One thing I was very excited about with the move to this 19th-century farmhouse was the fact that it had a beautiful blue Aga in place in the kitchen. My childhood had centred around the Aga in my grandma's farmhouse kitchen, which had been used for cooking, heating, and drying clothes and was even known to help warm up orphaned hypothermic lambs during the lambing season. While I have wonderfully fond memories of this from my childhood, my food experiences from said Aga consisted almost entirely of Victoria sponges and one-pot lamb stews! Zero complaints on my part at the time, but since then, I have traveled extensively, and those experiences have broadly expanded my palette.
I am very excited about teaching myself (with the help of many a food vlogger, I am sure) how to use an Aga to bring more than just traditional farm-house cooking to the table - although, rest assured, there will be plenty of that too!
Additionally, as our large vegetable garden comes into its own, I hope to learn and share food preservation techniques in order to allow us to live more self-sufficiently all year round. I hope you will join us on this journey!
