I picked up these gorgeous enamel vintage pots and pans recently from a charity shop for a super duper bargain price. I love the golden roses embossed on the sides. I don't know if I will ever use them, they will probably sit on the top of the kitchen cupboards as ornaments. Who knows?!
I do make my own jerk paste from scratch, but when I saw a jar of Jerk seasoning I wanted to give it a go, I was a little disappointed with it as it was ridiculously salty, too salty for my taste buds. Lesson learned, make your own.
Next to the Jerk Seasoning is a jar of Ube: Sweet Purple Yam Spread. I do have some ideas as to what to do with it, but any other suggestions, other than the obvious spreading it on toasted bread would be most appreciated. I am hoping to bake with it in the next fortnight.
I went into the big city a couple of weeks ago and was excited to find Ananda's Marshmallow Mix. I know you can buy marshmallows suitable for vegetarians and vegans now, but I am looking forward to having a go at making this at home. I will share the final fluffy vegan pillow of delight in the very near future.I was also delighted to find Wheaty vegan slices of Chorizo. I know I have an awesome vegan chorizo recipe to make my own, but its nice now and again to try different brands, especially one that fellow veggies have been raving about. But something else got me even more excited, I was pleased to find Primal strips (a bit like meat jerky), but I have to say - I found them way too 'meaty' that I had to pass it over to D to finish off, he didn't mind it at all.
As for the Wheatly chorizo slices, well they went down pretty well. I have had a hankering for bagels recently, not homemade but they made a splendid vegan cream cheese chorizo bagel sandwich with cress.
From the garden, we have been enjoying freshly picked Purple Sprouting Broccoli. I am sharing this post with Celia from Fig Jam and Lime Cordial who hosts In My Kitchen (IMK) series.