Time to get the icecream maker out again

Mmm - I was wondering what to do with all the frozen blackberries in the freezer and hey presto this blackberry recipe was just sent to me to put up on our Intranet at work.  Will feed it to the five Melbourne uni geology students who are staying with us for a week.
Blackberry Icecream
Ingredients:
• 2 cups blackberries, about 12 ounces
• 1 cup granulated sugar
• 1 1/2 tablespoons lemon juice
• 1 1/2 cups heavy cream
• 1/2 cup sour cream, full fat
Preparation:
In a large saucepan over medium heat, cook blackberries, sugar, and lemon juice until sugar is dissolved and berries are soft. Put the berry mixture in a blender and puree for about 1 minute. At this point, you might want to put the puree through a mesh sieve to remove the seeds. If you do remove the seeds, return the mixture to the blender. Add heavy cream and the sour cream and pulse a few times. Pour into a bowl and chill thoroughly. Freeze in your ice cream maker following the manufacturer's directions.

Ten Days on the Island

I will remember this year's Ten Days on the Island as it has coincided with around ten days of angst and form-filling RSI moving my Aunt Cissy into a nursing home.  Poor Ciss, on one hand she seems accepting of  it being time to make the move -  especially as her beloved doctor has been so keen on her doing it, but on the other she has resisted it all the way.  

My feisty 83 year old aunt has become the new rebel inmate at the nursing home - smoking in her room and making surreptitious calls to ex-landlords to try and get herself back into her old digs!  It has been both painful and hellish for her kin trying to help and harness her! 

Cissy-moving aside, with Shauna down from Sydney, we did manage we did to get some 'culture' in.  'Power Plant' at the Botanical Gardens last Saturday night was a magical experience, evoking that childhood wonder of nighttime.  Mona was great too.  Hobart can sometimes really be impressive in the arts stakes me thinks...

Patchwork titivations

I like patchwork even though it is a bit twee.  It suits my sort of sewing though - easy straight lines and the building up of bits and pieces. I decided recently to use up all the heavy linens and furnishing materials I had left over from millymaker bag-making ventures to make a half quilt  for the end of our bed. 

I am very proud that the only expense involved in making it was two reels of cotton.  I even used an old tatty quilt as the 'innards' for it so it really is a recycled piece.  It looks much nicer on the end of the bed than the old moth-eaten blanket husband favoured and it is a nice weight to keep the tootsies warm in winter.

This weekend I made a tablerunner for the sideboard in the kitchen from bits of silk Japanese kimono scraps bought from Wafu Works sale last Sunday.  I like the nice bright citrus colours and it adds a bit of life to the 'minky' kitchen.

Life is an overwhelming array of laminate colours

I have a new kitchen...and my marriage is still intact.

What a process. I never realised how stressful it would be and of course we had interstate guests just at the stage when there was no kitchen at all. It was like camping inside. One night Alan and I sat on the floor tending the ancient Sunbeam electric frypan that belonged to A's Dad, extolling its virtues.  The next night it expired with a puff of smoke.  It was takeaways after that. 

I have discovered I am not as decisive about colours and choices as I thought I would be.  So many decisions to be make. So many tradesmen turning up at 7.30 am in the morning. So many unexpected expenses.  Our relatively small kitchen renovation involved seven tradesmen over a period of six weeks! 

I read in a 'housey' magazine that the most common thing that goes wrong with kitchen renovations is not allowing enough in the budget for the end components.  It is hard to make decisions about some things before other things are finished and we did rush some decisions at the end to get it all finished. If I could do it all again with hindsight I would have made some different choices... but husband was just coping with it all as it was. 

However we are happy and both love how the new kitchen works - particularly the dishwasher.  My first ever!  Would you believe I am now what could be described as a 'tidy' kitchen person.  Ha!  How long will this last.

So here's the transformation.  From this (short benches, nipple pink with timber touches):

The knockdown process revealed some alarming flaws in the house's basic structures:

And here is the end result.  All very neutral or as Anna described it "in minky tones".

Now how long do I have to wait before husband recovers and I can start on the rest of the house renovations??

Let the diet begin

Goodbye cheese.  Missing you already!

Ah how we can kid ourselves.  I think of myself as being moderately overweight, a tad chubby - you know just 5 or so kgs.  Boo hoo - I did a little survey on the Dukan diet website and find I am more like 12 kg or more!  No wonder my clothes don't fit very well anymore.  Ah well next Monday is the start of the wondrous Dukan diet.  Protein, protein and more protein. My brother-in-law has just lost 12 kgs on the diet so I reckon I can do it too.  The not drinking wine might be the hardest part!!
But before I begin here is a recipe for the enviably slim Mandy:

Lamb cutlets with curried roast pumpkin mash 

(I made this for the first time on my brother's 50th birthday. It was a fab occasion at Mandala on Bruny Island.  The recipe is from Delcious magazine July 2004)

Serves 6
18 lamb cutlets
1/4 cup virgin olive oil
2 tbs fresh rosemary leaves roughly chopped

800 g butternut pumpkin, cut into 3cm pieces
2 tbs good-quality curry powder

Place lamb cutlets in shallow dish.  Drizzle with 1 tbs of olive oil, season with salt and sprinkle with rosemary.  Cover and allow to marinate for at least 30 minutes.

Preheat oven to 160o C.  Place pumpkin pieces in bowl with remaining oil and curry powder.  Place in large baking dish, cover with foil and roast for 40 minutes. Remove foil and roast for further 10 minutes.  Cool a bit, process in food processor until smooth, then season with salt and pepper.

Preheat barbecue or chargrill to high and cook lamb for 2-3 minutes on each side.  Transfer to a tray and cover loosely with foil.  Rest for 4 minutes in warm spot while you reheat the pumpkin mash over the low heat in a saucepan.

Serve the lamb cutlets with the pumpkin and a nice green salad. Yum.

NZ bach life

There really is something special about swimming in freshwater lakes.  No need to worry about sharks or other nasties, the water in Lake Taupo is clear and a nice temperature at 22 degrees.  Johno takes us all out in the boat and we zoom around to a deserted little cove where Alan and I jump off and swim leisurely around a little headland to another long thin strip of beach.  Cicadas sing from the vegetation on the land which is dense and tangled above us as we swim.  All alone on the pebbly beach we lie like lizards soaking in the sun recovering before swimming back. It is one of those magical swims I feel I will remember for a long time.

Another day we walk in Tongariro National Park, a walk from the chateaux on a circuit past a waterfall.  We cross open tundra land with a snow-capped peak in the background and walk beyond the waterfall beside a rushing stream through shady glens. Clean fresh air, wonderful native vegetation - all very invigorating.  I love the way John and Kerry take all the kids on regular walks.  Maia at 20 months enchants other walkers as she ambles along on her chubby little legs singing Eee-I Eee-I Oh.  

Other great bach moments include lazy times in the hammocks on the back porch, later afternoon swims to the pontoon below the bach, walks around Kuratua, ice cream stops near the jetty, a visit to the local vineyard and olive grove, drinking Esk Valley chardonnay while the barby is on, laughing with the kids, afternoon snoozes...life doesn't get too much better than this!  Thank you for a wonderful stay dear John and Kerry, James, Zach and Maia. 

Oh my giddy aunt

West Otago NZ visiting Alan's family on the farm - step one of our visiting-rellie-trip to the shaky isles.

We have been here four days doing lots of eating (a cookathon from our Christmas present: 'Speight's Southern Man cookbook'), plus drinking nice wines, walking country roads looking through flax plants at noisy sheep with daggy bottoms, counting hay bales, walking quickly away from cranky bulls, and driving for hours to the coast - Kaka Point to see the seals and spectacular lighthouse scenery and to Curio Bay to see dozy penguins and petrified forests on the rock platform by the sea. 

There have been lots of laughs generated by cheeky Hans, mother-in-law's risque calendar gift, plus all the usual recounting of stories that go on in these family reunions. I love listening to the Kiwis talk - stories punctuated with phrases like 'the weather turned to custard' and 'Oh my giddy aunt'.  I sleep soundly at night here and my only stress at present is whether the pav I have in the oven will be crunchy on the outside and soft on the inside just like the picture in the cookbook...

Just so I have it on record here is Liz's Fruity Nut Balls recipe

1 cup each of sultanas, walnuts, dates and cornflakes
Orange juice, sherry or brandy to moisten
1/2 cup dessicated coconut
1 tsp cinnamon

Pour boiling water over sultanas, then drain well, roughly chop in food processor, add walnuts and roughly chopped dates and process briefly.  Add cornflakes - process again and moisten with liquid of choice until mixture is soft enough to form into balls.  

Roll into small balls with wet hands and drop into bag of coconut and cinnamon. Shake to coat.  Can freeze. 

Hey pav is looking good!  I think I have a winner.