Apologies for the lack of posting last night, the broadband has been acting up in the evenings for the last couple of days. Fingers crossed it’s something to do with the storms recently.

Anyway, without further a do, those photos yee were so gracious and eloquent in your enquiries about..

The arrival of the Cuisinart Brick Oven, with help from the bobtail collective, is documented in exquisite detail below:

Apologies for the crappy photos – the SLR will be back in action some time soon, I’m still trying to track down the memory cards (how could I lose both?), so these were taken with the camera on my phone, not bad, but still, very blue tinged.

This last one is of it cooking it’s very first thing! Two slices of toast, how incredibly adventurous of us. I might add that it makes an incredible slice of toast, possibly something to do with the elements being further away and more powerful, but it seems to give a sweeter, more uniformly crisp and tasty slice. To briefly comment on it, because getting those photos up was a time consuming p.i.t.a (no software on the laptop, WordPress’s not so intuitive ‘gallery’ and bulk upload options),  I have been enjoying using the oven no end since it’s arrival. I’m shocked by the five minute heat up time, I don’t think I quite believed you could have an oven ready to bake in five minutes. Also, everything cooks in at least 10 minutes less time than in a normal oven – baked tofu is quick and easy, you can actually say, I think I’ll bake it  instead of frying, it’s just so ‘at the drop of a hat’, this is a revelation. Even Benny’s soda bread took far less time than usual and turned out amazing cooked on the stone (which does take more like normal oven time to come to full heat), but then, we think part of the secret weapon was the home made oat milk. I’ll write more about it again, right now I have to get ready for work.

Happy Tuesday all, x