It’s June and the first day of winter – which means that my boys are counting down the days until we hit the slopes. I think that we might try out Thredbo this year, instead of Perisher – but we might do both. I’m keen to see Mr Moo improve and to see the Little Dude hit the slopes. Oh and I won’t let Mr GoodFoodWeek convince me to hire skis for Z man {like he did last year with the Little Dude – what a waste}.
I’m still looking to make meals as quick and easy as possible – with me working fulltime. But I’m also looking at warm, comforting meals that heat you up from the inside {and from the outside, because you’ve had the oven on for 5-6hrs cooking something slowly}. Maybe I should let my husband give lamb shanks ago?
If you are interested in seeing what other lovely bloggers have in their kitchen this month, then head over to Sherry Mackay, from Sherry’s Pickings.
In my June kitchen…
**COLLABORATION**
Is cheese {I think that there will always be cheese}. I love picking different cheese each week – and last week, I found this Miguel One Queso Provolone Fondue at my local Supabarn and thought ‘You’re coming home with me’. I mean, hot cheese – yes, please. A nice glass of red and this tasty fondue is just what is needed on a cold winter’s afternoon/night {heck, who am I kidding, basically ANYTIME}.
In my June kitchen…
We are kinda addicted to homemade nachos. Here is a tasty little variation – where we baked some thinly sliced potato and sweet potato until cripsy, then topped with cheese and returned to the oven until the cheese was golden. Then we topped those golden chips with sour cream, cherry tomatoes, cucumber, coriander, olive oil and salt. DELICIOUS!
In my June kitchen…
I’m eating these delicious dark chocolate hazelnuts from Pana Chocolate. Pana Chocolate is chocolate that’s full of antioxidants, amino acids, vitamins and minerals. Chocolate without preservatives, that’s vegan, gluten free, dairy free and soy free. Chocolate for everyone. I’m also loving the sour cherry and vanilla.
In my June kitchen…
I’m loving this warm salad. Yes, it’s cold outside, but that doesn’t mean you have to turn your back on salad. This is a great option of baked fennel and zucchini, tossed with prosciutto, mint and lemon juice/zest.
Have you been hitting up your local farmers market this month? Have you popped into your local Supabarn store lately? Have you got a great business that you would like to have featured in my ‘In My Kitchen’ post? Do you work full time with little ones? How do you handle the juggle? Are you looking for lunch box inspiration? Have you tried anything new in your kitchen this month?
