In My Kitchen August 2017

We only have a few things in our home kitchen this month. We left to fly to Newfoundland on August 5th, but there is a little peak into our Newfoundland kitchen as well. We have been updating our Instagram page regularly while on vacation, if you want to see more you can check that out.

Bruschetta

Flatbreads, you may have seen this on our Instagram page

A Big Mary


I went cod jigging with my Dad


We caught a few and are having fish and chips for dinner tonight


Even got close to some feeding humpbacks

Always need some chocolate in the kitchen

The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what is happening in other kitchens or join IMK head over to Sherry’s blog and check out all the other IMK participants and join in.

 

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Beet Potato Salad

This is definitely a Newfoundland recipe, or at least that is the only place I have ever had this type of potato salad. If it is made in other places please let me know, I would love to hear about it.  After our thanksgiving we had leftover turkey and potato so we decided to make a cold plate, which is cold leftover meat with a variety of salads. This is a great way to use up leftovers to avoid food waste.

To make this salad I don’t have a recipe, just eyeball and taste based on knowing what it should taste like.

Basically take a small (or large) bowl of leftover potatoes and mash them.  

Take a jar or pickled beets (mine have a slightly sweet pickled flavour) and place beets in food processor, or chop and mash if you don’t have one. You will have this beet pulp.

Add the processed beets to the little potatoes, add a table spoon or two of the beet pickling liquid if too dry. Add a large spoonful of mayonnaise and stir

Taste and add more beet, beet liquid, mayo and salt & pepper to taste 

You will have a lovely pink coloured potato salad.

In My Kitchen January 2016

The holidays are over and a new year is beginning.  I like this transition and like to spend it quietly.  There is also a transition in the IMK, now gathering at Maureen’s.  I just saw her bread pudding made from banana bread and it looks amazing!

Here is a little peek into my kitchen since our last IMK post.

Leftovers of candied pecans, though we keep adding then atop salads so they will be all gone soon.

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Three wines from Newfoundland

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Some new small Kilner jars for small amounts of things needing keeping

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chocolate pretzel bites, cookie dough truffles and spritz cookies

Shortbreads

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Royal Canadian Rum Salami.  We just discovered this after my brother brought some over, it is very good.

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This blend of whiskey and maple syrup is also very good, served just over ice.  We tried it first last year on a trip to Mont Tremblant and liked it, then found it at the LCBO just a few days ago.

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I have a few things under the tree that haven’t made it to the kitchen yet.  I will save those for February.  Now I have to get that tree taken down and all of those decorations packed up. Ugh!

 

Berries

we picked wild blueberries and wild raspberries.
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Evie tried the black berries and partridge berries (ligonberries), they are both pretty sour.

The sod cellar is where dad kept the winter vegetables, it was next to my great grandfather’s house, which is gone now. The water pump is where they got water back then.
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Our friend Bucky, such a sweet horse.

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We had a fire and made some smores, but it was so cold outside that the chocolate was too cold to melt!!
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Freezing

yesteday morning was cold so we lit a fire.

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after breakfast a walk to the beach, just 1 minute away.

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as you can see Evie was a little chilly.

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It was about 11 degrees Celcius and windy. Over night it is supposed to go down to 2degrees Celcius.   I wasn’t prepared for it to be quite this cold, I didn’t even pack pants for me, just shorts and t-shirts. Luckily I threw a fleece into my suitcase.