All In The Mind

*Forewarning: while I do have some biology qualifications, this post is only loosely based on fact, and largely based on personal experience. I have no sports qualification, I'm not a running coach, I'm merely one of the plebs who likes to run and I won't be engaging in any arguments of validity :)

With running in my local neighbourhood taking off like wild fire, a host of new to intermediate runner's ailments are popping up for discussion. While most are injury-related, another common theme is mind-training. Once, the initial euphoria of merely completing an event was enough to satisfy the soul, but as the beginner runner turns the seriousness up a notch, the metaphorical devil on one's shoulder often rears it's ugly head. Why is it that the body is always stronger than the mind? How can we overcome this and achieve our running goals? I've had a few recent discussions with people about training both mind and body so thought a post about the mind games of running was timely.

I'll try to address some techniques I've found helpful to push through the mind's very convincing attempts to grind you to a halt and order a pina colada (while sitting on a bean bag eating a vanilla slice), 5km into a 10km race. But first it might help to understand why we experience such difficulty pushing through a race we are clearly physically able to complete:

We are designed to run, IF SOMETHING IS THREATENING OUR SURVIVAL.

Sure we do the bipedal thing pretty well, our centre of gravity is fairly central through our midline, we've got giant glutes (some more giant than others) to propel us forward, unusually large feet for a mammal - I could don my David Attenborough cap and go on, but you get my point, we're not that bad at running. This is a great evolutionary adaptation to pull out when you're being chased by something that wants to eat you. Our fight or flight response usually makes us run, until the threat has gone. In reality that will happen (or you'll become lunch) well before 42.2km, or even 1km for that matter. So it's not that surprising that our head tries to tell our bodies to go have a nap after 1 rep of Yasso 800s. We're designed to conserve energy until it's needed, not run 100 miles through the night all for a small piece of metal we can use to help hold our pants up.

Humour aside, I'm sure this information isn't new to most runners, but it is useful to remember so we can push ourselves through the tough training sessions and the low points in a race. I am by no means an expert at taming the anti-running devil within. I'm not actually very good at it (as I've discussed before, more than once) and have had more than one race failure, where I let my mind convince my physically capable body that slowing down (or stopping) and throwing away all the hard earned training was somehow worth the relief on the legs and lungs. It wasn't. It sucked big time. So over the last year or so I've tried to compartmentalize all the little tricks that help push through the pain.

To the new runner, there is only one piece of advice I ever give. Slow. Down. If you find yourself stopping after 200m or your breathing is so laboured you can't utter a word, you're going too fast. It's well worth building a little slower-paced endurance before trying to smash out some intervals. Let your body feel what it's like to get comfortable running even if it feels like you're barely shuffling. Speed will come later. Join a running club, drag a friend out there with you, try and chat through your runs. Before you know it you'll have run a km, then 5, then who knows what the limit is.

Now to those who have a bit more running under their belt and struggle to push through the distance barrier, or to hold pace for that interval, or to make it through the final kms of a race, here are a few things that have worked for me (in no particular order).

1) Mix things up

Even when I'm not training for anything specific, I like to follow some sort of program. It normally includes a long run, at least one interval or tempo session and some easy stuff. I know that Wednesday is pain day, but that means more often than not that Tuesday and Thursday are easy days. I look forward to long run Sunday, as I often get to catch up with a friend, run through day break and push the endurance limits while clearing my head of the week's chaos. Cross train if you like. Training the cardiovascular system in any way will improve your running. Mixing it up keeps the training interesting and the different types of runs give you a variety of goals to work towards (speed, distance, number of intervals before collapsing in a heap etc). It also stops you from getting bored.

2) Run with friends

Never under-estimate the power of peer-pressure, and I don't just mean in training. Hold yourself accountable by telling someone (maybe not the whole world as too much pressure is fuel for the little devil) of your goals. If you think someone is expecting something of you, you are more likely to put in the work and not give up. There is generally only one person I tell of my running goals, and who you pick is a personal choice (the dog doesn't count), but accountability works wonders.

Along the 'Run with friends' theme, run with someone who's faster than you occasionally. This helps you push yourself further than you might on your own.

3) Be prepared

The best intentions in the world won't make up for lack of training. If you're a bit under-prepared for a race, admit that to yourself and shift the goal posts. No one can run a 3:20 marathon just because they wrote it on their fridge, and trying to without the preparation will end in tears. Being well prepared for a race (and hopefully getting there uninjured) can fill you with the world of confidence. Not everyone is like this, but I'll be confident of a goal time if I can run a third of the race distance, at goal pace, a few weeks out, and recover well. Use the McMillan online calculator. It is an exact science that, given appropriate training, is yet to disappoint me. McMillan predicted my first marathon time to the minute. I cannot sing its praise loudly enough.

"They" claim that the last 6km of a marathon is all mental. The next few points are directed largely at those last 6km (or equivalent proportion of a different distance).

4) Break it up

Any distance can seem daunting, so break it up into less daunting parts. Celebrate making through the first 3 of 6 intervals by saying "more than half way" as you start number 4. Break a 10km up into quarters. 2.5km is much easier to swallow than 10, and once you've done 2, only 2 more to go! I like to break the marathon up into 6 x 7km legs. Counting down 42.2km in 1km increments can make even the most seasoned marathoner become disillusioned, but chopping the session up into whatever distance you feel comfortable with will help to get the job done. Use the next aid station as your immediate goal, or the next gel. I even use this on the treadmill. I'm allowed a drink every 2km (even though my water bottle is right there all the time), so every 2km I celebrate with  sip of water. It may not seem like much of a celebration, but when you're trying to push through the pain barrier, you'll take anything you can get.

5) Pretend a dog is chasing you

You may laugh, but I have done this with success.  Have you ever been chased by a dog? The adrenaline that gets pumped through your body will have you giving the best 100m sprinter a run for his money. It doesn't have to be a dog. Pick your deathly-creature of choice. Are you terrified of snakes? Spiders? Clowns? They're chasing you, and they want your blood. Now run!

6) Think of a time when you have been in more pain

For me this is a no-brainer. Childbirth x 3. Number three will be really quick they said, she'll just slip out they said, stake out at the hospital in case you go into labour they said. Thirty-six hours, and 25 hours of back to back contractions later, the sweet little cherub made her appearance. Unless something goes horrifically wrong, no run I ever do will take 36 hours. Point made. Three and a half hours to run a marathon is a privilege in comparison.

7) Think how lucky you are

I read this on a blog a while ago, and it has merit. Think of how lucky you are to be physically/mentally/freely able to run intervals, enter a 10km event, try and run a PB parkrun. There are many out there who would love to do these things, given the chance, so do it well. Deep stuff!

8) Latch onto something

This could be anything. This could be tucking in behind some big burly guy and holding his pace for as long as you can. It could be reading some scrawny motivational sign that a goofy spectator is waving. It could be keeping the advertising slogan on the back of a stranger's shirt in sight. At Perth Marathon this year there was an ambulance (of all things!) parked up at a medic tent and in huge writing on a sheet wrapped around it read "SHUT UP LEGS". The first time I passed it I laughed. The second time I passed it I thought "That's got some merit". By km 25, when my ITB started hurting, threatening to ruin my perfect marathon, I just kept saying "YEAH, SHUT UP LEGS! SHUT UP!" and even though my knee didn't stop hurting, it helped me to push the pain to the back of my mind and not get distracted from the job at hand.

9) Find your driver

This was the most prophetic moment in my battle against the inner demon. I spent around 4 years working with the "you want this so badly, just do it" mantra. One day I realised I didn't actually "want" to run 10km in less than 45 minutes. At the 5km mark what I really wanted was a hot bath, a piece of chocolate cake and to not be running 10km. Then I discovered it had nothing to do with the run itself. It had everything to do with wanting to be strong. Mentally and physically strong, and running is just the outlet I have found to work on those things. I stopped telling myself I wanted it, and started telling myself I was strong enough, that I had worked hard enough and that I was capable. The day after a 10km DNF where I let the devil win when I knew my body was capable, I realised how strong I have become and ran my fastest 10km - on my own, in the dark. Find whatever it is that you need to tell yourself to make it happen. Maybe like me, it will take 9 years of running to figure it out, but when you do, it will be amazing.

10) Throw the watch away

When all your tricks fail, forget the goals, forget the pace, the distance, the splits, forget it all and just run. Remember the reason you started running, and the reasons you continued, the things you love about running, the people you run for. Hold them close to your heart and just run.

Cakes of 2013



An old post I found in my drafts, written last year, and referring to the cakes of 2013, I thought it was still worth publishing. Apologies for the time delay:

 

I made a few cakes last year, and didn't have time to blog about them at the time. I thought a nice way to recap on a year where I didn't have much time to blog about anything really, was to revisit the cakes of 2013. Each of these cakes was for a birthday.

 

 

Blossom was born in January, but since she hasn't had a birthday yet, Poppet's birthday was the first for us, in May. Poppet requested a butterfly ice cream cake. We have a local cake shop that hires out cake tins in almost any shape or character imaginable for $5.95 overnight. I had no idea how I would shape an ice cream cake and not have it melt in the process, so I decided to hire a tin. I didn't have my ice cream machine in May, so I used

 

 

 

Here is the egg- and dairy-free "butter" cake that I made for a friend's little girl. 

 

I've heard a theory suggesting that anything you eat on your birthday is calorie free. I sure hope that's the case, because I'm sure the calorific content of the cake I made for my own birthday could have sustained a family of four for a year. I used Celia's chocolate slab cake recipe, which in itself is rich and moreish, and I sandwiched

In September, we invited my brother-in-law and his new wife over to celebrate her birthday. I have mixed feelings about birthday presents. I don't see the point in buying someone something they don't really want, just to give them a present, but I will happily make anyone a cake of their choice. This year the birthday girl requested a flourless chocolate orange cake. I had never made on before so readily accepted the challenge. Google led me to Nigella Lawson's recipe. I topped it with a very evil chocolate ganache and wow, this was such a delicious cake, the 2 hours of cooking an orange on the stovetop was well worth it! Unfortunately the only photo I got was an out of focus last minute shot before this cake was devoured.

Hubby turned 31 this year, and he is a bit partial to a cheesecake. On his birthday he chose to celebrate by concreting the floor in the newly built shed. This involved about 6 family and friends, an equal number of wheelbarrows and two giant trucks of concrete. To feed the starving masses, and to remind Hubby that it was in fact his birthday, I made this passionfruit cheesecake.

Unfortunately, I can't lay claim to this next cake. This dense chocolate cake with white chocolate ganache icing was professionally made for my niece's 18th birthday. It looked and tasted divine and thought I'd include it because it was just so pretty.

In My Kitchen - December 2013

Just as I sit down to write this post, which I have been trying to get to all week, Blossom wakes up early from her nap....
....and now I have her on my lap as I type. While Chicky and Poppet giggle hysterically, telling "poo jokes" and chasing each other around the kitchen, Blossom watches longingly. If only the chubby 10 month old was mobile, she'd be able to join in. One day soon, before I have toddler-proofed my house no doubt, she'll be on the move.

But I digress. My kitchen this month hosts several new additions. Some edible, some not, and some in preparation for the holiday festivities.

The girls and I had fun making a gingerbread house last year, and while I made a paper template for the walls, the template didn't move house when we did. I saw this cookie cutter set in Kmart for around $5 (the exact figure escapes me) and couldn't resist. This way the girls can get involved in cutting the walls as well as mixing and decorating. 

I don't really like shop-bought fruit mince pies, but have made my own for the last couple of years and really enjoyed them. In preparation, I have a jar of Robertson's Fruit Mince. This is the only fruit mince that was in my mum's pantry when I was a kid, and it has never even crossed my mind to purchase a different brand.

 

I am yet to pluck up the courage (or find the time) to attempt chocolate tempering, but I figure if I own a digital thermometer, I may be more likely to give it a go. Celia makes it look so easy, maybe this holiday season is the time to try. I picked up this nifty little thermometer from JayCar for less than $25. It is accurate to 1 degree Celsius and can tolerate up to 300C. Unless something goes terribly wrong, my tempering attempts won't reach such extreme temperatures!

I have my eye on a raw carrot cake recipe that I'd like to try. The recipe I saw on a Facebook page, but can't find a direct link to the recipe. When I make it, I'll be sure to blog. The recipe uses raw agave nectar, which I've had my eye on at our local grocer, Malibu Fresh Essentials, for a few months. This was the perfect excuse to pick some up.

Something else I've been keen to pick up, and another ingredient in the carrot cake, is extra virgin coconut oil. I hear this stuff makes a great moisturiser too!

 

Yet another Malibu Fresh Essentials purchase which makes it into my kitchen regularly is pre-packed dried fruit and nuts in various shapes and sizes, these are Nature's Delights brand. Hubby loves cashews, and will often use my measuring cups to hold his post dinner/pre-bed snack of cashews.The "Delicious Mix" of almonds, pistachios, cranberries and white chocolate buttons isn't a regular in our house because it's a bit too naughty, especially at the rate I go through the bag. I prefer a similar mix with raw macadamia nuts and pepitas.

Coffee pods to suit my Map coffee machine are ALWAYS in my kitchen. I normally buy the Gloria Jean's Smooth Classic Blend (pictured right), but Woolworths have started stocking a variety by Macro. Macro make some pretty tasty stuff, so I thought I'd give them a go. I still prefer the Gloria Jean's variety. 

This one was in my kitchen on Monday, then I cooked it, then we ate it. While I often make Teresa Cutter's "healthy schnitzel", I've never made a generic chicken schnitzel before. True story. I saw this simple recipe on Better Homes and Gardens a few weeks ago and gave it a go. The (not-so)shallow frying part made me a little uncomfortable, but damn it was tasty. Served with some oven baked chips and salad, it made a hearty dinner for a balmy summer evening.

Finally, in my kitchen is an assortment of things that really don't belong in the kitchen. For some reason my Garmin has taken up residence on the kitchen bench. This is usually where I dump it after coming in from a run and immediately taking up parenting duties, often before a shower. The teddy has a hole, but I can't for the life of me find it. Until I can remedy the leaking beads, he is off limits for little fingers. Having a house full of girls, there is always nail polish around, and toy jewellery, and hair accessories, and glitter (the remains of a Christmas ball decorating session are in the little container). The white-board marker is to write on the lists I have stuck to the pantry door; one for hubby, one for myself. These lists consist of non-urgent jobs that need doing, that we know in the back of our minds are there but keep putting off. So far the list technique is working wonders. We only put a few things on at a time so it's not too daunting, but wiping things off is very satisfying, as is seeing the work get done.

That's what's going on in my kitchen this month. To see what's happening in some other kitchens around the world, head over to Fig Jam and Lime Cordial. I may not be back before the fat man comes, so Merry Christmas everyone!

Egg and Dairy Free Birthday Cake

A friend of mine has a little girl the same age as Poppet with an egg allergy. We see them a couple of times a month, and I often like to bake a treat for the kids and the grown ups, so I kind of made it a challenge to come up with a variety of egg-free treats that the littlies like. Since the egg allergy diagnosis, my friend has observed some other food intolerances including dairy. While there are plenty of egg-free recipes out there, omitting dairy from the equation makes things a little more difficult. I'm always up for a bit of a challenge in the kitchen, so when my friend asked me if I would make her daughter's third birthday cake, I replied "Challenge accepted!"

I really didn't want to go down the "pretend egg" route so looked for some tried and tested recipes out there. Needless to day there was a lot of sampling going on in my house in the month leading up to the birthday. I tried a chocolate cupcake recipe which stuck to the roof of your mouth, then kind of dissolved into a sticky mess in your throat. I tried a vanilla cake recipe that looked and tasted like a pancake. It was an improvement on the chocolate attempt but was hardly birthday-cake worthy. I was beginning to think I might have bitten off more than I could chew (pun completely intended) when I googled "egg substitutes" and found this page. I pulled out my beloved Golden Circle copy of Cooking: a common sense guide, and picked out a simple butter cake recipe and egg- and dairy-free'd it. My plan was to start at the top of the egg-substitute list and work down until something resembled a cake in taste and texture. Fortunately for me, the first on the list worked a treat (I crack myself up). The resulting recipe looked like this:

• 125g Nuttelex (sunflower based butter/margarine substitute)
• 3/4 cup raw caster sugar
• 2 tsp baking powder + 3 tbsp water + 3 tbsp sunflower oil (to replace 2 eggs)
• 1 tsp vanilla extract
• 2 cups self raising flour
• 1/2 cup almond milk

Buttercream icing

• 60g Nuttelex
• 1/3 cup icing sugar
• 1/2 tsp almond essence

1. Preheat oven to 180C. Grease and line 20cm round cake tin.
2. Cream Nuttelex and sugar using an electric mixer until light. Mix baking powder, water & oil in a bowl then add to butter mixture gradually, beating well after each addition. Add vanilla essence and beat to combine.
3. Transfer mixture into a large bowl. Fold in the sifted flour alternately with the milk. Stir until just combined. Spoon into the tin and bake for 45 mins or until a skewer inserted into the middle comes out clean. Leave in the tin to cool a little then turn onto a wire rack.
4. To make the buttercream, beat Nuttelex and sifted icing sugar with an electric mixer until light & creamy. Add the almond essence and beat until smooth and fluffy. Spread over the cold cake and decorate as desired.

I doubled the recipe as I was making a number 3 and needed two round cakes to do this. The cake itself turned out really well. Moist yet fluffy, and held its form well enough to cut and shape. Getting the buttercream right was a bit more tricky. Nuttelex has quite a distinct flavour and this wasn't masked by vanilla extract, which is why I used almond essence. That stuff is strong! Definitely strong enough to hide the fact that there's no butter in that icing. You could probably get away with 1/4 tsp. A three year old birthday also called for something more exciting than plain white icing, so I used pink and blue food colourings to make pink and purple. The oil in the Nuttelex can cause the buttercream to separate a little, and this was more obvious when using food colouring, leaving the icing a little streaky and clotted-looking. I tried to minimise this by keeping the colours fairly light. You can see the streaking slightly in the pic of the cupcake below. The resulting cake (and cupcakes) was impressive, even if I do say so myself. Those who didn't know it was egg- and dairy-free didn't pick it, and those who did commented on how "normal" it tasted. I actually preferred the taste over a normal butter cake which I usually steer away from.

The cut parts of the cake (the inside edges of the number 3) were difficult to ice, and I used a flat tip on my piping bag and piped in strips so as not to agitate the cake crumb. This looked a little bit dodgy but less dodgy than having cake crumb strewn through the icing.

 

 

Even the little coloured balls on top were egg-, dairy-, soy- and everything else-free.

 

My friend's little girl enjoyed her cake, but has since removed gluten from her diet in an attempt to get a handle on food intolerances. This is a challenge I am yet to have much success with! If anyone has any egg-, dairy- and gluten-free recipes that are tasty and don't dry out within hours of baking, I'm all ears. 

 

Perth City to Surf Half Marathon

With about 8 weeks to go before the Perth City to Surf, I decided to commit to the half marathon (21.1km or 13.1 miles) and up the training. My running buddy was training for the full marathon (42.2km or 26.2 miles) so slotting into her long runs was easy. I had worked up to about 30km a week since Blossom was born but had to up the ante a bit to make this a race rather than a run. I included a couple of speed sessions to the week and increased my long runs to bring the weekly total to around 45-50km.

Non-runners don't always understand that "racing" very rarely means "trying to win". It always means trying to achieve a goal, whatever that may be. I had run up until 38 weeks into my pregnancy and started again 3 weeks after Blossom's fairly straight-forward birth so my fitness wasn't that hard to pick back up. I knew I'd worked hard in the lead up to the race and I was in good enough form to break my PB of 1:45:48 from Darlington last year. I had hopes of going sub 1:40. I'd run a 1:43 in training and felt good. The only foreseeable hiccup was the terrain (and maybe the devil that invariably parks on my shoulder screaming doubtful messages during a big event). The Half Marathon of the Perth City to Surf begins uphill, then heads into the beautiful but elevated Kings Park. I hadn't trained on hills at all and didn't really know how to pace up or down the hills.

The race started a little late as we waited for road clearance from the marathon runners. It was drizzling but there was little wind and the temperature was cool. Perfect racing conditions. I was in the first start wave and as a group, we jogged from our marshaling area and surprisingly straight through the start line. That was it, it was on, straight up the first hill, then the next. I found myself becoming disillusioned with my pace uphill so flew down the downhills and was hurting early as a result. Seeing the pain in the faces of some of the marathon runners as we crossed paths (they had started 3 hours prior and some were still only half way through their journey) filled me with empathy. That was pain I would partly understand later in the race.

I'd foolishly written the 5km splits needed for a very ambitious goal time on my hand. When I was out by over a minute for the first, that devil spoke up. The rest of the race would be undulating. Both in terrain and in my mental state. I found another runner whose pace suited me and we stayed pretty close together for the entirety of the course. The hills hurt, my quads were killing me and I was having trouble maintaining the 4:40min/km pace I really wanted to be sitting on. I had a baby who would be ready for a feed waiting for me at the finish line, and I just wanted it to be over.

Somehow I made it to the 20km mark and managed to pick up the pace for the last km. As I headed towards the finish line, my running buddy (who had been waiting for an hour and a half because she finished the marathon in a phenomenal 3:11, and placed 6th female) was yelling "Go Pam!" I was glad someone was there to see me cross the line. Hubby had been busy negotiating public transport with Blossom and amongst the spectators for the 48,000+ competitors, had missed me finish. I stopped my watch at 1:40:55. My official time was 1:41:00. Most people didn't, and won't understand, but I was devastated beyond belief. I had just run a PB by 4 minutes, on a brutal course, 7 months after having a baby and in between breastfeeds, yet I was disappointed I hadn't run my goal time.

Upon reflection, I am proud of my result. I tried my hardest and ran a good time. The act of planning and training for a major event helped pull me out of a low patch, and mental health is the main reason I run, so for that I am grateful. I'm going to lay off racing for a while and enjoy just running for the rest of the year. I've got my sights set on a marathon in 2014, and I'm determined to get that sub 1:40 half that I so desperately wanted from the City to Surf some time soon. I accept that some weeks I won't be able to run as much as I like, and maybe I won't experience my running potential until the kids are a little older and I can put more hours in (but hopefully before my body decides it's a little older though!) but if I can run a marathon and have 3 proud little faces waiting at the finish line, then I'll be a winner.

In My Kitchen - October 2013

I type this one handed with Blossom on my lap, but I'm determined to get this post out before too much of October gets away from me. I have a few fun things kicking around in my kitchen this month that I'm keen to show off.

Firstly, and arguably the most exciting thing in my kitchen (however the second thing is pretty damn exciting too) is a Baumatic ice cream machine. It was my birthday in June. The day before, I went out and bought myself a pair of boots and sent Hubby a text saying he was off the hook, I'd sorted out my birthday present. I was a little skeptical when he replied "I've already got you two presents", especially as I didn't even know what I wanted. I was VERY surprised when I opened up this puppy! The second present was a gift voucher to our local cake shop which sells everything imaginable when it comes to baking and decorating cakes. He did well! I think the ice cream machine deserves a post all of its own at a later date, but I will say that I am having fun experimenting.

When the handles of my old, cheapy, 10 year old saucepans started letting off a particularly unhealthy aroma as they perished under heat, I decided it was time for some new cookware. I wanted a good quality, completely stainless steel set that included at least one big stock pot as I almost always make pastas in bulk. I settled on the Scanpan Impact 10 Piece Set (SCP-71170000 for those interested). My local Matchbox had them for a particularly good price so I spoiled myself. I thought it might be overkill getting such a big set, but I think I have used all but one piece in the few weeks I've had them and it's meant I could throw all the old ones out (well, palmed them off to Hubby for various shed-related ventures).

 

You might remember some chocolate I had in a previous IMK post from the Western Australian chocolate company Bahen & Co. This month I have some of their cacao nibs. Other than grazing on them, I haven't yet discovered how they are best utilised. I'd appreciate any suggestions.

 

A dessert backup that often makes it into my pantry is a can of Pie Fruit Apples. These are great to throw in a crumble with some frozen berries or combine with puff pastry and sultanas to make a strudel if I'm feeling lazy or short on time and in need of a sweet treat. I think a strudel may be in order this weekend.

 

Hubby's mum and sister recently returned from a holiday in China. The little girls were very spoiled, being showered in clothes, hair ties and trinkety presents. Among them were these cute Angry Birds chopsticks. My very Australian children had never used chopsticks before and are very taken by them. The Angry Bird holds the ends together to make using them easier for children. Chicky quickly got the idea and ate all her peas, one by one with her chopsticks and Poppet insisted on having Cheerios for breakfast because they were easier to pick up with chopsticks than Weetbix. Needless to say they are now both better at using chopsticks than I am.

The last thing of note that is in my kitchen at the moment is this grubby tape measure. We own countless tape measures and while the girls often claim one each (the prettiest colours), Hubby can never seem to find one in the shed. That's probably because they always end up in my kitchen!

What's in your kitchen this month? Head over to Fig Jam and Lime Cordial to see what fun things other people have in their kitchens this October.

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In My Kitchen - September 2013

That's right folks, it's September, and my first "In My Kitchen" post since January. Actually only the second post since Blossom was born. I've been busy, very busy. In the few weeks after Blossom's birth we bought one and sold two houses, Chicky started school and I started running again. We moved into the "new" house (which is actually about 50 years old) in March and while I have been mostly working on rearing three little and very individual princesses, Hubby has been working on making the house our home. There is plenty of time to talk about that, as the renovations will likely go on for the next 25 years. Needless to say something had to give, and that was the blog. I'll ease myself back into things by telling you about what is in my new (read: old and manky) kitchen in September.

This is the oven that was in the house when we bought it. 

The only thing it's got going for it is the lid. It has a hinged lid that closes over the 5 (who needs 5??) burners. The kitchen is short on usable cupboards and bench space so I often use the top of the stove as my main prep area. Both stove and oven are gas, which is fine. I'd never used a gas oven before and had no idea what "gas marks" meant. Where I was looking for a temperature gauge I found the numbers 1 through 8 plus a star. The element is at the bottom of the enormous oven, and while it is fan-forced, heat circulation isn't even. I burned the bottom of everything for the first few weeks. Long and low seems to be required for even cooking. I much prefer quick so I'll be opting for a smaller electric oven when we do eventually re-do the kitchen. And while I do like a gas stove, the burners seem to have way too much gas coming through. There is no such thing as low, and simmering looks more like boiling. While I seem to be doing a lot of complaining, I am making do and it has helped me to figure out what I want out of a stove/oven.

In June a friend of mine asked me to make her 3 year old's birthday cake. This was an egg-free, dairy free cake for a child with allergies (recipe to come). I thought it was about time I bought a cake board as I have been wrapping my chopping board in birthday wrapping paper if ever I wanted to display a cake in the past. This pretty thing was only a few dollars at my local supermarket.

It had been a long time since I had done a chocolate order, and while I was making do with buying odd bits of decent quality chocolate at the supermarket when needed, I was running out of cocoa so it was time to replenish stocks. In my kitchen is a dangerous amount of Callebaut and Sicao chocolate.Well actually there is a little less than what is pictured as I got stuck into making some banana choc chip muffins, chocolate ice cream and choc chip cookies as soon as it arrived.

The online store I buy my chocolate from also had these cute chocolate transfer sheets on sale. I've never used a transfer sheet before but look forward to prettying up some chocolate soon.

My birthday was in June and instead of buying me a token gift, my mum asked me to buy something I wanted and she'd reimburse me. It took me a couple of months to decide what I really wanted but settled on a 30cm Cuisinart Saute Pan. I didn't actually know such a thing existed until I went shopping for a "deep frypan with a lid", only to be told I meant a saute pan. Sure, call it what you like, this puppy is awesome. I use it for pasta sauce, curry, stir-fry, anything really. I always make enough dinner for the 5 of us plus leftovers so this pan gets a workout most days. And it's so shiny! Thanks Mum!

The final part of my kitchen I will showcase this month is a gift from my local Maternal and Child Health Nurse. At Blossom's 3 month check-up she asked how we were doing and how everyone was adjusting to the new addition. I explained what a whirlwind the last few months had been and maybe she saw something I was trying to suppress, as she reached into her filing cabinet and handed me "Top Tips to Help You Reduce Stress". It lives on my pantry door and I consult it daily. I think we're doing ok.

There are a few more exciting things in my kitchen, but I'll save them for next time. Head over to Fig Jam and Lime Cordial to see what's going on in some other kitchens.