It’s the first week of Spring here in Australia and even though we don’t get the whole blossoms thing where we live, our overnight temperatures have increased almost, well, overnight. The full-length leggings for my morning walks have been put away for the year and the knee-length have come back out. So too the long-sleeves have been replaced by short – although I still need a jacket when we start.
Okay, without further ado, onto the five…
It was Father’s Day yesterday and even though I called him – and talk to both Mum and Dad a couple of times a week – it’s a reminder that with closed borders I haven’t seen my parents since March. I have to put up the occasional selfie on Instagram so they don’t forget what I look like. (And no, Mum and Dad aren’t into Zoom or any technology that could possibly make the distance easier.) Fingers crossed we can get down before Christmas.
Anyways, back to this Father’s Day. We had lunch at Noosa Boathouse – on the river.
It was a lovely meal and a lovely day. I had Hervey Bay scallops with sea-urchin butter and sweet and sour apples to start and snapper with a green mango salad and nahm jim dressing as main. Sarah also had the scallops but followed that with a Penang curry with local seafood. Grant went for the salt and pepper calamari with an iceberg slaw and preserved lemon aioli and then a steak with the usual accompaniments.
Desserts were a chocolate and raspberry brownie with salted caramel ice cream and macadamia crumble (Sarah), a creme brûlée with toasted coconut (Grant) and a cheesecake in a glass with ginger crumble (me).
2. Things I’ve seen
This meme – an oldie but a goodie…
And from the “not sure how I feel about this but wish I’d dreamt up the story first” files, this article about a “Coffin Confessor” – someone who has built a business out of gatecrashing funerals and speaking up for the dead. Hmmmm.
3. Strawberry Picking
Yep, we were at it again. This time Grant came along and Sarah and I made a new friend.
The 2kgs we picked didn’t last long – although some did make it into a trifle (see below). Plus I bought another 3kgs of jam strawberries (for $5) that I turned into, wait for it, 10 jars of jam.
I’ll post that recipe plus more ideas of what to do with strawberries on Thursday.
For the first weekend in I can’t remember how long I had no freelance or RWA deliverables. I should have been writing, I know I should have been, but instead, I’ve fallen down a binge TV rabbit hole.
What have I been watching?
- I Am Woman – the Helen Reddy Story on Stan
- Burden of Truth – a fabulous Canadian series on Foxtel
- The Salisbury Poisonings – on SBS – “The incredible true story of the assassination attempt on double agent and spy Sergei Skripal and his daughter Yulia, which sent shockwaves through a small community and the public services left to deal with an unprecedented national emergency.”
5. In the Kitchen
Sarah’s been away house-sitting this week so we kept it pretty simple in the kitchen. I did, however, do a slow-cooked goulash – because Sarah was away and she’s not big on anything with paprika in it. And yes, that includes beef stroganoff. How can she not like strog?
I’ve never actually written my goulash recipe down – and really must do so – but Sammie has included something very similar in her list of fabulous things to do in the slow cooker. You can find that post here.
The chosen destination in this week’s Saturday Kitchen was England. I made an old-fashioned fish pie in a traditional parsley sauce with mash on top.
The recipe I sort of followed is this one. It mightn’t look pretty, but it certainly tasted good.
To Sarah’s absolute delight Grant made a trifle. Normally this only comes out at Christmas – with Sarah eating the leftovers for breakfast. She is currently working her way the leftovers for breakfast.
In case you missed it…
Also on the blog this week:
- I’m continuing to transfer across posts from our 2018 road trip through France. This week we were in Oyes in Champagne. The post is here.
- I wrapped up my August reading list. The post is here.
- Fancy a cake that’s more of a frittata than a cake but uses up leftovers and goes really well with Champagne? I’ve got you covered with this French-style Savoury Cake.
Okay, that was my week…how was yours?