It’s been a crazy old week – and one where nature has absolutely shown her power. While a large part of England has been under floodwater, a large part of NSW and Queensland is on fire. Then, over the weekend, storm season arrived with a bang here on the Sunshine Coast.
As they say, it’s been from one extreme to another.
At present, I’m avoiding much of the news. There’s a lot I don’t want to hear about – the knowing is enough. Having said that, there’s still a lot to be cheerful about…
This podcast with Claire Bowditch…
I’ve long been a fan of Claire Bowditch’s – both in her music and her big-hearted attitude to business and life.
My admiration for her went up tenfold though when I listened to her conversation with Richard Fidler. For everyone who has told themselves stories, “everything will be better when…”, and for everyone who has thought their emotions were too big, that they took up too much room, that they were too much, and who wants to embrace a joyful, messy and imperfect life, this is essential listening. You’ll find it here.
I can not believe that I haven’t watched this before and now think that this could be my new second favourite Christmas movie – behind Love Actually…and that’s a big call.
The Naked Farmer Facebook page
The spiel is:
The Naked Farmer is a social media movement aiming to break down the difficult conversational barriers that often lay in front of people struggling to speak up on what’s going on inside. By using the liberating combination of nudity and farm work, the Naked Farmer is starting conversations about mental health across Australia because at the end of the day it’s easier to talk about what’s inside once someone has bared everything on the outside.
Finishing Christmas shopping
Yes, it’s all done. Every. Last. Present.
Rest assured, I’m not usually this well organised, but given that we’ll be needing to take them to Sydney with us in less than 3 weeks, and given that I’m busy every single day between now and then, this weekend just gone was my last chance to finish it off.
News I’m not allowed to talk about just yet
I have news that I’m not allowed to talk about yet. What I will say is this:
- it doesn’t involve any more money…sadly
- it will mean a lot more work than I’m doing now – if I thought 2019 was busy, 2020 will be more so
- it’s about me giving back to an organisation I believe in while at the same time pushing my own boundaries way past my personal comfort levels.
Watch this space…
The Fryer of Whitby
Yes, it’s a proper English-style chippo on the Sunshine Coast. Given that we’ll be in the real Whitby in a tad over 3 weeks, we stopped by for lunch yesterday. Real hand-cut chips, real mushy peas, real curry sauce, and real Irn Bru. Although, given my Excess Baggage commitments, we shared a portion…
These Noosa Reds really are the most amazing tomatoes…just saying. I eat them like apples.
The first frangipanis are out, so get ready to be Insta-spammed!
I’m well into my festive reading list – it’s the perfect antidote to reality at the moment.
Storm season is well and truly upon us. The pic above was taken yesterday here on the coast.
We were lucky to only get the edge of it, but there was a lot of rain, a lot of noise, a lot of wind and power outages.
The storm hit early in the afternoon and the power was out until well into the night.
So, what’s to smile about there? Water in the tank again and cheese and tomato sandwiches by candlelight for dinner. With red wine. Plus, we can be grateful that:
- we have torches and candles on standby – especially at this time of the year and
- we didn’t sustain any damage – others weren’t so lucky.
This week our destination was the South of France. I’ll blog it, but given that Sarah was away in Sydney, we had ingredients we knew she’d be less than enthusiastic about. It was also, accidentally, a meat-free meal. Oh, hang on, I forgot about the anchovies…whatevs.
On the menu was:
Pommes d’amour a la Marseillaise – pretty much tomatoes baked in olive oil with garlic, parsley and baguette to dunk and slurp. Guaranteed to keep any possible lurking lurgy (or vampire) away.
Pissaladerie – a Nicoise style onion tart with olives and anchovies. It’s a cross between a pizza and a focaccia.
For dessert, we had fresh strawberries and blackberries in creme de cassis, a blackcurrant liqueur.
Okay, that was my week…how was yours?