Lately things have been fairly simple in my kitchen. While some of the food we eat isn’t necessarily quick to prepare it all contains simple ingredients. Sourdough baking and vegetable growing are entwined in the rhythm of our life and the processes have become second nature over the years.
I don’t think I will ever get tired of preparing, baking, eating and photographing bread.
Sourdough cinnamon buns made using Brydie’s recipe. My dough turned out to be quite wet and sticky and so my shaping was not nearly as neat or creative as Brydie’s but they still filled my kitchen with that unmistakable smell of cinnamon, bread, butter and goodness.
On a dusty shelf in an outback shed holding long forgotten nails, nuts and bolts, my husband found this gorgeous old ice cream tin and bowl. The little bowl is by Johnson Bros of England and I have it on good authority that this particular shape is quite rare in the world of op-shops and Johnson collectables.
Sourdough pizza topped with home cured olives and fresh spinach and thyme from the garden.
A circle of spring goodness, baby zucchinis, asparagus and thyme from the garden.
In our house it is unthinkable to run out of yoghurt. It is comforting to know that when the supply runs low it doesn’t take much effort to make a bowl of silky, creamy yoghurt to keep everyone happy.
Last summer I grew chickpeas and with some help from Mum and the kids we harvested enough peas to eat and some to sow again this year. My hand model had been picking mulberries in case you hadn’t guessed. I have found chickpeas make a hardy green manure crop to grow in the summer and picking the peas is a bonus.
Are you keeping things simple in your kitchen?
I hope the middle of your week is full of good things.
As usual I am linking up with Celia at Fig Jam and Lime Cordial. Please visit her kitchen and other kitchens around the world, if you get a chance.