Back in 2011 we started to keep a visual record of what we where cooking and eating. There have been some unmitigated disasters, like putting too much bicarb into a banana cake - fishy taste anyone? Adding boiled eggs to a curry - weird texture in your mouth and the feeling you're a magician pushing them out of your mouth, cracking them open and watching the bird twitter away. Then there was the tomato omelette - let's not go there. Over the last four years we have recorded the best of our kitchen meals from cooking on electric to solid fuel.
At the start we embraced using dry goods and came up with a number of recipes including the lovely raisin and cranberry bread. We know this post will make you drool, the photos don't get any easier to look at without your mouth watering. Sorry.
We even tried making our own pies to go beside our own fruit. It looks good but it did taste dry.
One day we had a glut of milk, an early attempt at bartering that resulted in some interesting blancmanges using fruit from the garden. We think this is the Lancashire and Yorkshire rose, it didn't look too bad, more like an industrial rose but this is the North!
We got into pies and this time it was successful, can't beat a cheese pie.
The pie used are onions from the garden.
We started to use our solid fuel oven to bake our own bread. It was the tastiest bread we've ever cooked.
In 2012 we got more adventurous, vegetables from the garden met meat we'd bartered for.
Food got a bit lewd. Food porn was born. I bet you've felt like that so far during this blog post. Little text here, lot's of food.
We started to budget our food too and turned to books to provide thrifty but tasty soups.
We started to preserve our food for the first time.
We started to create our own recipes. We used sausages in the meal below but can't remember how we made it!
We had more success with pies.
We turned out from the kitchen and started to forage and found these wild cherry plums on our doorstep.
By 2013 we where showing off with our bread. Who needs to buy a baguette when you can get a thin one and fat one from one batch?
Our preserves started winning prizes at the local show.
We got more excited about preserving for winter with our summer produce.
We even turned to liquid sustenance.
We even got back to drying out our own food and started to string up our summer chillies.
Then we learnt to dry our tomatoes in the solid fuel oven by leaving them over night after the oven was allowed to die down.
Even the simple fried eggs was made more tasty with our homemade veg and spice pastes.
2014 became about comfort food from birthdays to....
...to family sized pies.
But in the end for four years, we have always, always embraced cake.