After Margaret died I built on the basic skills she taught me and became more ambitious.There were a few cooking sauces I liked but didn't like all the E numbers and additives so I decided to make my own. To do this I read the labels noting the proper ingredients from the extra sugar and salt disguised with other names.
Soon I needed a small rack so knocked this one up.
As I got more experimental that filled up of course and when I found this roundabout at a good price and bought it.
Of late that has overflowed so I dug the small rack out again as second storage and it also soon overflowed.
So when I found a good deal on this rack I bought it ,does that sound familiar? Well when this overflows which it surely will I have the other two under the work top and for the time being with my grille plate moved under the rack I have a larger work space to play with.
Time to start prepping dinner (A sausage and bacon casserole cooked very slowly)
Catch you soon.
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Many herbs and spices are best kept in darkness so I have all of mine in a drawer. I never buy large portions as they may not last with full flavour for very long so instead I buy them from the chemists in very small bags that I put into jars.
Your work area looks nice and tidy.
Thanks for your visit to my latest article, I'm glad you enjoyed it!
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