A bowl of hot custard on a cold winter morning (with banana if you can keep the bush turkeys from getting all of them) and the world is a warm and nurturing place!
Australian salmon are not a salmon at all, but a sea perch, and though sustainable, they are notoriously not a prized table fish. If fresh caught, bled, skinned, and filleted to remove the dark “blood” meat, the flavour is good – strong but good. The texture is more the problem. They are a bit chewy and soft at the same time. Only one way to honour the life of an…
I try to remember the permaculture principle that a glut of anything is a feast for something, but I don’t really know that I want the population explosion in snakes that would logically follow this mouse plague. I am trying to keep my imagination focussed on lovely storybook owls feasting!
Five serves of vegetables a day doesn’t seem like that much. I love vegetables and eat lots of them. But it’s amazing how easy it is to miss a day or two.
If you’ve visited here before, you will know my thoughts about kangaroo as the red meat of choice for Australians. The recent controversy about live cattle exports has brought it to the front of my mind again.
We are coming up to the winter solstice in about three weeks time, but until then the days are still getting shorter. So leafies planted now will not want to bolt, but rather wait until their lovely fine tuned endocrine sensing system tells them the days are getting longer, spring is on its way, and it is safe to set seed.
The basis for this is very much like my Everyday Sourdough recipe. The fruit and nuts though inhibit the rising, and I like it best when it’s chokka with fruit and nuts.