I can’t believe that over two months have passed since my last contribution. It isn’t that there hasn’t been a lot going on in the kitchen, there has. But there has been a lot going on everywhere,..
2 Aussies, 3 Corgis – Are you going to give us a treat or just point that box at us?
These five spent a lot of time in the kitchen with me last month. We were dog sitting my friends corgis, including the little Milo who was 12 weeks old. It was a busy time. Isn’t he a darling? He has a lot of growing to do before he fits into his ears.
There was a lot of cuddling going on outside the kitchen.
I could have used some extra laps
In my kitchen I now have spring flowers, including my favorite sweet peas.
Sweet Peas
And a generous variety of other spring blooms.
Spring bouquet from the garden
It’s a treat to have kitchen bouquets.
In my kitchen I have been experimenting with a variety of chopped salads using riced cauliflower and broccoli.
Riced cauliflower, charred corn, avocado, cherry tomatoes, pumpkin seeds, red onion, and cilantro with lime and chili
I couldn’t find yellow corn at the store, so had to use white. I think a better dish, at least as far as presentation, would have contained yellow corn.
I have found these salads are delicious but also keep well.
In my kitchen I have lettuce from the garden, we have been enjoying lots of fresh salads with a variety of greens.
Lettuce from the garden
In my garden I have a new onion keeper. We like thinly sliced red onions in our salads but rarely use a whole one. I hate using a plastic bag to store leftovers as I am trying to eliminate disposable plastic as much as possible. This one works well, goes in the dishwasher, and saves the remainder of an onion until I am ready to use it.
Onion Keeper
In my kitchen i have perfectly roasted chicken, so much better than those grocery store rotisserie chickens (although they are convenient). I’ve been playing around to get the perfect recipe.
Perfect Roast Chicken
I want one with crisp skin and moist, flavorful meat…one where the dark meat is cooked but the white meat is still juicy. I think I have come up with the perfect recipe and will be posting it.
This post is part of a monthly series, In My Kitchen, hosted bySherry of Sherry’s Pickings. It’s a fascinating glimpse into all kinds of kitchens around the world.