Full hearted life

Saying yes to new experiences and opportunites!

In my kitchen – March 2013

After my last IMK post I kept thinking of things to include in the next one. I then promptly forgot about all of them. (Note to self: Start writing things down.) So here we go with a bunch of random stuff I found around my kitchen today!

In my kitchen…

IAIN BURNETTis a box of Iain Burnett chocolates bought for Valentine’s Day. We’re finding the milks a bit sweet, but the lemongrass ganache has been a firm favourite of mine. (Photo from Alexeeva & Jones)

TEA CUPS (640x446)

are these small Chinese tea cups, bought from our local Asian grocery store for £1 each. Perfect for dipping sauces or frequent drinks of Celia’s ginger tea.


is a bunch of spring onions. You may be asking yourself what is so special about a bunch of spring onions? Well this bunch was grown by taking the roots of a supermarket bunch and sticking them in water. Plain water! What you see above is about a week’s growth. I’ve already trimmed them several times, but they just keep growing!

CHOCOLATE (640x523)

are a few bars of Pacari and Amedei chocolates – my favourites from the tastings I went to at Alexeeva & Jones. Apparently, Amedei only make 20,000 bars of the Porcelana each year, so if you’re looking for bar 7692, you’re out of luck. It’s mine, all mine! OK, maybe I’ll share it with the husband.

FISH SAUCE (263x640)

is a giant bottle of fish sauce. Bought for the great meatball Olympics of 2012, I used one tablespoon in some Vietnamese meatballs and the bottle has been sitting on my bench ever since. Please send me some recipes to use it up!


is a bag of maca powder and a bag of chia seeds, part of my new healthy eating regime. The maca is an acquired taste, but I’m slowly working my way through both bags.


is a book by food anthropologist Katarzyna Cwiertka detailing the shifts in Japanese cuisine throughout the centuries. I’m not finished with it yet, but so far it’s been interesting to learn how Western influences have changed the landscape of Japanese food and cooking since the 1850s.

What’s happening in your kitchen this month?


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