I’ve developed a fetish for beetroot dip open sandwiches for lunch.
I’ve learned, if I lose a variety, the best insurance is a fellow gardener who has kept the gene line going.
I have a theory that bitter tastes are often acquired tastes, because bitter foods are usually either medicinal or poisonous. So natural selection would favour tasters who were very tentative and cautious at first, but if there were no adverse effects, decided they really liked the flavour.
Pumpkin season. Infinite number of pumpkin recipes required. This one has used up several of our pumpkins, and will use up several more before the season ends.
Citrus season has started. We are picking the first of the mandarins, oranges and grapefruit, and we have so many lemons and limes coming on that I don’t even resent the cockatoos getting into them.
It is Halloween in Australia, and peak of the pumpkin season. Roasted pumpkin seeds are a hugely healthy and totally addictive snack. And they are so easy.
I’ve cracked it – everyday bread – “everyday” meaning healthy enough for every day (even for someone too inactive to be spendthrift with carbohydrates), and “everyday” meaning easy enough to bother making even on a workday (when all I am looking forward to when I get home is a hot bath and a glass of wine).
Onions and garlic are pretty well the only fresh foods that I regularly eat out of season.
This is a recipe for people who like their chocolate dark, who like expresso coffee and olives and beer and marmalade.
Many middle-eastern recipes use goat meat, or lamb that is from breeds much less fatty than Australian lamb, and the spice profile is designed for stronger flavoured game meat. It means they often work well for kangaroo.