tag:blogger.com,1999:blog-14193412320579316512024-02-07T14:37:55.214+11:00BOX CHALLENGEPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-1419341232057931651.post-79669484755408806082017-01-12T15:13:00.000+11:002017-01-12T15:13:16.131+11:00Tunnerminnerwait and Maulboyheennerso it's been about 6 years. it's great that we have that sort of relationship where we might not see each other for 6 years and then just carry on like we'd never lost touch...<br />
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i bought a box again this week. it really has been that long. it's great to have a supply of fruit and veg in the house that forces proper thought about food rather than reactionary/impulse purchases. i'm looking forward to getting back into it.<br />
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i'm not really here to talk about that though. you see, after a lifetime at the LRO i moved to another one that is less large. it's also located in the CBD - really about 500m from where my old office was.<br />
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a couple of months ago a new installation/momument was opened pretty much outside my office window. it looks a bit like a playground swing set with some coloured metallic boxes behind it. it's prominent and interesting. i went to have a look. i've been a little haunted since.<br />
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Tunnerminnerwait and Maulboyheenner were the first people executed by hanging, publicly, in Melbourne. These two Tasmanian indigenous men were brought over to Melbourne with three women (Truganini, Pyterruner and Planobeena) to help 'civilise' the local population by the Protectorate of Aborigines. things didn't go to plan. depending on the account, these people were bloodthirsty outlaws, or, responding to years of abuse and maybe genocide and so waged a campaign against European settlement.<br />
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the details aren't mine to tell - you can do the googling yourself. people died on both sides and there was a court case. Tunnerminnerwait and Maulboyheenner were sentenced to death despite the best efforts of lawyers representing them and substantive concerns about the jurisdiction - if aboriginals weren't people under the constitution then did british law apply to them? in any case they were publicly hanged on 20 Jan 1842 on a spot very near the memorial. reports in the newspapers suggested that about a quarter of melbourne's population turned out in their finest to watch.<br />
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the most recent commercial to make us eat lamb is challenging. it starts with some indigenous people on a beach talking about barbecues and inviting people over. the french arrive, then the british and germans and then everyone else including boat people and float people. i like it but it's a complete fabrication (it's a commercial so it's allowed to be) and, if it was my family who had been slaughtered by what can only be described as an invading force i'd be angry and saddened in equal measure. europeans weren't invited, we didn't offer cheese or beer. we invaded. there's just not another word for it.<br />
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it was war. there were atrocities that demonstrate the worst of human behaviour. why should we all celebrate the day that the war started? it's grotesque. it lacks any empathy. it's hard to conceive of a more insensitive way to try and celebrate what is great about this place.<br />
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i didn't do it, and as best i know none of my family were here at the time. i'm sorry that it happened. i'm disturbed that i didn't know anything about it until a couple of months ago. i've read more about this period in our history from a range of sources. i'm not stupid enough to call it research, but it's opened my eyes. i want you to do the same. i don't care if you don't end up in the same place i have, but if you have an opinion make sure it's an educated one. the 'someone else's shoes' trick is helpful here. suspend disbelief while i tell you a story...<br />
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.<i>..at 3.47pm on Thursday 12 January, the Andromedans arrived at Princes Pier - it's where ships dock so it seems like to right place. they are clearly from an advanced civilisation (what with their jetpacks and stuff). initially it seems like there here just to have a look around, but over time there are indications that this is not the case. </i><br />
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<i>by april, 60% of the people you know have disappeared - either murdered on the street or moved to a camp (or settlement or station). another 30% have developed andromedan flu and won't make it. for some reason, you're still here. you're forced to work on the machinery that allows the andromedans to harvest whatever it is they came for. you're one of the 10% of the population that they need. </i><br />
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<i>"We're all Andromedan, stop complaining!" that's what they tell you on 12 January 2027. they've been here for 10 years, and continue to celebrate the day they arrived. It's not something you can do. you're not Andromedan and nothing will ever make you think or feel that way. being asked to keep quiet or forget about it is a complete denial of who you are and where you are from...</i><br />
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there's a ceremony at the memorial to tunnerminnerwait and maulboyheenner at 12noon on 20 January. i'll cross the road and stand with them.<br />
<br />Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-35685982720314245682012-07-30T21:51:00.000+10:002012-07-30T21:51:06.859+10:00am i missing something?chances are that i am, but here we go anyway.<br />
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the olympics are weird and a bit silly. i realised this yesterday afternoon watching a strangely dressed woman barely move on the back of a horse whose hair was did and who seemed to be prancing strangely as a result. i realised it this morning when the fact the we didn't win an expected gold seemed to have caused national outrage, and said swimmers were dragged in front of cameras to explain why they lost.<br />
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really?<br />
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why does it even matter? what are we missing that we take it as such a heartfelt loss? it's nice that people can ride horses and swim quickly, but there are other nice things too.<br />
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there will be calls for more funding so that we can ride and swim faster than other countries. why though? so that those individuals that receive the funding get an individual gold medal and individual sponsorship deals that give even more money to the individuals.<br />
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as a disclaimer, i don't generally like sport, so this no doubt clouds my perception. i'm also sure that this isn't medal envy...<br />
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wouldn't it just be better if we focussed on giving it a 'red hot go', and giving it a 'red hot go' in other areas of human endeavour (you know, those things beyond sport).<br />
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P<br />
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ps apologies for this non-food post. the author felt it necessary.Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-59307946046450598392012-05-27T14:45:00.000+10:002012-05-27T14:45:11.146+10:00cauliflower soup with burnt butter and pomegranatei know, right? sounds good. it is (not blowing my own trumpet here...never been that flexible, nyuk nyuk).<br />
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here is a photo...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHx9ayWdDYesGEdOiSe4kCbt-Wn5F8oWIbcaYAfhPt7KqAebMqsbkbIDAZzzzLdcU2HjqhggQ_OdcHA8Vwt6MzYcz95eoKM6iwyUl7UwMGdspJGhrF_X3jyzBR75d71FatTru2tx57ONyx/s1600/caulisoup.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHx9ayWdDYesGEdOiSe4kCbt-Wn5F8oWIbcaYAfhPt7KqAebMqsbkbIDAZzzzLdcU2HjqhggQ_OdcHA8Vwt6MzYcz95eoKM6iwyUl7UwMGdspJGhrF_X3jyzBR75d71FatTru2tx57ONyx/s320/caulisoup.JPG" width="320" /></a><br />
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there was some serendipity happening here.<br />
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i ordered an extra boxiflower (box cauliflower) and an extra half turned up in the box. the half got roasted and added to a bigger roast vege salad with buckwheat, quinoa and mint. the whole one got souped! simply, an onion and clove of garlic browned off, cauliflower fried for a little bit, some stock added and blended up. nothing more. on it's own it was really tasty and sweetly cauliflowerish.<br />
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about a year ago, i had lunch with some colleagues at loam restaurant in drysdale. without a doubt one of the most memorable meals i'll ever have. one of the things that stuck in my palette-memory was the burnt butter that was served with the bread. it was, reportedly, some browned butter mixed in with normal butter. yep, it tasted it good as it sounds - caramelly, toasty, nutty and buttery (der). "one day, i shall try this at home for it cannot be difficult" i thought to myself. yesterday i made an attempt and it worked perfectly. i bought some fancy butter and 'burnt' about 40% of it, then took it off the heat and added the unmelted 60% and let the whole thing melt. whisk while cooling the bottom of the bowl over some cold water. eventually it will set and be light and delicious.<br />
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last night, after doing all of this, i decided to add some of the complex and delicious burnt butter to the simple and delicious cauliflower soup. SYNERGY (i.e. bigger than the some of its parts)! today i chucked in a couple of pomegranate bits leftover from last night's salad. MOAR SYNERGY! an occasional pop of tartness to the sweet and nutty soup...sated.<br />
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anyway, how have you been?<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-70840152584224883462012-03-17T17:53:00.001+11:002012-03-17T17:53:27.160+11:00box hysteria<div align="left" class="bloggerplus_text_section" style="clear: both;">
so quite deliberately I haven't ever mentioned that my boxes come from ceres. this not for any reason other than this blog wasn't ever an advertising space. it matters now because of one story in a melbourne weekend newspaper about land contamination and the ban on sale of food grown at ceres hq in brunswick. <br /><br />you see, not much of the story was true, and when given all the facts it seems they didn't get in the way of a good story. ceres fair food people explain it <a href="http://www.ceresfairfood.org.au/support-the-little-guys/" target="_blank">here</a>. <br /><br />why do I believe ceres, with a clear vested interest, over this melbourne paper? cos I've dealt with the same paper over some stuff, and the same thing happened. they got a good story, which was untrue and backed up by cold hard evidence (which was provided), but they ran with it anyway. sound familiar? oh and there's also the independent tests that identified the problem areas (which were not used for commercial purposes).<br /><br />who cares? lots of people. ceres does good things in lots of areas, and has been damaged by the article. most of you who read this know this stuff already, but i thought it worth writing down in case some one gets here by google. <br /><br />i continue to get my box, and it continues to give me top quality local seasonal produce in a way that is good for producers, the environment and me. one article, based on misinformation, won't stop that. <br /><br />byeee<br /><br />P</div>
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p.s. happy new year. normal transmission (i.e. probably not much) will resume shortly.</div>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com2tag:blogger.com,1999:blog-1419341232057931651.post-26605593903158034882011-10-22T13:21:00.000+11:002011-10-22T13:21:09.709+11:00boxonomiyakihello,<br />
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you might remember me from posts like 'exploding kidneys' or 'the potato solution' (still a good name for a court-procedural thriller). well i'm still here, i just haven't been talking to you. i've still been getting boxes, although things got a bit boring over winter, so i stopped for a while.<br />
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anyway, i boxed up this week and got leek, broc, cauli, mushies, oranges, tangelos, box choy, asparagus, apples, coriander, kiwi fruit. quite a nice spread.<br />
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today i went for a stroll at lunch time and happened upon an asian grocery. this generally means that i will buy things that i don't need nor will ever use. bulgogi marinade anyone? how about yuzu tea but in paste form? what about some salt-flavoured lollies? you get my drift.<br />
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but, on occasion, the products align. i bought some okonomi sauce and some kewpie mayonnaise. can you guess where this heading...?<br />
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boxonomiyaki!!! (really okonomiyaki, of course, with largely box ingredients).<br />
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found a simple recipe (they all are really - the degree of difficulty comes with extra like bonito flakes, nori or red pickled ginger and i had none of these).<br />
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here is a picture...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYMsnj_9RW3tkcx8lMny7OABZmw99tmrtu2Aic1QgPyBdSDwQ5_IxQ6vEh2ocKh-iW2YgQ0d9eHlSHIsc1u4n12gqx1tfIMQnucyDPAlbGXJ0A0F8FNTC8uksP8Og6jMUv5ft6p7bJr4j/s1600/boxono" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYMsnj_9RW3tkcx8lMny7OABZmw99tmrtu2Aic1QgPyBdSDwQ5_IxQ6vEh2ocKh-iW2YgQ0d9eHlSHIsc1u4n12gqx1tfIMQnucyDPAlbGXJ0A0F8FNTC8uksP8Og6jMUv5ft6p7bJr4j/s320/boxono" width="320" /></a></div>
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...couldnt have been easier. slice finely some cabbage, some mushrooms, add some corn kernels, spring onion and probably anything else you would like (seafood, bacon, other veges). 'okonomi' apparently means 'as you like', so go for it kids! add your veges to a batter made with 150g flour, 150mL water and an egg. fry in a little oil on one side till crispy and then flip and repeat (although at some point you will need to decide it is cooked, and remove it from the pan). some of the recipes called for tenkasu (tempura bits!) but i added deep fried shallots instead.<br />
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nest time, i'll add even more veges. i thought there was a lot in there, but there was space for more in the finished product. here is a picture for reference...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6R9yRFcNsIbQlQxvJU4WWXNRdmyqSUm3LIQB8p95chRB0Kk78mHy19XxZJzXLRmfQPI3xr2WmGWCvKkkU5RdY29tAd1qixOe_qza61K05Ewmwp5VaQB1ARcQoLZ_xOmazmJenuCo4Q3Zi/s1600/sick.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6R9yRFcNsIbQlQxvJU4WWXNRdmyqSUm3LIQB8p95chRB0Kk78mHy19XxZJzXLRmfQPI3xr2WmGWCvKkkU5RdY29tAd1qixOe_qza61K05Ewmwp5VaQB1ARcQoLZ_xOmazmJenuCo4Q3Zi/s320/sick.JPG" width="320" /></a></div>
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yes, it does look like a bowl of sick.<br />
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once cooked, squirt (the okonomiyaki) with okonomi sauce and some mayo, sprinkle some more spring onion on top and enjoy! very easy japanese version of bubble and squeak!<br />
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byeeeeeee<br />
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p.Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-29980687449906004462011-07-24T18:13:00.000+10:002011-07-24T18:13:37.777+10:00chin chin 2so i kind of accidentally ended up at chin chin for lunch today with the italian speaking anonymous contributor. it was delicious. when you go, for there is no if, you are required to order the kingfish sashimi and the son-in-law eggs. the rest is up to you...<br />
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a clear winner for best food of the year so far.<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com1tag:blogger.com,1999:blog-1419341232057931651.post-41975386795552947522011-07-23T21:20:00.000+10:002011-07-23T21:20:45.677+10:00chin chin...was really very good. some of the best food of the year without question. but you've heard all that before. if you like the idea of getting together with some mates, picking at very nice asian food and drinking some original cocktails, you should get there.<br />
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the real reason for the post is to share a recipe (well, as close to a recipe as you get here). work has been off the scale - hell fortnight is over as of yesterday. i managed, between crises, talks, training and complaining, to order a box. it's been a while cos i've been jetting around the country a bit lately, and so box ordering gets patchy.<br />
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anyway, the recipe...this week's box had some massive spring onions in it (to be honest, i'm not certain that they weren't smallish leeks). a dish on relatively high rotation during the warmer months is inspired by a side-recipe in the cook's companion. stephanie describes a spring onions sauce that she puts over white-cooked chicken, often on boxing day.<br />
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the idea is to finely slice a fair number of spring onions, add a little finely chopped or grated ginger and/or garlic. then, heat up some peanut oil until it is almost ablaze. really. you want it smoking hot. when it gets there you pour it over the spring onions - there will be spitting and sizzling, but the spring onions cook a bit, and release some umami. to up this, you then add a splash or two of light soy sauce, a bit of chinese rice wine and maybe half a teaspoon of sesame oil. stir it all together.<br />
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for me, this gets pureed over some shredded/slices poached chicken boobs (i make a fake master stock to do the poaching) and some finely sliced snow peas or green beans. when eating it can, not surprisingly, get a bit oily, so i often make a quick 'salickle' (cross between a salad and a pickle - actually that doesn't really work does it now that it is written down...) with cucumber/carrot/daikon. i only had box carrots but this was fine.<br />
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the whole thing is served with steamed rice, and looks like this...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOOaajudAUXRPs1U14aMV_FZ7Byl1ZsIoHJ7XKAwn2TVNaAcm-aRJiWoQK9iCunAayYjPhpdlLpLUg7eID1IksKMYgU1QD_ozfFhzKW6T21D3bzjBZlGDQo9ZRSwdwUKs7PYSGwEiX9zP/s1600/springonionchicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOOaajudAUXRPs1U14aMV_FZ7Byl1ZsIoHJ7XKAwn2TVNaAcm-aRJiWoQK9iCunAayYjPhpdlLpLUg7eID1IksKMYgU1QD_ozfFhzKW6T21D3bzjBZlGDQo9ZRSwdwUKs7PYSGwEiX9zP/s320/springonionchicken.JPG" width="320" /></a></div><br />
it is actually much more appetising than it looks, and could easily be vegetarianised (it would be great with either fried or fresh chunks of tofu). this was one of those rare moments for me where it was exactly what i wanted...plenty of 'frunch' (fresh/crunch - i am tired), and very tasty. after not cooking anything for myself for about a week, it was a nice change.<br />
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chat soon<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-20966489493601152372011-07-04T22:23:00.001+10:002011-07-04T22:23:10.302+10:00sweet sweet scallops <p><p class='bloggerplus_text_section' align='left'>from mure's on constitution dock, hobart. </p></p><p><div class='bloggerplus_image_section' align='left' ><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO1qBmhVLU0SY6dhy7ASjce-fv1ACE9p6bUfaF_apV8nxIrB6oW1FtJ_LtRabpVSR30x5_NBY_huJndcHaXx1PRZmxPqkzhzTeVIJaTRVBQ7eDZoV6a6f-tdDRBYdxb6ObqlJuClYwGau/' ></img></div></p>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-4576660179614656892011-06-18T16:37:00.000+10:002011-06-18T16:37:33.378+10:00passive agressive imaginary conversationperson1:<br />
"so, how was your weekend?"<br />
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me:<br />
"great, i didn't have to do any <i>fun</i> things, all i had to do was some extra work for work. best. weekend. ever."<br />
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person 1:<br />
"that sounds awesome. catching up with people in your life is overrated. it is much more satisfying to spend it in front of a computer. so what did you have to do?"<br />
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me:<br />
"it was really exciting and also interesting. i had to write a submission for a review of the [REDACTED] [REDACTED] Act. it's due on monday and this is essentially the first chance i've had to look at it."<br />
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person 1:<br />
"wow, that is cool. it's a good thing they haven't given you any more people at work yet to help with these things. imagine if you couldn't do work on the weekend and late at night during the week because most things were covered at LRO."<br />
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me:<br />
"yeah, that would totally suck. i mean, i really enjoy not being able to get things done and having to rush them through after deadlines have passed. it is really rewarding and sets a great example. the best thing is that it probably won't make a difference if we make a submission or not"<br />
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person1:<br />
"yeah, that is good. it's not like you'd want to be doing all this work for a reason"<br />
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me:<br />
"agreement"<br />
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person1:<br />
"can i read it?"<br />
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me:<br />
"cool your jets person1. having people read these things is not the point. it might put a curse on it or something. no one has read one of these submissions yet, and i'd hate to ruin the metrics"<br />
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person 1:<br />
"k"<br />
<br />
me:<br />
"thxbi"Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-75850623924384324072011-05-15T11:26:00.000+10:002011-05-15T11:26:01.785+10:00more autumnal than......fallen leaves. last night, i felt like cooking properly for the first time in a while - cooking mojo comes and goes. inspired by box 20, i made the slaw with purple cabbage, onion and apple (all from this and previous boxes) and dressed it with olive oil and sherry vinegar. i mashed to parsnips and mixed in some diced fresh pear, and i 'roasted' a chicken boob. it was sizzled skin side down for 5 or so minutes on a high heat to get the skin cripsy, and then to the oven for about 15-20 minutes until it was cooked. it was rested well and stayed juicy.<br />
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here is a photo...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUYSkufPSOdxnpkDlEBJwNsKRhFBj5Kg4rBqBZGW0t8u6QwcUJABzedOGGbmReLklj5UETjlyb7E10x-9lMsQqoesxxfaOXypjfNkOy3UCLHGaA_m8D7E3CDQiH8cBJ3J-4-5Jxw9xcjM/s1600/moreautumnthanfallenleaves.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUYSkufPSOdxnpkDlEBJwNsKRhFBj5Kg4rBqBZGW0t8u6QwcUJABzedOGGbmReLklj5UETjlyb7E10x-9lMsQqoesxxfaOXypjfNkOy3UCLHGaA_m8D7E3CDQiH8cBJ3J-4-5Jxw9xcjM/s320/moreautumnthanfallenleaves.JPG" width="320" /></a></div><br />
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it's not a great photo, but you get the impression. the parsnip and pear match was fantastic, the slaw was crisp and cool, and the chicken was tasty. thanks box!<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-24221779083248919442011-05-14T12:49:00.000+10:002011-05-14T12:49:18.319+10:00vegetable redemptiontoday was pretty much balls all round. not literally. i copped a massive man-cold that started on bad thursday and lasted until i was due back at work. the weather over easter here was spectacular, but i was either sleeping or sneezing. i thought i was getting better, but now i have the consumption, and someone has stolen my absinthe (not really - it's a moulin rouge reference for your reading entertainment).<br />
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but, today was box day, so i headed off from work in the rain (this is a good thing) and collected said box from the designated pick up point.<br />
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here is box 20 in all its seasonal glory...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuyZ3ANi1lhr19AaN2I0DGWZUJTAZ5yx9tKN3YZSZXGKOrNrV8Ic3lqnN38IDuW8k-wXCiPMA5EuI3pqD08SQ4w4yGTn4pUXJAhzNa9RJnAIsWov8G6jEciBMi_SETOBTqaUEtREIeZ0w/s1600/box20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuyZ3ANi1lhr19AaN2I0DGWZUJTAZ5yx9tKN3YZSZXGKOrNrV8Ic3lqnN38IDuW8k-wXCiPMA5EuI3pqD08SQ4w4yGTn4pUXJAhzNa9RJnAIsWov8G6jEciBMi_SETOBTqaUEtREIeZ0w/s320/box20.JPG" width="320" /></a></div><br />
what an awesome selection, and the source of the vegetable redemption of this balls-laden (heavy would be the wrong adjective) day. this box contained two big bunches of chlorophyllic spinach, some sprightly bok-choy, a deeply purple cabbage (pronounced ka-barge), some crunchy green capsicums, some zucchini (in german), fungus, parsnips, corn, grean beens, punkin, spudadoes, pears (2 species), apples and a reptilian avocado. outrageous!<br />
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this box typifies what i love about this whole thing. the weather is wintery, so your stomach-mind turns to thoughts of soups, stews and roasty-things. as if by magic, the box delivers. of course, it's not magic, it's just seasonal. it makes perfect sense.<br />
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i predict some spanakopita, some punkin soup, a slaw (with apple and onion and a simple lemon juice and olive oil dressing) to be served with some roasted protein and the maggie beer parsnip mash with pears. yummo! bring it on!! as always, recipe suggestions are welcome.<br />
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cheers,<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com1tag:blogger.com,1999:blog-1419341232057931651.post-4222747018546969452011-05-14T12:47:00.003+10:002011-05-14T16:19:16.877+10:00quinces......are probably the ultimate seasonal fruit (followed closely by nectarines and white peaches). monday was an incredibly grumpy day for me. no apparent reason, but it was best to take be removed from circulation. i left the LRO early and grabbed some lunch on the way home. i stopped by the local fruit and vege shop and picked up some things for dinner, and, some quinces.<br />
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it was a baking lead recovery. these happened to be the best batch i've made. they were roasted in slapdash sugar syrup with some lime juice, zest and vanilla for about 5 hours. the secret to success here was the use of a cartouche - a bit of baking paper over the top while cooking. it kept to quince bits cool (cool - really? maybe just leave them out of the oven if that is your goal...try covered) and allowed the syrup to reduce, just as maggie suggested it would.<br />
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here is a photo...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EYc5knbcBgXvq7vfoA9YPnUqDbvtY1ObaFaaA0nJEtydkdF3d6bwqNCi0XrFQh3XniX2HaQ1u3kGAgE1Zkk3ledLxbh1nIhqurCnK3B03fzIChon1DQsrc-KQx3AawVB3iQRQHoenZp0/s1600/quince.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EYc5knbcBgXvq7vfoA9YPnUqDbvtY1ObaFaaA0nJEtydkdF3d6bwqNCi0XrFQh3XniX2HaQ1u3kGAgE1Zkk3ledLxbh1nIhqurCnK3B03fzIChon1DQsrc-KQx3AawVB3iQRQHoenZp0/s320/quince.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">they became an even deeper red after cooling for a little bit. i ate some straight away with some honey and cinnamon yoghurt. delightful and uplifting on even the grumpiest of days. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">p</div>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-49212377074263435002011-04-28T20:26:00.001+10:002011-04-28T20:29:56.884+10:00portentous.....is the word.<br />
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so, there is a greek component to my family. this means, as a deeply non-religious person, that i get to enjoy all the benefits of greek easter but without any of the sacrifice. it is almost a perfect situation - almost, because if i am wrong, and there is a god, s/he won't be terribly happy with my usury here.<br />
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in any case, i won't know about this until it is too late, so i'll enjoy it while i can. a big greek easter feast was held and it was lots of fun as always. as part of the tradition, my sister in law read my coffee cup (love greek coffee by the way!). so, after it was done i turned it upside down and twisted it three times in a counter clockwise direction. it was then left to 'dry', in a contra-normal state for a couple of minutes.<br />
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here is the future...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMMGw0yXlOlZPR55v-aU8PMPEqKyXmfquHDug-UfRdirrj4r5HKC_fkZIMlQmf-46G6itjoKhoMQ2ryT4KC2KY_IrYtQCLafvpvQpOoK-Q9SaPUkDPtLGDyyLIUKkWeIiCpunGhpiDLkv/s1600/coffee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMMGw0yXlOlZPR55v-aU8PMPEqKyXmfquHDug-UfRdirrj4r5HKC_fkZIMlQmf-46G6itjoKhoMQ2ryT4KC2KY_IrYtQCLafvpvQpOoK-Q9SaPUkDPtLGDyyLIUKkWeIiCpunGhpiDLkv/s320/coffee.JPG" width="320" /></a></div><br />
so, what can you make out here? granted, you can't see the whole thing, so it is only part of my future you are looking at. what does the cup predict? what does it tell me about the current situation??? make your predictions in the comments and i'll award a prize to the closest prognostication.<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-54461705326821388862011-04-28T20:18:00.000+10:002011-04-28T20:18:47.332+10:00boxes 18 and 19...<div class="separator" style="clear: both; text-align: left;">are overdue. box 18 was bountiful. see...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTJvzHqzo_vrGBvarW6BW4fhX_eU3x9zEgpxkC9cSjYsKp6y7nWr2zt3GaE1_ovdGg1WVGdaBKizGS6bII1L4c6Tzr2iDmL61jMu8rwIUXFIfz9tLQwGMpnrUCHqWWJdKE260skInfhze/s1600/box18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTJvzHqzo_vrGBvarW6BW4fhX_eU3x9zEgpxkC9cSjYsKp6y7nWr2zt3GaE1_ovdGg1WVGdaBKizGS6bII1L4c6Tzr2iDmL61jMu8rwIUXFIfz9tLQwGMpnrUCHqWWJdKE260skInfhze/s320/box18.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">there was pumpkin, corn, zucchs, apples, two types of pear, shallots/onions, brocc, an avo, tomatoes, spuds, beans, shrooms, cos and some cavolo nero. this was a bumper box. i think it had a lot to do with collection the day before good friday, so they were trying to get rid of stuff. absolutely not a complaint!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the cavolo nero went into a white bean and winter green soup (you can find it on cuisine.com.au, another good dupleixian recipe). it's really easy and delicious. make some!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i picked up box 19 tonight. it is not a prolific, but still a tasty collection of pro-dooce. here is a photo...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6o5lyMRXZNAUDFRcqO8n6c8C7Zva4KEdGoPsQewWkVnGQCZy3oDIso8HtXlRSAJxnKFrIvv2XBk4VVHDCN3vZYTfYA5NjoLVMZnUFKH-3MXrMI2IJp_qvGBF0str0WkMJJtSp_caepHc/s1600/box19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6o5lyMRXZNAUDFRcqO8n6c8C7Zva4KEdGoPsQewWkVnGQCZy3oDIso8HtXlRSAJxnKFrIvv2XBk4VVHDCN3vZYTfYA5NjoLVMZnUFKH-3MXrMI2IJp_qvGBF0str0WkMJJtSp_caepHc/s320/box19.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">a curly leaved lettuce thing, beans, shroom, apples, pears, carrots, zucchs, broccs, onion and some feijoa! also, an obscene eggplant. look!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sasWJ423PkFj9NHkL-ZX2ApPYKxMbyAMLwrsswMIHSFC5-IrjgKA7Zc0FAD2reeWP8bc5kGI2Swva9AR8NO1gtSPQo99puPQTICbUe5i7zxxvWHDKTnZ4mHpTGvDDP_AjEpWQb5Tysy0/s1600/obscene.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sasWJ423PkFj9NHkL-ZX2ApPYKxMbyAMLwrsswMIHSFC5-IrjgKA7Zc0FAD2reeWP8bc5kGI2Swva9AR8NO1gtSPQo99puPQTICbUe5i7zxxvWHDKTnZ4mHpTGvDDP_AjEpWQb5Tysy0/s320/obscene.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">it should have a name...it looks like grug</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEg3JebYFOatl5OF60Ttv8aXI0GlHuD-sZEENntdBJZkrWS3-kco6QstxRLj7x8F4PeUxFdQT72GjZ8Xu2zJeJ9HGWl1zYcbIQgpXZsiySt9-H5l28scRUr9hYluW9aVqtAh8RLTa5ZqN/s1600/Unknown.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEg3JebYFOatl5OF60Ttv8aXI0GlHuD-sZEENntdBJZkrWS3-kco6QstxRLj7x8F4PeUxFdQT72GjZ8Xu2zJeJ9HGWl1zYcbIQgpXZsiySt9-H5l28scRUr9hYluW9aVqtAh8RLTa5ZqN/s1600/Unknown.jpeg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">other suggestions welcome in the comments. also, some tips for a handful of feijoas are welcome. can you just eat them or are they better in things?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">p</div>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-45232300853860638572011-04-15T19:44:00.000+10:002011-04-15T19:44:29.523+10:00the potato solutionlong time readers of this blog (and those who have fortuitously read the right posts) will know that i have been suffering from a potato anti-famine (glut is probably the adult word). i have struggled for starchy inspiration given the absence of potato preservation techniques, and the pile of offending tubers wouldn't avert their eyes, even the ones with things growing out of them...'use me' they pleaded, but still no light bulb.<br />
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until tonight.<br />
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the solution...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr68NVQIjyy0PpSh8dGQ7Apf5GRP4lhEcIInokyqOJdHQvtXdtuznRWTkdNM6w3BSZ5I3LU3o83CUS2VYr2keXwYvw1LaY9sOkdUAw4GB-iF3LJJ4JOBeTjYnGW2bqeHEszUVLGch9wI19/s1600/potatosunshine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr68NVQIjyy0PpSh8dGQ7Apf5GRP4lhEcIInokyqOJdHQvtXdtuznRWTkdNM6w3BSZ5I3LU3o83CUS2VYr2keXwYvw1LaY9sOkdUAw4GB-iF3LJJ4JOBeTjYnGW2bqeHEszUVLGch9wI19/s320/potatosunshine.JPG" width="239" /></a></div><br />
ROESTI. ingredients here are potato, salt, pepper and some oil and butter for frying. how 'honest' is that? the trick, according to a recipe on the sbs food site, is to cook the raw, grated potato for a couple of minutes before pressing it into the cake. this ensures that the middle is smooth and puffy while the outside is crispy and golden. cooking on a low heat for a longish time is also important (about 15 minutes). this photo is (obvs) post flip - which also happened without incident.<br />
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the roesti was the base of a stack of things - some mayo, some san daniele proscuitto, some box salad and a poached egg. here is a photo...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5sGieBGA_I1Gk9Iarz6E9TcAHVgj17yLov49y1_eA9rnNNF9LiuOxFTvxZrx2Vy-MVA4rAXGYEdjIkxQMM_rDgKMUrDHQ7n-2BDq1OFcDXENFVGsFPWa7dPtV_1HVe8nD4Kx-iM0kvrp/s1600/roestistack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5sGieBGA_I1Gk9Iarz6E9TcAHVgj17yLov49y1_eA9rnNNF9LiuOxFTvxZrx2Vy-MVA4rAXGYEdjIkxQMM_rDgKMUrDHQ7n-2BDq1OFcDXENFVGsFPWa7dPtV_1HVe8nD4Kx-iM0kvrp/s320/roestistack.JPG" width="320" /></a></div><br />
yum. this definitely falls into the 'breakfast as dinner' category, but that usually happens by the end of the week around here anyway.<br />
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so, the potato anti-famine resolves itself deliciously. add roesti to the rotation (regular but not frequent - like a fave 80s flashback song).<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com5tag:blogger.com,1999:blog-1419341232057931651.post-87546906111053202082011-04-14T21:38:00.000+10:002011-04-15T13:55:01.142+10:00MEGA-BOX-POSTso i've been lazy. that's it really. there has been no other reason. i'm ok with that.<br />
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box 16, from some time ago...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBDEUL1_CdQblodUOvbm60NCVyqNR5XALyaT8fTEDMkCQ0cLR2En8Mz3JlUaRXgOKjmOj5k_lrbTGgNSRNXilOfppB3smQdKztoh6-Gf-bV1cBEH6QlxxV3-7OxtmO1WtwU_gE_pSL057/s1600/box16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBDEUL1_CdQblodUOvbm60NCVyqNR5XALyaT8fTEDMkCQ0cLR2En8Mz3JlUaRXgOKjmOj5k_lrbTGgNSRNXilOfppB3smQdKztoh6-Gf-bV1cBEH6QlxxV3-7OxtmO1WtwU_gE_pSL057/s320/box16.JPG" width="320" /></a></div><br />
some tiny potatoes (not as ridiculous as the 50 centers), and some nice beans and corn. celery was very celery too. others as expected. i don't mean to sound unimpressed, its just this was from a while ago...<br />
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you may recall the inclusion of some eggplants in box 15. i finally manned (personned? sorry) up enough to make some baba ganoush. i prefer an alternative spelling - baba ganooj - because it is more fun to say, especially if you emphasise the nooj. try it...in a deep voice and drag out the nooj.<br />
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anyway, the hurdle here was placing the eggplant directly on the burner. it was wrong and uncomfortable. the results are worth it. it didn't really make a mess, and there was next to no smoke. here is a picture...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMosvPM7TipNheiBlEWkOoXGyGp3ICvbunKKvfYbZDtirOz8XuzwbZMK8UKcj3NMs4PiglsRSHhVY0nN5ua-a1EYkKJyBzyOAtKcfSqHCVnSlQ_KSmDwWK2Cv_ux-3US2tUIjoeeXPiO8/s1600/wrong.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMosvPM7TipNheiBlEWkOoXGyGp3ICvbunKKvfYbZDtirOz8XuzwbZMK8UKcj3NMs4PiglsRSHhVY0nN5ua-a1EYkKJyBzyOAtKcfSqHCVnSlQ_KSmDwWK2Cv_ux-3US2tUIjoeeXPiO8/s320/wrong.JPG" width="320" /></a></div><br />
see, wrong! it took about 10 minutes to get it evenly cooked and properly charred, turning every couple of minutes. when cooled, cut it in half and scoop out the soft flesh, taking care to avoid black bits of skin. the guts are mixed with some tahini, yoghurt, cumin, lemon juice, garlic and a little salt and pepper. here is a picture...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk7jBZkHv_3q8rrfkHWKvxdyeZUrE0FOm5PC-sZo6iI5hU447lEVMxj7iao70zlLAyjVj1l9JvYSH8A0hma6JHlpRZpVjD4z6kAM_H8JxVXz9rS2KYsOQC1ZOMm7DC2uAn6wbeOJFouIW/s1600/ganooj.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk7jBZkHv_3q8rrfkHWKvxdyeZUrE0FOm5PC-sZo6iI5hU447lEVMxj7iao70zlLAyjVj1l9JvYSH8A0hma6JHlpRZpVjD4z6kAM_H8JxVXz9rS2KYsOQC1ZOMm7DC2uAn6wbeOJFouIW/s320/ganooj.JPG" width="320" /></a></div><br />
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i 'jamied' a bit too much oil on the top, so ignore that. the ganoooooj was delicious - really nice and smoky, tangy from the ghurt and the lemon juice. i ate it a lot.<br />
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now, tonight's box - box 17 (!!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCLjzPikn_GSQlMcGcGvznSnp2GfqK_LAVHsPsR43g-B0iRSJUuuqk-Yy1mUPkpF-dZ13cNwAAWxD4axm79A6HX3Ow_WssE0MQBg-X2zU1mQe-nYejHrIMDyQb-7CMAyUDXruPcpYcZg3/s1600/box17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCLjzPikn_GSQlMcGcGvznSnp2GfqK_LAVHsPsR43g-B0iRSJUuuqk-Yy1mUPkpF-dZ13cNwAAWxD4axm79A6HX3Ow_WssE0MQBg-X2zU1mQe-nYejHrIMDyQb-7CMAyUDXruPcpYcZg3/s320/box17.JPG" width="320" /></a></div><br />
a nice autumnal selection - pears, apple, onions, potatoes, zuccs, tomatoes, shrooms, corn, brocc, cos, carrots and a couple of very crunchy capsicums. these may become 'gemista' - stuffed with rice and other things and baked...i have to get the recipe from my sister in law!!<br />
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i have enjoyed the apples and pears in previous boxes, especially with some thin shavings of parmiggiano reggiano that have been cleaved from a big chunk. heading into posh nosh territory here (youtube it if you haven't seen it - funny).<br />
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so, that's it for now. more box next week...<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-28899099468965563972011-03-26T16:35:00.000+11:002011-03-26T16:35:52.990+11:00box 15a return to normal after last weeks box. a comparison with monica's box (thanks for the photo, and stop sniggering the rest of you) also sees a return to proper provisioning for those of us with a thursday pick up - maybe they had run out of the good stuff by then...<br />
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here is the photo...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBrTDw9BpIx34Myy7kBoCVyvzmfK69rwJo7SCPYo8ufcP25JoZJf-WkAx4G3xbtazXW0KtJ52CSIsircsvPAE5Zt887v49p6ZqfRF-HcJ2BEF-MQlC49PNRq5nx1S8gBpFj_UMuDOmNHj/s1600/box15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBrTDw9BpIx34Myy7kBoCVyvzmfK69rwJo7SCPYo8ufcP25JoZJf-WkAx4G3xbtazXW0KtJ52CSIsircsvPAE5Zt887v49p6ZqfRF-HcJ2BEF-MQlC49PNRq5nx1S8gBpFj_UMuDOmNHj/s320/box15.JPG" width="320" /></a></div><br />
contents for box 15 were tomatoes, zucchini (not german this time), shrooms, eggplants (a 'normal' one and a lebanese one), celery, cos, broc, grapes, pears, plums, apples, onions and some spuds (no gnocchi sized ones this week).<br />
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a good mix. i've got some spuds and pumpkin roasting away as we speak - i'm not sure what they are for (maybe pizza with some taleggio). a lot of the other veg will go into a chicken soup this evening. it's that sort of weather and i am feeling slightly poorly...jewish penicillin and all that.<br />
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i had a briefing session to run the other day, and as an ice breaker asked for advice on using the lebo eggplant (or legganese ebbplant, as i said twice during the discussion). some wide ranging recipes from a simple fry up with some salt (thanks dense-face) through a thai salad or bruschetta topping (good suggestion!!) to compost from someone who doesn't like eggplant but likes compost (presumably not too eat). the eggplant from last week turned into eggplant parmigiana - it was very nice...fried in some panko first, a quick tomato/basil sauce and some bocc on top. tasty! the big one this week may become baba ganoush if i can face placing it directly on the burner.<br />
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anyway, that's all. as always, comments and suggestions welcome. i am developing a glut of potatoes, and there is not a 'potato jam' i can turn them into so some tips welcome for those...<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com1tag:blogger.com,1999:blog-1419341232057931651.post-33477444956937418002011-03-18T23:33:00.000+11:002011-03-18T23:33:52.986+11:00speaking of tuna tacos......if you live in any of the south eastern australian states, you are required to track down the location of the beatbox kitchen taco truck and eat a lot of fish tacos. they are delicious...potentially the food highlight of 2011 so far.<br />
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here are some trucks...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAs9P1Bcum4efleDfXKvxhZuhc43HYsPRb1D3P1U4TKbvEpvkWPOJkqqy_nWbBYwWaMHWe7eKW7vmEEYnVyeV4-kAckJXa9ON2NnMLKN5iKO4a2mGPQQRlH05DWxZJ7zATs9ur-VM1p8b/s1600/trucks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAs9P1Bcum4efleDfXKvxhZuhc43HYsPRb1D3P1U4TKbvEpvkWPOJkqqy_nWbBYwWaMHWe7eKW7vmEEYnVyeV4-kAckJXa9ON2NnMLKN5iKO4a2mGPQQRlH05DWxZJ7zATs9ur-VM1p8b/s320/trucks.JPG" width="320" /></a></div><br />
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the one in the foreground is the relatively new taco truck. tonight they were serving fish and vege tacos. there is apparently also a beef version but this was not on the menu tonight. the silvery looking truck a bit further down the road is the original beatbox kitchen burger truck. rumor had it that these were the best burgers in melbourne. i dont agree. they are the best burgers you get out of a truck in melbourne, but my local fish and chip shop (which is ace) does better.<br />
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so, onto the star of the evening...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75nRvHKT1lUOnBnOnziG-KE_QaiDh7HVWfGA5gXtrqiIIxkTIQ3ukXjM-DT7Wy5fwL1Emk6DM37sfhJnm7Xxv2-L3FHl7yyQ2tXWT5FbavFidVngeX5UWXme8ysSlZUVzwquJVGUE28BF/s1600/fishtaco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75nRvHKT1lUOnBnOnziG-KE_QaiDh7HVWfGA5gXtrqiIIxkTIQ3ukXjM-DT7Wy5fwL1Emk6DM37sfhJnm7Xxv2-L3FHl7yyQ2tXWT5FbavFidVngeX5UWXme8ysSlZUVzwquJVGUE28BF/s320/fishtaco.JPG" width="320" /></a></div><br />
it's pretty simple. a fresh tortilla, some slaw (good and crunchy), poppy seed mayo, lime juice, a couple of chunks of perfectly fried fish, and a couple of drops of chilli sauce.<br />
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this was OUTSTANDING.<br />
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if you get wind of the taco truck being in your 'hood, waste no time and get down there.<br />
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also, if you happen to be an ethnographer looking into hipster culture, get yourself a spot and observe - it attracts lots of them, and they form into groups. you may have read previous comments here about hipsters - tonight was alright because (i) the food is worth it and (ii) i didn't have to interact with them.<br />
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moral of the story...track down the taco truck!!<br />
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PPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com2tag:blogger.com,1999:blog-1419341232057931651.post-78394389189521519432011-03-17T21:38:00.001+11:002011-03-17T21:38:58.862+11:00hahahahahahahaha...i just checked the stats for the blog. one of the referring sites is a google search for 'mahoofna'. nice work for trying whoever you were!!!Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-59130171617016082392011-03-17T21:36:00.000+11:002011-03-17T21:36:15.636+11:00box 14 - sign o' the times......is a critically acclaimed prince album and so i was going to try to say something cool about that. the truth is i had to check wikipedia to make sure that it was a prince album, and then i couldn't be bothered pretending that i really knew what i was talking about. i didn't recognise any of the songs on the track list anyway...<br />
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the real connection between the title and the box has to do with the contents of box 14 - there were no green leafies (and i like my greeens), and some grapes that were approaching sad. there was also broccoli, avocado, tomatoes, potatoes (more on these later), mushrooms, pears, plums, corn, zucchini (this is the german version), apples and a couple of beetroots.<br />
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here is a photo...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpIOHoF8kqFKCblZoXE233eGaVVuUVNc8rYxRL7hDERsdO7A_17NYK8LWE6IFLpbt2UbTG6H9jPKHnJNvYO3pz74w-ge_2QwpJJC4ZUVDSgYhSWxGk9IG2WA3VHbRmGLe6OVoDy7F8Tn2/s1600/box14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpIOHoF8kqFKCblZoXE233eGaVVuUVNc8rYxRL7hDERsdO7A_17NYK8LWE6IFLpbt2UbTG6H9jPKHnJNvYO3pz74w-ge_2QwpJJC4ZUVDSgYhSWxGk9IG2WA3VHbRmGLe6OVoDy7F8Tn2/s320/box14.JPG" width="239" /></a></div><br />
see, not really all that much produce. i think this has a lot to do with droughts and flooding rains. it is a bit like the first box i ordered.<br />
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the other night, i <s>conned</s> convinced some mates of mine, lets call them monica and chandler, to give the box a go. it really didn't take all that much convincing to be honest.<br />
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here is a picture of monica's box (now come on, grow up)...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFq7rIY1cCodw1LsvtaVCN6fuNyjMOukcRUEiocKufSHwn7XMkW0tl-mZCkHq1xZQ9xXUvedqO0E7NCWux1213cGiS42uK-Z5po2ogo7YblcT_I5FDjRPC5Iogu6QyhUwNYX6RPFZNT8I/s1600/monica.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFq7rIY1cCodw1LsvtaVCN6fuNyjMOukcRUEiocKufSHwn7XMkW0tl-mZCkHq1xZQ9xXUvedqO0E7NCWux1213cGiS42uK-Z5po2ogo7YblcT_I5FDjRPC5Iogu6QyhUwNYX6RPFZNT8I/s320/monica.jpg" width="320" /></a></div><br />
that's more like it really, and more like some of the other boxes i have received. you should note the excellent arrangement, cornucopic really.<br />
<br />
also, are these actually large enough to be called potatoes...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7bOte5ZLHk4b60FA8BJKtnJ0JI6D5Q7Ke4D4TtitN15qQ3PAQFMqUz6T2Dd-g3coXl6Ct0ID82UmsgAakQVsu0lGU-eSt2VNHhsPf1I2bWD2mGUbZfFMniZ01ms65lh8uMN5HKIGRRY_/s1600/microspuds.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7bOte5ZLHk4b60FA8BJKtnJ0JI6D5Q7Ke4D4TtitN15qQ3PAQFMqUz6T2Dd-g3coXl6Ct0ID82UmsgAakQVsu0lGU-eSt2VNHhsPf1I2bWD2mGUbZfFMniZ01ms65lh8uMN5HKIGRRY_/s320/microspuds.JPG" width="320" /></a></div><br />
the one at the back is, but those 3 near the 50c piece...they should have been thrown back. they are almost not worth washing...<br />
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is the gloss wearing off? will another box be ordered? is it time for a break from the box? tune in tomorrow...same box time, same box channel for the answers to these questions and more.<br />
<br />
(note - heston just made a chocolate starfish for dessert. team this with the tuna tacos they made on masterchef this year, and you could have a double entendre dinner. suggestions for entree welome)<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com4tag:blogger.com,1999:blog-1419341232057931651.post-14384148198918093192011-03-10T21:40:00.000+11:002011-03-10T21:40:02.480+11:00box 13 - return of the boxi remembered to order this week! very glad i did. this weeks small box was a great mix of top quality fruit and veg. the bonus is that i can idenitfy them all!<br />
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here is the photo<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzlBIsglT2Di6aLblRS2RILSgApZt6LGYuch8TBJ9FzTrCl6ziYNYDOha_L-gwTSjVEkRnF4dAPrd0A31Q3xCLhPYP8ScGrJZrW4VUxboiI8bGKuJPhhTUnf_YHfXl4zIpGB5AccVYyVI/s1600/box13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzlBIsglT2Di6aLblRS2RILSgApZt6LGYuch8TBJ9FzTrCl6ziYNYDOha_L-gwTSjVEkRnF4dAPrd0A31Q3xCLhPYP8ScGrJZrW4VUxboiI8bGKuJPhhTUnf_YHfXl4zIpGB5AccVYyVI/s320/box13.JPG" width="320" /></a></div><br />
from the back, we have basil, mushrooms, zucchini, pumpkin (welcome back), carrots, onions, spuds, tomatoes, a big juicy cos, a big cucumber, broccoli, plums, pears, apples and grapes. delicioso! i have already scoffed some of the grapes - nice and sweet sultanas. the plums are in grave danger.<br />
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i have a challenge for anonymous reader number 1 to translate this list of fruit and vegetables into italian. the rest of you can improve my general knowledge by picking a language and translating for me!! <br />
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i used to work at coles on the graveyard shift (the stories i could tell...). we were a multicultural staff, and used to teach each other swear words and phrases (the real joy of multiculturalism - discuss). one night, we strung the phrases together and pronounced over the PA (to an empty store)..."da haoula cosomac mahoofna apopiso". this is a phonetic spelling involving three languages and bad grammar. dinner for anyone who can translate.Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com9tag:blogger.com,1999:blog-1419341232057931651.post-84365744206805305542011-03-05T14:59:00.000+11:002011-03-05T14:59:14.230+11:00an open letter to tom phatdear hipsters,<br />
<br />
i was at your food service joint today for lunch. i sometimes drop in for food and drink, because this is what you are there for. i like the food you make for me. what i don't like is your attitude. is it that your asymmetric fringes and ironic moustaches make it too hard to speak? will breathing in deeply enough to generate sufficient air speed to cause vocal chord vibration place too much pressure on the button of your skinny jeans?<br />
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whatever it is, cut it out. i shouldn't feel as though i should apologise for interrupting your absence seizure when ordering food. nor should i have to guess whether you want a table number or details of my order when it comes to paying - you should ask.<br />
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best of luck and hope that you grow out of it soon,<br />
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pPaulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com0tag:blogger.com,1999:blog-1419341232057931651.post-52596762578849817862011-03-03T20:58:00.000+11:002011-03-03T21:03:46.648+11:00forgotten box...so i am so on holidays that i fell asleep on the couch and forgot to order a box. it doesn't matter really because there is still enough left from the last one. <div><br /><div>instead here is a picture of something else...</div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqfPE4McGX9JWdVGW3PNN9_l3oYHOBPoVl3ELZpt2vbLTkVJHToYNngvsUqbqzmicMsNVdUYGSS-WSe2MZ7gUeLUz_7ohvS8X1E4vbucA-lGLnmucL-kGyOt8-vBzY9Ej-OjEsocfOzZc/s400/vinegar.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579791616377188738" /></div><div><br /></div><div><br /></div><div>it is some native aniseed vinegar - i know, next i'll be making jam and crochet-square rugs. it is apparently tasty, but i'll let you know once it is ready. at least it looks good...</div><div><br /></div><div>a new box next week!!</div></div>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com2tag:blogger.com,1999:blog-1419341232057931651.post-62720056469540278752011-02-25T21:41:00.000+11:002011-02-25T22:47:45.452+11:00spanakopita guts......could have been an insult traded in the playground at high school, but it doesn't contain enough swear words. instead it is the first step of this really nice spanakopita made this evening. <div><br /></div><div>here is a picture...</div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb76m0_gcZgwlFo3Te7_6UpDALSOkz3oUTYe8kc8N1HDxkZsQ1Zij2_ERQuJ73QeyJZZojNqkl0W1NQLjRDijFcoPFXs_HppMShHmUvRy9KUi3TpyEq-czSZqDEH1dwdRgvHZ3pygKWdj/s400/spana2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577575883002747810" /></div><div><br /></div><div><br /></div><div>it is probably not really spanako because i used box silverbeet, but i dont know the greek for silverbeet. it was really green silverbeet, and the ratio of green to cheese was correct - just enough ricotta and feta so that the greens were speckled with it and not the other way around.</div><div><br /></div><div>the mix included silverbeet, spring onion, ricotta, feta, pepper and 2 eggs. that's all. no garlic, no nutmeg, nothing else. it is another dense-face inspired recipe. you simply mix all this stuff up and tip it into a frypan that you have lined with filo (melted butter in between each layer). you want lots of filo hanging over the side because this becomes the lid. when it is all tucked in, give it 5 minute on a medium to high heat to get the pastry on the bottom crispy. then, oven it until it is melty (inside) and crispy (outside).</div><div><br /></div><div>here is another photo...</div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1giDcvrWj3VFfz_EuSp2tlkHI1NV5zQvhX7wyxsVmkFFtpHshM8OgdHw729Db6cRdeH0QUX_5FSjCxP0AfbmIi2msWBQiTSg1QcYC0CYdAlEClIy22ysdaLEF3rHApYh_6lmvMnuHNJV/s400/spana.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577577511044114130" /></div><div><br /></div><div>the spanakopita was accompanied with a simple box salad (really nice tomatoes this time), and a glass of delatite dead man's hill gewurztraminer (favourite wine of the year so far - minerally and crisp with fruity/floral finish).</div><div><br /></div><div>i like spanakopita and this was a good one. next time, i will try it with cooked spanako - things got a bit wet on the inside and bottom and i think cooked (and squashed) spinach/ silverbeetwill help reduce this.</div><div><br /></div><div>seeyas.</div>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com5tag:blogger.com,1999:blog-1419341232057931651.post-69480354189982525822011-02-24T22:16:00.000+11:002011-02-24T22:30:20.123+11:00box 12......is huge! I got a medium box to replenish supplies after being away for a while, and it is a whopper. heaps of good stuff. noticeable is the absence of stone fruit and the introduction of apples and pears...just as you'd expect really.<div><br /></div><div>here is the photo...</div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeXe_W7d8cLjuf4c23rvTNQNFetIf8V9oOqzUVAFb8nKMZcAgt7sMoGVAX6nWnMqCHuLOKY9DCQ9KIihMDD2b5w2Mamoub1cr0T2jQnonmZE7CCOJVikym3af9c8GuoDRj1pGDDbxFqWw/s400/box12.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577214090024939282" /></div><div><br /></div><div>so we have bananas, silverbeet, lettuce, 4 ears of corn, zucchini, mystery vegetable (see below), mushrooms, onions, potatoes, tomatoes (an heirloom variety - look weird but taste great apparently), apples, buerre bosc pears, nashi, grapes (!), carrots and broccoli...exhausting yeah? i've tried a couple of the grapes and they are intensely grapey...very very good.</div><div><br /></div><div>here is the mystery vegetable...</div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8MPUprUzEo9FDnb8W1HUu3Jm7PYoTABb0OsXy2CLv6H_gdB0mED6U7_hT8MjhAUy7P6tcKORHtIkcadM8hUEx7mgY6yVqNcetGohshCsJ-61gKP4UMM-Om98MoTQIyEzCxBUJA0DuxT0/s400/mysteryveg.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577214947732554594" /></div><div><br /></div><div>i think perhaps it is not in fact all that mysterious and that it is a squash of some description. there is a chance (based on facebook evidence) that it is a poorly-formed, tiny honeydew. i would put money on squash but. comment in the comments.</div><div><br /></div><div>thanks for asking! the holiday has been great so far. two weeks in merimbula - lots of swimming (including snorkelling - who knew?), prawning, eating, reading, relaxing, walking on the beach with the wind blowing through my hair etc etc. the weather was a bit grey at times, but it didnt really matter. back in PIGSTY now, and with still almost another 2 weeks hols to go. pretty good i reckon. </div><div><br /></div><div>so, what's been happening with you?</div><div><br /></div>Paulhttp://www.blogger.com/profile/17253045669565957282noreply@blogger.com2