#WearnKitchenMakeover - End in sight

It's almost all there - the tiler has finished, the 2nd plumber we got came in and oversaw attaching the new oven and we're fully in the throws of sorting the chaos back into tidy, labelled drawers.

It's looking good, the space we needed is now there - and the layout works - we had to re-jig a few things as we moved the furniture in, but site lines work, and it felt really good yesterday where Pete was cooking a toad in the hole and I was putting away plates in the colourful storage (that obviously was a bit of a memory jog for a lot of people judging by the facebook likes) - Brit was in a high chair and it all worked - no jostling, no tempers fraying - it was really nice.

We think we have enough storage, I'm using more of the brand new space in the utility more then I thought I would straight away - mainly for 'party' items - and we have a crate full o'booze but we're also being ruthless with getting rid of things - and that filing cabinet is amazing - I don't know why they arn't standard in every kitchen! I have a filing drawer full of cookie cutters!

More importantly, everything fits, nothing feels awkward and there's a great sense of light and space the old kitchen didn't have.

What's more so is it feels like us, it feels like that's how the kitchen has always been and it feels right for the house. I'm looking forward to a winter of cosy cooking and maybe even some entertaining ;)

The Fish Graveyard

I suppose I should update you on the fish - we've currently got 3 Isambard*, Nietzsche , Vince - they seem fine. The extreme cold did a few in and they probably need some proper TLC. Anyway - Pete and I were trying to recall other fish we'd had over the years so I started scanning the blog for fish related posts and I came across the fish graveyard from an old bit of my website that still floating around the tubes of the internet... So here it is - in memory of of the valiant pets of old. And for the ones that don't have little grave markers (or dates) Darnell Bertrand Pushkin Heisenburg I should possibly make a marker for the tomb of the unknown goldfish because I'm sure we've forgotten one... .. time for some more fish? Any ideas for names?? *We were slightly uncertain for a while if it was Heisenburg or Isambard that had survived

Tofu Recipe Round Up

More for my own benefit then anything else I'm going to round up my favourite go-to weeknight tofu recipes. This is different from my pinterest board which is full of things I haven't necessarily tried yet but look yummy. Vegan Tofu Taco Crumbles Vietnamese Fried Tofu w/ Tomato Sauce – Dau Sot Ca Chua (I airfry the tofu for this one) I also like to slather it in BBQ sauce and bake it for about 40 mins with peppers and onions before adding it to wraps with some salad. I've also found it's a great substitute for paneer in things - it's not quite there but it's close oh, and if I do need to press it, and I haven't got time (which is almost always) I used the microwave method from this chirpy little video

The Pretty, The Easy and the things on Sticks #2

I've spoken before about Pinterest, and how pretty everything is on there, but there's another side, a very definite, and I can only guess american trend - the easy fix. Easy cheats, how to make things without the effort, how to cheat, how to make restaurant specials at home, so you end up with a massive jug of frappachino mix or a dressing not too dissimilar from the amazing blue cheese dressing at Pizza Hut (this is our holy grail - we've gone to PH just to eat the Blue Cheese dressing) and it shows an interesting side of people, and if you look at the ingredients they use, and most of these tips and tricks would be impossible to remake outside of the states. Source: therebelchick.com via Rebecca E. on Pinterest This isn't a new thing - Top Secret Recipes was one of the first websites I remember checking back and linking too - even if I was looking at recipes I had no idea what the original tasted like, but it's impressive so much effort is given over to ma...

Worm's World

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