Pasta sauce and preserving the harvest on Serendipity Farm

Hi All,

Another shopping day has arrived and Steve will be up at 6am for a quick cup of coffee and to grab the veggies and herbs that I have parcelled up for our daughters, the pile of seeds and a single eggplant (she is suspicious to the last! 😉 ) for our Friend in the witness protection and my library cards to pick up my holds at the library. I have been getting quite adventurous with some of my holds and am sure that one of the librarians is living vicariously through my choices ;). Steve loves the processes and the speed of shopping. He loves the mad dash to get to the shops just as they open and the natives are conspicuous by their absence. He gets the supermarkets to himself and now that we don’t have a massive shopping trolley full of groceries he can race to the finish line without having to feel guilty that they only put 1 poor girl on in the early mornings and that someone is muttering behind him because they only dropped in to grab a carton of milk on the way to the office. Steve has his little shopping processes and sticks to them religiously…starting with Woolworth’s and ending with picking up our chook grain from a local producer he drives like Sebastian vettel from shop to shop, out to Bunning’s (a large hardware chain store) to pick up our gas bottles and then back to town to see our friend in the witness protection at work and to pick up some tender baby leeks and black corn that she wants us to grow here to protect them from the heavy blankets of frost that she gets on her inland property (sharing means a more resilient seed bank). She bought some red flowering heritage broad beans and although I wasn’t in a position to grow them last year (before we built our raised beds) I handed them to Roxy, another friend of ours in the neighbourhood who grew them, kept half and passed the rest of the seed back to me and now I have some to share with our friend in the witness protection (I am going to have to start saying that as OFITWP 😉 ). We recently divvied up a stack of organic soil amendments that she had purchased and that we traded a stack of conifers for half of. Steve Solomon had recommended that we use these wonderful natural soil amendments and gave us soil prescriptions to remedy our soil nutrient problems (after we had a soil analysis) and all we have to do is mix up our amendments in the correct ratio’s to make our own C.O.F. (Complete Organic Fertiliser). If you would like to read a bit more about Steve Solomon who lived somewhere closer to Christi in Olalla Washington State ( ) than he did to us and then moved to Tasmania and is now a whole LOT closer to us than he is Christi check out this article in Mother Earth News. Steve started Territorial Seed Company in Washington State and now runs a small farm box business and develops new seed for our local conditions here in Northern Tasmania…


A basin of ripe tomatoes just about to be turned into unctuous Italian style pasta sauce


Veggies and herbs


Found spirulina! Once disgusting, now still disgusting but useful in my morning breakfast smoothies


How much is in each tub?!!! I have 3 of them…should keep me going forever “I have an inheritance for my kids!” 😉


Just be thankful…VERY thankful that you don’t have smellivision on your monitors 😉

I will be making pasta sauce with another large basin of ripe tomatoes that we harvested the other day. It’s the best way for us to make good use of our gorgeous ripe tomatoes and aside from a few damaged ones that are mouldering away in Steve’s shed to give us seed for next year’s tomato growing activities, the rest are being put to good use. We use a lot of “tomato sauce” in our house. Not the ketchup variety, but home made with onions, garlic, herbs and love. We used to use tinned tomatoes but now we won’t have to because I am freezing this homemade gorgeousness in small batches, enough for a recipe. There isn’t anything that you can buy from a supermarket that compares with the flavour of homemade. It might be an old cliché, but it’s true. The processes that need to be involved to churn out an endless supply of a specific product and have it turn out the same batch after batch render that product generic to say the least. So many additives are needed and the product ends up being beside the by compared to the process that gets it from its raw state to the can/jar on the shelf. If you can do it yourself, do it. It makes a lot of difference to your intestines, your self-esteem, your wallet and to your tastebuds. Rabid (Jessie from Rabid Little Hippy blog fame… ) recently made something out of the wild hawthorns on her property. Aside from skewering herself on hawthorn thorns (kudos girl 😉 ) she got 3 jars of “something” out of a whole lot of nothing and made the most of the wild harvest that was sitting outside her door. I have to take a whip to myself mentally and flagellate myself because of my inability to organise and get out and harvest more blackberries this year. They were everywhere and my only excuse is that it was so hot out there I didn’t want to stand there picking them. A pathetic and most lame excuse indeed and one that doesn’t even wash with me! Lazy… sigh. I can make it up now with the bumper crop of ruby red haws that are presenting themselves like strumpets in the hedgerows and on the sides of the road at the moment. We also have glorious and fluorescent orange wild rose hips festooning the drab little shrubs in huge quantities this year. The long hot dry conditions have at least favoured some shrubs and we may as well take advantage of this. I am thinking “Membrillo” or the Froggy equivalent “Pate de fruits” or perhaps rendering them down into a thick paste and then dehydrating them into roll ups so that I can pull a bit off the edge to use to add flavour and texture to recipes. The hips will be made into syrup to be boiled slowly down or perhaps a type of rosehip molasses like pomegranate molasses to add a major hit of vitamin C to whatever I choose to use them in.


Although the zucchini plants are sucumbing to powdery mildew at an alarming rate, the eggplants are soldiering on regardless no matter the weather


I really love these long thin Japanese eggplants and will grow them again next season. Much quicker to fruit and ripen and they just keep on going…and going…and going!


I thought this was a daikon radish when I saw it the other day…nope, an albino eggplant! I am going to attempt to keep some seed from one of these to see if it will reproduce true to type 🙂

As the pasta sauce simmers (and the dogs sulk on their respective couches by Brunhilda who isn’t even on to give them a reason to lay there) I will potter around sweeping the floor (a.k.a. moving the dust from one area of the house to another) and cleaning off the computer area. It’s really my area. Steve isn’t really interested in this workstation much. He would prefer to be “Off doing something” or watching television and playing one of his guitars at the same time (acoustically folks, he isn’t superman 😉 ). He practices scales while he watches TV. I spend my free time here researching. I have recently discovered several crafting blogs through Rabid and one of them belongs to Linne who is one of my new dear constant readers. Linne is a human dynamo! The things that this lady has done with her life proves her to be a true survivor and innovator of note and if you would like to check out her blog please head here… her most recent post is about a very novel giveaway idea that she has come up with for her 100th post. I wouldn’t have expected anything less from this feisty and most wonderful lady than to donate money to a worthy cause in the name of the winner of her 100th post giveaway. The winner will get a chance to win a most gorgeous handmade quilt and know that the money donated in their name will be used to give secure safe water to a community. What better giveaway could you want? I love people like Linne…they don’t let life get them down; they just get stuck in and go lateral and find the answers. That’s my kind of peeps and whether you are from Canada (as Linne is) or Australia or Uzbekistan or anywhere else in the world your life can’t help but be more beautiful and poignant and meaningful if you actually apply yourself to living it wholeheartedly.  Linne puts me to shame on the craft fronts. I bow to her abilities and the crafty endeavours that she is involved with are endless. I dabble (rarely) in crocheting and will usually manage a row or two of knitting before either tension problems or Earl come to rescue me but Linne soldiers on and creates beautiful things from raw materials and is truly a wonderful ambassador for her ilk.


What do you do with 2 litres of mature kefir?


You drain it till it is quarter of its original bulk


and you end up with the tangiest ricotta substitute you ever tasted 🙂

Linne and I were recently talking about how we need to preserve our traditions for future generations. The crafts that we do today for pleasure are the result of the necessities of the past and we need to be learning these crafts and pass them on. Linne mentioned a wonderful teacher who took their student charges out to learn from elders in the community. Aside from being a wonderful opportunity to forge community, imagine the skills that these children were able to learn? I think it is a wonderful idea. Apparently the teacher and children documented these forays into the community and what a wonderful learning exercise that would have been. Today’s political correctness would have that sort of community venture fraught with legal requirements and prohibitive insurance coverage rendering it near on impossible to do something as simple as share anymore and we are lesser people for our need to clog up any process with so many rules that we can’t actually do ANYTHING  anymore. Our parents and their parents seemed to manage alright playing on swing sets without a metre of soft fall underneath…sure they broke a few arms but they called it “experience” and were done with it. No-one expected “someone else” to pay for their own personal choices but now everyone seems to want to pass the buck. There are always consequences folks and even if we do manage to get someone else to pay for them, what goes around comes around and society is worse for our efforts.


Freshly harvested walnuts “NO MORE FOR YOU RATS!”


My work station to remove the husks from the nuts and toss them straight into the compost heap where they can leach to their hearts content. Note the chickens behind bars…a most satisfying situation 😉


How disgusting do my hands look?!! I have to tell you that it was only 3/4 of the way through my shelling event when I rememebered that walnut husks are used to dye wood…and apparently fingers 😦


Some of the husked nuts showing you that we had a good walnut year this year


They look like little brains…which is coincedentally what eating walnuts is very good for…your brain. (Note to self EAT WALNUTS! 😉 )


Now I just have to let them dry out to store them in their shells


This nut split while I was roughhousing it and the fresh nutmeat is very different to the dry nut we know well.

My new rss feed reader has me a bit flummoxed. It’s not that it is worse than Google read; it is just “different”. I am not a creature that likes change. I like my morning processes to be regular so that I can yawn and get out of bed, stumble to the kitchen (I am starting to sound like some song lyrics here 😉 ) in the dark and put on my clothes where I won’t wake Steve up. I then put the kettle on (still half asleep and half clothed because I have tried to put my shirt onto my leg 😉 ) and I turn on the P.C. and monitor to get them going ready for when my eyes have decided to focus on the same thing at the same time (Steve Buscemi doesn’t know that I borrow his eyes for a short period of time while he sleeps on the other side of the world 😉 )…my processes are my slow ascent into my days and each one primes me for my 3 or so hours of research, blog posting and eventual readiness to tackle my days head on (and at full speed once Steve and the dogs wake up at 7am) with a positive attitude and a readiness for what is ahead. I used to be a real grouch in the mornings and now I am practically Pollyanna ;). This new Rss feed reader is completely independent from a browser although I have to be connected if I want to update my feeds.  I can read to my heart’s content but at the moment it still feels foreign to me and hasn’t quite got me excited about my mornings. Google will be stopping their reader on July 1st. I am hoping that my feed reader (that currently syncs with Google Reader) won’t suddenly do a Millennium bug and “stop” when Google disappears. I have taken a backup of all of my information just in case it does (fool me once!) and will just have to head off (sighing heavily) with my tech savvy husband to find another feed reader that will support my 501 blogs that I follow (3 up from my last post 😉 ). Who would have thought that a Luddite would come to be so dependent on something technical eh? Certainly not this little black duck, but as a ducky style magpie my need to learn has overridden my bolshie need to stay put when it comes to technology and I keep forging ahead because it suits me to do so.


Herman’s old sourdough pot being recycled to house flour and starter overnight for early morning cinnamon muffins


After taking off the lid the sourdough is ready to be used in my muffins. I add kefir to my mix to ensure I get a really good rise and great flavour and digestibility with anything grainy


The finished muffins. Poor Steve keeps getting more and more treats to eat and there is only 1 of him. Might have to start taking treats to the neighbours 😉

I should be reading my rss feed reader as I tap away here. It’s 5.42am and I will be putting the kettle on in a minute to make Steve his first and only cup of coffee till he gets home at around 11am. If I went with him (and God forbid…the dogs!) we would probably be still shopping at 3pm. Steve is a human one man dynamo who is able to negotiate the supermarket aisles with both speed and purpose, stopping only to help short elderly ladies to reach things on top shelves. Curiously babies and elderly ladies know with an inerrant instinct that Steve is harmless. He might appear to be a crazed trolley wielding maniac to most people but animals, babies and the elderly just “know” :o). Where other people tend to steer clear of us/him when we are on a mission (he is hardly “mainstream” material!) he is constantly being approached and asked for help by elderly ladies who he always helps. He is, despite his appearance, a most wonderful soul and always finds time to help someone who needs it. He is a crazy mix of incredible impatience that will have him twitching at a moment’s notice but an equally momentous stubborn streak that will have him labouring long into the night to ensure he is able to solve a problem or find a way to do something. We have to head out soon to attend our graduation for our Diploma of Landscape Design that we completed last year. We will wear gowns and will be presented with a bit of paper for posterity’s sake and will be applauded by an audience of our peers and who would care about it if we didn’t want to send Steve’s mum a photo of the event. Hopefully we will return to a home that hasn’t been desiccated by Earl and Bezial will be still mentally able to function and won’t be a dog perpetually mentally in the foetal position for the rest of his life. Earl has a way of making people twitch ;). We might even be able to meet our current lecturer at this event. Any lecturer worth their salt turns up to give their graduating students a bit of well-deserved kudos, after all, its these graduating students that keep lecturers in jobs. We will get Nat to take a photo of us in our silly gowns and if I don’t hate the results too much, you might even get to see them here…if you don’t…don’t ask! 😉


I decided to use my mature kefir “ricotta” to make Steve a wonderful homemade lasagna. I had some of the aforementioned unctuous Italian style pasta sauce and decided to make lasagna sheets (after looking in the pantry and discovering that we didn’t have any…)


Earl has developed a distinct love for raw eggs and anything containing a large proportion of eggs (think omelette, French toast and now egg rich pasta dough!)…don’t panic, he didn’t get that questing beak into the pasta, Steve removed him and all traces of his presence from the table quick smart! 😉


A close-up of lasagne heaven


Another case of “Not enough Steve’s” to eat what I make him…anyone want to be adopted (but only for mealtimes and coffee breaks!) 😉


I would like to call this post “Windswept and interesting” and be done with it! (Note, Steve insisted on wearing those Cons to maintain his hippy dignity in the award ceremony…they worked…the M.C. (after delivering the correct Diploma spiel for me) announced Steve as “Steve Pimblett”… nothing else! Obviously he was so cool he didn’t need to pass anything to be given an award 😉

Another post is starting to draw to an end and I am constantly amazed at how avidly my muses direct me around the dance floor of my mind. I used to wonder at Stephen Kings ability to write book after book and now I know how he does it. He is harnessed to a flotilla of muses who are all forging ahead regardless and all he has to do is listen intently to their avid mutterings and he has his “words”. Mine flow out like overflow water from a rainwater tank and for now, they show no signs of halting. Whether that’s to your benefit or not I am sure you will work out for yourselves ;). I officially have 133 blog followers but I have more than a sneaking suspicion that most of them don’t actually read the blog any more. I have a close core of dear constant readers who grace me with wonderful comments and suggestions and I couldn’t hope for better. I am, indeed, a very lucky blogger. I get delightful regular spam that sometimes makes me “SQUEE” with delight because it is so hilarious…something along the lines of “I loved your blog and share with kids mine happy days you mate!” from someone called “BIG_willyforu”… how could you not love that eh? ;). Blogging has certainly made my life richer. It channelled my need to write and allowed me to quantify my own little world to share with the rest of you and sharing is what this is all about. I get the feeling that some people don’t really realise that. You can tell bloggers who are blogging in an attempt to elevate themselves up the social hierarchal structure…the “Look at ME” blogs and the “Aren’t I FANTASTIC” blogs…and I don’t follow blogs like that. I prefer real people who are open and honest about their lives and who like to share. Why would you want to follow someone who spends their posts telling you how great they are? Surely you should be able to work that out for yourself if, indeed the blogger is worth reading about? Every one of my 500+ blogs is worth it for some or other reason. They range from the blogging equivalent of rock stars to humble small blogs with very few followers and every single one of them is precious to me. If I follow your blog, you are one of the select groups of blogs that has made it through my rigorous selection criteria to get to where you are and I am a HARSH task mistress…a positive sadist when it comes to blogs so you can only begin to imagine how many blogs I reject ;). Ok, enough of this! We all have things to do this morning/today/tonight and we can’t be spending hours with narf7 on a quest to goodness only knows where…time to mentally disengage and head off into the real world and get “doing”… thank you all for sharing the time with me to read what I tap out here in my early mornings when my brain is fresh and raring to go…most of you won’t see much of 3.30am so I am glad to translate it for you. See you all on Saturday when goodness only knows what we have been up to but at least we are living it to the fullest :o)

53 Comments (+add yours?)

  1. Roz Takes
    Mar 27, 2013 @ 20:04:54

    Congratulations both of you on receiving your Diploma. Martin wants to know does that now make you fully qualified hippies?
    The next time you husk the walnuts you should try some tie dying. Great fun. There are many things growing around the place, i.e onions beetroot, to give more dye colour.
    Like Steve, Martin also likes to do the shopping, so much quicker at it than I am and cheaper too. I always seem to add things that I don’t really need. He also does most of the cooking, no chefing, men are chefs not cooks I am told.
    Loved the post. A great read as usual.


    • narf77
      Mar 28, 2013 @ 03:25:39

      I do most of the cooking here. I might be a mere lady cook (;) ) BUT I am a qualified lady cook ;). Steve makes the best bread, soup and absolutely the very BEST fried rice ever though and all without having to go to cooking college for 2 years like Stewart and I did! Yes…we are now officially qualified (some might say overqualified 😉 ) penniless student hippies. My fingers are brown. They have been scrubbed to the bone and they are nice and walnut brown. I did a bit of research and found out that walnut husks are used to dye wood a “glorious walnut brown” including floor boards…sigh…I guess if I ever want to do a reverse Michael Jackson I know how! 😉 I am off to the girls this weekend for a weekend of blackberry killing, sobbing over what they have done to my once lovely garden, sleeping with queen Qi and most likely a massive Korean feast on one of the nights. I will, as always, take lots of photos…might even get the girls in one of them (doubtful but you have to try 😉 ). Talked to Stewart last night and he is doing really well and is amazingly happy now with Kelsey living the inner Melbournite lifestyle. Apparently he only has to walk for 15 minutes to get to his office. The office must have heard about this hardship and are contemplating moving…2 minutes away from where he lives… I guess he could just string a long lead to the office through the window and could work from his bed? ;). He was telling me that their entire food budget (for 2 adults) is around $35 a week because they buy everything from the markets. They live 3 minutes away from the markets and get bargains all the time (they know when to shop 😉 ) and last night he was eating homemade sweet and sour pork made with an entire pork fillet that they picked up for $4…they got chicken thigh fillets for $2 a kilo…if he wasn’t my son I would be twitching! ;). Cheers for the lovely comments on the blog by the way Roz, it’s great to keep in touch and to share things this way 🙂 Say “Hi” to Martin for me from one cook to a chef…something like “The Cook and the Chef”! He is Simon Bryant to my Maggie Beer 😉


  2. brymnsons
    Mar 27, 2013 @ 20:42:00

    The walnuts were very interesting Fran. I had no idea that they looked like that, how do you know they are ready to pick? How long do you store them for before you can eat them? I love the idea of using them to dye material….
    That’s a wonderful photo of you both, well done! I hope you will put a copy up in the house 🙂
    I twitch everytime I see Earl on the table. Slapped bum from me lol. He really is a character eh. I love the look of the lasagne too, yum! You can adopt me anytime you like 🙂


    • narf77
      Mar 28, 2013 @ 03:33:11

      Those husks are supposed to split open and dump the nut on the floor Kymmy. We can’t let them do that because the nut is eagerly pounced apon by any and everything that inhabits Serendipity Farm for a free feed (most of the animal kingdom aside from lions, elephants and giraffes apparently 😉 ). I think it is possums because there are so many feral cats here now that a rat/mouse wouldn’t stand a chance! You can eat the nuts straight away. I have been snacking on them as they are lovely and sweet but they are a different texture and are a bit rubbery and not like dried nuts. You just leave them for a month or so and they age to the nutty consistency that we usually get them at. I store them in the shell as they last longer and don’t go rancid that way. If you shell them you have to put them into the freezer :). The husks are bollocks. I have brown fingers and look like I chain smoke road tar at the moment :(. I am off to town on the weekend and have NO idea how to get the stains off my fingers so might have to wear gloves ;).
      Steve was taking a photo of me making pasta and suddenly Earl was “there!” He is like Peppie la Pew and can spring! He adores eggs and with 5 eggs in that pasta it suddenly became irresistable to that inquisitive beak. Earl has no manners whatsoever. No point in trying to discuss etiquette with him because he is deaf when it comes to manners and is destined to be an uncouth youth for eternity so we just grab him and hoist him off the table. Smacks don’t work because it’s like sending a naughty boy off to get the cane…its a buzz! We turn our backs on him and forceably ignore him if we want him to get the point and that works. He doesn’t like being excluded. Just be warned…this house is full of ill mannered youths that jump up so we are hoping that you will understand that for a day or so they are going to want to “greet” you with their customary jumping events…we will do our best to minimise the impact 😉
      We can make pasta together and lasagne when you come over :). Consider yourself adopted…but you have to curl up with Earl 😉


  3. rabidlittlehippy
    Mar 27, 2013 @ 21:47:45

    Wow. Love your posts but where to start commenting back. 😉
    Love that you too preserve your bounty from Summer for another time. There really is nothing like pulling out preserved Summer galore in mid-Winter and remembering back to those now golden Summer days with fondness and then being able to enjoy the taste of Summer all over again. It’s more than just food but memories too, not to mention a healthy dose of “I grew this” pride attached for good measure. Had a look on eBay and Gumtree to see if there were any local vacola units for you and I’ve emailed you my findings. Consider it a thank you for my morning “check this out” email I’ve been fortunate enough to receive from you these last few days. I DO read them all. 🙂

    As for my haws jelly, sadly it’s more like a thick viscous syrup as I substituted the lemon juice of which I had none available for citric acid. i misunderstood its use. It was for a dose of pectin that it’s added, not acid so the citric acid didn’t work. Next time I would mix the haws with apples and make an apple jelly instead. Nothing wrong with the flavour though. It’s almost Christmassy but earthy Christmas as opposed to the Summer fruits and tropical tastes we here enjoy at Christmas. I heartily recommend collecting your wild apples and haws and jellifying the lot together. 🙂

    I love that Steve too is a fidget, just like MY husband too. He doesn’t do computer games or sitting and watching a movie but in stead is usually pootering around doing something. If he’s sitting in a chair doing nothing either he’s just woken up and do NOT get between him and a cup of tea (his morning process is single-mindedly switching on the kettle and getting a brew on) or if it’s not morning and he’s sitting doing nothing, stay away as he’s probably highly contagious. 😉
    My morning routine is similar to yours. I come out bleary eyed using iPhone light to guide my way, clothes in arms and switch on the lamp or light a candle (I love soft electricity-free light first thing) before pulling on clothes and firing up the laptop. From where I sit I look out our currently curtain-less back sliding doors and get to watch the light slowly oozing across the horizon. Sometimes it surprises me and I glance up to see full daylight outside but now with the darker mornings that is not happening.

    LOVE your walnut pics, even with your pretty dyed hands. 😉 I believe the dye makes an excellent hair dye along with anything else dye you might need. I reckon I might plant a few of my walnuts. You will need to tell me what this scarifying or whatever it is that I need to do to them is though. A horticulturalist I am not! 😉

    Your muffins look fantastic as does all your cooking. Has Steve needed you to let out his trousers yet? 😉

    Feeling even more honoured to still be on your RSS list too. Such high standards and I am glad I pass them. 🙂

    Anyway, set the alarm earlier as I’ve been dozing in again 😦 and I want those morning hours to myself again. Early to bed and early to rise, he who lies late will never be wise. I would dearly love a little wisdom sometime. 😛

    Sleep well dear one and we shall chat in the wee small hours when we nutters awake. 😉


    • narf77
      Mar 28, 2013 @ 03:57:00

      I tasted some local haws yesterday because they were large, bright deep red and called me. Steve said “do you eat EVERYTHING?” ;)…I wanted to see what they tasted like after I had just sampled an acorn after reading that the acorns with small caps for their size are generally less bitter than their large capped brethren and they are right! I am going acorn collecting (thousands of them lying on the ground right now!) to have a go at making acorn flour. I have to say the acorn that I ate wasn’t very bitter at all and had a pleasant sweet flavour. I wouldn’t make a habit of eating raw acorns but apparently it doesn’t hurt to eat one out of the batch you are going to deal with to test the waters to see how much tannin they contain before you start washing/soaking them…don’t you LOVE this freeby deal! I was lamenting how most Tasmanian’s have fruit trees and very few of them actually use the fruit. On our dog walk yesterday I ate an acorn (and realised some possibilities), I tried a haw (more possibilities but mine involve cooking apples and haws to a puree and then dehydrating them into leather) and I lamented a gorgeous apple tree covered in blackbirds with apples rolled down into the gutter spoilt when someone could have used those apples to extend their pantry :(. Same goes for pear trees. I have noted that pears are the ONLY fruit that possums are not partial to. Blackbirds seem to leave them alone (at least till they are ripe 😉 ) so pears are GO here on Serendipity Farm…our trees here get all of the leaves eaten from the branches but have pears hanging from them unmolested…go figure!
      Steve only watches television after he has exhausted all possibilities other than occupying his mind with mindless drivel (read his hillbilly stories 😉 ). He isn’t just drooling in another land when he watches though, there is always a guitar in his hands and he is practicing some minor, major or other weird scale pattern while he is watching (not plugged in…I might have to say something about that!). Steve is to coffee what Martin is to tea. I have a deep understanding about tea…I can’t give it up because my life is miserable without it BUT I only have one mug (bucket) in the mornings now while I read my Rss Feed Reader first up and I treasure that very first cup. It greets my day (after Bezial’s waggly tail heading off to take up my vacant warm spot on my pillow as we hand over the guarding of the house 😉 ) and without it I am nothing 🙂
      I prefer “Old School” radar to any form of light in the morning. I am very good at navigating our home in complete darkness and just “know” where that pesky large chunky foot post is on my side of the bed thanks to hitting it and leaving bruises…”fool me once post!” All I have to do is touch the wall lightly occasionally as I head out to the kitchen and I dare say one day my “touch” marks will be left on the paintwork as indelible reminders that blindness isn’t the end 🙂
      I am too early (and face the wrong way) to get that early morning light BUT to be honest, it doesn’t matter here in Tassie as the sun rises after 7am when I am well and truly finished and off to get Steve’s cup of coffee in bed and prepare my chooks early morning degustatory platter of scraps to welcome their day 🙂
      Put the walnuts in a large ziplock (or freezer bag) bag with some seed raising mix (or potting mix or even dirt if that is all you have) that has been dampened (not sodden, just damp) and put them in a dark place (we use an esky with the lid on) and “forgedaboudem” till spring. They will have enormous root systems by then and you just plant them the shooty bit down (they always sprout roots first, shoots second remember that 😉 ). Try growing a chestnut as well as they are prolific and I got so many chestnuts out of a bag I bought from the greengrocers and forgot that I gave most of them away :).
      Steve is very measured about what he eats, treat wise and isn’t like me (read “greedy guts” 😉 ). He can make a bar of chocolate or a bag of crisps last a month. I can’t. I see them, I eat them! :).
      I am still working on my comments here and it is 3.53! I got up before 3am (cheers possums and Earl and full moon all combined 😦 ) and had a few comments to reply to. I am spending a couple of days drastically reducing my rss feed reads…its like lambs to the slaughter in there! My dear constant readers get immunity but there are blogs in there that haven’t posted since 2009…why on EARTH did I add them to my rss feed read?!!! I don’t want to return from my daughters and see forty squillion posts…nothing can make a persons stomach sink quite so fast as forty squillion posts to read and no ability to just dump them ;). Best head off and find those treasures of posts to stuff into my various folders and maybe, if they are interesting enough, to send to fellow almost horticulturalist bolshie little hippies 😉


    • Linne
      Mar 28, 2013 @ 08:32:49

      Rabid, just a note to say that if you are using apples for pectin, the greener the better! They work a charm, though! Good luck. ~ Linne


    • thinkingcowgirl
      Mar 30, 2013 @ 07:12:33

      Oh, a friend just gave me hawthorn syrup for my birthday – she tried to make jam too but it didn’t work – maybe it’s in the haws?! Unjellifiable.


      • rabidlittlehippy
        Mar 30, 2013 @ 11:15:13

        They must be low in pectin I think. I reckon apple and haw jelly would be perfect though, using sour apples. 🙂

      • narf77
        Apr 03, 2013 @ 06:09:56

        Haws are like that…in both persuasions ;). I agree with Jess…I would use green apples to make some homemade pectin and would give it another go. I wouldn’t even bother with the jelly or syrup I would just cook them down to a pulp and would add them to apple and would make fruit leather and be done with it. 😉

  4. Kaye Wheeler
    Mar 28, 2013 @ 00:32:56

    Congratulations to you both, Fran, on your graduation – really nice photo – you looking so much like your mum.
    Your comments about our increasingly litigious society reminded me how refreshing it is to live and work in an Aboriginal community. The kids come to school barefooted, all drink from the same bottle, share their lunches (a big no-no in city schools – might get germs) etc. They race barefooted through the bush chasing goannas, shinny up trees and leap into the creek from the branches, big kids take little ones swimming with no adult supervision, they drive cars straining to peer over the tops of the steering wheels, all sleep together, wear each others’ clothes etc. etc. We’ve been out bush with elders during school time identifying bush tucker sources and sampling bush plums, nuts from trees , konkerberries, wild honey from anthills and ‘sugarbag’ that we hacked from trees with sharp axes and climbing trees to get the ‘chewing’ gum. Solicitors would have a ball here – but who could one sue? Ha, ha. I love it. It reminds me of my childhood when we were allowed to be kids.


    • narf77
      Mar 28, 2013 @ 03:36:40

      I was just going to say that Kaye! Sounds like my own childhood back last century when kids were allowed to make their own world discoveries and if you limped home with something cut or broken your parents shrugged and took the appropriate action and didn’t go off hunting for someone to sue. Love the picture you just painted. I would love to go hunting for wild food with the locals :). We could have a mutual share fest. I could teach them about permaculture and they could teach me about life. I think that cross cultural opportunities are few and far between in Australia, we all need to learn from each other to get the best of life and more of us need to venture up to learn from our friends up north 🙂 You must have a ball you lucky girl 🙂


    • Linne
      Mar 28, 2013 @ 04:29:34

      Kaye, where is YOUR blog?? and that is not a hint; it’s a SHOVE!! LOL
      No time now; more later . . . ~ Linne


    • Linne
      Mar 28, 2013 @ 08:34:29

      Kaye, you have NO idea what a relief it is to read your viewpoint. I share it, of course 😉 I would really love to read more about your life and learnings. Please start a blog . . . please?? ~ Linne


  5. Angela @ Canned Time
    Mar 28, 2013 @ 07:22:48

    Congrats Fran. What a great accomplishment and congrats (to a much lesser degree) on those veggies! I’d kill for a few of the tomatoes, an eggplant or two and the walnuts are just unbelievable….you really do have a lovely home and hubby.


    • narf77
      Mar 28, 2013 @ 09:44:20

      Cheers Angela…Steve is laughing as he hasn’t ever been called “lovely” before ;). I have brown hands from those walnuts and won’t make the same mistake next year! I should have worn gloves and now I am going to have to WEAR gloves till the brown staining wears off 😉 Lucky it’s cold here eh? 🙂


  6. Linne
    Mar 28, 2013 @ 08:36:13

    Narf, I will have to respond at length another time. But I love the post!
    and the photo of you two in your gowns! Congratulations!!!
    I’ve never tried eggplants . . . ~ Linne


    • narf77
      Mar 28, 2013 @ 09:45:51

      Eggplant is delicious, soft and silky when cooked properly and entirely unctuous and can be whizzed up into baba ganouche a delicious Middle Eastern dip/spread. I give some to my daughters and eat the rest. Steve isn’t a fan so all the more for me! 🙂


      • Linne
        Mar 28, 2013 @ 13:39:48

        sorry, mea culpa; I have eaten eggplants and love ’em; what I haven’t done is grow ’em. 😉 Love baba ganoush and also a dish made with lamb that looks a bit like lasagna, but whose name escapes me at the moment . . .

      • Linne
        Mar 28, 2013 @ 13:42:14

        just read Pinky’s reply; moussaka! that’s it!! Ask and the answer will appear, apparently . . .

  7. brymnsons
    Mar 28, 2013 @ 10:21:40

    Fran, try cutting a lemon in half and sprinkle with some sugar or salt and scrub your fingers with it. Otherwise put some olive oil ,(any oil except car oil 🙂 ), on your hands sprinkle on salt and rub and scrub. Hope that works for you


  8. Pinky
    Mar 28, 2013 @ 10:42:48

    Hey there Fronkii I always read your posts, with a mix of jealousy at your ability and mirth at the way you describe things. Love it all. The start of your blog sounded just like Mum! 🙂 The bit about homemade produce etc. I am a lazy bum. Hoping to rectify that now I’m part time by taking more notice of the “garden”, but more importantly, a bit of renovating in the form of decking and external pergola/roof so we can live outside a bit more. SO wanting to make an outdoor domed brick oven to cook stuff in, need to replace most of the windows in the place as they could be poked out with a bit of firm pressure on them and get rid of all the asbestos in the ceilings. Bit like shutting the door after the horse has bolted for me but a necessary thing for if we ever sell this place and move. You could make a moussaka with all that eggplant. Make a vegetarian one for you with that Keffir ricotta as well as a meat one for Steve. Happy Days! Wouldn’t it be great if Kaye bought her kidlets she teaches down to Tasmania to visit your farm and they could teach you more about bush tucker too. xox


  9. foodnstuff
    Mar 28, 2013 @ 13:08:24

    Have downloaded the new feed reader but not installed it yet. Must get cracking. Didn’t know it was independant of the browser. I hope I can now read your blog without the crash that Firefox usually does. It’s not used to all the work it has to do to download such a monumental edifice. 😉

    Liked the photo of you and Steve. Now I know what you look like. Up till now it’s been all Steve. Not that he isn’t a good looker, of course. Hippies in academic gowns doesn’t quite gell, though. Congrats anyway.


  10. christiok
    Mar 28, 2013 @ 13:38:42

    Thanks once again for linking Farmlet into your post, dear twin. I’m printing out that Steve Solomon article right now! I’ve just gotten my seed potatoes (German Butterball and True Blue) from Territorial Seed and they are sprouting eyes in the kitchen window as I type. I’ll plant them later, after tonight’s full moon, when the moon is waning and the Farmer’s Almanac says to plant root veggies. I know exactly how you feel about the plethora of blackberries and not having the gumption to pick them ALL. Maybe there are just too many? 🙂 Hey, what stove was the pasta sauce simmering on if not Brunhilda? Do you have an electric or gas stove as well? I’ve just now subscribed to both Rabid’s and Linne’s blogs — Canada is our neighbor! And speaking of neighbors, one of ours just gave me some kefir grains and they are sitting in milk on my kitchen counter! I knew what they are because of you, and am going to make some cream cheese and I’ve mixed a bit of the whey the neighbor also gave me with some flour to try a sourdough starter! It looks like your kefir bowl, so I haven’t managed to kill it, yet. I didn’t know walnuts looked like that, with the green outside husk. Very interesting. Oh, and the B.O. is as weird looking yet loved by all children and elderly without exception, just like Steve. We went to the bookmobile today, and as soon as he walked in, the woman on a walker snagged him and talked with him the entire time I searched for the John Grisham book he wanted…just today’s example. 🙂 And finally, I LOVE THE PHOTO OF YOU AND STEVE!!! I am also printing it out and putting it on our fridge. I showed it to the B.O. and he said, “Yep, definitely Maureen O’Hara.” Love from Olalla.


    • christiok
      Mar 30, 2013 @ 03:00:36

      Hope I didn’t hurt your feelings in my comment about the B.O. being “weird looking” like Steve. Steve is absolutely darling, and weird is good!! I’m also thinking of you this weekend with your daughters…and hope you can get a picture of them, too!


      • narf77
        Mar 30, 2013 @ 04:07:16

        Lol I didn’t even register that you said it! ;). I have been “flat out like a lizard drinking” for the last week with studies (we are currently doing the assessment for our first unit of study), the garden (transition time in the veggie garden), offloading heaps of RSS Feed reads and racing about getting everything sorted for Easter and for heading off to my daughters house in town. I made bread, a hot cross loaf and Brunhilda has been working hard :). I will get a picture of the girls but I am going to have to photoshop them as clowns as they HATE their photos being shown and they read the blog so I couldn’t get away with it ;). I have SO many things to do over the weekend I am exhausted already just thinking about them! I hope you have a lovely Easter weekend too 🙂 Steve would take “weird looking” as a compliment by the way…remember he is an Aquarius 😉

  11. athursdayschild has a long way to go and much to be thankful for.
    Mar 29, 2013 @ 06:11:36

    Fran, I’m glad to know your name. This is the first time I’ve seen it in the posts, well comments. Mine is Jerri (pronounced jera, something my parents did, so I stuck with it. Love your picture. You are a good looking couple, and you look alike as well. Chris also plays the guitar, nor can he sit still, the reason for so many house and outdoor projects. We have a few walnut trees on the farm, a bountiful crop last year, most of which we gave away. I picked them, and Chris tore the green husk off….you can run over them, but he wore gloves, and the stain still went through somewhat. I don’t really like walnuts, but use the oil, which I actually buy at the store, for our salads. It just takes a drop. The year before last we had great blackberries, and I love using those. We have tons growing all over the fields, but you have to be quicker than the deer in getting to them. I didn’t know you could freeze pasta sauce. I would much rather freeze than can….I’m just so unsure when it comes to canning. We had great pears a few years back. I did can those, and they turned out great. I asked my aunt to come over and help me. I wouldn’t put enough sugar in to suit her. I’m not big on using a lot of sugar, although for the last few days I have been craving sweet. I finally made myself some kheer (Indian rice pudding) which solved the craving. Back to that spring cleaning I started since inside construction has ended for awhile.


    • narf77
      Mar 29, 2013 @ 06:39:15

      I don’t like my name either ;). I use dates for sweetness whenever I feel a need for sugar but I am most definately a savoury prefering person so they are just there as a back hint of sweetness in my green morning smoothies. I am not a big fan of preserved fruit and would rather make fruit leather or something “interesting” with it like a spiced jam or chutney. I prefer “value adding” to things like tomatoes etc. and would rather continue on and make pasta sauce than leave them watery and floating in a jar (ech!). I love rice pudding. Have you tried using date paste to give a bit of sweetness? It’s great stuff :). I would rather eat my fruit from the tree or dehydrate it than have it bottled (what we call canned 😉 ). Funny how all of our men play guitar…maybe one day they can get together in a cosmic ethernet jam 😉


      • Pinky
        Mar 29, 2013 @ 16:06:09

        I’m going to be making the Spanish rice pudding this Easter. It has a tin of condensed milk (i’m using skim) 5 cups of whole milk, medium grain rice, couple of sticks of cinnamon and some thinly shaved lemon skin (no pith). It is divine either hot or cold and great for gluten free breaky for anyone the next day. It cooks either on top of the stove or in the oven. YUM! I like bottling good fruit in season as it’s nice to know where your fruit comes from and whats been on it and you can have it cheaper than the shops can sell it to you. I found Mum’s dehydrator languishing in the back room with everyones stuff I seem to be looking after and might give it a go.

      • narf77
        Mar 29, 2013 @ 16:33:58

        Go for it Pinky! By the way, when are you starting your food blog? You cook amazing things and there are lots of people out there who would LOVE to follow your exploits including me :). Buy some fruit and get dehydrating and that rice pudding sounds heavenly. I could make it with coconut cream and a recipe for soymilk or coconut milk condensed milk that I found the other day. I would go with the cocnut milk/cream recipe as it would give it a richer flavour. Lucky I like coconut really ;). Have a fantastic Easter and hugs from Tassie. Hopefully it is cooling down over there as it certainly is here. It’s lovely to actually want the doona over you at night (not that I need one with Earl around 😉 ) and it has been bliss to light Brunhilda over the last few days. I baked a hot cross loaf (buns go stale too quickly 😉 ) yesterday and Steve is going to post about it tomorrow as I won’t be here I will be at the girls 🙂

      • rabidlittlehippy
        Mar 29, 2013 @ 17:09:29

        Ooo I would LOVE a copy of that recipe if you care to share. 🙂 Please? 😀

      • narf77
        Mar 29, 2013 @ 17:19:16

        Pinky, it’s over to you 🙂 If she doesn’t reply Rabid, let me know and I will send her an email and will get the recipe for you ok? 🙂

  12. brymnsons
    Mar 29, 2013 @ 13:38:37

    I am a huge fan of Miss Betty. She resides in my house in the form of figurines, glasses, placemats, cocktail glasses, rug, lamp, flashing pen, wall hanging, pencil case etc… I have a display cabinet full of her lovelyness 🙂 Alot of my stuff has been given to me as pressies. I’m rather proud of the fact that I found how to change my avatar too lol. Happened by accident to be truthful 🙂


  13. ChgoJohn
    Mar 29, 2013 @ 15:42:45

    Congratulations on earning your diploma! I knew little of walnut harvesting, especially of the dye in their husks. It’s always nice to leave a post a little smarter than when you arrived. 🙂
    White eggplants are the forerunners of all others. The vegetables looked like eggs hanging on the plant, hence the name. I’m with you about freezing tomatoes. Every September I peel and chop plum tomatoes, place them into containers, and freeze them for use until the following tomato season. I save a fortune, not because they’re cheaper than tinned but I go to the grocery store less. So, rather than going to a grocery for 1 can of tomatoes and returning with 2 shopping bags full of impulse buys, I go to the basement and grab some frozen tomatoes. Money saved. .


    • narf77
      Mar 29, 2013 @ 16:30:03

      I am with you on the impulse buys ;). I feel a “ditto” moment as I didn’t know that about the white eggplants so I am leaving this comment wiser than before. That’s what makes this blog thing a whole lot more wonderful, you get to meet all sorts of people and get a free education at the same time :).


  14. brymnsons
    Mar 29, 2013 @ 20:40:40

    P.S. Keep meaning to say spray your powdery mildew with a solution of water and milk, 50/50 x


    • narf77
      Mar 30, 2013 @ 03:57:35

      I did Kymmy, it was just a bad year for it. The poor zucchini were too far gone and it spread to the silverbeet but nothing else suffered from it. I did notice some mould ladybirds on the leaves so I decided not to spray any more and let them have as much delicious mould as they liked 🙂


  15. Debi at Life Currents
    Mar 30, 2013 @ 03:34:28

    Oh my, where to start…
    I love to make big batches of sauce. I have two huge bowls of veggie broth in the freezer right now waiting for Dan to make his Gumbo for Easter. If there’s any leftover I’ll get to make something yummy with it.
    I volunteer at the local aquarium and I used to work in the husbandry dept preparing meals for the fish. The meals all get a nice dousing of spirulina. So, I’m familiar with the smell too!
    Those walnuts are gorgeous! I had a friend who used to have a tree, but he never got any fruit. I think the critters took all the walnuts before he got any.
    Your sourdough has me inspired to do more with mine. In fact, we had some fresh bread last night. I’m going to try a chocolate cake once I get back in the kitchen and once Easter is over. The sourdough critters are on the counter right now eating their meal and playing.
    Congrats on the Diplomas! I love the picture too!
    I’ll be your adopted mealtime girl, but I’m a little far.
    Dan uses Google Reader too. Made him sad when I told him about it going away. We’ll see what he decides to do. Me, I just use facebook as my “reader”.
    With that, I suppose I should go do “something”. We are hosting Easter dinner for the extended family this year. So, I’ll be making several salads so that there’s something for me to eat.
    Happy weekend to you!!!! 🙂


    • narf77
      Mar 30, 2013 @ 04:03:27

      Happy Easter right back atcha 🙂 I am off to my daughters for Easter so I dare say we will be eating Korean food (their latest favourite thing) and I will be hacking my way through some major blackberries that have taken over their back yard (handy having a horticulturalist for a mum 😉 ). I have never had gumbo and the reason is that I have a real problem with okra. That said, I am going to plant some this year just for those gorgeous flowers. I dare say it will get polished off by the natives but they can have slug slime in their mouths ;). Major kudos on the sourdough critters :). Mine is in the fridge along with my kefir grains to slow them down while I am away as I don’t want to take them with me and Steve would forget to feed them. I love my new RSS Feed Reader but Google shouldn’t have taken their reader away. It’s not even on their toolbar menu any more! (I use Google as my homepage) If I want to access it, I have to do a search for it :(. Again, have a gorgeous Easter and hopefully your leg gets better soon…just be careful in that gym 😉


      • Debi at Life Currents
        Mar 31, 2013 @ 07:53:17

        We actually don’t put Okra in our gumbo. Red and green peppers, celery, tons o’ spices. He usually makes half veggie for me and adds chicken and Andouille to the other half. For Easter he’s making the whole batch meaty, so none for me. But, I’m making like 4 salads so there will be plenty for me. 🙂 I’ll post the menu eventually.
        What did you decide on for your reader? Dan is trying to figure out what to use, but may just not bother with it at all. We will see. Enjoy your Korean food! 🙂

      • narf77
        Apr 03, 2013 @ 05:29:20

        I chose FeedDemon Lite 4.1 as my new reader and love it :). You can find it here (for free) if you want to use it… I am addicted to reading blogs through my RSS Feed Reader and that’s what got my lazy nightloving derierre out of bed in the first place (well, socking it to the Daylight Savings “man” was the initial reason 😉 ) and turned me into an early morning chicky. I couldn’t imagine not having blogs to read in the morning and pretty soon with winter sneaking up on us I will be up early, stoking the wood burning stove and prepping bread etc. in my mornings prior to settling down to read my blogs and I can’t wait! :). I am going to be waiting for your gumbo (minus the snotty slugs) recipe with baited breath…don’t make me wait too long or I will pass out! What a gorgeous husband you have :). Steve makes the BEST fried rice known to man and will occasionally make me a batch of fried brown rice which is amazing. He also makes the best soups and bread but loves using ingredients that are not conducive to maintaining my newfound ability to see my feet without sitting down on the floor. If I want to maintain my girth (or lack of it more to the point!) I have to cook my own grub ;). The Korean food was amazing! My daughters are kimchi factories now and have new batches on the go and various stages of fermentation all the way through to complete (and most delicious) kimchi…I am in awe of them! They also have the most AMAZING store cupboards full to the brim with interesting stuff. Sweet potato noodles, every kind of unusual pasta known to man, Japanese, Korean and all different kinds of seasonings, pastes, ferments, a freezer full of awesomeness and as they don’t have anyone (read “Steve!”) turning up their noses at their creations they can both go nuts with what they make and how they prepare it.

  16. Linne
    Mar 30, 2013 @ 05:19:44

    Thanks for the link to TMEN and the Steve Salomon article. I have used Territorial Seeds for years and always been happy with them. ~ Linne


    • narf77
      Mar 30, 2013 @ 05:22:03

      He now lives not 10 minutes away from Serendipity Farm and I went to a field day on his property last year to learn how to develop our soil for prime veggie growing :). He is a real old hippy himself and when he realised that my friend and I were too, the whole tone of our meeting changed :). A really nice man who just wants everyone to know how to grow the best food that they can for their families 🙂


  17. Littlesundog
    Mar 30, 2013 @ 05:26:30

    Congratulations to both of you!! And what a great photo of the two of you also!


    • narf77
      Mar 30, 2013 @ 05:27:33

      It was blowing a gale and Steve had just run from setting the camera on our tripod to take a shot so we look a bit unbalanced ;). Story of our lives really ;).


  18. thinkingcowgirl
    Mar 30, 2013 @ 07:27:26

    I was wondering what you did with all this amazing food you produce – with your new slimline self and green smoothies I thought ‘Steve must be the size of a house’ 😉 But no, he is similarly svelte. You’re not feeding it all to the dogs are you?!

    Lovely gowned up portrait, you are both glowing 🙂 Well done! After I did my degree I swore I’d never put myself through it again – that was until I got enthused by horticulture and garden design. Then you couldn’t stop me. I have used photoshop, it’s really good for giving visuals to clients – I was amazed when I realised you could import plant images into a 3d drawing and ‘soften’ them with erasor brush strokes so that it looks really natural. Amazing. Trouble is, I only used it once or twice and when I went back to do it again I’d forgotten everything I’d learnt! Ended up having to pay someone to do it in the urgency of a job situation…use it or lose it as they say 😉

    Those walnuts are superb, it never really gets hot enough here for ripening. I went to this town in France once and there were walnut trees everywhere – a little hazardous to say the least…

    What is the spirulina for?

    Happy Easter Pope Frances I hope you will be blessing from the balcony on Serendipity Farm 😉


    • narf77
      Apr 03, 2013 @ 06:08:35

      Steve has a fast metabolism and doesn’t run to seed unless he imbibes a LOT of booze (which he is actively avoiding now) and I just don’t eat it. Poor Steve has to wade through the food as I keep producing it and have no desire to minimise my efforts ;). I think I might have to start leaving anonymous baskets of cake on our poor long suffering neighbours doorsteps. We were in the process of being blown away in that photo and Photoshop is totally addictive! We just bought a pen tool/tablet that we can use to actively draw in it and will be doing some serious tutorials over the next few weeks to get ourselves really into it. After that we have Adobe Illustrator which was the real reason for our wanting to dabble in the “media arts”. We aren’t being taught Illustrator in this course but we are considering taking it next year as we can import straight from AutoCad into Illustrator and can do some seriously amazing stuff with Client briefs that just aren’t possible in AutoCad. We can also make our own websites (the reason for the course) as we like to be hands on in everything that we do (then you have only yourself to blame if things go beely up 😉 ).
      Tassie is known for its apples, walnuts and hazelnuts and soon its truffles (in production as we speak) but a lesser known crop is its poppies (alkaloids) and we produce a large quantity of medicinal poppies here. They grow on the road verges! No idea or inclination of how to use them “medicinally” but they are pretty :).
      The spirulina is being slowly (teaspoon by teaspoonful) added to my morning green smoothies. It smells like hades and tastes like dead fish BUT I am assured it is fantastically good for you… I say “whatever!” I have almost 3 kilos of the stuff that I bought back when Steve and I were body building at the gym after a tip that it was good for vegan muscle mass (protein is also good for vegan muscle mass but at the time I lived on veggies…yup, I was a dumbass 😉 ) and after opening it and almost fainting at the smell and then not even being able to stomach 1/8th of a teaspoon full (admittedly NO-ONE eats it from the teaspoon…consider it a life lesson that I will NEVER forget! 😉 )…It got tucked away and forgotten about. I rediscovered it and decided to give it another go and lo and behold, I can use it in my smoothies! May as well use it up as I certainly have enough of it! 😉
      I missed the Midnight Mass on the deck and have been ceremoniously fired from my lofty position…oh well…it was fun while it lasted! 😉


  19. ybertaud9
    Apr 08, 2013 @ 06:15:44

    You take blogging to a whole new different level… an adventurous mini story filled with life photos and great details. Got to try your sauce & congrats to a wonderful harvest & your diplomas. Bravo!


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