tag:blogger.com,1999:blog-91943651194032727822024-02-19T15:24:26.554+13:00Gardening in AmberleyAnna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.comBlogger377125tag:blogger.com,1999:blog-9194365119403272782.post-29699349442403124192019-10-20T09:39:00.000+13:002019-10-20T12:59:23.624+13:00Calendula OilMany moons have risen and set since I last posted on this blog. Still here I am again.<br />
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Check out how pretty this Calendula Oil is. The warm oil is draining on my bench ready to be made into hand cream at a later date.<br />
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First I picked my Calendula or Marigolds, I'm not very clear which I have or what the difference is. Just the petals go into the oil so I just pulled them off the plant. Then I put them into a glass jar and sat in a warm place for a week. I didnt think much of the oil so following Google's advice I gently warmed the oil and petals for 10 mins over a very low heat on the stove.<br />
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Finally it was ready. So lovely looking ...but it smells of nothing. I see now that when making handcream most people add orange essential oil. I think this is totally neccessary to improve the experience.<br />
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<span id="goog_1018556492"></span><span id="goog_1018556493"></span><br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-86340256406932325582019-03-19T13:03:00.000+13:002019-03-19T13:03:03.021+13:00On Bees and Pony PooMy blog has not been at the forefront of my life. But life has been continuing onwards, with all the usual bumps in the road.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZWrXHCk_Nai_yhDUFgwetu7PEh9mkEyP8HCrLhc24HtqHIJeM9zCovLeZwUzJisl2ZrT-VUNePUytLeJhUgQECQZRr9mu9etndyBnnJMWaJtcMRdlJXZfxu8SlDxAJedbVrUxl-o9w/s1600/2019-03-10+16.11.32.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZWrXHCk_Nai_yhDUFgwetu7PEh9mkEyP8HCrLhc24HtqHIJeM9zCovLeZwUzJisl2ZrT-VUNePUytLeJhUgQECQZRr9mu9etndyBnnJMWaJtcMRdlJXZfxu8SlDxAJedbVrUxl-o9w/s320/2019-03-10+16.11.32.jpg" width="240" /></a></div>
Recently an amazing local from the internet delivered a huge pile of shit (well, pony poo) for FREE. In return I gave them tomatoes, capsicums and whatnot from the garden.<br />
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They said I can get a trailerload a week! This will really help to improve the quality of our soil. Our land is on a river plain, and is full of stones which means it is very free draining, and when it is hot the stones heat up and everything dehydrates very quickly.<br />
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Poo will add texture and nutrients. I just need to get it all spread out, which is quite a job with the wheelbarrow.<br />
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I started by shovelling it round all my fruit trees, in preparation for the wet we get in the winter. Water will soak the nutrients down, and hopefully not burn the roots.<br />
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Bees have arrived at Winderose House. Over the mid summer we caught 6 swarms. Three of them have survived and are thriving, much to my delight. My neighbour has empty hives and I have the will, so between us we have managed to get them up and going. It's been an exciting learning curve. I now have a bee suit. Cue the silly picture of me looking like an astronaut.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjqJWnp0yzyz4yCtzL55QwRXbAcWVGiFflY_gWfpGEUbr8FrHpQMhi1SLFAPwJbpAJVKS7yjRTP5sZFraRJmXFxxGP_elzlh9_uUKaC5IZxIcztlv7c35ZveJmVBgGdHVvCYh6PBtkg/s1600/2019-01-30+20.38.07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjqJWnp0yzyz4yCtzL55QwRXbAcWVGiFflY_gWfpGEUbr8FrHpQMhi1SLFAPwJbpAJVKS7yjRTP5sZFraRJmXFxxGP_elzlh9_uUKaC5IZxIcztlv7c35ZveJmVBgGdHVvCYh6PBtkg/s320/2019-01-30+20.38.07.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rogue comb full of bees, made before we knew what we were doing They made this in 1 week!<br /><br /><br /><div style="text-align: left;">
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-20887465309872278772018-11-13T15:42:00.000+13:002018-11-13T15:42:55.347+13:00Lemons Galore, and the Water RushHere's a bucket of Lemons! gifted by my friend, Stacey. She was trimming her tree, and this is only a small portion of what came off it. I won't even mention what she left on it, gazillions of lemons still.<br />
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Apart from all the usual suspects, I am also going to try a few new things. I heard about peeling the skins and dehydrating them, then blitzing in the blender, to make lemon powder. I reckon that could be pretty good for popping into muffins, cupcakes and drinks. Maybe even the odd salad dressing.<br />
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Some will be juiced and frozen into cubes.<br />
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Hopefully none will rot on the bench (generally happens when I run out of puff at the bottom of a glut).<br />
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We are having the best Spring we've ever had at our house. No drought here. It has rained every week, and we've had the odd major drenching. Combine that with many fine, warm days and you have the perfect recipe for a great garden.<br />
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The vege patch is going mad with asparagus and the raspberries are fruiting up nicely.<br />
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Water has always been a major headache at our place. If you've read my blog posts before you might know this. We run out. We save washing machine water, shower water, sink water and more. Some years we've only just made it through without everything dying. Well...big revelation! there was a blockage, probably a stone, in our intake pipe. I won't bore you with how this happened, suffice to say, it's been like that since we built our house 6 years ago. DANG. Double DANG. Turns out there's also been a slow leak under our concrete (cue big hole now cut out), which has been a contributing factor.<br />
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Roll on better, watery years!Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-54897002238580515602018-08-22T10:12:00.001+12:002018-08-22T10:12:14.626+12:00Stocking the Shelves with risottoIt is late Winter, and not a lot happening in the gardening but net mending, digging over and putting on compost.<br />
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So I have been stocking my shelves.<br />
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First I made French Soup and pressure canned it.<br />
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Then I made 11 packets of risotto. The packet risotto is a family favourite for whipping up on lazy Saturday afternoons. Or as an easy side dish on nights when it's hard to russtle up something more exotic.<br />
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Here's how to make it.<br />
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Into a jar or self sealing bag (I vacuum packed mine) put:<br />
1/2c Orzo (pasta in rice shape)<br />
1.5c White Rice<br />
1 crumbled oxo cube in your flavour choice<br />
1t garlic powder (not garlic salt)<br />
1t dried parsley<br />
1t dried chives<br />
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If you had dried onion flakes or a packet of dried mixed vegetables these would go in well.<br />
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Mix the whole lot together and write instructions on the outside. "Brown in 1T butter, add 4c water, simmer 15mins).<br />
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I made 8 Beef and 3 chicken. <br />
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For my 11 finished packets I used 2 packets of Orzo pasta.<br />
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Orzo pasta 500g was $2.39 per packet. I didnt have dried parsley or chives, but bought it. I now know to make some during the summer! I bought WW garlic powder which was $2.00 and I used half of the jar.<br />
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It works out at $12.30c for the 11 packets, or $1.12 per EACH.Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-2632123974857658752017-09-10T19:31:00.000+12:002017-09-10T19:31:07.588+12:00Asparagus Spikes<span style="font-family: Trebuchet MS, sans-serif;"><span id="goog_943543993"></span><span id="goog_943543994"></span>Spring chores begin, spreading compost - this stuff is 2 years old. It was scrapings from where we feed our cattle and sheep consisting of silage, soil and cow poo all mixed together and left to rot. Isn't it beautiful!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We've also had to do a little irrigation with the warming weather, but in consolation the beginings of vege growth begins, as usual, with the first spikes of asparagus showing!</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDsAAvhky7KD93DFZwnGxcHdHnedGt0kwIF3S6s5e0A_7B0X-tNKBR3yq2EDFYfojsbq4nzfHp8XjgYfljbSei7OhaL632k8ot2WVrBzvKpbFcUtWaTswJ-d6DEdsdKEGaLpd7yBNyA/s1600/2017-09-10+10.54.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDsAAvhky7KD93DFZwnGxcHdHnedGt0kwIF3S6s5e0A_7B0X-tNKBR3yq2EDFYfojsbq4nzfHp8XjgYfljbSei7OhaL632k8ot2WVrBzvKpbFcUtWaTswJ-d6DEdsdKEGaLpd7yBNyA/s320/2017-09-10+10.54.01.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7VAQnyoB21fLNHhMmnOFw397XDX10qSNupHGCqG-eu1Elh6HCpuTezReUaqJlv2cs7G8ecenTqSRyPgfWQ8rzUmE-tDncWj-kLyTUhTDkCwkSIsNEhAWqBAEQR4Z6PX8wbhhNdi37g/s1600/2017-09-09+12.39.37.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-24821806636949970172017-09-05T15:16:00.005+12:002017-09-05T15:16:52.977+12:00Spring, Glorious Spring!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZmWEykZEFaXe2u4lh_pgwcTTjs5UasgP0SaKtQYMLZ8cumeB3SOXhjMbFd0eaYXRi7zhxbo8ctIXY0ls3W9osw6zHRAxsKZVZFBPB0zjKmU9uVqvyR1gDajFccPQwSkoGcRdMrWGrA/s1600/2017-09-05+15.00.25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZmWEykZEFaXe2u4lh_pgwcTTjs5UasgP0SaKtQYMLZ8cumeB3SOXhjMbFd0eaYXRi7zhxbo8ctIXY0ls3W9osw6zHRAxsKZVZFBPB0zjKmU9uVqvyR1gDajFccPQwSkoGcRdMrWGrA/s200/2017-09-05+15.00.25.jpg" width="150" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpagaXdUEk6lTk0DDBQsgNNlId0RQ3qAKlrnP85kQ48Bm3x2BlevNespycN1sMVXqLJjyW9fpOGgvM1kkBwzSdTvtWyPRUQgOSzuHl8FUubNLlVzRPp3zq5gGhWGBeFJ2t_JL1LCN4g/s1600/2017-09-04+11.57.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpagaXdUEk6lTk0DDBQsgNNlId0RQ3qAKlrnP85kQ48Bm3x2BlevNespycN1sMVXqLJjyW9fpOGgvM1kkBwzSdTvtWyPRUQgOSzuHl8FUubNLlVzRPp3zq5gGhWGBeFJ2t_JL1LCN4g/s320/2017-09-04+11.57.47.jpg" width="240" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLMJ-Bi12Hgb_JjJwjXwgPqaXp7qz5Y3tICeroFqCPCnBofqSqtmwTxkMI0gKrnJ0XJICjWmeUvvEwopTQ3NcEvHWUNYfXvEjoUlJzarMkzLWAFLIPRNqXRftO-Tf8MSytM7lQ4nX0Q/s1600/2017-09-04+12.08.05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLMJ-Bi12Hgb_JjJwjXwgPqaXp7qz5Y3tICeroFqCPCnBofqSqtmwTxkMI0gKrnJ0XJICjWmeUvvEwopTQ3NcEvHWUNYfXvEjoUlJzarMkzLWAFLIPRNqXRftO-Tf8MSytM7lQ4nX0Q/s320/2017-09-04+12.08.05.jpg" width="240" /></a>Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-73623751384844357752017-06-12T07:27:00.004+12:002017-06-12T07:27:53.676+12:00Teaching my son to cook - One Pan Fish<span style="font-family: Trebuchet MS, sans-serif;">Hey Hamish, here's a dish that's easy for one person. Made it myself last night.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fish and veges in one pan...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You need a frying pan only, but make sure its one with a metal handle not plastic, as you are going to put it under the grill.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">One whole Flounder (I got one for $4.82 on special, usually about $6-7)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Left over mashed potatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Frozen Peas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salad</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat the butter in the pan till frothy, add the fresh fish, eye side up (here's looking at you, kid!). Mix a couple of handfuls of mashed spud with a handful of frozen peas. Form into 2 patties. Put them in beside the fish.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_35CeSEaAzdZ5pnwwiXzd3RCEZepOuaF3xn3tioIW60ztM093ENBSQ4e_IvaQECEQDyRHHVAxUpT8KPZoZWwfqoEV5sCRCtG1_TK8dQ2Um4GwJUobjwFmGw4yTyTWBRVjlSTB9uUD7w/s1600/2017-06-11+18.05.55.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_35CeSEaAzdZ5pnwwiXzd3RCEZepOuaF3xn3tioIW60ztM093ENBSQ4e_IvaQECEQDyRHHVAxUpT8KPZoZWwfqoEV5sCRCtG1_TK8dQ2Um4GwJUobjwFmGw4yTyTWBRVjlSTB9uUD7w/s200/2017-06-11+18.05.55.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembling ingredients</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxHYL_GlOvRqW_SLS3iUo8TjW5AFZYJ6_yujjEgbbaVZdeT08mslVAvT-HUvkP4aGEpQpCXZi457OKI9WI3BNek3IyS72dr2lGSUh0fc-byAXjUraPVtwF06XpRwMcBpf_qxFrB0UbA/s1600/2017-06-11+18.09.38.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxHYL_GlOvRqW_SLS3iUo8TjW5AFZYJ6_yujjEgbbaVZdeT08mslVAvT-HUvkP4aGEpQpCXZi457OKI9WI3BNek3IyS72dr2lGSUh0fc-byAXjUraPVtwF06XpRwMcBpf_qxFrB0UbA/s200/2017-06-11+18.09.38.jpg" width="150" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cook the fish about 10 minutes, the flesh goes white when it's cooked. Put a knife in the thickest part of the fish and check for white flesh. Check for brownness underneath by lifting carefully and looking. Do not turn over.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat the grill up.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Turn the patties once or twice as required. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">When the fish is just about done, take out the patties and keep warm. Put the frying pan under the grill. Grill about 5 mins till the fish is browned on top.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Slide the fish onto the serving plate,pour over the butter. Add salt and pepper. Put the mashed spuds beside. Arrange salad. Voila!</span><br />
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Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-62374045517874224762017-05-30T14:37:00.002+12:002017-05-30T14:37:16.774+12:00Celebrating Autumn<div class="" style="clear: both; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Autumn Colours In The Garden - BEAUTIFUL</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41vXAPh-ljGR2OnLT_xkAfOQMHoyP7xBqktbO5iihpYxfAzSWLRBFHvoqOIYTm5YUZcTT7j5RTlUOz4fk8T8we03Li0ImPcCSJTv3wPK61MHwsobQndIARIEc2Nb4WrzqX-UMaQADKA/s1600/2017-05-25+10.21.55.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41vXAPh-ljGR2OnLT_xkAfOQMHoyP7xBqktbO5iihpYxfAzSWLRBFHvoqOIYTm5YUZcTT7j5RTlUOz4fk8T8we03Li0ImPcCSJTv3wPK61MHwsobQndIARIEc2Nb4WrzqX-UMaQADKA/s320/2017-05-25+10.21.55.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsBH-bmQkYIblI2-xZb-DpMO_AX6SKtMI_CckK1_n0Qagzl6PrIRyRCUnLGner5fDItD6OYaq6HCw0mrsmf8ry4H3t_ofv55SS3SaqUVjfN_9y17_AVTdkP_f7_Uqstz-YbqbYnA8pg/s1600/2017-05-25+10.22.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" br="" class="separator" data-original-height="1600" data-original-width="1200" div="" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsBH-bmQkYIblI2-xZb-DpMO_AX6SKtMI_CckK1_n0Qagzl6PrIRyRCUnLGner5fDItD6OYaq6HCw0mrsmf8ry4H3t_ofv55SS3SaqUVjfN_9y17_AVTdkP_f7_Uqstz-YbqbYnA8pg/s200/2017-05-25+10.22.19.jpg" style="clear: both; text-align: center;" width="150" />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitng6av4yoapVkIS_JiSWrdgyxUsSxBy621M9_BUGJcIIz2miT_eOCx_gqPI2dlBCIqASrzelTc95GsurSc0zKP-u29JcqiRrKaesACfR5_WugYg8DzjI0Z4QikF6uYXHR3Ujn3Y9pDw/s1600/2017-05-25+10.22.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitng6av4yoapVkIS_JiSWrdgyxUsSxBy621M9_BUGJcIIz2miT_eOCx_gqPI2dlBCIqASrzelTc95GsurSc0zKP-u29JcqiRrKaesACfR5_WugYg8DzjI0Z4QikF6uYXHR3Ujn3Y9pDw/s320/2017-05-25+10.22.34.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihM3xUVeqDVeTHPD5Fjy0_2yXKuB4B8tyHnBG1BF3Got6hyphenhyphenTBXLMUjn8CR27qHpbra7OoAHKc8-G3rhXOSzOnlQSzSk5xfiHIzNO5AnAzXo6Ak01tttTDWuRM1n_BAk3JdKbQ-Rwzv3Q/s1600/2017-05-25+10.23.53.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihM3xUVeqDVeTHPD5Fjy0_2yXKuB4B8tyHnBG1BF3Got6hyphenhyphenTBXLMUjn8CR27qHpbra7OoAHKc8-G3rhXOSzOnlQSzSk5xfiHIzNO5AnAzXo6Ak01tttTDWuRM1n_BAk3JdKbQ-Rwzv3Q/s320/2017-05-25+10.23.53.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_BJDDujAT5V-1xSsjvUCeo7nJJ_QZyEkvXpbghQJjqWGmTzVhJ_AwDzPJUjlH1t2R0lDerEpa4QZ51doE0UKZr6XqNQkmRyth7olHd6dUpZaV4HStijGhK73htnFC_76IqZALAhTTw/s1600/2017-05-25+10.24.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_BJDDujAT5V-1xSsjvUCeo7nJJ_QZyEkvXpbghQJjqWGmTzVhJ_AwDzPJUjlH1t2R0lDerEpa4QZ51doE0UKZr6XqNQkmRyth7olHd6dUpZaV4HStijGhK73htnFC_76IqZALAhTTw/s320/2017-05-25+10.24.37.jpg" width="240" /></a><<</div>
Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-39901370505225411672017-05-02T16:01:00.000+12:002017-05-02T16:03:32.930+12:00Teaching my son to cook - Risotto, Chicken and MushroomHi Hamish, here's another lovely recipe from your wonderful, dedicated mother.<br />
<br />
This time it's RISOTTO, unctuous (look that one up, it means fatty, greasy, full of unction), and cheesy.<br />
<br />
Best of all it's cheap and easy to make!<br />
<br />
Today we are making Chicken and Mushroom Risotto, this will serve 2 or 3 people<br />
<br />
You will need<br />
1 Chicken Breast (I got one for $1.72)<br />
about 5 mushrooms, fresh or dried (I can post you some dried ones if you want?)<br />
1c of Aborio Rice, this is the ingredient you may not have in your cupboard. It's a variety of rice which is full, thick and sucks up the yummy flavours you are going to add to it<br />
2c Chicken Stock (not the cubes which are salty, but the stock you buy in a carton if you have not made any yourself.)<br />
1 Onion<br />
1/4c Olive Oil<br />
1c Grated Cheese, any type you fancy<br />
2T sour cream if you want<br />
Parsley for garnishing<br />
<br />
Chop the onion up into small cubes, (dice it). Put the olive oil in a saucepan, a high sided one is best, but anyone will do in a pinch. It looks like a lot of oil, but do not be worry! Bring to a heat and add the onion. Saute gently, do not brown the onions, just soften and sweeten. Chop the chicken piece into small bits and add to the pan, cook till they are just done. Then add the mushrooms, sliced. Cook about 2mins then add all the stock. In the old days we would have added the stock bit by bit, but its a faff and not worth worrying about. Put the lid on the pot. Turn the heat down till it is just simmering, no more. Let cook about 10 mins, till when you test a piece of rice it is done, and most of the liquid has been absorbed.<br />
<br />
Stir in the grated cheese, and the sour cream if you like. Garnish with chopped parsley and eat!Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-53570530326159780872017-04-04T20:42:00.000+12:002017-04-04T20:46:07.809+12:00It's mushroom and grape seasonAutumn is always a rush. There's picking to be done everywhere you look. I madly pick berries, cut cabbages, dig up spuds and pull carrots.<br />
<br />
The grapes have been patiently waiting for me. After Himrod, our wonderful eating grape, all got eaten by the birds before I could get the nets on, I have been keeping a watchful eye on the other vines.<br />
<br />
Finally I picked, and now I am making juice. Last year we made wine, not particularly successfully. Initial tastings of "Albie's Feet" were not pleasant. Sharp and acrid. Not sure if a few years will help that along or not?<br />
<br />
But I made some jars of juice which we have loved. So this year I decided, no wine, just juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8KoilJSC5rSV5wFMat2exf3iVX_87AtkFdQ6cZ8xGjhyphenhyphenGpZ3GbNUV_bG7X3lakRAUGS58DeOvp-1gxFhPT6VItlixqZh5rZsrenebn9jZkBWJJUrTKhZd98Z9UfVOaHVwr-lr4lvkw/s1600/2017-04-03+18.11.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8KoilJSC5rSV5wFMat2exf3iVX_87AtkFdQ6cZ8xGjhyphenhyphenGpZ3GbNUV_bG7X3lakRAUGS58DeOvp-1gxFhPT6VItlixqZh5rZsrenebn9jZkBWJJUrTKhZd98Z9UfVOaHVwr-lr4lvkw/s320/2017-04-03+18.11.04.jpg" width="320" /></a></div>
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I destalked the grapes, cooked them till the skins were soft and the juice ran, sweetened them a little with sugar before packing them into empty wine bottles. Finally I processed them in a water bath for 10 minutes. Grapes are high in acidity and so the water barth doesn't need to be very long.<br />
<br />
So far, I have done the Pinot Noir and the Pinot Gris. Only Sauvignon Blanc to go.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOe0Tpm3yySpqiz1V9-DIVgGG6m4F9EkGUUI7IFWbdcHHzn_zMIuP_raeanDsXla2t-rGD5s7ZCl2PKg0VsBMJwRat8tNd3PLkgMD8wKEO-J9nLuTq3VTLI3cUjra7XCzOLEORjTAJrg/s1600/2017-04-04+20.29.12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOe0Tpm3yySpqiz1V9-DIVgGG6m4F9EkGUUI7IFWbdcHHzn_zMIuP_raeanDsXla2t-rGD5s7ZCl2PKg0VsBMJwRat8tNd3PLkgMD8wKEO-J9nLuTq3VTLI3cUjra7XCzOLEORjTAJrg/s320/2017-04-04+20.29.12.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Packed bottles after processing in the waterbath</td></tr>
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You can do all sorts of fancy things to remove the cloudyness like putting the cooked juice in the fridge for 48hrs then straining off, etc, etc. But this will be just nice enough for us, thanks!<br />
<br />
My poor flat smells of mushrooms, which isn't as nice as smelling of wine. I have been drying my pickings in the oven and the dehydrator.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAxT2mI8eb30KrM-9s_dinezYAO3LNbV8LvhyphenhyphenWKawrhMOC9H58aMml2sAcm-476LUfcpWvkJ5S7KCcGM3T6HBRqmMlblHrcTzB2eOmThyx54PQfyugWjk_KBJw1E5NadFqAxajBKE-g/s1600/2017-03-29+11.16.20.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAxT2mI8eb30KrM-9s_dinezYAO3LNbV8LvhyphenhyphenWKawrhMOC9H58aMml2sAcm-476LUfcpWvkJ5S7KCcGM3T6HBRqmMlblHrcTzB2eOmThyx54PQfyugWjk_KBJw1E5NadFqAxajBKE-g/s320/2017-03-29+11.16.20.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms growing in our orchard</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0il5SFpVqSxcgq1F3lkbc9Fnt58N4yoQgcnP3VauXBXfaSfKpSbamDMgtGOkG2NeVz4IyLaNvQ98mWx2qiZeMZ_s-hNZX8FKdxt0pjxJx_NYkqsopvrYqRnp7oEbuqgiCyW6uu663ig/s1600/2017-03-29+16.03.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0il5SFpVqSxcgq1F3lkbc9Fnt58N4yoQgcnP3VauXBXfaSfKpSbamDMgtGOkG2NeVz4IyLaNvQ98mWx2qiZeMZ_s-hNZX8FKdxt0pjxJx_NYkqsopvrYqRnp7oEbuqgiCyW6uu663ig/s320/2017-03-29+16.03.27.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What will I do with all these?</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvvPo6NeQlXAQIXWvgYGlcqX_8Gvaetnkw9OsAiP-CcgHxWCR2PYbNRB67ZwtpO4RH3Ld3povxB4EPoYb-eE3IM3V4mQ9CoGZ7GdIs3ByCYx4AiXX02YtkAd53zC4WUE7sdrKk3xUNw/s1600/2017-03-29+16.03.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvvPo6NeQlXAQIXWvgYGlcqX_8Gvaetnkw9OsAiP-CcgHxWCR2PYbNRB67ZwtpO4RH3Ld3povxB4EPoYb-eE3IM3V4mQ9CoGZ7GdIs3ByCYx4AiXX02YtkAd53zC4WUE7sdrKk3xUNw/s320/2017-03-29+16.03.30.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And more from the roadside!</td></tr>
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-26412780665331473342017-03-26T18:49:00.001+13:002017-03-26T18:49:19.181+13:00Teaching my son to cook - continued - Steak/garlic butter with Tabouleh SaladHamish, try this! This is my favourite salad of all time - Tabouleh.<br />
<br />
When I moved to Australia at 18yrs old a whole new world of food was opened up for me. Having come from Dunedin where the extent of takeaways was Chinese or Burgers, and eating in a restaurant meant steak and chips, Sydney was a revelation.<br />
<br />
This includes steak, but pairs it with the first salad I learnt to make in Australia.<br />
<br />
Tabouleh- traditionally made with cracked or Bulgar wheat, it is just as nice with Cous Cous and way simpler to make.<br />
<br />
- 1/2 cup chopped fresh Mint<br />
- 1/2 cup chopped fresh Parsley<br />
- 1 chopped tomato (finely diced)<br />
- 1 cup Couscous or Bulgar wheat, cooked<br />
The couscous has to be made according to the packet, it takes about 5 mins, but then you have to let it cool. So follow the very easy instructions an hour or two before making the salad. If the couscous is hot the fresh mint will go black and revolting.<br />
<br />
Mix everything together in a bowl, and then squeeze over the juice of a lemon. You might like to add a little olive oil to soften the flavour, but I like it sharp! so use your own judgement there. Sprinkle a little salt and pepper and it's ready.<br />
<br />
Steak: Use rump or my favourite, ribeye. Heat the pan till very hot, add some butter (a small knob) then the steak, cooking hard till it browns well and blood rises to the upper side of the steak. (about 5 mins) then turn over. Season with salt and pepper. Cook another 5 mins or so.<br />
<br />
While its cooking make Garlic Butter. Chop one clove of garlic finely and mix with about 2T butter. Roll in some tinfoil and leave to cool in the fridge.<br />
<br />
There you have it, Steak and Tabouleh!<br />
<br />
Shopping List<br />
Garlic<br />
Butter<br />
Fresh Mint<br />
Fresh Parsley<br />
1 Tomato<br />
Couscous<br />
1 Lemon<br />
OilAnna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-13990345598946397762017-03-08T17:50:00.001+13:002017-03-08T17:51:40.150+13:00Hope arrives in the GardenIt has rained! and rained, and rained. We have a rain gauge attached to the fence, and it collected 20mm of wet water.<br />
<br />
The 'grass' can hardly believe it and has put a few green shoots out overnight,, tinging our lawn with hope.<br />
<br />
Because of our family situation I have not been here to look after the vege garden, or the rose garden for that matter. Today I drove up to spend the night here and I have worked in the vege patch all afternoon weeding, collecting rubbish, and even harvesting a few things.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwJXYKMS8Su2NUaaDPTHHb5XhDWZWC3mHWxk8V8fg0K3c0-NnyPl2ttiis7ndGiodb0_RzTzoLEQRlwGqEkmN4MoK3wb80NKpgIksfEKQ722d5JH6BG5znqjvi2hZE9HV7dVPpS_euA/s1600/2017-03-08+17.15.12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwJXYKMS8Su2NUaaDPTHHb5XhDWZWC3mHWxk8V8fg0K3c0-NnyPl2ttiis7ndGiodb0_RzTzoLEQRlwGqEkmN4MoK3wb80NKpgIksfEKQ722d5JH6BG5znqjvi2hZE9HV7dVPpS_euA/s320/2017-03-08+17.15.12.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Measly onions, great blackberries a few veges, and the first of our grapes</td></tr>
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Ah, life feels so much better after rain!Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com1tag:blogger.com,1999:blog-9194365119403272782.post-86688602497595679312017-03-03T09:12:00.000+13:002017-03-03T13:45:48.132+13:00Our first ever Apple harvest<div class="separator" style="clear: both; text-align: center;">
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I am so proud of my apple harvest this year, meagre though it is. This is the first time we have had apples that look like edible apples. Large, juicy, almost like something you would find in the shop.<br />
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Few in number, but they fill my heart!Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com2tag:blogger.com,1999:blog-9194365119403272782.post-43351322837142937752017-01-18T14:04:00.000+13:002017-01-18T14:04:02.539+13:00New RosesWith such an extensive garden I'm always looking at planting, what I should put where, how big it will grow and how expensive it is.<br />
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Lately I've been trying to take cuttings and grow from layered pieces of existing plants.<br />
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I travelled up to Motueka last week to visit my parents and while I was there we visited Tasman Bay Roses. <br />
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<tr><td class="tr-caption" style="text-align: center;">What a display in their growing paddock</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The sales area, this was the best kept bit</td></tr>
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So many varieties, and colours, and fragrances! it was a pity that the yards were not better kept, for if someone had whizzed round with a weedeater it would look better.<br />
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They have rows and rows of roses as a "garden", which was unfortunately neglected. The roses needed a prune, deadhead and a weedeat. There didn't seem to be any order to the rows, with roses of different colours and types just lumped together. No labelling had been done either, or pricing, which was a great disappointment.<br />
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I could not resist though, and bought a "Jude the Obscure" and something else which I can't bring to mind right now.<br />
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We also visited the Memorial Rose Gardens in Motueka, which were looking lovely.<br />
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-69903618362256435962017-01-04T12:41:00.003+13:002017-01-04T12:41:31.844+13:00The Year of the BerryLast year was the "Year of the Strawberry". We picked kilos and kilos of them, in fact our freezer still has a few bags waiting to be used.<br />
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This year is going to be the "Year of the Berry". Boysenberries, Raspberries and Currants.<br />
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<tr><td class="tr-caption" style="text-align: center;">Just over 3kg of Raspberries</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">over 3kg of Boysenberries</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Getting ready to cook jam</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Jam in progress</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">33 jars of Berry Jam, Done!</td></tr>
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Last week I picked 8.5kg of fruit and made it up into jam, yielding 33 jars of mixed berry jam. Enough to have one every fortnight for a whole year. I can think of lots of things to use it for, jam flan, Bakewell tart, jam donuts and more. Hmm, must get my pinny on.Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com1tag:blogger.com,1999:blog-9194365119403272782.post-27571713684349088342016-12-19T15:54:00.002+13:002016-12-19T15:57:50.225+13:00Those pesky birds!I have started netting to deter birds.<br />
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Despite my earlier post with pictures of christmas decorations in Cherry trees, I have bitten the bullet and started netting. As soon as the cherries went red the birds started. There is such a good crop of cherries in the tree that I am pretty desperate to keep them so we can enjoy eating fresh ones at Christmas. It's only one week away. <br />
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When we first moved onto our property it was just two enormous paddocks of broom. I remember noticing that there were no birds, and I thought it was because it was too hot and dry. But as soon as we started planting trees and flowers the birds came. We have starlings, thrushes, chaffinches, hawks, sparrows, oystercatchers, skylarks, yellowhammers, the odd fantail and even the other day I saw our very first NZ Falcon (v. exciting moment). <br />
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The boysenberries have also suffered from attention by the birds, so, on went the netting too!<br />
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com1tag:blogger.com,1999:blog-9194365119403272782.post-27825100859317948542016-12-15T17:04:00.001+13:002016-12-15T17:04:53.332+13:00In my trug today <p dir="ltr">There were also Raspberries but I had put them into my Rumtopf before thinking of a photo!</p>
Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com1tag:blogger.com,1999:blog-9194365119403272782.post-41624404159805486042016-11-20T07:54:00.000+13:002016-11-20T07:54:03.150+13:00"Willow" talks!Check out this cute video I took of Willow after milking one morning. She was hanging around enjoying a scratch and a rub and she said "Hi" to me!<br />
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<a href="https://www.facebook.com/amazing.rosebud/videos/10154108249512336/">https://www.facebook.com/amazing.rosebud/videos/10154108249512336/</a><br />
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-83390574232341261402016-11-09T10:57:00.001+13:002016-11-09T10:57:05.186+13:00On "Inviting Abundance"There was a TV show that I watched avidly through a couple of seasons, "Agent Anna". (Not just because we shared a name!) A bitter-sweet comedy about a real estate agent who's husband leaves her. The resulting mess as she gets a job and navigates her way round the adult world on her own made me laugh. In particular there was a time when she went to "Inviting Abundance" classes - a bit like Yoga but with some New Age fluff thrown in for good luck. Lots of "Ohm"ing and sitting in yoga poses whilst asking the universe for abundance in love, life and jobs.<br />
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I haven't tried that method, but abundance came anyway.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcMMyhACwf7n-OMGRGmtkI-UTCfClnQbglb_AtDFvAnXd5URVYLKUFmuWd-K5wrJ_9VD3wfaRijSpZKywauiKUU96OHBbg2o7ClF4mSBJPkbl82u7xQmVVcwJEbEwLENnG-1CMmQF-g/s1600/2016-11-08+11.53.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcMMyhACwf7n-OMGRGmtkI-UTCfClnQbglb_AtDFvAnXd5URVYLKUFmuWd-K5wrJ_9VD3wfaRijSpZKywauiKUU96OHBbg2o7ClF4mSBJPkbl82u7xQmVVcwJEbEwLENnG-1CMmQF-g/s320/2016-11-08+11.53.33.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the form of Poppies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnNFEM2YzpWOSCy1nsJ8W4Pv1sXu2TcQZKdScZI3gSNgK_my_1jaGMfHUL9ls3aRKaqV29Auz4p21POuci9iJltb_ikLVOoieUR4WWlawC4w0RiySp4HRxEi0IUdh3BJ6vlql47XZWQ/s1600/2016-11-07+14.36.28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnNFEM2YzpWOSCy1nsJ8W4Pv1sXu2TcQZKdScZI3gSNgK_my_1jaGMfHUL9ls3aRKaqV29Auz4p21POuci9iJltb_ikLVOoieUR4WWlawC4w0RiySp4HRxEi0IUdh3BJ6vlql47XZWQ/s320/2016-11-07+14.36.28.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and Milk from our lovely Willow - here is fresh Caerphilly</td></tr>
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and beautiful green, lush, viridescent, verdant, grassy, grass! Never before in the four years we have lived here have the paddocks and garden looked so naturesweet! Our shrubs and trees are shooting away by the foot, and all our hard work finally looks sumptous - just how I imagined it would. <br />
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No wind, no bad frosts, no storms, and lots of beautiful soft, dripping rain.<br />
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Abundance forever!!Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-47967542618280593032016-10-23T09:58:00.000+13:002016-10-23T10:09:37.623+13:00No rest for busy peopleLabour Weekend, the day we celebrate a 40hour working week. Freedom for everyone, in the evenings, and on the weekends, to get involved in fun activities with their family and friends.<br />
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In our case, planting the new berm by the pool. (Hopefully minimising both wind misadventure and gaining a little privacy from visitors).<br />
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Our latest Wwoofer, Anne, a lovely German girl, mowed the lawn and said it was the best day of her life! She really enjoyed riding our mower, practicing her driving skills and she made a lovely job of the property. </div>
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Anne has been working hard in the Vegetable garden, inspiring me to get our strawberries and asparagus sorted out. I was super excited to find tiny little fluffy feathers of bright green, which I identified as baby asparagus plants, self seeded. I hear tell that asparagus doesn't grow very well from seed, but I will give these a go and see what happens.</div>
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<tr><td class="tr-caption" style="text-align: center;">Anne mowing the lawn</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jPtxkuebhFG7gkChQhOgCMc4PA1WXVT56TORkFdzqI3-gEOIouFUrsTtTBFuQZJEzX6_KtambAOCgAlRX6NfC3CBmM2QyRVBwHkf_x-n5kSQ_5EQLEQDXVOT1J2zjvVLibXkuyEF2g/s1600/asparagus+fronds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jPtxkuebhFG7gkChQhOgCMc4PA1WXVT56TORkFdzqI3-gEOIouFUrsTtTBFuQZJEzX6_KtambAOCgAlRX6NfC3CBmM2QyRVBwHkf_x-n5kSQ_5EQLEQDXVOT1J2zjvVLibXkuyEF2g/s320/asparagus+fronds.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Self seeded Asparagus</td></tr>
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I'm now off to plaster some more of our pool...maybe I'll rest later on in the week.</div>
<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-54847880631914426042016-10-07T09:09:00.000+13:002016-10-07T09:17:29.113+13:00Cook for a Fortnight in one afternoonWe have had a very busy couple of terms at school, with my youngest child doing an activity every afternoon. He has ballet, piano, cubs, singing lessons, Glee club, drama, band practice and goodness knows what else. I can hardly keep up. It has created a lot of tension in our family as the year has played out. Part of that is the eternal question...what's for dinner? Feeling tense after running in the door this is the last thing I want to be asked. So, to alleviate that stress, I spent several hours cooking and made dinner for a fortnight! <br />
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Here's what I did. The recipes may not suit your family, but you can easily adjust them. As you read through the process, you'll see that by making some basic bases, it is easy to adjust them for different effect.<br />
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If you follow this, here's what you will be freezing:<br />
2 x Sausage Casserole<br />
1 x Spanakopita (Spinach Pie)<br />
1 x Vege and Bacon Gratin<br />
1 x Macaroni Cheese<br />
1 x Potato Gratin<br />
1 x Meatballs<br />
1 x Chicken in Italian Tomato Sauce<br />
1 x Chicken in Cream Sauce with Asparagus<br />
1 x Pork Pie with Apples<br />
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The idea is that you can pull one of these out of the freezer in the morning, and heat it up when you get home, or you could add Wedges/Potato Mash/Veges/Salad etc and possibly eke it out over two nights.<br />
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My man is a hefty meat eater, so these recipes are mostly meat orientated, you can easily change that if you want. Most of the veges (asparagus, spinach etc) are from our garden, but are easily bought. We have mushrooms in our garden at the moment, and I added some of them to both the Pork Pie and the Meatballs. I have left them out of the recipe, but feel free to add them if you wish. I just thought they are an expensive addition if you have to buy them.<br />
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We also have a lot of dairy in our house, because of our cow. So we have access to infinite amounts of milk, cream, etc. Our chickens provide the eggs. <br />
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I haven't costed this out, but pretty cheap I think, even if you have to buy everything.<br />
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METHOD<br />
Buy or scrounge 10 large tinfoil containers, place 8 of them out on your kitchen bench. I did it in two rows, so that I could see easily. Put out two large bowls, one for the meatballs, one for the spanakopita<br />
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INGREDIENTS Purchase/pick/swap/scrounge the following:<br />
10 x large Onions<br />
100g butter for the onions<br />
4 x cans Tomatoes chopped with Basil<br />
1 can Black Olives<br />
1 x 500g Pasta of your choice<br />
2 x Oxo Meat cubes<br />
2 x potatoes<br />
4 x carrots<br />
4 x leeks<br />
2 x apples<br />
2kg potatoes<br />
1 bunch Asparagus<br />
Several large bunches of Spinach<br />
4T butter for white sauce<br />
1c Flour<br />
2litres Milk<br />
4 slices of Bread<br />
Chicken thighs - enough to feed your family twice, in our case this was 10 chicken thighs<br />
1kg Bacon Ends (I got these from Rangiora Fruit and Veg shop for $5)<br />
3c Grated Cheese<br />
5 Eggs<br />
1kg Mince<br />
1kg diced pork<br />
2kg Sausages<br />
1 can pineapple pieces - if liked<br />
5 sheets frozen Flaky Pastry<br />
Bunch Sage<br />
Bunch Thyme<br />
3 x 300ml cream<br />
1 tub Sour Cream - to finish the Chicken in Asparagus when cooked<br />
1 250g carton of cottage cheese<br />
1t nutmeg<br />
2 cloves garlic<br />
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TO MAKE UP<br />
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Defrost Flaky Pastry sheets.<br />
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Chop all the onions - I did this in the food processor, Saute them in a large pan on the stove, in butter till soft. I like to use butter, firstly because I make it free from our cow, and secondly I prefer the flavour, but you could use oil if you want here.<br />
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In another large pot bring salted water to the boil. When boiling cook the 500g Pasta and drain.<br />
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Divide the onions evenly between 8 of the containers and the two large bowls.<br />
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Into the first two containers put the number of chicken thighs you need for your family. You now have the basis for the two Chicken dishes.<br />
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<b>Finish first chicken dish:</b> Pour over 2 cans of canned tomatoes/basil. Throw olives over.<br />
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Put cooked pasta into another container.<br />
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Chop sausages into pieces and place into two other containers. Dissolve oxo cubes in water, add 2T flour, and mix in (this will thicken it on cooking), and pour over the sausages. Add fresh thyme. Peel and chop 2 potatoes into cubes, sprinkle over.<br />
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Grate the carrots. Divide - some onto sausages, some into one bowl for meatballs, one into a new container (for Vege Gratin)<br />
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Peel and slice leeks, place in Vege Gratin dish.<br />
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Cut Asparagus and divide between Vege Gratin and remaining Chicken dish<br />
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Wilt Spinach in the pot you boiled the macaroni in (no need to wash!). Divide between Vege Gratin and Spanakopita bowl.<br />
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In the same pot make a cheese sauce, with 4T butter, 1/2c flour and about 2 litres milk. Add salt and Pepper generously. Pour half of this over the Vege Gratin . Add 1c grated cheese and then pour the remainder the Macaroni Cheese.<br />
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Into the Spanakopita bowl break 4 eggs, add 1 carton cottage cheese.<br />
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Grate all the cheese and add some to the Spanakopita bowl. Sprinkle the remainder over the Vege Gratin.<br />
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On the stove fry all the bacon bits, till browned. Add some to the Pork Pie container, some to the Vege Gratin and some to the Sausage Casseroles and a little to the Macaroni Cheese.<br />
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<b>Finish Macaroni Cheese.</b><br />
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Peel and thinly slice the 2kg of Potatoes. Put them into your large pot, cover with 1 x 300ml cream, and enough milk to just cover the slices. Add 2 cloves of garlic, crushed. Add salt and pepper. Simmer till thick.<br />
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<b>Finish Sausage Casseroles</b> - once bacon is in, they are done<br />
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<b>Finish Vege Gratin </b>shred four slices of bread, sprinkle two over the Gratin. Add the other two to the meatballs bowl.<br />
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<b>Finish Chicken with Asparagus </b>pour over 1/2c cream. (When defrosted and cooked, stir in 1 tub sour cream)<br />
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<b>Finish Spanakopita</b> stir all ingredients together, add salt and pepper, add 1t nutmeg. Put into one of the spare containers. When cool - top with 2 sheets of flaky pastry. Stick pastry with a fork to let air in when cooking.<br />
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Add 1 egg to the meatball bowl, using y our hands mix well. Roll into balls, put onto a lined oven tray and bake at 180C for about 20 mins till browned. Put into the other spare container.<br />
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<b>Finish Meatballs</b> pour over 2 cans tomatoes in basil<br />
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Slice pork, add to the last container (this should have onions in already). Add 2 chopped apples and can of pineapple pieces. Add chopped sage.<br />
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<b>Finish Pork Pie</b> - Dissolve 1 oxo cube in 1 cup water, stir in 2T flour (to thicken when cooking). Pour over. Top with 2 sheets flaky pastry. Use the last sheet of pastry to cut leaves and flowers. Decorate Pork Pie and Spanakopita. Stick with a fork to let out air when cooking.<br />
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Mix one egg with 1/2c cream. Brush the top of both the Pork Pie and the Spanakopita.<br />
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Your potatoes will now be mostly cooked, and the cream/milk thick. Pour into the last remaining container. <br />
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<b>Finish Potato Gratin</b><br />
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Sprinkle all with salt and pepper as necessary.<br />
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Cover the tops with tinfoil, label and date. Let cool, then freeze.<br />
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com1tag:blogger.com,1999:blog-9194365119403272782.post-88259662920000798752016-09-09T07:45:00.000+12:002016-09-09T07:45:17.730+12:00Constantly SurprisingAs a gardener, I follow the rhythms of the seasons, expecting blooming in the Spring, abundance in the Summer, brassicas, harvest in the Autumn and hard digging work in the Winter. I look forward to the specialness of each season, waiting for their own sweet special moments.<br />
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Mushrooms in Autumn in one thing I look forward to with particular eagerness. If you have read my blog for a while you will know that I always get excited about mushrooms. Their appearance puts me into a frenzy of "mushroom spotting" whenever I am out.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWF6JBWn1Rf7WJj29GUn_DTBfhrl3r8MfqNNgdD6d0t_iTFXGSfwxvfIsdty9iMyRKzOB3oHFcEZgsCyEfYy4hCeAq_GgIlYgUhNZKisbzekJy8eMAgE991WxgiQTUqGNz8L4beaRZPA/s1600/2016-09-08+07.04.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWF6JBWn1Rf7WJj29GUn_DTBfhrl3r8MfqNNgdD6d0t_iTFXGSfwxvfIsdty9iMyRKzOB3oHFcEZgsCyEfYy4hCeAq_GgIlYgUhNZKisbzekJy8eMAgE991WxgiQTUqGNz8L4beaRZPA/s320/2016-09-08+07.04.11.jpg" width="320" /></a><br />
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Well, this week, the first week of Spring, we have had wild weather. Cold, fast winds, snow and sleet all conspired to keep us mostly inside, in front of the fire. I ventured out to milk the cow and pick early daffodils but that was about it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gGlhoRri6SY1VBdwPVdXDa7bq9YXqqJ4ruSBaLHyLO0_dv-vUiBZNGxGIobWF-vSP1BkPbGFUWPaPzvorU1aSp4J4323FUSspn4NU67jBP3Y6rufxaOmPmtqtFCNHbY3WGCTJPsNyw/s1600/2016-09-09+07.36.41.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gGlhoRri6SY1VBdwPVdXDa7bq9YXqqJ4ruSBaLHyLO0_dv-vUiBZNGxGIobWF-vSP1BkPbGFUWPaPzvorU1aSp4J4323FUSspn4NU67jBP3Y6rufxaOmPmtqtFCNHbY3WGCTJPsNyw/s320/2016-09-09+07.36.41.jpg" width="180" /></a>Until today. My special "mushroom spotting eyeballs" noticed a white "something" growing in my flower bed out the kitchen window. Sure enough, in the wrong weather, at the wrong time of year, beautiful, meaty, fragrant mushrooms are emerging!Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com1tag:blogger.com,1999:blog-9194365119403272782.post-89297639573654102002016-08-27T16:05:00.001+12:002016-08-27T16:05:16.600+12:00Candied/Sugared VioletsWho can resist a sweet treat? this little Victorian number conjures up afternoons of cucumber sandwiches and scones with cream. Sugared Violets are a labour intensive flower decoration.<br />
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If you are lucky enough, like me, to have swathes of violets rampaging through your garden, then this is a winter activity for anyone with Martha Stewart or OCD tendencies.<br />
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- Pick your violets, leaving them on a long stem.<br />
- Wash if necessary (I skipped this step) and leave to dry thoroughly<br />
- Whip the white of one egg to stiff peaks<br />
- Using a child's paintbrush (never used in paint) brush the egg white onto all parts of the flower, front and back<br />
- Dust with castor sugar, leave no area undusted. Paint extra egg white if necessary.<br />
- leave to dry for 24 hrs<br />
- pack into an airtight container, should last for a month<br />
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Imagine cupcakes with these little beauties on top. Or a vanilla cake with cream cheese icing, mmmm<br />
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There is a trick to painting the flowers, check that out <a href="https://www.facebook.com/amazing.rosebud" target="_blank">here: https://www.facebook.com/amazing.rosebud</a></div>
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<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-54863132725096887532016-08-03T21:17:00.001+12:002016-08-03T21:17:59.519+12:00Preparing for cold weatherI have had a few afternoons getting the garden organised for cold weather. Unfortunately I left it too late for the poor cauliflowers. I had to throw half of them over the fence to the pet sheep because they are damaged by the frost. This makes them go icky and brown on top.<br />
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The other half will be OK because I have tied the larger outer leaves over them, protecting them from further frosting, or indeed SNOW (predicted for the next few days).<br />
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The Raspberries got a decent thin-out and prune. The trick with them is to take out all the dead wood, (those canes that fruited last year) and to trim down the new canes which grew over the season and will produce fruit last year. Our freezer still has kilos of fruit to be used up. We get more raspberries than we know what to do with. Raspberry is a common flavour here for cheesecakes, milkshakes, and berry smoothies. The pruning took about 4hrs. You can see in this photo how many canes I have removed, and that is just one third of the work done. In the picture the canes on the right of the wee boardwalk have been thinned and trimmed, the ones on the left in the picture are still everywhere.<br />
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I set to the Blackcurrants also, thinning out, and making a nice fan shape so that the sunshine can get in for ripening, and hands can get in for picking.<br />
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Sooner or later I will have to tackle the Strawberries, which need all their dead growth picked or cut off. Oh, well, another time soon...when the snow has gone away!<br />
<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0tag:blogger.com,1999:blog-9194365119403272782.post-48859251872702209762016-07-19T17:34:00.002+12:002016-07-19T17:34:46.655+12:00Teaching my son to cook - Week SixHi Hamish, this week it's Salmon and Roasted Veges with Burnt Butter....<br />
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You will need:<br />
Frypan, Roasting Dish<br />
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Ingredients:<br />
One large, thick piece of Salmon, not the tail end, enough for yourself<br />
2T butter, at least<br />
3 Large Carrots<br />
1 Potato<br />
1 Onion<br />
Other root veges of your choice<br />
A green vege of choice, like Cabbage or Broccoli, in small pieces<br />
Olive Oil<br />
2 cloves garlic<br />
Some Balsamic Vinegar<br />
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First prepare the veges. Slice the carrots lengthways into 2 or 3 pieces. Peel and cube the potatoes. Peel and slice the onions. Pour a couple of tablespoons of the oil into the roasting dish. Throw in these veges and your other root veges. Crush over the garlic. Sprinkle salt and pepper. Bake about 40 mins till everything is tender and browned. <br />
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Once the root veg is ready, heat the frypan till quite hot. Add the butter, and swirl. Immediately add the Salmon piece, skin side down. Fry briskly till the skin is crunchy and brown. You will see the salmon sides start to change to cooked white. <br />
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Now put the green vege in with the root veges, still in the oven. Toss to coat in oil.<br />
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Turn the salmon with tongs. It will take another 5 or 10 mins to cook through. To check, gently part the flesh of the salmon and look inside. <br />
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Take the vege out, and toss about 1T balsamic vinegar over. Arrange on a plate. Top with the salmon. Pour the butter from the pan over as a sauce. If there is not enough butter melt some more and vigourously heat to brown it quickly.<br />
<br />Anna Andersonhttp://www.blogger.com/profile/11746233273573446555noreply@blogger.com0