friend Celia at Fig Jam and Lime Cordial.

Happy Friday, friends.