This time next week I hope to have most of a kitchen and do you know what I miss the most?
We have been managing these past five months between the BBQ, thermomix, slow cooker and small bench top oven that I got at a garage sale but with tomato preserving time just around the corner the oven needs to be installed pretty damn soon!
Tonight we are having slow cooked chicken legs with orange juice, soy, garlic, onion, a tiny couple of drops of sesame oil
and Western Australian honey, a special gift from Kylie.
She is an interiors/styling/architecture blogger though she is not writing very much at the moment, you can still find a good read through her archives at
We almost met when she was here for a whirlwind holiday in Tasmania last spring. Face to face or not, she is a dear friend and I'm richer for having our shared experiences.
Spring onions are coming thick and fast in the garden so I am using their plump batons to keep the chicken off the bottom and these will cook on slow for about 8 hours. In the last hour I will add some zucchini, also in glut!
I always finely chop the tops and pop into the freezer, making them a very easy and brilliant addition to stock, soups, sauces, omelettes etc. I use them straight from the freezer into my cooking and have them all through the out of season time.
We kidnapped the MIL for a few days and teased my SIL sending her photos pretending we were spending all her inheritance! Shortly I hope to really give this a good workout. I wasn't really intending to buy one this big but all the large hot plates/burners are situated in the front now and I felt that was too dangerous for my big preserving pots so chose this one with a central wok burner. The upside is I'll be able to fit four roasting trays in the oven when I'm doing tomato paste. I'm sad that doors don't pull down and slide under anymore but I suppose that has been for a safety reason.