Most weeks I bake bread at least once and you can see one of the very nice bread pans my husband gave me for Christmas in front of the toaster (which is not so nice but perfectly adequate for how I use it). I've also become something of an olive oil and balsamic vinegar connoisseur (or snob, if you prefer) because there's an awesome olive oil specialty store not too far from my house. The people at Con Olio know me pretty well and you can see why - there are almost a dozen bottles to the left of the Kitchen Aid. That mixer was another fabulous Christmas gift - but it's pretty old now - I think I received it before my eldest was born, if memory serves - and I've been giving it a run for its money, especially during the last few years - since I started baking my own bread at home. You might be wondering why there are eggs in water. Technically, they are egg shells. I recently read that if you leave eggshells in water overnight, the water becomes enriched with calcium, which is good for your plants. My plants need all the help they can get, so whenever the shells are too cracked to save for cascarones, I plop them into water.
So this is my idea of heaven. Everyone at home, sunshine coming in the open window, bread in the oven and strawberries ready for a snack.