Two Becs in an Overgrown Paddock: Working in regional Australia

I once had a good friend from the city bewilderingly ask me – ‘what do you do up there on your hill? How do you fill in the time?’ Conversely, I received another comment from another friend on what a lot of work a farm can be. A third recently wondered how I fit all my different jobs into a day. Well… Continue reading


Planting the seed

Not Quite Niagara Falls

Forgive me, it’s been several years since my last blog…

Ironically, as Bec H was blogging last week’s post seasonal homage, the skies were making up for their post apocalyptic summer fever with day after day of rain.

Seizing our chance, we took advantage with a bit of boogie boarding down our stream which hasn’t been running for a couple of years. The cows were keen to join in. Continue reading

This is Australia

This summer just gone was the hottest summer I can remember. Never before do I recall willing on Autumn like I did in February. And never before have I had the strains of Gang Gajang’s ‘Sounds of Then’ running through my head so often, wearing musical grooves into my brain.

Out on the patio we’d sit,
And the humidity we’d breathe,
We’d watch the lightning crack over canefields
Laugh and think, this is Australia.

For me, no other song conjures up so perfectly the feel, sensations and experience of our hot summers. Pure association, I guess. 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



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.


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The rhythm of nature

The weather has cooled here. It finally feels like winter. I’ve had the fire going for the past few days and it’s toasty warm inside.

Aside from the unseasonably warm weather prior to that, this time of year always delights me. Just when you think Mother Nature is shutting up shop for the cold season, she surprises.

Over the past 6 weeks I’ve been picking lemons, oranges and lemonades.

Continue reading