I'm usually sickened by all this money-spending, carol jingling, wave upon wave of ugly shiny things thing. Then lots of fun things are on and I see more of the people I love and I remember why it's good.
Another reason it is good is the food. I'm planning a Christmas pudding this year for the first time since I left home, and TODAY I made Rum Balls. We will be house-sitting in a house with an oven so we will also be able to uphold our tradition of baking Lebkuchen.
The Christmas Hamper raffle is also contributing to my feeling like it's Christmas, making money to buy useful gifts for people who really need it. In a different way to me needing a Dani M triangle necklace or a Penelope Durston Carole King Pouffe or a Charlie Sofo Birch log called 'More Balls'...
MMMM Rum Balls... Need I say more?
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
9/9/09
Fudge
When Pene said she was in Strahan for her birthday I had one word for her. Fudge. It's one of those things that stays with you. My first visit was when I was 12, with my Aunt Pene. We were driving around the west coast of Tasmania, walking up mountains and through forests. The fudge shop at Strahan with it's giant bricks of fudge which they carved hunks off of before your hungry eyes, was truly something to remember. I have been back there twice since, though it has been a long time. So I was extra excited this morning when I got to work to a present all the way from Strahan. OHMYGOD. So creamy and delicious. YUM.
Also the buckwheat honey is amazing, and extra special thanks from an aspiring wild beekeeper...
Whose birthday is this?
Thanks Pene!
Also the buckwheat honey is amazing, and extra special thanks from an aspiring wild beekeeper...
Whose birthday is this?
Thanks Pene!
7/27/09
Chutney Club
Featuring Beet (Beat It) Relish and Quince Jones Jelly amongst many other delicious things. It was a purely coincidental, but pleasing preserve tribute to producer and artist and number one hit.
There are more indiscriminate photos on the chutney club page if you like it like that.
7/26/09
Piennale 09
Many many Pies.
The pie master trophy.
Pie Hosts.
Post Pie Judges.
I was keeping quiet about it, but I was a Pie Judge. I'm putting that on my C.V. I'm not sure what I did to qualify, but I'm happy about it.
So many pies, including Pork Belly, Cider and Apple pie, Oz Burger, Jerusalem Artichoke and Mushroom, 6 Mushroom pie, Madras pies, Key Lime, Cherry & Apple, Strawberry Vanilla and Semolina, Pecan pie, and lastly, possibly my favourite, Spiced Dark Chocolate Pie.
7/25/09
Who ate all the pie?
We did! We did!
So today is the PIENNALE!
Or more correctly, the Pie Biennale 2009
Organized by the ever-lovely miss Trotski the 'Festival of the Pie' returns.
I've been schooling up and reading the event fine print.
3 categories: Sweet Pie, Vegetarian Pie, Savoury Pie with prizes for:
Best Sweet Pie
Best Vegetarian Pie
Best Savoury Pie
Best Presentation
Best Homemade Pastry
Best Original Recipe
Best Overall Pie
Peoples Choice Best Pie
It's a shame I don't have an oven, as I have been thinking of a braised leek and fennel cottage pie. I can't bake pie, but I can eat it.
So today is the PIENNALE!
Or more correctly, the Pie Biennale 2009
Organized by the ever-lovely miss Trotski the 'Festival of the Pie' returns.
I've been schooling up and reading the event fine print.
3 categories: Sweet Pie, Vegetarian Pie, Savoury Pie with prizes for:
Best Sweet Pie
Best Vegetarian Pie
Best Savoury Pie
Best Presentation
Best Homemade Pastry
Best Original Recipe
Best Overall Pie
Peoples Choice Best Pie
It's a shame I don't have an oven, as I have been thinking of a braised leek and fennel cottage pie. I can't bake pie, but I can eat it.
7/14/09
condiments
I'll spare you the photograph, but here is a list of what is in the fridge. We may have a condiment problem.
Homemade!
Preserved Lemons from Adam's uncle's tree in the Strathbogies.
Whiskey and Fig & Walnut Chutney from Lydia and the last Chutney Club.
Plum Jelly from when I house-sat for Annie and Kade and their Plum tree.
Plum Sauce. (As above)
Plum Jam by Drew and his front garden.
Strawberry Jam by me.
Pawpaw and Date Chutney, A souvenir batch from Mum and Dad's (I wish I bought more back with me)
Pene's Quince Jelly.
Orange Marmalade. Also from Adam's uncle's.
Pickled Beetroot. That was me.
Fig Jam. That too.
Pickled Ginger. Tomato Relish. Greek Yoghurt. Peanut Butter. Tomato Paste. Persian Fetta. Seeded Mustard. Pear and Ginger Conserve. Halva. Jar of Halloumi. Sweet Chili Sauce. Tomato Ketchup. Oyster Sauce. Olive Tapenade. Pickled wild onions. Anchovies and Miso.
ALSO Beer.
... and eggs and one piece of broccoli.
... Milk and Baby Juice.
... and Garlic Spray. (for pests)
Maybe we don't need another Chutney Club meeting after all? Maybe more jars of stuff is the last thing I need?
Homemade!
Preserved Lemons from Adam's uncle's tree in the Strathbogies.
Whiskey and Fig & Walnut Chutney from Lydia and the last Chutney Club.
Plum Jelly from when I house-sat for Annie and Kade and their Plum tree.
Plum Sauce. (As above)
Plum Jam by Drew and his front garden.
Strawberry Jam by me.
Pawpaw and Date Chutney, A souvenir batch from Mum and Dad's (I wish I bought more back with me)
Pene's Quince Jelly.
Orange Marmalade. Also from Adam's uncle's.
Pickled Beetroot. That was me.
Fig Jam. That too.
Pickled Ginger. Tomato Relish. Greek Yoghurt. Peanut Butter. Tomato Paste. Persian Fetta. Seeded Mustard. Pear and Ginger Conserve. Halva. Jar of Halloumi. Sweet Chili Sauce. Tomato Ketchup. Oyster Sauce. Olive Tapenade. Pickled wild onions. Anchovies and Miso.
ALSO Beer.
... and eggs and one piece of broccoli.
... Milk and Baby Juice.
... and Garlic Spray. (for pests)
Maybe we don't need another Chutney Club meeting after all? Maybe more jars of stuff is the last thing I need?
4/12/09
egg hunt!
Um, we got all grown up and bought a BBQ! Thanks to Bird who delivered us to the land of the superstores in her teacher's wagon. We christened it tonight with haloumi mushroom skewers and smokey tofu and some other delicious things. It has just tripled our cooking surfaces, and we are pondering baking cakes* in it all ready.
We had Good Friday breaky in the ladies' backyard, with very special dyed picture eggs and bacon and buns and an egg hunt, where an excitable Sailor uncovered 30 eggs. I have had a belly ache for days, but still I am hoping Adam cracks open his elegant rabbit soon.
*No we don't miss having an oven one little bit. We have both experimented with steamed cake-type puddings, me a dark choclate number, and he a Malaysian coconut cake, to varying degrees of success.
We had Good Friday breaky in the ladies' backyard, with very special dyed picture eggs and bacon and buns and an egg hunt, where an excitable Sailor uncovered 30 eggs. I have had a belly ache for days, but still I am hoping Adam cracks open his elegant rabbit soon.
*No we don't miss having an oven one little bit. We have both experimented with steamed cake-type puddings, me a dark choclate number, and he a Malaysian coconut cake, to varying degrees of success.
2/23/09
dinner
I had a dinner date with beautiful Annie. Hootan's Mum was cooking a Persian feast at A Minor Place. Lucky Me!
Delicious smokey eggplant and amazing crispy rice potatoes and lemony pickles and other stuff too. New flavours. YUM, thanks Annie, thanks Hootan's Mum.
It reminds me how much we've been loving the preserved lemons I made last year, in salads and risotto. Makes me think of visiting the hills again. Now that we have sorta finally settled in, we could go away?
Delicious smokey eggplant and amazing crispy rice potatoes and lemony pickles and other stuff too. New flavours. YUM, thanks Annie, thanks Hootan's Mum.
It reminds me how much we've been loving the preserved lemons I made last year, in salads and risotto. Makes me think of visiting the hills again. Now that we have sorta finally settled in, we could go away?
12/27/08
merry merry merry...
... and a little sleepy and possibly a little bit peckish, fer reals, is there anything else delicious we could eat??? Did we eat all the fishes and all the (no longer) free-ranging chickens and all of puddings and all the gingerbread and really ALL the pies?
YES WE DID.
Is there more beer? NO! But you found a bottle of Baileys (FOUND!) and now we will probably drink it. It's kind of still christmas. It tastes like christmas.
We are house-sitting the ranch up here in thornbury. Is nice. One question, why aren't there chickens to feed? I need a task and the cat is not so interested in the interlopers unless it's dinnertime...
YES WE DID.
Is there more beer? NO! But you found a bottle of Baileys (FOUND!) and now we will probably drink it. It's kind of still christmas. It tastes like christmas.
We are house-sitting the ranch up here in thornbury. Is nice. One question, why aren't there chickens to feed? I need a task and the cat is not so interested in the interlopers unless it's dinnertime...
7/19/08
we get around
I just got around to reading this interview regarding lost in the woods, which brought back memories of working in the perspex mines, hi Simon.
It's been a fun week, monday in Rotterdam on bikes, tuesday & wednesday in Amsterdam with kids, thursday in Dordrecht for dinner parties and grappa, friday in the Hague for the sculpture exhibition and kids, and we are back today in rainy old Dordrecht. It is literally bucketing down right now, though the sun was shining when I rode to the market this morning. I bought plump cherries, fish, limes, coriander & ginger & fresh stroopwaffles & more smoked cheese. It's good to have a fresh food market just around the corner. I tried the famous herring this morning, dangling it down my throat, just like a filthy sailor just off the boat, but I couldn't keep up the pretense. It's just not my thing, anchovies may be the only salty little fishes for me.
One busy week and time seems to be flying again. Only a week til Brooke arrives! Hope it's not raining then, as we have bike plans and boat plans and you know, it's summer. We are going to the beach, then to Paris, then we come home, in September. It's feeling like it's sooner rather than later.
The sun is shining again, and I am going to ask for Paris tips from any and all of you. I'm also going to put up some photos from this week.
It's been a fun week, monday in Rotterdam on bikes, tuesday & wednesday in Amsterdam with kids, thursday in Dordrecht for dinner parties and grappa, friday in the Hague for the sculpture exhibition and kids, and we are back today in rainy old Dordrecht. It is literally bucketing down right now, though the sun was shining when I rode to the market this morning. I bought plump cherries, fish, limes, coriander & ginger & fresh stroopwaffles & more smoked cheese. It's good to have a fresh food market just around the corner. I tried the famous herring this morning, dangling it down my throat, just like a filthy sailor just off the boat, but I couldn't keep up the pretense. It's just not my thing, anchovies may be the only salty little fishes for me.
One busy week and time seems to be flying again. Only a week til Brooke arrives! Hope it's not raining then, as we have bike plans and boat plans and you know, it's summer. We are going to the beach, then to Paris, then we come home, in September. It's feeling like it's sooner rather than later.
The sun is shining again, and I am going to ask for Paris tips from any and all of you. I'm also going to put up some photos from this week.
6/26/08
mmm monkey eat sticks
This is what you get when you run around the supermarket looking for treats to make staying up working late into the night OK when all you really want to do is go to bed and rest those achey bones.
So you buy Trappist beer and caramelley stroopwaffels and weird spongey molasses ginger cake and pretzels. After drinking lots of beer and no sleep, pretzels are amusing. They really make you thirsty. Especially while cracking up at your love, muttering, "monkey eat sticks, mmm... monkey eat sticks..."
See also the pleasing similarity to the pile of sticks I have been making.
So you buy Trappist beer and caramelley stroopwaffels and weird spongey molasses ginger cake and pretzels. After drinking lots of beer and no sleep, pretzels are amusing. They really make you thirsty. Especially while cracking up at your love, muttering, "monkey eat sticks, mmm... monkey eat sticks..."
See also the pleasing similarity to the pile of sticks I have been making.
6/18/08
dutch smoked
I just tried to convince Adam that we need to buy a whole giant sausage of smoked cheese, which I could then carve into a handsomely woody log, which I would then carry around with a knife to whittle off little morsels for whoever crossed my path...
Perhaps I shouldn't mention that we also discussed cheese gender & gay marriage and the benefits of living in the worlds most liberal society, for Adam at least, cause without a doubt a big sausage of smoky cheese is surely masculine and if you were to marry a log of cheese, this would be the place to do it.
Whoops, too late.
Perhaps I shouldn't mention that we also discussed cheese gender & gay marriage and the benefits of living in the worlds most liberal society, for Adam at least, cause without a doubt a big sausage of smoky cheese is surely masculine and if you were to marry a log of cheese, this would be the place to do it.
Whoops, too late.
3/23/08
hot-crossed buns
I have managed to cheer myself up completely by baking amazing hot-crossed buns. They are soft, fluffy and fragrant and better than any I've had since my Mum made them when I was little...
1 cup milk
1 sachet of dried yeast
1/2 cup brown sugar
2 tsp. salt
1/3 cup butter, melted and cooled
2 tsp. cinnamon
1 tsp. nutmeg
4 eggs
5 C flour
1 1/2 cup currants or raisins
1/2 cup of chopped candied orange peel
1 egg white
Glaze
1 1/3 cup icing sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon juice
1- 2 tblsp. milk
If you haven't baked with yeast before, do some reading first, for some background and prepare to witness some special magic. In a small saucepan, heat milk to luke warm, but not hot. Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
Gently mix in sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue mixing until smooth, about 5 minutes. Cover the bowl with a clean tea towel and let the dough "rest" for 30-45 minutes.
Mix until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with a lid or plastic wrap and let rise overnight* in the refrigerator. Excess moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean tea towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400° F. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 10 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).
Instead of this glaze I just made a sugar syrup with some sugar, lemon juice and a little zest and cinnamon, simmered on the stove til slightly thick, and brushed on hot... It added some extra sweet sticky zest at the end... then I pulled out the white picture icing and added some lightning bolts...
*if you cannot possibly wait until tomorrow, break off a bit, and form it into bun shapes, and place on a tray and let rise for an hour in a warm spot and then bake as directed, and you get the early bun. Not terribly different from the next day bun, still delicious, and a whole day earlier...
1 cup milk
1 sachet of dried yeast
1/2 cup brown sugar
2 tsp. salt
1/3 cup butter, melted and cooled
2 tsp. cinnamon
1 tsp. nutmeg
4 eggs
5 C flour
1 1/2 cup currants or raisins
1/2 cup of chopped candied orange peel
1 egg white
Glaze
1 1/3 cup icing sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon juice
1- 2 tblsp. milk
If you haven't baked with yeast before, do some reading first, for some background and prepare to witness some special magic. In a small saucepan, heat milk to luke warm, but not hot. Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
Gently mix in sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue mixing until smooth, about 5 minutes. Cover the bowl with a clean tea towel and let the dough "rest" for 30-45 minutes.
Mix until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with a lid or plastic wrap and let rise overnight* in the refrigerator. Excess moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean tea towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400° F. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 10 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).
Instead of this glaze I just made a sugar syrup with some sugar, lemon juice and a little zest and cinnamon, simmered on the stove til slightly thick, and brushed on hot... It added some extra sweet sticky zest at the end... then I pulled out the white picture icing and added some lightning bolts...
*if you cannot possibly wait until tomorrow, break off a bit, and form it into bun shapes, and place on a tray and let rise for an hour in a warm spot and then bake as directed, and you get the early bun. Not terribly different from the next day bun, still delicious, and a whole day earlier...
12/31/07
a happy ending
It's new years eve, and I thought perhaps I should provide you with a happy ending... There are posters around for a newyears street party called happy ending, and I meant to post this to remind me for next year... A bit late I know, but just to finish off. Rum BALLS
Or Rrrummmkuglen which they call them here... or that's how it sounded to me, when lovely Marieke said it... rrrrrr...
This recipe is patched together from memory, I hadn't made them since I lived at home, which is over ten years ago... They used to have sultanas in them too, but adam's not a fan...
1 packet of plain biscuits, it always used to be arrowroot, finely ground.
An equal amount of hazlenuts or almonds roughly ground, it's good to still have some crunch...
1 tin of sweet sickly condensed milk
As much delicious dutch cocoa as you need to make it DARK, or to taste...
half a cup of crystalized lime or lemon or orange peel
and RUM to taste, I like em strong, so started with 1 cup then splashed in more
Roughly chopped delicious dark chocolate, also good for the crunch
Devastated coconut for rolling
I think that's all?
add other things if you like...
mix it all together, and marvel at the decadence... if it's not firm enough to roll into balls, add more ground nuts... roll into balls and roll in coconut.
this part always brings to mind Kate Bush's 'rolling the balls', maybe it's called 'Them Heavy People'? I dunno.... But you can sing that as you go... then put em in the fridge to harden up...
mmmm... delicious snowy and rummy...
mmm... then it's basically christmas even if it's not...
Happy New Year, kisses all around...
Or Rrrummmkuglen which they call them here... or that's how it sounded to me, when lovely Marieke said it... rrrrrr...
This recipe is patched together from memory, I hadn't made them since I lived at home, which is over ten years ago... They used to have sultanas in them too, but adam's not a fan...
1 packet of plain biscuits, it always used to be arrowroot, finely ground.
An equal amount of hazlenuts or almonds roughly ground, it's good to still have some crunch...
1 tin of sweet sickly condensed milk
As much delicious dutch cocoa as you need to make it DARK, or to taste...
half a cup of crystalized lime or lemon or orange peel
and RUM to taste, I like em strong, so started with 1 cup then splashed in more
Roughly chopped delicious dark chocolate, also good for the crunch
Devastated coconut for rolling
I think that's all?
add other things if you like...
mix it all together, and marvel at the decadence... if it's not firm enough to roll into balls, add more ground nuts... roll into balls and roll in coconut.
this part always brings to mind Kate Bush's 'rolling the balls', maybe it's called 'Them Heavy People'? I dunno.... But you can sing that as you go... then put em in the fridge to harden up...
mmmm... delicious snowy and rummy...
mmm... then it's basically christmas even if it's not...
Happy New Year, kisses all around...
2/12/07
who ate all the pies
brookie was bemoaning the fact that she always gets stuck with pie-eating men. she has been a vegetarian forever.
i don't eat meatpies, but i LOVE bacon, roast lamb/beef/pork/chicken, and tender, aged, steak makes me very happy, but i try to go for quality over quantity... happy animals over ground up bits of factory meat. that said i don't mind some good sausages*
*do you hear me sausage club? or jonathan of collingwood?
'are they all like that?' she asked.
'nuh, look at poor vego adam and ed, stuck with sausage-eating dell and rachael...'
at this point i think we both spilled beer on ourselves...
i don't eat meatpies, but i LOVE bacon, roast lamb/beef/pork/chicken, and tender, aged, steak makes me very happy, but i try to go for quality over quantity... happy animals over ground up bits of factory meat. that said i don't mind some good sausages*
*do you hear me sausage club? or jonathan of collingwood?
'are they all like that?' she asked.
'nuh, look at poor vego adam and ed, stuck with sausage-eating dell and rachael...'
at this point i think we both spilled beer on ourselves...
12/24/06
last minute
terribly sorry for the gratuitous posting of drunken snapshots...
happy birthday to stunning annie...
and sassy too, spunk...
things to do before i am in new zealand...
kiss my beardy boyfriend... & OH! buy him a present... any ideas?
pack my new long angora socks... it's VERY chilly there... YAY!
eat homemade raspberry jam on toast... HI PENE! you are wonderful!
see the kids... hello sailor! hello stella! hello louis!
eat more chocolate fudge *NO*
i am always delighted and pleased and feel decidedly lucky when it comes to the people i know... i can't help getting a bit misty eyed about it at this time of year... my heart swells like a plump, ripe strawberry*...
BUT i am lucky in love and life and it's a absolute delight to know you all... thank you and happy christmas...
*SORRY (i watched 'The Bachelor' on telly last night) can i blame one of those scary shiny ladies for the dodgy metaphors?
happy birthday to stunning annie...
and sassy too, spunk...
things to do before i am in new zealand...
kiss my beardy boyfriend... & OH! buy him a present... any ideas?
pack my new long angora socks... it's VERY chilly there... YAY!
eat homemade raspberry jam on toast... HI PENE! you are wonderful!
see the kids... hello sailor! hello stella! hello louis!
eat more chocolate fudge *NO*
i am always delighted and pleased and feel decidedly lucky when it comes to the people i know... i can't help getting a bit misty eyed about it at this time of year... my heart swells like a plump, ripe strawberry*...
BUT i am lucky in love and life and it's a absolute delight to know you all... thank you and happy christmas...
*SORRY (i watched 'The Bachelor' on telly last night) can i blame one of those scary shiny ladies for the dodgy metaphors?
12/15/06
holy shit
adam took me to longrain last night...
sssssssssssoooooooooooo goooooooooooooood....
i had salted kingfish salad with crispy pork, pickled ginger and mint, or something, and he had whole snapper with green mango salad and chilli jam...
we sat at the bar which was good, away from the tables full of rowdy christmas business folks...
if you have an excuse, go there...
sssssssssssoooooooooooo goooooooooooooood....
i had salted kingfish salad with crispy pork, pickled ginger and mint, or something, and he had whole snapper with green mango salad and chilli jam...
we sat at the bar which was good, away from the tables full of rowdy christmas business folks...
if you have an excuse, go there...
12/11/06
LOOT
i love my chutney club...
sorry to gloat, but it's like christmas... i now have jars of preserved lemons, beetroot, mango and tomato chutney and chilli, coriander and coconut sauce... what more could you wish for a barbeque summer...
it's the only club i've started that actually keeps happening... though maybe hoop club and soup club work intermittently... it's a happy combination of friends, beer, cheese and homemade condiments... the only hazards are cheese weakness and over indulgence... but it's christmas time...
i'll post my tomato relish recipe on the chutney club blog later... make chutney not war...
sorry to gloat, but it's like christmas... i now have jars of preserved lemons, beetroot, mango and tomato chutney and chilli, coriander and coconut sauce... what more could you wish for a barbeque summer...
it's the only club i've started that actually keeps happening... though maybe hoop club and soup club work intermittently... it's a happy combination of friends, beer, cheese and homemade condiments... the only hazards are cheese weakness and over indulgence... but it's christmas time...
i'll post my tomato relish recipe on the chutney club blog later... make chutney not war...
12/5/06
woodstump
it was adams birthday. i made berry pancakes for breakfast ...
and a woodstump dark ginger cake...
sorry i've been a bit absent of late. working a lot. eating a lot.
we made wontons, inspired a little by ester at full as a goog. plenty of room for improvement but still delicious. yes, food is my friend.
this week is catch up week... so call me if you wanna have coffee or beer, though i'm not good at drinking lately and might fall off my chair or something.
oh yeah chutney club looms, so i better get busy.
happy birthday to ronan yesterday. if you see him this week give him a kiss. or feed him. i will, if he lets me.
and a woodstump dark ginger cake...
sorry i've been a bit absent of late. working a lot. eating a lot.
we made wontons, inspired a little by ester at full as a goog. plenty of room for improvement but still delicious. yes, food is my friend.
this week is catch up week... so call me if you wanna have coffee or beer, though i'm not good at drinking lately and might fall off my chair or something.
oh yeah chutney club looms, so i better get busy.
happy birthday to ronan yesterday. if you see him this week give him a kiss. or feed him. i will, if he lets me.
11/20/06
not much
friday;
cupcakes, martinis, bbq
saturday;
bagels, studio, afternoon sleeps, walks in the park, late night crown cinema... a whole world of wonder, let me assure you...
sunday;
eyes, lies and illusions at acmi, anzac biscuits and tea and studio
cupcakes, martinis, bbq
saturday;
bagels, studio, afternoon sleeps, walks in the park, late night crown cinema... a whole world of wonder, let me assure you...
sunday;
eyes, lies and illusions at acmi, anzac biscuits and tea and studio
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