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…

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“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?…”

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

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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 😉 )

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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?

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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.

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

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

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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

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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 😉

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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 🙂

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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.

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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.

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Proof…Irrefutable PROOF that Flares ARE coming back man!

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

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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

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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 😉

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Another lovely day on the river

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Steve’s aquatic companions

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

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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)

Inspiration

Hi All,

What inspires you? What makes your heart sing and ignites your soul? Forgive me for waxing myself lyrically there but at 4.44am this morning (Sunday) I read a blog post that completely inspired me. I will post a link here so that you can all check out this amazing story and marvel at the level of dedication that one man was able to muster against a wealth of odds to create something amazing out of refuse and rubble and at 88, is still working on. Have you got an opus? Something that makes you get up every morning and that sends you to bed tired but completely content? Neither have I, but we are getting there 🙂

http://landscapelover.wordpress.com/2013/02/23/the-rock-garden-chandigarh/#comment-5338

I spend a lot of time getting inspired by amazing people out there. I can’t get over how clever and creative some people are! We all have something that we are good at but some people seem to be amazingly gifted and I am only wonder at the creative processes going on in their minds. Since we started working on design we have been learning all sorts of things about the creative process. Here I was just thinking that you slap a bit of paint on something or drew a picture freehand or just messed about a bit with some sort of medium but apparently there is a lot of thought that goes into art, design, music etc. The creative process usually has to follow an ordered process no matter how chaotic it may want to be…even anarchy needs to conform when it comes to web design ;). There are so many rules that you have to follow and it requires a degree of mathematics…thank goodness I covered rudimentary maths last year with landscape design and won’t have to bang my head on the wall this year trying to make it all come back from last century when I went to school…

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This nice foggy bank heralded a week of overly warm weather here in tassie that culminated in the second hottest day that we have had here this summer. The poor garden is on it’s last legs and I can’t wait for autumn!

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“NO PRISONER’S!” 😉

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Someone REALLY hates having his photo taken 😉

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It really pelted down raining today (cheers Port Hedland for that lovely cyclone that you are currently hosting 😉 ) and you can almost see the garden sighing with relief…you can also almost hear Steve and I sighing and doing “Paper, rock, scissors…” because we remembered that the guttering needs to be cleaned 😉

I have been trying to work out why cooking gives me so much more satisfaction than it should. I get the feeling that condensing your efforts down into creating things is immensely satisfying beyond the sum of the result. I think it’s another “living through the processes” moment and after reading Lynda Wallace’s small book “A Short Course in Happiness” I realised that a lot of the reasons why I feel inordinately happy for a middle aged penniless student hippy is that I am finding my happiness in simple processes. When we condense our thought processes and actions down into using what we have and our own mental alacrity in order to create something (especially if it is an original idea) we are giving ourselves a chance to explore the road to happiness. Making something is an outward expression of what makes us “us”. It is 5.59am and either “Stock” or “Pot” is crowing lustily underneath the deck just to my left. His processes are automatic and start as soon as his tiny little brain senses the dawn. My processes are often as a result of a desire. I want something, for whatever reason I can’t just go out and get something and so I have to work through a series of processes to give myself what I desire in a lateral way. I wouldn’t have ever thought that making things yourself, growing, cultivating, culturing, preparing and all of the other processes that begin with an idea/ideal and end in a satisfying dusting off of hands could give so much satisfaction, so much “happiness”.

I remember my grandmother doing all different kinds of unusual things. Back in the 70’s when I was a small child she always had something interesting for us to do when we got to her home. She had a large tin box with strange things in it. What was in the box on one day wasn’t necessarily in it when we next went. I remember a plastic spinning top, a box of dominoes, cards and my memories start to dim up a bit…it WAS last century folks! 😉 What I remember was that there were LOTS of things in that box. I also remember grandma making us small nets out of twisted repurposed (back then it was called “making do”…) coat hangers with some of her ex pantyhose stretched over the wire so that we could go fishing for the tiny shrimp in the inlet at the bottom of her property. I remember my sister and I arrived one day to new home made wooden looms that had silky smooth wood and my carpenter grandfather must have worked hard to make them. I often wonder if my grandmother was the instigator of this deep and most earnest desire to seek out and understand things. Perhaps my mum was right when she said that I always reminded her of my grandmother…perhaps I can see that now as a compliment :o). All I know is that if I am ever given the grace to become a grandparent, I, too, will have a large box that will change on a visit by visit basis. I will teach my grandchildren all kinds of things especially the incredible value of books and libraries and I will attempt to give them a deep passion for learning.

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Kefir production on target for Wednesday…we will soon be drowning in the stuff! 😉

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A nice pot of delicious rich pasta sauce made with local onions, our own tomatoes, some olive oil, herbs and lots and LOTS of garlic.

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Soon to be frozen ready for lasagne, spaghetti bolognaise and other tasty future tomato rich meals

Its amazing how fast habits, things that you do on a regular basis, become ways of life. It must be part of our human psyche to follow pathways of regularity. I have been eating a different way now for just on 7 weeks and in that time I have completely changed the way that I eat, the size of my meals, the content of my food and I actually have breakfast and have lost a fair amount of weight. It wasn’t hard, it was all just following little pathways that were initially new and that are now well worn grooves in my day. The same goes for getting up early. Anyone who knows me knows that I was a true died in the wool night person. I loved staying up late and would spend hours trawling the net hunting for information etc. and would go to bed between 12 and 1.30am most nights. Now I can’t make it past 8.30pm and as soon as my head hits that pillow I am gone! I sleep like a baby (unless Earl decides to sleep “on” me…) and wake up refreshed and raring to get up. The strange thing is that my initial reason for getting up early was to be bolshie! I didn’t want to be a hostage to feeling like a zombie for a fortnight after daylight savings crashed onto our doorstep last October so I decided that for the month before I would wake up a bit earlier in increments…15 minutes earlier each week, to allow me to make a steady transference to the hour block that they shave off in a day. I arrived at the day triumphant in the knowledge that my usual 7am wake-up was now 6am and they weren’t going to phase me THIS year! I then did what I usually do and thought “ok, so what if I keep getting up an hour earlier? Then I won’t have to do Daylight Savings ever…EVER…again!” And suddenly I went from being a night person to a morning person over a matter of months. I discovered the joys of those few quiet dark hours before Steve and the boys get up and all of that amazing time in the morning when my brain is raring to go and eager to take up new ideas. I now get up at 4am! YES 4am! I love it :o). I put the kettle on, I turn on the computer and cuddle Bezial who bravely stands guard all night on the sofa (Earl shamelessly takes the day watch and sleeps all night in the bed) and give him his early morning scratches and hugs. He shakes himself off and heads into bed and then the early morning is all MINE! I check emails and reply first, and then I head off here and check comments. I am a prolific commenter on other people’s blogs. If someone has put the effort in to share something precious with me, to give me one of their amazing recipes or tell me something that I didn’t know and am excited about finding out I want to thank them. I get a lot of replies from other blogs in the morning and its fun to read and reply to them first up. After that I head straight to my RSS Feed Reader and start wading through my morning’s blog posts. I have umpteen-eleventy-squillion blogs that I now follow and a 4am rising usually gives me enough time to deal with most of the posts for the day unless I get side-tracked by links in posts and then it might take a bit of night time reading to complete the deal. I have an eclectic mix of vegan food blogs, heavenly food porn (gorgeous photos and amazing recipes) that aren’t vegan, philosophical blogs, instructive blogs and blogs about sustainability that feed my mind and get it positively charged for the day. By the time 7am rocks up and Earl is prodding me with his nose to start the processes that eventuate at him getting a walk, I am fully charged, extremely happy (usually) and Steve gets his 7am cup of coffee and a wife who is raring to go for the day. I used to be the one lying in bed waiting for my cup of tea and stretching out the “getting up” process but no more… I am a changed woman and the possibilities of “Early Morning” only came about because I was being bolshie and wanted to take control of the situation…I wonder what you could do with your life if you tried? Do you have any habits that are dragging you down? If I can change my way of thinking, doing things then so can you. It really isn’t hard, its just a matter of starting. “Start where you mean to finish up”, another one of my grandmothers sayings and a most pertinent one for habit breaking and starting :o).

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Last minute ideas for how to use up some spare sourdough ended up with this interesting version of cinnamon rolls with a filling of chopped dates, grated left over hard caramel sauce from a sticky date pudding and lots of cinnamon

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After they were rolled up like a Swiss roll and cut I put them to prove in a greased and lined round cake tin until they increased in size a bit

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The finished results that are apparently very tasty 🙂

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Sourdough pizza prior to baking…

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And after…also, apparently, tasty 🙂

Does anyone else out there venture far and wide in their hunts for new and interesting food ingredients, how to use them and authentic recipes and cooking methods that contain them? Well I do! I love finding new things to do with previously unknown ingredients. It really excites me to delve into other countries cuisines, especially in the frugal ingredients that most of us wouldn’t think of using or don’t even know about. It’s nothing to do with elitism and everything to do with learning more about what is out there and available to eat. It’s the same thing that has me reverently placing foraging food blogs in my rss feed reader side by side with gorgeous food porn sites. When you love something you want to explore it all! ;). In my food travels I find a lot of recipes and links taking me to sites with recipes galore but all in languages that I can’t understand. A recipe that you can’t understand is an abject fail…UNLESS…you use your gourd and head on over to Google Translate and use it to translate the recipe for you. I must admit that sometimes the results are hilarious and totally incomprehensible BUT you at least have to try don’t you? And the worst you can get it a really funny read ;). I love finding blogs that skate along the fine line between Western cookery and their own culinary genius being applied to it. I found just such a site this morning and eagerly stuffed it into my Rss feed reader after exploring it for a bit to make sure that it was worth the stuffing. It most certainly was! Check it out if you would like to see some very interesting Asian takes on common recipes… http://ellenaguan.blogspot.sg/2013/02/longan-and-cranberry-yogurt-cake.html .

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The only eggs that we have had in a fortnight and all apparently laid by the same hen (the only one that has a free ticket to the next round!)

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One of our tasks for our course had us finding advertisments in various kinds of media that used “White space” to highlight and reinforce the subject matter and here is one of my examples…

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What do you do when it’s hot, you don’t want to pay “The Man” for his rubbish cordial and you have a freezer full of frozen fruit…you make your own cordial! This amazingly coloured variety is the result of a recipe for Lemon and Lime cordial that I messed around with so much that it hardly even resembles the original recipe. I used oranges instead of the lemons, I added a ziploc bag of frozen lemon juice, about 2 cups of frozen ripe mangos, the zest of the 3 oranges and about a cup full of ripe strawberries. These were all processed until smooth in my Vitamix blender and were added to 2 1/2 cups of sugar and then I added a tsp of citric acid and as much boiling water as I felt it needed to render it to “cordial” thickness. Steve is enjoying it whenever he feels the need for something other than coffee to drink and again, has pronounced it “tasty” 😉

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I needed to clarify just how “MASSIVE our harvest of potatoes actually was that I mentioned in the last post. Here you see the full extent of them being eaten by Steve for his tea last night…note the size comparison between the potato on his fork and the green pea next to it… I rest my case! 😉

Well we had a hard day today trying to find examples of design that doesn’t contain guide lines. And are planning on resting our poor addled brains this evening with a nice easy meal and an early night for me, and most probably some horror movies for Steve (his favourite genre). I am actually really enjoying this course (so far…) and we are learning an enormous amount. Steve will hopefully be picking up a copy of the student edition of the Adobe CS6 Design & Web Premium Student and Teacher edition so that we can start getting serious with Photoshop. So it’s all go around here at the moment. See you all on Saturday :o)