A penguin birthday cake

A week ago my biggest baby turned 3. I'm pretty sure that last year I promised myself that for his 3rd birthday I would stick to a simple cake... But when it came down to it, my biggest little boy loves cake almost as much as I do, so I had to create something fitting for the occasion! And this little boy loves his penguins almost as much as he loves cake.

Number 1 in Bobble's world of soft toys is Little Pempee - he's the one on the left by the way. He came into our house in a bag of second hand clothes and is a soft, pale blue comforter with a penguin head. It was a long time until Bobble could say penguin, so he became Pempee. On his second Christmas we bought Bobble a jellycat penguin. He was named Big Penguin and Pempee became Little Pempee.
 
Modelling a cake on a floppy comforter was going to be impossible, so I went for the easier option of Big Penguin. I'm going to be upfront and say that in spite of once enjoying a cupcake decorating lesson, my creative spirit does not always translate to a spectacular outcome! I certainly don't have any illusions of being an expert cake maker! If nothing else, I hope my cake inspires you of what a complete novice can do.

Method

1. I started by baking two 10 inch Madeira cakes using a recipe found on cakesbakesandcookies.com.
2. Having created some paper templates beforehand for my penguin, I then carved out my shapes. I also levelled off the two cakes to ensure they were also a similar depth.
3. After cutting each shape in half, I then sandwiched the two halves together with apricot jam.
4. Next, I joined all the pieces together. A piece of dried spaghetti can be used as a dowling rod to hold the pieces together. That's what the basic shape looked like - naked penguin!
5. After crumb coating the cake, it was then time to whip a massive vat of buttercream, colour it, then start piping!

Drum roll

So this was the finished product....

 
Spot the likeness...

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Scrumptious Lemon and Lime Tart

When it comes to making puddings or desserts when friends or family are coming over, I find it hard to stray from anything with chocolate. You just know that chocolate will be a winner with everyone, don't you? But a while ago my Mum shared with me this recipe, and declared it to be both utterly delicious, and extremely simple. I had to give it a try.

If you're wondering whether a lemon and lime tart might be, well, a little bit too tart and zingy - do not worry! This tart has a lovely zing, but also a creaminess and sweetness that offsets the zing perfectly. The other great news is that although it requires a bit of time in the freezer and the fridge, the actual preparation (you can't even call it cooking - the only thing that gets hot is the butter!) can be done in about 20 minutes maximum.

Ingredients

• 275g oat biscuits
• 75g unsalted butter 
• 2 medium lemons 
• 2 limes 
• 397g can sweetened condensed milk 
• 200ml double cream 
• Reserve some of the lime and lemon zest, to decorate

Method

1. To make the biscuit base, break the biscuits into chunky pieces and blitz into crumbs in a food processor. Melt the butter in a small saucepan and add to the crumbs with the motor running. Blend until evenly combined. Alternatively, put the biscuits into a plastic bag and give them a good bash with a rolling pin until all you have is crumbs. Add the butter and stir until the biscuits and the butter starts to come together.
2. Press the biscuit crumbs onto the base and the sides of a 23cm loose-based tin that is at least 3.5cm deep. Make sure you push the crumbs right into the corners. Cover with cling film and freeze for 30 minutes.
3. Finely grate the zest from the lemons and limes and squeeze the juice. You’ll need exactly 125ml of juice for the filling to set.
4. Beat the condensed milk and cream together in a large bowl using an electric whisk for at least 3 minutes or until it begins to thicken. Set aside 1 teaspoon of citrus zest for decoration. Add the rest of the lemon and lime zest and all the juice to the condensed milk and cream and whip for just a few seconds more. The mixture will thicken quickly. 
5. Take the biscuit base out of the freezer and remove the cling film. Immediately spoon the topping onto biscuit base. Swirl the surface with the back of a spoon. Sprinkle with the reserved lemon and lime zest. Cover the filled biscuit base loosely with cling film and chill for 1 to 2 hours before serving.

You can also freeze this tart - it will keep for up to 1 month. Open freeze the filled biscuit base for 2 hours then double wrap in foil and return to the freezer. You can remove the tart from the loose bottom tin and double wrap in foil as soon as it is solid. To defrost, transfer it to a serving plate, cover loosely and leave to thaw at room temperature for 1½ - 2 hours.

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Christmas present idea - my gingerbread family

Fancy creating a homemade and personal Christmas present? I'd like to share a gift that I made last year. It was so simple, fun and I have it on good authority that the recipients loved them!

The Big Idea

So, my idea was to immortalise my family in the form of gingerbread people! Gingerbread is a traditional Christmas treat - I was inspired by lots of cute gingerbread men decorations, and of course, beautiful gingerbread houses. The brilliant thing about gingerbread, is that it makes a great gift because it keeps for days (if not weeks) stored in an air tight container. Which is handy, when you consider the amount of gluttony that goes on during Christmas week.

The Recipe

I used the recipe on the BBC Food website.

Ingredients

• 350g/12oz plain flour, plus extra for rolling out
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g/4½oz butter
• 175g/6oz light soft brown sugar
• 1 free-range egg
• 4 tbsp golden syrup

Method

1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar
2. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
3. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
4. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. 
5. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake  

In addition to this, I bought a selection of things to decorate my gingerbread people - a pack of different coloured icing pens was really useful, along with some little decorations to stick on.

Let your imagination run wild!

Making an artistic representation of a loved one is always slightly risky (now is not the time to suggest they might need to lose a little weight, or to highlight their thinning hair!!), but it's easy if you just get their hair and colour right, then pick up on one other characteristic unique to them.

Brown paper packages, tied up with string...

I didn't do this, but it would be so easy to buy some simple cellophane bags to pop your gingerbread family in, and tie them up with some pretty gingham ribbon.

The end result

Here's my family - have fun making yours!

 

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Weaning your baby - Home cooked vs Jars

There's a story in the news today that caught my eye - it turns out that the factory produced jars and pouches sold to help parents wean their babies, aren't as nutritious as home cooked food. Seriously. No schizzle Sherlock!

Baby weaning foods found 'lacking'

I'm not going to wax lyrical about why home cooked food is better for your baby. It's just so obvious isn't it? Food cooked at home from scratch is going to taste better than something mass produced in a factory and created to have a long shelf life. It doesn't warrant a news article does it?

What I think does warrant a news article is the fact that these manufacturers are misleading parents into thinking that this stuff is just as good as home cooked.

Weaning is such a emotive subject. Nothing but milk before 6 months? Baby-led vs purees? Jars vs home cooked? Everyone has a strong opinion about these things. It's such a minefield. But for what it's worth, this is my two penneth.

1. Start weaning when you think your baby is ready for food.
2. Choose baby-led, purees or a combination and find the one that suits you and your baby best. 
3. Even if you think you really can't cook, try to make your baby some food from scratch. A bit like breastfeeding (eek, another dynamite topic!), I think that everyone should at least try it. If it's not for you then fine, but I think that giving it a go is the least you can do for your baby.

Give home cooked food a try

In the spirit of giving something a try, and the spirit of my blog which is to help out others by giving some tips, I want to share my tip for making weaning easy. Annabel Karmel's wonderful book, Top 100 Baby Purees was given to me by my lovely sister in law. Having successfully weaned her two girls using these recipes, it came highly recommended.

There's lot to love about this book:

• The recipes are split into sections based on your baby's age to take you through from first tastes at 6 months, moving on from first tastes at 6-7 months, second stage weaning at 7-9 months and finally 9-12 months. You don't need to worry about what age your baby can eat certain foods, you just work your way through the book.
• You don't need to know anything about cooking as the recipes explain everything in simple steps. 
• Nearly all of the recipes are suitable for freezing, so you can batch cook and defrost different meals as you need them. 
• There are recipes for all meals, including breakfast and pudding. 
• A lot of extra information is provided about the principles of weaning and food allergies etc. 
• The recipes really are delicious. I would quite happily eat everything that I've cooked from this book.

My other tips for making weaning fun, enjoyable and successful

• If you're not a great cook, why not use weaning as an excuse to get better? Learning to cook really isn't that hard, and it can really make a big difference to your health and lifestyle. Speak to your health visitor about the places where you can get support.
• Give jars and pouches a try and see what you prefer. They definitely have had a place in my kitchen purely from a convenience point of view, but I prefer to make Bobble nearly all of his food as I have the time to do so. 
• If you have a friend who is staring weaning at a similar time, why not share the cooking? You both cook a new recipe but make a double portion to share and swap with the other person.

Buy Annabel Karmel's Top 100 Baby Purees from Amazon

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A lesson in cupcake decorating with the Butterlicious Cake Company

My finished creations!

I struggled slightly to think of birthday present ideas for myself this year - I must have had too many birthdays! But it wasn't long until I hit upon an idea that satisfied a couple of things that I miss in my new life as a Mummy. Firstly, a chance to do something by myself (whilst Bobble enjoyed some Daddy time) and secondly, having the opportunity to do something creative.

As you know, I love baking, but if you remember Bobble's birthday cake fiasco, my enthusiasm doesn't always equal a particularly creative output! I love making cupcakes, but in my own words, they do often look like they've been decorated by a very eager child. So with this in mind, I decided that what I would love to do, was have a cupcake decorating lesson. A little research led me to booking a lesson with Lynne, a very lovely lady who runs the Butterlicious Cake Company right here in St Neots.

What we covered in the lesson

I had a 3 hour 1 to 1 lesson with Lynne, at her beautiful home, from where she runs the Butterlicious Cake Company. During the course of the lesson she shared with me some fantastic tips and advice about how to make stunning, (verging on too-good-to-eat!) cupcakes. She talked about the importance of selecting the right colours for the decorations as well as how best to present the finished cupcakes in their box.

Lynne is a former teacher so is a complete natural at running the workshop. She explains things extremely well and gives lots of support and encouragement as you try to replicate what she's demonstrated.

As well as showing me the tools of the trade, it was very much a hands-on lesson during which I decorated 6 cupcakes of my own which I took home and devoured with my very impressed husband. The cupcakes had been baked in advance by Lynne and were by far the most delicious vanilla cupcakes I've ever tasted. I have to confess that I always skip past vanilla flavours in recipe books and go for chocolate, red velvet or something more adventurous. Not any more, I've been converted!

During the lesson I got to use a variety of cutters and moulds and worked with florist sugar paste to create delicate flowers, shells and even a Lego man! The decorations were given a final flourish in the form of luster dusts and edible paints. I've never felt that I have a particular fine touch when it comes to delicate work, but for a beginner, I couldn't quite believe what my (usually heavy hands) had created.

After the lesson

Lynne provided workshop notes to accompany the lesson which are fabulous. I will definitely be referring back to these, and I've already starting shopping for some of the tools of the trade so that I can attempt to create some of these beautiful cakes at home. While I don't think I'll ever be up to selling my cakes, I'm delighted with what I was able to learn in one lesson and having now shared these pictures with my friends and family, I think I've raised the bar for future birthdays and celebrations!

A small note about my rather sinister looking Lego man! Unfortunately he wasn't quite dry at the end of the class so putting his face on didn't go that smoothly. Left a little longer, he wouldn't have such hollow eyes and such a manic grin! Bobble's Daddy didn't seem to mind at all and wolfed this cupcake down first!

Food for thought?

I think a workshop like this is a great activity if you want to indulge yourself, or for a group of friends sharing a love of baking. It would make a brilliant activity for a hen party, or even for a birthday party for little ones. Lynne is planning on running more workshops in the future, so do get in touch with her to find out more.

A little bit about The Butterlicious Cake Company

Specialising in de-licious flavours and beauti-licious toppings, their cupcakes are freshly made with the finest ingredients. Their regular flavours include Classic Vanilla, Decadent Chocolate, Luscious Lemon, Carrot, Coffee, Lemon Meringue and a family favourite, French Toast! Toppings include the creamiest buttercream in vanilla, cream cheese, chocolate, coffee and other flavours or their stunning sugar paste creations. Gluten Free cupcakes are also available. So if you're looking for a utterly delicious cake maker in the Cambridgeshire area, I would definitely recommend The Butterlicious Cake Company.

Find the Butterlicious Cake Company on Facebook 

Follow the Butterlicious Cake Company on Twitter

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The best BBQ sauce that you'll ever taste

With a BBQ weekend on the horizon (cross those fingers tight) I wanted to share a recipe that I discovered a few years ago. It is for the most utterly divine BBQ sauce. The best you'll ever taste, I promise! If you like BBQ sauce that is sticky like jam, sweet like brown sugar and so ridiculously moreish that you will want to eat it with a spoon, then you're going to love this.

Smother it over sausages, burgers, kebabs, roasted vegetables and whatever else is cooking on your grill. You won't regret it, and you'll never buy a bottle of supermarket sauce again.

Ingredients

• 1 small onion, chopped
• 3 cloves garlic, crushed
• olive oil
• 1 red chilli, finely chopped 
•  salt and pepper
• 1 tsp fennel seeds, crushed
• 55g/2oz dark brown sugar
• 50ml/1¾fl oz dark soy sauce
• 300ml/10fl oz tomato ketchup

Preparation method

1. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
2. Add the soy sauce and ketchup and season with salt and pepper.
3. Bring to the boil and simmer for a few minutes to combine the flavours.

Credit for the recipe goes to James Martin via the consistently wonderful BBC food recipe's website.

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For the love of good beer

I realise that quite a number of weeks have now passed since Father's Day, but I don't think it's too late to share what Bobble 'bought' his daddy as I think it's a great present for any beer-loving man or woman or your life.

Bobble's daddy's birthday is only a month or so before Father's Day, so I was slightly struggling to come up with a good present idea. Then I remembered a muttering about the beer cupboard looking a little bit empty. For the record, the beer cupboard contains a lot more than beer. Our house is not that big and his love of beer is not that great! So I decided to visit a website that my beer obsessed brother had introduced me to beermerchants.com And just for the record, my brother's beer cupboard is more like a beer cellar!

Buy beer online and get it delivered right to my front door - what's not to love? Tell me more!

Beer Merchants is an online beer specialist selling literally hundreds of different types of beer from their website. Want beers from Belgium, Estonia, Germany or Laos? This is the place to get them.

Glug glug

Choices, choices

I was totally overwhelmed by the number of choices of Belgium beers (327 to choose from) so I contacted my brother and asked him to make a shortlist. I selected 10 and including delivery paid a little over £30. If you can't decide what to order, their mixed cases look like a safe bet too.

 

Would you tip the barman? Yes I would!

As we were going on holiday, I emailed them immediately after placing the order and asked if they could delay the delivery until after we got back. They quickly responded to say that was no problem at all, and they arrived a couple of days after we got back.

Any reasons not to drink up?

My only slight disappointment is that they don't seem to stock the Leffe Ruby that I really enjoyed supping in France. Good job we brought some back with us, eh!

So if you're looking for a great gift idea for a beer drinker, I would really recommend paying their website a visit.

www.beermerchants.com

Please drink responsibly

Just to be clear, this isn't a sponsored post. I visited this website through personal choice and have not received any compensation for this review.

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Best ever chocolate cake

May is a busy month for us. We both celebrate our birthdays and sandwiched between them is our wedding anniversary. As well as lots of presents, this also means lots of cake!

My husband's birthday comes at the start of the month and, as always, he requested a chocolate cake. Always on the lookout for a new recipe, I thought I'd try something from my tried and trusted Hummingbird Bakery cookbook. It's always a little risky to try a new recipe for an important occasion, but I felt confident with the disaster of Bobble's birthday cake put behind me. So I settled upon the 'Brooklyn Blackout Cake'.

I'm pleased to report that I can confirm this that is a flipping brilliant recipe for chocolate cake. The cake is seriously chocolaty, light and moist.

The recipe 

(taken from the Hummingbird Bakery Cookbook)

• 100g unsalted butter, at room temperature
• 260g caster sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 45g cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon bicarbonate of soda
• a pinch of salt
• 170g plain flour
• 160 ml whole milk

1. Preheat the oven to 170c (325 Degrees F) or Gas Mark 3.
2. Put the butter and sugar in a free-standing electric mixer with a paddle attachment, or use a handheld electric whisk and cream until light and fluffy. 
3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. 
4. Turn the mixer down to slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed. 
5. Add half the flour, then all the milk, and finish with the remaining flour. 
6. Mix well until everything is well combined. 
7. Pour the mixture into the two prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 25-30mins. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

There is a second part to the recipe which involves creating a chocolate custard and crumb coating to finish the cake, but I didn't bother with this as I had other plans for the decoration!

Instead, I made a chocolate buttercream to completely cover and sandwich the cake together. I then stuck chocolate fingers to the outside of the cake (I used almost 3 boxes!) before finishing it off with a few malteasers and the all important birthday candles.

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Baking an important cake - lessons to be learnt!

I love baking, but I wouldn't say that I'm particularly talented at it. I guess I would describe myself as a fairly confident, but safe baker. I can do a mean chocolate brownie and I like making cupcakes, but I'm certainly not the kind of person who would get approached to make an important cake. But when it came to Bobble's first birthday, I knew that his birthday cake had to be homemade.

I've made plenty of birthday cakes in the past, usually for my husband or another member of my family. But I've always stuck to a simple chocolate cake, which I know that I can make and I know that will be wolfed down appreciatively. For Bobble's first birthday, I set my sights a little higher. I wanted the cake to look the part. After all, Bobble will have no memories of his first birthday, there will only be photos and videos. Decoration was to be key, so I set about some research. After browsing through several pages of Google Images I decided that a lion cake would be achievable and within my limited experience of cake decorating! Further research led me to discover that I couldn't just bake a basic Victoria sponge - it would collapse under the weight of the icing. I needed to make either a Madeira cake, or some other more solid 'celebration' type cake that could support the icing.

On Baking Day (the day before Bobble's birthday and 2 days before the party) I ran up an impressive catalogue of disasters which included...

• Cake #1 (Maderia cake) - recipe didn't provide oven temperature guidance for a fan assisted oven and I forgot to make allowances. End result = 1 overcooked and barely risen cake. Number of eggs used so far: 4.
• Cake #2 (Easy vanilla sponge - receipe to follow) - I got distracted and rather than putting in two separate quantities of plain and self raising flour, I only put in plain flour. End result = Pancake. Number of eggs used so far: 9
• At this point I ran out of the key ingredients eggs and butter.
• Cake #3 (Easy vanilla sponge second attempt) - there were tense moments as I wasn't sure how long to cook the cake for due to using 2 round tins rather than 1 square tin. End result = Finally! A cake that I can use. Number of eggs used in total: 13.

My day of disasters wasn't over yet...before I went to bed I also encountered the following:

• Assumed garage burglery that turned out to be a case of me failling to lock the garage door. Twice.
• Assumed oven breakdown that turned out to be a case of me accidentally turning the oven on to timer.
• Hands that made me look like a Simpsons character due to their yellow hue (food colouring to blame).

After all that, I'm not sure that the cake could ever have been as perfect as I hoped, but it looked the (homemade) part. And I hope that when Bobble is a bit older, he'll look at it and know that it was baked with love, and a whole lot of eggs!

The recipe

This receipe calls itself an Easy Vanilla Sponge. I'd question the use of the word easy, but it did taste good.

View the recipe on the BBC's Good Food website 

So, if you've got an important cake to make, I reckon you can learn a thing or two from me!

1. If you're making a cake that you've never made before, and you've got the time, do a trial run.
2. Leave yourself plenty of time! Baking and icing on the same day whilst looking after an 11 month old isn't ideal.
3. Have spare ingredients to hand... just in case.
4. Concentrate! So many of my mistakes were down to rushing and not paying attention. Just pretend you're back at school.
5. Remember that homemade is not just made at home, it's made with love. And it doesn't have to look perfect.

Happy baking.

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Sunday roast leftovers - the ultimate sandwich

When I worked in London, one of the greatest lunchtime treats was a trip to Fuzzy's Grub. What Fuzzy's offered was what I consider to be the ultimate sandwich. Picture this:

• your choice of roast meat (beef, lamb, pork, chicken, turkey)
• + all of your usual Sunday roast accompaniments (roast potatoes, Yorkshire puddings, stuffing, carrots, peas etc.)
• + gravy
• in a sandwich!

Mouthwatering...

I'll be the first to admit that before my first visit, I was a skeptic. Gravy in a sandwich, you're kidding right? But I was persuaded to give it a try, as I can't resist a Yorkshire pudding! It was, in one word, DIVINE.

Times change. Our local Fuzzy's closed down. I left London. But I wasn't prepared to leave those good memories behind. So we started creating the ultimate roast dinner sandwich at home. It's so simple, just throw in a few extra veg when you're preparing your roast dinner, buy a joint big enough for leftovers, make sure you have plenty of gravy and you can create the magic at home on a Monday night!

How to create the ultimate roast dinner sandwich

• Fill a pan with your leftover gravy and add your leftover meat, warm gently until the meat is heated throughly.
• Reheat your veg, stuffing and Yorkshire puddings in the microwave or the oven, ensuring that everything is warmed through thoroughly. If you want to include peas, it's best to cook these from fresh, as they will probably shrivel up and dry out if you leave them as leftovers.
• Build your sandwich, adding as much gravy as you like, or dare!

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The ultimate Easter egg?

When I read that a £5 Easter egg only available in Tesco had pipped 193 other eggs to the post to be crowned Good Housekeeping Easter Egg of the year, I had to buy one! It apparently beat off competition which included a £70 egg produced by Hotel Chocolat... wow!

The only question that now remains on my lips, is can I hold off from opening the egg for a whole 7 days. Tough call. I'll report back on whether the crown was deserved.

The Chokablok American Dreamcake egg is available to buy from Tesco.

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Best ever brownies

Everyone who likes cooking or baking has something that they cook which is Their Thing, right? I’ve always loved baking. I have fond memories of helping my Mum make cakes in her Kenwood Chef and making apple pie with my Grandma. The pleasure of sharing a homemade cake with friends gives me almost as much pleasure as eating the cake itself! My Thing is chocolate brownies. I’ve been making them for years. I actually sent my husband off with a tin of brownies when he went on his stag. One of his friends said that after eating one, he could understand why he wanted to marry me!

I’ve experimented with a few different recipes, but I always come back to the same one. It’s a Good Housekeeping recipe that I’ve adapted slightly. The original recipe included walnuts, but I’ve removed these and added extra flour as I found that with a smaller amount the brownies were too gooey. They should still be gooey, but you shouldn’t need to eat them with a spoon!

Chocolate brownies recipe

Makes: 24
Preparation: 20 minutes, plus cooling
Cooking time: 40-45 minutes

Ingredients
575g (1 ¼ 1b) plain chocolate
225g (8oz) butter
3 eggs
2 tbsp freshly made strong black coffee
225g (8oz) caster sugar
75g (6oz) self-raising flour
¼ tsp salt
1 tsp vanilla essence

Method

1. Grease and line a baking tin measuring 19 x 27cm across the base (or use a tin with similar dimensions).
2. Using a sharp knife, roughly chop 225g (8oz) of the chocolate and set aside. Melt the remaining chocolate and butter in a heat-proof bowl over a pan of simmering water. Let cool slightly.
3. Mix the eggs, coffee and sugar together in a large bowl until smooth, then gradually beat in the melted chocolate. Fold in the flour, salt, walnuts. Vanilla essence and chopped chocolate.
4. Pour into the prepared tin and bake at 190C (375F) for 40-45 minutes or until just firm to the touch in the centre.
5. Leave to cool in the tin, then turn out. Trim off the crusty edges and cut into squares. Store in an airtight container for up to 1 week.

Photo credit: elana's pantry / Foter.com / CC BY-NC-ND

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