Molly’s Kitchen came about over a beer in a country pub. We’re two women who love food and decided to share our ideas and inspire each other in a shared space.
Our daughters happen to be called Molly.
This is not just about everyday scratch cooking but also our forays into unchartered territory. The kind of food we’ve perhaps always loved and admired, but never quite got around to attempting because we were short of time, too scared or quite simply couldn’t be arsed (like making sausage rolls or bloody good pie). We’ll also use it to blog about projects – such as making your own pizza oven (check out Minnie’s post on the subject), or getting going with a veg patch from the beginning (on Siobhann’s agenda).
We’re hoping that Molly’s Kitchen will keep us on our toes and ensure we never stop trying new things, no matter how busy we are.
I love my home. I love cheese. I love my family. I love wine.
I prefer to make things up rather than follow recipes. If in doubt, I generally add pork.
I grow my own veg and keep chickens. One day there will be a goat.
Tom, Molly and I moved to the countryside from the big smoke in May 2011. No more mucking about, I decided I was going to teach myself some new stuff and put my big organic-home-grown-rear-stuff-good-lifer fantasy where my mouth is. In truth, I’ve discovered it doesn’t come as naturally as one might hope. Last year’s veg was a disaster because I planted too late (being more accustomed to advertising deadlines, I was dismayed to discover you can actually miss a veggie deadline. Precious, I say. Even production companies have a bit more leeway). Things like making your own bread is kind of back-breaking and, gardening, quite frankly, is a bit of a ball-ache. In short, it’s taking a little longer to knock the city-girl out of my lungs but food is getting me there. I find myself thinking, talking and planning food more than ever and doing this blog has been a joy, if only to quieten the little voices in my head. And I’m going to use this space to make my plans real so I have to honour them. Such as;
1. Get a proper, functioning organic-as-it-can-be veg patch up and running.
2. Get chooks like I said I was going to on Facebook but still haven’t.
3. Make Pigs Head terrine, if only for the novelty of having a pig’s head on my kitchen bench. (With apologies to my vegetarian friends. You know who you are. But be consoled that this pig will have led a lovely life and will die well, appreciated for every last morsel. Including its snout and cheeks)