Tuesday, October 28, 2008
Curried Chicken & Broccoli
Moules Mariniere…..The first time I had this dish was in Sete a Mediterranean port in France. We had motored through the French Canals in our own boat and this was the entry point chosen to enter the sea.
I feel the secret to mussels cooked in white wine is Thyme, it has that right flavour for me. I remember in Sete we also we had oysters, dozens of them au naturelle bought by a French couple named Fabienne & Coco.
Roast Lamb, parsnip and potatoes.
No Biscuits in the house….Camembert on fresh multigrain bread with a sprig of Thyme left over from the mussels.
Monday, October 27, 2008
While I was watering I noticed him jump back with a strange look on his face…..snake in the grass…. a red bellied black, our first sighting for the year.
We see this one or another, quite often sunning themselves near the Dam. Luckily, they are a reasonably shy snake and will just glide away if you don’t threaten them. Also we have heard that they tend to keep the tiger snakes away from their territory so this is a good thing.
Hard to see the snake in the grass? Yes that is just the point!
Think we’ll keep to the mowed paths as they provide good viewing for what’s ahead.
Sunday, October 26, 2008
Those old character boats have now gone having been replaced by sleek plastic cruisers, including Greg Normans super yacht ‘Aussie Rules” 228 feet, $70 million of pure luxury, which was tied up there in 2005.
Lunch was good, 3 Cheeses Gnocchi, Farfalle and Smoked Salmon and my wine, a wooded Chardonnay was great.
Tuesday, October 21, 2008
Vase of Prostanthera and native leaves and gum nuts
Monday, October 20, 2008
Moussaka 70's meal made tastier by salting the egg plant to remove bitter juices before cooking.
French tagine ideal for cooking the moussaka (as seen here) or any other meal that has more crusty surface to volume.
Vegetables with Herb Nage (literally means swimming)
Shark with Vegetables in Herb Nage
Sunday, October 19, 2008
We have a quite alot of rhubarb growing and it is great to use this sweet and sour plant as part of our home grown food.
Rhubarb is native to Northern Asia and, like many other plants, it was originally valued as a popular remedy for a wide range of ailments. Its flavor wasn't appreciated until the 19th century, after it was introduced to Europe, when it was discovered that the tartness of rhubarb was greatly improved with the addition of sugar.
Valley with no Capeweed
Another View of Valley
Capeweed or Arctotheca calendula has colonised large areas of the whole of Australia and has become an ‘A’ rated noxious weed. Even if the farmers wanted to spray their land to be rid of this pest it would be practically useless as it has become pretty much resistant to the biyridylium herbicides. It is reported to be poisonous to cattle if eaten in large quantities….and in some paddocks there is pretty much nothing else to eat at the moment.
However, it has a beauty of it's own of course and the paddocks of Capeweed make a brilliant yellow show in the Spring sunshine.
Paddocks fully covered in Capeweed.
Monday, October 13, 2008
Friday, October 10, 2008
Mum in the kitchen
Now she and her babies are what you would call 'cute' big brown eyes, healthy brown fur, luxurious tails and tall pointed ears.
There is another family that lives nearby (not sure where) who occasionally come over for a feed of seed and perhaps an apple or a pear, and we call this other family the 'rat face family'.
Nervous and baby
Not as cute as Mum, fur is more greyish, they have a shorter pointed nose and smaller greyish eyes. The head of this family we call Nervous, although she has settled down now she is a grandmother....she has introduced her daughter and now that daughter has introduced her kid.
Mum is very tame and will tap on the glass door if we haven't seen her out on the deck. She comes in side looking for a piece of fruit, maybe she can smell the fruit bowl. I am always somewhat relieved when she goes out again.....a possum loose in the house would be unadvisable.
The main male we have called King Kong. He is very large, muscular with scars on his nose and a wonky eye due no doubt to the battles they get themselves into. When they sit on their back legs they look like a fat wallaby.
You must be careful feeding them, more or less just shove the food straight into their mouth to avoid them trying to grasp it and whilst holding your fingers with their huge claws they then try to draw food and fingers into their mouth resulting in a nasty bite.
Funnily, we never feed them without our shoes on. Experience has taught Ian.....one night he went out barefooted and one of the possums latched onto his big toe...thought it looked like a tasty little sausage perhaps.
Young possum up a pole
This month October it is the turn of the parrot peas. It is actually quite difficult to tell them apart. I believe the more yellow flowered plant to be the grey parrot pea Dillwynia cinevascens .
The yellow and red is the smooth parrot pea Dillwynia glaberrima
Iwould like to encourage these plants onto our place but taking flora from the bush is definately
out......couldn't do it....wouldn't do it.
Some specialist nurseries sell these plants which are indigenous to this area, so a visit there is on the agenda.
Left: Tulips in Leongatha Right: Tulips and Gazanias Main St Leongatha
There is a store there Henrietta's that I like. You can have a lunch, a coffee, a cake and then browse through their well stocked homewares..good prices too .
Left: Exterior Henriettas Right: Interior Henriettas
I had been wanting these French glasses since I saw them in France, where little cafes serve ordinary vin de pays in these extraordinary glasses, and had even searched the net. with the possibility of buying them online....found them here - inexpensive and Made in France not China.
They had other glasses with bees on them. The bee is an ancient emblem of French Royalty going back to the Merovingian times and even before that as a symbol of wisdom from the time before Solomon.
French Goblet wine glass and Bee glass. B for Beer maybe.
- ► 2009 (70)
- What's been on the Menu 3
- Snake in the Grass
- Lunch at Docklands
- Flowering Natives Blooming Now
- Tall Bearded Iris
- What'sbeen on the menu 2
- How Green was my Valley
- Cloven Hoof
- What's Been on the Menu
- Possum Families - Country Cousins
- Trip to Leo
- Parrot Tulips
- Vegetable Garden
- What's Blooming in Melbourne
- ▼ October (17)