Cooking Day

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Today I cooked.  I was inspired by the large pumpkin I was given yesterday as well as the chickpeas I had cooked yesterday.

The first job was to pack up the baked beans I had cooked overnight in the slow-cooker.  I had some for breakfast as well as these 3 jars to go in the freezer and half a jar which are in the refrigerator to be used in the next few days.

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I then cut up the pumpkin.  The 2 trays of sliced pumpkin have been basted with a mixture of olive oil and balsamic syrup.  These will be used on pizzas. Some of the larger pieces will be cut up and added to the chickpea and vegetable curry while the remainder will be become pumpkin soup.  I pre-roast the pumpkin as it is easier than peeling it and I find that it also enhances the flavour.

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Meanwhile I moved onto the curry.  As well as the chickpeas and pumpkin this also had stalks of choy sum and half an eggplant diced.  I ended up with a total of 8 serves (4 meals for GMan and me).

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I had other plans for the choy sum leaves and the other half of the eggplant.  Using this recipe for Eggplant Lasagne Rolls as inspiration, I made a dish of lasagne using the finely shredded choy sum leaves mixed with half a tub of ricotta that I had in the refrigerator layered with the sliced eggplant and a rich, herbed tomato sauce.  This is ready to be baked for dinner tomorrow night.  I will add a mixture of flaxseed meal and parmesan cheese to the top when it is almost cooked.

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One pizza was for our lunch today which we enjoyed.  The other one is ready for the cheese to be added, cooked and eaten another day.

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All of these dishes were made using a combination of ingredients I had on hand in the pantry and refrigerator with produce I had been gifted and what was growing in the garden.  One of the most important aspects is to ensure that nothing goes to waste.

Finally, I made some more spreadable butter blend.

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Although the title of this blog post is ‘Cooking Day’, it occurred to me when you have access to fresh produce from the garden (either your own or kind friends) there is always something to do.

More about my other food adventures another day.

Winter Beds

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Although we live in a temperate sub-tropical zone, there are still distinct seasonal variations and we respond accordingly.

Two nights ago we experienced our first cold (for us) night when the temperature dropped to 6C (43F).

The prospect of this temperature was enough to convince me that the very lightweight summer doona would not be sufficient.  I retrieved the feather doona from the wardrobe in the spare room.  For me, it is not only about the physical warmth of the feather doona but the colours I use which reflect the cooler weather.

During the summer the bed is made up using light blue and white bed linen and I love the fresh, cool effect that this brings.

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Although the fabric is no heavier, the darker coloured linen makes the room feel cosier as the weather cools.  I changed the bed yesterday and substituted the winter bedding.

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My bed was not the only one that noticed the effects of the cold night.

The cucumbers were planted late in the summer but we had been fortunate to have a great harvest.  However, overnight the vine went from being lush and green to looking quite shrivelled in parts.  It does not like the cold nor the accompanying strong westerly winds.

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With the prospect of several subsequent cold nights, I decided to remove all of the mature cucumbers and clear out the vine.

The haul was surprisingly large.

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The vine and trellis are now removed so it is time to clear the weeds and prepare the bed for a cool season crop.

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What heralds the change of seasons at your place?

Small Things

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Not everything I do is a massive project, like the photos.  It is often all the small day-to-day jobs that can make a real difference.

Today is a case in point.  Last week I received a birthday parcel from my younger daughter who lives in another state.  She had made me a decorative embroidery which was mounted in a frame.

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I have now hung it in my sewing room alongside the one she made a couple of years ago.

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The other small task I completed was mending a pair of GMan’s jeans that he wears when working in the yard.  I no longer have a mending pile so when he showed them to me I mended them straightaway.

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You can see more of the story on the inside.  The blue patch had been done some time ago and then they split again immediately below that patch.  So, today I added the green patch.

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Here is an old post with a bit more detail about my rudimentary patching methods for clothes that are worn in the garden.

 

 

Some More Structures

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Following on from the completed compost bays, I thought I would share some of our other handiwork in the garden.  Unlike the compost bays, we needed to purchase the materials for our latest endeavours.

Growing food crops invariably invites other critters who also deem it to be food.  While I am reasonably happy to share, I am not keen on seeing the entire crop destroyed.

This year has seen the inclusion of an additional pest in our garden – the citrus fruit piercing moth.  From what I have read it would appear that this is as a direct result of the extended period of drought last year followed by good rain.

We have an orchard of numerous citrus trees which generally produce a bumper crop each year but 2020 is not shaping up so well.  We have lost the entire crop of Washington navel oranges as well as the majority of the grapefruit.  These are the earliest maturing of the citrus and we are less able to assess the losses on the two Valencia orange trees as well as the two mandarins.  Fortunately, the lemon and lime trees do not appear to have been attacked much at all.

In normal seasons the only real pest to the citrus trees seems to be the scrub turkeys helping themselves.  They particularly like the mandarins.

I had previously read about using poly pipe and star pickets to create a frame for netting to cover fruit trees, however, we had never implemented this method.  A few years ago we had simply tried draping the netting directly over the tree but while it was relatively effective the netting ended up with rips in it.

The arrival of the citrus fruit piercing moth spurred me into action and we bought the supplies to create the poly pipe frame for the mandarin tree.  We chose to do this one first as it seemed to have very little damage so far which is probably due to the fruit still being quite green.  Everything I have read plus my own observation indicates that the moth attacks ripening fruit.

We used an unused net which we had over the new poly pipe frame.

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The net barely reaches the ground and I am not sure how diligent the moths are when it comes to finding their way in.  I plan to extend the length a little by adding an extra piece of netting to the bottom edge.  This will be salvaged from the previously damaged net.

The next job is to monitor the tree by torchlight at night to check for any moths which are already inside the netting.

If the netting of the mandarin tree proves to be successful in eliminating the moth as well as the scrub turkeys we will consider doing at least some of the other citrus trees.

While we were buying the supplies we made sure we also bought enough to create poly pipe tunnels over at least a couple of the garden beds.  The critter I had in my sights this time was the white cabbage moth.  Unlike the citrus fruit piercing moth, there are many and varied home-remedies to deter these pests.  However, the best prevention is to eliminate them from the brassica garden entirely.

I am determined to grow a successful crop of cauliflower this year so I  used more of the poly pipe to create hoops over the bed.

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Using some of the damaged fruit tree netting I set about making a cover.

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I included shaped ends so that it fits neatly over the hoops.

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There are a few holes which need to be patched but I am confident that this will make a difference.

I regard the money spent on supplies to create these exclusion zones as a worthwhile investment as there are a few hundred dollars worth of produce at stake – and that is just in one season.

 

Celebration Cake

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In my last blog post I mentioned that I had made my own gluten free birthday cake.  I have made this cake numerous times over a period of several years and it is always well-received.

I was actually quite surprised that I do not appear to have posted the recipe on the blog previously.  The recipe was given to me by a friend from a recipe book published by Tania Hubbard but it is here on her website.  But for your convenience I have copied it below.

Chocolate Chia Seed Cake

By Tania Hubbard  , , ,

 

Ingredients

4 tablespoons chia seeds (soaked in 1 cup of water for 15 minutes)
1 cup almond meal (1 cup of pepita meal for nut-free-chocolate-cake-recipe)
1 cup coconut palm sugar (you can use less for sure)
1/2 cup cocoa (raw or dutch processed)
2 teaspoons cinnamon
125g butter (or 1/4 cup of olive oil or coconut oil)
4 medium eggs (60 gram eggs are medium)
1 teaspoon bicarbonate of soda (bicarb)
P
inch salt

Directions

1  Preheat oven to 180C
2  Line a spring form cake tin with non stick baking paper
3 Soak the chia seeds in 1 cup of water for 15 minutes, stirring regularly
4 In meantime place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl
5 Whisk to combine well and break up any lumps
6 Add chia seed jelly and whisk until well combined
7 Pour into lined cake tin
8 Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle
9 Let the cake cool for 5-10 minutes in the tin
10 Finish cooling on a wire cooling rack

I find that the cooking time is more like 45 minutes but it will depend on your oven.

The cake is quite dense and moist with an almost fudgy texture.  While I do serve it as a cake it lends itself particularly well to use as a dessert.

The combination of chocolate paired with fresh raspberries is perfect.

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The addition of a scoop of ice-cream or a dollop of cream would be the finishing touch.

A Berry Birthday

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Well, today is my birthday and has been quite unlike any other.  Not bad………..just different.  Thanks to the current coronavirus outbreak, we are mostly staying at home and today was no different.

We often celebrate birthdays by going out to dinner and a few days ago GMan found that a seafood restaurant near us is doing takeaways including grilled fish and chips.  However, they are closed on Mondays so we have decided to have that treat tomorrow.

Meanwhile, I planned and cooked my own birthday dinner.  A foray to the garden yielded snake beans (my new favourite variety), choy sum and raspberries.

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We had a vegetable stir-fry and followed it up with dessert of chocolate cake (gluten-free, of course) and fresh raspberries.  I really could not have asked for a more delicious meal despite having to prepare it myself.

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Tomorrow I will post the recipe for the cake for anyone who is interested.

What Lies Within

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Today I cleaned the vanity unit in our bathroom.  It is generally a quick wipe over the mirror with home-made window cleaner then the sink and surrounds with a cream cleanser – also home-made.  The recipe for the window cleaner is simply 400ml water, 100ml vinegar and a few drops of dishwashing liquid mixed in a spray bottle.  The recipe for the cream cleanser is here.

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Nowhere are my minimalist tendencies more evident than in the bathroom.  All that is on the bench is a toothbrush holder (repurposed vase with a hole drilled in the bottom) and a soap dish with a small cake of hand soap.  Keeping the bench clear makes it easy to clean.

However, today I cleaned the cupboards and all of the drawers so the first task was to remove everything.  This is the contents of my vanity unit laid bare.

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I started with the cupboard as that was relatively easy.  The large box on the right hand side contains all medications and first aid supplies.  I had cleaned and sorted this a few weeks ago, including removing any expired medications which I returned to the chemist for disposal.

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Then it was on to the drawers.  The top two have 4 clear plastic containers which I use to divide and contain the contents.  I bought them about 10 years ago from Howard’s Storage World.  After washing and drying the containers, I reviewed and replaced the contents.  GMan uses one drawer and I have the other.

This is mine.

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There are no photos of the other drawers but the third one has a bag of essentials, including prescription medications and the relevant paperwork.  This is specifically to grab and add to our evacuation kit if the need should ever arise.  In order for the medication not to expire, I constantly use and replace these medications on a weekly basis.

The bottom drawer has an assortment of extra stock such as toothpaste, toothbrushes, and shower caps as well as my hairdryer.

I threw out a few things but this was predominately a cleaning exercise.  I found various sample-sized items as well as some almost empty bottles that simply need to be used up.  I put everything in the container below and will leave it out on the bench to remind us to use them.

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Making and Growing

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It rained almost all day yesterday and today has been a succession of intermittent showers.

I had managed to plant some more seedlings before the rain started.

New snow pea seedlings.

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Eggplant seedlings.

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The climbing beans are thriving and enjoying the trellis.

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Lettuce and bok choy growing quickly.

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GMan created a new bed for the cauliflower seedlings.  It is located where the compost heap was so the soil is particularly good.  As an aside, GMan is working on building new compost bays so there will be more about that before too long.

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Meanwhile I have not been completely lazy.  I made covers for the armrests of the sofa.  On one of them I added a pocket to hold the remote controls.  The fabric I used is the leftovers from the upholstered seats of the dining suite chairs.

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I try to mix the days up with outcome-based activities interspersed with day-to-day housework and periods of complete relaxation.

 

 

Projects and Phone Calls

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A few days ago I posted on my Facebook page that I had cleaned a window.  Yes, one window but it was the large window above the kitchen sink.  One of my Facebook friends (thanks, Helen) commented that she had chosen to undertake some ‘Projects’ during the current self-isolation regime that many of us are currently undertaking.  She noted that projects have no time-frame and do not include regular day-to-day housework.

Yesterday was a very productive day here with a couple of projects completed as well as washing, ironing and some general housework.

I removed everything from the cupboard under the sink and wiped it out with a damp cloth.  I did not declutter anything as that had been done long ago and everything that remains is functional and used.

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Replaced and ready to go.

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Next was the cutlery drawer.  One of the great mysteries of life is how grubby a cutlery drawer can become when the only thing that goes in there is clean cutlery.

Emptied out.

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The plastic divider was washed and dried before replacing it.

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Completed – until next time.

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Today was a completely different story.  There were no projects tackled but I did make and receive numerous phone calls.  Some were planning, others were social calls to extended family and yet another was finalising the rescheduling of a trip to Uluru which we had been unable to undertake due to the current restrictions.  I did manage to fit in a bit of sewing, too.

While I do have a basic daily routine and some projects (large and small) in mind, my achievements vary enormously from day to day.

The Pandemic Pantry – Leftovers

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Last night we had Mexican Quinoa for dinner.  You can find recipe here.  Since that original post, 3 years ago, I have modified it and eliminated the salami, making it a vegetarian dish.  Like many one pan dishes, the quantities are very flexible so you can easily adapt it to the number you are serving.

As I often do, I made more than I needed last night.  Instead of simply reheating for lunches or freezing for a future meal, I decided to make an entirely new dish.

Here is the leftover quinoa and some of the other ingredients.

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I used my basic zucchini quiche recipe with some modifications.  Instead of zucchini I grated 1 large carrot, the leftover quinoa and about a cup of baby spinach which I roughly chopped.  I did not use the onion as there was onion and other flavourings in the quinoa dish.

I would normally serve this with salad but I was inspired by what I had picked from the garden this afternoon.

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The quiche turned out really well.

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Served with balsamic roasted cherry tomatoes and butter beans.

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There is no photo but we finished off the meal with ice-cream and fresh homegrown raspberries.