In my kitchen

I borrowed this idea from Celia at Fig Jam and Lime Cordial.

It is fun to have a look at other’s interests and gadgets (I LOVE gadgets!)

In my kitchen

…I have all kinds of wooden utensils .


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Peels and steamers, pastry cutters, spoons and a couple mortar and pestles,

I didn’t put any rolling pins into the picture, but I love my kitchen wand in the center of the wooden spoons- the handle has been turned on a lathe and the end is just long and thin- it’s so great for stirring in skinny spaces.


In my kitchen

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there are oils – EVOO, sesame, rice, grapeseed, and flavored oils of Peruvian lime, basil, lemon- most of them in beautiful glass bottles!


In my kitchen


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…are glass measuring cups and glasses.


In my kitchen

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…is fresh ground Indian cornmeal- and corn pudding.


In my kitchen

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…is a hand worked stone grinder.  I use it for whole wheat berries- but I’m going to see how it works on corn.

In my kitchen

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is a wonderful tea pot and a generous supply of Royal Milk Tea

(thanks to Meredith!).


In my kitchen

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…are packets of vanilla beans and homemade vanilla.

What is unique and fun in YOUR kitchen?

5 thoughts on “In my kitchen

  1. Heidi, I love the stuff in your kitchen! I’ve never seen a kitchen wand before, although I have a giant chopstick which probably does a similar job. And all those flavoured oils look wonderful, but I’m most taken with your stone grinder. I wonder if you could use it for spices and poppy seeds. Is it hard to clean? Thanks for the sneak peek into your kitchen… 🙂

  2. I like how big your kitchen is and all the room you have to store stuff. I love the way family and friends love to gather in your kitchen to visit, Often When I walk in, I love the wonderful aroma coming from the kitchen. The best thing about your kitchen is YOU. love

  3. Thanks Celia,
    The kitchen wand is from the Netherlands and goes by another name which I can NEVER remember.
    I use a Krups spice grinder and have always bought my poppy seeds already ground unless I’m going to put them on top of breads and rolls. It isn’t really hard to clean I just unscrew the stones and use a brush to clean them off. No water. I teach bread making to grade school children- and I like to start with the heads of wheat and take them through the process until we have whole wheat flour. They have wonderful and flexible muscles for turning the handle and I need 5 cups of whole wheat flour for 1 batch of bread.

    Cynthia- thanks for the kind words. I love you, too!

  4. I like your kitchen too! I love that grinder and the bottles – how beautiful! And I am intrigued now about this corn pudding. A friend from El Paso who lives here with her German husband (the ones who eat my rye breads when no one else wants them!) made me corn bread as part of a Thanksgiving meal, is it like that or something different again? I don’t think we get white corn meal here, and if we do it is probably an imported luxury item….

  5. Joanna-
    Indian pudding is a lot more like spoonbread not cakey like cornbread. It is moist to the point of wetness (like a rice pudding- and like a rice pudding it has eggs and milk galore in its making!).
    My recipe is as follows:
    1 cup water
    2 cups milk
    1/2 tsp salt
    1/2 stick butter
    1 1/2 cups cornmeal
    1/3 cup sugar
    2 eggs, beaten
    1 tsp vanilla
    Cook water, milk, salt and butter over low heat until butter i almost melted. Add cornmeal, sugar, eggs and vanilla. Stir and let thicken. Pour into 8×8 pan. Bake at 400 degrees for 35 to 45 minutes. Double recipe for 9×13 pan size.

    Do you have multi-colored corn meal in the UK?
    Here it is red,white, purple and white and yellow and when ground it can be used as a corn meal. We call it Indian corn and use it mainly for decorating at Thanksgiving and Harvest festivals/celebrations.
    If your friend is from El Paso, her cornmeal was probably more like a corn cake or the consistency of soda bread. This cornbread is more like a bread pudding . More Southeastern US than Southwestern-we have so many different cooking styles here that they all have their own flavors .

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