PATHWAY TO A GARDEN REVISITED

Back in July 1999 I started recording my gardening activities and seasonal changes. The collection of my thoughts and observations were recorded under the heading ....Pathway to a Garden. It is interesting to note that on occasion when I compare dates  and passages of time between  then and the present ....interest in certain plants change but surprisingly the climate and the same challenges of weed control and chemical intervention in crop yields are issues still to be resolved . Did you know that some of our best loved plants  become  noxious weeds when they are released or escape and  take seed in agricultural or bush lands.  I plead guilty to using tradescantia otherwise known as Wandering Jew as a ground cover in a very desolate area of the garden and I have rued that decision ever since .When I became the new caretaker of my garden it possessed all the bones and great features of its former owner and designer, the garden along with the Castle  had been vacant for 4 years and had been pillaged  most of its  plants......so for my tenure I added my style to the garden....roses and irises ....the hothouse for vegetable propagation and a place for the radio an old transistor that runs on batteries and is at its best in the footy season with the Could Have Beens....on 774.ABC
My garden lends itself to leisurely walks, and a variety of plants to behold. there are various rooms to my garden and each offers a different vista. I offer picnic baskets to my guests in the garden as well  a visitors guide to all the great areas on offer in the locality
My entry has been long anticipated with so much going on in my world.
 I have applied to try out for Masterchef Series 5, with a lot of accumulated leave,a chance to show case my cooking ability at the audition and if I am successful..... to to learn so much more....it is  exciting.

For the times you really need something tasty but just can`t be bothered ....and the fridge does `nt hold any answers.....this is a tasty no brainer.......
combine a little over a 1/2 cup of peanut butter with a tin of crushed pineapple drained  and spread it on toast with  slices of gorganzola cheese and place under the grill till golden brown....or spread on a wholemeal muffin.....or just make up a sandwich with lettuce  and topped with  flat leafed parsley chopped..

R.I.P ISABELLA

In the space of one week the two females I nurtured ...one from birth and the other from 6 weeks of age  have left .....my daughter to take up a position in her dream job in Melbourne......the other female my cat Isabella died from complications of old age.
My daughter and her belongings had to be relocated to her new address , my cat had to be buried.
A week I never handled well and for all the wrong reasons.
There are over 100 roses growing in my garden and I added to it the rose Isabel Derby, a pink/orange flowering hybrid tea rose, in remembrance of Isabella.

CHRISTMAS TREE AND A SALAD

The tree is up , a black one this year with a colour theme of red, gold and silver baubles and four sets of Christmas lights with a crystal star on top.. all the presents have been bought ,  wrapped and are scattered beneath the tree.
Too early .....rubbish , I could do Christmas all through the year.,It`s about the colour , it gives a reason to open our doors to familiar faces , its about giving of your time or finding time to stop and chat , share a drink , a meal, our homes, family coming home ..we all lead very busy lives and Christmas time is no exception , but there is an anticipation of the gathering , the preparation of the shared meal an added vitality in our mood.

I served this salad with kangaroo shasliks and twice cooked sweet potato chips......

Sliced mushrooms enough to half fill your serving bowl, small jar of drained capers, juice of 2 lemons and the grated rind of one lemon tear about 300grams of goat cheese  and add to mix, 3 juicy fat garlic bulbs chopped  a good handful of drained pitted kalamata olives , one can of drained chick peas, a cupful of freshly chopped chives,  fresh coriander coarsely torn., 1.red onion thinly sliced, salt and pepper to season also add 2. tablespoons of wholegrain mustard mixed in a half a cup of carotino oil, run your salad spoon through the mix and then add a good gulp of balsamic vinegar when adding a cup of spinach leaves.......this is hearty enough to eat as a mains served with crusty bread or as a side to a grill.
If time permits, let the salad rest in the refrigerator before serving as this will allow the mushrooms to soak up the oil and vinegar , adding to their flavour.

HOW ANNOYING...

Self serve registers....did not take the jobs of real people .People who cheat on the veggies and fruit  by selecting a cheaper item on the register or a different item all together are  costing peoples jobs. Where I live our community is well served by  Safeway and IGA supermarkets .Retail competition gives the consumer better choice. IGA has a great fresh seafood deli and their liquor department carries a good selection of  quality wines and beers at very competitive prices  . The fresher vegetables and fruit and a more diverse general product range can be found at Safeway,

My mother lives in a neighbouring town and I take her shopping at the local Coles supermarket  most Saturday`s, the Coles store has a great bakery section and its range of cheeses is outstanding.
On more than one occasion I have returned kangaroo meat, rabbits and packaged salmon due to their lack of freshness.
Each occasion I have purchased  fresh marinara mix, scallops , prawns , whitebait and mussels from the seafood deli at Coles , I was met with a  poorly trained staff who. have no idea what they are serving or how to wrap the seafood items.
Safeway provides better service  and fresher produce, IGA offers better everyday prices and wine selection. Coles has a great bakery and cheese selection but  product knowledge in the seafood deli is a real let down.

There are jars and jars of pesto  available from the supermarket shelves, they have their place on menus when time is tight and schedules have to be met.....but the best pesto is home made .....
The essential ingredient is basil which is pounded to a paste with olive oil, cheese , pine nuts gruyere cheese and fat bulbs of fresh garlic....
Be adventurous try combinations by adding  cooked chicken or maybe anchovies, sundried tomatoes or even capers ....

Whatever your choice leave to chill for a cold pasta salad.
use one tablespoon per person over pasta .

You can use pesto as a spread on crusty bread top with grated cheese and grill under the griller.

Try mixing the pesto with breadcrumbs for a great stuffing..

Blend the pesto with sour cream to make a dip or as a filling for baked potatoes.

The basic pesto recipe is a winner processed with tomato and a cooked chicken fillet, then  use as a filling in home made ravioli.

Add one tablespoon to stir fries,

Make a cream sauce , heating pesto and cream , reduce on high heat till the sauce thickens but do not boil. Serve as a sauce over meats , chicken or fish.

YOU MAY WELL ASK

Apart from the obvious, my Family and the Collingwood Football Club, I share my passion equally between the garden and cooking.

I am often asked how I find time for work. I am employed in the optical industry and see myself as a service provider, assisting in making people’s lives easier, I have no problem going to work.

My garden was designed to be viewed from all levels of the house. No matter from what level of the house you look at the garden it is there to greet you.

The past week I have spent my home time in the vegetable garden, like many home gardens there are tomatoes, beetroot, cabbage, turnips, celeriac, cauliflower, broccoli....and I have a whole patch of potatoes growing....I never need to weed as I use sugar cane mulch to cover the beds, this can be purchased from Bunnings or Dahlsens a bale covers 6 sq metres, more than sufficient for a home veggie patch......and any excess can be used around your flowering plants.

The orchard is resplendent in the pure green of the new leaves on the fruiting trees and shrubs, among them are figs, guava, peach, nectarine, pear, apple, nashi, feijoa, quince, kiwi fruit, strawberry, rhubarb, and gooseberry.

I am a devotee of Elizabeth David an English woman who taught herself to cook and found not only the practical side but also writing about food an absolute absorbing interest. Elizabeth David has taught me more about food than any television show instructing me to follow a recipe could ever have.

I cook to improve and seduce flavours from and add to..... meats, fish, vegetables and fruits. I cook out of my head rather than recipes .......it is from reading Elizabeth David that I now have a feel for food.

I was first introduced to Elizabeth David while reading the book Bittersweet by Matt McAllester.

That is one unforgettable book.

This week in the kitchen has been a little bit fancy but ever so easy with Moroccan meals ....you may well ask why........and the answer is because it was easy and interesting...coat your meat (any cut) or fish with cinnamon, sweet paprika, ground cumin and coriander....make sure the cut you are using is completely covered, then cover the bowl with wrap and refrigerate overnight or least 4 hours for flavours to permeate, then cook as you would normally. You may prefer to add this herb mixture to cover your vegetables that are to be oven baked.

You can also put this mixture of herbs in Greek yoghurt and add two small red chillies and use as a side serve to your meat chicken or fish.

GREEK LEMON SOUP

This is a heavy soup which makes a quick all in one meal

Bring 6 cups of chicken stock to the boil. Add 2 cups of rice and let it cook for 15 minutes. Add the juice of 2 lemons. Beat 4 eggs in a separate bowl and add some of the boiling stock, then slowly pour the egg mixture into the soup. Stir and season with course ground pepper. Serve in individual bowls with grated lemon rind sprinkled over.