In My Kitchen July 2017

July! Summer is in full swing, though it hasn’t really felt that way. We have had a lot of rain and it hasn’t been very warm either. I hope that means we will have a long warm fall. Please gods let it mean that.

We did a little travelling, close to home these past couple of weekends, so I have a peek into my home kitchen and travel kitchen as well.

If you follow us on Instagram @cookswithevie you would have already seen some of what we have been up to. We have been eating a lot too!

Made lilac water, very fancy

Used up some of our chive blossoms to make chive blossom vinegar 

Very rough looking calzones

And pizza

More of my fave cheese

This is Evie’s treat. She likes it straight up on tortilla chips. She doesn’t get that it is for putting on other food. Her aunt let her try it on a tortilla and now that is how she wants it, 😂 

Raspberry pie

And a little walk rewarded us with some wild strawberries, so tiny and so sweet 

And a chocolate fondue 

Night #2 a marshmallow roast, we made s’mores 

The first radish from the garden patch

If you like something, just order a case…I love this coffee

And found these beautiful dates, have a stock of those too. Awesome stuffed with almond butter.




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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Happy Canada Day!

Today is Canada Day.  It was so nice to have an extra day off work.  We went to the Mackenzie King Estate (for non-Canadians, he is a former Prime Minister) in Gatineau Quebec.  We listened to the Sons of Scotland bagpipe band, Evie loves bagpipes, she said it is her favourite instrument.  God help us if she wants to learn bagpiping.

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Last night we made “Canada Day Strawberry Yogurt Ice Pops” to use up the rest of our strawberries.  It is really easy. Take 1lb strawberries, washed and hulled.  Puree with ¼ cup powdered sugar and 2tsp lemon juice.  In ice pop molds alternate layers of strawberry puree with vanilla yogurt.

 

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Freeze.

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