Holy crap I turned into Denise Scott!

Hi All,

Did you all miss me on Saturday? Don’t tell fibs! You were all happy to get a solid 15 minutes to yourselves without having to wear a literary snorkel and come up for air at regular intervals thanks to my completely bolshie disregard for the use of correct grammar. Who needs commas and full stops when you can just go on…and on…and on… ;). I blame the liberal Australian school system in the 70’s where we were being used as experiments. I think my own personal school experience shows that liberalism DOESN’T pay! Glad they got over their need to go all existential on our young tender derrières and that a generation of 40 something’s (rapidly approaching 50 something’s) can’t spell or do complex maths.  Steve has been away and I have been left here to accomplish studying by myself. It was bound to end up in tears and with me almost burning down the house but he has NO-ONE but himself to blame, leaving a technophobic Luddite in charge of the computer. I spent all yesterday twiddling my thumbs and wandering around the house finding “other” things to do (remember, Pinterest was unavailable to me so whatchagonnadoeh?!) because when trying to follow our lecturers wonderful video of how to convert a video to Roto scoping, our Adobe tool to convert didn’t look like his and by the time I fiddled a bit I had rendered it completely different. I didn’t want to erase the program (also accidentally but there must be a bit of wishful thinking going on there 😉 ) so I had to leave it till Steve came back to sort it for me. I pride myself on being a pretty knowledgeable person but technology and “programs” in general leave me cold and twitching. I really can’t fathom how most of them work until I get practicing and I can’t practice on this one if I just stuffed it up! ;). The highly pathetic thing was that Steve got in, said “easy fix” and reset the program and showed me how simple it was to do what our lecturer’s vid wanted us to do. The problem was I am a creature of sequences…I am like the dreaded computer in that aspect (like repels? 😉 ) I need a series of processes to get me from “A” to “B” and if there is a break in transmission in any of the sequences I just never arrive at “B” till it is fixed and I can progress. Steve jumps straight in at “J” and then doubles back. He instinctively just knows how to deal with technology and I am eternally grateful that he does. My natural instinct is to hit whatever isn’t working or shake it around or if it is being really bolshie, throw it off the deck. Luckily Steve is able to rescue most technology from my grasp before I get that frustrated ;). I couldn’t progress through the video from “A” to “B” because my program didn’t look (or act) like his. How was I expected to follow the process if my program was different!!! Steve has officially been elevated in my eyes to necessary technological genius. That pretty much guarantees that he is safe from rat poison in his coffee no matter what he does 😉

0adcc936ec716a961d446c30b2bda21d

This image was to show that you Americans used to call “cookies” biscuits like we do! When did it change? Was it after that Boston tea party where everyone decided to bollock of the English or was it the civil war and when the Yankees won they decided to change all of the names so that they wouldn’t be aligned with the Brits? Either way…here’s the proof that cookies ARE biscuits!

DSCF3095

Butter, sugar and dates, a match made in date cake heaven

DSCF3098

One of my experiments with making apple butter with no added sugar. The end results are scrumptious. All I did was simmer these apples and those dates together till they turned into mush and all of the liquid evaporated leaving me with a delicious caramel flavoured apple paste that can be used in all kinds of things…now I just need to experiment to find out what!

After having to align dialogue and audio to our latest media assessment I am officially disillusioned with my voice. I was labouring under the false apprehension that I had the dulcet tones of a radio announcer. I learned that the reality is that my voice is a sad cross between Steve Irwin and Denise Scott. I realise that most of my dear constant readers have NO idea who Denise Scott is. Denise Scott is a wonderful Aussie comedienne “of a certain age” who much like myself grew up prior to mummies being concerned about their daughters sounding like Aussie fishwives and who just let us drawl our way into adulthood when our ingrained speech patterns could no longer be dealt with even by the likes of one Henry Higgins…sigh…here is a picture of Denise.

shortAndGirlyDeniseScottandJudithLucy

Denise is the one on the left. The other “lady” is Judith Lucy, they are seen here in their Short and Girly show. Hopefully they won’t be too grumpy that I used this image. I consider it promotional material and as a blog that supports strange and interesting (the feminine equivalent of “windswept and interesting”…) women I consider it my duty to promote their show…(do you think I got away with it? 😉 ). I think I might need to make myself one of those costumes by the way…I need something to wear out on my 50th birthday…

And here is a 17.35 minute Youtube video of Denise in prize form. Feel free to just listen to her Aussie drawl and picture narf7 hiding under the bed with Earl or if you have 17.35 minutes to spare you can sit down, grab a cuppa and laugh your bollocks off at Denise doing what only an Aussie Sheila of “a certain age” is able to do. I promise you, you won’t regret donating 17.35 minutes of what is left of your life to this healthy pursuit…what have you got to lose folks? 😉

https://www.youtube.com/watch?v=1nk5KkGs_SE

And here is what she sounds like. I am going to post a link to our animation. I am NOT going to post the audio quotient of it. After listening to Denise Scott you will know why. I am officially traumatised by this whole experience and after posting my assessment off to my lecturer I am going to slither under the bed with Earl to share 2 pints of good ice cream and I might even let Earl lick the spoon with me…

DSCF3105

Earl telling Steve that his dirty socks might be past their use by date…

DSCF3111

The gallon jar of New Yorker chocolate chip cookies that I found the recipe for on Pinterest. It is good for some things aside from wasting time 😉

DSCF3121

More excess kefir grains…these things just keep on getting bigger and breeding! I put the teaspoon next to them to show you the size of them. If living most of the time in non-dairy milk is harming them I can’t see how 😉

Not only did I have to upload my Aussie drawl to my lecturer but I had to do something technical unsupervised! I may just have burned down the house by accident folks…I had to download Google Drive so that I could share Steve’s animation (MUCH bigger than mine) with our lecturer because it exceeded the size limit on our TAFE website. I also had to zip our animations involving me first finding where “zip” was on our computer (admittedly I IMMEDIATELY phoned Steve up knowing that he was still in phone range and able to be reached), second putting the animations and their accompanying movie clip into the zip folder and thirdly sending the zip off. As mentioned, mine was small enough to slip under the TAFE Nazi size limit ruler but Steve’s was well over the limit. As he is over the limit, Google can “Drive”. Get it? I made a pun folks. Well “I” thought it was funny! ;). All of this technology has my brain whirling and I don’t know how to “share” Steve’s uploaded document in Google Drive with our lecturer! I just sent of a missive to him dumping it fair and square into his lap. You want me to wantonly engage in random technology sir, you show me how!

DSCF3114

How pretty is where we live? This was taken by my humble little Fuji point and click camera off our deck last evening as the sun was starting to set. This makes all of the blackberries, the weeds, the rocks, the clay, the everything else (possums and wallabies I almost forgot them!) worth it 🙂

DSCF3117

I zoomed in on Redman Island so that you could see the reflections in the water. I want to get a kayak and pootle around these waters, a great way to get upper body and back strength…I had best get an industrial sized life jacket as I can’t swim 😉

DSCF3135

A little clump of lilies up for another year down in the wilderness part of the garden

Next I have to wait indoors near the telephone. Steve ordered some camera cleaning fluid, some camera cleaning swabs and a blower to hoof the miniscule specks from his new camera lens so that it no longer looks like it has measles in every photo. He was unaware that heading out at night time in the freezing cold trying (unsuccessfully) to get an elusive shot of the Aurora Australis would result in no image and a whole lot of water spots. They certainly don’t tell you about THIS when you are paying over a considerable portion of your children’s inheritance to purchase a new DSL camera do they! I will keep my little point and click any day rather than have to either pay someone $100 to clean the lens or learn the precarious art of “how not to stuff up your DSL lens and have to buy a new camera”.

DSCF3123

This is a Brachychiton populnea that we grew from seed. We have lots more like this one and it has been planted next to a large specimen that is on it’s last legs thanks to borer predation

DSCF3124

Another Brachychiton, this time a rupestris or “Queensland Bottle Tree”. A lovely little specimen that we also grew from seed. They aren’t supposed to grow down here…this little man has other ideas about that!

DSCF3126

You probably can’t see the “canopy” of this Brachychiton. It’s a discolour and has taken off like topsy. It was half this size when we planted it earlier in the year and it absolutely LOVED our hot dry summer. In the background you can see our inherited tractor. One day it will get fixed but for now lets just call it an oversized piece of garden art and be done with it!

Back to the story…I got sidelined…never happened to me before in my life! 😉 So he ordered his innocuous enough products from Melbourne, just over the brine from us and discovered that it couldn’t be sent in the post because camera cleaning fluid is listed on the “DANGER WILL ROBINSON” list of things not to send through the post. O…k… so it had to be sent via the ferry and then delivered by a local franchise of “Star Track” a delivery service. He ordered the products on Monday and on Thursday he got a card left in the mail saying “signature needed”…sigh… so he phoned up Star Track and the nice receptionist pulled up the details and told him that all he had to do was leave the signed card in the mailbox and Bob would be our ubiquitous uncle. He dumped the card into the mailbox and headed down on Friday to find another card in the mailbox along with the first. This one had “SIGNITURE REQUIRED!!” underlined 3 times…so we phoned and found out that apparently this humble little delivery requires an electronic signature from the customer…sigh…just wondering why the receptionist couldn’t have told us that at the time? We phoned…again…and were told that they would redeliver on Monday…today. I said “get them to phone me 10 minutes before they get here so that I don’t have to camp on a deck chair for the entire day awaiting their majestic presence.”

DSCF3128

This is an Indian Hawthorn. They are quite happy in dry conditions and so this one is doing really well here on Serendipity Farm

DSCF3130

If you want something that you can use as a hedge, that is an Australian native and that could care less about cold, dry, wet, clay, sand whatever you want to throw at it get yourself a Westringia fruticosa. They will grow on a hot tin roof

DSCF3133

This is a grevillea. Not sure which one but I think they must be endemic to Tassie because there are lots of them around here growing in the wild.

Is anyone out there getting the picture that Steve isn’t here today? Well he isn’t! He is off with a mate and has left poor narf7 to cope, alone, with nightmares of technology swirling in my head…sort of the anti-sugarplums of the Christmas story AND I have to hightail it down the driveway to sign a card by some pompous delivery guy that I am most DEFINITELY going to give stink-eye to when he gets here! That means that I can’t walk Earl until the parcel has been signed for and delivered…that means the furniture isn’t safe. So far he has satisfied his testosterone by barking at the feral cats from the deck several times and forcing Bezial to play rough house with him. I know that soon it isn’t going to be enough to roll Bezial over on his back (pretending to be dead all the time) like a turtle and he is going to start nudging my elbow and bringing toys for me to chase him with around the house. Ignore that at your own peril narf7!

DSCF3137

A large clump of Dracena with a large palm tree peeking out from behind it

DSCF3139

The same palm tree taken from the other side and surrounded by Senna…yes…the kind that yields pods to be used for limbering up your digestive tract 😉

DSCF3143

This is a Mahonia or Oregon Grape. It is just starting to flower and after flowering it will produce electric blue fruit that jam can be made from. Last year I left the fruit too long and something scoffed it so this year I am going to keep checking and jam shall be MINE!

I experimented on the weekend. I made a batch of date paste like I normally do and then I decided to use up 3kg of small granny smith apples that were threatening to go over to the dark side and make applesauce. As I was pouring boiling water over my dried dates I suddenly had an epiphany moment…”what if I added a packet of dried dates to the applesauce? What if I then cooked them both down till they were thick and reduced and made an apple/date paste?”…good thinking narf7! So I did. And then I went all experimental again and did it with pumpkin and dates. I love the flavour of both of them but think that the pumpkin butter might just need some spice to give it more oomph. I have 11 jars of unctuous brown thick all natural fruit based pastes in my fridge to be used in all kinds of ways over the next week or two. I might try making my non-dairy kefir with some… I might also mess around with soaking almonds and making raw almond butter out of them which I inadvertently managed to do while I was trying to process some soaked almonds to make almond flour the other day. After using half of the almond paste to make my friand’s and crossing my fingers that they would work out (which they did) I then wondered how to use the rest of the paste? I tasted it and it was lovely so I added some date paste to it and used it in my morning pumpkin porridge.

DSCF3145

Here’s part of the reason why the wilderness area remains a wilderness area. That is a HUGE palm tree behind those blackberries…whatever lives underneath it is welcome to it! 😉

DSCF3146

A very trustworthy dog having a bit of a sniff around outside our front gate. I am standing at our front gate taking this image and the river is just on the opposite side of the road

DSCF3150

If you thought that growing azaleas was hard and that they were delicate think again! This azalea has spent the last 20 years down at the bottom of the property with bucklies and NONE chance of getting supplemental water. It seems to be happy enough with it’s aggie mates. Mass planting keeps soil moisture in and that’s what I plan on doing here…planting the wazoo out of Serendipity Farm so that it naturally forms cycles of growth and decomposition that perpetuate the cycles. All I have to do is get those cycles going…(and get myself motivated! 😉 )

The fully enclosed garden is scratching on my subconscious. I can feel it reminding me that all of the various seeds that I have littered all over Serendipity Farm are going to need to be planted out soon so that I can get them into the garden for the start of spring. Frankly, that’s a terrifying thought! We are still missing a wall, a gate and the roof at the moment and nothing much has happened up in the garden since I last posted about it aside from the odd chook invasion. We are being promised 3C days for the foreseeable future and our workload is conveniently huge allowing me to bury myself in study and avoid the fact that there are entire decomposing trees inside the 3 standing walls of the veggie garden where in a few short months some crazed idealistic part of me has visions of green fecundity. I wish I had bought more ice cream…”MOVE OVER EARL I AM COMING IN!” 😉

DSCF3153

Another one of our leaf piles, this one full of decomposing oak leaves under one of Glad’s massive big oak trees. Bezial had a bit of a dig, and is enjoying his freedom

DSCF3163

Here is the reason why you didn’t get a closeup of those snowdrops. Mr E decided that he absolutely POSITIVELY had to follow Bezial and as he weighs more than half my body weight, I didn’t have much say in the matter 😉

DSCF3164

Bezial investigating.

DSCF3154

In a few short months this entire area will be completely covered with lush green oak tree branches and you won’t be able to see the water. Deciduous trees give you a lot of bang for your buck when it comes to landscaping and are well worth their upkeep 🙂

I am in the process of writing a weekly post for a wonderful conglomerate blog called “Not Dabbling in Normal”. As you can see by the name of it, I am perfectly cut out to post in this blog. I am waiting on one of the co contributors to get back to me to show me around the ropes but at the moment I am footloose and fancy free on Mondays for now. With Steve off and gallivanting around the countryside I can get down to working my way through our next study unit. There won’t be any Steve to call on when I undoubtedly hit a brick wall so I am going to have to suck up my bolshie Luddite ways and just try to work it out for myself.  It would seem that the universe is telling me to “get over” my Pinterest addiction. The problem with Pinterest is that it is a combination of pretty pictures (the lure) with the added bonus of taking you (usually) someplace that you can find what you are after; usually a recipe or a pattern thus taking away from time spent searching nicely. That makes it highly addictive to knowledge hounds like narf7. I have been spending a bit too much time on there hunting and pinning and suddenly I find that Pinterest is having a few problems. It won’t let me pin! It’s not just me, it’s happening all over the place so I am being guided forcefully by the universe to get back on track and stop living my life in a delicious online community where I get to control the knowledge flow, again, like crack to we little black duck knowledge hounds 😉

DSCF3172

The Ash trees are telling me that it is going to be spring soon

DSCF3185

The one image that Mr E would allow me to take of the new veggie garden before we hurtled off after Bezial. Note the dead trees that need to be cut up as base material for garden beds

DSCF3186

This is what our entire first paddock looks like…sheoak needles all scratched up to blazes thanks to a herd of marauding chooks that must have drumsticks of iron with all of the energy and passion that they put into it…they certainly take their job seriously 😉

The veggie garden is calling me. I have been taking the dogs for a bit of a walk around the property lately and the veggie garden is telling me in no uncertain terms that I need to get bums up in it. I have trees to cut up and use to layer in the base of garden beds. I have that mountain of horse poo that is mouldering away nicely and I have piles of leaves with tarpaulins all over them waiting to be distributed nicely over the branches and the horse poo. I also have a plethora of loose chooks all doing their level best to scratch up everything inside the area. We have to get 4 more poles sunk (a new addition but needed to support the netting over the top and the fat possums that are going to try to trampoline their way down to my precious vertical growing veggies) and the final net wall up (already cut and ready to put up) and then get the door (donated by our good friend Jen, she who used to be in the witness protection but who can be outed with impunity now) up and suddenly that space will be all mine :o). I will be hauling rocks from all over the property to form garden beds. We have lots and LOTS of rocks. We are positively rich in rocks and for once, I am happy about it! We also have a new shower screen door that a friend gave us from a recent renovation. Our current shower screen door was from the early 80’s and wants to keep coming off its rails whenever you least expect it. This is a solid toughened glass door that opens out and allows you out of the shower where our current door sometimes doesn’t without a fight! We didn’t have to pay for it and it is in amazingly good condition…BONUS!

DSCF3189

This is the first paddock, the back bush block is just behind that fence to the rear of the image. You can see that there are rocks…these are only the rocks on the surface…once you try digging you are always going to find more of them to add to the piles…sigh…

DSCF3190

Our humble little home :o)

I have just about hit the 2800 mark that tells me it’s time to stop waffling and time to bugger off and let you good folk have a break. We have had some gloriously sunny days here in Northern Tasmania, frigid but sunny. Brunhilda is my new champion and has been working for us this year and has been on a nice lean diet of lovely dry wood keeping her happy and productive and very economical. It has only taken me 2 years to learn how to manage her but finally we are at a point where we can work together and both enjoy the benefits. I don’t think of her as an inanimate object, I think of her as a friend :o). Well, that 2800 mark just got crossed and it is time to let you head off dazed and confused after another assault by the literary equivalent of a rush attack by narf7. Have a great day/week and remember to stop and admire the daisies, the bees LOVE them and there is a daisy for every single climactic condition on earth…I wouldn’t be surprised to see them on the moon! ;). See you next Wednesday folks :o)

Flipper Hitler

Hi All,

This morning we were walking along the riverbank taking the dogs for a walk and suddenly a seal popped out of the river not 3 metres away from us and scared the living daylights out of us. Bezial was most interested and when the seal submerged, he watched the patterns on the water to follow it’s progress and was spot on looking where the seal re-emerged a few moments later…Earl, however, was MILES off. He was looking upstream when the seal emerged back downstream. He blames Bezial for blocking his sonar ;). Steve knows this seal well. It hangs around waiting for the excess baby salmon from the salmon farm around the corner from us to be ejected into the river. He calls the seal “Flippy” and that reminded me of a recent bought of memory hunting on Youtube that we undertook. Steve comes from Liverpool in the U.K. he used to listen to a most interesting and hilarious radio show as he drove from one guitar lesson to the next (he was a guitar teacher in the U.K.) called “Hold your Plums”. Liverpudlians are known for both their ability to charm the pants off you whilst pinching whatever isn’t nailed down AND their incredible senses of humour. This show was funny! It was sort of an online game show where people phoned up and had a go at guessing questions that the announcers threw at them. Some of the answers were hilarious and seeing Flippy the seal reminded me of an elderly lady in her 80’s who phoned up to have a go. I would like to share the link here with you because it had Steve and I laughing so much our stomachs hurt! If you fancy a bit of a deep belly laugh today, give it a go, it might just do the trick :o)

https://www.youtube.com/watch?v=AoH3tL1SOZY

Here in the frozen outreaches of civilisation in the frigid tundra’s of Sidmouth we Inuit Pimblett’s have decided that we can’t hibernate any longer and we are just going to have to rug up all Russian style and get out into the brilliant sunshine of what amounts to a day trip to the Gulag peninsula in winter. The piles of debris aren’t going anywhere themselves and we need to chop some wood for Brunhilda who never sleeps through winter. She might not be ravenous but she can certainly pack wood away at a slow and steady pace and if we don’t feed her, she goes on strike. I have to rake the driveway and find it again underneath the thin layer of mulch that the chooks scratched up to liberate some unsuspecting invertebrates and to make the place look a bit tidier. We pulled down the temporary low fence around Steve’s precious grafted maple selection because at the moment they are just sticks and no self-respecting wallaby or possum would bother with them. We want to put up a more aesthetically pleasing fence for the coming spring to dissuade the natives from scarfing the new tender maple leaves and to keep the flow of our view out to the Tamar River which is a constant source of enjoyment and wonder for us…we live here…we own this!

DSCF2992

Earl doing his best “Earlvis” sneer in preparation for his big debut. As it was, he got stage fright and Bezial had to step into the breech and “woof” for Steve’s animation

DSCF2990

As you can see, the choko is starting to take over the kitchen and I am starting to think about where to plant it until the frosts go. Probably in a large pot in the glasshouse for the moment but wherever it goes, it had best go quickly as it is starting to reach for kitchen utensils…

DSCF2889

What am I going to do with this bag of apples? I might turn them into apple butter or cook them down until they are quite dry and make an apple spread with some cinnamon.

The huge enclosed veggie garden isn’t going to build itself. We know that because we have been waiting and it hasn’t happened. We figure that means we are just going to have to get off our middle aged derrières and effect the change all by ourselves. We have the last net wall to go up and a gate to pick up from our friend Jenny who generously donated it to the cause and in early spring we are going to cover the lot with black bird netting and good luck to anything getting into the equation aside from us. The enclosure had an impromptu test the other day when we released the hound (the other one stayed firmly tethered to us but mobile) and he pelted up to the back garden and promptly got confused about how to get out. He barrelled into the net walls because he tends to use his brute force to get out of things but this time he ended up bouncing off the wall and stood there looking incredulously at the net…he then tried to bulk his way out of the wall again and failed again. Think sideways trampoline and you can get a bit of a picture of what Bezial was doing. After his second failed attempt he started to wander the peripherals (he was inside the enclosure at this point) pushing the net with his beak to see if he could shove his way out…nope…Steve ended up having to lift the netting for him (very heavy stuff) and release him. If a 40kg American Staffordshire terrier couldn’t muscle his way out of the netting nothing smaller could muscle their way in. I think we are onto a winner here :o).

DSCF2874

My underutilised mandoline actually getting a workout for once!

DSCF2877

The reason for the mandoline’s outing, we made oven baked potato crisps! Steve ate them all before I could get a photo but it was a test run to see if they were worth the effort it takes to make them…apparently they were :o)

DSCF2943

Icy cold but sunny, Winter is delicious when you have a lovely warm fire to go inside to :o)

My leaves all washed down into the Tamar River and floated away to fairer climes (that’s you Victoria). Glad burned some of them and the rest washed away with the decent rain we had. We should have raked them but have been making excuses to stay indoors and out of that icy cold and ended up losing a wonderful free ameliorant for our new garden soil. We have a HUGE pile of horse poo mixed with straw but oak leaves are precious. Glad said that there are still some leaves there and we will head over to rake the leave from under the large oak tree that borders our properties but we really shouldn’t have missed that opportunity for a few trailer loads of free leaf mould for the sake of warm hands. Steve and I spend a lot of time juggling studies and working in the garden and it’s SO easy to push studies to the front and ignore heading out into the cold. We will chalk our leaf loss up to experience and next year we won’t miss out on that glorious free annual chance to bulk up our soil and add a new suite of organisms to our soil mycology.

DSCF2890

Mass slaughter in the kitchen (note the nose prints all over the cupboards…) Steve usually brings a few bags of stuffed toys home after his fortnightly shop and this is the scene shortly after we dump them on the floor for the dogs to “play” with 😉

DSCF2925

Steve bought me a bonus coconut in the shopping which I decided I was going to turn into coconut butter. First, you need to liberate your coconut, THEN you need to cut all of the brown skin away from the coconut meat and then you need to cut it up finely. I have a vitamix high speed blender and even then it still took ages to process the coconut flesh. Apparently it’s much easier to do this with dry coconut but the resulting finely processed fresh coconut tastes delicious and I am using spoons of it in my breakfast juk

DSCF2930

Bugger…this is the second knife that has fallen victim to death by coconut…I am going to have to rethink the way that I liberate my coconut meat!

DSCF2945

Mid way through the processing scraping down the coconut puree

DSCF2956

Pureed, packed and ready to put on the lid and put in the fridge for future use

Now that I have outed us as lazy comfort seeking bollocks I can redeem myself by saying that today we are heading out, rugged up like Russian Babushka dolls, into the minus Celsius temperatures of Serendipity Farm to burn things. We are going to collect up some of the more aesthetically challenging heaps of branches and twigs that we heaped up and are going to drag them to our burning spot and burn them. Not only will be clearing up the place, but we will be keeping warm at the same time.

I just opened up my RSS Feed Reader this morning (yes…I am STILL doing this post today 😉 ) and had the glorious feeling of being able to manage my RSS Feed Reader…usually I would have somewhere in the vicinity of 600+ posts to manage and try to weave my way through what was “useful” and what was not necessary…I mean seriously folks…how many “recipes” for avocado on toast do we readers REALLY need?!!! On Tuesday I had a bit of a mental crisis. I was over trying to negotiate and satisfy my RSS Feed Reader. It had been a solid week of non-stop trying to eliminate it and I suddenly came to the realisation that I wasn’t enjoying it anymore. Once I realised that I had become a slave to my RSS Feed Reader I decided to take some action. I eliminated posts AND blogs. I now have a tiny core of key blogs that I read. I can now comment on posts again. I have the time to give each post that I read my undivided attention and I am not just skimming over the hard crafted labour of someone else’s mind to get to the next post and to be finished. I am back to enjoying getting up nice and early to open my mind up and learn from other people. I love the interaction of commenting and if someone has taken the time to share an interesting and informative post with us all, I figure I at least owe them a bit of a head’s up.

DSCF2916

The somewhat alarming results of leaving a glass of non-dairy kefir out for a little while…a bit like Mt. Vesuvius!

DSCF2896

One of what the dogs have every single day on Serendipity Farm…and we wonder why they are fussy with anything else? 😉

DSCF2939

I spy…with my little eye…something…beginning with…”C”…I don’t expect you to look that hard but on a recent visit by dad’s old dog Milo, he happened upon this poor unfortunate feral cat that he promptly chased up this tree…

DSCF2940

The cat didn’t come down out of the tree for ages!

So the RSS Feed Reader took a hiding and is a mere shadow of its former self. I have limited my Pinterest action although that’s a hard one because that’s a new addiction and you can find some amazing stuff through Pinterest. I have found that I am redirecting my attentions now away from the gorgeous pamplemousse pies and back to sustainable and frugal hints and tips and crafty deliciousness so I might yet get something worthwhile out of my Pinterest addiction. Steve and I have been cooking up a storm lately. The weather and the free stove have been conducive to us wanting to cook. We have been baking all sorts of delicious things and we both decided that aside from the obvious benefits of Brunhilda, she has given us the ability to not have to worry about what we are going to cook for tea. The ovens are always on, there is always a range of temperatures that whatever we are cooking will fit into and we don’t have to wait for anything to heat up before we can start. We can warm things over her, we can proof our Stromboli dough (Steve has had 2 Stromboli’s in 4 days 😉  ) and she satisfies my need to experiment (read “play”) with my food in a most wonderful way.

DSCF2951

Chestnuts for me to cut slits in and then steam ready to make chestnut paste

DSCF2986

Some of the chestnut paste mixed with some date paste to be used in some sweet steamed buns

I have been messing around with pastes. I got Steve to pick up some adzuki beans and some more black beans on his last foray into shopping on Monday. He also bought me some sweet potatoes, some chestnuts and 2 enormous pumpkins and some black sesame seed. I have settled on eating juk (Korean thin rice porridge) for my winter breakfasts and have modified the recipe slightly to tweak it to my own personal tastes. I am now starting to get a bit more adventurous with the ingredients that I add. My pumpkin juk was delicious and I found a recipe for black sesame juk to try. I am making pastes so that I can use them to make a sort of “instant juk” like instant porridge for when we get back from walking the dogs and I don’t have to spend half an hour prepping the ingredients to make my breakfast. We have been snowed under in studies lately and our animations are starting to take a fair bit of time to produce. We need to get stuck into our work for the day pretty much as soon as we get in from our walks so having the options of “instant juk” is very appealing. Making my own black sesame, black bean, adzuki bean, reduced pumpkin, reduced sweet potato, chestnut etc. pastes in the fridge was a tantalising thought and so far I have made chestnut puree (half unsweetened and half sweetened with date paste) and am about to spend the weekend making all different kinds of pastes. Most of them will be sweetened by date paste and reduced down to thick unctuousness to increase their shelf life. Think “Korean jam” and the ability to stir a few spoonfuls of whatever flavour I fancy on the day into some water with some fresh ground glutinous rice and have my breakfast ready in 5 minutes is very enticing.

DSCF2959

An artistic shot of my last 2 remaining vanilla beans. I used them today to make a rich creamy vanilla custard to make vanilla ice cream tomorrow for Steve

DSCF2969

This might not look like much but it is creamy English fudge…well…the beginnings of it 😉

DSCF3009

And this is the end of it. Some of this is going to be chopped finely and folded through Steve’s vanilla icecream

My experiments with non-dairy kefir are a huge success. I have managed to harness my kefir grains to 3 days producing homemade organic Aussie soybean milk and 1 day basking in regular whole milk to refresh them and gird their loins. I have learned that kefir grains are sugar freaks. They adore the date paste that I sweeten my homemade soymilk with and float around basking in the glory of it. My grains get huge with this regime and despite dehydrating most of them a few weeks ago; I am going to have to dry another tray of them. I am keeping the dehydrated kefir in the fridge in a jar with some organic milk powder in it to snuggle up to in their frigid dream state to keep them happy. I sent some dehydrated kefir grains to Wendy from the wonderful blog quarteracrelifestyle (that you can find here… http://quarteracrelifestyle.wordpress.com/ ). She lives in New Zealand and we all thought that she would have her grains stopped at customs but they arrived safe and well and are now producing quality kefir for her and her wonderful husband Roger (who we still want to borrow by the way Wendy 😉 ). No doubt they will start to grow exponentially and they will get snowed under with grains and can give some to friends and family. I can’t believe that there are people actually waiting in line to get kefir grains! Mine just keep on growing alarmingly. I have several clusters of grains that are almost as big as my palm and that keep shedding small nuggetty grains into my milk. I have perfected the daily process of separating the kefir from the morass (you could hardly call the mix of soymilk and brown date paste that mine bath in “milk” 😉 ). I have also learned when to decant my kefir into new milk and how fermented I like my milk. It’s all a learning process and experimenting is huge fun.

DSCF2976

Chestnuts inside my vitamix waiting to be rendered into spread

Steve bought me a coconut on Monday and I put the coconut water (the liquid inside the coconut) into my non-dairy kefir stockpile in the fridge. I keep a 3 litre milk bottle with however much kefir I have managed to produce ready to use and drink whenever I feel like it. We have to release the gas from the lid whenever we open the fridge and the container has managed to swell up alarmingly in the past and actually crack the plastic on the fridge door. Never underestimate the power of gas folks! Think ginger beer and kefir isn’t too far behind it when you put a lid on it ;). Aside from experimenting with my breakfast and making pastes I have been thinking outside the box a bit. I have a “what if” brain. It keeps wanting to wrap itself around ideas and get busy with them. I have been ruminating over a “what if?” for a while now and as Steve is off collecting firewood with a friend today, my “what if” might get a chance to get researched today. “What if I tried to take the natural sweetness from root vegetables and turn it into a useful sweetener?” I am talking along the lines of date paste, but coming from sweeter veggies like pumpkin and sweet potato. I am going to experiment with “butters” to see if I can satisfy my veggie sweet tooth naturally and with minimal flavour additives to the root veggies. I have also been finding lots of naturally sweet thick syrups in my forays online. Things like pomegranate and apple molasses, a result of reducing straight juice down to a thick unctuous syrup like product that has keeping qualities. Obviously this was one of the ways that our pioneering ancestors managed to keep sweet things over winter and preserve the harvest. I wonder what juices I could extract and reduce down to make some amazing flavoured thick molasses? I am going to be experimenting so expect some results soon.

DSCF2997

A selection of ingredients to make some biscuits. The orange peel is awaiting me turning it into preserved orange peel and that biscuit barrel is getting a little bit low…time to make another batch.

DSCF3004

Some of the ingredients for Steve’s Stromboli that he had for his evening meal last night

Another thing that I have been ruminating over for a little while now is this blog. I have honed my RSS Feed Reader down to accommodate our busy lifestyle and to allow me to spend more time in the mornings prepping for our day. My mornings can now be spent initially reading and commenting on my RSS Feed Reads (and pinning worthy posts) and then I get time to deal with my kefir, put beans on to soak for cooking the next day as it’s easier to plan what I need for the day and the next day when I have a specific time set aside to do it. I always forgot to soak my soybeans for my non-dairy milk but now I won’t forget. Morning is when I plan out what I need prepped for my needs. I make a lot of what I use myself including my non-dairy organic soymilk for my kefir, my almond and oat milk for my tea and personal use, a regular progression of homemade date paste and the various cooked beans that I use in my day to day recipes. I love being organised and this newfound freedom to plan my prepping has me thinking that I am starting to get on top of this country living lark. I am thinking about changing the direction of this blog. I am going to drop it down to a single post a week. I tried to do that back when I dropped it from daily, to twice a week but all of my dear constant readers protested. I have noticed that I have a lot of followers who never comment and who are effectively “sleepers”. Some haven’t read a blog post in years and I realise that my long winded, eccentric posts might be a bit much for most people.

DSCF2999

Oops! I am going to run out of images if I am not careful…this is the dough for the biscuits that I made yesterday. It is the same dough that I make for Quaker oat biscuits. The only difference is that I eliminate the cinnamon and sugar and add bacon and grated cheese

There are a small core of you out there that “get” me. That see what I am trying to do here and that appreciate my crazy tangle of muses that want to explode into the arena that forms this blog. I started this blog to satisfy the needs of my mum. She was happy to allow us to move to Tasmania so long as she could see what was going on and the blog allowed me to share with her, and with the rest of the world. It also satisfied my latent need to write. I have enjoyed posting and can truly say that it has never been a chore to me. Words flow out of me like water into a stream and writers block isn’t something that I have had to contend with on a regular basis. I still feel that there are millions of posts welled up inside me but the tide has started to change. I want to hone my posts and make them relevant to what we are doing here. I know that my dear constant readers are interested in what we are accomplishing on Serendipity Farm and I seem to have been stagnating here for a while. Winter and our derrières firmly welded to this P.C. throne as we try to keep up with our lecturers manic and erratic study load have left us with precious little time (or inclination if the truth be told…) to get out into the frozen archipelago that has become Serendipity Farm. You know how I said we rarely get frost? Ignore that as the machinations of a mad woman…it is practically snow here of late! I have been getting very interested in fermenting things. I am also harbouring a burning flame for planting out our food trees. It’s as if something is telling me to hurry up and I tend to listen to those small urgent voices that come from those primal places inside me more than the clamouring voices from outside.

DSCF3006

And here they are! Delicious oaty bacon and cheese biscuits made with butter…and they are all for the dogs! It’s certainly a dog’s life here on Serendipity Farm 😉

I will be cutting posts down to once a week on a Wednesday folks. I want to get stuck back into the garden where we belong, forging the soil, the food forest and the base permaculture cycles that we need to get this place humming along sustainably and spring is coming…the ash trees are starting to bud up! There are bulbs erupting all over the place and jonquils are waving about in the frosty breeze. The whole of the Tamar river looks romantic and windswept from the daily mist events that waft up the river and then back down at regular intervals. I want to be out there living life and facilitating change. I don’t want to wake up one day too old to do what we want to do here and have to live with that for the rest of my life. I know that you will all understand the whys and wherefores of what I want to do and that you will also appreciate the new sense of excitement that will be injected into your posts. I am hoping that my natural cut off point (that just got breached 😉 ) of 2800 words (yes…my muses let me off about then 😉 ) will not expand to a 5000 word small novella once a week. Lets just see how it goes. That’s the glory of blogging, you take it for a spin, you test it out and if it’s a dud you bugger off and go elsewhere to find one that WILL work…see you on Wednesday where Steve and I are going to share some of the animations that we have been furiously tinkering over for the last month. We are suitably proud of them and our lecturer passed us on our very first try with all of them. We were most proud of ourselves when that happened :o). Have a great week everyone and prepare for a rollercoaster of weird experimentation, extreme gardening and narf7’s eccentric take on life, the universe and everything :o).

A Serendipitous Stromboli for The May 2013 Virtual Vegan Potluck

vvpLOGO

DSCF0896cropped

I hope you enjoyed your flight over from Colorado in the U.S. where you just explored Reia’s wonderful culinary creation at The Cruelty Free Review to Sidmouth Tasmania. I guess you are all starting to know how Santa Claus feels on December 25th 😉

Welcome to Serendipity Farm for the May 2013 round of The Virtual Vegan Potluck. This is my very first time as a participant but I have avidly followed the previous 2 events and found a lot of amazing new vegan food blogs to tuck into my overstuffed RSS Feed Reader. If you want to check out a list of all of the participants in one fell swoop you can click here. Otherwise you can start off hungry and end up stuffed like Mr Creosote from the Monty Python movie “The Meaning of Life”. The trick is to eat slowly folks and not get overwhelmed or the fate of Mr Creosote might be inevitable with 169 fantabulous recipes for you to try. As this potluck is going to have you zipping from one side of the world to the other in a dizzying race to the finish line I figure we can all indulge freely…how many calories does it expend to race from one side of the earth to the other? Quite a few methinks and we are running this marathon all night folks!

DSCF7126

Here on Serendipity Farm we do things old school. Not because we shun the amazing plethora of vegan short-cuts that are available, but simply because as penniless student hippies living in Tasmania who are trying to live as sustainable a life as possible we choose to try to grow or make our own before we turn to the supermarket shelves. Secondly, most of the amazing vegan items that are simple shelf selections for the rest of the world just aren’t available here in Tasmania. I shop at our local Chinese, Korean and Indian stores to get my “interesting” ingredients and everything else we grow or we create ourselves from scratch.

DSCF0775

DSCF7142

My recipe for the potluck is a conglomeration of several other recipes. Some I borrowed and adapted and some I invented. The mushrooms, tomatoes (Fresh, sun-dried and dried and powdered), jalapeno’s, spinach and walnuts used in this recipe were all grown on Serendipity Farm. I wanted to show you all that even if you can’t get vegan convenience food or takeaway where you live, you can make something just as satisfying and delicious with a bit of planning and thought. My Stromboli came about because Steve was watching “Man vs. Food” one night, that horrific show where one man attempts to eat his way through the American fascination with everything HUGE and comes out the other side with a t-shirt and a case of indigestion that would haunt him for a week. Neither of us had ever heard of a Stromboli but I am game when it comes to invention and invent I did! I hope you all enjoy the results. Steve did and as a picky Omni who doesn’t like kalamata olives at ALL he managed to polish off this entire enormous Stromboli in 2 settings. What better praise could a vegan want?

20626_4406679479230_281891643_n

Without further ado, here is the recipe…

Serendipity Farm Stromboli

DSCF0893

Stromboli dough ingredients: –

Adapted from http://www.taste.com.au/recipes/399/calzones with my own personal touch…

8g of instant dried yeast

1/2 tsp. ground Himalayan pink salt

1 tsp. caster sugar

3/4 cup warm water

2 cups plain (all purpose) flour

2 1/2 tbsp. olive oil

2 tsp. Italian dried mixed herbs

1/2 cup of home dried tomatoes ground into a fine powder in a coffee grinder

1 tsp. dried chilli flakes or more to taste

Filling Ingredients: –

1 batch of tomato and walnut pesto (see recipe below)

½ batch of Vegan Colby Cheeze (see recipe below)

2 medium sized ripe tomatoes sliced

1 medium onion sliced very thinly

Approximately 250g (just on 9oz) of button or field mushrooms thinly sliced

1 bunch of fresh spinach shredded

½ cup Kalamata olives, seeded and cut in halves or sliced

A little olive oil for frying the mushrooms and sautéing the spinach

Fresh ground black pepper and sea salt to taste

Method:-

1. Combine the yeast, sugar and warm water in a jug and stir with a fork. Cover with plastic wrap and put in a warm place for about 5 minutes or until bubbles form on the surface.

2. Sift flour and salt into a large bowl. Stir in the dried tomato powder, the mixed herbs and the chilli flakes evenly.

DSCF0797

DSCF0789

3. Add the yeast mix and 2 tbsp. of oil. Mix to form a soft dough. Turn the dough onto a lightly floured surface and knead it for 8 minutes or until smooth and elastic. Put it in a lightly greased bowl. Cover with cling film and set aside in a warm place for 15 – 20 mins or until doubled in size.

DSCF0804

DSCF0807

4. Preheat the oven to 220C (428F). Line a flat biscuit (cookie) tray with baking paper. Aside from preventing the Stromboli from sticking to the tray you can use it to guide you when you are forming the Stromboli.

5. While the dough is rising prepare the filling ingredients

6. Finely shred the spinach, slice the mushrooms, tomatoes and Kalamata olives and very thinly slice the onions.

DSCF0828

DSCF0832

7. Gently fry the mushrooms in a little oil to remove some of the moisture to ensure they don’t make the Stromboli dough wet.

8. Flash fry the spinach in a little oil till just wilted

9. Shred the vegan Colby cheeze

DSCF0836

10. Assemble all of your filling ingredients together on a plate, not forgetting the pesto, ready to layer on the dough when it is ready

DSCF0847

11. Once the dough has risen, punch it with your fist. Knead it gently on a lightly floured surface. The dough should be quite soft and easy to work. Press the dough out to a 30cm x 35cm (11 x 14 inches) rectangle and try to ensure that the sides of the rectangle are reasonably straight. This will make it easier to roll the dough around the filling.

DSCF0856

12.  Spread the pesto over the rectangle leaving a 5cm (2 inch) border all around the outside of the rectangle. Top with the spinach, tomato slices, onion slices, fried mushrooms, olives and lastly the vegan Colby cheeze shreds.

DSCF0861

DSCF0862

DSCF0863

DSCF0864

DSCF0865

DSCF0866

DSCF0867

13. Season with salt and fresh ground black pepper

14. Starting with one of the longer (35cm/14 inch) sides of the rectangle and using the baking paper as a guide, roll the Stromboli up like a sushi roll. The dough will probably stick a bit to the baking paper so do this slowly and tease the dough from the paper as you go. When you get to the end of the roll, press the sides and ends of the dough together. The dough should be soft enough to meld together. Once you have pinched the dough shut and using the baking paper as a guide roll the Stromboli back onto the sealed edge.

DSCF0869

DSCF0871

15. Using a bread knife or other serrated knife, make slices 2 ½cm (1 inch) apart along the length of the Stromboli, ensuring that you only cut down halfway through the roll.

DSCF0875

16. When you reach the end of the roll put it into the preheated oven and bake for 15 – 20 minutes until golden brown

DSCF0883

17. Remove from the oven when done and allow the Stromboli to cool for about 5 minutes and then slice into pieces and serve with salad or on its own.

DSCF0892

18. ENJOY! 🙂

Sundried tomato and walnut pesto

DSCF0762

Note: – you will need a full batch of pesto for the Stromboli

Ingredients: –

DSCF0764

1 cup of walnuts

1 cup of Sundried tomatoes preserved in oil patted dry on paper towel

1 tsp. dried Italian mixed herbs

3 cloves garlic

1/2 tsp. chilli flakes finely ground

1 tsp. pink Himalayan salt

2 tbsp. Chili Bamboo Shoots a wonderful Chinese product that adds a lovely cheesy taste to this pesto

DSCF0756

Method: –

Put everything into a food processor and whizz until the pesto reaches a consistency that you like. It’s nice smooth or chunky. For this recipe I used it chunky to give added texture to the Stromboli. Note: – if you can’t find the chili bamboo shoots just omit them. They add flavour but the cheezy flavour can be somewhat replicated by using 2 tbsp. nutritional yeast flakes (nooch). If you like your pesto a little looser you can add a little olive oil to the mix.

DSCF0770

The only vegan “cheeze” available in our local Tasmanian supermarkets is plain nasty. Its soy cheeze and looks like soap. It kind of tastes like soap as well…I only ever tried it once before wondering at the desperation of the masses purchasing this more than once and keeping it on the shelves. We might be penniless student hippies but we never compromise on taste. If we can’t buy it better, we make it better! I turned to my trusty old agar stained copy of “The Uncheese Cookbook”. I imported this book from the U.S. and after making most of the uncheeses contained within its hallowed pages, Steve and I ended up loving this version of Colby Cheeze.  The only additions that I make is to add 2 tsp. of miso and swap the mustard powder out and add yellow American style mustard to add colour and just the right flavour.

Colby Cheeze

DSCF0734

Adapted from “The Ultimate Uncheese Cookbook” by Joanne Stepaniak

DSCF0608

Ingredients: –

1-1/2 cups water

5 tbsp. agar flakes, or 1-1/2 tbsp. agar powder (I used powder)

1/2 cup roasted red capsicum (peppers) skin and seeds removed, or pimento pieces

1/2 cup raw cashews or skinless Brazil nuts (I used cashew pieces)

1/4 cup nutritional yeast flakes

3 tbsp. fresh lemon juice (I used bottled as we didn’t have any lemons)

2 tbsp. tahini (I made my own using this recipe http://vedgedout.com/2013/01/02/toasted-sesame-tahini-pictorial/ )

2 tsp. onion powder (I made this using dehydrated onion flakes in my repurposed electric coffee grinder)

1/4 tsp. garlic powder (again, made from garlic granules in my repurposed electric coffee grinder)

DSCF0610

DSCF0614

1 tsp. salt (I use ground pink Himalayan salt)

1/4 tsp. mustard powder (I subbed 2 tbsp. of prepared yellow American style mustard for flavour and colour)

I add in 2 tsp. of Hikari white miso paste to add an umami cheesy flavour to my uncheeze but feel free to skip this ingredient if you don’t have it, it isn’t in the original recipe.

Method: –

  1. Lightly oil a 3-cup plastic storage container and set aside. I used a small metal rectangular muffin pan and a small round ceramic bowl.
  2.  Combine the water and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5 to 10 minutes.

DSCF0619

DSCF0624

  1. Transfer to a blender and add the remaining ingredients.
  2. Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary. I use a Vitamix to do this to ensure my mix is completely smooth
  3. Pour into the prepared container and cool uncovered in the refrigerator. NOTE: – I find that this cheeze sets almost as soon as it is made so make sure that you pour it out of your mixer into your moulds as soon as the mix becomes smooth
  4. When completely cool, cover and chill several hours or overnight. As I mentioned above, don’t hang around once your mix becomes smooth in your blender or your uncheeze may set in the container. This has happened to me on more than once occasion so take note!

DSCF0628

  1. To serve, turn out of the container and slice. Store leftovers covered in the refrigerator. Will keep 5 to 7 days.
  2. This cheeze can be grated easily and will soften nicely when used in hot dishes

DSCF0625

Variations: – In place of the red peppers, use 1/2 cup cooked chopped carrots, 2 to 3 teaspoons paprika, or 2 tablespoons unsalted tomato paste. For Chedda Cheeze add 2 tablespoons light or chickpea miso prior to blending. For Olive Cheeze replace dry mustard with 1 tablespoon Dijon mustard. After blending, stir in 3/4 cup chopped black olives or sliced pimento-stuffed green olives.

I managed to find a YouTube video of how to make this cheeze and it looks like Jack Black beat me to it! 😉

http://www.youtube.com/watch?v=I3FYduSF-dw

So there you have it folks. Hopefully you will enjoy our Stromboli creation and will be fortified enough for the long haul flight over to the next blog in Canada, the amazingly delectable Mermaid Café where your chef for tonight will be the lovely Mira. “Please ensure that your carry-on baggage is stowed safely in the luggage compartments above your head and enjoy your flight…”

go_bck-300x257       go_forward-300x243

Narf7 loves bread

Hi All,

It’s 3.41am on a Sunday and I just made myself some chocolate pudding. I think I need to clarify something here…the intention wasn’t to deliver myself a bowl of breakfast but a drink. I opened the fridge up this morning and took out my non-dairy milk to make myself my first cup of tea. I opened the cap and took a sniff (a wise thing to do when you make your own milks with a much shorter shelf life) and realised that my non-dairy milk was starting to head for the dark side…not in a serious way, but in enough of a “way” to make my tea curdle. Tea is my early morning institution, it’s like some folk consider their bacon and eggs…their morning toast, their newspaper…it is sacred to me and to have it curdle on me wasn’t an option. I would save my first cup of tea till later in the day when I could make a LOT of noise using my Vitamix.

DSCF1500

Another lovely autumn sunrise on Serendipity Farm. You can see how chilly it is these days but isn’t it pretty?

What to do with my slightly sour scented almond and oat milk that remained? Turn it into a nice big mug of hot carob! I had a container of carob that was interlaced with a bit of raw cacao that the lady in the health food shop had managed to fandangle me into buying (never shop on an empty stomach folks!) and I figured I would just apply the cocoa techniques to the carob/cacao mix. Easy peasy! I tipped 2 tbsp. of carob/cacao mix into my smallest saucepan and I crushed it to a fine powder. I then added an equal amount of the non-dairy milk and I whisked the mix till it was smooth (who likes lumpy cocoa?!) and slowly added the rest of the non-dairy milk and a few scoops of whole date paste (my sweetener of choice) until the mix was nice and smooth and put it on top of the newly ignited Brunhilda and stirred. After about 5 minutes of stirring (Brunhilda stays slowly slumbering overnight ready to wake up at a moment’s notice) I had a pot of brown unctuousness ready to pour into a large mug and enjoy.

DSCF1511

Steve attempting to teach Earl to “stay”…doing good Earl…doing good!

IMG_0188

Bezial “pointing” to a wasp

I was smug! I managed to use up something that wasn’t all that good for much and turned it into a win! That was till I started to pour it into my mug and realised that when you use “almond and OAT” milk to make a drink, and you put it on the stove you end up with chocolate porridge. Don’t get me wrong folks…I am NOT going to waste it! I have a silky smooth form of breakfast oats that I never would have tried before that tastes pretty good but a morning “cuppa” it is not. Oh well…looks like Sunday is going to be an interesting day today! I look forward to exploring its eccentricities but for now I had best get me a spoon and eat my “cocoa”…

DSCF1532

We were getting tired of the possums using this bench to climb up, eat our plants, knock them over and steal the wren and cuckoo shrikes cheese while we slept so we rearranged the area. So far so good…there was still cheese on the window sill this morning!

IMG_0172

Earl teaching me a very valuable lesson…”when we go out…make sure to remember to use the head halter or you aren’t going to be able to walk with Earl and you are going to have to ski down the driveway”…consider this little black duck taught! 😉 In this shot, Earl’s lead is wrapped around the tree in the background so that I didn’t have to suffer the ignominy of being dragged down our steep driveway upside down to Steve’s feet at the bottom of the driveway…I don’t think I would have EVER lived that down! 😉 (and he had his new camera with him so you can bet he would have “documented it for posterity” 😉 )

My “cocoa” was such a success that I have started adding it to my regular breakfast line-up. I throw a handful of rolled oats, a few whole almonds (might get round to soaking them someday but for now they are just out of the freezer in their dry state) and a scoop or two of carob mixed with some raw cacao into my Vitamix and process them for a minute till they are like a fine flour. After that, I put them into a saucepan along with a couple of scoops of homemade date paste and start adding water slowly mixing to ensure I don’t have any lumps. After simmering and constantly stirring on the stove I end up with chocolate pudding porridge that appeals to the need for speed, nutrition hunting, comfort food seeking part of me and satisfies all three with great aplomb.

DSCF1535

Maples starting to really colour up and these brachychitons that were almost dead last year appear to be getting a new lease on life after we cleared out the weeds and debris underneath them

The title of today’s post is most fitting because bread was one of my soul foods back in the day. I could eat a whole loaf of fresh white bread slathered with butter, toasted and slathered with butter, made into toasted sandwiches slathered with butter…you get my drift ;). Today I don’t eat bread. I haven’t eaten bread since January when I started using green smoothies to mainline my nutrients and I haven’t ever felt better. Narf7 might love bread but I fear she can’t eat that fluffy white nutritionally defunct version of it anymore. So what can I eat? I can eat homemade good quality whole-wheat or multigrain bread and that’s where Audrey comes into the picture

DSCF1536

A shot of the terrible state of our driveway. It’s VERY lucky that we own a 4 x 4 because I dare say we would have to park at the bottom of the driveway and walk up if we had anything less!

I got Audrey from Jess of Rabid Little Hippy blogging fame. I have faithfully maintained Audrey, even though of late, she has only been out of the fridge for her 4 day feeding events (that seem to have stretched to weekly feeding events without much protest on her behalf). She has been incredibly faithful in her efforts and whenever I am ready to bake, she wakes up and rises (literally 😉 ) to the occasion. I have a mission. I have been stalking a most wonderful conglomerate of amazing bakers who get together to share the amazing bread that they have been baking called Yeast spotting. If you would like to check it out for yourself and are at all interested in the yeasty path of righteous baking, here’s a linky…

http://www.wildyeastblog.com/2013/05/05/yeastspotting-5-5-13/

DSCF1553

Steve took this “shroom’s eye view” shot of the Auld Kirk Church yesterday…just thought you might like to see it from a shroom’s point of view 😉

Each one of those 3 classifications of bread links will open up a plethora of passionate bread makers who are willing to share their magnificent creations with us all. I fell instantly in love with this blog and have been following a few of the bakers that regularly post. Ian, of the wonderful blog Mookie loves Bread, bakes some of the most amazing bread that I have ever seen. Aside from the amazing bread he loves cats and he finds the time to give his amazing bread the most fantabulous names. Who couldn’t love a blog like that? I have been ruminating about wanting to start baking “real bread” for a while now. I decided that as Brunhilda is going to be pretty much on the go 24/7 for our coming 6 – 7 months of Ice age (CHEERS LINNIE! 😉 ) that I may as well use this opportunity of constantly “on” ovens to learn to bake really good loaves of bread. I have been commenting on Ian’s blog for a while now as I drool over the endless line of gorgeousness that he produces on a regular basis and he has kindly offered to assist me with my baking processes should I run into any problems…who am I kidding! I am GOING to run into problems! 😉 Why start with the basic stuff? If you are narf7, you have a built in perfection valve and Ian appears to have that very same perfection valve because his recipes leave no room for omissions. A great place to start for a beginner and so I have decided to throw myself in at the deep end and attempt to make Ian’s amazing “Kamut-Turkey Whole Wheat Spelt Tomato Sour Dough Bread” as my very first proper loaf of bread. Here’s the link if you would like to check it out…

http://mookielovesbread.wordpress.com/2013/04/03/kamut-turkey-whole-wheat-spelt-tomato-sour-dough-bread/

DSCF1562

“Is it for me? is it? Please? Pretty Please?…”

I started preparing this loaf of bread 2 days ago. As someone who isn’t naturally patient (I can hear my children laughing out loud there 😉 ), this 3 day process to churn out a loaf of bread, certainly doesn’t come naturally to me. I think next year I am going to take up the word “patience” and run with it (or maybe “walk slowly with it” is more to the point 😉 ) but for now, good old impatient narf7 is going to have to muster up the serenity to go slow. I have the mashed potato ready for this recipe. I am raring to go and I can’t wait to see if I can bake anything like the gorgeous loaf that Ian made in this tutorial. I am prepared for disaster but my optimistic side says “go for it narf7!” so I am :o). Wish me luck folks. Today…I bake!

DSCF1569

Steve’s new paramour and accoutrements 😉

While I was rabidly hoarding recipes from the Yeast spotting site I came across another amazing blog. Zita, from Baking Badly does anything BUT bake badly. This young guy is a most amazing baker and his site is a study in list making, perfection and appealed to my inner experimental baker and my inner list maker at the very same time. How could you resist bread called “Pregels” a cross between pretzels and bagels…and not only does he show us how to make them, he perfects his recipe over 3 posts! Here’s the first pregel recipe should you want to drool all over your computer screen…

http://bakingbadly.com/2013/03/31/spiced-sourdough-pregels-pretzels-bagels/

DSCF1573

Steve’s “Old School” cameras and his new baby

The next 2 posts after this one are both about the pregel perfection process although if I could turn out pregels as amazing looking as Zita’s very first batch I would be entirely satisfied and would be baking them for the entire neighbourhood all puffed up with baking pride ;). After initially thinking that Zita was a girl and commenting as such, he forgave me my stupidity and has decided to help me through my sourdough stumbling’s anyway. Cheers Zita, you are a truly kind blogger to be sharing your amazing talent with us all. I think my next sourdough journey is going to be a nice big batch of pregels :o)

DSCF1577

Steve’s speed camera. He plans on raising some valuable (elusive) funds on Serendipity Farm by accepting bribe money from upset speedsters 😉

I am a camera widow. Since we started our new course Steve has been making rumblings about cameras. He is a camera buff from WAY back and it would seem our little Fuji S5700 wasn’t giving up the goods enough for Stevie-Boy. We recently got given a pittance by the government in a vain attempt to encourage us to vote for our current prime minister. Note the distinct lack of capital letters for such an esteemed position. I did that on purpose…sigh…I don’t even want to THINK about voting in 3 elections over the coming year and will probably be registering my very first ever donkey vote in my voting history because there just isn’t any candidate worthy of my vote :o(. The dribble of bribe money did, however, allow us to start a small side saving venture that we have been adding to each fortnight. Steve has been avidly studying camera review websites in an effort to isolate the very best entry level SLR camera possible for our purposes and last week stumbled over an amazing deal from Harvey Normans. I am not going to promote this shop here in my post or blog aside from this singular mention. Gerry Harvey is a racists, a bigot, and a consumerist money monger who I would rather drown than promote BUT his online shop managed to make Steve “SQUEE” last week and our carefully hoarded camera savings were able to get us a new Canon EoS 1100D a lot quicker than we thought that they would.

IMG_0066

One of Steve’s first photo’s taken with his new camera…note the tree in the background that STILL hasn’t fallen down!

The new baby arrived on our doorstep yesterday. Delivered by a courier, not a stalk, and the poor man stood there bewildered whilst Steve signed his bit of paper and the dogs gave him a magnificent rendition of the Halleluiah chorus from above on the deck all in barks.  After the poor man drove his van back down our approximation of a driveway (runnels included for free) Steve raced inside and fondled the large box that the camera came in. I could see that faraway look that men get when they get a new toy and knew instantly that Steve had left the building. I dare say he won’t be back for the next week. He disappeared outside with his new baby as soon as the battery charged and even read an online manual (the real one had writing that was too small…glasses time methinks Stevie-Boy!) so that should tell all of my female dear constant readers how serious this new love really is and he even found out where the “Q” button was…I have NO idea why he would think I could care less where the “Q” button was but it was apparently a small triumph…

IMG_0130

Steve’s new camera adds a whole new dimension to our exploration of photography. We haven’t got the foggiest idea about how to use it but you can be sure that Steve is on the case as I type this. By the end of the month it will be putty in his hands 😉

Watching a 48 year old man springing off into the vestigial jungle of Serendipity Farm with a large camera around his neck is like waving goodbye to your last child as they head out of the house…FREEDOM! I know that I can do whatever I like for the next week…Steve won’t care. He will pretend to care; he will mutter vaguely positive things whenever I ask him about anything but he is gone…away with the camera pixies in photographic heaven for the duration of time that it takes to absorb this new toy in its entirety. That might take some time folks. This one does all different kinds of things. It beeps and takes 4 or more photos a second (you get to choose) and will perform sequences of actions seamlessly and can be programmed. This camera is his new best mate and he was holding it tenderly on the sofa last night. I headed off to bed and I swear he was talking to it…should I be alarmed? Nope. I know he will be back when the novelty wears off 😉

IMG_0150

The new camera took this photo of our fairy grotto in these alarming colours today. Steve didn’t fiddle with it, it was on automatic and who knows why it decided to add these vibrant greens to what is actually somewhat dull at the moment. Who cares…doesn’t it look pretty? We are enjoying pretending that we actually live in Ireland 😉

IMG_0171

This is the actual colouring on Serendipity Farm at the moment. That large brush pile in the background is just that…a large brush pile waiting for a Guy. The collection of wood in the foreground on the right hand side is some of my driftwood that I have found just opposite this area on the riverbank

So in the throes of baking, kefiring, making various non-dairy milks and working through our latest tangled mass of studies I might love you and leave you there folks. I have so much to do today that I am sacrilegiously thinking of only half reading my RSS Feed Reader today and just blasting straight into the “Doing” bit of my day early…” sacre bleu!” I haven’t even filled my allotted 2800 words! This Saturday I will be posting my entry into The Virtual Vegan Potluck. Hopefully you all stick around to see what culinary creation narf7 has decided to enter into the fray and my own little personal twist. Saturday is also the day of the enormous progressive garage sale and Steve and I will be off and hunting nice and early. We will take the dogs and will walk them at Paper beach. Steve will be tenderly clutching his new baby and I will have old faithful, now officially “mine” so expect a LOT of pictures of the event. I will post about it next Wednesday and you will be able to tell the photos that Steve took…not by the quality, but more by his desire to use as many of the inbuilt features in a single photo as possible. Pfft…Aquarius’s and their artistic liens! 😉 See you on Saturday folks or if you choose to bypass the Veganese, see you Wednesday, hopefully loaded up with bargains and a wonderful pictorial trail of our adventure :o)

Anzac Day lest I forgot

Hi All,

How odd?! I find myself sitting here at 3.13pm on a Sunday with no dogs noses demanding anything (they have already had their tea…), Steve is tucked up watching something actually worth watching on the television and I cooked him a delicious chicken curry from scratch last night so he wants the second half of it for his tea tonight so all I have to cook tonight is a bit of steamed rice to accompany it. I made 24 Anzac biscuits today…I like to think of them as “Résistance Biscuits”…never one to be mainstream if I have a choice folks, I am aligning them with the French Resistance because “Resistance is futile” when it comes to not eating them. Today’s batch deviated from the recipe that I found on the Aussie recipe website “Taste”…here’s how it started out…

http://www.taste.com.au/recipes/21104/anzac+biscuits

DSCF0964

The first batch of biscuits was a teensy bit über crunchy and so I baked the second batch a little less. The tartlet case was baked only till it was set because I didn’t want it to be too hard to cut when Steve was eating it later in the day

Nice and easy…a good recipe to send to the troops by savvy and canny Aussie housewives who didn’t want their menfolk to have to eat soggy or mouldy treats. The secret is the golden syrup that sets them nice and crispy and crunchy and as I had decided to make “biscuits” today Steve said “what about making Anzac’s? After all…it IS just about Anzac Day isn’t it?”…Bugger…the Pom remembered and I didn’t…my patriotic father would be spinning in his grave! My family has a very strong tradition with Anzac Day in many different ways and so Anzac biscuits (as penance along with a bit of self-flagellation in the privacy of the shed, Frank has suffered enough! 😉 ) were my saving grace. I also forgot my sisters 48th birthday yesterday. “SORRY PINKY!” I made you a nice card in Photoshop and you can consider some of that shed flagellation penance as yours ok? 😉

DSCF0965

A close up of the leftover Anzac biscuit dough pressed into a small individual tart pan and baked

Of COURSE my Anzac biscuits were not the same as the recipe. Nothing to do with pretention mind you, I could care less about elevating my recipes by cramming them full of super foods and strange overpriced ingredients. I would rather source something locally that would do the trick thank you! The reason for the swapsies was that this little black duck had run out of golden syrup :o(…I had also run out of coconut…now coconut and golden syrup MAKE Anzac biscuits so what was I going to do to save the day? First I remembered a pot of strange Chinese malty stuff that resembles almost set toffee in my pantry. I bought it back when I lived in Western Australia on one of our jaunts from the south up to Perth the capital city and our favourite place to go hunting for interesting ethnic ingredients. I bought it…I opened it…I looked at it…I tasted it…I forgodaboudit. It wasn’t that there was anything predominately “wrong” with it; it was just bland and stiff, sort of like über thick glucose on steroids. I figured that it would approximate the desired effect of golden syrup and after wrestling an approximation of 2 tbs of it out of the tub I forced the lid back on and hid it at the back of the pantry where it will probably stay till the next time I need golden syrup.

DSCF0974

The finished desert full of sticky toffee apple pieces cooked in a vanilla butter toffee sauce. Steve said it was lovely. The only thing missing was a great big dollop of thick whipped cream 😉

Coconut was harder…I then remembered that I HAD coconut flour! I had made homemade coconut milk and had dehydrated the resulting pulp and had jars of the stuff languishing on my pantry shelves! I tossed a cupful of it into the mix and crossed my fingers that the recipe would work. I mixed the bicarb soda and water and was assured that I had to remove the melted butter and pseudo golden syrup from the heat as it would fizz up majestically once the bicarb was added… I was expecting Vesuvius and removed the small saucepan away to the sink where I dumped the bicarb and water mix into the pan and cringed…nothing happened. Not even a pathetic “bloop”… I mixed everything together and then rolled the sticky mass into tablespoon sized balls and squished them down onto a baking paper (fool me once!) lined baking tray and after the prescribed time in the oven they emerged brown, über crisp and a complete success!

DSCF0954

This was the dog door prior to today. As you can see it had developed a curious coating of “filth” over the top of that wonderful silver colour that Steve found in the shed. Note the fluffy bathrobe…apparently “Earlvis has left the building” 😉

DSCF1009

Behold…the new dog door! Steve made it bigger so that Bezial doesn’t have to do the limbo when exiting and we don’t have to keep getting up to open up the sliding door at night time when he thinks he senses a possum invading his personal space

Steve was most pleased. Steve is a grazer and likes to open the fridge and cut a bit off “something” to walk around with in his hand…he likes to open a lid and extract another “something”, he loves nothing more than 1 ½ cheese sandwiches at odd times of the day smothered in the latest condiment of his choice wrestled from the fridge. Cold butter is the bane of this man’s life ;). The ability to walk past the newly instated biscuit barrel, do a double take and walk back…followed by a furtive lid lifting and extraction moment will give him endless pleasure. I have promised to ensure that the newly instated biscuit barrel remains half full at all times. I am on a baking jag and that won’t be hard. I found a recipe for chocolate sourdough biscuits (that would be “cookies” to you Northern folk) that I want to try so I might just fill up the biscuit barrel tomorrow and whenever I notice the level falling below half I can bake another batch of biscuits to ensure the barrels “never-ending” status.

DSCF1012

Here’s the new dog door in situ. Note the “Not A Barn” sign…you saw it? Steve doesn’t …sigh…

DSCF1013

Bezial showing his willingness to exit the dog door (at least in the daytime when it’s not all that cold outside…)

I have been threatening to adopt a Biafran…to go doorknocking to deliver baskets of goodies that I want to bake. I want to get stuck into perfecting a really good loaf of sourdough so that I can regularly turn out something both presentable AND delicious. Not a whole lot to ask is it? I think it’s time to get into the neighbours good books and start dropping off fresh baked loaves of bread and home baked treats. I love to experiment and as Steve so succinctly put it the other day “I can only eat so much, I am only 1 man!” When my recipe wanderlust sets in it’s hard to get it to stop. The freezer is full to the brim of lasagne, chilli, pasties, calzone and lots of individually portioned soup (my food of choice for my evening meal) and can’t handle anything more. This happens to me occasionally. I think the cold weather brings out a primal need to nest and my baking up a storm seems to be linked to that desire.

DSCF0957

Here’s a cute shot of Earl for all of his multiple fans around the globe…

DSCF0958

And here’s Earl thinking “I’m SURE celebrities get something for all of this posing!”

Did you notice that I have started splitting my posts up into MUCH smaller paragraphs? You can thank the wonderful wordstress “Thinking Cowgirl” for that. She reminded me that I am actually typing for an audience here and not just to vent my muses. She has a wonderful blog that you can check out here…

http://thinkingcowgirl.wordpress.com/

Her latest post on Baroness Thatcher’s demise really got me thinking. We got most of Ms Thatcher’s thrashed and broken union leaders who came out to the Antipodes to lick their wounds. No matter what you thought about the woman, she certainly knew how to scare people! This cowgirl knows how to write…her style captivated me from the very first post that I read and I wouldn’t miss a post now. I like to hoard them, like Mr 23 Thorn’s posts, and savour them over a nice big mug of tea when I haven’t got anything else to detract from the wonderful flavours that these wordy alchemists are able to infuse their posts with.

DSCF0998

We went to Launceston yesterday after visiting our friend in the witness protection and took a few photos for our course while we were there. This beautiful old Acer vitifolium caught my eye and I decided to share it with you

DSCF1002

I love Boston Ivy/Parthenocissus tricuspidata (or Virginia Creeper as mum used to call it). It’s a very useful plant for covering up unattractive areas and it turns the most glorious colours in autumn each year.

Words are beautiful folks. If you can weave them into something that can reach out and grab the attention of a complete stranger and carry them halfway around the world and enlighten them with your common condition you have something special at your fingertips. You ALL owe her a huge “thank you Thinking Cowgirl” because now you don’t have to stick a piece of chewing gum onto your monitor if you get interrupted when reading a Serendipity Farm blog post ;). Now if I can only learn to harness my muses for good who knows what I could do? Just thinking…it might be best to let sleeping dogs lie! 😉

DSCF1005

An interesting number plate that we noticed on our walk with the boys in town. This one is from my home state of Western Australia (3886.8km or 2415.14555 miles away from Launceston for those of you who aren’t sure of the translation). We were curious to see this obvious “work vehicle” parked in a leafy suburb in Launceston Tasmania… when the driver gets home do you think he will have some “splainin’ to do?” 😉

I am going to backtrack to where I told you that I made 24 Anzac biscuits and add “and I had some mix left over”. I could have made another 4 biscuits but I decided to get creative. I filled a small individual round flan tin with the mix and pressed it into the tin. I then baked the mix but not to crunchy brownness because I didn’t want Steve to chip his teeth on what was “supposed” to be a dessert treat! I then cooked some of my traditional “toffee apple apples” by peeling and slicing them and tossing them gently in butter and spices (in this case cinnamon, mixed spice and a pinch of ground ginger) and cooking them until tender and then adding about ¼ of a cup of sugar. I did this to make a sort of sticky toffee sauce that you could replicate with rapadura or coconut sugar or even honey if you wanted. After removing the caramelised mix from the heat and cooling a little I added some vanilla and then heaped the mix into the flan tin. I then made some vanilla custard and Steve got dessert, a rare but most welcome event

DSCF0961

Bezial just demanded to get in on the “cute” action as well…he says he is every bit as cute as Earl but without the chicken plucking capabilities

Well we made it through Monday and we collected some wood. We also made a plan to tidy up the driveway (at least the bits you can see) and haul off the brushwood that is littering the area to burn or to stockpile somewhere less visible. Half of what makes a “lovely garden” is what you see; it’s a pity that most “lovely gardens” are so maintenance intensive folks! The best thing for the garden, a “natural” garden, is to let everything stay where it drops. Let the wood lay there, the leaves, let the chooks scratch and dig and let the fungus grow. Your garden will look like utter shite BUT it will be a happy garden :o). Is there a happy medium? Apparently there is. I have seen them. Gorgeous green gardens full of fecundity and health…permaculture paradises that make Serendipity Farm look like something that slithered directly from the surface of Mars. Do I know how to turn Serendipity Farm into something approximating these gorgeous vistas? Nope. I have all of that horticultural “stuff” crammed inside my head…so does Steve…but we found ourselves wanting to take the easy way out and just “BURN THE LOT” when it came to brushwood and fallen branches and Steve did the WORST cut with his chainsaw on a poor tree resulting in a massive branch bark tear…time to send that Chainsaw license back methinks Steve!

DSCF1003

We live in a very pretty state (I DO feel sorry for that poor woman lugging her groceries up that steep pathway though 😉 )

What is it about “stuff” that you have crammed in your head that makes it SO difficult to get it to translate out into the real world? What do these magic green fingered permaculturalists have that we don’t? Is it because we are lazy middle aged sloths? Most probably. I dare say the vim, vigour and verve of some of these idealistic creative people would make me tired just to be in their presence. I am a bit like Garfield…I occasionally have to curl up and fall asleep in a sunbeam. These people put in dawn to dusk hours and the results speak for themselves. Steve and I wander around our “garden” hand in hand in hope that the fear that rises whenever we venture from inside the house will somehow abate if there are two of us sharing it… it doesn’t. Everywhere we turn there is something else to do and sometimes it is as much as we can do to just go outside!

DSCF1006

Most of the older houses in Launceston have these lovely old balconies and stained glass windows. I love the eclectic mix of styles that has evolved over the years and am not sad that we moved to this pretty part of the state 🙂

I have vision…I have all kinds of PDF’s and word documents and friends online who can give me ideas and help and hope but that all amounts to sweet bugger all if we don’t take all of that wonderful “stuff” and use it…”DO” it. We look at each other sometimes like we are both thinking “paper, rock, scissors…YOU DO IT!” but it needs both of us to work together and I can’t help thinking that there is some kind of life lesson here. We are at least planning the work and I guess that is a start but Steve and I take dragging our feet to a new level. I guess we just have to keep our eyes on the big picture and not the nitty-gritty stuff that we have to do to get there. The initial start-up capital in a permaculture garden and food forest is the work that you have to do to observe, to plan, to implement and to work out how you are going to do what you want to do with your property. Part of the problem is that we have to do what we can with a very small budget. One could almost say a minuscule budget. What the hell, “No budget at all folks!” This results in a lot of frustration and a lot of invention. In the process we learn a lot and you can’t really ask for more than that…aside from a ready-made permaculture garden and food forest I guess 😉

park1

This is a HDR rendered image. Please don’t ask me what that means. The net was down this morning and I couldn’t find out so you might have to do a bit of detective work yourself on this one. All I know is that you end up with something a whole lot brighter than the original 3 photos that you use to compile the shot, you have to take a normal an underexposed and an overexposed photo using a tripod so that you don’t get any movement and then Photoshop does its magic on them and turns them into this.

We are off to our friend in the witness protections home today for a visit. We hermitage dwellers very rarely deal with humankind. Aside from blogging and sharing online, I probably go to town once in a blue moon…make that every second blue moon but today we visit and we talk garden and we reinvigorate ourselves and our friend back into all things horticulture. It’s a kind of tribal thing. You start to lose perspective and purpose and one or other of us pulls in the reigns. This time our friend wants to start making some spiral gardens. She is a victim of Tassie’s treacherous native animals as much as we are but add rabbits and bush rats into the equation and even her unmitigated optimism is starting to flag. She no sooner plants things than they get eaten. She has been growing hardy pentstemons on her property for years. NOTHING touches them folks. They must be poison on a stick for these creatures because they will scarf potato and rhubarb leaves with glee and live to tell the tale. She bought a lovely white pentstemon and low and behold, it got scarfed! It gets hard to keep yourself buoyed when you read other people saying “just plant LOTS of things” and you know that if you do that, you are going to have lots of sticks in the ground :o(. Everything has to be fenced off or protected in some way or it gets inhaled and digested by something out there.

old church

This looks a whole lot like photos that were hand painted in the early part of the 20th century.

Today we regroup…if only to revive our flagging spirits and pass on some info on keyhole gardens, spiral gardens and other permaculture processes to take our mind off our dry dead stick gardens. After a couple of cups of tea anything is possible! I might take a bit of my latest sourdough carrot cake with chocolate icing for her and we can plot our plans of our own little world’s domination. “We are the top of the food chain damnit! We DEMAND you stop eating our plants!”… Yeah… that’ll work! ;). After we visit our friend we will head into Launceston. We will drop off some eggplants and dehydrated bananas for our daughters. Dehydrated bananas are THE BOMB people. They look like something that Earl just deposited high in a shrub (he is weird with where he will “deposit”…) but taste like heaven. After Steve picks up some thick dowel from the shed in town, we will head to the city and will take some photos of “stuff” for our course. I will hold (read get dragged around the park Willy-nilly by…) the boys while Steve sets up the tripod and camera. After that we head off to Bunning’s (hardware heaven to you Northerner’s…) to pick up some plywood to make a better dog door. Bezial is having problems going through our limbo inducing door and we are tired of getting up and opening up the sliding doors onto the deck for him to go out and join Earl in his nightly forays into possum heckling.

townhouse

This last HDR shot really shows you the dramatic look you can get when you use this technique. It looks more painted than real and I really quite like how it looks. What do you think?

I have been promised the lure of a few thrift shop hunts if I hold the dogs in the park (you can read me SO well Stevey boy! 😉 ) and after we tussle our way around the city with two very boisterous country dogs hell bent on peeing on every single lamppost, phone booth, sign, traffic light and anything else that stands still long enough to be considered as a perfect place to scribble “Earl woz ere’” in pee… we will allow them to drag us back to the car and will head home. I have 2 mature coconuts to crack and deal with. Not sure what I am going to do with them but Steve bought them for me on shopping day and I will probably make some coconut kefir out of them. I want to try souring some cream with kefir for making Steve nachos. I am drinking my second fermented date sweetened alcoholic non-dairy milk kefir daily now. It’s great stuff! Who’d-a thunk that chickpeas could be milked let along turned into kefir? The curious thing is that rather than curling up their little brainiac like curds and croaking in the weird things I am trying to culture them in, Kid Creole’s coconuts are thriving and breeding exponentially! What have I done! I am starting to feel like Frankenstein with his monsters…how far can a vegan go before she is entering territory too strange for even we crazy plant based fools?!

DSCF4022

(Bugger…I just ran out of photos for this post…do you think they will notice I am using an old photo? Did I mention that a possum ate all of the foliage off that lovely begonia? Do they know that I gave that leather chair to the girls? Can they see a slightly more rotund me taking a photo of herself accidentally in the kitchen window? Nah… I think I got away with it 😉 )

It’s just hit 6am. Time to wrap this post up for the press tomorrow. Are they easier to read divided up into smaller paragraphs? I hope so ;). I am only here because my RSS Feed Reader threw a tantrum and decided not to work from 5am onwards so I am taking advantage of my spare time and value adding it. See you all on Saturday folks…hopefully you spring living folk in the North can post something other than salads and smoothies for us poor autumn dwelling folk here in the South ;). See you then :o)

m-sketti_ketchup_butter_1-3-460x690

http://www.notquitenigella.com/2012/11/02/sketti-with-buttered-ketchup/

I am driving this image like I stole it alright? I didn’t have time to make a batch of sketti and butter BUT this wonderful lady did! Not only did she make this fine upstanding recipe but she wrote a post about it AND she is a food snob! Go check out her wonderful post (not that I did but hey…I owe her SOMETHING for the lend of her photo!) and marvel at how delicious 2 meals for $4 can look…Steve…you have a foodie future 😉 now I just need to find Honey Boo-boo’s mum June’s email address and beg forgiveness for pinching her families secret recipe…

Just a very quick post script here…Steve wants to add something to the post. He was watching Curtis Stone who shamelessly went to the U.S. and traded on his “Aussieness” to get himself a television show and is now back in Australia flogging Coles supermarket and his “feed your family for under $10 a meal” deal. Steve says that anyone out there who needs to fill up on less than $3 to feed the family should use his “Skettie” recipe that he borrowed from Honey Boo-boo’s mum June a few posts ago. He also says that the first “Skettie” meal would cost you $3. The second one you would only have to pay $1 for the packet of pasta as you would still have half a bottle of tomato sauce and half a container of margarine left. That’s 2 meals for $4 Curtis…Steve says “BEAT THAT!” 😉 Just a note to Woolworths…Steve is waiting for your call…

It’s Leonhard Euler’s birthday today!

Hi All,

I can hear you asking “who is Leonhard Euler?” Is he narf7’s neighbour? No, my dear constant readers, Leonhard Euler is someone that was born hundreds of years ago…back in 1707 on the 15th of April. He was one of our founding fathers of mathematics and was Swiss (it figures). Why do I care that Mr Leonhard Euler was born today? Well to be honest I don’t. Google told me to go and check it out. It put a most interesting header on its home page today that when I clicked on an atom in the middle of the design, it spun. That’s how you lead lemmings to their deaths folks…you let them spin an atom and suddenly they are up to their armpits in mathematics and equations and formulae and they are drowning in the stuff! As I now know, life is half science and half maths. The scientists and mathematicians told me so. I like to live on the fringes of both disciplines in the “dead zone” when neither venture and where both fear to tread. I live in the part where I do little experiments to see just how insane I can make scientists and mathematicians whilst still maintaining my ethical position. Mr Leonhard Euler kindly left behind his likeness in portraits. He must have liked his likeness a LOT because there are a lot of them on the right hand side of my Google search page and most of them look like David Spade with a strange tic. Maybe the Swiss revered people that look like thin mean weasels? Perchance I am seeing a 300+ year old “Botticelli” moment right here where skinny weasel men were found to be the height of gorgeousness itself? I guess maths and science generated a degree of awe back then that could have linked itself to the sexy train? It’s easier to believe when you take a look at the other scientists and mathematicians that Google wants you to spend WAY too much of your precious time left on earth checking out. People like Joseph Louis Lagrange (who bears a strange resemblance to Mr Bean), Carl Friedrich Gauss (that looks like Spike Milligan at the height of his manic depression…) and Pierre de Fermat (a florid and most obvious proponent of the “comb over” who may have even invented this wonderful saving grace of the older man). Then you get to the scientists that “look like Steve”. Curiously there are several of them! I once envisioned Rincewind of Discworld fame as having a very strong resemblance to Steve but then I saw portraits painted of Isaac Newton and realised that Steve has been here before. I just saw another scientist/mathematician (who would know Google…you thoughtlessly expect me to click on that portrait to spend MORE of my precious life moments finding out? You are sadly mistaken!) called Gottfried Wilhelm von Leibniz (funny how you don’t want to correct THOSE names Spell check! 😉 ) that also bears a striking resemblance to Steve (and Isaac Newton at the same time)…I might have to ask Steve why he looks like these esteemed most learned gentlemen but why he could care less about science, mathematics and the general pursuit of research in any way shape or form…could it be another case of life trying to balance itself out? The enormous void of vacuous thought left in a permanent vacuum since these 2 esteemed learned gents passed away in a flash of blinding human inspiration has finally been allowed to reach equilibrium in one man born 300 years later…good on you Steve…you ARE doing your bit for science and mathematics after all! 😉

dscf0445

Here is Bezial doing his very best to steal a ball of wool, run, and get away with it before I catch up with him…this is what you could call an “evidence” shot. Bezial swears black and blue that Earl is the most reprobated dog that was ever born…methinks history might be tapping at the window of that claim Bezial 😉

DSCF0648

One of Steve’s conquests from yesterdays Targa Tasmania photo opportunities. He was trying to take motion shots…not bad but I think Bezial was going faster in the previous photo 😉

DSCF0683

That’s more like it! Not a bad “motion” picture Steve 🙂

OLYMPUS DIGITAL CAMERA

That green hotel in the main street apparently does $5 pub meals on a Saturday night, 2 bottles of vodka for $30 or $1 pots of beer on the first and last Friday of the month…just sayin’ in case any of you find yourself in downtown Beaconsfield one night with $40 in your pocket…just a warning, you most probably won’t remember what you did the next day 😉

OLYMPUS DIGITAL CAMERA

This is the upmarket pub just over the road from the green pub. The meals are MUCH more expensive here…you can buy hot chocolate and expensive pastries and the clientele is MUCH more refined but $40 isn’t going to buy you much here…hot foot it over to the green pub and you can go home with some money in your pocket after most probably having a great deal more fun in the process 😉

Well that was your educational part of the post folks…it’s all downhill from here so hold onto your rollercoaster sea for a rapid descent into madness and scientific/mathematic deprivation. What has narf7 been up to since we last chatted eh? Well we submitted our assessments to our lecturer. It’s so much easier to push a button and hand in your work. You don’t have to see the expectant eyes of your lecturer and know that you dashed his hopes of ever making senior faculty member when he flicks through your work. As far as we can tell, our course, only going since late February, has seen a rate of attrition that is somewhat alarming. We keep seeing “new students” arriving and the online community that our lecturer steadfastly and quite frankly unrealistically expects we students who have never met and who are competing with each other to forge hasn’t quite gotten off the ground yet. We all seem to be circling each other in cyberspace trying to get a feel for the competition. We know that 2 media lecturers from Queensland are taking this course. Why? Who would know! We also know that all students are supposed to create a blog space so that our work can be posted and seen by our fellow classmates. There are apparently 20 people taking our course and only 6 of us have blogs. It IS good to see other students work. You think your own work is sad until you are able to measure it up and see that we are all sad together. It unites and gives allegiance to your endeavours and your unseen class when you can see that their work is at least as pathetic as your own. Most of our class have had a fair bit to do with digital art. Some are obviously artists and most of them are very comfortable with the platform. Steve and I are less familiar with digital art, although Steve has messed about with Photoshop a lot and is a whole lot more familiar with it than I am. I am really enjoying this course which I didn’t expect. Putting a bit of faith in Steve’s ability to choose a bridging course that would allow me to keep some of my hair this year was curiously a wise thing to do! My OCD tendencies to guide him to an area where I felt more at home (say brain surgery…) were cram packed down (with great difficulty I might add) because I might be OCD…I might be a “strong woman” (you can read that how you will 😉 ), I might have some very VERY strong opinions about things but I know that my way is only half of this journey that we are walking together. When I say “walking”…a fair bit of our journey has been running in the opposite direction of each other to be honest. We spend a lot of time tussling over things…trying to get our own way and being very childish but when we are able to work together on those rare occasions when someone forces us to behave, we are always amazed at the results and how they are SO much better than the sum of us :o).  This course is bringing out our creative sides and aside from showing me that being out of your comfort zone can, indeed, be a good thing, it is teaching me that I really don’t always know best. I am like a fish out of water here and Steve is the maestro genius and I am actually enjoying allowing him to take the rudder of the boat. “Keep steering Stevey boy…the first rock you hit I will be RIGHT HERE!” 😉

DSCF0499

Remember those soaking soybeans from my last post? Here is the reason why they were soaking. This is my handy dandy über schmick soy milk maker. I have had it for years and it has lived in a dusty fugue up in the cupboard until I decided that I may as well use it and have been making some very interesting non dairy milks in it of late

DSCF0525

After soaking the soybeans overnight I skin them. Then I put the beans into the filter container

DSCF0531

After heating, grinding, magic, alchemy and a little bit of fairy dust the milk ends up in the stainless steel container and the okara, or soybean lees remain in the filter container

DSCF0536

Here’s the home made hot soymilk after I added some date paste to sweeten it slightly and half a teaspoon of Himalayan rock salt to balance the flavour out

I have been up for an hour and haven’t even looked at my RSS Feed Reader. I finally managed to clean it out on Saturday. Saturday was my son Stewarts 31st birthday. Just typing that probably made him wince in his sleep. I would imagine he had plans of world domination by the time he was 31. I know he wanted to be at least PART robotic by now. He inherited his mother’s OCD need to have everything “just so” but takes it to extremes that my OCD brain can only marvel at. Do any of you have your entire financial life planned out for the next 5 years? I am talking about EVERYTHING here folks… no? Well you can sit back and admire my son’s resolve. The funny thing about resolve is that there is always…ALWAYS something that comes along and stuffs it up. It’s like life, the universe and everything is just waiting to have a bit of fun at your expense. You plan to be married by 30…in the next 10 years you are going to have 2.5 kids (the way Monsanto is going, we can pretty much be guaranteed of that .5) and to be well on the way to owning our own homes, being financially secure and with a decent portfolio of stocks and shares to see us through to a rich and enviable old age. Does that sound like your life? Mine neither! I think what we humans want, and what we are supposed to be living like is so far apart that there is room in the middle to drive a comet through. How did we get so far away from our ideals? There isn’t anything wrong with ideals folks, it’s just when we choose to think that they are the ONLY way to arrive at the Pearly Gates having lived a rich and satisfying life that we hit problems and brick walls. Most of the depression that the pharmaceutical companies are milking for all they are worth is spawned of a completely unrealistic sense of entitlement that we are led to believe is “the norm”. If I remember right…”Norm” was Dame Edna’s husband with the enlarged prostate…he was also that little guy from the 70’s with the terry towelling hat on in the “Slip, Slop, Slap” commercials… do we REALLY want to be Norm?! I know I don’t! I am as prone to idealistic regrets as anyone. I spent a good proportion of my early adolescence up our backyard tree watching the neighbours and being completely envious of their lifestyle. I thought I was the ONLY one who was suffering by not being “normal”…I wrote dark poems and read dark books and spent too much time ruminating about how everything was so “UNFAIR”… If I had been motivated I could have been the figurehead of the soon to emerge Gothic revival but I didn’t have enough motivation to be anything really. I think a lot of people my age had this kind of drifting feeling back then. We had NO idea what we were going to do, where the world was going, how we were going to get anywhere and most of us are still drifting and goodness only knows what we did mentally to the children that we brought into the world to drift along with us. I would imagine that is why we are seeing a revival of homesteading. Of learning the ways of the natural world and of pragmatic fundamentalism…nature regaining equilibrium and trying to pull in the reigns. The older I get, the more I can see how it really does all work together. I guess that’s the benefit of age? You get to see it for yourself. You get to stick your finger into the wounds and you get to be able to say to yourself “yup…it’s dead”. Nothing like a healthy dose of observation over time to give you as much perspective and incentive you need to attempt to redress your own personal stuff ups and try to do what you can to share your newfound wisdom with your kids. The problem is, by the time nature gets around to teaching you all of this wisdom, your kids don’t want to listen to you any more…they are too busy “living” and your wisdom isn’t part of their ethos. I think that life, the universe and everything has a very VERY good sense of humour don’t you? 😉

DSCF0501

This is the contents of a bag of dried dates

DSCF0504

This is a bag of dried dates on their way to becoming date paste, my new sweetener of choice. Once I make the date paste I then add the soaking liquid (sweet in it’s own right) back into the Vitamix goblet and process the goblet clean whilst making “date syrup”…no waste here folks! 🙂

DSCF0540

Kid Creoles babies that seem quite happy to spend half of their time up to their eyeballs in date sweetened soymilk and even the equivalent of pureed chickpea porridge. Sounds gross BUT it tastes really good! I am enjoying experimenting with homemade non-dairy kefir equivalents

DSCF0583

From a conglomeration of tiny little kefir brains to this uncured walnut that also looks like a brain. The curious thing is that both kefir and walnuts are actually good FOR your brain…nature is more than colour coded 😉

Steve is off to do the fortnightly shopping today. I get to wend my way around the web should I choose to. I have a sourdough carrot cake to bake today and when Steve gets back with my organic chickpeas, my 2 bags of Aussie almonds and a few obscure articles (for Serendipity Farm they are obscure…at least till we can grow them ourselves 😉 ) like a jar of kalamata olives (we have 2 kalamata olive trees…), an avocado (we have 7 avocado trees to be planted out…), a rough approximation of ½ cup of raw cashew pieces (“err on slightly more Steve…DON’T BE TIGHT…I need them for tomorrow…), 500g of raw sesame seeds, a large red capsicum, a packet of dried mixed herbs, a lemon and some Himalayan pink mineral salt. Why the strange foodstuffs? Because narf7 is going to create folks…narf7 is going to work her alchemistic magic on these, and lots of other foodstuffs to create something magnificent for her coming debut in “The Virtual Vegan Potluck”. Remember that OCD that I mentioned earlier? Well it is coming out en mass and it insists that I do a “good job”…forget “good job” who are we kidding? It is screaming at me to “KNOCK THEIR SOCKS OFF!”…sigh…almost 50 and I STILL can’t make that voice go away! Here’s the deal folks, I plan on making something that combines my vegan foodie predilections (good word that one…it might just be my word for the week 😉 ) with our ideals. I want to use as much of our own produce in the form of home grown tomatoes, eggplants, walnuts etc. combined with things that we have made with our home grown produce, dried mushrooms, dried herbs, sundried tomatoes etc. to show how we are trying to produce as much of the food that we eat as we can. I want to show the processes involved and the true cost of the food that we eat. No “Tofutti cream cheese” or “Daiya” vegan cheeze for this little black duck…this recipe is going to show its creation from go to whoa and all stages in between. By the end of the recipe I want to give people an overview of what permaculture can do for you and how to harness yourself to nature to arrive someplace that you both want to be. It’s one heck of a challenge and with my little Fujifilm point and click, I am going to try to take anyone curious enough to click on my link (or to be following the linkies through to the end) on a little journey of creation. At worse they might learn something before hurrying off to the next recipe. At best they might get a bit of a tour through the real price (monetarily AND physically) of the food that ends up on their plates. Either way, my narfy job will be done! Hopefully you will all want to come along for the journey with me to see just how OCD narf7 can be and how twitchy my perfection valve gets when I am honing my current point of interest ;). I just learned something. Daiya non-dairy cheeze has an Aussie website where you can go and sign a petition to get Daiya cheezes into our supermarkets! There are obviously more vegans in Australia than I initially thought ;).

DSCF0547

The chickens on day release from their prison and “Pig” one of the feral cat’s extremely interested in the proceedings…right up to the time when he found out that my old girls know how to deal with cats! Lets put it this way…Pig will think twice before he eyeballs a hen again 😉

DSCF0561

Something else that you can make with dates…the recipe for this one is on page 178 of the 15th edition of the C.W.A. cookbook (circa 1954). Don’t have it? Sorry ladies, it is worth more than my life to print it out here…those C.W.A. women are positively fatal when riled up! 😉

DSCF0569

I HAVE been busy! This is one of 8 eccles cakes that I made for Steve the other day. No dates here but lots of fruit macerated in sugar with spices and a bit of butter all wrapped up like the pentagon in some puff pastry…the pentagon bit was entirely unintentional you can be assured, it stemmed from a complete lack of ability to make a circle 😉

DSCF0839

This is some “Gouda Uncheeze” that I made as part of the recipe that I am making for The Vegan Virtual Potluck this year in May. It looks like cheese, it grates like cheese and even though it doesn’t taste exactly like cheese, my Omni husband said “you can tell your blog readers that I LOVE cheese but I can’t stop eating this stuff!” that is kudos indeed folks! 😉

I have created my masterpiece! Can you see the lightning and hear the crazed sound of my assistant Stevgor as I harness the lightning to bring my creation to life? Well it wasn’t THAT impressive but I managed to create the ingredients that I needed, create my recipe from scratch and feed some of it to Steve (remembering how VERY fussy he is) and none of it came back out to decorate the walls and he actually said “that’s very tasty…apart from the olives…”. I forgot that Steve doesn’t like kalamata olives BUT he was caught nibbling the ends off my piece of grated homemade “cheeze” and said “you can use that in the recipe…your husband the cheese lover couldn’t stop eating this stuff”. There you go…my own endorsement!  We got our feedback back from our lecturer about our assessment and it was incredibly positive and full of “sandwich” praise. Our lecturer is a sandwich man. He likes to give you something positive…hit you in the solar plexus with a swift bit of criticism and suddenly back to a nice soft pillowy bit of super-white bread to cover up the negative and leave you feeling all fluffy.  We got a whole lot of bread and hardly any filling this time which made us both incredibly pleased. Not a lot to fix up which is also great and everything we need to fix is minor and cosmetic. Now we move into some serious Photoshop with the next unit. Steve headed off and took some great motion shots at Targa Tasmania. Our property backs onto a bit of a wild corner on a steep hill so the cars tend to be ramping up a bit of speed by the time they get to where my dear gnome like husband was perched with his trusty point and click, a whole new world of manual settings and a couple of tutorials about “how to take motion shots” under his belt. The whole road was sealed off and although there were lots of people standing at the junction of Auld Kirk Road (2 of them slept in their cars overnight…we know…when we walked the dogs we saw them there 😉 ) Steve had a completely uninterrupted and pesky human free view thanks to the back paddock and the rest of our neighbours being elderly and not caring two hoots about fast cars. We can use some of his shots for our Photoshop unit and are already working on our first part of it. It promises to be very interesting and I am surprised about how excited I am to be learning about digital photography. We are actually thinking of upgrading our point and click Fujifilm to the latest model. I get to keep Betsy, my old faithful (who tends to take more macro shots than anything else these days 😉 ) and Steve can have the new one. We just got paid some sort of unexpected one off government payment (election year…can anyone say “bribe”? 😉 ) that amounted to just over $150 between us so that seems like a worthy  cause for that windfall.

DSCF0907

“Well looky what I found in the pantry…”

DSCF0904

“How the HECK am I supposed to get into this thing!”

DSCF0508

Brunhilda wanted to get in on the photographic action…here she is doing what she does best nice and early in the morning 🙂

DSCF0912

Steve won this jam recently for correctly identifying what flick weed was with my twin in Olalla Christi of http://farmlet.wordpress.com/ fame. Christi is making a little pot of her absolutely AMAZING jam for every single one of the exponentially increasing guests at her beautiful daughters wedding. Christi, you deserve a medal! Not only does she deserve a medal but she deserves a hug…she just made Steve’s day :). Look what arrived in the mail today. A gorgeous jar of 4 berry jam that Steve is going to devour slowly and with great lip smacking on his morning toast till he scrapes the last sliver from the jar. Then he has plans for the jar as well…I naturally thought that I would be a winner as well because I would get the jar but NO! The jar is “my own personal trendy hipster jar that I can drink moonshine out of when I make moonshine”…how could you argue with that reasoning? ;).

It’s 3.52am… I have 14 hours till post time…we have a quarter tank of petrol in the Daihatsu, no cigarettes, it’s dark and my sunglasses are within reach…time to hustle folks! See you Saturday for another round of “let’s learn to tango with narf7” on Serendipity Farm :o)

Damn the man!

Hi All,

I DID IT! It might have taken me 6 months but I DID IT! I damned the man. 6 months ago to the day, I barely blearily woke up assured that Daylight Savings wasn’t going to make me its biotch ever again. No longer would I stagger from my bed in October in a rough approximation of jetlagged for the next fortnight till I got used to having a precious hour of my day removed surgically by the nefarious powers that be, I would wake up an hour earlier AND I would hit Daylight Savings running…but then my ever inquisitive questing mind realised that this would be a pattern that would repeat itself and that I would just slide back into absorbing that extra hour come the end of Daylight Savings in April… how was I going to prevent this happening. You have to go back into the ether 6 months ago to see how very different my life was then…you have to imagine that wibbley wobbly cutaway scene that they are able to recreate on telly but that I seem to be having difficulty reproducing here in my post so it’s up to you guys to wibble and wobble ok? Righto, back to the story folks! 6 months ago I was a night person. I stayed up regularly till 1am reading, watching television and generally inhabiting the night. My mornings were a study in grouchiness and Steve was always up before me proffering my first (bucket) mug of tea with shaky hands and the scene was set with Steve, fully dressed and raring to go, both dogs twitching with anticipatory excitement at their prospective walk and me, stubbornly clinging to the bedclothes and my teacup in a vain effort to stay in bed…I grumbled…I complained, I muttered my way into my mornings with my ears pinned back in warning to ANYONE foolish enough to talk to me or even look in my approximate direction. I was a morning harpy folks! A full month before Daylight Savings was going to hit us I decided to get up slightly earlier to adapt to the full hour that Daylight Savings was going to steal from me. I started with setting the alarm clock 15 minutes earlier each week and by the time Daylight Savings hit, I was ready for it and it didn’t render me apoplectic and staggering like every year prior. Not THIS little black duck! I was bright eyed and bushy tailed and when I realised that there might just be a problem at the other end of Daylight Savings I just decided that if I could adapt to 6am…why the heck couldn’t I adapt to 5am? Now for me, this was tantamount to crazy land. I hadn’t seen 5am aside from the start of long trips and 5am wasn’t a time, it was a beginning…

DSCF0435

“Err…excuse me…someone appears to have forgotten to leave the gate open, do you think you could do me a favour and just open it up?…please?…pretty please?…”

DSCF0446

“I KNOW you aren’t going to leave me alone till you take a photo so just take it and bugger off!”

OLYMPUS DIGITAL CAMERA

Steve’s collection of twang (note the inclusion of a banjo so that we can blend in with the local’s if we ever need to 😉 )

OLYMPUS DIGITAL CAMERA

The invaders are coming to deliver a telephone mast to the other side of the river…”GET THE TIN FOIL STEVE!” 😉

After adjusting my brain to 5am and realising that there were so many possibilities with waking up at this ungodly hour, I started to wake up even earlier. In 6 months I have gone from a night person who shunned mornings to a very early morning person who went to bed at 7pm last night. Once you set yourself on the pathway to changing your habits you never know how much it is going to change your life. In the past 6 months I have managed to totally change my days and nights (although I don’t really know what happens at night anymore because I am fast asleep!). I went from having a degree of insomnia where I would lay awake worrying about the state of the world to being unable to prevent sleep and having no problems staying asleep. I went from someone who hated walking the dogs and exercise in general to someone who is out the front of the walk and eager to carry on. I went from bordering on obese to “ideal weight” with very little effort and you know what? I think it all came from that initial desire to damn the man and make a tiny positive change in my days. There is a Bupa health fund ad where people see their future healthier and fitter selves and that’s what I am doing today. If it wasn’t for my bolshie desire to bugger up Daylight Savings and remove its tentacle hold on my life, I wouldn’t be the vibrantly buzzing healthy specimen of early morning happiness and possibilities that I am today. One tiny little stubborn desire has entirely changed my ethos and my way of life.  I wonder what other tiny little changes could predominately effect our lifestyles? If something as simple as waking up 15 minutes earlier in my day could deliver this sort of massive change, what else could I start with by just putting my feet on a new pathway?

DSCF0393

Talking about a new pathway…this is a Stromboli. A Stromboli is Steve’s latest favourite food. This one consists of some homemade pizza dough (with the inclusion of mixed herbs, chilli flakes and home grown, dehydrated and powdered tomato) and cabanossi sausage made by Nige our local butcher at “Nigel’s on Tamar” (do I get some free meat Nige? 😉 ), bacon, home grown sliced last of the season tomatoes, thin sliced local grown onions and a mix of grated parmesan and cheddar.

DSCF0396

Once you top the Stromboli, you need to roll it reasonably tightly

DSCF0398

Next you need to cut the Stromboli midway through with a serrated bread knife

DSCF0399

Put your Stromboli, along with the baking parchment you SO cleverly rolled it up on to prevent having to do washing up onto a baking sheet

I got a request for sharing a recipe for those baked spring rolls that I shared a photo of in the comments section of my last post so here is my recipe. Steve and I customised it to be healthier than regular deep fried spring rolls because Steve isn’t a fan of anything deep fried (I, on the other hand, LOVE deep fried anything and that, my dear constant readers, is why I had trouble fitting through doors in a past life 😉 ) and although baked spring rolls need to be served up and eaten pretty much straight away to maintain their crunch, you can be smug and satisfied that you get pretty much the same taste with a whole lot less fat and a lot more nutrition…

Homemade baked spring rolls

1 packet of spring roll wrappers (usually 20 in a pack). We get ours from Coles as they are the only reasonably priced option in Tasmania but feel free to get yours anywhere you want to

A large quarter of a cabbage finely shredded

6 large carrots grated (the longest part of this equation)

1 egg (I don’t eat these spring rolls anymore and the egg binds the filling and reduces any liquid that would make the rolls soggy)

2 packets of MI Goreng (ramen) noodles along with their seasoning packs OR if you are being über healthy, sub veggie stock powder (Massell is the BEST and is Aussie made :o) ) cook the noodles according to the packet, drain them and chop them finely with scissors and reserve the seasoning packs to add to the main mix or you could just add some dried Chinese noodles of your choice. We used to add rice vermicelli and that worked amazing well so it really is up to you :o)

You can add finely chopped capsicum, mung bean sprouts, finely chopped cooked mushroom (to remove excess moisture) and just about any other vegetable or Chinese add (we have previously used soaked dried wood ear fungus and white fungus to great advantage) in that you like at this point but we usually just use cabbage and carrot and the results are yummy

We add some form of protein. Steve likes finely diced chicken cooked with some chilli flakes and I used to have firm tofu but you can add diced up cooked omelette, bacon, any finely diced lightly fried meat, prawns, anything really and you only need about a cup of finely diced protein in total for 20 large spring rolls

Then comes the seasonings. I use lots of oyster sauce (for Steve), Thai chilli sauce, yellow American style mustard, a squirt of toasted sesame oil, lots of crushed garlic (about 7 cloves) and an equal quantity of crushed fresh or jarred ginger, a couple of squirts of Worcestershire Sauce and we add a couple of teaspoons of dried chilli flakes but we love hot food so I would suggest a little sprinkle if you aren’t sure as you already have chilli in the sauce (depending on how hot it
is). Steve likes pepper added and I used more of the Massell veggie stock powder (sub whatever stock powder you fancy to your heart’s content) and feel free to add any other favourite condiment to your batch that takes your fancy. It’s all about customising to your own personal tastes here…that’s what makes these delicious and what makes “homemade” the best.

Mix the entire mass together with clean hands. It’s therapeutic to be up to your elbows in Chinese food. Once you have an even distribution of sauce through the shredded/grated veggies you can start making the rolls. Open your packet of spring roll wrappers and keep a clean tea-towel over the packet to keep them from drying out as you work. I am pretty quick at rolling up a batch of 20 but I have had a lot of practice over the years. Here’s a great tutorial to show you how to roll them up…

http://www.steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html

She also talks about draining off the liquid to prevent soggy spring rolls. Liquid is an antagonist to a spring roll and keeping the filling reasonably dry is especially important with baked spring rolls. This tutorial makes small spring rolls…yours are going to be big spring rolls but the rolling method is the same and feel free to go ahead and deep fry them if you fancy. The process is the same BUT we like to brush ours with olive or rice bran oil and bake them till they are crisp and golden brown. Either way you end up with something full of flavour, absolutely addictive and you don’t have to pay by the roll. Very economical and much tastier than what you can buy from the supermarket or most food vendors. Give it a go, if you like Asian food (who doesn’t?!) you are going to love these :o)

YUM just found another pictorial tutorial with a completely delicious looking recipe for more spring rolls. Remember, it’s all about customising them to your own personal taste and when you are eating a plate piled high with your own personal favourite flavours you can smugly damn the man all over again!

http://shesimmers.com/2011/06/fried-spring-rolls-po-pia-tod-html

DSCF0404

This is what the cooked Stromboli should look like. I didn’t include a photo of Steve as he was drooling too much to be anywhere near presentable enough for a photo 😉

DSCF0408

Cut crosswise into chunklets just like you would with a Swiss roll and eat…eat a lot…eat too much of it and there will STILL be enough left over to satisfy your appetite the night after with some home baked homemade oven wedges 🙂

DSCF0417

I forgot I had this casserole dish…I picked it up for $2 from a local thrift shop because it didn’t have a lid. How many times do I need a lid? Not many! This is a shepherds pie topped with a mountain of riced cooked potato. Ricing the spuds keep them separate and make a lovely crisp topping.

DSCF0382

I am still getting zucchini’s and a trickle of tomatoes and these are the very first of our ripened jalapeno chillies along with “something” curious that tends to invade most of my photos these days 😉

I am sitting here quietly on Tuesday morning tapping away with “eau de rotting kangaroo carcass” wafting through the air. The decomposing large roo that is about 20ft from the back door is starting to attract more than flies and crows and its wonderful aroma is starting to permeate more than it’s immediate proximity. The native wildlife has done it pretty tough this year and after a couple of bumper seasons, the bushfires that removed a lot of their grazing territory and the long, hot, extremely dry summer that we just had has resulted in a lot of animal deaths. Tasmania is the Aussie home of road kill, thanks to its cooler conditions and larger proportion of vegetation. The animals have been forced to eat pretty much anything this year and my guess is that our kangaroo friend up the back is the culprit who has been eating all of the potato leaves and rhubarb leaves and his toxin tolerance just hit zero. Steve had to take an impromptu trip into town because when we got back from walking the dogs our daughters phoned up to tell us that the hot water tap in the kitchen decided to turn itself on permanently last night and they had to turn the water off at the mains (at least they now KNOW where the mains is 😉 ). Steve was expecting a major job but $15 for a tap and a few extras and about the same amount of minute’s worth of work resulted in job done and happy campers all round. Steve thought that his midday adventures pootling around in the Mumbly Cumumbus were going to be extinguished but now they are back on the cards. I just finished my wireframe drawing of my poster, the final part of my assessment that needs to be submitted on Monday and have the rest of the week to put in a concerted effort to reduce my RSS Feed Reader and to plan our veggie garden that we will be starting on quite soon. I am hoping to convince Steve that our small orchard could do with enclosing fully at the same time so that we can prune the poor long suffering possum playgrounds and perhaps get some fruit next year.

DSCF0410

Proof…Irrefutable PROOF that Flares ARE coming back man!

DSCF0414

And the foolishness continues…Just in case anyone wanted to know what colour our kitchen was 😉

DSCF0429

This is a Schacht Inkle Loom. I bought it for $5 from the year before last’s HUGE progressive garage sale that spans 15km along the Tamar River and is our favourite event on the yearly calendar. I have NO idea how to use it so any clever clogs out there who know about weaving (you KNOW who you are 😉 ) can tell me whether it is something I should/could be bothering with or whether I should just let Earl eat it like he has been trying to do for a year and a half

OLYMPUS DIGITAL CAMERA

The Mumbly Cumumbus just in from Steve’s latest “pootling” event on the river. He actually caught 2 flathead (fish) and the dogs got both of them… well Bezial got both of them as Earl was suspicious of Steve’s intentions and wasn’t going to eat the fish in case it negated us giving him large quantities of steak. Bezial would live on fresh fish if he could 🙂

I am starting to get excited about the prospects of being able to garden with impunity. To be able to plant things that nothing can get (aside from the insects but their predatory grubby friends can deal with them). In preparation for the garden I have been thinking about where to find lots of bulk to fill the prospective garden beds for free or at least as cheaply as possible. My idea is to use keyhole gardens (cheers YBert 😉 ) coupled with a lot of vertical action to gain the maximum amount of growing space. I found some Jerusalem artichokes growing on the road verge this morning and managed to procure a couple of them to plant out in one of my compost bins till I can sort out a corner of Serendipity Farm for them to live happily in and spread to their hearts content. I have visions of both Jerusalem and globe artichokes growing all over the place and if winter ever comes I have visions of spending long wet hours cuddled up near Brunhilda with the laptop, an excel spread sheet (Jess already beat me to it 😉 ) and my permaculture and food forest spidey senses tingling with the research possibilities. I love a good researching event and finding the right perennials, shrubs and trees to deliver food for our series of endemic conditions on Serendipity Farm is a wonderful challenge that I am up for. Permaculture gives us that option. It gives us a new way of looking at our problems and allows us to use our problems to form solutions. What might initially seem like a bit pain in the derrière can be twirled around till it’s good points are facing frontwards. Rocks in the ground? Dig them up and use them to make raised garden beds…Dry conditions causing you growing problems? Store water any way that you can through winter and use it on your gardens when the dry weather hits and use clever gardening tricks like mass planting, mulching, trickle irrigation, choosing food crops and plants that grow in arid conditions and you can bypass a lot of problems. There is ALWAYS  a solution…it’s just up to us to look for the answer and sometimes what you are trying to solve might not be the real problem. My Jerusalem artichokes come with a “you will NEVER be rid of them!” warning. I don’t want to be rid of them. I want food that will grow itself without too much effort. I want to be able to have food all over Serendipity Farm eventually, not just zone 1, but everywhere. I have a vision of fecundity and production and an eventual harmony/equilibrium of cycles on Serendipity Farm that fills me with a sense of hope and happiness. It’s often how you choose to look at things that gives you answers and I like to turn things around a whole lot and look at the bits that other people tend to shun…I’m a bit strange like that 😉

OLYMPUS DIGITAL CAMERA

Another lovely day on the river

OLYMPUS DIGITAL CAMERA

Steve’s aquatic companions

OLYMPUS DIGITAL CAMERA

The Deviot Yacht Club from the river. You can see the deciduous trees starting to colour up nicely

OLYMPUS DIGITAL CAMERA

Some of the houses in Deviot that span the riverbank

Well I am back to normal. I am just about to finish this post off as somewhat less than a novella but definitely more than a quick read over a 5 minute tea break. I hope that all of my dear constant readers are beavering away in their respective changeling seasons between the wet and the dry and vice versa. Spring and autumn are definitely bridging seasons and whatever you are trying to achieve this year, I hope that you get it at least started before the heat of summer or the cold and wet of winter sets in for the long haul. Have a great rest of your week and see you on the weekend, rested and ready to rumble :o)

Ben Folds King of the hipsters…

Hi All,

I think that this is the LONGEST post I have ever expected anyone to read in the history of this blog. Anyone not of a strong disposition can be excused from reading it in its entirety…the rest of you, suck it up and at least have a go…you never know what treasures it might yield 😉

First up I am going to share the best, most tasty recipe for chilli with you. It has the bonus of being incredibly easy and it freezes amazingly well. This is Steve’s “Secret” recipe and so I guess it is the bonus for all of you dear constant readers who have stuck with trying to read these gargantuan posts ;). Here you go…thank me later and remember that Steve is “The Magic Man” 😉

Steve’s Secret Recipe Chilli Con Carne

2 tbsp. olive oil

2 chopped onions

2 cloves crushed garlic (Steve uses about 5)

500g lean minced beef

250ml red wine (you get to drink the rest apparently)

2 x 400g cans crushed/chopped tomatoes. We use homemade pasta sauce and I will give you the recipe for the pasta sauce after this chilli recipe

3 tbsp. tomato puree (we don’t use this)

3 – 4 tsps. dried chilli flakes but you can use more or less to taste

1 tsps. ground cumin (Steve uses about 3 tbsp. fresh ground)

1 tsps. ground coriander (ditto to the cumin, about 3 tbsp. fresh ground…try it, it rocks!)

1 stick cinnamon

A good shake of Worcestershire sauce

1 beef stock cube (OXO here in Australia but use what you have wherever you are)

Salt and fresh ground black pepper

1 x 400g can of drained red kidney beans

1 x 400g can baked beans (this is where Steve differs from the original recipe which calls for only 2 cans of kidney beans and no baked beans because the baked beans add a lot of body and taste)

Sour cream, sliced avocado and fresh coriander (if you like it) to top the chilli when you serve it

Heat the oil in a large, heavy based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2 – 3 minutes. While waiting, pour a glass for yourself. Stir in the tinned tomatoes (or equivalent pasta sauce…see below), tomato puree (if using), chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Pour in the drained kidney beans and undrained baked beans with their sauce into the mix and then Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mix is rich and thickened. Add the fresh coriander if using and cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if needed. This is ideal served with lime wedges and rice, crusty bread or chips (French fried) or jacket potatoes and cheese, guacamole, sour cream and a big green salad or turned into the best nachos ever.  It might sound humble but give it a try, it’s delicious :o)

Note: if you find your tomatoes were a bit runny and your sauce isn’t as thick and rich as it should be (it should be like gravy in consistency) you can add some beurre manie which is just equal quantities of softened butter mixed with plain flour (all purpose) till combined and lump free. If you need to thicken a sauce, just add chunks of this mix into the sauce and stir vigorously with a wooden spoon till blended into the hot sauce. Keep adding till the sauce has thickened to a consistency that you like.

My homemade pasta sauce involves the following: –

1 x 400g crushed or chopped tomatoes or the equivalent fresh tomatoes chopped up

1 tbsp. olive oil

About 3 cloves crushed garlic

1 finely chopped onion

Yellow American style mustard

Tomato sauce (ketchup)

Bbq sauce (bottled)

Veggie seasoned salt (Masell in Australia but use vegeta or what you have elsewhere)

1 tsp. dried mixed herbs or 1 tbsp. fresh chopped herbs

We use a tsp. of dried chilli flakes but we like things hot 😉

Cook the onion in the olive oil and when transparent add the garlic and once the garlic softens add a good squirt of mustard, tomato sauce (ketchup) and bbq sauce. Add the herbs and seasoned salt chilli flakes (if using) and stir together over heat till combined. Once combined nicely pour in the tinned tomatoes gently and simmer till thick and unctuous. Give this a go, it’s delicious. I add mushrooms; capsicum, eggplant etc. as they become seasonally available (add them with the onion at the beginning of cooking). This yields a top class most tasty tomato pasta sauce that is miles apart from a can of tinned tomatoes. Try it and let me know if you like it :o)

Steve has been a bit lax with his bachelor food posts of late and after his spaghetti in frankfurter’s effort has been conspicuous by his lack of effort. He decided to share another recipe with you in the bachelor range, this time he got June, Honey Boo-boo’s mum’s recipe for “Sketti”…

http://www.foxnews.com/recipe/honey-boo-boos-sketti-3

Honey boo-boo must have “made it” because she just got taken off on South park…

https://www.youtube.com/watch?v=NRrIbLQsRDg

Now we can get down to the nitty gritty of the actual post…Ben Folds …King of the Hipsters…the rise of the über cool nerdy geek and the celebration of all things retro, the legitimisation of the awkward generation, the intelligencia gets cool and suddenly we get bands like (give examples) and veganism is hip and cool and the 60’s are the ONLY place to buy your kitchen furniture. The rise of the hipster brought about the cultural desire for all things handmade, unique, the embracing of old school principals and Etsy (no spellcheck…I  don’t mean “Betsy” 😉 ) owes its beginning and sudden meteoric rise on hipsters. Ben Folds was a hipster before anyone knew what a hipster was. I am listening to his latest album and he sounds like a cross between Elvis Costello and Blur…how is that for cross Atlantic hipsterism? I have a penchant for singers who can write amazing lyrics AND give them a voice like Ben Folds. His anthems to the forgotten were just what 75% of the school population needed to hear and he came at just the right time. When Ben Folds gave a massive subculture a voice it was an awesome thing to see the results. I belong to that subculture and so do all 3 of my children. It was the right time for them to be able to embrace their inner geekiness and progress on to knowing that they are, indeed, the superior race and they got their legitimisation through people like Ben Folds. How amazing that the hipsters of today are the children of yesterdays oppressed! Everyone wants to be edgy and wear 60’s clothes and have sideburns and retro moustaches (obviously guys 😉 ) and shave their sideburns and get tats (every good hipster chick has a multitude of meaningful tats). Where are we going with fashion folks? All I know is that we can find a niche in amongst these upwardly mobile non child bearing thinkers and that some of their ethos is actually worth embracing. Cheers Ben Folds…you deserve your kudos and your fame and you probably deserve a marriage that actually works BUT if that happened would your muse desert you? 😉

DSCF0348

We have gone from 30C heat where regular basking upside down on the deck is the norm to this…

DSCF3472

Hiding behind the screen door within close proximity to Brunhilda’s wafting blissful heat

DSCF3468

“Excuse me…would you MIND not opening that door please…there are dogs basking here!”

The only problem with the hipsters is that they are indulging themselves out of existence. They prefer owning a dog to having children and their need to spend both incomes on retro is still “spending” per-se. The movement is shifting sideways into the new rise of the homesteader and the hipsters desire to get their little plot of earth is starting to make rumbles in the country that can only benefit from the windfall of people immigrating from cities and repopulating the small towns…it’s obviously a natural progression and part of humanities need for equilibrium…spreading out to where you can move and think and just “be” and where you can put your mark on a tree and can feel the earth between your fingers. The selfishness is going to have to go hipsters and maybe your country born kids will rebel against being dressed up like small “Mad men” and will revert to feral hippies… wouldn’t that be something? Hey, the 70’s is back man…FLARES ARE BACK MAN! Ferals living amongst what’s left of the trees, getting their hands dirty and their feet dirty and learning how to listen to the earth and respond accordingly…perhaps it’s more than humanities survival that is being reflected in our current trends…perhaps the earth is channelling us…perhaps it’s a survival mechanism from somewhere deeper than any of us know because people are being called…drawn to the earth. Thanks hipsters, you are a good blended first generation to give homesteading legitimacy and by giving it a new voice and popularity you are showing people that it is possible for life after peak oil and that old lesson about how everything has good and bad points is being learned and shared all over the world through social media. That can only be a good thing :o)…by the way, wouldn’t Ben Folds make a perfect counterfoil for the spinster daughter in that amazingly iconic painting “American Gothic”? 😉

Grant_Wood_-_American_Gothic_-_Google_Art_Project

Cheers for this photo Wikipedia 🙂

http://en.wikipedia.org/wiki/American_Gothic

‘All sorrows are less with bread’ – Miguel de Cervantes.

My sentiments exactly! I am now following a wonderful blog that has shot right up my blog reading list of wonderful ways to spend my early morning hours with my first cup of tea. This beautiful quote comes from her blog. It resonates with me because it’s something that we all need to remember. Miguel de Cervantes was talking about the solidity and comfort that a full belly can bring you and sometimes when we are lusting after something way out of our reach we really need to be looking closer to home to see what we already have and realising that life is about appreciation of what we already have and learning to live the best life that we can with our lot. We are all primed as children to toe the line when it comes to heading down the highway of life. We are pointed in the direction of active consumerism from a very young age (can anyone say “McDonald’s? 😉 ) And powerful media moguls make a huge amount of money messing with our minds and dangling delicious unreachable carrots in front of us to direct us in the way that they want us to go. I am not talking new cars and expensive whiskey here folks, I am talking fundamental life goals where we start out thinking that we are failures if we haven’t managed to buy a house, have 2.5 kids and own 2 S.U.V’s and a subscription to a country club by the time we are 30. We are herded into thinking that we are simply not good enough, not worth it, if we don’t keep following that carrot on a stick. A clever donkey knows after a little early carrot chasing that this isn’t going to work…that following that carrot on a stick isn’t going to get a tasty treat but a lifetime of frustration and a clever donkey just stops. I am starting to see that most people are not clever donkeys. We know that we are on a highway to discontent but we keep on trying to buy our way into happiness…a new car…15 pairs of shoes…a kitchen aid (will it make your cake taste better? Probably not but MAN it is pretty! 😉 ) And we keep cramming our homes with “stuff” in a vain endeavour to sooth our minds…minds that are screaming out “STOP!” We no longer realise that happiness is found in our own back yard…that we are the instigators of our own happiness. We are so far removed from our gut instincts and our intuitive minds that we allow “someone else” to guide us through our life goals, our important decisions and that “someone else” doesn’t have our best interests at heart.

DSCF0344

Not quite “bread” but definitely the Asian alternative…this baking tray of slightly undercooked rice has been specially prepared for tomorrows fried rice

DSCF0345

Seasoned with salt, pepper and chilli flakes it gets put uncovered into the fridge where it dries out a bit more, then into Brunhilda’s warning oven to dry out and heat a bit before Steve turns it into this…

DSCF0355

Delicious fried rice. The homemade spring rolls next to it have been lightly brushed with olive oil and will be baked in the oven till brown and crisp to accompany some of this rice for Steve’s tea. Steve is the only one that eats the fried rice and spring rolls so the remaining 4 servings of each are put into the freezer ready for quick nutritious and tasty meals if we get in late or end up working too long on our studies. He also has 4 Cornish pasties made last night in the freezer for more meals. We love making extra so that we don’t have to cook all of the time 🙂

It’s time that we all stopped and actually thought about where we are headed. Our parents were baby boomers and were the only generation where life kept getting “easier”…from the 1940’s on the media took over directing our desires and we let it. It was just easier. They took advantage of our need to be part of the flock but slightly above the masses and we have been competing for superiority ever since through the acquisition of “stuff”. A new bike, camera, S.U.V. isn’t going to make you feel better. What will make you feel better is learning who you are, being honest about yourself and your situation and taking a good hard look at how you can make the best of what you are and where you are in life. Stop trying to use consumerism as a band aid. It doesn’t work. You are going to end up aged 70 with 16 facelifts, fake boobs (think Jane Fonda and Madonna…) and a pathetic need to be “YOUNG!” at all costs because you are absolutely terrified of what is happening to you…you can’t buy your way out of aging…so far, no scientist has managed to make us live forever (God help us if they ever do…) and no amount of fast cars, holidays to Bermuda or gold dangly chains are going to defy age. Even the hipsters aren’t immune…they are the generation of the “forever young” to the max…40 year olds with skateboards and pierced noses and tattoos who won’t commit to “relationships” because they are WAY too young to settle down… we are now getting so far removed from the real world that there is a backlash of people stopping and saying “what is going ON here!” It can only be good. When you stop and actually think about where you are, you can take that elusive carrot out of the equation and you can start to see your own life in perspective. What you have been given is a chance…a precious chance to learn, to grow, to communicate and to understand. You have been given your own personal vessel to experience this world and the most precious gift of choice. If you get nothing else in your life, you can choose what your reactions are going to be and that is what makes we humans so incredibly lucky, our ability to choose our own pathway.

12070012

I just went hunting for some pictures to put into this post and found this one taken from a warm spot just in front of Brunhilda…this is our idea of the perfect kitchen…no clutter (the fridge is in the cupboard in the hallway) and plenty of room to “live” in this space. That’s the great thing about doing renovations yourself, you can do whatever you like 🙂

DSCF1035

Another photo taken last year but not used in the blog yet. Taken last autumn of the Acer palmatum maple tree on the deck stairs

DSCF1397

This sort of scene is just around the corner on Serendipity Farm and I can’t wait! I LOVE fungi and have plans to study mycology at university in the future if only to be able to eat whatever fungi I damned well please without Steve telling me that “You are going to kill yourself and leave orphan dogs…” sigh… 😉

I would normally be sitting here reading my RSS Feed Reader at 4.44am BUT my modem has decided to pitch a fit and as a technical luddite, the only thing I know to do with modems taking tantrums is turn them off and then back on…so far my wonderful trick isn’t working…curious that I slag off Google and overnight my modem goes into the foetal position! Coincidence? We shall see! 😉 It does give me time to type out another blog post. That’s what I mean about seeing the opportunities in situations. Sometimes the situation is pretty dire and it’s difficult to see anything other than the immediacy of what is happening but that’s where we can really get the most out of this lateral thinking and we can start to try to formulate “other” ways to look at the situation. We don’t have to be a reactive creature, that’s the beautiful thing. We can be proactive about taking what life hands to us and we can use it to make our lives better…the net goes down? Forgedaboudit…type some blog posts, think about what you are going to do today, get that crochet out while Earl is still in the land of nod and maybe you won’t have those “tension problems” that you usually do when trying to crochet a row. I found some gorgeous jar holders yesterday. I know that mason jars are now de rigour in the U.S. and people carry them everywhere and hipsters are toting them to their hipster coffee shops to get refills of their hemp milk soy lattes. Me, I think they are jars! I think that jars are for preserving and saving things for the future. I have even seen hillbilly wedding mugs made of Mason jars and I think that you northerners can keep that trend and I will just keep my jars for when I need them. These lovely jar totes were amazing…the creator (Etsy, OBVIOUSLY folks, would any self-respecting hipster go anywhere else? 😉 ) had somehow felted the finished product and the bright colours got me excited more than the functionality of the item (see…this little black duck is as prone to wanton consumerist desires as the next person…) the difference is that I didn’t want to race out and spend money on them, I wanted to make some myself. Apparently I REALLY pissed Google off because not only can’t I get the modem to work, but now Microsoft can’t diagnose what is actually wrong with my connection! Can anyone say “BANNED” 😉 Bring it on Google; this little black duck has nothing to lose! 😉

DSCF1762

My daughters gave me this unctuous and most gorgeous chestnut cream a while ago. It had an amazing flavour and I have since found recipes for how to make it online. Come chestnut season I will be making my own but for now, I have lingering memories about just how good this was 🙂 Cheers girls 🙂

DSCF1812

I wouldn’t be smiling if I was you sunshine…

We just got a few spots of rain…we were told that we would have 100% chance of rain today and I guess, technically, that was right. Steve lugged the large heap of wood and put it under the deck yesterday so most of it should be nice and dry. He left a few barrow loads for the lizards who had just had the equivalent of Armageddon visited on them to hide in while they acclimatised to their new situation and then escaped. Feral cats love lizards and we love them too so we wanted to give them the best chance to survive their situation. I think that we also need to connect and learn the precious lessons from our grandparents and other elders. Far from being the reminders that we are all going to die and being shoved as fast as possible into homes to moulder away, we should be prizing their knowledge and cataloguing it for future generations who are going to have to remember the past to give them the best chance in the future. I just turned my modem off and am going to give it 30 minutes rest. I guess it has been busy of late and might need a nap (but only a SHORT one modem!) I have a couple of blogs that I want to reference here for you all to visit and I can’t access their U.R.L’s till the net works again. I get to put my money where my mouth is this morning. I know that I have almost 300 blog posts to read because before the network slowed down to an abject crawl, my RSS Feed reader shared that bit of information with me. I know that those blog posts are not going to stop and hopefully we get use of the net back today because 300 can swell to 500 in a very short time. While I was last away at my daughters it swelled to over 1000 posts and that takes some wading through believe me! I juggle precariously on the precipice of 500+ blogs and I guess sometimes I am going to have to burn the candle at both ends to ensure I get the best out of them.

DSCF0378

Some of my seed haul for today. The dry seed pods at the front have an incredible strong “fruity” smell and come from some sort of herb. The red berries come from some Crataegus phaenopyrum (Washington Hawthorn’s) that we discovered on our walk and have been collecting as they ripened. Hopefully we can get some to grow this year for planting on Serendipity Farm and that walnut was the only uneaten nut in a stash noticed under a shrub where there was a severe dearth of walnut trees…no idea how it got there but it is a very unusual long thin nut so we are going to try to stratify it and grow it over winter for our walnut futures.

DSCF0376

The seed pod of the strongly scented aniseed herb that I collected today

DSCF0374

This is the uber spiky pod of  Echinacea angustifolia (cone flower/Echinacea) with seeds in situ. I want lots of Echinacea on Serendipity Farm because it is hardy, incredibly useful and it loves dry conditions. Perfect for us 🙂

I recently discovered a blog http://truebeautyalways.com/2013/03/17/earthen-vessels/  that is amazingly well written. I love the way that the blogger is able to communicate ideas and the fact that she looks a bit like my niece Tahlia is an added bonus :o). The post that the link will take you to is a wonderful post about taking her children to the river in the heat and a wonderful story about how to tell the truth whilst avoiding a disaster if the truth got out, an old Quaker story. I love the way that this girl tells stories and weaves her words together to play with your mind and recreate beautiful scenes in your head. I guess my mix of blogs revolve around the interesting in all facets of life. I am not interested in mainstream unless it has something special and most of the blogs that I follow are beautiful examples of “special” in the nicest possible way :o). Here’s another one that I just started following…

http://www.lovelygreens.com/2013/03/tree-planting-at-childrens-centre-farm.html

This is community ethos and vision and a wonderful post about how small communities can really make a difference to future generations and with a bit of effort and vision can really give us a chance to do the right thing for the earth. It’s not us that are going to bear the brunt of the last century of wanton disregard for the earth, it’s our children and their children who are going to have to attempt to live with the legacy of the baby boomers and we can at least attempt to do something to halt the road to ruin that was initiated in the name of “progress”.

wood

If you click on this screen shot you can see it clearer. That white area is the lumber yard where Steve worked for a year. It was his second ever job after lasting a week at a local butchers. The green triangle off to the right of the lumber yard is a spruce plantation and Steve used to garner himself Christmas trees from this farm gratis…he often worried about the seat of his pants coming into contact with the cold hard steel of the farmers shotgun but when you are 21 and a hard cool punk, what’s a guy to do eh? 😉

I know that today’s post is really a couple of weeks ago post but it would be an unsustainable thing to dump a perfectly good post that was just hanging about waiting to see the light of day inside your collective heads. I have been up since 3am having a ball whittling away at my 500 blog posts that just seem to be growing exponentially but that are much more manageable now. I found 3 more scrumptious blogs to stuff in there in the wake of the old spent blogs that I discarded recently. We walked the dogs in Deviot and I invaded the small heritage apple and pear enclosure to raid the seed pods of the Echinacea that have just given up the ghost for the winter, something that smells like amazing aniseed but that appears to be somewhat salvia like in a pod and something else that has pods that smell like fruit! No idea what the second 2 pods are but my seed saving just increased our prospective springtime bonus of free greenery and gave Serendipity Farm another nudge up the “get it for free” ladder. Steve and I studied the covered top of the enclosure today (the original source of our planning for our new fully enclosed veggie patch) and have decided to go with purchasing some extra heavy duty bird netting and running rope or wire along the poles that we are going to install in the ground to form a nice tight possum proof roof that won’t sag and that will be easy to install. We got home and I collected some brushwood kindling sticks whilst holding my nose to avoid the stench of the large kangaroo that most THOUGHTFULLY chose to croak it not 20ft away from our back door :o(. Maybe it’s the culprit that has been harvesting my potato leaves and rhubarb leaves and it finally realised that “they are poisonous!” and nature took its toll. Whatever the reason, the cruel irony is that now that the days are colder, the blowflies that I HATE with a passion have disappeared and the one time that I need them to do their disgusting thing, they let me down! Sigh… no idea how long we are going to have to hold our noses as we walk to the car but the dogs LOVE it. To them, the back yard smells like Chanel No. 5 (ech!).  We then spent the morning hunting through Steve’s old stomping grounds in the U.K. and I can show you where he once worked for about 10 seconds in a lumber yard and the woods adjacent to the yard were where he got his Christmas trees from. I am going to spend the rest of the day minimising the RSS Feed Reader, stoking Brunhilda and baking up a storm and staying warm and happy inside for the rest of the weekend.

spoonsA quick pic of Steve’s draft poster for his Media assessment

frans

And this one’s mine…as you can see we have VERY different taste 😉 The logo on the extreme right in my poster is just representative of where my logo will go when I finalise my choice of logo’s. Anyone out there with any street cred in poster design feel free to let us know what you think and be gentle folks, we are babes in the woods with Photoshop at the moment 😉

See you all on Wednesday and this is for all of you Northerners…Nick Drake and Northern Sky…just perfect to welcome spring :o)

https://www.youtube.com/watch?v=S3jCFeCtSjk

The Mis en Place of life

Hi All,

This is post number 3 that I have up my sleeve…what a luxury! I have been guilty of only having about a quarter of a post ready to post on the day that I am due to post it. Not only that, but I have also been guilty of realising that the day got away from me and that I have 1 hour to post…as a natural processes person I take great delight in the deliciousness of order and progression and I try to do as many things as I can to smooth the way through our days. I love prep. I love to get things ready and sort things out and am a maestro of mis en place when it comes to recipes. I learned it the hard way and getting everything that you need ready before you start something is a wise lesson to learn. Another wise lesson is to clean up your previous mess before you start a new task. My grandmother always pushed “Clean up as you go along” as her mantra. It stuck. I hate a great pile of dishes to do after I cook so as I cook I wash dishes and wipe them at the same time. At the end of the process there may be some dinner dishes to do but not many. I hate waking up to dishes, or a messy kitchen. It’s a new day after all and a new day deserves a clean start. I know that some of my processes annoy Steve. I can only imagine what his flat in the U.K. looked like but I have a good idea ;). Steve lived on his own and was able to drag a doona out to the couch whilst watching television. He could leave his guitar and amp in the lounge room where it would remain (un-chewed by Earl) until he felt like playing it next. He could dump his clothes on the floor until he ran out of them and could head down to the Laundromat just around the corner to throw a load of washing into the machine and the pace of his life was completely centred on his own processes. We have been together for 14 years now (16 if you count the 2 years we spent in an extremely long distance online relationship) and he still doesn’t get why he can’t just throw his clothes on the floor by the bed when he wants to sleep…”it’s not like I am dropping them in the lounge is it?”…but for once, Earl is coming to my rescue. Earl has started to invade Steve’s deftly dropped clothing…I have an early morning disclaimer here…I did NOT train Earl to demolish any of Steve’s carelessly dumped items…he learned how to do it all by himself! ;). Earl has started pulling things out of Steve’s pockets. Steve really only has himself to blame because he leaves bags of dog treats in his pockets and Earl is always ready to find food. Earl is also ready to extract anything else out of pockets that have been carelessly left at Earl’s beak level and he is VERY good at it. Steve wakes up to find chewed up sweet wrappers (minus the sweets 😉 ), dog poo bags that have been deftly rendered useless (Earl has a problem with us picking up his deposits…he deposited them for a reason and is annoyed and somewhat disgusted that we pick them up after he carefully places them at the topmost point of grass clumps and bushes and low walls…) and obviously the dog treats disappear (that goes without saying) and Steve has a habit of cramming his pockets with all sorts of bits and pieces and Earl has now taken to bypassing sticking his nose into Steve’s pockets and just chews right through till he gets what he wants to amuse him. You can’t blame Earl, you have to look squarely at the person dumping their clothes on the floor and you REALLY have to wonder why this person is STILL DOING IT AFTER EARL ATE HIS PANTS!…stubborn willfulness won’t put the ass back in your pants Steve 😉

 OLYMPUS DIGITAL CAMERA

I LOVE having a post up my sleeve 🙂 Here is a photo up my sleeve to match the post up my sleeve. We think that this is some kind of funky ferry but whatever float-a-ma-jig it is, it’s most certainly interesting

OLYMPUS DIGITAL CAMERA

We took the dogs to the dog park today. We took a tennis ball and a rope ring and all the good intentions in the world. Earl tried to slip under the gate and run away and Bezial stood still for 15 minutes sniffing the same blade of grass for the entire time…After we got disgusted with them (the YOUTH OF TODAY!) we got back in the car and noticed this pretty picture so the effort wasn’t entirely wasted on our plebian dogs! 😉

DSCF0254

Check out the olde worlde last century chalk folks! I am getting school memories just looking at it 😉

OLYMPUS DIGITAL CAMERA

May as well stick with the boaty theme of this first set of photos and post a pic of the tug that zooms up and down the river. I say “zooms”, it actually “Chugs” very VERY loudly

Ok, fingers crossed…I am just about to turn the modem back on after a 20 minute hiatus. If it is stuffed we are going to have to head into town soon and get another one because our studies demand that we have an online connection. I will let it do its thing (blinky blinky green lights blinky blinky and a bit more blinking) for a while and will then test and see if I have the net back. This could change our plans for the day and we might have to take an emergency trip into the city to buy a new modem. I hope not, we are saving at the moment. We want to get ahead with our bills and save some money for emergencies and for when bills that are unexpected come in. Penniless student hippies live pretty close to the breadline…in fact; most of us live UNDER the breadline. We are not complaining, we choose this life and are prepared to bypass all sorts of wants and desires in order to keep living the way that we live BUT “The Man” demands a pound of flesh on a regular basis and we don’t have much choice but to pay at the moment. That means “money” and even though we don’t receive a lot of money as students (we get even less than people bumming around doing nothing on the dole) we are still able to save up and we found a plan that if we stick to it, we should arrive at the other end of it with a significant amount of savings for a “rainy day”. Like most other things in life I have a “better safe than sorry”. For a girl who rebelled against her grandmothers “tyrannical rule” on a constant basis, I think I am starting to turn into her! Those early lessons keep coming back “better safe than sorry”, “clean up as you go along”, “don’t put your shoes on the table or you will never be able…” (“Able” to what gran? I had 3 kids after loading up the table with shoes and your method of birth control SUCKS! 😉 )…all sorts of little wisdoms that annoyed the heck out of me when I was forced to comply but that keep coming back to me now as solid proof that my grandmother was a wise and wonderful soul. I didn’t appreciate you enough gran, you really knew your stuff! I think I might be like her…It has only taken me almost 50 years to admit that and she died last century (makes it sound like a lifetime ago doesn’t it? 😉 ). Time to test that connection… (Fingers crossed… 😉 ….

DSCF0292

Here’s the nectarine tree at my daughters house in town AFTER I spent 2 hours removing blackberries from it’s protective circle

DSCF0293

Here is the pile of blackberries removed and on a tarpaulin so that the rotten things don’t invade Poland and start growing from pieces. “Fool me ONCE!” 🙂

Well it looks like it’s either the modem has died or Google has decided to deposit one of Earls mighty dumps on my head for daring to use a tag in last night’s post called “Better than Google Reader” ;). Either way it’s just you and me this morning and those 300+ blog posts are just going to have to wait. I made a wonderful sourdough carrot cake last night. I have made it 2 times now and both times it was amazing. The funny thing about it is that the recipe states that the cake is “nothing special, just a wholesome cake to eat with a cup of tea”… I have never made a carrot cake (before this) that worked. My carrot cakes were always too moist and gluggy and the texture was wrong. This cake has consistently given excellent results and has Steve actually asking me to make it. I threw some ground ginger into the mix along with lots of cinnamon last night and Steve tasted it and pronounced it wonderful (even though he doesn’t like ginger and has NO idea it is in there 😉 ). I love experimenting with recipes and this one is a completely different recipe to the sourdough chocolate cake recipe that I have been baking. In last night’s version I cut the oil back to ½ cup and upped the amount of kefir (not actually called for in the recipe) and added 2 tsp of organic vanilla extract to the mix. I think the trick is in grating the carrots very finely and squeezing them out to get a dry pulp to add to the mix. Whatever the processes, the end results are stellar and my new go-to snacking cake for Steve to have with a coffee. The dogs love it as well and actually beg for it. I took my desire to offload the enormous quantity of mature kefir that I have been amassing of late to a new level. I used a cup and a half (I still have over 2 litres to use up) of very thick mature kefir (it looked like very thick sour cream or Greek yoghurt) in Steve’s quiche last night. I was prepared for a backlash because Steve is VERY suspicious of new things in his favourite recipes but he said that he couldn’t taste anything different and kefir has just elevated itself into a usable commodity on Serendipity Farm…”YIPEE!” I can now add it to all sorts of things with impunity :o). That means that if I want to make a creamy potato bake with bacon, capsicum, caramelised onions, garlic and cheese, I can opt out of paying for sour cream and can use copious quantities of kefir in its place. My little grains work overtime to produce this unctuous thick rich probiotic stuffed product and I owe it to them to use it in abundance. Unlike Jess (Rabid from www.rabidlittlehippy.wordpress.com ) I don’t have 3 kefir loving mouths to consume my kefir as soon as the grains produce it and I have to think how I am going to use it. With Steve’s newfound acceptance I can use it with impunity and might even make some kefir icecream after I toss the icecream base into the freezer overnight. The amazing thing about kefir is that it doesn’t go off. It contains in excess of 60 different probiotics and seems to be able to ward off any other invaders so long as I keep it in the fridge it is fine. My stockpile is going to disappear rapidly now that I know I can use it and Steve won’t reject the results with suspicion.

DSCF0334

We decided to open up the computer desk to get maximum space today and ended up making room for a large pine box that we can store things in as well as dealing with the cables that were snaking out all over the place behind the P.C. and making a haven for dust. Much better 🙂

I think I need 10 points and maybe a factotum gold star for not hyperventilating about my inability to use the net today. My early mornings are actually tied up in online use and this morning I am sitting here in the dark tapping blog posts to my dear constant readers rather than expunge my readers exponentially increasing backlog of posts (just typing that made me think I need a paper bag!). I guess Steve is going to have to use his techy skills when he gets up. My instinct is to give it a whack but I will curb that instinct because technology and “bashing” tend to result in dollar signs ;). We have been working a bit ahead of our course because we finished and handed in all of our work early (can anyone say “big fat factotums!” 😉 ) and rather than sit here twiddling our thumbs we are working through our next unit. I know we aren’t meant to be doing this till next term and that we have an assessment that we have to complete on this Design unit but we haven’t been given it yet and so we will continue to work through our next unit on Photoshop. We are enjoying it immensely and are learning a lot about digital manipulation of images. Yesterday Steve was able to help my brother sort out a problem using what we have learned so far. My brother is going to attempt to sell some of his lovely photos at the local markets where he lives on the weekend. He has been paying a premium to print out A0 poster sized prints at the printers but couldn’t work out how to get more than 1 panorama on an A0 sheet and was only using ¼ of the sheet in the process. Steve sorted it out for him yesterday and now he can get 4 panoramas on an A0 sheet and is saving himself $90 a sheet. It’s great to be able to put what you are learning into practical use and help people at the same time.

DSCF0294

Looks like it’s gutter cleaning time again… 😦

DSCF0311

“Hmmm How did you get up that ladder eh?”

DSCF0305

“It certainly looks like a lot of fun…”

DSCF0312

“Ok, I recon I could handle it…”

DSCF0313

He didn’t manage to climb the ladder but Steve did along with his trusty muck bucket and blow-a-ma-jig

DSCF0319

Isn’t it funny how last year this was disgusting to me and this year I see it as a precious resource? It’s all a matter of how you look at things :). Notice that black “thing” (that’s about all it could still be called…) on the right hand side of the bucket? It is one of a pair of “black things” that Steve fished out of the gutter and then was able to identify as some of his socks that he obviously put up on the gutter in order to prevent Earl from predating them…the problem with that very clever idea sir, is that you forgot about them and they got blown into the gutter where they have been mouldering for the best part of 8 months 😉 Needless to say they now reside in the bin! That bucket was a “found thing” that we discovered on our walk discarded amongst the bushes today. It’s an old oil bucket that blew over from the Exeter Show recently and that Steve eagerly took receipt of and will be stowing in the Mumbly Cumumbus as his new bailing/fish bucket

DSCF0318

Apparently the roof is Steve’s domain and this mess blown down onto the deck is mine…funny how no-one talked about this “Domain” stuff prior to Steve heading up the ladder with his blow-a-ma-jig eh 😉

When we were at our graduation ceremony last week, we had a chat to Meg, the team leader of another course who was helping out on the night to take registrations and direct graduates in the right direction when they arrived at the ceremony. Meg is a wonderful generous person who works with disabled and indigenous people to teach them how to create horticultural spaces. She specialises in environmental science and is perfect for the job. She is eminently qualified and her caring nature makes her ideal for helping people to use what they have to facilitate positive changes in their lives and make the most of their situation. Meg loves Steve and I and we love her right back. I think Meg has romantic goggles on and thinks that it would be wonderful to work with your partner and study/learn together. That might be the case if you weren’t exact opposites and had NO idea how the other person can even function with brain/thought processes like that! Steve and I are slowly learning to adapt to each other’s processes but they are as foreign and alien to each other as to be bordering on crazy and as we both think that we are right in our own processes, it can sometimes be a difficult process in itself to unite and learn anything together. We have learned to break down the task into what Steve does best and what I do best. I research best…I type best…I am good at problem solving and Steve is technical and stubbornly keeps going till he works it out. Together we are formidable in both the French meaning of the word AND the English version ;). If we can’t get the net back today we are going to have to find a solution for this problem. Hopefully it is just the network and isn’t anything to do with our connection per-se but it’s been a long time since we had to phone up Dodo and try to wade through those Indian accents to get to someone who isn’t in automatic damage control and who insists that the problem doesn’t lie with them…let’s just hope that the problem can bypass the need to phone Dodo. I feel a headache brewing if it can’t…

DSCF0327

The meat and onions and garlic cooking for Steve’s “BEST EVER” chilli recipe just before the red wine goes in…

DSCF0328

Some of the other ingredients and the recipe. This chilli is truly unctuous and gorgeous and we haven’t met anyone who doesn’t like it yet. We used to make this in HUGE vats when we volunteered at the local Salvation Army kitchen to help feed the homeless. Steve’s chilli is still talked about long after we stopped working there (and they have probably forgotten who we are but that chilli speaks for itself 🙂 ). We will make you some when you come Kymmy 🙂

DSCF0335

Not the greatest photo but this chilli bubbles away to an unctuous thick delicious flavoursome pot of heaven and served with some steamed rice and some oven wedges (home made of course) it will be Steve’s happiness tonight 🙂

It is 6.10am and I have managed to write 3 posts all bordering on the gargantuan this morning. I could keep typing posts but I fear they would be obsolete before I posted them! So I am not too sure what I am going to do now with the next hour before I wake Steve with a cup of coffee and wait 30 minutes while he wakes up slowly before I dump the problem with the net on him. I have lots of things that I can do today that don’t involve the net. We have the lizard piles of wood to collect up (and maybe a lizard rescue might be on the cards) and deposit under the deck and out of the weather (should “the weather” ever decide to come that is 😉 ), I have plans to use as much of my kefir in cooking today as I can. I need my fridge back! Kefir and sourdough starters don’t mix well. I only found out the other day that kefir makes a perfectly good starter all by itself! I didn’t realise that kefir has lots of yeast and that it can be used to raise a loaf of bread and might test it out one day. I know that when I add it to sourdough cakes in place of milk, the cakes always rise well and have an excellent flavour so perhaps I can take advantage of this in some of my recipes. I want to get hold of some water kefir grains in the near future and will be converting half of Kid Creole’s coconuts into true coconut milk loving babies. If they die I will just keep trying to convert more as Kid produces them. He seems content to repopulate the earth with his progeny at the moment so that isn’t an issue. I have been researching and it is entirely possible to convert kefir milk grains to coconut milk grains or soymilk grains… it just takes persistence and a slow progression. I make my own coconut milk (out of coconuts…what a coincidence! 😉 ) and as such, I end up with coconut water as part of the equation. I would like to use it productively to make water kefir and so I might have to send a quick missive with accompanying moola off to Dom in South Australia to avail myself of some of his amazing water kefir grains. I want to experiment with various juices (including the über sweet carrot juice I squeeze from the carrots that I use to make Steve’s sourdough carrot cake staple) and fermenting them.

DSCF0338

On one side we have Steves oven wedges marinating in olive oil, chilli, pepper and salt and ready to go onto the bbq after the dessert on the other side is cooked

DSCF0339

This is the way that I cook apples now. I prefer it to using water or juice. I thinly slice the apples and fry them gently in butter, cinnamon, mixed spice and a tsp of organic vanilla extract till they are tender and then I add 1/2 cup of sugar (you could use rapadura or coconut sugar or honey or whatever you like here) and after a few minutes cooking in the resulting syrup I remove the apples and reduce the syrup to a thick caramel that I then pour over the apples. The results are superb and so far removed from apples stewed in water they could hardly be considered the same thing. I call them my “toffee apples” and use them as a base for my crumbles and for tonights dessert which will be covered in a light vanilla sponge and served with custard. Steve has earned his chilli and dessert tonight with his antics on the roof 🙂

I have been stretching out my posts in order to ignore having to deal with the fact that the modem is not working properly. It might be something to do with the weather (although I am bordering on my mother’s steadfast desire to cling to superstition there! Whoa neddy! 😉 ) but my guess is that our network is down and that an unmarked white van will turn up at the little wooden box up the road that is ostensibly Telstra’s and that Dodo has to share with them and will do a bit of fiddling around and hopefully the problem will be solved. I dare say you will know if we get back online by the presence or absence of posts ;). I am going to leave it there for today folks. It’s now 6.21am and the rubbish truck just took our rubbish and soon the recycling truck will be rumbling past to collect our recycling as well. It is still dark but I can spend the next 30 minutes getting ahead of my processes thus allowing us to launch into our day a bit earlier than we normally would. I hope you all have a wonderful day and weekend ahead of you and that you are able to spend some quality time doing what you truly love to do. See you all on Saturday  :o)

When more isn’t the answer

Hi All,

Writing is a struggle against silence.

Carlos Fuentes

Isn’t that lovely? I hasten to add that I hardly need to worry about the silence because whenever I get 2 minutes to myself the silence suddenly disappears into a frolicking dog, a husband who needs a hand with something or I fall asleep…hardly time to worry myself about silence but let’s just start tapping away to make sure that it doesn’t invade our psyche and do some sort of Freudian damage. I wasn’t sure what I was going to type today. We have been pretty full on with our studies this week and it is somewhat difficult to get back into the study habit when you have been luxuriating in all the free time in the world and being able to do whatever you want with said time. The course isn’t difficult but it is making us think a lot and is pulling us into a more creative frame of mind which suits both of us just fine. We learn something every day and Steve is picking up a copy of the student version of Adobe C.S.6 on Monday when he heads in to do the shopping so that we can launch ourselves into Photoshop 6. My wonderful kind younger brother bought himself a new camera not so long ago and gave us the perfectly good camera that he already had. This works out wonderfully because we really need a camera each for this course and now we are able to head off in different directions and take lots of photos for the course requirement. Steve is really interested in using Photoshop etc. and there are some very interesting programs in this package for writers as well. At least we are gaining a lot of information that is helping me, especially, to learn more about technology.

DSCF9926

The camera that my brother gave us. If you are reading “Cheers Jim! :)”

OLYMPUS DIGITAL CAMERA

On wednesday Serendipity Farm was dripping wet…today it’s sunny again

OLYMPUS DIGITAL CAMERA

The vacancy rate might not be anything to write home about but at least 1 wasp lived here over the summer season 🙂

OLYMPUS DIGITAL CAMERA

Serendipity Farms view of the Tamar River this afternoon

OLYMPUS DIGITAL CAMERA

A panorama taken with the new camera…not bad! 🙂

I pulled up the older corn and stripped the few cobs of corn from it. It wasn’t a huge success but at least we got some corn. The tomatoes, on the other hand, are going great guns. I just picked another large basin full of them and there are plenty still on the bushes. I picked lots of eggplants and I am tossing up what to do with them. I will give some of the tomatoes and eggplants to my daughters along with some zucchini and their creative minds can come up with something that they would like to do with them. No doubt it will be something Korean and delicious. Our chickens are still on strike and I am getting tired of “no eggs” as their mantra. I know that they are moulting but surely someone could lay an egg?! We are giving 6 away on Monday to minimise the flock a bit and we are also giving away some of Kid Creole’s coconuts (excess kefir grains) and I am feeding up Audrey to donate some of her to our local health food shop. David and Lee are lovely people who are very knowledgeable about health and when I asked them if they would like some excess kefir spotted an opportunity. I dare say they will be able to share it with customers who would like some. I love the way that generosity flows around. You pass something on to someone else, and they share with someone else and pretty soon everyone is sharing. I saw a really great idea on one of the blogs that I follow the other day. It was about a new system at the library where if you hold a library card you can take a packet of saved seeds to grow in your garden. Once you grow your seed and bring back seed to swap you can swap it for another packet of seed. I love the idea of using a library for more than just books. Libraries are hubs of knowledge for the common man. You don’t need the internet to take out a book and as your library card is free, the knowledge is also free…how precious is that? :o). I have been formulating my seed swap network along with designing a web page for the course we are doing. Steve is working on his spoon website to sell wooden spoons and I figured I may as well start where I meant to finish up and so will be working on designing and planning how to go about swapping seed in Tasmania. Firstly I need to get a network of people who are interested in saving and swapping seed and I might have to pick the lady who blogs at http://ediblethings.net/ mind regarding her seedy pen pal swaps and see what kind of swaps can be made. It’s an entirely exciting proposition and one that would develop a network of like-minded people and a virtual seed bank of possibilities for many others.

OLYMPUS DIGITAL CAMERA

Apparently my kitchen is part of the arch nemisis of Batman confraturnity  but even though I was on a considerable lean, you can see some of the harvest from this morning along with Kid Creole and his erstwhile coconuts awaiting their morning bath in fresh milk

OLYMPUS DIGITAL CAMERA

We seem to have a decidedly orange theme going on in the last 2 photos. I keep throwing found road things into that brass hanging pot and the blue thing on the top is my latest find. We discovered it on one of our daily walks and it’s the brass nozzle of a spray painting unit.

OLYMPUS DIGITAL CAMERA

I was testing out the new camera…Bernard and Manny our Java finches say “Hi” 🙂

OLYMPUS DIGITAL CAMERA

Still a bit orange but that’s mostly to do with the Western Red Cedar cladding. This photo was to show you how happy the yellow banksia rose is now that I have tipped a heady mass of mulch over its previously parched roots…it wants to repay me by taking over the house. Join the queue rose, Earl is first in line…

374523_431510353593999_1219146655_n

I have just snuck this shot in as Steve found it and said “This is genius food!” He is going to buy some frankfurters and spaghetti on Monday in the shopping and is going to reproduce this amazing food. He also said “No kid would be able to resist these!”…obviously not… 😉

It’s the second day of autumn but you wouldn’t know it here in Tasmania. We have the promise of 27C today, 27C tomorrow and 30C on Monday. I am starting to wonder if summer is going to be the new black! I still have a big heap of mulch that I might start wheelbarrowing around to the side garden to try to give it a bit of relief from the long dry season that we have just had. I heard on the weather report that we have broken all of the records for temperature and for dryness in Australia this year and that’s not something to be proud of. They were saying that if you are 27 years or younger, you have no idea of what Australia’s “average” temperature for summer is because for the last 27 years we have exceeded it. I am not a fear monger and I am not in the business of trying to scare people but this long extended dry season is starting to make me twitch. I know that we aren’t the only people sick of summer. I read blogs about the flip side and how people can’t wait for summer. If I could bag it up and send it off to you I would folks! Most Australians would love to deliver a big bag of summer right to your doorstep for a bit of rain and a few days indoors near the fire. I am trying to work out what we are going to plant for winter crops this year. I haven’t ever grown a winter crop before and it’s a complete unknown quantity to me. I have been shamelessly pilfering information from wonderful gardeners like Sarah from the wonderful blog http://gardeningkiwi.wordpress.com/ because New Zealand is just a hop-step and jump from us here in Tassie and so what she is doing, I can surreptitiously pinch and do here. Sorry Sarah, remember that they DO say that copying is the sincerest form of flattery ;). There are some amazing gardening blogs out there and one of my favourites is http://www.sgaonline.org.au/ and I certainly get heaps of ideas from this blog but I like the personal touch of checking out what other people are doing just like me. I can learn so much from these more experienced gardeners and even though they might be on the other side of the world I also follow Margaret at http://awaytogarden.com/ that has a fantastic blog with amazing information. Her back posts are the stuff that this penniless hippies dreams are made of and she shares her knowledge so readily. Her friend Gayla is also amazing and has a fantastic blog called http://www.yougrowgirl.com/about/ all of these gardeners are our kind of gardeners…real people with real problems and solutions for what happens from day to day in their gardens. We might not have some of the pests and diseases that they have and they might not have some of the imported weeds that we suffer with but the online gardening community is an incredibly vibrant place to be and in sharing what we learn, we are giving someone else the chance to get down and dirty and fall totally and utterly in love with this big wide beautiful world. Getting your hands dirty is tantamount to a serious sensual awakening folks…you can’t help but gain something from the experience :o)

OLYMPUS DIGITAL CAMERA

Flower number 1. I found this nice little geranium, that has the added benefit of being scented, on one of our walks and took a piece to grow. Geraniums are incredibly hardy, waterwise and very easy to grow for those of you who aren’t gardeners and I plan on sourcing lots of lovely specimens for Serendipity Farm

OLYMPUS DIGITAL CAMERA

This pretty Rudbeckia hirta (Black-eyed Susan) is thriving in Steve’s shed. It is too hot to plant it out yet and once it cools down a bit and we get some rain I will be planting it somewhere in the side garden

OLYMPUS DIGITAL CAMERA

The Mondarda that I bought when I went to Wychwood has finally flowered. It too lives in the shed for now, but will be planted out in the side garden as well.

OLYMPUS DIGITAL CAMERA

I had just watered our potted plants and noticed this most interesting effect on a small Stachys byzantina (Lamb’s Ears) in a pot. I liked how the hairy leaves had held onto the water droplets

OLYMPUS DIGITAL CAMERA

My small potted fig tree has produced tiny figlets for the last 2 years but they dropped and nothing eventuated. This year it has 2 large figs… maybe I will get to try one? It all depends on whether the possums learn to fly… 😉

OLYMPUS DIGITAL CAMERA

One of the Nerine bowdenii that are flowering like crazy in the front garden and are making a lovely splash of autumn promise

It is getting hard to find nice pictures to share with you all. The garden has had enough of summer and we don’t have to worry about pulling weeds or mowing lawns in 2013 because they are all officially deceased. Brown is the new green in our neck of the woods and Tasmania is wet compared to most of the rest of Australia. Where I come from in Western Australia the vegetation is brown for most of the year as millennia of low rainfall has taught it not to trust dark clouds. You would be surprised just what grows in arid areas though and Western Australia has some of the most beautiful plants and wildflowers in all of Australia. I have one little bit of hope that at least nature thinks that it is autumn. The nerines are all flowering. It’s hard to believe that anything would have the will to flower when the soil it is growing in is little more than transient dust but flower they are and most beautifully as well. I have a cunning plan. I am going to formulate a list of very hardy arid waterwise plants (preferably perennials and shrubs) that I am going to source next spring to plant on Serendipity Farm. I am tired of planting things that need extra care when what we need are hardy plants that are just happy to be in the ground. No more mollycoddling plants and anything that doesn’t like living here won’t be getting any preferential treatment any more. We have been amazed at being able to grow plants like cardamom and turmeric and even if we have to resort to doing something like this…

http://permaculturenews.org/2010/01/11/free-hot-water-from-compost-wheelie-bin/

to keep our glasshouse warmer in winter and grow happy tropical rhizomes we will. Isn’t that a good idea by the way? The West Tamar council are trialling giving ratepayers a compost bin each to see if it doesn’t cut down green waste. At the moment the scheme is only available to the residents of Gravelly Beach but hopefully it will expand and we will all get one. Ratepayers can choose to use it as a compost bin or to put all of their green waste into it and wheel it out once a month to the curb to be collected by a council truck that will haul it off to be composted en masse.  I think it’s a great idea and if we do get one, I will make a hot water glasshouse heater with ours :o)

OLYMPUS DIGITAL CAMERA

We went to Deviot to walk the boys today and Steve liked the look of this shot…I like the look of it as well 🙂

OLYMPUS DIGITAL CAMERA

An Echinacea angustifolia growing inside the heritage apple and pear covered garden at Deviot. I am waiting for the seed to dry and will shake a few into a paper bag for Serendipity Farm

OLYMPUS DIGITAL CAMERA

The toilet block at the back of the Deviot Hall. I like these donated white tiles that were painted by the local children and their parents and that now grace the loo.

OLYMPUS DIGITAL CAMERA

Just to show you how dry our soil is here at the moment. This large crack was spotted on our walk this morning

OLYMPUS DIGITAL CAMERA

A ricketty jetty leading out into the river.

OLYMPUS DIGITAL CAMERA

Looks like Italy doesn’t it?

OLYMPUS DIGITAL CAMERA

Its been a really good blackberry season this year so far. I am doing my best to collect as many as I can to use my alchemy and turn into blackberry wine

It certainly took me a long time to get around to talking about the title of the post today didn’t it? Anyone who has been reading my blog for more than a few posts knows that I have been attempting to get healthier since my mum died last year in January. I took a long hard look at my relationship with food and decided that my 40 year love/hate relationship with food was officially OVER. I stopped dieting because you would think that if something was going to work it would have done so in the previous 40 years so I figured that dieting wasn’t working for me (or anyone for that matter) and started to eat healthy food, to exercise daily and to start coming to grips with severing the link between my emotions and my mouth. I weighed in at 90kg when I headed over for mum’s funeral. Not lightweight by anyone’s ideals and I had a lot of problems with my knees and was starting to think that I might actually need surgery on them in the near future. Since mum died I have lost 23kg. I now weigh 67kg, which might not be light by some people’s reckoning but that, is the lightest that I have been since I was 12 years old. I no longer have pain in my knees and although my left knee is stiff, it isn’t sore. When I gave up dieting I gave up so much more than an unhealthy relationship with food. I gave up the need to legitimise myself through food and my excuses for why I wasn’t a capable person. After just over a year, food is just that…”Food”. I no longer think about it every waking hour and that is possibly one of the most liberating things that has ever happened to me. I love to walk now and actually volunteer to walk Earl when Bezial has a sore leg. I have heaps of energy and have discovered that getting up early gives me some precious “Me” time every single day. I think there comes a time when we all have to question our bad habits and see if they are worth our support. My emotional need to overeat was holding me back from living. I can do what I need to do now. The only problem that I have is when Steve wants me to hold both dogs’ leads when he wants to take a photograph because now, their combined weight exceeds mine :o). The best thing of all is that I haven’t felt like I have been deprived of anything whilst I have been steadily losing weight. I plateaued at 76kg for about 4 months but then started having green smoothies for breakfast and suddenly I started to lose weight all over again. I don’t eat any less, I just eat what my body needs me to eat and I make sure to include healthy fats because despite what modern society might preach, we NEED fat folks. Fat is incredibly important for metabolism and for our ability to absorb certain vitamins. If you want nice skin, you need to eat the right kind of fats. I no longer have to starve myself, I no longer have to count calories, I no longer have to weigh myself morning and night and I certainly don’t have to strip down to my undies to try to eke out the best result. I am left lighter in body but more importantly, in mind, spirit and soul. I have been given a second chance while I still have time to enjoy it and I will make sure not to abuse this privilege

OLYMPUS DIGITAL CAMERA

This poor Stewartia pseudocamellia was on its last legs in the ground but we dug it up, repotted it and left it to soak in this container of water and look at it now! Plants are very resiliant things 🙂

OLYMPUS DIGITAL CAMERA

Some of the grape vine cuttings that struck…all of them will be planted out around the circumference of our large fully enclosed veggie patch

OLYMPUS DIGITAL CAMERA

These potted plants don’t get hit so hard by the direct sun because they are on the South side of Steve’s shed but they are still showing signs of being completely OVER summer

OLYMPUS DIGITAL CAMERA

The sole artichoke plant that survived. I think its simply because it is right near the deck in a semi enclosed area and the wallabies are too scared to get too close to the deck because the silent marauder lives on the deck (One of Earl’s pseudonyms…)

I am going to head off now and spend the rest of today hunting for recipes for ways to use up kefir. Kid Creole and all of his coconutty babies have been going nuts and producing a steady stream of yoghurt like kefir that I don’t consume and that Steve is wary of. I include it in Steve’s favourite sourdough chocolate cake now but 1 cup once a week isn’t going to empty my fridge of kefir and as self-appointed “house researcher” it is my duty to find useful and tasty ways to use it up. Wish me luck folks or we might drown in the stuff! See you all on Wednesday and make sure to take a moment out of your day to be grateful for everything in your life, It is a most rewarding practice and apparently, according to scientific research, it makes you a happier person and who wouldn’t love to be a little bit happier for free? :o)

Previous Older Entries