Tuesday, 31 December 2013
Monday, 30 December 2013
Here's some fun I had today. Loving the scribble.
Thursday, 26 December 2013
Sunday, 22 December 2013
Saturday, 21 December 2013
If you are a Perth resident, you'll know Miss Maud's. It's a chain of nice cafés with tasty European style baked goods. But what we've discovered is, they have a factory outlet too. It's at 136 Fitzgerald St, Northbridge. It's only open on Saturday mornings (from 7am to 10 am, how's that for eccentric opening hours?).
Here are some trays that $5 or less will get you. And also the bad news - they are closed next week and the one after. So today was our one and only visit.
Friday, 20 December 2013
We're in Perth on holidays, and today was a good day to do a foody tour of the Swan Valley.
We had nougat at Mondo Nougat (lemon is delicious)...
...a cheese platter at The Cheese Barrel, which is run by properly nerdy cheese lovers. Here we are having: Meredith Ashed chèvre, which is actually available here easily; petit Compte, possibly not the favourite; and Pont l'eveque, the hands down winner in my opinion.
And here's another look at the winning cheese - yum!
Tuesday, 17 December 2013
So Catriona and I promised ourselves that we'd go and have cake, when she finished exams.
It turned out, we didn't have a chance until now. Oh, and look, it was VCE result day too. After we finished dancing the happy dance over her great results (top score in Psychology, and a really good score for getting into university), we went for CAKE!
Did we finish all this? Hell no! Were they yummy? Hell yes!
Sunday, 15 December 2013
Saturday, 14 December 2013
Overlap the tiny cone you have made, and glue the overlapping bit. A tiny enough clip will come in handy here.
Your tiny hat is ready! Put it on your dinosaur, and arrange the dinosaur in some kind of terrarium. Merry Christmas!
Wednesday, 27 November 2013
Friday, 22 November 2013
We had a very nice night with Finola and Erin and their families.
There were brief glowing speeches about every single student as they took their certificates. It was nice seeing all these kids becoming adults and taking their place in the world.
Tuesday, 5 November 2013
And then I found this at my local fruit shop, Bushy Park.
This is the Fragrant Pear, grown in China. I usually prefer not to buy imported fruit, but I was keen to see what a proper Chinese pear tastes like.
It is crisp, juicy, very sweet, and has a perfumed taste. The skin is perfectly edible, but a bit tougher than most local varieties. It is delicious! These ones looked vey fresh, too.
So thanks, Rita, for encouraging me to try yet another new fruit!
Wednesday, 23 October 2013
I start with some milk, about a litre. Warm it up to 80 degrees Celsius, then let it cool down to 37 degrees. Stir in some yoghurt from the last batch. That's plain, unflavoured yoghurt. My very first starter was some Jalna Greek Style, which was delicious, and I haven't bought any since.
Now, the dehydrator comes in. Instead of pouring this milk/yoghurt mix into a thermos or other container, I portion it into very clean Tupperware containers (snack cups, which are 1/2 cup sized). Here they are, all neatly filled.
Do you notice one of them is half the size again? There's a reason for that.
I put the seals on, then stand them in the dehydrator, which is set at about 37 degrees.
This is a Harvest Maid dehydrator. These cups would normally NOT fit in the trays, but I've added a spacer ring. It works perfectly.
The lid of the dehydrator goes on after this, of course. I test the temperature from time to time, because, although the machine has a temperature dial, it's not that accurate.
Most of the cups have colourful lids, but I make sure one has a clear lid.
Now we go away for a few hours. Don't fuss with the yoghurt, it doesn't need you.
Some time later in the day, if you pick up the cup with the clear lid, you'll be able to see that it has set. No need to open it. If it's clearly still liquid, let it incubate some more.
That's basically it, you've made yoghurt. And look, it's already in portions.
See how nicely set it is. This is how yoghurt is supposed to look.
If you want it to be fruity and sweet, stir in some jam (or fruit, obviously, but jam is less runny). Or just eat it unsweetened, with lovely fresh fruit!
So what was the half sized cup for? That's the starter for next time! You won't eat it by mistake if it looks different.
Thursday, 17 October 2013
And here's what I did with it! Some "found" marmalade.
And in case you are wondering, I've checked, and as far as I know, fruit gleaning is perfectly legal, and even quietly encouraged. Here's a map of "feral" fruit trees.
Saturday, 5 October 2013
Nope, me neither.
Last weekday of the school holidays, and I felt we had to do some serious family stuff. We started with a bike ride to Jells Park - easy ride, good distance. Then, we went on a BAGELQUEST!
What is a Bagelquest? Well, it's basically a quest for bagels. Thomas asked specially for onion bagels, a real favourite snack in our house, and not a flavour that Aussie Farmers deliver, sadly. My usual source is Costco, but until they open in Ringwood, they are a bit far away.
I looked up where you can get onion bagels. Well, of course, Glicks! I used to live near this traditional bakery in Balaclava, and they've opened lots more branches. We quested all the way to Malvern.
Well, they certainly have some good things to eat!
The quested-for onion bagel. We bought a dozen. They are delicious!
Oh, and we stopped at Dairy Bell for ice cream on the way home. That's TWO Melbourne food icons in one day!