grinder

Like the bellows, the galvanised bucket, the snips, I often find the best tools are the simplest, strongest, most charming, and can be had for a song if you know where to look. I was ever so pleased to come across an antique grinder in a village shop, and knew it would be worth its weight in, well, breadcrumbs.


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When I was a child my job was to grind the dry crusts of bread into crumbs for this recipe or that. When the paper bag was full of crust, my mother would tighten the mincer onto the counter, and we’d cover the floor in breadcrumbs, turning and grinding. Excellent and useful tool, not only because it is almost entirely metal and likely will never break, not only for the economy of using up those crusts; but for people who suffer from food sensitivities, it is nearly impossible to find good organic, wheat-free breadcrumbs!

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Of course, this is a mincer, for ground meat, and though the thought of the process does little for my former-vegetarian sensibilities, I must say it would be amazing to make my own sausages one day. For now I shall happily grind a hill of breadcrumbs.

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elisa | 22/02/2012 | 2 comments | categories: kitchen garden, tried & true
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glass rolling pin

Pocket money at our house tends to get saved up for special things from the Tate Modern shop, and from antiques fairs. I can’t account for such peculiar ideas! At any rate, our tall girl had fallen in love with a beautiful glass perfume bottle at the local antique shop, and wanted very much to fill it with her own homemade perfume, so on our way to a violin lesson we popped in to see if it was still there. Happily so. While we were nosing about I stumbled upon a fascinating object.


glass rolling pin

A glass rolling pin, stoppered with a cork on each end. Curious! It seems glass pins, ornate with etching and colour, were filled with cold water, to keep pastry chilled as it was rolled. How brilliant! A chilled bottle might do the same work, it’s true, but not with such elegance as some of the exquisite designs. Many of these beauties were hung up as ornaments in a kitchen, brought home by sailors, decorated with an image of their ship. I’m enchanted.

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cutting soap

A block of traditional cold-pressed soap that I made, deep in Devon in the Rowan Tree Studio, has been waiting since the beginning of winter for my attention. One afternoon, in the kitchen, with a knife, I sprung it from its mould.


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Gorgeous object! I love the raw look of it. The scent of geranium and rose is just beautiful, subtle and sweet. The pale shade of it is delightful.

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Though it appears that I cannot cut straight. My blocks are decidedly charming in shape. Cutting the soap is much like cutting cool butter or a mild cheese, and in fact I had to assure the children that they mustn’t sample it. All those bits, when cured, can be grated into the jar of homemade laundry powder.

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Like my experiments in clay, I find the possibility of stamping patterns and text into soap quite entrancing. Pressing some of my antique silverware gave some beautiful shapes. I’d love to carve a stamp just for this purpose. Now I’ve wrapped the blocks in paper, and the soap needs to cure for a few weeks before we can use it. Joyful process! If you’d like to make your own soap, you can follow Sarah’s guide, available in the winter appleturnover quarterly. Sarah holds wonderful classes at Rowan Tree Studio in soapmaking and all kinds of handmade skills.

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elisa | 16/02/2012 | 2 comments | categories: winter, handcrafted, kitchen garden
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