It's technically still September, as I compile this In my Kitchen (IMK) post for the first day of October. I will be travelling in the NSW Southern Highlands over the next few days and, as the new host of IMK, I wanted to appear a little bit organised. ☺
When my lovely food blogger friends, Celia and Maureen, contacted me to ask if I would like to take over the reins with hosting IMK, I felt chuffed to have been asked. I said YES, because over the years I have greatly enjoyed the fellowship that IMK brings.
The circle of like-minded friends in food has grown, much like a contended, well-nurtured sour dough. I was genuinely keen to see Celia's initiative carried forward, and I hope that friends and fellow bloggers from around the world will continue to join in. ♥
In my kitchen October 2016...
It's supposed to be Springtime here in Australia. Yesterday we had the most glorious of blue-sky days here in Canberra. Meanwhile, South Australia suffered the wildest storms imaginable. Apparently there were 80,000 (!) lightning strikes and, as a result, the entire State lost power. Unbelievable. It seems that the weather has travelled east, for it's ghastly here today and we've had to turn the heating back on. I read a news article this morning that said there might actually be snow in parts of New South Wales in coming days. Comfort food may be back on the menu for a little while, methinks.
Let's now take a peek into my kitchen. Pictured top is an African violet, which is flowering happily on a south-facing window sill. It's one of two. The other looks quite forlorn for some reason. Does anyone have any growing hints? My late mother grew them during her lifetime and had more than a dozen plants, in a variety of colours. She had the knack.
In my kitchen are tins of smoked rainbow trout fillets from Aldi. I love the delicate flavour of the fish and enjoy eating the fillets with avocado and crackers.
In my kitchen is a hamper of goodies from my friends at Australian Macadamias. Among the products are nuts in the shell, granola, macadamia oil, macadamia pieces and whole nuts, as well as muesli bars, choc-coated macadamias, and macadamia face and body oil. Click here for macadamia inspiration a la Lizzy.
In my kitchen is a set of Hibiscus silicone lids from Charles Viancin (innovation inspired by nature). The lids are durable and versatile. Made from BPA-free silicone, they can withstand extreme temperatures (from 220 degrees C / 428 degrees F to -40 degrees C / -40 degrees F) and can help keep messes contained to pots and pans and not all over the kitchen counter. Acting like a suction cup, they adhere to glass, wood, steel, plastic and ceramic dishes. And are safe to use in the oven, microwave, fridge, freezer and dishwasher. That's a free-range chicken marinating in lime, galangal and garlic in the Pyrex dish, by the way. Recipe coming soon.
In an endeavour to bring summer into my kitchen, the people at Aussie Pineapples kindly sent me two delicious-tasting, exquisite-smelling pineapples. I caramelised slices of pineapple with some blood orange. Recipe coming soon. For a feast of pineapple ideas and a taste of endless summer, visit the Aussie Pineapples web site.
Peter and I discovered The King's Ginger liqueur at Whisky Live earlier this year. Described as being 'rich and zesty' (that it certainly is!), the liqueur was formulated in 1903 for King Edward VII and 'designed to stimulate and revivify His Majesty during morning rides in his new horseless carriage'.
Chan's award-winning Yum Cha at Home prawn hargow caught my eye in the freezer section of my local supermarket. Peter and I enjoy yum cha and all kinds of steamed dumplings, so I thought I would give this a try. I have to tell you, they're fresh-tasting and delicious - and so quick and easy to prepare.
I have yet to open this bottle of Jolly berries LICK blueberry sweet sauce, which was gifted to me in a hamper from the team at Ziggy's Fresh at the Fyshwick Markets. Made by a family who own the Jolly Berries blueberry farm in Tumbarumba, NSW, the product is bound to be delicious.
Another Aldi product that I have stocked up on is baked beans in tomato sauce. The 220g can is handy as a snack, but is also perfect as a light dinner on those occasions when Peter and I have eaten a large lunch. Tastes great as well.
Lastly, in my kitchen is this pretty china teapot and cup set, purchased for a few dollars at our local Vinnies op shop. I have made a habit of having a small pot of sweet peppermint tea in the afternoon. So yummy and good for my digestion too.
And in other news... my book!
I'm delighted to announce that The Barber from Budapest & other stories, will be available for pre-order very soon. My book is a memoir of survival, hope and love, recording the life of András (my father), who was born in Hungary before the cataclysmic changes of World War II tore at the fabric and heart of his world.
His wife, Irén (my mother), every bit as courageous as her husband, offered love and nourishment to her family with a delicious repertoire of Hungarian dishes – the recipes of which have been chronicled in the third part of the book.
A percentage of royalties from the sale from The Barber from Budapest & other stories will be donated to the International Organization for Migration (IOM). Read more, or register your interest in an advance, signed copy, by clicking the photo below.
Join the IMK fun...
If you are a food blogger and would like to share the good things in your kitchen, I would love to hear from you. Simply publish an IMK post on your own blog BEFORE the 10th of the month and leave me a comment below with the link. I will add you to the sidebar list of blogger friends participating this month. All I ask is that you give me a shout out and kindly link back to my blog, Good Things, in your post.
It's your turn now, friends. Tell me, what's the weather been like in your part of the world? And what good things do you have in your Spring or Autumn kitchen?
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
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I use Australian standard measuring cups and spoons in my recipes.