Posted on

the simple things are the sweetest things

This post is so long overdue it is not funny and Ange I hope I do you justice. The other week, ok a few other weeks ago I received a package in the mail. The package contained a CD. A CD that made me smile when I opened it. A CD that I had been looking forward to for quite some time and I am pleased to say it most certainly exceeded my expectations.

That CD was Aniseed Tea by Ange Takats, a collection of 9 charming songs.

First I smiled at the CD cover of a woman with parrots climbing over her, then I smiled at the linear notes. Then I put the CD in the stereo and I smiled at hearing the first strains of My Song. It is rare for me to stumble across a CD that takes all the best things from a live performance (obviously what I enjoy most) and makes it a 1000 times better. This CD is like that, the production, the “noise” is just jaw dropping. I have played the CD countless times over and every time I love it more. The instrumentation is understated and serves with the whole purpose to accentuate the fragility and gentleness in Ange’s voice. The voice that won the Lis Johnston Award for Vocal Excellence at the National Folk Festival this year.

One thing I have adored about Ange’s songs is that they are simple songs telling the tale of life. Songs about temptation, longing, individuality and living. Just plain simple songs with meaning, love and a tune.

Of course one reason I love this CD is also the fact that on one of my photos grace the CD booklet.

Aniseed Tea

Go to Ange’s Myspace and have a listen or pick it up on iTunes or catch her live at Woodford (I can’t wait till Woodford)

Posted on

Hippeastrum memories

Hippeastrum (by HelenPalsson)

I took this photo of Hippeastrums in the back yard at Mum’s the other week and came across it just then whilst going through some photos. Hippeastrums are probably the flower that reminds me the most of Grandmum. I wouldn’t say I have memories of Grandmum holding a bunch of Hippeastrums but for quite a few years the flower beds at The Farm have always had Hippeastrums in them. In fact these Hippeastrums were split from a Hippeastrum clump at The Farm. Grandmum died just over five years ago and in some ways I miss her more now than I did before as there all these things I want to share with her and show her. I would love to know what she would have said about the dress of hers that I wear fairly regularly or what she thinks about something. In saying that though, I also can’t imagine how the last five years would have been if Grandmum was here.

Posted on

Stuffed Eggplants

I picked up a bag of eggplants for a steal at the fruit barn on the weekend and for the last day or two I have have the idea of stuffed eggplants running through my head. We were given an early mark at work today and on the train home all I could think about was that bag of eggplants. Dinner was great tonight and I am so looking forward to leftovers for lunch the next two days.

Stuffed Eggplants

Stuffed Eggplants
4-6 medium eggplants
olive oil
1 onion
3 cloves garlic
3 anchovies
1 carrot
2 eschallots
1 capsicum
100g diced pancetta
1 large field mushroom
1 large tsp pesto
6 sage leaves, torn
3 sprigs thyme, leaves picked
2-4 tbsp tomato passata
1/2 cup white wine
breadcrumbs and a cheese of your choice to top (my choice was pecorino)

Slice the eggplants in half lengthwise. Using a paring knife, slice/scoop the flesh out and dice into 1cm cubes. Finley dice the onion, carrot, garlic, capsicum and mushroom. Slice the eschallots. In a large pot, heat the olive oil and sweat the onion and garlic. Then add the carrot, capsicum, eschallots and sauté for 4-5 minutes. Finely chop the anchovies and with the pancetta add to the pot and continue to cook for a few minutes before adding the mushrooms, pesto and herbs. Cook for a few minutes before adding the wine, allow the wine to cook off for a moments before adding the passata. Allow to cook for a few more minutes. Spoon the filling into the eggplant halves, sprinkle with breadcrumbs and grated cheese. In a moderate oven bake the eggplants for roughly 30 minutes, serve with polenta and salad or just by themselves.

After stuffing the eggplants I had a good amount of filling left over so I roughly chopped up another capsicum, carrot, mushroom, more pancetta and a zucchini and added them to the pot with more wine and pasaata. Season to taste. I brought the pot to a simmer and allowed to cook for a good 30 minutes before freezing into portions to be used for a quick pasta dish.

Posted on

Melbourne Cup

Fashions on the Field (by HelenPalsson)

If someone had told me a few months ago that I would have won Best Dressed at the work Melbourne Cup event I would have laughed. Somehow though I managed to pick up the prize. It wasn’t till sometime yesterday arvo that I decided to wear a hat for the happenings today. After SES, I stopped off at my parents and ummed and ahhed over the various hats. Then Matthew suggested I wear Karl’s WW1 Brodie Helmet, a little bit of fabric and a few ribbons later I had myself a hat which would protect my head from shrapnel and was classy enough for the “field”.

Amy Butler Brodie Helmet (by HelenPalsson)

Posted on

Chickpea Mash

Getting braces has meant that I have eaten a lot of sop/mashed foods the last week or so, one of my favourites was this Chickpea Mash I made. Not only was it packed full of goodness but it was a a good dish to use up veggies in the fridge.

Chickpea Mash

Chickpea Mash
2 handfuls chickpeas, rinsed, soaked overnight and rinsed again
1 onion, diced
few cloves of garlic, crushed
olive oil
1/2 capsicum, diced
3 eschallots, diced
1/4 eggplant, cubed
2tsp tumeric
1/2tsp cinnamon
1tsp cumin
1tsp ground coriander
1/2 tsp ginger
vegetable stock and/or water to cover
natural yoghurt and chives to serve

Sweat the onions and garlic in the oil, add the capsicum and eschallots and sauté for a few minutes, add the spices and stir through. Add the chickpeas and stir over medium heat for a few minutes. The chickpeas should take on a fantastic yellow colour. Add the stock/water and simmer for 35mins stirring every so often. Add the diced eggplant and return to simmer for 20mins. Using a stick blender, blend the chickpea mixture until about 90% of the chickpeas are mashed. Serve with a generous dollop of natural yoghurt and some diced chives.

Posted on

a little flower

Since shifting out, I have bought myself more flowers. I don’t go buying flowers every week (my money doesn’t stretch that far!) but maybe once every six weeks or so something will grab my eye at the market and I will walk past it a few times thinking “yes, no, yes, no, yes, no, YES”. Last week it was these Waratahs. The flowerman said they would last two weeks or so. I have had these now a week and they hare now a lot less full of colour and they are taking on this interesting grey colour. When I told Mum that I have picked up these Waratahs, she told me of a scheme for next year to go see the Red Waratahs in flower. I think that sounds like the most delightful idea 🙂

Colour

Just living is not enough… One must have sunshine, freedom, and a little flower.
– Hans Christian Andersen