About Bec H

A relatively recent refugee from the city, I live in the Manning Valley on the mid-north coast of NSW, Australia on 100 acres. I love my veggie patch, my burgeoning orchard and sunsets from our back verandah. I blog with another Bec at www.twobecsinapaddock.com

Winning isn’t everything

Our local Show is only a couple of weeks away. Officially it’s known as the Wallamba District Agricultural and Horticultural Show, a bit of a mouthful, so let’s just stick with ‘The Show’.

There’s talk around town about who’s entering what. You can sense the competitiveness starting to simmer.

Amongst my friends, we’re agreed that it makes the day more enjoyable if you have items entered. We’re not necessarily in it to win it, but I have to say it’s quite a thrill seeing a blue show ribbon on one of your entries when you wander through the Produce Shed or through the exhibits in the main hall.

Pears Continue reading

Roots ‘n all

The best time to plant a tree was 20 years ago. The second best time is now.

Chinese Proverb

There’s something intrinsically satisfying, for me, about watching my garden grow. I acknowledge gardening is not everyone’s cup of tea. For many, it’s something to be out-sourced along with the annual tax return, but I love it. I’ve come to realise that it feeds my soul.

Seaside daisies Continue reading

A kid with a strange moniker

“What’s in a name? that which we call a rose
By any other name would smell as sweet..”

William Shakespeare, from Romeo and Juliet

Hello?

Heeeellloooooo?

Ah, there you are! Still here? Wow, I’m impressed.

I know, it’s been a while between posts. Let’s just say there’s been a lot going on this year, and Bec C and I have come to realise that unless you actually make cold hard cash from your blog, it tends to take a back seat when the rubber hits the road.

So where to start? Well, for now, I just wanted to tell you about the new addition to our family. Continue reading

Food provenance

It’s happened. We’ve done our first home kill.

We now have a chest freezer full to bursting of beef. Scotch fillet, sirloin, rump, top side steak, round steak, osso bucco, steak for casseroles and stews, beef for roasting and beef for barbecuing, beef mince and beef sausages. Except for T-bone steaks (we decided against them), you name it, we’ve got. Anyone dining at our place over the coming months, be warned, beef will be on the menu.

IMG_8044

Continue reading