I’ve just discovered black-eyed peas, and they’re set to become a staple in my garden. I’m looking forward to playing with some African recipes with these.
We’ve done relatively little “renovation” in the conventional sense in retrosuburbia-ing this 1950’s cottage. In most cases, the embedded energy, and money, is more than would be saved by changing an old thing for a new one. This west wall is one of the few bits of real demolishing and rebuilding we’ve done.
We have six bunches of bananas on (there’s a reason Coffs is the home of the Big Banana!) – three Cavendish and three Ladyfinger. We also have two of a Filipino variety that have yet to fruit. They are supposed to be a dwarf, cooking variety so they may be Saging Mondo? Luckily, my grandkids are as boring with their favourite lunchbox recess baking as they are with their pita…
I picked a couple of eggplants on my picking walk, and there were at least another three or four needing to be picked this week. It had to be eggplant for dinner. These barbeque skewers turned out so well that I had to write out the recipe even if just to remember it myself, for next eggplant glut, next week.
I go on a picking walk most days, picking what needs to be picked, and then thinking about what to do with it (and what else I need to pick from the herbs and perennials to go with it). What’s for dinner is always led by what needs to be used. This has the useful side effect that what needs to be used is pretty nearly always what’s at the…
I burned a pot. I tried all the boiling with carb soda methods. I scrubbed but it was unretrievable. Sugar. So “new pot” went on the op shop list.
I make two wholemeal pita pockets fresh every morning for my grandkids’ lunchboxes. It sounds like it entitles me to grandma of the year award, but in fact it’s so ridiculously fast and easy. It’s one of the favourite things of my day. It’s like giving a fresh, warm, soft, wholemeal morning hug. And as a nice little side benefit, it eliminates the problem of getting rid of plastic bread…