Henrietta

I had no idea, when we first got chooks, that I’d get so attached. That I’d get so used to having them around. That I’d chat to them as I gardened. That I’d laugh at them. That I would enjoy holding them, stroking their silken feathers. That I’d love them so much. That I’d miss them so very much when they were gone.

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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

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.

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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.

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