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Organisational Skills and other things that fail me…

3 May

need to buy a diary

So, I was invited to join this new weekly linky called ‘The Lounge’, right?

It’s hosted by 5 pretty happening bloggers so when I received a personal invite from the Very Inappropriate Rachel (swears like it’s an art form), it felt like I was being invited to morning tea with the cool kids.

This week’s subject was ‘Things I thought I’d be better at’, and seeing as I’m shit at loads of stuff, I thought this post would write itself. I’ve been mulling it over.

I suppose I thought I’d be better at taking criticism, constructive or otherwise. I’m not too bad taking it from a stranger, but if I’m married to you? Forget it.

I could write about my foot and hand hygiene. I thought by now I would be better at washing hands before meals, not biting the skin on my fingers or filing back the rough rhinoceros dermis on my hooves.

A rhino's interpretation of my feet.

A rhino’s interpretation of my feet.

I could write about tact and how I thought by 36 years of age I would have mastered the art of tact. I’m shithouse at tact. Even when I think I’m being delicate, I come across as subtle as a punch in the face. It’s part of my charm, or so I keep telling myself.

I definitely thought I’d be better at grammar. I recently wrote in an email to someone ‘you know you’re shit’ and created all manner of awkward confusion. The apostrophe catastrophe will go down in the annuls.

I thought I’d be awesome at deciphering my baby’s cries by now. I’m still fumbling around in the dark (metaphorically), as I fumble around in the dark (literally) and I’ve been doing this in one form or another for three years.Is she hot? Cold? In pain? Or just stubbornly not wanting to give up the last pre-dawn feed?

But if you really want to know what I thought I’d be better at……

Time keeping.

Not time as in I can’t tell the time. Or even punctuality. I’m very punctual.

Time, as in, writing stuff in a calendar. Keeping track of dates.

I imagine my brain is akin to iCal and the steel trap will not let me down, but time and again, I simply forget shit. Appointments, play dates, birthdays… You name it, and I’ll thank you, because I’ve forgotten it.

I should, at the very least, write down birthdays. It’s not that I don’t care, it’s just that I think I’ll remember, and then….. well, it’s not my birthday, so I don’t care.

I have one girlfriend who’s birthday I never wrote down but by some sheer act of God, I called her three years in a row, randomly, on her birthday. Sadly, I never mentioned the words Happy, or Birthday, but I think I got away with it just for sheer arsey flukey-ness. I missed it this year, however.
Should have jotted it somewhere as it seems my connection with the Universal Birthday Calendar has been severed.

I’m a shocker for the double book. Considering I really don’t have much of a life, I’m forever finding that I’ve told two or even three separate people that I’ll do something, or hang out, and it’s all one big cluster frock…..or whatever the expression is.

It doesn’t make me look popular, it make me look like a dick.

The other side of that coin is setting a date and it simply slips my mind.

So, back to the link for The Lounge…… I knew it was opening May the 2nd, and I was ruminating and contemplating and I was thinking that this ought to be my subject matter, this lack of diarising.

I truly thought, that by almost 40, I would be  miraculously organised. I would keep a diary, or use ical (Lord knows I’m on my phone AND computer enough) and not be as unorganised as a teenager. I used to be a producer, FFS! My entire life was schedules, dates and diaries…..but to be fair, I was pretty shit at it then too.

I was better at the long lunch or wrap party part of my job. In fact,for a control freak, I’m quite the oxymoron.

Then, I looked at the date, and blow me down, it was May the 2nd yesterday and I hadn’t written a single word…and I ruminated and contemplated myself a late post……oh, the sweet, sweet irony.

It’s official. I’m going to do diary….

Would you recommend a paper diary or cyber diary?

What did you think you’d be better at by now?

Check out what other people haven’t got the knack of yet over at Misguided Musings, and hooking up with the floggers at With Some Grace.

Three

10 Apr

Three years ago, after 22 long hours, I held my son in my arms, and in that moment my entire life changed forever.

I have always wanted children and known they were in my future and I couldn’t wait to hold him, even before I was pregnant, my arms longed for him.

Even though I had this longing, I don’t know if I was fully prepared for what it actually means. I mean, you know about the serious lack of sleep heading your way, but nothing really prepares you for the endless months of sleep deprivation.
You realise that, unlike a horse or cow, a baby human is completely dependent on you for years, leaving you little space to be you anymore.
You become a new you. Most of the time it is fine, but sometimes I pine for the old me.
My spontaneity has gone. I have become kinda o.l.d.

Today was my big boy’s third birthday. I have such nostalgia today but it’s not for him. It’s for me. My life.

Maybe something has inherently happened at Terrible Twos has given way to Fucking Awful Threes, but the last few weeks I’ve felt like perhaps I’m not quite as equipped for this job as I first thought.

Yesterday I fantasised about going for a walk. On my own. And not stopping…… I imagined the whole scenario.

I’d drop the kids to the neighbours so they’d be safe until Mister H came home and by then I’d have just disappeared. I have always had a sense of the dramatic.
I used to think the missing persons people had met with foul play, but maybe some of them were just tired of picking up after everyone and being pierced with shrill syllables.

I don’t really want to disappear.

It was just a fantasy. Sometimes I fantasise I’m on The Voice too.

I just thought maybe out there on my walk I wouldn’t feel so torn in pieces. Trying to fulfil everyone’s whims is a fuller than full time job but my time card doesn’t get any extra hours.

There is a new tone in Mister Three’s repertoire that pierces my brain and I can’t reason with him. The Super Nanny would shake her head at me, but I really don’t know how to parent this new person in my house.

I love him with my whole, entire being, but he is grinding me down.

I also wasn’t prepared for what children would do to my relationship.

Three years ago my boyfriend became my baby daddy, and something changed in that. Now instead of nights dining and drinking, we play musical beds until the sun comes up and then he’s gone at dawn for the day and it’s me left. I miss my boyfriend. He’s become kinda o.l.d. too.

My friend’s husband said the problem with us girls is that we have too much time on our hands to think and internalise our feelings, and that perhaps in this time we focus too much on the negative stuff.

He makes a valid point. The hours and days of child rearing are so long, it’s easy for your thoughts to turn sour and begin picking at yourself like a crazy bird picks it’s feathers.

Maybe it is as simple as choosing happiness… and wearing earplugs so I can’t hear the whinging.

I am nostalgic, this evening. As my baby turns three.

On another note, I ate a lot of chocolate cupcakes today….. didn’t help the blues but shit they were yummy.

Our Growing Edge… Edible All-Stars

31 Mar our-growing-edge-badge

our-growing-edge-bannerThe second month of Our Growing Edge has indeed been very interesting.

The submissions have been super varied and all of them have been very warmly received over here at Chez Holsby.
We’ve seen some baking, pickling, and lots of experimenting, and I am rather fond of some foodsperimenting.

A big thanks to all and I’ll do my best to wrap up the month and do all y’all justice.

We had some fishy affairs that are certainly mentionable.

snapper-1

Bunny Eats Design, who scaled, gutted and decapitated a fish. I don’t know if it was totally necessary to chop its piscine head off but I think Miss G got quite into the spirit of things after removing fishy innards.

61 Things ate a fish eye. Not just swallowed it down, but chewed on that sucker. That was number 32 on his bucket list of achieving 61 Things in 61 Days.
Totally one to keep your eye on is he.

rabbitcancook gave us cocktail sausages masquerading as gold fishes in the cutest darn bento box you ever did see. Check out the amazingly endless array of bento joy that comes from this sweet blog.

In the theme of seafood Two Honest Truths dehydrated some NZ mussels as a snack. I would never have thought of treating mussels like that but THT swear they’re a delicious, nutritious seafood snack. The photos are fab. Mussels never looked so sexy, except maybe Ryan Gosling’s six-pack….lame joke alert.

mightymussels

Now, I’ve mentioned a few times how much a love pig. There’s not much I don’t love about the sweet, pink animal from heaven, so I was super impressed by two submissions that took pork loving to a whole new level.

Gourmandistan made, wait for it…..pig head cheese. They bought an entire half pig to give themselves ‘primal cuts’ of meat, and they turned the head into a terrine. Sadly, the terrine didn’t quite, well, terrine, so they deep fried portions into fried pig head cheese. It sounds wacky, but what a culinary adventure?

Then coriandercumin wowed me with their pig’s ear and trotter pie. Really? Those peasant cuts are supposed to be fantastic for a pie and this actually looks damned tasty.

pig head-cheese-2

Deep-freid Pig Head Cheese…..oink

We have some friends smashing their bucket lists, or at the very least creating them to inspire themselves.
The lovely Aimee at Like Mother Like Daughter has created an awesome 100 long bucket list of foods to cook before she dies. I reckon she could knock it over in a month, and make a movie out of it. No pressure, dear Aimee!

Mabuhay DIY is getting crafty and making raw food bentos for loved ones, as per her bucket list.

The gorgeous Gastronomette hit the Vancouver International Wine Festival so she could cross that one off. She rejoiced in an evening of wine, artisan cheese and chocolate.
She did not spit at the wine tasting. A girl after my own heart.

Gastronomette swilling booze with the cougars

Gastronomette swilling booze with the cougars

There was some pretty impressive bake-off action, with no clear winners. I’d totally devour Smash Cakes’ Gluten Free Sugar Doughnuts, they look as fab as the ones your buy from the carnies at the fair.

smash cakes doughnuts
A cracking croquembouche from Mrs D’s Maunderings found itself renamed as a pile of balls, but those little creme patissiere filled, chocolate drizzled gems looked quite more delectable than the average knacker.

Oh, Look proved she doesn’t mind a little tart with her take on a Key Lime Pie. One of my all -time favourites…..dessert while fending off scurvy. What’s not to love?

Key Lime tart-3

Key Lime Tart

Of course, I must give myself a special mention as I made a cake in my own likeness. A true megalomaniacs delight. The base of my cake was a carrot cake and clearly, that was a theme this month. I’m a huge fan of any baking that hides vegetables as it makes me feel abstemious as I devour by the handful.

Homemade Delish lived up to their name with some delightful Carrot Scones in honour of the Easter Bunny, whilst Milly Meets Toby whipped up a batch of carrot cupcakes for a cake challenge. Not only did she own the challenge with a successful, and pretty, cupcake, she managed to name drop that she is the proud owner of a KitchenAid.
Lucky for her there was no address mentioned as I would consider break and enter for such an appliance.

Do you want a piece of me?

Do you want a piece of me?

Theme Parties of the Month go to Nom Nom Panda, for their cracking Titanic Party. I love a good theme party and there was no detail left out including an iceberg punch, life-ring cookies and the fancy-pants-ly named Faux Gras in lieu of it’s more famous, controversially delicious brother.
No mention was made of anyone going down, so I’m not sure what the outcome was except full bellies and sore heads the next day.

Also Condiments on a City Life threw a manly, masculine afternoon tea complete with moustache candles for her manly, masculine man.

Manly-Afternoon-Tea-3-of-3

We got a little Asian inspiration from The Bay Arean when they busted out homemade samosa. I love the spicy little parcels with the soft potato insides.

Pocket Full of Sugar whipped up a tasty chicken Pad Thai which they’d been meaning to try for ages. Perfect for this linky love. Anyone who’s ever wondered how to get that Thai restaurant goodness at home needs to have a go at this one!

Too much lettuce in your life? AgriGirl has 7 solutions to use all of your excess lettuce up. Lettuce juice. Lettuce soup. She made them all, ate them all and wrote the post to prove it.
Word on the Wheat had a slightly less than awesome night out on the town at a local Mexicano. They were sorry to report it had slipped a little and the service was surly but it was still worthy of a mention and a trip for a gluten free taco.

A spot of pickling was undertaken by the Gravy House and myself. I’m brining some olives, but it’s a hell of a slow process that requires a large amount of patience.
The Gravy House has pickled their own jalapeños, which I’m fully jealous about. I love those sweet, hot, little chillies on just about anything!

pickled jalapeños

Hellooooo Jalapeños

And that was the month that was!
Pop over to Bunny Eats Design to find out where the link party is at this month and get yourselves into the kitchen, the restaurants or the garden.

Just get into food.

Interview with a sex therapist….How to regain your mojo.

29 Mar

intimacy

(source)

I have a theory about sex.

My theory is that the more bonking you do, the less annoying your partner is (you really ought to be bonking your partner for best effect). Sex is the thread that binds you to each other and without it, you can become unravelled.

When I spoke with sex therapist, Isiah McKimmie, from Passionate Spirit I thought I’d hit her with my theory straight off the bat to see if I was on the money.

She agreed heartily. I decided I liked her.

Isiah went on to say that when your sex life is working well, your entire relationship can change, and therefore your entire lives can change.

I may have mentioned once or twice that my mojo has been somewhat lacking since I gave up sleep, so when the opportunity arose for me to interview a sex therapist over a cup of tea, I jumped at the chance.

Is it lingerie, sex toys, 50 Shades of Grey or oysters that I need?

Nope. It’s way more simple than that.

Although the road to a banging sex life is not a short one (Isiah offers courses to couples, as opposed to one off visits), what we discussed was certainly not rocket science.

The first thing that a therapist would look at is your relationship to yourself.

How do you feel about your body?

How satisfied are you with your life?

Do you still feel like sexy you, or are you now only a wife and a mother?

One of the most obvious things is our confidence about our body after all of the changes it undergoes throughout pregnancy and childbirth. We may not feel that we can take the time to get ourselves back into the shape we were previously. It is natural that your body changes somewhat, but if your self esteem takes a battering in the process, it may be as simple as finding time to exercise.

Taking the time away from family can often cause guilt, but it’s really essential for mental health. The time you take away from your family can actually make you a better wife and mother…. and your mojo may just be a Zumba class away.

The second major area to look at is your communication with your partner.

How do you communicate about general issues? This will certainly affect the way you can communicate about sex.

Being able to communicate freely with our partners is terribly important. Some people NEVER tell their partner that a particular thing turns them on, or more importantly, turns them off, or irritates their sensitive, pink bits.

Really?

Isiah said something so poignant to this -

If you can’t communicate well in the bedroom, you probably aren’t communicating well out of it.

Aaah. Not rocket science.

Our sex lives are so personal, and people feel a great sense of embarrassment and shame about it. This embarrassment is something we may have been taught as teens when we’re curious about stuff and wanking like chimpanzees. You’ll go blind, grow hair on your palms, or nice girls simply don’t do those things.

Sex is natural.

Our bodies are ours to explore and enjoy.

There is no shame in pleasure.

The clitoris is the only part of the human body solely for pleasure. It has no greater function than to give sweet sensation. I think it was the Universe’s consolation prize for periods.

If you’re silently turning your back on your partner thinking ‘No way, buddy, I’m exhausted and my bikini line resembles Macy Gray’s afro’, perhaps your partner only hears ‘I’m not attracted to you anymore’…..and that’s just the tip of the communication iceberg.

Also, we need to try to lighten up about it. If it’s become the elephant in the room then everyone starts getting anxious and feeling rejected.

One of the hardest things when you have little people in the house is time. I mentioned to Isiah that between training, children and general exhaustion, Mister H and I have one perfect time for rumpy. That sweet moment only occurs twice in a week, and then if the planets don’t align correctly, it can be week before that magic moment rolls around again.

I suggested that scheduling sex was incredibly unsexy.

Not as unsexy as never having sex, Isiah replied.

Mmmmmm hmmmmm. I see her point.

Also, a quickie has its place, don’t get me wrong, but if you’re only having occasional quickies it’s no wonder your mojo is lacking. Biologically, it take 20 minutes for a woman’s body to warm up.

We all know that we are slower than men and require a tad more romancing and finessing in all the right places, but being ready for the main event is not as simple as getting lubed up.

It actually takes 20 minutes for your uterus to contract and get out of the way, so the penis doesn’t bash its insistent head against your sensitive lady bits. This is particularly the case shortly after giving birth as the uterus is often sitting a little lower in the chamber.

Did you know that? I didn’t, and I thought I knew it all.

If you think you don’t have enough time in the day for langorous loving touch, try turning off the television a couple of times a week. After dinner, instead of retiring to the lounge, turn off the tv, the computers and the iphones, and spend time together.

NEWS FLASH : watching tv together is not spending quality time together.

You could start by giving each other a massage. Not a ‘nudge nudge wink wink’ massage but perhaps you could start reacquainting yourselves with a no strings attached massage, without a happy ending? Hell, if you feel like throwing a leg over then climb aboard, but if sex has become the elephant under the bed, perhaps you need to take it off the table (not the dining room table. I mean, no sex) for a bit.

If you agree that you’re not going to do it for a few weeks, it can alleviate the guilt you may feel from not wanting to. It doesn’t mean you have an affection stand-off, you do other stuff.

Fun stuff. Sexy stuff. Loving stuff.

Remember when you first got together and you’d pash like teenagers on the loungeroom floor? When was the last time you had pash rash? Or dry humped till you came in your pants?

That stuff was exciting, so maybe it’s time to strip back your sex life?

Get back to the fun stuff.

Isiah and I talked a lot about wanking, on your own, together, whatever takes your fancy. It goes to reason that after you give birth perhaps your body feels different, likes different things. If you don’t explore your own body, how can you guide someone around?

Hell, we don’t strike out across town without Google mapping first, so why not chart this territory, too?

I was shocked when Isiah told me that 30% of women have difficulty (or never) orgasm. Some of her adult clients don’t know where their clitoris is. You can bet your bottom dollar that if they don’t know that, they probably don’t know about other erogenous zones, like that crazy little spot behind their knee, their armpit or the back of their neck.

You need to take the time to explore not just your lady bits, but your whole body, and it’s way more fun if you do it with your partner.

There is more sex than ever available to us, whether it’s erotica, porn, toys, or whatever that floats your boat. There is still so much guilt associated with exploring our own sexuality, why?

Why the shame?

If you’re a bit weirded out by the idea of a sex therapist, Passionate Spirit has a subscription based website with loads of information and techniques if you think maybe you need a little helping hand getting your love life back on track.

Maybe it’s as simple as simply getting back on the horse and doing it? Reawakening your sexual self.

If not, and you feel like your relationship needs a little help getting it’s mojo back, maybe you could consider sex therapy?
If your car isn’t working properly, you take it to a mechanic, right?

At the conclusion of our fascinating chat, Isiah told me she had a spare media pass to Sexpo if I wanted it……well, I thought, maybe a little research would be good.

Stay tuned for the Sexpo wrap-up. Holy dooly. I thought nothing could surprise me.

This post is not a sponsored post. I received no payment from Passionate Spirit. I just love talking about sex.

Check out Passionate Spirit’s Facebook page if you want a little mojo in your newsfeed.

Did you find this as fascinating as I did?

Can you talk about your mojo or are you a little shy?

If you know anyone that may benefit from this post, share it with them, and let’s get that elephant out in the open!

Hooking up with FYBF at With Some Grace so everyone can read about mojo rising. Check out what everyone else is flogging.


A Few Lessons in Patience, Grasshopper

26 Mar

fresh olivesPatience is one of those virtues that many people aren’t born with.

I wasn’t born with it. No, siree, Bob.

I’ve been known to lose my shit in all manner of places due to a distinct lack of willingness to endure. I used to be incensed by tardiness. A friend running late was enough to make me lose my cool, but now I almost expect people to be a little late, and people cancel last minute all the time when they have kids.

Thankfully, there are many opportunities in life that force allow you to train yourself to have a greater level of patience.

1. Parenting

If you don’t learn to overcome your impatience and quick temper, your head will implode and you are in danger of becoming an alcoholic. Children will make you late, make you tired and make your house messy. Watching a baby learn to feed themselves requires the utmost patience as you watch food going up their nose, all over the floor and in their hair.
You can almost guarantee they won’t do that at 15, so be patient.

2. The Post Office at Christmas

The post office brings out the S.L.O.W. in people. Everyone fumbles for their change, takes inordinate amounts of time to write things and chat to the cashiers about the weather. I hate the festive post office so much I always swear I’m going to send my cards in July… I never do, of course.
I tend to send none at all and say they got lost in the mail. Win.

Did I say I cut them? I used the term 'I' very loosely......

Did I say I cut them? I used the term ‘I’ very loosely……

3. The female toilet queue at a music festival 

There is nothing more disheartening than waiting until the last second to leave your favorite band to hit the Port-a-loo, and finding yourself at the end of a line of ladies jiggling from foot to foot. It’s amazing how you can hold it until just as you’re about to assume the ski-hover, 5 cms from the fetid toilet seat, and then you almost pee yourself as you undo your top button.

4. Listening to your Grandfather’s stories…..again.

I don’t know about your Grandfather, and after a recent little health hiccup, I’m pleased ol’ Fred is still around to be infuriating, but he tells the same stories over and over. I try not to cut him off or fill in the blanks but it’s not easy.
I was so thrilled recently when my child flat out refused I pull his finger.
He is smarter than I was at that age.

filling the olive jar with water

5. Growing Your Own Vegetables

From little things, big veges grow, but it doesn’t happen over night. Some things are sweeter and more delectable eaten as babies (think peas, beets and carrots, and lambs) but others need to time to ripen and mature into something that can grace your plate. Daily tending, with water and kind words can be a chore at times, but with perseverance and patience you too can eat a caterpillar nibbled, oddly genital shaped, organic vegetable.

6. Rendering video

Anyone in the business of movie making will know what I mean. Watching that little blue bar slowly creeping across the screen is maddening if you’re in a rush. A deep breath and a cup of tea may not speed it up, but it will relax you. Or have a whiskey. Or a wank.

7. Waiting for your husband to do the thing he said he’d do later

If I ask him again, it’ll be nagging. Only ask every 6 months so you cannot be accused.
After a year, pay someone else to do it.

8. The person in front at the checkout requiring a price check

This only ever happens when you’re in a rush or your kid is having a Force 10 meltdown. Annoyance is only momentarily alleviated if the product requiring said price check is of a personal nature, like KY or profillactucs  prophylactics frangers.

water and olives

9. City traffic

Suckballs. ‘Nuff said.

10. Brining your own olives

I’ve never done it before, and it’s certainly not hard. After gently slicing them all, I popped them in water which we lovingly change every day for 4 weeks. After the four weeks is up, I’ll put them in brine which we change every couple of days. After about 6 weeks in total, they’ll be ready to marinate in some olive oil with lemon and chili and garlic, if we so desire. Not hard, but requires great patience, Grasshopper.

Stay tuned for Olive Brining, Part 2.

Hooking up with Our Growing Edge for the monthly link up. Come and flash your culinary adventures with us…..only 4 days until this month is closed, but next month there will be another opportunity to tend your growing edge.

Check out deets here.

our-growing-edge-banner

EssentiallyJess is my homegirl, so pop over and see what shaking at ibotville…..

Our Growing Edge – a monthly food link up.

1 Mar our-growing-edge-banner


our-growing-edge-bannerWhen I first started blogging I happened across a blogger who did seasonal To Do Lists.

I thought it was a cracking idea, and so I blatantly stole took inspiration from her and started to do the very same thing. Each season I would write things on that list that I’d wanted to do for some time but always managed to procrastinate wildly about.

Somehow, having it on a list on the fridge made it something more achievable, and indeed, with a self-set time limit , it gave me a little bit of purpose.

A challenge.

I made ricotta, and dumplings and friggin’ croissants, dude……all because I wrote it on a list.

I stalked that blogger, and now I call Genie my friend. I’m so proud to say that my buddy Genie from Bunny Eats Design has started a super cool food movement, and we are inviting YOU to jump on the foodie band wagon and share your gastronomic adventures with us.

Make something, eat something, grow something, that pushes your boundaries…..something you have never done before, or something you need to redo because last time it didn’t turn out like you wanted it to.

It doesn’t need to be challenging by anyone’s standards except your own.

Imagine yourself crossing something off your culinary bucket list, and this link up is the place to shout it from the roof tops.

This is a monthly event that aims to inspire you to do a metaphorical food bungee jump and to connect with like-minded foodies to share your experiences. We want successes and failures, alike. Just share. Join our community.

The name of the game is Growing Your Edge.

Pushing your boundaries.

Not plating it safe. (that was a typo but I LOVE it.)

Who can join?

This blogging event is open to anyone. It is not a competition and there are no prizes or winners, it is just a way to share new experiences. You do not have to commit every month, only when you have something to share.

The host will do a write up and a round up on the first of the following month on their blog. If you would like to host a month, please email me or comment below.

Why don’t you check out how the first month of Our Growing Edge went here. There were some great submissions!

Submissions

To enter, you must blog about achieving a food related challenge that you have meaning to do (or redo). It could be easy like tasting a new food or difficult like cooking a life long nemesis recipe. It could be building or growing something an edible garden, or successfully preserving food. As long as it is food related and new to you, you can share your newly learned knowledge.

It’s easy to join the link party, just click this inlinkz link and enter your post url, the name of your challenge and email (private):

Your blog post should contain:

The phrase Our Growing Edge

Our Growing Edge badge:

our-growing-edge-badge

A link to this page to explain what’s going on:

http://bunnyeatsdesign.com/our-growing-edge/

I’ll be writing all about my Summer To Do List in the next day or so….I only got to 7 out of 10 done last season as it’s been a crazy few months of books and babies and stuff and stuff.
I’m still happy with those 7, though…..and it means conquering gnocchi is still in my future!

Use this link below to join our ride!

Any questions, you know what to do……ASK!



I’m flogging Our Growing Edge over with the Flog Your Blog Friday gang.

 


A little favour, por favor…..

17 Feb

Nominations-are-open-voices2013Dearest friends and lovers,

I’m so thrilled to announce that I’ve been nominated for the Kidspot Voices of 2013 Top 50 Bloggers.

There are some pretty awesome bloggers out there, and I have no idea where I fit into the list, but I’m going to ask you guys to speak up if you reckon I go alright.

Please.

Not only would it be awesome to simply get a bit of recco for all of the blood, sweat and bum fluff that I pour into this blog, but they are offering actual writing gigs……when I say actual, I mean paid…….and I’d much rather that than get a job stacking shelves at Coles in the middle of the night which seems to be the only free time I have!

http://blogs.kidspot.com.au/villagevoices/voices-of-2013-kidspot-top-50-bloggers-goes-massive/

So, pretty please with sugar boogers on top, click here and vote for me, and save me from the Coles uniform.

It only two two seconds and I promise I’ll love you forever and keep on keeping on with Keeping Up With The Holsbys.

All my love to each and every one of you (yes, even YOU, sweet cheeks),

Danielle

xxx

PS If you really, really love me, ask your friends to vote too. And your friend’s friends.
And their dogs, if they’re au fait with technology.

Spanks.

A Tribute to Triple Date Night and a Cheat’s Cassoulet

10 Feb cassoulet finished

cassoulet ingredientsWe used to have this thing we affectionately called Triple Date Night.

We were a group of six friends, three couples, and once a month or so we would call a nationality and create a dinner party. Whomever’s home was hosting would make the main course, and the others covered the entree and dessert.

You needed to make something you’d not done before and we had some wonderful meals and created some wonderful memories.
We always drank a lot of wine and one night someone even pulled out a Scooby Snack. Being as none of us had really smoked for about a hundred years, a couple of puffs and the party was over pretty quickly………aaaaah, Triple Date Night.

South American Night, Japanese Night, Italian Night, Middle Eastern Night, they all turned up veritable feasts on our tables.
I was most impressed by one special dater making home made Fortune Cookies and Turkish Delight…..I really miss that gal.

Usually, it was the girls that cooked but boys took Chinese night and I ate some of the best dumplings I’ve ever eaten. It was a time that we all cherished, but life did, as life does, change and our Triple Date Night split up.

Not for no good reason, one of the couples moved to Europe so that really threw a spanner in the works……..and we had babies and moved to the ‘burbs.
We have new and different gastronomical feats in our new home…and new and different people at our table. It shows that life is constantly evolving and changing but as long as there’s great food we can adapt!

For French night I made Cassoulet.

A real one, with succulent pieces of roast duck, herby Toulouse sausages and rich pork belly. It’s classified as French peasant food and once again I was reminded that if you’re ever going to be a peasant France is a cracking place to do it.

In Australia, peasants eat tinned Spaghetti and Spam.

That damned pot of beans took me three days to prepare in the traditional fashion and by the time it hit the table I was expecting it to positively sing like angels on my tongue.

Alas, I was underwhelmed. I smothered mine in Tabasco and it was nice. 

Not quite three days worth of nice. Also, bears mentioning that the original recipe made the biggest damned pot of Cassoulet you’ve ever seen and I was eating those beans for DAYS….

Toot toot.

cassoulet cooked

Anyway, I have since found a way to cheat it that is faster, easier and tastier. I often ferret around in the freezer and just use whatever meat I have in there…..bacon will do for speck, any chicken or duck, and old sausage works.
This can be eaten by the whole family…..I even blended some of the beans and carrot and gave it to the baby mixed with avocado. It does have a little salt in it, but I was so busy cooking this that I forgot her dinner!

Win.

What you will need :

  • 4 good sausages, I like Toulouse, choppped into chunks.
  • 1 cured chorizo, or 150g speck, sliced.
  • 1 chicken breast, or two thighs, sliced
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 cup white wine
  • 1 1/2 cups of chicken stock
  • 1 tin of chopped tomatoes
  • 2 tins cannelini beans, drained and rinsed
  • a big handful fresh thyme and parsley, (dried is fine if it’s all you have, a tablespoon or so of each)
  • 2 bay leaves
  • salt and pepper
  • 85g fresh breadcrumbs
  • a teaspoon of dried thyme, extra

cassoulet finishedWhat you will need to do :

In a big heavy pot, preferably one that can go from stove to oven, pop your chorizo or speck on a low heat to cook and render out the fat.

When cooked remove from pot and add your sausages and chicken to cook in the rendered fat. Brown lightly and remove from pot.

Add a little oil if needed and toss in your onion and stir until translucent. Add your garlic and get it all yummo and fragrant. Toss in your carrots, and let them have a little sweat, before you add your tomatoes and beans.
Stir in your herbs and bay leaves, add stock and wine and leave for a few minutes.

Add your meat back in and let it all have a good bubble on the stove for about 20-25 minutes.

Pop your oven on to to about 180C.

In a bowl place your breadcrumbs, and season them well. Add your dried thyme and mix through.

Pop it on the top of your cassoulet and then drizzle a slug of olive oil over the top before placing into the oven until they brown slightly, and everything thickens and goes delicious.
It’ll probably take about an hour to an hour and 20 minutes.

Keep a little eye on it.

Serve it up with a lovely fresh salad – I love a baby spinach, apple and avocado salad with this as the crisp sweet apple and creamy ago really compliment the cassoulet.

I still add Tabasco to mine as I discovered something great that fateful day.

cassoulet yummy

 

For heaps more family friendly recipe ideas why not check out my ebooks.

They’re right here!

Shocking Crimes of Nature in Suburban Backyard

13 Jan channel billed cuckoo

Just when you think you live in a sleepy little suburb, you discover something going on in your own backyard that is more dramatic, more shocking, than a long running television series that has mastered the lingering stare (insert Ridge glare here).

This tale involves deception, betrayal, starvation, death and parental abuse and ultimately abandonment, and then hopefully I shall have relief from the constant keening.

A child crying constantly from hunger is, of course, upsetting, but this entire situation was so shocking to my ears that I immediately wanted to help the poor mother involved, but as with neighborly disputes, I knew not what to do.

How best to help?

Let me tell you the story, and you can share the burden of such horror in my yard.

A few months ago, a young mother cruised into my neighbourhood and clandestinely left her baby in someone else’s house. The matriarch of this house has many babies and didn’t notice another, so she takes it in and loves it as her own. Admittedly, she is not known for being especially bright, but she has a big heart and tends to her young’s needs as best she can.

The true parents of this false child go off on a holiday, happy in the knowledge that someone else is raising their kin and they’re free to flit about in the sunshine, lounging by pools and drinking cocktails all summer long. They plan to go and pick their child up when all of the hard work is done.
To be honest, I can see the merit in the plan, but my code of ethics cannot condone these actions.
Stick your kids in a cellar? Sure, but leaving the work to someone else?
Shocking.

As the surrogate child grows, it is evident that it is hungrier than all of the other children so the mother is forced to give it all of the food. The bigger-than-average baby cries all day for food and it’s voice is so much louder than her own children. It bullies her and pushes the other children away, monopolising all of the food and still wailing for more. Within a matter a weeks, her own babies starve to death and are thrown out of the house. This lone remaining child bullies her tirelessly until she is exhausted trying to quell it’s hunger and it just grows and grows until it far outweighs it’s tiny surrogate. It yells at her for hours on end -

‘Food! Feed me!’ it screams whilst chasing her around the house menacingly.
After months of being abused and harrowed, she still tends to this monster baby as if it’s her own, until one day the real parents arrived back on the doorstep to claim their kin.

“Hey, babe”, they say “have you ever noticed that you don’t look one single scrap like your mum?”
“Ummmm?”
“Look, she’s black, you’re not. She’s obviously not your mother, but look at us. We’re just like you. In fact, we’re your real parents and we’ve come to take you away with us to a tropical island destination. Let’s blow this popsicle stand.”

And away they go off to Indonesia or New Guinea to bask under palm trees for the winter, leaving a poor confused, probably slightly relieved, if heart-broken mother to cope with her sudden empty nest syndrome.

I have observed this orthal ornathalogic bird saga now two years in a row, and I have a feeling as long as I live in this neighbourhood I shall bear witness to similar annually. Mother Nature is a cruel mistress, and the Channel Billed Cuckoo is a parasitic, if majestic bird.

I’m sorry about your babies, Missus Magpie.

I’m afraid it’s really out of my hands.

channel billed cuckoo

Chewy Salt Caramels…..or Tooth Pullers.

10 Jan

chewy salt caramelOk, so I have a confession to make….I made these before Christmas and totally meant to blog them so you cats could give them away as tightarse gifts too….alas, I had a little issue with my steam running out and I kinda let this one slide.

I needed to do a pick up shot of the ingredients and I just, well, I couldn’t be arsed. It’s only three things…..here, let’s play a game…..close your eyes. No, no, you won’t be able to read this. Forget that bit.

Imagine white sugar, brown sugar and cream all sitting on a wooden chopping board in the most fabulous arrangement humanly possible…..there it is. Probably more interesting imagined than real!

If you’re feeling like making people Australia Day goodie bags then these are awesome, but I’ve never heard of anyone doing anything that patriotic. Aussies are more about sausages, lamingtons, beer and sunburn (and Triple J Hottest 100, yo!).

Pop these into your arsenal (snigger, she said arse) for another day because they truly are delicious.

I have only three things to say to you regarding making caramels….

1) WATCH YOUR TEMPERATURE

A candy thermometer is cheap and cheerful.
You *should* check to see if it’s accurate but who can be arsed? You know I’m a cowboy so I’m not going to try to say I did. You do need to try to get it kinda close to the temps here thought otherwise it’ll be too soft or crystalise.

My first batch was gold, and my second batch crystalised and turned to sandy , crystally, tasty mud. The reason for this was because I made not one, but two, of the toffee making cardinal sins.
Don’t overheat by a single degree, and don’t make on a humid day unless you’re in aircon.

2)DON’T BE TEMPTED TO LICK

Obviously, only an idiot would need this advice because everyone would know that it’s not just over 100C but it’s sticky and impossible to get off, and melts flesh on contact.

I’m still waiting for taste buds and fingerprints to grow back.

3) MAKE SURE YOU USE A LARGE POT

It bubbles quite a bit and I had a toff-tastrophe. Mine boiled over and I didn’t want to mess with the temperature so I had to heat a new saucepan and just watch it spill all over the stove……d’ya think that’s easy to clean up?

salt caramel boiling over

What you will need:

  • 1 1/2 cups heavy whipping cream
  • 1 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons good quality salt, plus a sprinkle (I use Maldon)
  • 2 teaspoons pure vanilla extract

What you need to do :

Line a 20×20 tray, or thereabouts, with baking paper.

In a heavy medium sized saucepan, stir together the cream, sugars, and salt.
Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon.
Once the mixture boils, with a silicone cake scraper or wet pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed.
Boil the mixture over medium high heat (do not stir) until the temperature reaches 118C. (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water as the crystals will encourage crystalisation of the whole lot.)

chewy salt caramel sprinkled with salt

Remove from heat and stir in the vanilla extract. Pour the caramel into your prepared pan, sprinkle with a pinch of sea salt, and let cool, undisturbed, for at least eight hours, or overnight.

With a hot sharp knife, and elbow grease, cut into squares or rectangles.It’s not brittle so does not snap, it’s chewy so you really need to heat that knife. I dunked it in boiling water.
After two batches, I ended up with RSI and after moaning about it on Facebook my friend over at Mrs D’s Maunderings sent me a toffee hammer in order to beat up my next batch to show it who’s boss.

These caramels can be stored at room temperature, between layers of baking paper, for several days. Wrap in cellophane or baking paper so they look all purty.

Makes about 48 pieces. Preparation time 40 minutes.
chewy salt caramel wrapped and packed

 

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