This is so simple, yet it is one of my most used recipes this time of year, when both parsley and lemons are in glut and dinner is often a long slow-cooked soup or stew that could do with some brightening up.
I’ve been bandicooting the yacon for months now, but this morning I harvested the rest – over 10 kg from about 2.5m2 of garden bed. The tubers are sweet and crisp and very good for you. My grandkids love eating fresh yacon just as is, peeled and eaten like an apple straight from the hand. We adults eat it mostly finely sliced in salads, or as batons in stir fries,…
There was an article in “The Conversation” this morning about the Treasurer, Jim Chalmers, planning to release a statement called “The Measuring What Matters” statement. It’s a plan to track wellbeing using about 50 indicators of how Australians are doing. Chalmers said the traditional economic metrics – GDP, income, employment – didn’t tell the whole story. Other things also mattered. No shit, Sherlock.
Think globally, act locally”, “People of Place”, Rewilding” – these are all concepts to do with connecting with our physical being, a living creature occupying a niche in a particular place on a living planet. It’s a key to our survival, but it’s also glorious to kindle awareness of that.
I’ve been down a rabbithole. I started with some research about the probiotic bacteria in Dosa batter, and how good it is for you. I like Dosa and we eat it a bit, so the research was fascinating. But it led me on to research about lactic acid bacteria and the surge in recent research about the relationship between gut microbiomes and all sorts of physical and mental health effects.
The Bureau of Meteorology says that it’s likely that this will be an El Niño year, drier and warmer. That is, it says, on top of the drier and warmer conditions that climate change predicts anyhow for much of Australia, especially the south east. It brings with it an increased risk of extreme heat. And my ‘470’ research came to the same conclusion as this week’s article in The Conversation – Australia’s…
First of the season’s pawpaw (papaya) for breakfast this morning, with Cavendish banana, black passionfruit and homemade yoghurt. The pawpaw in last year’s winter fruit bowl had more black spot but this year I think I’ve beaten it.