...and welcome to my In My Kitchen post for April, a monthly blogging event sponsored by Celia of figjamandlimecordial. Drop by and take a peek inside kitchens around the world.
Travel has been the theme lately, in my kitchen and galley. If we're not coming or going, it seems we're preparing to do one or the other. Spring always means a couple of project-focused trips to the boat, and this year I squeezed in a quick flight to Southern California to visit Mom (and enjoy the warm, sunny weather).
In my kitchen ashore a hot air balloon invites flights of fancy to seashore, mountain and desert locales. I love this china pattern, "Up Up & Away" by Noritake, a set passed on from a special friend. While the design is far too busy use for photo shoots, the images are guaranteed to bring a smile every day when they greet me on the tabletop.
In my galley afloat the new cooktop has finally been uncrated and installed. The new exhaust fan assembly takes up more cabinet space, reducing the undercounter storage options, but I won't complain (much). It's a relief to have a reliable, functioning cooktop again, though it may take me a while to grow comfortable with the various burner options and controls.
In my kitchen this week we had our choice of Easter eggs; several photo prop eggs stored on a bookcase, a plateful of Hilary's beautifully decorated egg cookies, and my Salmon Deviled Eggs with Lox Rosettes prepared for a Sunday brunch with friends. I'll admit to eating more than my share of the edible ones.
After a winter of heavy comfort food, I'm aiming for lighter, healthier meals with more fresh produce and fewer carbs. It's so tempting to bake bread and dozens more cookies than two people need, and the gorgeous photos on blogs and in cookbooks don't help my resolve. However, interesting salads and vegetable entrees satisfy the appetite enough so I don't often feel deprived. Local Spring produce is still a month or so away, but fast freight service keeps the markets stocked with beautiful fruits and vegetables. Grandma would be SO amazed!
|Photo: Mixed greens and herbs with chicken salad and berries|
|Photo: Grilled vegetable taco with pickled onions|
|Photo: Poblano Potato Salad with Cilantro & Lemon Zest|
|Photo: Roasted Cherry Tomatoes with Herbs|
Sourdough waffles remain a Sunday morning tradition - it would be such a waste to throw away the discard starter! Heavy on fruit and light on syrup, they are a welcome treat no matter what the season.
I feel quite virtuous about skipping any whipped cream topping.
|Photo: Fresh fruit tops a sourdough waffle|
So, what's happening in your kitchen lately?