Those of you who read this blog will know that (1) we've been having a new kitchen built, and (2) it's become a saga of epic proportions. I have spared you most of that saga because (1) it's simply too tedious, and (2) I'd only depress myself even further.
So - an update of sorts. No, it's not finished yet, and yes, there is now a sort of light at the end of the tunnel. For those of you who are interested (why???), the floor has yet to be put down, the bar lights need to be fitted, the top of the oven needs replacing, a cupboard needs reconfiguring, and some paintwork needs redoing. Looking at the end of the month at earliest, I guess.
Still, in the last couple of weeks, we've started to move stuff back in. Just odds and ends to ensure I can cook our meals again, which is a mighty big improvement on the past 3 months or so. Nothing fancy, just basic stuff. All the fancy-schmancy equipment and ingredients are still packed up in boxes.
Yesterday, I pushed the boat out a bit further in honour of a flying visit from my dad. I went out into the hell-hole that is our garage and rooted around for my chef rings. Not easy - garage is unlit and dark and has about 20 boxes of kitchen stuff in it. I also had the pleasure of finding a huge* toad in there - about 4-5 inches big. No, I didn't squeal. I can't vouch for the toad.
*Yes, 4-5 inches IS huge. In my book. For a toad, that is.
Anyway - found 'em.
Result - cute little cheesecakes (recipe courtesy of Mr Ramsay, tweaked a teeny bit), adorned with wonderful, seasonal raspberries from Kent, my home county. And no, it's not a coulis. I wanted the raspberries to be slightly softened, but still more or less whole and with a little bite left in them.