Seedlings

Some of the seeds are already beginning to sprout.

Gardening

We’re adding a new garden bed.

Herbert’s new home

This just in, some pictures of Herbert exploring his new home!

Herbert seems to be taking to his new surroundings with his characteristic inquisitiveness and arrogance. I could swear that as he’s looking into that mirror, he’s thinking, ‘Who is that handsome devil?’ (or possibly, ‘Chocolates! They must be for me.’)

I’m sure he and the lovely Suze are going to get on well, and that she’ll be able to keep his wilder tendencies in check. Happy birthday again, lovely!

Holidays = cooking

I don’t know why that’s true, but it always is for me. Even when we go back home at Christmas, crossing half the country to kitchens strange and eerie, we do heaps of cooking. If I have a day off to potter around the house, I end up with a pantry full of food. I’ve decided it’s not worth fighting.

For example. Newly returned to Canberra after Christmas, tired from the long drive and dreading work on Monday, I spent the weekend making stock. Huh? Sounds crazy, I know, but if you’ve never made your own stock, you’ve never made great soup. No, you just haven’t. Try this recipe.

Last weekend I made hot cross buns using Donna Hay’s fantastic recipe.

Awesome.

I made these once before, last Easter (would you believe?). And OMGOMG, the hot cross buns you make yourself completely flatten every other hot cross bun you’ve ever eaten.

I realise it’s not Easter, but I like hot cross buns, and don’t see any reason why I shouldn’t eat them at other times of the year. I also realise that I could quite legitimately call them ’sticky buns’ and eat them whenever I fancy if I but left the crosses off, but then they wouldn’t be all hot and cross (or warm and upset, as Phil likes to call them). And then what would be the point?

Another tasty addition to our recent menu has been the bushels, yes, BUSHELS of tomatoes I’ve been picking from my friend’s garden. Said friend, the lovely Amanda, is away for two weeks and guess who gets the privelige of looking after the vegie garden? Ohhhh yesss. Homegrown tomato heaven here we come! There’s been Sophie Dahl’s lovely ratatouille (using zucchini and eggplant from the same garden), Jamie’s tomato and capsicum soup (with homemade chicken stock), and his tasty squashed tomato and smashed olive salad, which went down very nicely with some souvlaki and pitas.

Which leads nicely into the topic of lamb.

The souvlaki above was the first dish made from the assorted cuts of meat now in our freezer, which used to be half a lamb. That’s right folks, I wasn’t kidding when I said I loved lamb, and now an entire half of one (minus souvlaki) is sitting in my freezer, nicely portioned into cuts of my choice. And this wasn’t just a rubbing-hands-greedily kind of purchase, there is some sense behind it.

I’ve been thinking a bit lately about sustainable cooking practises and ethical farming, and decided that where I can, I’d like to start choosing more Earth-friendly-animal-friendly meat: or as I like to call it, ‘happy’ meat. Think free-range, hormone free, stress-free slaughter, organic, etc. Being a student and liking meat these choices aren’t going to happen all the time, but I figure every little bit helps—and buying in bulk is a wallet-friendly move. I bought my half lamb from Wyntrade Lamb. I’m hoping the socially conscious farming is reflected in the taste, and as we eat more of it I’ll let you know—but the souvlaki was definitely a good start.

Anyway, here’s to good eating, many more meals of lamb, and countless lazy days spent baking.

A cheeky little fellow

Hello, and welcome to the first FO of 2010!

Meet Herbert, a cute but mischievous and vain hare. This is the first time I’ve knitted a toy (if you don’t count three bunny nuggets last Easter) and though it involved a lot of seaming, it was heaps of fun. As well as the satisfaction of a quick knit, I was spurred on by the inexorable emergence of Herbert’s personality. I can’t say I’ve ever stayed up knitting a hat, or anything else for that matter, because it has a kick-arse personality.

The pattern is Humphrey Hare from the Knitted Odd-bod Bunch by Donna Wilson—a book as quirky as the store in Bellingen I picked it up in. The yarn is less than one ball of Naturally Vienna. I made a few modifications to the pattern since I was using a heavier weight yarn than it called for—basically I didn’t want Herbert to be huge. I halved all the stitch counts and cut out a few rows (so he wouldn’t look too thickset) mostly at random—but you already know that most of my knitting is rather slapdash. The project is Ravelled here.

Herbert lost no time in exploring, poking his wee nose into places he shouldn’t,

and trying to tell me how I should spin my wool.

A gentle reprimand was in order, but Herbert replied ‘I’m the most important person around here! I can do what I like!’

However, he did come creeping for a sheepish I’m-sorry hug later on.

It was lovely to meet Herbert, but it was brief: he’s already been packaged up and is on his way to someone rather special, whose birthday is coming up soon. If you think this is you, watch the post! There’s a proud but friendly hare coming your way.

Summer bliss

Please excuse me if I’ve been away longer than anticipated, but I’ve been having the most wonderful summer. And I’d like to share some of it with you, if in a rather whirlwind fashion.

Before Christmas, I mentioned that Phil and I were heading north—to Queensland, to spend time with family, friends, the beach, and other important things. We were away for almost three weeks, all of which was just delightful. Although squashing all your obligations into a couple of weeks can be exhausting, for us it’s definitely worth it—we don’t really have a chance to see our special people at other times of the year.

The drive up (yes, drive—over 1100 km according to Google maps) was the easiest it’s ever been, perhaps because the oppressive heat arrived later than usual. And waiting for us in Toowoomba were family dinners, coffee dates with friends, and the familiar (if slightly awkward) atmosphere of the town you grew up in. But you have to make the most of where you are, and this is not difficult when surrounded by the people you love. And I have to admit a somewhat guilty pleasure in some of the things that survive in regional towns, but would never survive in cities. Like Christmas lights competitions!

Garish, but somehow satisfying.

Christmas day was lovely as ever—I love how being with your family or loved ones can turn a normal day and an unexceptional setting into something special. The little traditions are important too, like my family’s Christmas breakfast. To the outside observer, pastry and fruit may not be anything special, but to me they mean a lot.

And an afternoon spent with the in-laws at my brother-in-law’s house continued the perfect day—who could want more than lazing around, playing with the kids, and eating till you burst? That’s my kind of Christmas—laid back.

On Boxing day Phil and I headed up to the Sunshine coast with my parents, for a glorious beachside week. Cue plenty of swimming, walking in the sand, and lazing around on the balcony, with a side order of shopping and folk festivals.

Perfect. I miss Queensland beaches so much during the year—the southern ones are never quite the same. Maybe that’s partly to do with my nostalgia kicking in again.

Our beach week over, it was time to head back south. Stopping briefly in Brisbane to see some of our most special friends, we journeyed back, this time down the coast road. Like every year we decided to spend a little time in Bellingen—a sort of holiday from our holiday, if you will—time to spend with each other before getting back home. Ah, Bellingen! Have I told you of the wonders of Bellingen yet? Never mind, that’s coming later this week.

And since getting home—well, you know how time passes. I had a hectic first week back at work, and a week at a Summer School in Melbourne. And it has been SO HOT. I still feel like the year hasn’t really started for me, but I’m working on that. There has, of course, been a degree of knitting, and perhaps more spinning than usual, and the huge amount of cooking that normally happens when I’m in holiday mode. Ooh, I can’t wait to share it with you. But I don’t really want summer to end.

Christmas Closure

Just a note to say that An odd assortment is likely to be closed for the next three weeks.

We’re going on our annual pilgrimage to Queensland to see family for Christmas, and to laze around at the beach. I probably won’t have much internet access during this time, so have a lovely holiday one and all, and see you in mid-January!

My favourite meat

WARNING: This post may be unsavoury for vegetarians.

Earlier this week I was casting around for something to write about for Favourite Friday, and somewhat unexpectedly found the answer staring up at me from my dinner plate. Lamb!

It’s funny that it’s never before occurred to me to write about my love for lamb, since everyone who knows me is surely by now sick of me waxing lyrical about it every time meat comes up in conversation. But I guess sometimes I don’t realise obvious things…remember my owls epiphany?

Anyway, on to the meat course.

Lamb is a dish I have always loved. Roast lamb, lamb stew, lamb chops, lamb curry, lamb fillet, and best of all: lamb cutlets. I’m rather predictable, because just about any time we go to a fancy restaurant I order the lamb. I just love the flavour and tenderness of beautifully cooked, medium-rare, lean lamb.

I’ve always been something of a red-meat girl. I don’t eat much pork and it was only after Phil and I moved in together that I really started eating chicken (previously I believed all chicken was dry and tasteless, but that man does amazing things with poultry). I love beef—there’s nothing like a good steak, and it’s a meat that’s not only versatile but usually relatively cheap. And of course, I love lamb. It’s funny, often, when we dine out, because I quite like red meat but Phil quite likes chicken—and the restaurant industry seems to have this idea that men order red meat and women order white meat. That’s quite possibly true for most people, but it’s funny to see waiters looking a little nonplussed when I say ‘actually, the steak is for me.’

It’s hard to describe just why I like lamb more than beef, but I’ll try. Lamb seems to have a depth of flavour that beef doesn’t. It can be more savoury, more meaty, if you like, although at times I’d also describe it as sweeter. Perhaps you could say it’s more gamy? In any case, I tend to think of beef as a straightforward flavour, and lamb as a complex flavour. I guess the meat is also juicier, since most cuts of lamb have a little more fat on them—but this doesn’t mean lamb has to be greasy, which is the main objection I’ve heard from lamb’s opponents. The trick is to buy leaner cuts: avoid chump and forequarter chops, and instead go for frenched cutlets, backstrap/fillet, leg steaks, or diced shoulder. They’re generally more expensive, but definitely worth it, and who doesn’t deserve a treat every now and then?

Enough talk. Now I’d like to share with you my favourite quick-and-easy way of cooking lamb cutlets, as in the photo above. Although there’s a little bit of preparation it’s the fun sort, where you get your fingers dirty. Remember how much you loved that at kindy?

Juicy tender lamb cutlets in a crispy crumb

3 lamb cutlets per person (you could have two per person, but let’s be honest, you’re going to want to eat an extra one anyway)

plain flour

1 egg

dry breadcrumbs (the sort you buy in a box from the supermarket)

herbs or spices if you’re feeling fancy

These are best cooked on a rack in the oven. Preheat your oven to 200°C. If you don’t have a roasting tray with a built in rack, you can put the lamb cutlets directly onto the oven racks with a baking tray underneath to catch any juices. If you don’t want to do this they will cook fine on a lightly greased baking tray, but one side won’t be crispy.

Put a handful of flour on one plate and a handful of breadcrumbs on another. If you’re feeling fancy, mix some herbs or spices into the breadcrumbs. I often just use black pepper. Crack your egg into a wide, shallow bowl and mix it up a bit.

Now start your production line. Take one lamb cutlet, dip it into the flour until it’s all covered (even the bone handle), then into the egg, then into the breadcrumbs, making sure it’s completely covered at each dipping. Place on the rack. Repeat with remaining cutlets. Flour, egg, breadcrumbs. Easy!

Pop your crumbed cutlets into the oven. Cooking time will vary depending on how you like your meat and what your oven is like, but for medium-rare it usually takes me about 15 minutes. A metal skewer is useful to check whether they are hot inside.

Once done, eat with your fingers so you can properly gnaw all the tasty-crispy bits off the bone. Yum!

I really urge you to try this, as it’s so tasty and easy. And I hope you enjoy it as much as I do. Lamb forever!

Okay, that’s… wait, what?

While deciding what to wear to dinner last night, I tried on this dress.

Just your average 50s-inspired cocktail dress in a rather heavy gumleaf-green cotton. Then I happened to glance at the tag:

5% wire? Huh??

Now there is definitely no wire shaping or boning in this dress so I have no idea what they’re on about. I suspect this is another confusing example of Engrish. But hey, it made my day.

Today is a special day

It’s the birthday of the most important person in my life :)

Happy birthday, my love!