It’s that time of year again. In fact, looking back through the blog, it’s well past that time of year again: Rayburn-switching-off-time. Normally we’d have done the deed three or four weeks ago but it just hasn’t been that warm, and so we’ve been putting it off. In fact, it still isn’t all that warm or pleasant, indoors or out, but we’ve decided to do the deed anyway – better to burn the oil in the winter when it makes the difference between miserable and bearable, than in the summer when it’s merely the difference between bearable and quite pleasant.
Of course, we couldn’t just turn the Rayburn off like that – we have to plan for it. You see, having the Rayburn on means that some things (long slow-cooked meals, making stock, drying clothes if the gap between showers wasn’t quite long enough, hollandaise sauce, melting chocolate or butter without pratting around with a double boiler) make sense whereas other things (not spending all your money on oil, frying anything) don’t. So first we had to switch our week’s menu to our summer dishes, and then we had to finish off doing all the Rayburn-friendly things we wanted to do while we still could. And as today is its last day, I ended up spending it in full-on Domestic Goddess mode (well, Domestic Goddess-ish), finishing up making stock from the backlog of frozen chicken carcases and making white chocolate ‘blondies‘, courtesy of Hugh ‘use all the bowls in the kitchen’ Fearnley-Whittingstall (I mean, count them, that recipe requires FIVE separate bowls. It’s worth it though).
The kitchen is now lightly coated with flour, the stock is ready for our last batch of risotto (the condemned cooker made a hearty meal), and the Rayburn is awaiting the coup-de-grace. Just as soon as I can will myself to do it.
Maybe in an hour or so, eh?