Making it Happen

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Late on a Sunday afternoon The Duke and I can often be found strolling around the garden or sitting on the verandah.  The topic of discussion is invariably our plans for our patch of paradise.  Both of us working full-time means that our time is somewhat limited but we have so many grand plans.

A couple of weeks ago we decided to create an action plan.  In reality, it was just a matter of writing down all of the things that we regularly talk about.

1

Paint fenceposts

2

Fence vegie garden area

3

Buy & plant shrubs outside fence

4

Create rockery in V outside fence

5

Finish retaining walls under verandah

6

Buy and lay pebbles under verandah

7

Revamp compost area

8

Create 6 new garden beds

9

Extend concrete path to gate

10

Paint stairs and railing

11

Create corner garden outside the gate

12

Build a gabion seat in above garden

13

Make & erect lych gate

14

Rainwater tank under house

15

External plumbing/taps

16

Cut up and stack excess wood

17

Mulch wood as required

18

Build extra chicken roost/house

19

Trees cut down

20

Develop snakepit

21

Irrigation for fruit trees

22

Clear/replant along driveway

23

Plant rainforest on upper level

24

Slash top of the block

25

Battens/screening under house/verandah

26

Lighting under the house

27

Build pergola outside garage

28

Repair/replace verandah flooring

29

Build shed at end of driveway

30

Renovate downstairs shower/toilet

The list is by no means exhaustive.  Some of the items are long-term projects, some require external help and yet others are beyond our budget at the moment.  However, it is good to see where we are heading.  We have roughly allocated priority to the tasks, however, that may change.

We do not necessarily plan to refer to the list or stick to it precisely.  Without even looking at it, yesterday we made the decision to take the first step towards item  number 1, painting the fenceposts.  We retrieved them from where they had been stacked after the demolition of the previous chicken run.  Using the high pressure cleaner, we cleaned the mud and mould from them and they are now stacked on the scaffold.

Fenceposts
Some posts have already been painted and we now worked out how many of these are required to be able to complete the fencing of the vegetable gardens.  There is still a bit more preparation to do before we can start painting.  We need to cut some of the posts to the length we need and also remove the metal bolts which you can see at the end.  The posts that are not required for the fencing project will be stored for future use.

The posts were still damp today so we made a start on one of the other items on the list – creating a rockery in the ‘V’ outside the boundary fence.  When The Duke and my brother-in-law replaced the front fence last year we thought we would have t remove a couple of trees that were growing immediately adjacent to the fence.  However, a bit of creative thinking led us to detour the fence around the tress which we did not want to lose.

I did not take a ‘before’ photo but here are a couple of shots to give you an idea of what we are doing.  The first view is looking down the line of the fence with the ‘V’ to the right.  We cleared all of the leaf debris and small branches and set them aside to be mulched.  Then we created a rock border along the fence line and also to create an edge between the proposed rockery and the grass on the footpath.

New garden
Finding rocks is never a problem here as there is volcanic rock everywhere.  We have all sizes from boulders that are over 1 metre high to pebbles and everything in between.  It was a simple matter of collecting enough of the size we wanted and then positioning them.  This has had the added benefit of blocking one of the escape routes for the chickens when they are free-ranging as the fence did not exactly follow the contour of the land.

New garden - view 2
Here is a better view of our handiwork.  It is taken from inside the fence and looking towards the road.  The point of the ‘V’ is on the left of the photo.  There is still some leaf litter and twigs to be mulched.  There are some quite big rocks around the base of the trees  and they will remain.  This should add structural interest and height to the finished area.  I hope to clear some of the debris from the pockets between the rocks and fill them with soil to plant some groundcovers.  A bullet-proof suit might be in order for that job as some of the biggest, nastiest ants I have met live in that spot!!

The next step will be to spread several layers of newspaper over the entire area and then cover it with mulch.  We will plant an assortment of native shrubs and ground cover plants and before long the area will be much more aesthetically pleasing.

It is great to see the first results from our planning.  Watch this space as we work through the list.

Pineapple Plantation

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OK, so plantation may be slightly too grand a description of the pineapples we have growing in the garden bed beside the front steps.

Pineapples

Live in a warmish climate with moderate rainfall or supplementary water?  Next time you buy a pineapple, save the top and plant it.  In about 18 months you will have a pineapple.  In the meantime you will have a stylish, decorative plant.  I expect that you can grow them in a pot as well.

We live not far from the pineapple farms in south-east Queensland so thought we would have a pretty good chance of success.  Our first attempt was picked about 12 months ago and now a couple of these are getting close to maturity.  We will definitely be continuing to grow pineapples in the future.

Brain Workout

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I realised that tonight I have been playing Scrabble and Spider Solitaire (online) as well as doing a Sudoku puzzle in the newspaper.  I do at least some of these activities every day, partly because I enjoy the challenge and partly to use parts of my brain that do not get a workout in my routines activities at work and home.

What about you?  How do you exercise your brain?

Corn Collapse

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It would be heartbreaking – not to mention an economic nightmare – being a farmer.  It was bad enough when my lovely little crop of corn was just about flattened almost a week ago.  We had a 40C + day with hot wind followed the next day by wild thunderstorms, gale force winds and rain.

This was the result.

Collapsed corn

The following afternoon I managed to add some extra soil/mulch to the bed and propped them back as upright as I could.  I was not overly optimistic but it appears to have been reasonably successful.

Here is the same bed 5 days later.

CornMeanwhile, we continue to manage to harvest something from the garden almost every day.  This is quite an achievement since we devote almost no time to it and a lot is actually self-sown.  Today’s bounty included blueberries, cherry tomatoes, pumpkin, figs, avocadoes and eggs from the chickens.

Are you picking produce at the moment?  Perhaps you are snowed in and planning the spring planting?

Dinner – Keeping it Cool

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As I mentioned in my previous post we sweltered through some very hot weather yesterday.  I find find that producing an appetising, nutritious meal with the minimum of effort can be a bit of a challenge.

Since it was so hot yesterday, I had the added difficulty of not wanting to traipse to the shops to buy our weekly fruit and vegetables.  So, I decided that I would make do with what I had.

The end result was a 3 course meal.

Dinner
Chilled tomato and parsley soup
Rice paper rolls with dipping sauce
Pineapple and mint crush

Dessert
None of these came from recipes in the true sense of the word but were creations out of my head with the ingredients I had available.  However, I will add them to the recipe file soon.

Cool For Cats

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Today has been an extraordinarily hot day. The forecast for Brisbane was 41C and even here it was tipped to reach 38C.  It is now 5pm and it is 38C in my kitchen – no I have not had the oven on!

Because we live in a relatively temperate climate we do not have air-conditioning and our only means of cooling is a fan.  It is a very efficient Dyson model which we have had running all day.  Other than that, The Duke and I have been doing very little and conserving our energy.  We have drunk copious amounts of chilled water and I have planned a cool, refreshing evening meal.  I will post more about that tomorrow.

We have kept a close eye on the dog and cat who are both ‘seniors’ in animal terms.  There is no doubt that the cat was quite good at finding the coolest spot in the house.  At first, he was sprawled out on the slate hearth beside the fireplace.  Later on, he decided that on top of the low bookcase in front of the louvres offered the best hope of some movement of air.  However, he was panting and seemed a bit distressed so I decided to cool him off.

Washing the cat

Although he was not too keen, Mr Kitty did not put up much of a fight as I think he realised that he actually felt better.

Drying off

I then put him out on the verandah where he groomed himself and dried off quite rapidly.

I am about to have a cold shower before I finish doing the food preparation for our eveing meal.  I think we will be eating outdoors in the hope of catching even a whiff of breeze.

My apologies to my North American readers who are suffering from the terrible winter storms.  I hope you can stay safe and warm.

Catching Up on Comments

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I have been somewhat tardy in responding to your thoughtful comments over the past 3 weeks.  I have just gone back and replied or acknowledged all of them.

I read each and every one of your comments and am touched by the thought you put into them.  They really add an extra dimension to the blog and I would like to sincerely thank you.

The past couple of days have been a whirlwind trip to Sydney with my Belle, Miss O and Izz but more about that another day.

It has been hot here today and tomorrow is expected to be in excess of 40C so our focus while be on keeping cool.  I will be looking for some little jobs that I can do while staying as cool as possible.  Some of you are struggling to keep warm at the moment so my thoughts are with everyone who is doing their best to continue to function despite extremes of heat and cold.

A Christmas Table & Leftovers

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Each year I review my Christmas catering efforts to see what worked, what didn’t and what could be changed.

As I have explained, this year was quite different as I catered for a small family gathering of 4 in an unfamiliar kitchen with limited ingredients.  I shopped with a view to minimal leftovers as well as a very simple menu.  You can see the menu in my previous post.

Entree
This was the entree – grilled asparagus and prosciutto-wrapped haloumi.  There was a roasted capsicum sauce to accompany it.

Main course
Here is the table set for the main course with grilled salmon, chestnut and cranberry stuffed chicken roll and 3 different salads.

It was very enjoyable and there is nothing that I would change.  The menu could easily be used for a bigger group with minimal additional effort.

We visited relatives on Boxing Day so the leftovers had to wait until the following day when I used them to  create a main meal salad.  I do not have a photo but here is the ‘recipe’.

Potato & Salmon Salad

6 tiny potatoes
1 small piece of grilled salmon
1 stick of celery
1/4 red capsicum (bell pepper)
Herb mayonnaise

Boil the potatoes until just tender.  Cool and cut into small pieces.  Flake the salmon and add to potatoes.  Add finely sliced celery and diced capsicum.  Toss ingredients and stir mayonnaise through.  Chill and serve on a bed of salad greens with tomato wedges.

The recipe is based on exactly what I did and it served 3 adults for lunch.

What creations have you made with leftovers during the festive season?

Tomato Day

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It was nothing like ‘Tomato Day’ as described in the novel, “Looking for Alibrandi” but The Duke and I had our own mini version when we cut up 5.5kg of tomatoes yesterday.

A couple of weeks ago I asked at the local fruit stall if they had any cooking/sauce tomatoes as I wanted to make tomato sauce.  After some discussion it was agreed that they would try to get some from the market if there were any available and let me know.  I had not heard anything so I asked again when we went yesterday to buy our weekly supply of fruit and vegetables.  B then presented me with a box of assorted over-ripe tomatoes which had been sorted from the regular ones rather than specifically purchased.  These were then given to me as they would otherwise have been thrown out.

Back at home, we only had to discard 3 or 4 that were completely rotten and the rest were chopped up and placed in bags in the freezer.  I simply do not have the time to make sauce this week in the lead-up to Christmas and holidays so they can stay in the freezer until I have time to make the sauce.

This is an example of the benefits of eating seasonal produce and also supporting and getting to know your small, local retailer.  I could not imagine this scenario happening at my local Coles or Woolworths supermarket.

Making Ends Meet – Eat What You Have

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In response to my challenge a few days ago, Sarah posted this list:

As far as what’s on hand that’s fresh in the fridge/freezer
– stale brown bread (homemade, not sliced)
– bowl of baby spinach
– grated cheese
– one mushy pear
– some shallots
– ginger
– 2 carrots
– 1 zuchini
– 1/2 red cabbage
– 1/2 butternut pumpkin
– 1 onion (maybe)
– miso soup paste (would love to use this up)

In addition she added this link to her post about the contents of her pantry which is very well stocked.

Sarah also added that she always had access to eggs and milk.

Whenever you are trying to use what food you have on hand, it is important to look at the perishable items first.  These will go rotten or become unusable soonest so it is important to use them.

The first meal that comes to mind is Cheese Souffle.  This is a recipe that my mother would make, probably when ingredients were a bit thin on the ground but I really loved it and do make it from time to time.  Here is the recipe.

CHEESE SOUFFLE

2 eggs
1 cup soft breadcrumbs
½ cup milk
1 onion – finely chopped
1 cup grated cheese
Pepper

Soak breadcrumbs in milk.  Separate eggs.  Beat egg yolks.  Add all other ingredients.  Beat egg whites until stiff and gently fold into mixture.  Pour into greased  ovenproof dish and bake for about 40 minutes at 180 degrees.

I would shred some of the cabbage and grate a carrot.  Toss together with ‘French Dressing’ made from oil and lime juice whisked together.

Since the oven will be on to cook the souffle I would make sure a least one other item is cooked as well to get maximum value for money.

You could make Pear & Ginger muffins for snacks.  Using the gluten-free flour and other baking ingredients from the pantry make a basic muffin mix and add grated ginger and the mushy pear.  HINT:  Remove the seeds but you can roughly chop the pear up including the skin.  You could also add a few sultanas or chopped nuts for interest.

The night before you make the Cheese Souffle you could soak some lentils and then cook them ready to use.

Make a lentil and vegetable lasagne using the prepared lentils, sliced zucchini and the remaining carrot grated.  Cook the lentils, carrot and canned tomatoes with preferred herbs/spices.  Make bechamel sauce using milk, butter and flour.  Layer these with lasagne sheets and slices of zucchini and grated cheese.  Top with grated cheese and bake in the oven.  This can be refrigerated and reheated for a meal the next night.  You can also divide it into portions and freeze.

The remaining lentils could be mixed with some cooked pumpkin, finely shredded cabbage and chickpea flour to make vegie burgers.  These could be served with sweet chilli sauce on a bed of wilted spinach.

I am not familiar with miso soup paste but from my research I would make miso soup and perhaps add some udon noodles for added substance.

Tuna mornay is another meal that comes to mind.  Flour, milk, butter, grated cheese and the tin of tuna form the basis of this meal which is served with rice.  I generally add frozen peas and corn kernels to the mixture.

Since Sarah does not keep meat on hand or have a great deal of fresh fruit or vegetables at the moment there is a limit to what can be created without compromising her nutritional status.  Contrary to popular opinion, fruit and and vegetables are not outrageously expensive.  Remember, to only buy what you need and buy what is in season where possible.  Make a plan using as many ingredients that you have and only buy exactly the quantities that you need to create the meal.

Remember to use the basic ingredients in the pantry to extend the meat and vegetables.  I have done this with the lasagne and also mornay mixture.  Other options could be crepes or pies where you could stretch the filling to feed extra mouths.

Another option for the stale bread would be to slice it and make bread cases for pie or mornay filling.

Would you you have done something different with the listed ingredients?