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Good Morning, welcome to my working kitchen.
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| oldnewgreenredo |
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| oldnewgreenredo |
But Velkommen have a cuppa in my kitchen and we will catch up. I always have blue and white in my kitchen. In the summer I opt for dashes of red and yellow added.
(The kettle is vintage Swedish enamel, I've always had some pieces of this from my family and I pick them up whenever I see them.)
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| oldnewgreenredo |
Gnomes all year round, thrift store find in porcelain.
You can have tea from the caddy...or...
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| oldnewgreenredo |
Have some coffee at our coffee machine. Yes, that is a big arse restaurant coffee machine. My husband bought this on the sly, and well, we had to design the kitchen around it.
But, IT IS THE BUSIEST
in the morning and also ideal for company. (I can have hot water brewing or decaf and regular...kept hot on the burners.)
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| oldnewgreenredo |
Sugar, sweetener, flavoring, creamer and spoons...it's all here, just pick your cup!
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| oldnewgreenredo |
Hubby also bought the towel...cracks me up.
Monday cup...please!
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| oldnewgreenredo |
And this service area works well, just to the left of the sink and filtered water.
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| oldnewgreenredo |
Another busy spot is the cabinet by the windows I have covered with a vintage tablecloth. I use this location in early spring for seedlings and now it has been full of tomatoes ripening for the last three weeks. We have to pick tomatoes before totally ripe--or the critters sample them.
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| oldnewgreenredo |
Our tomato crop was weird is year...we ended up with tons of small tomatoes, the yellows and the yellow pears. So, I roasted most of them on parchment paper in large trays by slicing them in half.
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| oldnewgreenredo |
We did have plenty of reds and they are still producing, but only 4 plants.
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| oldnewgreenredo |
NUM!
They really are scrumptious and sweet.
So I CANNED TOMATOES!
3 BATCHES in the last week and a half.
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| oldnewgreenredo |
I put two large spoons (3-oz or so) of roasted tomatoes in each hot jar, added extra lemon juice(2 tsp.) and 1/2 tsp salt. Then added the cooked boiling tomatoes over the roasted ones, then water-bath processed the jars for 15 min. A bit more than usual, but the roasteds weren't hot.
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| oldnewgreenredo |
I ended up with three batches over a week and a half, or 27 pint jars, of which 7 were made into sauce by cooking for 10 hours.
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| oldnewgreenredo |
We've also had LOTS of cucumbers...yesterday I cut and seeded two large ones, some radishes, 2 small yellow squash, red pepper, onions, parsley, fresh oregano into a bowl. I added Italian dressing, some garlic oil, apple cider vinegar, salt, pepper and a bit of Western dressing for tomato flavor and some sweetness. Num, this will keep until the weekend if we don't eat it all.
Sorry no recipe, I just sort of wing this by tasting. Once it sits for a day, it's even better.
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| oldnewgreenredo |
Last weekend I also made refrigerator Dills. This is a fast, easy and detailed recipe I shared HERE. They stay crunchy in the refrigerator for a year. My mother-in-laws recipe and it's fool-proof.
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| oldnewgreenredo |
This time of year fresh dill is plentiful normally, mine dried up in the hot weather, but the grocery had plenty.
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| oldnewgreenredo |
We ended up with a gallon and a half which I keep in the refrigerator. The sons will come and probably split the smaller jar.
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| oldnewgreenredo |
The island is always in use, but I try and have some fun seasonal decor on the end...what is more summer than a jar of old marbles, antique crocks, an antique French enamel lidded coffeepot and well something yellow to go with the sunflowers, my vintage McCoy yellow shoe.
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| oldnewgreenredo |
PHEW! Now you know why I called this my
Working kitchen.
Do you want another cup and stay awhile?
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Thanks always for visiting.
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I will be sharing at these fine Parties!
All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions, posts or any products shown. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle
Sandi
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