Suburban Jubilee

Entertaining With Elegance "G"

2012-02-09T06:08:00.000+11:00

We are long over due some glimpses of how it was done in the day and there are some sadly out dated customs to found under "G"

Among others are....

Gifts...

"The conventional gift for hostesses, and still the best, is flowers. It is more thoughtful to have them delivered on the morning of the party rather than the next day....A weekend hostess has the right to expect a gift from each guest. These are delivered in person on arrival and promptly opened so she can express her delight and thanks on the spot."

Some suggestions from Genevieve are chocolates, an amusing game to enhance and contribute to everyone's pleasure or a rare delicacy such as a whole tinned foie gras or a magnum of champagne or an entertaining book.

" The same type of gift is suitable when a house-guest arrives to be entertained for a longer period but in this case the guest should send a somewhat more important gift after returning home."

Hmmm, I've known friends of mine to entertain many house-guests. They tend to buy a bottle of wine as a thank you and then proceed to drink it before departure! I do like to send a hand written note of thanks to a hostess after a dinner party and I have taken flowers and chocolates but I do like the idea of sending flowers, it adds a sense of excitement. It also avoids the busy hostess having to find something appropriate to put flowers in as guests are arriving. What are your thoughts? Personally I think a magnum of champagne would be appropriate for any occasion and circumstance, except perhaps a funeral.

Guest Rooms...

"An ideal guest room is private and has it's own adjoining or nearby bathroom...A guest room affords you a marvelous opportunity to exercise your talents as an interior decorator....Above all you should avoid letting the guest room become a sort of catch-all for cast-off furniture, ugle wedding gifts, broken bric-a-brac and out of season clothing..."

(Sound familiar?)

The article goes on to detail the necessary equipage but here are some gems;

"On the writing table: an ashtray (!), an assortment of picture postcards of the region, a supply of writing paper and a box of stamps...."

"On the dressing table: a hand mirror, brush and comb. A vase of flowers. All drawers lined with paper and in the top drawer, a miniature sewing kit, a packet of safety pins, a clothes-brush and a shoe shine kit (remember when people shined shoes). In the bottom drawer; a pair of freshly laundered nylon pyjamas and a nylon nightdress for unexpected overnight guests..."

and so on...until we get to...

"In the Bathroom: a capacious Turkish toweling peignoir for each house-guest. (Love it)..." and the list goes on and on and on "Nail-polish remover, sticking plasters, antiseptic, cologne...." and on and on....

I'm a bit mystified as to why specifically nylon for the night attire and I adore the notion of "Turkish toweling peignoirs" but I think most of us have the spare room which does resemble the catch-all described above that is hastily shoved away to accommodate guests.

But as per the book title...

This is "Elegant Entertaining"

I know a lot of people lament that as a whole there is a great lack of manners in society now days but reading this book it occurs to me that we totally lack any grace and graciousness anymore. I am not knocking "casual" as a mode but I wonder have we entirely dropped the bundle and let everything slip into the casual mode? Do we still recognise time, place and occasion?

Hey Girl

2012-02-05T19:27:00.000+11:00

I absolutely love this and would even consider it for a poster-on-my-bedroom-wall-in-a-teenager-kind-of-way.

This little gem, and others in the "Hey Girl..." series are from a very horticultural blog called...

Wishing, Bothered and Hoping

2012-02-04T21:05:00.001+11:00

I can't stop thinking about this book!

Don't you wish it was yours too?

The photography looks divine and I love a good story of nostalgia.

My weekend started with lots of book gazing and wish listing....

It bothers me that I can no longer seem to buy watermelon with seeds.

It's not natural.

I know people thought the seeds were a bit of a bother but was it really necessary to do away with the grand scheme of things and create this sterile fruit?

Does it bother you too?

I bought a whole watermelon because it was on special for 40c/kg.

Seemed like a good idea at the time.

But I am but one and 10kg now seems like a mountain.

Giving it my best shot....

I find myself quite preoccupied with the weather.

Every day (or even better every night) I hope for rain.

We haven't had a decent drop for such a long time, while others are in flood.

Makes for jolly halcyon market days though....

Hope you are having a fair and prosperous weekend.

Growers Markets, Food Elitism and The Little Man

2012-01-31T16:31:00.001+11:00

This is my second year selling my excess produce at market and I have a few observations.

I have a very ordinary suburban backyard. So ordinary in fact that many people are disappointed and experience feelings of anticlimax when they see how average it all is. Truth is we make good use of our space and it is testament that nearly every yard can be sustaining.

We grow without chemicals, have done for at least 20years. I don't even bother with Pyrethrum sprays anymore. I find keeping things in balance so that the whole system works together are far more conducive and economical. Insects and bugs are good for your garden and are pollinators too. Everything is part of somebody else's food chain, even fungi, so you don't want to be eradicating anything.

The growers market at Perth (Tas) held in the beautiful gardens of ut si cafe. It is a converted old Anglican church with an edible landscape and a creative and energetic team of passionate people. The growers market is a result of one of the owners, Colette, trying to embody all her passions into one living space. She is passionate about food, people, the seasons, community, ethical meat production and organics.

She does not charge any fees for stall holders.

The cafe is simply trying to be the facilitator that brings a community together to access local food free from chemicals. Food grown in the season and with minimal oil miles.

This allows excess garden produce to be shared with others and for people to network together and meet and chat at market like the old days.

Simple conversations birth new recipes and growing tips between growers and buyers.

Food at it's most basic and best.

Many times I have added up several items that someone has bought and said $4.50 and people are stunned at the price and expect it to be dearer. It's simple though; it's local, fresh and comes with low overheads.

It is a big curve of education though, I have people coming down to the market wanting to buy basil in early spring when frost is still on the ground and though there is about 5-6 other varieties of herbs flourishing, they still want to be able to buy a summer herb out of season.

It has taken a couple of years but I am gradually seeing more locals coming to get fresh produce now realising that it isn't an elitist "foodie-fad" market but a place to get something to put in the pot for dinner.

A lot of people pay lip service to the idea of growers markets and fresh, local organic food but at the end of the day they are not well patronised by these same people. One reason is because they would really rather just buy everything at a supermarket; newspapers, toiletries, meat, vegetables, baked goods, hardware....even petrol. And there are a lot of closed newsagents and butchers etc to attest to that.

The other reason is that people lack imagination and skill. A lot of people find it impossible to look at a selection of 5 or 6 seasonal ingredients and come up with a couple of different meals. Many people have lost the art of cooking with fresh herbs too.

So a couple of us battle on trying to encourage other growers to bring their excess to market to provide greater quantities and choice for people. I see food falling off trees in people's yards and when I suggest they bring it to the market, they say "I wouldn't have enough".

What is enough? Is it better that food should rot on the ground rather than be distributed within the community. So what if you sell out in an hour? The money you make from the plums can be used to buy fresh peas and rhubarb from someone else. Everyone goes home richer, mostly in spirit.

And now a new challenge.

A Farmer's Market starting in the bigger town where an average stall costs $50. If you charge a premium to sell then prices have to reflect that to cover costs. To charge more, food has to be seen as more. This is when fresh and local becomes boutique and commercial. Simple backyard growers are in another league entirely but there does need to be somewhere for the small commercial growers to showcase their goods.

I am an absolute champion of struggling small businesses and small growers but I hate being deliberately ripped off and I have been recently- BIG TIME! I use the words "heritage" and "heirloom" to describe and inform, not to jack up the prices.

Someone related an interesting story the other day;

"I put a perfectly good fridge on the footpath with a sign on the front 'give away', and there it sat. After a time I changed the sign to 'For Sale $100'. Do you know that fridge was 'stolen' within minutes"

It is a shame that it is only the things with a significant dollar value that makes us perceive real value.

At the end of the day a Green Zebra is still a tomato and a Purple Sapphire is still a potato.

But then maybe it is my perceptions that are skewed. I've been accused more then once of being too cheap!

Do you support your local growers?

Do you think your local markets represent value for money?

Or do you think food has just gained too much wank-factor?

Do you make the extra effort to buy from specialist individuals, like butchers and newsagents and growers?

More importantly....

Do you have excess in your garden and would you like to spend a gorgeous Saturday morning meeting a few real people and swapping some recipes?

See you at ut si Saturdays, 8-12.

This is an Alan Jackson song I like called

"The Little Man"

Rhubarb Cordial

2012-01-29T14:48:00.000+11:00

Not what you were expecting probably but that is because my rhubarb is green, green, green.

Nothing wrong with that but the richly red varieties seem to be the rage and they do produce pretty pink hues.

Gather your rhubarb stalks and discard the leaves. These are toxic but all is not wasted, you can make a pest spray from them and it is at this time of year that the sap suckers and leaf hoppers and white fly are increasing their numbers.

Wash your stalks and chop them up and into a pot.

The smell is heady and fresh like summer grass with the dew evaporating in a hot morning sun.

This recipe is for about 3kg of rhubarb but you can adjust the quantities quite easily to suit your harvest.

Also into the pot with the rhubarb place 150ml of water. Tis a scant amount but you are wanting the juices from the rhubarb and you will extract these gently by placing on the lowest heat and allowing the mass to soften and collapse. I did cover my pot with a lid slightly ajar as I didn't want any of the liquids to evaporate.

Slowly it cooks and collapses and the lovely apple green colour has changed to a tinned asparagus colour!

Take your muslin square and dredge it in boiling water....

Oh dear! I use a cloth for draining cheese curds and such at least 3-4 times a year but I can never find it when I need it. Again I make a mental note that I need to find a more logical place to store it.

So from the fabric stash I take a scrap of the most divine fine cotton and sterilize.

I placed the divine fabric over a bowl and secured with a rubber band and some string, allowing a very slight hollow to take the pulp. Pour the pulp and juice in and cover it with the trailing ends to prevent any contaminants (flies) and allow to sit for several hours or overnight dripping it's way through to the bowl beneath.

For every 1litre of liquid add 700g of sugar and 75ml of lemon juice in a saucepan dissolving the sugar and bringing it up to about 70C.

Sterilize you bottles (15min in the oven at 100C) and using a funnel, pour the hot liquid into the hot bottles.

So by the time you have run out of Elder Flower cordial, you will be able to continue the season with Rhubarb cordial. It is luscious and refreshing when mixed with a soda water.

I found this recipe here.

Women's Page From the 1950's

2012-01-28T18:28:00.000+11:00

It started with rhubarb....

As I was making rhubarb cordial I got to thinking about the renaissance rhubarb is making these days. It was once an old fashioned veg rarely enjoyed by anyone under 50yrs. I used to think there was not enough sugar in the world to make it palatable.

My introduction to rhubarb was a mushy stewed stringy looking mass of dirty green. I was not greatly impressed. But that was in the past and I am now embracing the new rhubarb.

Anyhow, as I said, I got to thinking and wondered if there were any recipes in my grandmother's cookbook, I wondered how she might have used it.

I leafed through "Chocolate Tall Tales", "Strawberry Valentines" and "Ginger Blow-Away Sponge" and tucked into the pages I found a newspaper clipping called,

Domestic Diary

by Jean Cooper.

Made two cakes using only three eggs; the first from the white the second from the yolks.

MOONLIGHT CAKE is made by creaming 1/3 cup of butter and adding 1 1/2 cups of SR flour, 1 cup of sugar, 1/2 teas salt, 1/2 cup of milk, 1/2 teas vanilla and mixing for 400 strokes (love it). Add stiffly beaten whites of three eggs; mix 200 strokes; spread in a greased layer tin and bake about 20 mins. When cold ice and cut into fingers or squares.

SUNSHINE CAKE - use the same quantities and ingredients, substituting yolks for egg whites. Bake in different shaped tin; ice with chocolate icing and sprinkle with nuts.

A little gem don't you think and handy for when you are baking for a fund raiser cake stall.

And then I got to thinking....

I wonder who Jean Cooper was?

And good old google brought up this page....

with another entry into the Domestic Diary, this time something about removing decals in the bathroom (I remember those!) The clipping is from the QLD newspaper The Courier Mail 17th January 1951.

The article items on this page are clearly targeted towards women and as you would imagine, so are the advertisements. What an interesting snapshot of society and times. There is a rather large article by Lady Cilento under the pen-name of Medical Mother who wrote for the Courier Mail for decades. She was an amazing lady and a real pioneer when it comes to vitamin therapy.

How about that ad in the lower corner for Super Sheltox (I remember that name too) household insecticide. The advertisement says, "You need only spray your home six times a year and still keep it pest free..."

Thats because its DDT!

And what about the "Vitamin Fortified" Weet-Bix, they are still giving us that bunk on the packet. Not that I have anything against Weet-Bix but they do over exaggerate the nutrition.

No surprise there is also a weight loss ad, "Eat While You Slim".

A blast from the past.

So that's where rhubarb musings took me.

Down memory lane walking with my grandmother's eyes of the past and glimpses into the womens world of the 50s.

Tomorrow I should have some rhubarb cordial to tell you about.

Celebrating Life, Death and Australia Day

2012-01-26T08:27:00.000+11:00

It seems very quiet around my blog I know but in the world of real life time its been very busy.

I love the new cups at ut si cafe, they remind me of ripe squash and pumpkins. Their garden is the perfect spot for enjoying the gorgeous summer days of endless blue skies....

and isn't that a double edged sword!

No Rain!

A lot of my time has been devoted to watering.

I have been at the market every Saturday and everything is really growing quite quickly now and thirstily sucking up all the water I can give it as more respiration is happening across the leaves in this weather. A lot of people think a plant is all about the roots but there is a lot going on in the upstairs too.

I have been devoting a lot of time to the tomatoes and this is the first year I have tried the Florida Weave method for staking and I am so far very happy with it. You can read more about it here on Funkbunny's blog. Although you can't really tell by this photo, I am able to transverse the bed between the plants, they are held quite orderly in their rows and supported in lines. The fruit is still small at this stage and I will be interested to see how this method copes with more weight.

I have been invited to a lot of people's places for dinner. There are so many kind people keeping me busy and filling my nights so that I am not moping and lonely with Craig far from home.

For the first time I went to a Murder Mystery Party and it was so much fun. It was set in New Orleans Mardi Gras time and I was invited to make a Lemon Meringue Pie to take along. I highly recommend this recipe and will be making one of these for Craig when he comes home.

I have been busy with the chickens too as people have come to collect them now they are grown to pullets. As readers correctly suspected there were two roosters and one has gone to a new home in the country by the river. I understand his name is now not Rooster 1 but Lord Pedro of Midworld. As the numbers dwindle so too does the workload and when another 6 pullets go on Sunday, the 2 that I am babysitting go back to their home and the remaining rooster is dispatched for dinner, I will be finally back to a normal flock again. This week I also had to cull the oldest girl from the flock. She was four years old, well past laying and really, really cranky. She sat on the nest all day long, week in week out denying access to any other hen putting everyone off the lay. She pecked at anything viciously within spit distance and when she was off the nest she was denying all others access to the water and the food. The flock has settled remarkably quickly with her gone and I even imagined I could here them singing in munchkin voices "Ding Dong The Witch Is Dead"

She is too tough for eating but I will make stock from her today.

It has been a very bust time at work with extra hours and long days, I don't know how the doctors do it.

This week is also the Living Better With Less class week and Perth had their class last night because of Australia Day today. It will be off to Exeter on Sunday for theirs. This month we have been talking about berries; growing, harvesting and preserving and some organic gardening tips for pests and diseases. With the berry prices around $4+ for a 150g punnet, this is one place you can save a fortune by going to pick your own farms or growing some at home. Berries are so packed with nutrition and they should be a significant part of people's summer diets.

After class I was lucky enough to still be in time to catch the Australia Day fireworks from the balcony at a friend's place overlooking the city and the river. It was a spectacular show that I enjoyed while eating Apricot Chicken in the glow.

I am not sleeping very well with Craig gone, in fact one day I was up for 23hrs straight, but I'm sure things will settle and adjust. I feel exhausted but at the same time very blessed to have so many beautiful caring people in my life.

Happy Australia Day everyone, I'll be having a small BBQ dinner with Craig's family, another blessing, and I hope you are also celebrating with your loved ones too.

Greengage Jam with Ginger

2012-01-20T20:26:00.001+11:00

It hasn't all been cherries around here.

The stone fruit is ripening and really coming into it's own now.

I love Greengage Plums and could eat them until I was sick. Pretty much one has too anyway because they have such a short life-span. Once they are ripe they can be past it within 24-48hrs so you do have to be quick. That is also why they are rarely on market shelves as they don't travel very well so it is really handy to know people in your neighborhood with trees.

One of the important rules of jam making is to cook the fruit slowly on low heat thus releasing the pectin that will help the jam set and then rapidly on a higher heat after the sugar is added.

I still prefer the old fashioned way of boiling the jars and lids for 10 mins to sterilize and then placing them upside down in a warm oven. Once the jam is at set I then bottle it hot into the hot jars sealing immediately.

The pectin in the fruit is key to getting jam to set and plums have plenty. I test for set on a cold plate.

In this picture there is a very light coloured blob on the left that I tested after about 10 mins of rapid boil. You can see how thin the mixture is and that it doesn't hold a shape but spreads readily. The blob at the top was after another 10 mins of rapid boil. Once cooled this test patch though thicker than the first still runs fairly freely. If I push the jam with my finger the jam quickly flows back into the trail I've made.

The last test blob is noticeably darker and thicker and once cooled I can push the edge with my finger and see the surface kind of wrinkle like tight surface tension. Another way to test for set is by checking the temperature which will reach 104C or 220F. The Vacola bottling thermometer comes in handy again!

So the basic recipe I used.....

3kg of Greengage plums

1 1/2 cups of water

1/3 cup of lemon juice

3kg of sugar

1/2 cup chopped preserved ginger

Cook the fruit gently in the water until softened.

Add the sugar, lemon juice, ginger and some of the rind from the lemons if you like.

Stir till thoroughly dissolved and increase the temperature to a gentle boil.

Keep checking for set and don't let your jam burn on the bottom, that is an awful mess to clean (not to mention it taints the whole batch)

Had I had Green Ginger Wine on hand I think I would have used that instead of water to poach the fruit.

I think whiskey would also go well with this jam.

This makes a very respectable amount of jam which I like as there is plenty for the shelf and some for giving.

Citrus and Cinnamon Muscovado Syrup

2012-01-11T23:08:00.000+11:00

Sitting On Top Of Our World inspired me in this post to step outside my square which is bottling fruit in plain water. They used a light syrup of raw sugar, rosewater and cinnamon and I have been licking my lips ever since.

After I made my last batch of preserved lemon peel I had some pure heavy syrup leftover in the fridge. I had used mostly muscovado sugar so it's dark and rich and almost caramelly with a marmalade taint. I used this to make a medium syrup 1/4 parts. I also added a cinnamon stick and Orange Flower water.

This would work well for peaches or apricots but I used it for......

Cherries!

Still bright beautiful orbs of ruby and I look forward to these when the summer has gone.

I hope Sitting On Top Of Our World's recipe or this one inspires you to try something different and a little more adventurous too.

Please share with us in the comments your inspirational syrupy concoctions.

What about.....

Liquorice and Orange,

Vanilla and Cinnamon,

Honey and Ginger,

............

Cherry Time

2012-01-09T08:10:00.000+11:00

If you draw a 100km radius around Young NSW you have an area holding 2million sheep.

ALSO

It is the "Cherry Capital of Australia".

The cherry festival is held the first week in December every year.

Above is a collage of some of the signs in the area. They were taken from the car with my phone but I was trying to capture the art form that they are within themselves.

Some are decades old and some are owner made.

Every year I post about cherries and I always find it an exciting time. I have some waiting in the fridge right now for bottling. One of the doctors at work has been enjoying my bottled cherries from last season with a dollop of vanilla yoghurt on top for afternoon tea. So refreshing and nutritionally packed for boosting him on till a late finish at 7.30pm.

My bottled cherries come in handy often for one of my favourite recipes of Moroccan Meatballs in Cherry Sauce, a dish using lots of cinnamon and cumin.

Here is another recipe I have found in my "Mrs Beeton's Cookery and Household Management" book.

Some of my favourite things that

Cherries Go With......

Yoghurt

Vanilla

Ham

Duck

Cinnamon

Cloves

Brandy

Custard

Pastry

Orange juice and rind

Soft Cheese

Almonds

The Cottage - Young NSW

2012-01-07T14:16:00.002+11:00

The first week in Young NSW was spent in the one and only caravan park.

It has been established a long time but continual improvements have modernised many aspects.

We stayed in the only remaining original little cabin which was probably built in the 50s but still held much charm. (Even more charming if the hot water cylinder and the air cooler had been working!)

Much of the signage around the place is still original and in this gorgeous cursive script.

I think a retro fitted caravan park would be darling.

While there I did lots of cooking and froze dozens of meals for Craig. It's amazing what you can do with one pot and one fry pan. Taking continual dips in the pool was a life saver as the heat in the little cabin reached over 40C.

Evening times was the funniest. We would spread a sheet on the lawn in front of the cabin until about 10pm when things finally cooled down a bit. From here we watched the rabbits fighting with the magpies who in turn fought with the ducks for territory. Such funny squabbling. We avoided turning on any lights as it attracted about a trillion different species of flying insects. Occasionally fruit bats would cross the night sky as Young is a big stone fruit growing area.

Quiet and Proud

2012-01-05T22:23:00.000+11:00

I am home.

My Love has flown to feather the nest.

The house is so quiet without him......

Well that and the fact that we finally ditched the 22yr old fridge that constantly groaned day and night.

The new fridge is so quiet I keep checking to see if the power has been cut off!

Seriously though,

I have been so touched by the kind words and helpful suggestions and multitude of cyber hugs from blog friends and the quiet supportive assurances from friends who have stopped by today. My world is still a beautiful place and I can't tell you how proud I am of that man of mine.

He has stepped up to the plate and once again taken up one of the oldest and hardest professions in this country. Certainly not a man afraid of hard work.

Day 1....120

Day 2.....129

Day 3......149

I will also add that his first day it 39C and I can't imagine what it was in the shed.

Thank you for allowing me a little self-pity and some over-proud indulgences.

A Secret and A Wish

2011-12-23T19:57:00.000+11:00

Calm and Light.

White and Bright.

This year for the first time in my life I have not wanted Christmas to come and yet of all years it seems to have been rushing headlong with arms outstretched.

After Christmas our everyday lives will change drastically.

I keep telling myself that there are plenty of people worse off than we but still I can't help feeling a little sorry for myself. Craig, finally sick of running between no less than five casual jobs and making no headway has decided to move to Young in New South Wales and take up shearing again.

How long this situation lasts we do not know but for me it is like losing a limb.

I feel like my chain is slipping it's anchor.

My mother is in Sydney looking after my nephew while his parents work to set up Circus Oz at Darling Harbour (that's another story) and let me tell you tickets to the Circus would be a stunning Christmas present.

I miss her and the Christmas traditional routine.

Her job each year after my Nan died has been to make the Christmas Cake. Each year she panics that the cake is not right, so she cuts it to see....then she has to make another one....but the next one looks burnt (we try it an it is just fine)...so she makes another one!

Mum ends up making a minimum of three cakes at least and spending a small fortune on dried fruit and nuts. This is a pattern that has become part of Christmas now for me.

I must tell you about my Nan's Fruit Cake making some time.

Another tradition is the day set aside where we both sit to polish all the silver.

I have missed her this year.

I have whispered to myself "this is what it will be like when she is really gone", but not yet.

Craig helped me make the bon bons this year.

He says; Never Again!

Here is the post last year about how to make them.

This year they are finished with vintage silk and satin ribbons too worn now for apparel adornment.

We will be nine at table this year. Two tables will be set end to end and covered with white cloths and white napkins and centrepieces of mirror and silver and pearly beads.

Serene and Cool

I have taken down the heavy chocolate velvet curtains and replaced them with oddments of white fabric to drift and suck and billow at open windows freshly painted in white by a husband frantic to leave his nest neat and trim.

Even the dogs have caught the serenity of the cooling white around their day bed in the window.

This is their favourite spot and from here they can keep an eye on the street and stand guard of their property. I am hoping they will catch some of the laziness of shimmery summer and not feel the need to tell me about absolutely every movement in the street.

It's been so lovely having you all over this year and I hope you will come back and keep me company next year too. We have met some wonderful people this year and have had great feedback from the Living Better With Less classes and I look forward to continuing those next year.

There will also be an opportunity to meet up with some bloggers in the area so if you live locally stay tuned and I will co-ordinate something very soon with Loz and Dinny.

I had a very pleasant evening last night dining with some interesting ladies, one of whom was Fiona from Apple Island Wife and she introduced me to my new mantra for the coming year...

The Secret Of Happiness...

Something To Do,

Someone To Love

and

Something To Hope For

I hope you may all find happiness,

this is my Christmas Wish

xxx

Some Good Reading This Week

2011-12-18T16:18:00.000+11:00

A very, very interesting post over at Eight Acres about

"Curing Egg Eating Hens"

and it makes so much sense.

An observation of nature doing exactly what it needs to do to ensure the survival of the species.

Here is one from earlier this year about alternative syrups to use in your fruit bottling from

Sitting On Top Of Our World

Now that cherries are coming into season, this is a good one to re-visit.

My Go To blog, Housewife Eclectic, for all things techno savvy and digital has another great how to...

"How To Take Glowing Christmas Pictures"

She gives a really easy to understand and brief (cos I have a short attention span) tutorial for taking pictures to capture the lovely glowing lights at this time of year.

And for a funny take on the Christmas visual...

read "Don't Let This Happen To You"

by the hilarious Pamela J

And for a beautiful, thought provoking and personal look at life and the meaning of Christmas I recommend this post at Pumpkin, Pie, Painter

A trip over to her blog is worth it for the warm fuzzies of her Christmas ready home but I'm sure you will enjoy a candid tale of a busy person's life and the crossing path of a neighbour's tragic circumstance.

Back On Track With More Gifts

2011-12-17T15:31:00.000+11:00

Phew! Back on track.

Thanks Tamar Sewing Service for making my machine almost new again AND within 26hrs!

Free pick up and delivery.

Turns out there was some breakage and wear in the foot peddle which is not surprising given that it is 27yrs old. The repair has meant that I have lost a lot of speed variations...

actually pretty much I have stop and flat out!

I feel a bit like an industrial sewer and I really have to keep my fingers flying but oh well, at this time of year flat out is just right.

On the project board are some children's aprons and some flags for a little boy's fort.

I would like to say very big thank you to all the local people who so generously offered to loan me their machines. Such a generous bunch.

Big Love XXX

And now I must away....

Another Unusual (Free) Xmas Gift

2011-12-15T20:21:00.000+11:00

I know someone who though now grown up, still likes to colour in.

I found and pinned a site with lots of links for free printable adult (as in complex patterns and intricate design, all "G" rated) colouring in designs.

I have chosen about ten pages and printed them and put them together for her very own colouring book.

There are complex Celtic designs, mandalas and angels and Christmas scenes.

Obviously she is not the only one with this penchant with literally hundreds of images to choose from.

Here is the link to the page of adult/teen colouring pages.

If you want to see what else I have pinned under "gift ideas" and maybe get some inspiration click here or on the pintrest tab at the top of the page.

Hope your gift list is coming together. Mine has taken a bit of a break. I went to sew up some children's aprons yesterday morning and the sewing machine is dead as a doornail. The man is hoping to have it back to me by tomorrow afternoon, fingers crossed.

Fromage de Tete - Head Cheese (Not for Vegetarians)

2011-12-13T18:18:00.000+11:00

My dear vegetarian friends do not go any further as it is only going to get more graphic.

I have forayed into the world of Charcuterie.

As you may remember, I have been contemplating a pig's head and his feet and wondering what to do with them. I am in unknown territory...or rather I was.

My old recipe books were rather vague on some of the finer points but I managed to find this recipe by/from Mietta's for Pigs Head Brawn. It has many names in many different countries but in Australia it is more commonly known as Brawn and considered very old fashioned and probably not very elegant.

NOT SO!

It is very close in nature and style and method to pork rillettes that is so trendy at the moment. Pork rilettes is chopped pork pieces cooked in lard and then potted and used like a pate. The Gourmet Farmer Mathew Evans has created quite a foodie revival here of pork rillette but I quite liked this post on The Paupered Chef

And so my education continues....

this is what the typically slaughtered pigs head will look like. They are usually cut in half though you could order a whole but this is far more convenient. The brain was already removed and most of the bristles and the ears and snout. They are very clean and neat.

the first step was to wash well and cut the trotters in half (to release all that wonderful natural gelatine in the cooking) and remove the eyeballs. Removing the eyes is much more difficult than I anticipated. Do you remember as children constantly being warned by adults to "be careful or you'll poke your eye out"? I used to have visions that eyeballs were often in danger of just popping out. They are in fact encased very securely in some of the toughest musculature you will find on the body. There must be a trick to it I'm sure but it required a lot of working at it with a sharp knife.

I assembled a bouquet garni of bay leaves (yes rather tired looking ones) a few whole cloves, thyme and Tasmanian Pepper Berries.

Into the slow cooker with them and the obligatory onion, carrot, celery dice commonly used in stock. I poured over water to cover and set it on low. Due to timing and convenience, this cooked away for about 24hrs. Probably overkill but it was beautifully caramelled and smelled rich and hearty.

Everything was turned into a colander over a stockpot to strain the liquid and then this was vigorously simmered to reduce by a half to intensify the flavour of the stock. I must admit though I ladled off a lot of the fat that rose to the surface.

After discarding all the bones and some of the less edible looking matter (read something that may have been gums or somesuch...), I chopped the meat into a fine mince and placed it in a mixing bowl to which I added some additional spices and deviated slightly from the recipe. I think Chinese Five Spice is sublime with pork with it's clove and star anise flavours. I also added more Tas Pepper Berries and Coriander seed to the mortar and pestle. After mixing this mix through I ladled in a couple of scoops of the reduced stock to give the mass a just wet texture.

This was then pushed into a paper lined loaf tin (for ease of removal more than anything else because this recipe is certainly non-stick!) and then....

Foil was placed on top and then a common brick on top of that to weight the mixture and compress it and ensure there are no air pockets. This is then placed in the fridge and left for 24hrs (roughly). The leftover stock I have stored in the freezer.

To remove from the mould, turn the tin upside down on a board or plate and then lay a warm cloth over the upturned tin. Rewarm the cloth a couple of times until you have melted the outer fat that is holding it in the tin. The combination of fat and gelatine combine to create a firm loaf and apparently it can last in the fridge for up to a month.

The result is something that is a cross between a rillette, pate and terrine. It has a fine texture that is quite spreadable and quite delicious. For lunch today we simply spread it on toast and dressed it with salad leaf from the garden.

Would I make it again given all the work involved?

Absolutely!

Definitely worth the effort and I would love to try this with say slivered almonds and juniper berries, or fennel seeds.

Frugality wise this is a huge winner. Pork rillette sells for about $9-$10 for a 100g tub in delicatessens. This whole loaf couldn't have cost more than a few dollars.

To compare;

the prepared delicatessen variety $100/kg

the home variety approx $5/kg

I would have no qualms serving this as a wedding hors d'ouvres as the Paupered Chef did.

Wychwood Design Inspiration

2011-12-11T21:29:00.001+11:00

Come on in and visit Wychwood Garden.....

Two acres of garden design inspiration.....

Right in the middle of the beautiful pastoral countryside of Mole Creek district on the route to Cradle Mountain and the Western Tiers.

Hedged corridors and old garden gates segue one garden "room" into another.....

The pristine creek running through the bottom of the garden is teeming with trout and visible right to the creek bed.

Hard to see in this picture but there are areas deliberately cut short and long creating subtle framing, shaping and staging.

The children's cubby house.

Just look at the espalier work on the apple tree on the side.

Espalier techniques are used extensively in the gardens as screens, walls and fencing .

Garden swings

Stunning ornate bird feeders and giant seed heads full of pollinating insects and bees, lush scents.

Another outdoor bower, one side covered with grape vine, another side with passionfruit and another with an espaliered apple tree, softening the structure and merging it with the garden.

Just look at the size of this Brazillian plant. It looks positively prehistoric and dwarfs Craig's 6'.

Each leaf is at least half his height across. Prickly and magnificent.

Pruned boughs are tied to form tomato staking.

Another idea I take away with me today is this supporting framework for floppy broad beans made from tied boughs.

And more Adirondack chairs!

Yonder is the most superb gift shop filled with gorgeous Swedish and German natural bristle brushes, string and twine from Italy and France made from jute, cotton, pure linen and even a hair fine paper thread. Garden implements to die for and of course a plant nursery.

Craig bought me a whole kilo spool of Italian cotton red and white string.

Sumptuous!

Will it become a crocheted floor mat?

It will be something to keep me busy on the long lonely nights without him in the year to come.

Wychwood Gardens and Nursery

80 Den Rd. Mole Creek

Open Thurs, Fri & Sat 10am-5pm Oct-April

Admission to the garden $6

Other times by appointment

(03) 6363 1210

Market Day and a Pig's Head

2011-12-10T14:55:00.001+11:00

A very colourful day at the market today featuring a lot of purple.

We had "Blue Saphire" potatoes, purple skinned Kohl Rabi, purple flowering chives and even the new season garlic bulbs were flushed a little purple.

We also had coloured chard in vibrant magenta, orange, salmon and saffron yellow for cutting up into salads.

The little blackboards on loan from the guys at Resurekt worked a treat.

The soap sold very well too and I'm afraid the "Brown Windsor", "Savon Edifiante" and "Peace on Earth" are all sold out. I only have "Rosemary and Thyme" and "Lavender, Lime and Bergamot" and plain tallow left.

I have had a few customers come back to buy more of the pure tallow and they have said how soft it makes their skin. Some have said the smell was a bit different at first but they love the way their skin feels and have come back for more. It is the soap that Craig and I prefer to use too but it's not for everyone.

I'll be packing him a good supply before he heads bush.

-------------------

As for the rest of today....

I have a pig's head and four trotters in the fridge and would love some guidance and suggestions about what to do with them. I have never cooked them before. I have studied some of my old house-lore books and the suggestion is to slow cook, shred the meat and then put in a weighted mould to make brawn.

Any thoughts, suggestions, ideas...

I'm all ears.

Rat Tail Radishes

2011-12-08T19:03:00.001+11:00

I was first introduced to Rat Tail Radishes last year by my good friend Lee from Killiecrankie Farm. She is busy selling her beautifully groomed purposely grown Christmas Trees at the moment but she also has a nursery and dispenses horticultural advice like she was born that way.

She kindly saved me some seed so I could sow them this year and I intend to save seed and pass them on in turn to as many people as I can.

This is an absolute gem to have in the yard

From a tiny seed not unlike a mustard seed this lush bush grows rather quickly and robustly.

The seed is sown directly in situ in spring.

Just look at the pretty flowers it gets covered in.

Some bushes have white and some have this beautiful veined lilac colour.

From the pollinated flowers grows these pointy ended pods. They look a little bit like beans.

They taste like a radish but a bit less hot and with a burst of succulent juice.

Naturally they are good for snacking on straight from the bush while watering the garden but they are an intriguing addition to a salad.

Toss a few in with some mixed leaves. Delicious.

They can also be eaten in a sandwich.

This is a great plant for the children to grow; easy, fast growing, attractive and abundant looking and it is eaten raw. Ticks all the boxes for children.

I'll save you some seed.

Soap in the Shop

2011-12-06T18:01:00.001+11:00

If you are wanting to get organised with orders for presents, this is the week to do it as from now on the mail is really going to be frantic with the extra workload of Christmas.

I have changed the shop items and uploaded soaps for sale.

Check out the tab at the top just under the header labelled "Jubilee Jumble"

If you are unsure of anything or would like more information please email me (on my profile)

Thanks to all those lovely people who purchased last month, especially the packets of sunflowers seeds whose sales support work with youth depression and suicide.

I hope you have got them all planted now ready for those big cheery heads later in summer.

There is still time to order a copy of my 2012 Suburban Jubilee calendar (also found on a tab at the top). I have been really thrilled with the quality of the production and they make wonderful presents for those hard to buy for people. It features snapshots of a suburban life in lovely bold colours.

Another Gift Comes Together

2011-12-04T20:04:00.001+11:00

I happened across these melamine pieces for a few scant dollars.

Then I found these little cuties....

Which I thought would go just right in this vintage picnic basket.

Add a good book in an old early edition hard back.....

Hem an old blanket scrap from some friends fabric stash....

And you have a romantic vintage picnic set.

The first pieces were found in April and I have been gathering gradually all year as the right thing came along. It's unique, one of a kind and very cost effective.

Read About This Week

2011-12-03T09:23:00.001+11:00

Are you looking for something new to read?

Here is what excited me this week....

I watched a little boy take me through step by step "How To Make A Corn Cob Dolly"

on the Magic Onions. Don't underestimate the abilities of your kids and let them have a supervised go with tools. Imagine his pride when he gave it to his sister.

Beautiful

"I have to stop.
There's no denying the sight I see.
Nothing can draw me away.
The view before me demands my response...."

What comes next???

Click over to Pumpkin Pie Painter to read "Unexpected Purple"

It is but a short passage but so poignant.

A good segue from that would be to "A Prayer For Our Daughters" that I read on ChickChat

You might also like to read about Marriage Discrimination that is being debated at the moment. (Stop and think and remember to consider your responses)

Virtu writes about "I DO"

And finally....

A very new blog about being Gluten free here at ValysK

Have a wonderful weekend.

There is much on my mind and much to consider.

Thanks to all the wonderful bloggers who take my thoughts elsewhere for a glimpse into their worlds.

Chicks Are 8 Weeks Old

2011-12-01T20:34:00.001+11:00

We have 20 chicks and one of them is a male

Can you spot which one?

These Black Australorps and have been sired by a Red Rooster and some are throwing some rust colouring in their chests.

They are a delightful bunch and becoming very used to us.

They have a large outdoor run where they can stretch their wings with lots of running flights just like children playing in a playground.

They are eating a diet of chick crumble and delighting in fresh greens every now and then from the garden.

They have been having dust baths in the powdery lucerne mulch area and they saw their first large puddle a couple of days ago.

Thirteen are already spoken for. If you are a local (Tas) and would like to purchase any of the remaining at point of lay they will be ready in about February.

I love this hardy backyard fowl with their personable natures.

We had a group doing a class here with us last Thursday night and they were surprised how easily the older girls were handled and how calm they were.

I like nothing better than lying on the grass in front of their pen and just watching them discover their world.

Hand Towels For Christmas

2011-11-29T16:23:00.001+11:00

We have already talked about some great gifts for gardeners like a load of manure or some bags of lucerne chaff or gardeners soap made from little bags of crocheted jute containing soap to hang from the garden tap.

The next thing I am working on is some hanging hand towels for the kitchen, so important because if they are available it means people won't use your tea towel.

I've been cutting up some vintage tea towel and table cloths. The recipient I know likes a dash of red in the kitchen.

Cool designs huh?

I source the towelling from the factory as off cuts because they are luxuriously thick for high traffic wiping and I can get good colours. I find darker colours are best because these towels get a lot of dirty hand wiping action.

I just have to finish off with a button hole and sew on some buttons so they can hang from the oven door or a kitchen knob/hook.

I have a tutorial with pattern here.

The decorative possibilities are endless and you could look to Sweet Birdy Love for some decorative stitching inspiration like this or this

Alternatively, you could make them in the ever popular crochet tab top way.

A knit or crochet dish cloth in a coordinating colour would also be a thoughtful addition.

This is great for using up some of those smaller stash pieces and scraps too.

More Than A Knitting Book

2011-11-22T19:00:00.001+11:00

I have had this book pre-paid and on order for many months and my excitement peaked yesterday when it arrived. Even last night while tossing and turning in bed my mind was often drawn back to the beautiful patterns and styling.

It features patterns from the 30s, 40s and 50s with original photos and new styled versions.

I even love the heavy pages that have a vintage old feel to them.

The book also gives insight and instruction for authentic finishing and attachments like knitted buttons etc.

The book also gives instruction for tweaking the styles to suit different body types and challenges like "spare tyres" and "broad shoulders" or "ample bosoms".

The patterns remind me so much of the yarns that my grandmother used and the patterns she loved.

And that's not all....

Extra goodies arrived too as an extra thank you for waiting patiently for the book to be published.

Little Jenny Wren (also a big fan of Susan Crawford books) found this video of the behind the scenes making of "A Stitch In Time Vol II". It will give you a delicious little taster.

Hard to Clean Bottles/Decanters

2011-11-20T14:54:00.000+11:00

Bottle brushes are very useful for cleaning bottles but sometimes it's hard to get the brush effectively into the bowl of the bottle.
This little bottle I acquired is about the size of my hand and though pretty in shape and a beautiful emerald glass, had residue on the inside from many years ago. I was tempted at first glance to toss it. Sometimes these cleaning jobs look improbable.
I used a couple of teaspoons of uncooked rice in the bottom of the bottle as gentle abrasive. For good measure I also added a couple of teaspoons each of bi-carb soda and vinegar.
Holding my thumb over the neck, I swished and swirled and shook the rice around the bowl.
Within a few minutes, as you can clearly see, success.
Some of you will know this method well but I think it is helpful to keep passing these simple well known household tips along.
Now the jug will take on a new role as an oil/vinegar bottle.
This method works well with decanters and awkward vases. They can take a while to dry out completely but placing a roll of absorbent paper or cloth into the bottle neck creating a "wick" will help it dry in no time.

Almost Always Enough...

2011-11-17T19:25:00.001+11:00

I am guilty of using the phrase

"there's not enough"

way too often.

When I want to plant more successive crops or flowers or herbs I always prove myself wrong and find somewhere. When I really look there is plenty of space "between".

It's a matter of changing my perspective.

Time...never enough time!

Really?

Depends on what for.

I seem to always find time for fun things so it must be perspective there too.

I have to take responsibility for time management myself and prioritise.

Do you remember the Disney cartoons when Goofy would have the angel-Goofy on one shoulder and the devil-Goofy on the other? The conscience and self desires would have back and forth conversations.

That is what it is like in my head.

One voice is saying "just a little bit longer on the computer" and the other is saying "the carpets won't vacuum themselves"

If I didn't spend so much time procrastinating I would get twice as much done!

Priorities and perspective.

No-one can do it for you.

A phrase I like and tell myself often;

"If it's to be, It's up to me"

Coming up to market day every fortnight I think, there is nothing to sell, I have nothing in the garden, there is not enough.

But if I go to and harvest,

all of a sudden there is an abundance of food to share.

The same when it's dinner time;

there is not really anything for dinner but out I go and...

Some baby cabbage and a kohl rabi to shred, mixed with some salad greens, flowers and all.

Add in a couple of stalks of celery, parsley and vietnamese mint and chopped chives.

Dress with olive oil, soy sauce and lemon juice.

Scatter the top with purple chive petals and chopped hazelnuts....

Steam up some Blue Saphire potatoes...

Amazing!

Dinner from nothing....

Whether it's money, time or space....

whatever,

sometimes we say "not enough" too readily.

Nearly always it's about perspective, priorities and problem solving.

So what else do you "not enough" about?

Your fabric stash

Your breaks at work....

Mind you there isn't such a thing as enough hugs or love. I can sure use plenty more.

Suicide - Ed's Legacy

2011-11-12T18:35:00.001+11:00

photo image by seaskylab on freedigital

There is something very special happening right on my doorstep.

There is a property halfway between Launceston and Perth (Tas) owned by a very dynamic and positive woman.

Her farm gate is right on the highway and last year motorists watched as a crop grew and grew on either side of the gates.

it grew taller and taller, until,

finally it revealed bright golden sunflowers.

A sea of tall waving happy faces of sunshine.

Then amazing messages of

LOVE

LIVE

ENJOY

in very large letters at least 6' high stood further up the rise in the paddock.

This is Lydia's message she wants to share with everyone and get the topic of suicide out and into the open.

Lydia's son Ed and my daughter were born on the same day.

Tragically, Ed took his life in 2009.

Ed's family began the Nettlefold Foundation to help people cope with and understand depression. They also provide life changing experiences for young people.

Ed's Threads is a clothing range created in his memory and the proceeds assist the Nettlefold Foundation.

I contacted Lydia a couple of weeks ago and mentioned that I do the growers market down the road and wondered if she had any seeds from last years flowers that I could sell to raise funds to go towards the Nettlefold Foundation.

In typical fashion Lydia has taken the idea and exploded with it and there are big plans....

for now I have seeds from those famous sunflowers and I would love to see them appearing randomly in people's yards; beside the letterbox, outside the kitchen window or in the middle of the rose bed.

The packets cost $3 each and all funds go directly to the Foundation.

They are ready for planting now in the Southern Hemisphere and like to be grown in full sun but protect the seedlings from snails in the initial weeks.

I will post these seeds free anywhere in the world till the end of the year and they can be purchased in my shop "Jubilee Jumble" (see the tab at the top of the page under the header).

Won't you help us spread the message of

LOVE
LIVE
ENJOY

and get people talking about suicide and depression.

Drying

2011-11-10T20:35:00.001+11:00

A rare sight in my kitchen at the moment is a rack not in use.

This week I am drying;

stinging nettle

rosemary

rose petals

calendula petals

rosemary and thyme soap

tallow and olive oil soap

lemon peel.

A reminder that there is more to preserving than freezing and bottling.

I employ my various cake racks and I have special racks fitted over the hot water cylinder. I also hang herbs from a hook in my dining room. Although I turn into a frenzied fly killer I also have domed food covers just in case, especially over the candied peel.

This apple season I plan to do some apple ring drying in my oven too after taking tips from Lee at Killiecrankie Farm last season.

What are you drying or what are your best tips?

Stinging Nettle Hair Rinse

2011-11-09T15:05:00.001+11:00

I have decided to try a stinging nettle hair rinse as the rosemary was making my hair look darker.

When I was at a friend's farm on Saturday I found some and brought it home roots and all.

I have been threatened with a painful death if Craig finds any coming up in our garden.

What a sumptuous emerald green colour it is.

Stinging Nettles have amazing medicinal qualities and are very underrated. They work in all manner of ways in the body but as always, check with your Naturopath or qualified Herbalist especially if you are on prepared medications.

I have washed thoroughly and cut all the roots off and placed them in a jar with alcohol to make a tincture.

When working with nettle you do need to wear gloves as the tiny hairs on the plant do sting and cause an inflamed red itchy area. Quite often you will find dock growing where nettle does and this is a natural remedy for the sting. So if you accidentally sting yourself with nettle, tear off some dock and crush it and apply the juice.

Make the hair rinse in the same way as other herbal vinegar rinses.

(See my previous post here with links also)

I used a large double handful of leaf and stem and poured over boiling water (about 800ml) and leave to steep. It will exude a rich green colour. After a few hours and once it is cooled, drain and make up to the litre by adding 100ml of apple cider vinegar and the rest water.

I decant into some old shampoo bottles and have one in the bathroom and the rest queued in the fridge. This will last me nearly a month.

Stinging Nettles are so good for your hair and scalp and indicated for dry skin, itch, hair loss and dandruff.

Angelica in my Vase

2011-11-08T20:39:00.000+11:00

I visited a friend on Saturday and she sent me home with a massive bunch of Angelica.

I really haven't done it justice.

Not only is it elephantine stems of glossy emerald green leaves but also massive lime coloured flower heads like parsley seed heads on steroids.

The folklore and old tales surrounding Angelica are varied and charming.

It is said to have been given to mankind by an Angel as a cure for the plague.

Originating in Europe, it flowers on St Michael's day in May and is hence said to be named after the Arch-Angel.

All parts of the plant including the roots are medicinal but as with many herbs there are contraindications for diabetics and pregnant women so always check with a qualified Naturopath or Herbalist.

It has powerful antibacterial properties and is used for fevers, coughs, colds and rheumatic complaints and digestive disorders.

Perhaps we will turn back to Angelica one day when all our bugs have built resistance to our manufactured antibiotics.

Recreation Day

2011-11-07T17:03:00.001+11:00

It's a holiday today in the north of Tasmania and it is aptly named Recreation Day.

The south has a public holiday in the beginning of the year for Regatta Day and to make it fair the north got Recreation Day and some bright spark opted to have it in the later end of the year where holidays are few and the weather is gorgeous.

So on this day of recreation I watered the garden and attended the chooks, and swapped some eggs for some seeds with Mr Jones across the road.

The table is covered with drying rose petals and another two trays of candied lemon peel.

Plus....

I am delving into the world of re-batching soap.

One of my class attendees had a bit of a fail when her stick blender blew up and she tried to complete the process with hand stirring. Instead of wasting the batch I have brought it home to try to save it.

I chopped all the soap up small and placed it in the slow cooker on low. It melted well but it goes to a state that is more gel than pouring liquid. Even though I thought I had packed them into the moulds, you can see that we have gained air pockets. The soap is much improved but unfortunately the appearance is very rustic.

I harvested some stinging nettle from a farm yesterday and have washed it thoroughly and will use some of the leaf for a new batch of hair rinse. I like the rosemary but I think it is turning my hair darker. I rather like my grey hair and where it as a badge of honour. I have put some on a tray above the hotwater cylinder to dry and I have chopped the roots up into a jar to which I add pure alcohol to make a tincture.

Clearly the seed I have been saving is ready! The doves have come down and are tapping the pods, bursting them open and eating the seeds. I am happy to share but I high-tailed it pretty quick to get the best seed. This is from the Italian/Asian leaf mix we grew all through winter and is a real winner. Even the flowers are good to eat and it provides beautiful fresh salad leaf as a change from the winter root crops.

I have rendered 10kg of sheep fat for soap making and it's not so much the rendering as the cleaning up that is the real chore!

My hands don't know whether they are chapped and tired or smooth and soft!

And next I am going to start on the Broad (Fava) Beans. This is the harvest now and I will have to freeze the excess after I bundle some up for Craig's mother.

And then that's pretty much Recreation Day over!

Ramen and Broad (Fava) Beans

2011-11-05T16:29:00.002+11:00

Take some home-made stock and whip up a really quick meal using Ramen or Soba noodles in a broth and adding seasonal vegetables.

Broad beans (in season now) are so good and meaty and take seconds to cook.

To finish I like to add the merest dash of sesame oil and a squeeze of lemon juice.

BROAD (Fava) BEANS go with......

butter,

ham,

bacon,

lemon juice,

garlic,

leeks.

Foods of the Tamar Region

2011-11-03T18:06:00.000+11:00

Today I spent the day fulfilling an embroidery order and drinking sensational coffee at a new little spot at Beaconsfield just 30mins from Launceston. It is situated at "Tamar Valley Foods", a quaint and very original two-storey building on the left hand side as you come into the town of Beaconsfield.

It is a light and airy space filled with glossy old timbers and hand hewn supporting beams. It has been many incarnations but it's present one is now as the purveyor of fine quality Tasmanian foods.

It is very pleasing to see coffee beans from local suppliers, Ritual Coffee, a company with true heart. Their motto is "fresh, seasonal and ethical" and I happen to know first hand how community minded these guys are.

If you are not a coffee drinker or feel like a fresh change....

The owner of Tamar Valley Foods, Jim, also has a line of teas that he personally blends and are branded under the name of Luce Teas.

From traditional black to some exotic herbal and spice blends.

Jim also stocks a range of wines, beers and ciders produced in the region.

These beers are produced just around the corner from me in the Relbia/Evandale region.

Recently Collette from ut si cafe made some sensational Dutch Chocolate & "Stacks Bluff" (Van Dieman oatmeal stout) baby cakes with organic peanut butter & vanilla bean frosting. Sounds like a mouthful? But a pleasant one at that.

So much good produce from the region.....

Don't you just wish you lived here?

You can always order through the Tamar Valley Food site.

If you are a local or touring the area, do pop in and see what the region has to offer.

If you are looking for a good coffee the guest Barista, Craig, formerly of Lillypilly's on the Gold Coast is showing that he has certainly not lost his passion or excellence.

If you are a truly discerning coffee drinker, Ritual and Craig make a powerful combination.

Another Gardeners' Gift Idea

2011-11-01T18:48:00.000+11:00

Last Christmas I suggested a load of stable manure for a gardener's gift.

Here is my close second choice

A bag of cut Lucerne.

Last fortnight at the growers' market Nori brought a truckload of Lucerne to sell. I picked up a few bags and they have already come in handy for the chick nursery and I have been putting it around new seedlings.

It is packed full of nutrients for the garden and is a wonderful mulch.

These were $5 a bag and any gardener would love them.

So if you are struggling for gift ideas this year put this one down for the green thumbs in your family.

OR....

of course you could also pick up one of my Gardener's Soaps!

Motivation For Housework

2011-10-27T08:20:00.001+11:00

Very few people I know really enjoy housework but I'll tell you what gets me in the mood.

Firstly, I like to do it on my own. I like everybody out of the house. No other pulls on my time.

Secondly I have found that if I have the radio on I am more likely to potter about. Chosen music on the stereo is not as effective for me. I listen to City Park radio where I get a very broad variety of music, a bit of chitty chat and few advertisements. It's a community radio station run by volunteers.

Saturday afternoons is the best time for me to make pasta - when the Italian program is on of course!

Yesterday I worked 8hrs in my paid job but before I got there I had washed the floors and washed the ceilings and walls in the bathroom and hallway.

I don't know what it is about the radio but it puts me in a contented housework frame of mind. It could be that it triggers something like Pavlov's dog. I remember my grandmother in the outback always having the wireless on.

When I sit myself down to prep vegetables or fruit for bottling and preserving, the radio keeps me company over those hours.

So I can't sit here all day and I must go and turn my radio on. I sure hope after I wash another few walls that it will motivate me to sew that tea towel order I have waiting.

So what gets you in the mood? What is your motivator? Is it lists? Is it pinning on the pinny?

The Nesting Boxes

2011-10-26T07:57:00.000+11:00

Craig made our nesting boxes from recycled wood and we have two for our chickens.

It's an interesting example of behaviour when the fowl are ready to sit and they check out who is on what nest and a bit of juggling and jostling goes on. We like to situate the boxes so they are not facing the door, turned and a bit dark and private. I think it's a time of vulnerability and the last thing you want is a predator coming upon you. I also believe when passing an egg you would appreciate a bit of dark and quiet.

When I clip the poodles I have at least a shopping bag packed with soft hair (not fur). Because it is quite cold here it is rare to have flea cycles. I have only ever seen fleas here on our dogs once in the last 25 yrs. The dogs are only clipped after being freshly washed and they use the same products I do, pure home-made tallow soap and vinegar herb rinse.

This makes a beautiful soft and insulating nesting material.

I also sprinkle some huon pine shavings in the boxes to deter insects.

Nutritionally do these sort of things improve the egg quality? Probably not but I believe that working with an animals proclivities rather than against them makes for a happier animal that stays healthy and produces well.

Changing Shades of Love

2011-10-25T08:36:00.001+11:00

Both the girls travelled up from Hobart last weekend and stayed till Sunday afternoon.

They brought me some beautiful big old fashioned roses, heavenly scented, from the garden.

I had a concept of love that I used as a yardstick when I was expecting my first child but I was not prepared for the many shades it takes over time.

No-one told me it changed and found other dimensions, not even my mother.

I wish my grandmother was alive now so I could ask her about it.

When my children were little I had a fierce, protective love. It was a very "busy" love of the heads down, bottom up keep going soldier on love. I became a lioness when anyone threatened my children.

Now they are grown, I no longer hold the reins, it is a more intense love. One that is not hampered by value judgements and lesson giving but of sideline barracking.

I am ridiculously and exquisitely excited when I see them. They are not perfect yet I feel so proud of them. They are not yet formed and are still changing, finding out what and whom they want to be. Their little hurts and disappointments still cause me pain and I wish at those times I could still be Mummy that makes everything go away.

Perhaps Mum has tried to tell me these things and it is a case of me not really paying attention. There are not many things that Mum has been able to tell me till I was ready to hear (listening and hearing are two different things I have found)

I know Mum has talked about "physical pain" that she has felt deep inside her when I have gone through my many trials and tribulations but I listened and judged it as a touch of the melodrama (which is ridiculous as my mother is definitely NOT melodramatic) and a way for her to communicate empathy with me.

My girls are yet to go through such things for they stand at the beginning of their adulthood.

I can't help wondering about the next familial love - that of and for the grandchildren and for the change in my children when they in turn become parents (of that I am sure)

I was astonished to experience the change in love for my brothers (4) too as we got older. Distance makes it harder to revel in but it is a much maturer loving feeling that is without the competitiveness that I think we must have subtly operated on as children. I'm sure it is just a biological hard-wiring fact.

Do families talk about this changing love or is it something the generations aren't able to hear till they go through their various stages of life.