In My Kitchen - October 2014

Here's what was happening in my kitchen about 2 weeks ago because right now I'm in Japan.

Jonas Cramby's Tex-Mex From Scratch (and breakfast):

I don't think I've ever met a Tex-Mex dish I didn't immediately want to marry. I love the smoky seductive barbecue, the chilli, the slow cooked meats that fall off the bone, the limes and coriander that brighten nearly every dish, the elotes, the salsas, the avocados, the tequila, the beans, the tortillas, the ribs, the tacos, the carnitas... in the words of Yul Brynner "et cetera, et cetera, et cetera..."  Tex -Mex food is party food. I don't think you can eat it and not have fun (or is that the tequila talking?) Jonas Cramby is a journalist and food blogger and his book "Tex-Mex from Scratch" is the newest book to hit my kitchen (at the time of writing, that is). It's a delight to read and a feast for the eyes. He opens with these words "My name is Jonas Cramby and I'm addicted to tacos." I think he's my brother from another mother.

Pie Plate:

I've been wanting one of these vintage pie plates, like forever, and now I have one thanks to Etsy. Not that I needed another pie plate or something else to find a home for in my kitchen... but, you know "must have" doesn't always equal "need" - well, my husband knows that.

China:

This beautiful antique Czech dinnerware as the first birthday present my husband gave me. We were just meant to be together... the dinnerware, my husband and I.

Pumpkin Spice Syrup:

Yes, I am aware that it's Spring where I live, but I can't help but get caught up in the whole "pumpkin/Fall/Autumn" thing that's happening in the Northern hemisphere. I think it's too much Pinterest. Most of the boards and blogs I follow are from "the other sphere" and I get obsessed with apples and pumpkins and cinnamon and nutmeg when I really should be in the asparagus and artichokes and mangoes and passionfruit head-space. But there's plenty of time for all that, and in the meantime it wouldn't hurt to have just one more Skinny Pumpkin Latte, right?

Pumpkin Spice Syrup:

Makes about 1 litre

2 cups water
2 cups sugar
3 cinnamon sticks
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 whole nutmeg

Put the water and sugar into a medium saucepan and bring to boil. Once the sugar has dissolved add the spices and simmer the mixture for about 10 - 15 minutes. Remove from the heat and strain through a fine mesh strainer. Leave to cool, then pour into a bottle and chill in the refrigerator.

Pumpkin and Five Spice Ice Cream:

And while we're at it, we may as well have a scoop or three of Roasted Pumpkin Five Spice Ice Cream (recipe here) to see winter off with a bang, yes? I told you I was obsessed.

Anyway, that's my kitchen for now.

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Fig Jam and Lime Cordial