Gin my kitchen
Unpacking is a tedious chore so it’s essential to have some goodies stashed away to make putting away the rest of the stuff bearable. I’m back in my own kitchen after six wonderful and frantic weeks away. Wonderful food, good company with friends and family; striding up hill and down dale amid green hills, country lanes and patchwork fields; ferrying veggie teen to work experience; helping elder teen into her new flat in Edinburgh; setting my alarm very early every single day to keep on top of my freelance work; no wonder it seemed a vast acreage of time away but was also gone in a flash.
A testament to good packing, the bottles arrived intact in my suitcase. Sippable rewards from visits to Plymouth gin (the Connoisseurs’ Tour was excellent – booking ahead essential), Cotswolds Distillery and Sharpham Vineyard. Warner Edwards packaging is just gorgeous with copper embossing and wire reflecting the still (which is called Curiosity). Spring water from the farm and 11 botanicals go into this smooth, award-winning gin made by two friends. I picked it up on a visit to the lovely Tivoli Wines in Cheltenham along with some Sibling gin that’s made in the town by four brothers and sisters. Thomas Dakin was sent to me to try – and after reading this review it will probably be tonight. Totally intrigued by the inclusion of horseradish.
Mellow Yellow was also sent to me – along with chilli oil and salad dressing which received a warm welcome from elder teen when lack of suitcase space meant they remained in Edinburgh. We were messaging today about Jamie Oliver’s Sugar Rush (do watch and sign the petition) when she said “that chilli oil….really really nice…made some cauliflower coconut soup and a drizzle of it on the top really lifted it. Very reminiscent of the chilli oil that sits on the tables of every restaurant throughout South East Asia, the obvious quality of the rapeseed oil combines with the chilli flakes for an oil that brings another dimension to a meal when drizzled on top.” The good news is that it has just arrived at Al Maya supermarket in Dubai so I can try for myself. The rapeseed oil is not organic but is LEAF certified. There is a lot of controversy at the moment over rapeseed as the neonicotinoid (the chemical that is killing bees and birds) ban from Brussels has been countermanded by the UK government probably due to pressure from rapeseed farmers who have experienced crop-losses. Watching this one with interest.
A sandstorm has just gathered pace and the wind is howling round the house. These visual snippets from July and August are all the more poignant:
Regular readers will notice that something is missing from my haul. Cheese! Tight on time and unable to park nearby in Edinburgh meant I had to give a visit to I.J. Mellis a miss. Torture. Bereft. In mourning for cheese.
By the way, totally rumbled when KP not only noticed the new vintage scales in the kitchen but picked them up and realised they were made of cast iron. He was aghast as he is verging on a phobia about travelling with more than 10 kilos (yes – I know, it’s impossible).
Thanks for following my travels on Instagram and all your nice comments. Itching to get cracking with inspiration from my new cook books especially Mamushka. It’s interesting to see the parallels and the differences between Polish and Ukrainian cooking. Just a trip to Hyderabad for an Indian wedding to fit in first….
If you are wondering what’s in other kitchens around the globe, visit Celia’s page and follow the links in her side bar for this monthly event. You can also look back on past goodies in my kitchen here.
What’s in your kitchen this September?