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not the day

There is all this stuff I want to say but it doesn’t feel like the right time to say those things at the moment. I need to dwell on them for a little while longer. It is frustrating. I’m looking for that fast forward button. I want things to start now. Moving on.

Yesterday morning, Mum and I dropped Matthew at work and headed off to the Hotel Broadway markets. We parked the car at the Kangaroo Point Cliffs and walked the rest of the way to the Hotel Broadway. It is a relatively small market but it was good. We got some Mangrove Honey 🙂 We walked home via the specialist food shops on Balaclava st, which open at 7am every morning! We had a good walk, window shopping, garden shopping, people shopping watching and I had fun taking some photos.

The Markets
Hotel Broadway Markets

The Gabba
Woolloongabba

The Cliffs
Roo Point,19/366

The Story Bridge
Bridge & Sky

The Valley
Gipps St Red

Windsor War Memorial
Windsor War Memorial

The Park
the park

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nectarines in summer.

It is summer at the moment. Matthew is working at a new fruit shop. They get the best stone fruit, actually they get some of the best fruit in general, I have started to eat mangos this summer as well, as the ones they get taste just right. I love stone fruit in general but Nectarines are so good in that you don’t need to peel them first.

Eating a nectarine is such an enjoyable moment. Standing on the front verandah leaning over the railing you listen and watch suburbia around you, a dog in the next street is barking, a car drives up the street, the son next door is channelling his inner heavy metal self. You however have only one concern at that present moment and that is the ripe nectarine you hold between the thumb and forefinger of your left hand. As you raise it to your lips, your mouth automatically opens anticipating that sweet flesh. There is that split fraction of time when the nectarine is in your mouth but the skin is still unbroken and you are overwhelmed with desire to close your jaw firmly, breaking that reddish skin, eager to get to that brilliant yellow flesh that awaits you. As your teeth break the skin, your can feel the first trickle of juice hitting your taste buds and the rest of the world is truly forgotten. For the next period of time, you have only one concern and that is savouring that nectarine bite for bite till you have sucked the last piece of flesh off the stone and licked your fingers clean of that juice. Your stomach is placated for a while until a few hours later you feel the urge to have another nectarine. This time however the rain has arrived and instead of leaning over the railing, you lean over the kitchen sink instead and repeat what you did before.

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in the kitchen

A lifelong investment Pasta

Today I spent the day off and on in the kitchen, just having fun. Mixing and matching flavours. Listening to the radio, watching the wind outside blow and swoop all over the yard. The wind that we have at the moment is something alright. Last night I made a batch of Tomato/Capsicum Pesto. So so so so so yummy. Today I made pasta for uno. Yep 90g flour, 10g semolina, 1 egg = pasta for one. Mainly it was pasta for one because I rolled it out with a rolling pin and well I enjoy making pasta but hand rolling pasta is a whole lot more intensive than with a pasta maker. I had planned on having it for tea tonight with some anchovies, mascarpone, bit of basil and a bit of sun dried tomatoes. That can wait for tea another night. Instead for tea. I had a brothy soup of sorts. As we do every year we have a smoked leg of sheep (it is meant to be a leg of mutton but in reality it ends up a leg of lamb), every year it gets hacked to pieces till it gets left in the fridge with just a bit of meat left on the bones. Today I decided that I would make a broth. I grabbed my shiny new Le Creuset and set to work, sweated down an onion, a few cloves of garlic and then in went some carrots and beans. After they had softened a bit, the bones went in, covered it with water, put a few bay leaves and peppercorns in and left it. It simmered away for a good hour or two, then I threw in some chopped up chorizo to add to the smokey flavour of the sheep. A good while later the rest of the meat had fallen off the bones and I now had a very fragrant, wholesome brothy soup. Toasted a few slices of bread and mmm dinner was nice 😀 especially soaking up the liquid with the bread 😀

Of course I finished off the last of my pesto the other day so I made a new lot which was a blend of Lemon Basil, Greek Basil and Sweet Basil. I love pesto. Just so darn tasty. There is nothing quite like the smell of basil.

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Christmas Morning Tea

Morning Tea

Morning Tea on Christmas Day is always a sugar filled event; rum balls, apricot balls, vanilla rings, lebkuchen, loftkökurs. Then a touch of savoury with pineapple dip and salmon dip.

It is also a time for all of Grandmum’s good china to come out. I think Grandmum would roll over in her proverbial grave if we used anything but the good china (proverbial because she was cremated). The glasses are one of the most treasured pieces in the good cupboard, my aunt brought them back from Venice many years ago, it does feel quite refined drinking lemonade out of those glasses 😀

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to market

On Wednesday I went to market. to market.
I walked up and down.
Tomatoes, $8, great for sauce
Rockies, $2 a carton.
Cherries, super sweet.
Listening to their calls.

Some stand and watch you, waiting for you to decide that the price & quality is right. Others see you coming and do their best to talk you into buying from them.

There is no partridge in my pear tree but I do have 20kg of tomatoes, 8kg of capsicums, 5kgs of cherries and 4kg of mushies.

Which will become/has become
frozen mushies & capsicums
semi-dried & dried tomatoes
dried roasted capiscums
pasta sauce
frozen cherries for baking
cherries for eating 😀

We picked up two cherry pitters from the shop which made it so quick and easy to pit the cherries for freezing. I also picked up a curved paring knife, which has made coring the tomatoes a dream. It is now Monday morning and I just put on the last lot of capsicums to dry and there is one last tray of tomatoes that will be dried in a few hours. For some reason, I am guessing the weather it has been taking a lot longer to dry the tomatoes & capsicums than usual.

I spent a period of time each day, sitting at a little table on the back cement, with a box of tomatoes on one side, my drying trays on the other and the waste bucket between my legs. I core, halve or third the tomatoes depending on size, pop the backs, squeeze out some of the excess juice, arrange them on the trays and pop them in the dryer. Some of the tomatoes I have seasoned with some salt and pepper but the others are 100% tomato.

The dried roasted capsicums are possibly my favourite though, they have this slightly smokey intense capsicum flavour, are about 2mm thick and have a texture similar to a fruit roll-up. Quite nice.

Today is Christmas Eve, it about 8:30am here and we are about to put up the Christmas Tree, like a good Icelandic family, we decorated the house yesterday and put our outside lights up last week. Mum and I went to the farm yesterday to get our tree and of course to decorate Grandad’s house ready for Christmas Day at the farm.

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nothing but blue skies

Totally an overstatement as we have had lots of grey skies here recently.
Sandgate Rd Sky

I went out to dinner last night with Ms Andrea as a last supper of sorts before she heads off next week to spend a week with her maternal family in Nebraska. We had dinner at Tomato Brothers. I had a semi-decent Tomato and Fetta salad (it had more rocket and pesto than it had fetta), she had the Mediterranean salad, we shared a Veg Out pizza. It was good, though when you put roast potatoes on a pizza I really think they need to be thin, not thick slices.

We ate, we talked, we laughed, we gossiped, we debated, we laughed, we ate. Then it was time for a good bye. Andrea going in one direction with a pizza for her boyfriend to have for dinner, I went the other way with this photo.

The last supper