Saturday, October 30, 2010

Rain rain everywhere

29mm rain recorded since 9am this morning - so the usual St Kilda Botanical Gardens afternoon is out; not enough books to read, lots of unexpended energy.

After a morning trawling some favourite blogs the kitchen has been put to use this afternoon. We now have:
  • (Lebanese) sauce for cauliflower with pine nuts and tahini (recipe)
  • tahini nutella (recipe
  • freshly made yoghurt with lemon zest 
  • ditto with orange zest
It served to remind that my favourite cuisines are middle eastern and some Japanese (being vegetarian acts as a filter).

Friday, October 29, 2010

David does it so much better

Decided to try one of David Lebovitz's recipes the other day.  Oatmeal raisin cookies.  Made the dough, then headed off to the farm - with the dough "resting" in the fridge.  Finally got around to baking yesterday.

Thursday, October 28, 2010

Nature's beauteous bounty

And no apologies for the number of images of one plant!







Different plant - still beautiful

Thursday, October 21, 2010

Retail wit











I know plastic isn't good - for oneself or the planet, but there are times when it's great fun!

Tuesday, October 19, 2010

The world around

Here are the girls getting ready for bed.  They fly/hop into the pear tree then serenade us with earsplitting awking sounds. While the photo doesn't capture the sound you can see their beaks wide open making it!














These flowers on the blue (atlas?) cedar are delightful. They probably won't survive to maturity as the sulphur crested cockatoos like nothing better than biting off the ends of any/all branches they can find.



















Some of the lavender hedge is being removed - fortunately this nest had been vacated before its dislodgement.

Sunday, October 17, 2010

Latest food interest - chia

Do you know about chia?  It's certainly great fun in the kitchen!

Chia is salvia hispanica or salvia columbariae.  This is what wikipedia says:

Salvia hispanica, commonly known as Chia, is a species of flowering plant in the mint family, Lamiaceae, that is native to central and southern Mexico and Guatemala.[1] It was cultivated by the Aztec in pre-Columbian times, and was so valued that it was given as an annual tribute by the people to the rulers. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seed is used for nutritious drinks and as a food source.

Chia plants look similar to our everyday salvia plants. 





















The tiny tiny seeds do incredible things when dropped into water/fruit juice - they turn into the most amazing gel-like gloop.


















The seeds and the gloop can be added to just about anything - including bread dough.

Saturday, October 16, 2010

Lemon cordial


If the recipe - attributed to one of Australia's top chefs/food educators says use the zest, rind, pulp and juice of the lemon to make cordial - THEN DO IT! Juice alone does not bring quite enough zest to one's drinking. Nevertheless - the cordial is delish.
Shake vigorously before pouring

Thursday, October 14, 2010

Tagetes

These luminous flowers are now in the freezer - awaiting time for dyeing.  They are tagetes, but which?  Perennial, survive under the most extreme conditions (complete abandonment, drought and frost), bravely self-propagating, in vivid lemon and orange colors.

Wednesday, October 13, 2010

A day in the life

of two girls who do nothing but cheep (in guinea fowl language), eat and forage.

Friday, October 8, 2010

A roundel

Reading Spitalfieldslife today reminded me of the roundels I found in Nagoya.

Wednesday, October 6, 2010

Camellias

We have many camellia plants alongside the house - trees, almost.  And despite general abandonment, they are prolific and abundant in their flowering - which is just as well, as the bees rely on them.  If asked, I wouldn't hesitate to say I don't like camellias - but that can't be true, as I'm fascinated by the many and varied flower formations.











Tuesday, October 5, 2010

Peach
















Many flavoursome hopes are pinned on the outcome of these gorgeous blossoms.

Friday, October 1, 2010

Water from on high

Was moving plants around when I noticed two large wet patches under one of the walnut trees.  Two branches had been pruned during the massive tree lopping exercise over two weeks ago.  These branches still haven't healed and they are dripping - at a great rate - what tastes like clear, clean water.  The germination pots are now catching the drips - the old nurturing the new?