Once again it’s time to invite you for a tour of our kitchen, joining the great virtual event created by Celia, fantastic baker, superb cook, who blogs over at Fig Jam and Lime Cordial.   As I normally like to do, let me start with gifts…

From a very dear friend, a fantastic Rolls-Royce of a pan: an All-Clad skillet that does a superb job in many tasks, browning chicken pieces, sauteing mushrooms, making one of my regular types of lunches, sautéed ground beef or turkey with veggies (carrots, celery, zucchini). I use it several times per week, with a big smile each time.

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From one of our departmental colleagues, the best gardener in Manhattan, KS, a huge batch of fresh dill… All portioned and frozen, amazing how well it freezes, we still had some from last year.

From our dear friend Cindy who came to visit last month, dried Barberries…. they have a very unique taste, and will be put to good use in a recipe I’ve had in my files for a long time

From our friend Steve, the traveler extraordinaire, two gifts brought all the way from Saudi Arabia…  my beloved saffron, and a package of their outstanding dates!  I always get very worried when he travels to Saudi Arabia, it is such a complex society!  I would be afraid of saying something wrong, doing something wrong and getting in serious trouble. So, it’s always great to hear that his plane landed back safely in the US.


From another colleague from our department, a huge batch of fresh sour cherries. Each year he invites us to go pick cherries from his trees.  We made a nice sour cherry sorbet last year, but this time I think I see a sour cherry pie in our future!


From Phil, a new rug for our kitchen, as a bottle of olive oil was accidentally broken on the old one and it resisted all our attempts to cleaning. It developed a stain that got worse and worse as weeks went by.  Who broke it? The resident food blogger. For the record, she was very sorry.



In our kitchen…


Phil’s love for fruit preserves is quite obvious… his favorite of this group was the Blackberry Preserves…. the glasses are beautiful with the handle, and we find all sorts of uses once the jam is gone.  These bottles were available at our Marshall’s store in town.

In our kitchen…


Another find from Marshall’s. A beautiful bowl, with a bit of a Moroccan flair.  I love the colors and its golden hue.

In our kitchen…


A large plastic platter that is perfect to take treats to the department. Very cheap, on sale at our grocery store. The bright yellow called my name, as you might suspect…

In our kitchen….


Phil loves to have a small square of dark chocolate with his cappuccino.  When his chocolate reserve is getting low, I like to surprise him with different brands of goodies, so he can try something different and maybe pick a new favorite…

In our kitchen…


The world’s largest celery stalk!  I apologize for the carbon footprints on this one, it came all the way from California to Kansas, but how could I resist bringing this beauty home?  Simply impossible.

In our kitchen….


Since we are in the subject of sins… Something I rarely buy, ready cut veggies. But, look at the perfectly diced zucchini!  It was on sale at our grocery store (Hy-Vee) for $2.20.  Life is too short to be virtuous all the time, don’t you think? A little culinary sin here, another there…  no big deal, right?

In our kitchen….

raspberriesA bag of freeze-dried raspberries… I have a great recipe in mind for this one… Stay tuned….  It is from a cookie book recommended by Karen, from Karen’s Kitchen Stories.  Did you know that cookbooks bought from recommendation of favorite food bloggers do not count against the “No new cookbooks in 2015?” Yeah. The amendment to the rule was made back in January. Sorry if I forgot to mention it.

In our kitchen….


This is probably an acquired taste, and will not please everyone. I’d heard of shirataki noodles as a zero-carb alternative for pasta, but until a few weeks ago I was unable to find it for sale in our neck of the woods.  Not the case anymore, two of our grocery stores have them all the time in three shapes: fettuccine, angel hair, and spaghetti.  You simply drain the liquid they are stored in, rinse the noodles well and warm them up.  They have a sort of strange smell as you open the package, but if you add a sauce or even just some butter and grated Parmigiano, it’s not bad at all. A good option for days in which I want to keep the carbs low.


I close this tour with our canine friends who absolutely
insist on barking hello….


Chief is going through another tough phase, but I managed to snap this reasonably ok shot of him. He says “Don’t worry, friends, before you know it, I am going to be back chasing squirrels, show them who is the boss around our backyard.”


Buck approves the new rug, and promises not to mark it, scratch it, butt-scoot it, or drop food on it (his Mom can take care of that part without his help).


How could Mom imagine I would do anything wrong to the new rug?  You can see I’m an angel! And, contrary to my brother, I know how to properly use a bed.


Oscar is a lot more creative with it. At the time this photo was taken he had just gotten his summer shave and seemed a little upset about it. Maybe folding the bed is a way to show his displeasure?


Well, the real displeasure is having to sit here waiting for our food. Why is Mom playing with her camera instead of feeding us? Have we been that bad? I don’t think so. The backyard has been pretty calm lately, as far as I can remember…


Yeah, I think she forgot all about the skunk by now…

Finally, I will share a little video from our visit to the research cows, 2 miles from home. The previous week I did not take my cell phone, and could not document the huge lick Buck got on the side of his belly from one of the less shy bovines.  It was priceless! This time he didn’t want to have anything to do with them, which is too bad, they absolutely love him!  Take a look by clicking here. It is short and sweet…  (I have zero patience for long videos, and I bet most people are like me).


That’s all, folks!  Celia, thanks for the virtual party, and I invite my readers to visit other kitchens around the world by stopping at Fig Jam and Lime Cordial, Celia lists all the links to the posts on the right side of her front page.


ONE YEAR AGO: Sous-vide Pork Chops with Roasted Poblano Butter

TWO YEARS AGO: Roasted Strawberry-Buttermilk Sherbet

THREE YEARS AGO: Amazing Ribs for the 4th of July!

FOUR YEARS AGO: Baby Back Ribs on the 4th of July

FIVE YEARS AGO: Blueberry Muffins

SIX YEARS AGO: A Pie for your 4th of July