A week ago my beautiful Mum, Jean, collapsed at home. She was taken by ambulance to hospital. She's finally coming home today.
Mum is 81 but still very 'with it'. We have been best friends for 52 years.
I speak to Mum every day and share the good (and the bad) things that happen in my life. My Mum is a great role model - she taught me how to be a mother, how to laugh, how to love, how to be a 'cup half full' person rather than the alternative.
She is a strong believer in "everything happens for the best" and "what goes around comes around".
She's been a hard worker all her life. She was a cook and I thank her for fostering my own love of cooking.
My Mum is the best grandmother - she takes such pride in her 7 grandchildren. She makes them laugh because she can be a character at times. A simple phone call or visit from her grandkids can make her smile for days.
I am so lucky to still have her with me.
I love you Mum. xxx
Wednesday, May 26, 2010
Sunday, May 16, 2010
Monday, April 5, 2010
Easter at the Hunter Valley - wine region of NSW, Australia
I hope everyone had a special Easter break wherever you were.
We left early on Good Friday morning to avoid the traffic travelling north for the Easter long weekend break and it worked - we had an easy 4 hour drive in pleasant weather.
We were meeting 4 other couples there - our friends Paul & Vicky and Mick & Megan along with their friends Tim & Janet and a couple from Victoria, Warwick & Tina. We'd booked 2 lodges at the Adina Vineyard and Olive Grove.
www.adinavineyard.com.au
I loved the lodges - very modern, great views over the vineyard/olive grove AND best of all - each room had it's own good-sized ensuite.
Looking out from the living area of our lodge.
We left early on Good Friday morning to avoid the traffic travelling north for the Easter long weekend break and it worked - we had an easy 4 hour drive in pleasant weather.
We were meeting 4 other couples there - our friends Paul & Vicky and Mick & Megan along with their friends Tim & Janet and a couple from Victoria, Warwick & Tina. We'd booked 2 lodges at the Adina Vineyard and Olive Grove.
www.adinavineyard.com.au
I loved the lodges - very modern, great views over the vineyard/olive grove AND best of all - each room had it's own good-sized ensuite.
Looking out from the living area of our lodge.
Sunday, March 28, 2010
Starfish - Kioloa, NSW, Australia
Sarah & I had a wonderful weekend at Kioloa on the New South Wales south coast with a group of second year marine biology students from the Australian National University.
Tuesday, March 23, 2010
The story of the three little pears...
Two years ago at Easter a friend asked me to prepare the entree (starter in the US) for a formal dinner party at her home. There were 16 guests. It's always good when you share the cooking load.
When she handed me a recipe for a pear salad I was a little dubious. I'm not a big pear fan.
This recipe is amazing. The juices of the pair whilst roasting caramelize over the pancetta (or prosciutto) and gives it a beautiful crispness and flavour. After baking its laid on peppery rocket, topped with shavings of parmesan and then honey vinaigrette poured over it.
Even reading the recipe I wasn't convinced however once you taste it...well...see for yourself.
The recipe comes from one of Donna Hay's Autumn magazines - possibly 2008. www.donnahay.com.au/
Roast Pear and Pancetta Salad with Honey vinaigrette
10 slices pancetta
5 small firm pears (corella or small red pears are best)
cracked black pepper to taste
1 tablespoon thyme sprigs
300g rocket leaves (arugula)
250g aged parmesan cheese, shaved
Honey vinaigrette:
1/4 cup honey
1/4 cup extra-virgin olive oil
1 tablespoon wholegrain mustard
1/4 cup wine vinegar
Preheat the oven to 180 degrees celcius. Place the pancetta on a baking tray lined with non-stick baking paper. Place a pear half cut side up on each piece of pancetta. sprinkle with pepper and thyme, then bake for 20 minutes until the pears are soft and the pancetta is crispy.
Pears on Prosciutto ready for baking
While the pears are baking, make the vinaigrette. Place the honey, oil, mustard and vinegar in a bowl and whisk to mix.
To serve, place a small pile of the rocket leaves on each plate, top with a piece of pancetta, a baked pear half and some shaved parmesan. Drizzle with the honey vinaigrette. Serves 10.
Ingredients for the honey vinaigrette
One of the things I love about this recipe is that I can prepare the pears and pancetta on a baking tray, cover and leave in the fridge ready to go into the oven and also prepare the vinaigrette well ahead of time. Easy to take to someone else's house to cook. It's then just a matter of putting them into the oven and assembling the finished product.
The recipe is easily adapted for vegetarians by omitting the pancetta - still very tasty.
Delicious.
When she handed me a recipe for a pear salad I was a little dubious. I'm not a big pear fan.
This recipe is amazing. The juices of the pair whilst roasting caramelize over the pancetta (or prosciutto) and gives it a beautiful crispness and flavour. After baking its laid on peppery rocket, topped with shavings of parmesan and then honey vinaigrette poured over it.
Even reading the recipe I wasn't convinced however once you taste it...well...see for yourself.
The recipe comes from one of Donna Hay's Autumn magazines - possibly 2008. www.donnahay.com.au/
Roast Pear and Pancetta Salad with Honey vinaigrette
10 slices pancetta
5 small firm pears (corella or small red pears are best)
cracked black pepper to taste
1 tablespoon thyme sprigs
300g rocket leaves (arugula)
250g aged parmesan cheese, shaved
Honey vinaigrette:
1/4 cup honey
1/4 cup extra-virgin olive oil
1 tablespoon wholegrain mustard
1/4 cup wine vinegar
Preheat the oven to 180 degrees celcius. Place the pancetta on a baking tray lined with non-stick baking paper. Place a pear half cut side up on each piece of pancetta. sprinkle with pepper and thyme, then bake for 20 minutes until the pears are soft and the pancetta is crispy.
Pears on Prosciutto ready for baking
While the pears are baking, make the vinaigrette. Place the honey, oil, mustard and vinegar in a bowl and whisk to mix.
To serve, place a small pile of the rocket leaves on each plate, top with a piece of pancetta, a baked pear half and some shaved parmesan. Drizzle with the honey vinaigrette. Serves 10.
Ingredients for the honey vinaigrette
One of the things I love about this recipe is that I can prepare the pears and pancetta on a baking tray, cover and leave in the fridge ready to go into the oven and also prepare the vinaigrette well ahead of time. Easy to take to someone else's house to cook. It's then just a matter of putting them into the oven and assembling the finished product.
The recipe is easily adapted for vegetarians by omitting the pancetta - still very tasty.
Delicious.
Leopard Slug - Wollongong Botanic Gardens, Australia
I spent Monday morning at the Wollongong Botanic Gardens doing a worm farm workshop. Lots of fun and really interesting.
The Leopard Slug's name comes from the dark spots on it's body. It is the largest of the introduced slugs found in Sydney and is found throughout Australia. Leopard Slugs feed on dead animal tissue, cat food and pet faeces (this one was found living quite happily in a compost bin).
Just out of interest...Slugs and snails are hermaphrodites, having both male and female reproductive organs. When they mate, Leopard Slugs become entwined and lower themselves from their branch on a thread of mucus to exchange sperm. After the exchange has taken place they return via the mucous thread, eating it as they go.
Too much information?
australianmuseum.net.au/Leopard-Slug
The Leopard Slug's name comes from the dark spots on it's body. It is the largest of the introduced slugs found in Sydney and is found throughout Australia. Leopard Slugs feed on dead animal tissue, cat food and pet faeces (this one was found living quite happily in a compost bin).
Just out of interest...Slugs and snails are hermaphrodites, having both male and female reproductive organs. When they mate, Leopard Slugs become entwined and lower themselves from their branch on a thread of mucus to exchange sperm. After the exchange has taken place they return via the mucous thread, eating it as they go.
Too much information?
australianmuseum.net.au/Leopard-Slug
My Sunday - Kiama Coast Walking Track
This section opened late in 2009 and takes a dramatic cliff top route between Kiama Heights and Werri Lagoon. The surroundings are rich in history and geological interest. There are signs along the walk that unravel some of the mysteries of the area. The full walking track extends north to Minnamurra and south as far as Gerringong's Boat Harbour.
This particular section - Loves Bay (Kiama) to Werri Lagoon (Gerringong) is a 12 kilometre walk (rated moderate) taking approximately 5 hours.
When the original land grants were made here in the 1800s, a strip of public land was set aside for access between private properties and the high water mark.
Unfortunately there were two properties where public land was not established. This omission blocked legal public access to this particular part of the shoreline for about 170 years!
In 2008, after Kiama Council successfully lobbied the State Government the connecting lands were acquired into the NSW Coastal Lands Protection Scheme. This has enabled legal and safe public access to this rugged stretch of coast.
This particular section - Loves Bay (Kiama) to Werri Lagoon (Gerringong) is a 12 kilometre walk (rated moderate) taking approximately 5 hours.
When the original land grants were made here in the 1800s, a strip of public land was set aside for access between private properties and the high water mark.
Unfortunately there were two properties where public land was not established. This omission blocked legal public access to this particular part of the shoreline for about 170 years!
In 2008, after Kiama Council successfully lobbied the State Government the connecting lands were acquired into the NSW Coastal Lands Protection Scheme. This has enabled legal and safe public access to this rugged stretch of coast.
Wednesday, March 17, 2010
Sunday, March 14, 2010
74/365 - Spanish Onion
This is the first Monday I've spent at home in a while. For once I have time for a little photography.
Yesterday Helen and I went shopping and in one of the department stores we came across a lot of interesting plates on sale - they were quite cheap. I'm always on the lookout for photography props. This one is a beautiful green however I liked the use of selective colour in this shot to highlight the rich red of the onion.
This onion is about to go into a Lentil and Kumara Soup.
Lentil and kumara soup
By Jennifer Lydon
Serving size: Serves 8
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Kid friendly, Low GI, Nut free, Vegetarian
Deliciously healthy and not too heavy - the perfect autumn soup!
INGREDIENTS
½ cup (100g) red lentils
2 cups (500ml) boiling water
1 tablespoon olive oil
1 red onion, chopped
2 large carrots, peeled, cut into large slices
1kg kumara, peeled, cut into large slices
1 large head broccoli, cut into florets
green onion, low-fat natural yogurt, to serve
METHOD
Combine lentils and boiling water in a large jug. Set aside.
Heat oil in a large saucepan on medium. Cook onion for 2 minutes, until soft. Add lentils and soaking water, carrot, kumara, broccoli and 6 cups water. Bring to boil. Reduce heat to low and simmer for 30 minutes, until vegetables are tender. Cool slightly.
Using a hand blender, blend until smooth. Season to taste. Serve topped with green onion and a dollop of natural yogurt.
http://recipefinder.ninemsn.com.au/tablerecipes/table/265733/lentil-and-kumara-soup
*** I discovered that the recipe needs at least double the amount of fluid. It was a little bland for my taste so I added a Massel veg stock cube to the extra water before adding it to the saucepan. A pinch of curry powder and a dusting of ground pepper to my bowl and it tasted healthy and delicious. This recipe made enough for a large family.
Yesterday Helen and I went shopping and in one of the department stores we came across a lot of interesting plates on sale - they were quite cheap. I'm always on the lookout for photography props. This one is a beautiful green however I liked the use of selective colour in this shot to highlight the rich red of the onion.
Op shops are another great source of photography props. I went into one in Surry Hills, Sydney, the other day and came out with 2 beautiful plates - they were fifty cents each! Had a lot of fun looking through all the old bits and pieces too. My daughters were also having fun looking for vintage clothes.
This onion is about to go into a Lentil and Kumara Soup.
Lentil and kumara soup
By Jennifer Lydon
Serving size: Serves 8
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Kid friendly, Low GI, Nut free, Vegetarian
Deliciously healthy and not too heavy - the perfect autumn soup!
INGREDIENTS
½ cup (100g) red lentils
2 cups (500ml) boiling water
1 tablespoon olive oil
1 red onion, chopped
2 large carrots, peeled, cut into large slices
1kg kumara, peeled, cut into large slices
1 large head broccoli, cut into florets
green onion, low-fat natural yogurt, to serve
METHOD
Combine lentils and boiling water in a large jug. Set aside.
Heat oil in a large saucepan on medium. Cook onion for 2 minutes, until soft. Add lentils and soaking water, carrot, kumara, broccoli and 6 cups water. Bring to boil. Reduce heat to low and simmer for 30 minutes, until vegetables are tender. Cool slightly.
Using a hand blender, blend until smooth. Season to taste. Serve topped with green onion and a dollop of natural yogurt.
http://recipefinder.ninemsn.com.au/tablerecipes/table/265733/lentil-and-kumara-soup
*** I discovered that the recipe needs at least double the amount of fluid. It was a little bland for my taste so I added a Massel veg stock cube to the extra water before adding it to the saucepan. A pinch of curry powder and a dusting of ground pepper to my bowl and it tasted healthy and delicious. This recipe made enough for a large family.
The highlight of this week was attending Adam Guthrie from I Feel Good's Thai Vegetarian Cooking class.
This is my fourth class with Adam and they never cease to inspire and enlighten when it comes to healthy and delicious vegetarian cooking.
Adam and his wife Ruth are the founders of I Feel Good.
"We are all about providing you with the tools and resources necessary to help you on your journey to creating and maintaining a healthier, happier, more conscious and meaningful life."
http://www.ifeelgood.com.au
The best way to describe Adam's hands-on cooking class is 'a feast for all senses'. Adam, a professional chef, guides you through an evening of chopping, stirring and mixing, peppered with demonstrations and practical hints complimented by the best ingredient of all - laughter.
There is an emphasis on using the freshest ingredients and cooking techniques that ensure the finished product retains as many vitamins and minerals as possible.
Adam's knowledge of where to source the best ingredients is an added bonus. One that I'll definitely try is Doorstep Organics http://www.organicdeliverysydney.com.au - a company that delivers throughout Sydney, as far north as the Central Coast and right down to Berry. Whilst you often pay more for organic produce, the old adage 'you get what you pay for' rings true. How many times do you buy vegetables from one of the larger supermarket chains only to find they have deteriorated within a couple of days? Do we always know where produce comes from, when it was harvested, what chemicals were used to aid growth? Far better to get produce fresh from the market that has been certified organic.
Tonight's class was all about Thai. Last year Adam travelled to Thailand where he did a one-on-one cooking class with Thai vegan chef and restauranteur, May Kaidee. http://www.maykaidee.com/ If you've cooked Thai before, you'll know that shrimp paste and fish sauce feature heavily in most recipes. Adam brings back from Thailand the secret to getting that authentic Thai taste without using animal products.
Throughout the night Adam shared his philosophy on cooking. He believes that if you prepare your food with love, it tastes so much better! I don't think this is a myth. It makes sense that if you're passionate about what you cook, if you care about how your food looks, how it tastes, how it smells, it's texture and sometimes even how it sounds, then the end result will be better than if you quickly prepare something without much thought.
Below Adam demonstrates how to cook with love!
I know that after a long day at work it's often difficult to be passionate about cooking. It becomes just another chore. The key to cooking with love, even after the busiest day, is to follow a recipe that's quick and simple. Adam's Thai recipes are just that - most of the preparation is in the cutting - the cooking part is fast - the end result is delicious.
Here one of the guest cooks prepares fresh Thai chilli paste for the curries.Tonight's menu:
Red or Green Thai Curry (we got to choose)
Massaman Curry
Pad Thai
Green Papaya Salad
Black Sticky Rice with Coconut Milk
Lemongrass tea
Red or Green Thai Curry (we got to choose)
Massaman Curry
Pad Thai
Green Papaya Salad
Black Sticky Rice with Coconut Milk
Lemongrass tea
The art of cutting chopping slicing - Adam guides a guest cook through different techniques - and there's definitely an art to it. We learnt about the anatomy of a good knife - what to look for and why. Using a knife correctly is not as easy as it looks.
Busy guest cooks preparing food 'with love'.
Preparing tofu - a light dusting of rice flour gives tofu that crunchy outer coating when fried.
Kiama's new Pavillion, located on the headland surrounded by Norfolk Pines and views of the ocean, is the perfect venue for Adam's cooking classes. The large commercial kitchen easily accommodates 10 guest cooks with room to spare.
Thai red curry - medley of vegetables flavoured with Thai Red Chilli paste, kaffir lime leaves, galangal, lemongrass and thai basil.
There was much banter and laughter throughout the evening. Some guest cooks arrived by themselves, some with their partners and others with friends. By the end of the evening as we sat down to a sumptuous feast, strangers had become friends with a love of cooking being the common bond. There was much discussion about what we'd learned, techniques, what we enjoyed...
Ruth, Adam's wife, had prepared a beautiful, candle-lit table and with the backdrop of the ocean and a gentle breeze blowing through the balcony doors, we laughed, discussed and ate our way through the rest of the evening. Life is good!
Shortly Adam will depart for a 2-week visit to India where undoubtedly he'll learn new culinary techniques and recipes, returning home to share his knowledge with us.
In 2010 Adam will be holding Indian, Moroccan, Mexican, Vegetarian Pies, Japanese, Lebanese, Vietnamese, BBQ and Christmas cooking classes.
For more information about classes and recipes visit I Feel Good
Ann McLeod
For more food photography by Ann McLeod visit:
http://www.flickr.com/photos/annmaxine/sets/72157610266302877/
Friday, March 12, 2010
Friday, February 5, 2010
February Book Club
Our first meeting of the year at Jen R's.
I love the titles for 2010. I managed to pick up 8 books - 2 new and 6 second hand through www.BetterWorldBooks.com
"Better World Books is a for-profit social enterprise that collects used books and sells them online to raise money for literacy initiatives worldwide. We offer great bargains on used books - over 6 million used and new titles, with free shipping anywhere in the U.S. and just $3.97 worldwide. What’s more, you love cheap used books and so does the environment – when you buy used, you save books from landfill and conserve resources."
The total cost was $US84 including postage. If I purchased the books new from a local bookstore I would only bought 4 for that price. Bargain and it's helping a worthy cause.
I'm looking forward to some interesting discussions this year!
I love the titles for 2010. I managed to pick up 8 books - 2 new and 6 second hand through www.BetterWorldBooks.com
"Better World Books is a for-profit social enterprise that collects used books and sells them online to raise money for literacy initiatives worldwide. We offer great bargains on used books - over 6 million used and new titles, with free shipping anywhere in the U.S. and just $3.97 worldwide. What’s more, you love cheap used books and so does the environment – when you buy used, you save books from landfill and conserve resources."
The total cost was $US84 including postage. If I purchased the books new from a local bookstore I would only bought 4 for that price. Bargain and it's helping a worthy cause.
I'm looking forward to some interesting discussions this year!
Wednesday, February 3, 2010
34/365 - Afternoon tea
Busy day - took Mum for tests. She's nearly 81 and parts are beginning to wear out. I'm hoping that when I take her back to the doctor on Friday for the results it'll all be good.
I caught up with my friend Cornelia for coffee - we haven't seen each other since she became a grandmother. Can't believe my friends are becoming grandparents. We don't seem old enough.
Cornelia's youngest daughter is getting married and the cake pictured was a contender for the wedding cake however it was far too rich. It provided a good subject for my 365 project.
Cornelia's recently renovated a property they own as a holiday rental. We had a quick visit and it's just beautiful - right in the middle of Kiama with views to Surf Beach. http://www.stayz.com.au/68019
I caught up with my friend Cornelia for coffee - we haven't seen each other since she became a grandmother. Can't believe my friends are becoming grandparents. We don't seem old enough.
Cornelia's youngest daughter is getting married and the cake pictured was a contender for the wedding cake however it was far too rich. It provided a good subject for my 365 project.
Cornelia's recently renovated a property they own as a holiday rental. We had a quick visit and it's just beautiful - right in the middle of Kiama with views to Surf Beach. http://www.stayz.com.au/68019
Saturday, January 23, 2010
23/365 - Frangipani
The temperature reached a high of 40 degrees today - hot! Such a contrast to images of snow being posted by Flickr friends in the northern hemisphere.
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