This month is preserving month (for #CBpreserves!), but in hindsight I think it would have been better to preserve things in March or April when we still had nectarines and mangoes and peaches. The end-of-summer fruit haul is already over. The citrus fruit and persimmons are here, along with apples, pears and pumpkins. This means: citrus curds and butters, pear or apple pastes to have with cheese, . . .
Friends, there are two exciting things to talk about today! You may have noticed I have given the old Swirling Spoon a bit of a needed facelift. If my history of blog-design-changing is anything to go on, give me another year and I'll be changing it yet again... but for now, I'll keep visiting my own website multiple times per day just to gaze at all the beautiful white space. More importantly, . . .
If you haven't met Sarah yet, I'd like you to meet her now. Sarah is a Brisbane blogger like me, and she just published her first cookbook. It probably sounds creepy (hi, Sarah) since I've never met her in person, but I'm actually a little bit proud of this fellow Brisbanite and what she has achieved, and I just felt like doing a massive fist pump when her cookbook arrived at my front . . .
So I've recently noticed that "link love" is a thing, where you just link to a bunch of awesome articles/posts/cat videos/playlists/whatever, basically anything you read and loved on the interwebs. Well, I'd like to get involved, because I am so often excited by the things that my bloggy friends blog about! So here is the first edition of The Swirling Spoon link love!!! I wish I lived in . . .
24. That's the number of egg whites I had stored in my freezer at the height of my ice cream making obsession. Things got pretty bad for a while there, so I dumped half of them into a giant frittata for dinner one night. But then I made ice cream again. I'm a mad woman. We're back to 18 egg whites in there, and I'm running out of containers to store ice cream in. But it's all going to be okay . . .