Tuesday, November 28, 2017
Sunday, November 26, 2017
Sunday, November 12, 2017
They are growing and they are fruiting and they will have some beautiful large pods by Friday. I am away until then so that is what the garden gives us - it keeps working while we can't be there.
But I think that was a big one is ready to take right now.
Yes, it is.
Wednesday, November 8, 2017
Monday, October 9, 2017
Thursday, September 28, 2017
Tuesday, September 26, 2017
Sunday, September 24, 2017
I cooked a really nice boneless lamb meal but only 2 out of 4 people turned up for it.
So I have leftover lunch packs that I can be sure nobody will be eating. So if you see me in the next day or two don't bother to ask me what I've got for lunch.
I cooked a lot of corn because I thought I would have people to dinner. I didn't.
So I will be putting a lot of corn into the fridge. In the sort of world that I live in this would be food for the next week. But anyhow with 4 people I can assure you that this will not get eaten.
And so I am glad that we have chickens.
Saturday, September 23, 2017
Friday, August 4, 2017
Tuesday, August 1, 2017
Wednesday, July 19, 2017
Years ago I took some seeds from Mum's native frangipani and planted them. They have language to as baby trees for the last 3 years or so and I planted one out at my sister Kirrily's place last week.
Another two I have planted on the edge of my driveway and in 5 years somebody is going to say wow those trees are big what happened there?
And I'll just mumble.
Few people offer encouragement when I have a vision and I've only really got tree-planting wrong once in about 30 years.
Friday, July 7, 2017
Yes we can get fruit at this time of the year. So an excellent way to preserve citrus and in this case blood oranges is to dissolve three quarters of a cup of sugar and gently simmer thick slices of the oranges.
I also do it with Meyer lemons and just having them sit in the fridge for snacking is excellent. Sure sure sugar and all that.
Wednesday, June 28, 2017
I love winter cooking. And one of the favourite things I had during winter was what my Nana would call Goulash. In what was probably one of the first examples of cultural appropriation in my family Nana would fry up some mince and put all sorts of other things in it and call it Goulash.
Now, I have had Hungarian Goulash and it is fantastic, but it's nothing like what we cook here.
So welcome to meat and beans.
One day I might be able to call it "Nana's Goulash" but for now:
I fried off onions
I fried off beef mince
I put granulate garlic on it
I put in some frozen bolognese sauce that just made sense
I put in about a litre of V8 vegetable juice
I put in 1/2 a cup of pearl barley
I put in a half a cup of pearl couscous
And as those two previous ingredients soften I will progressively put in chickpeas, corn, kidney beans, Borlotti beans and butter beans.
And so we have meat and beans. Or Goulash. Or whatever. I never got a recipe - I just got a feel for it. Because cooking can be a form of love.
And when the cooking is love, recipes don't matter.
And as you look at the finished product you might ask "is it pretty" but basically I don't care. It's home food.
Saturday, April 1, 2017
Tuesday, March 28, 2017
Saturday, March 25, 2017
Dead mum's sewing machine. I've had these shorts with a hole in the pocket for about 3 years. Now that Mum's sewing machine is back in service I have been able to provide my own tight arse solutions to some of my everyday problems.
Wednesday, February 15, 2017
Mum died over 2 years ago and in the wash up I got her sewing machine. I was pretty good at it when I was young but never really had any need for it. Skydiving however makes fools of us all.
And before I go on this overseas trip my weight belt needed to be compartmentalised. I had the tools and I thought I had the talent. So I got the job done.
It was a nice job to do -for a number of reasons.