A good friend has just moved away. Away to a land of tropical fruits, green rolling hills, yoga with a rising sun, organic road side goodies and visiting pythons.

If there is anywhere to move, that tropical land is a good place to start. A new beginning, a new phase, a new rhythm for their family.

Although, there is a hole in our coffee club now. A rather significant one. There is also a hole in The Monkey Club. Two little blondies that are going to be missed as they find new places to swing, build and create.

Letters to write, pictures to send and promises of visits soon.

Waving goodbye with my fork in the air, as this idea was passed on from her. A little fork, a little prociutto and just a little more please.

See you soon L.

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Baker’s Help– My Sunbeam Mixer Professional series has died. Three times this year the same mechanism has conked out. Why? Probably because I’ve given it a huge flogging with mixing sourdough, and to be honest I’m surprised it’s lasted this long. (I hadn’t really thought I might be exceeding the size limit, but alas it seems I have….and it’s been waaaay over!) Kitchen bench space is teeny tiny, and while I can get by with very little kneading for my bread. Just incorporating the salt can be a pain when it’s 3 plus k’s of dough in a 40cmx40cm space with ‘stuff’ on either side.

SO, what I would love to know is…

what kind of kitchen mixer do you have?

Kitchenaid pros/cons? What is it like with small amounts? Say two egg whites?

Kenwood? At the moment I’m looking at a Titanium Major KM020. Could easily change though… This model takes 2.4k of dough where the kitchenaid’s only take 1.3/1.5k. Has anyone used upwards of this on a long term basis?

Any other snippets of mixer information would be very much appreciated!