The Dirt Pharmer

I, like most of you, am often a mess of common, niggling ailments. Migraines that sour my mood, sniffles that sap my energy, muscle aches that make the couch all too appealing, and who doesn't get a bout of insomnia now and again? In my small family of pill-poppers, we spend twenty or more dollars each month on treatments for each of these issues. We have pain killers, sleeping pills, allergy tablets, everything. Frankly, I'm sick of sick...sicker still of pills and expense. So, to the dirt I go. I decided it was time to grow a medicine cabinet in my own back yard.

Now, herbalism can be risky business. Certain bits, parts, and formulas can lead to all sorts of illnesses and even (scary music here) death. Upon deciding to embark on this herbal journey, I took up the books (well, okay, the net) and began researching. Given the choices, I decided to go with mostly herbs which have culinary uses as well as medicinal. The obvious reason is, if you can eat it in a soup, it probably won't kill you. A secondary reason was to save money on both the kitchen and pharmaceutical fronts. I've added a few other commonly used plants to the list and have come up with what I think will be a fairly handy variety of useful ingredients for infusions, tinctures, capsules, and poultices. Hang on tight. This is a long one!

Here's what we have growing:

Aloe: The sap of this succulent topically treats nearly any skin irritation or injury. It can also be taken internally, but that carries more risk.
Basil (sweet): Leaves, taken as an infusion or capsule, is good for digestive troubles and is also a mild relaxant.
Calendula (Marigold): Petals of this common flower, infused in water, may relieve stomach cramps, fever, and flu symptoms.
California Poppy: Root oil can be directly applied to achy teeth. A petal infusion is often used as a mild sleep aid and anti-anxiety tonic.
Coriander (Cilantro): Infusions from the leaves and stems are soothing and may aid in digestion. Ground seeds can be formed into oatmeal-mixed poultices for achy joints.
Dill: Leaves treat nausea and gas, and may aid in milk production for lactating mothers. Most often taken as an infusion, or as pure oil diluted in water.
Echinacea: Common herb for treating general cold and flu symptoms. Also a noted anti inflammatory. It can be infused, but has a slightly foul smell, so is general preferred in capsules.
Lavender: Very popular herb used for treating stress, anxiety, and insomnia when infused or used in a bath. The gentle oil can also be good for skin irritations.
Marjoram: Leaves can be used to aid with depression and digestive stress when taken as a tincture or infusion. Poultices may relieve swelling on tender joints. Oil can be used to treat toothache, and inhaling the steam from an infused bath can aid respiratory conditions.
Mints: Some people find the scent energizing, others find it relaxing. It is primarily used as a flavor softener for infusions of more pungent herbs, but can have some definite benefits for a queasy stomach, or as a skin bath, mouthwash, and the oils soothe tired muscles and joints. Spearmint is milder than Peppermint.
Oregano: Related to Marjoram, it treats many of the same symptoms, though it appears to have greater affect on aches and fevers than the other herb. Used as an infusion, gargle, or bath.
Parsley: An excellent general source of vitamins. A salad with only 1/2 cup of parsley contains over 50% of one's daily requirements of Vitamins A & C, and is also a good source of Folate and Iron. It packs a power-punching amount of Vitamin K, so be careful. It's also an excellent breath aid, a natural anti-inflammatory, and comes free on nearly every plate of food you eat at a restaurant.
Rosemary: Taken through infusion or by just inhaling the steam, this herb can help with headaches and depression, and as a mild expectorant.
Sage: Long used for spiritual practices, medical benefits can include treatment of mouth ulcers and sore throat, best used as a rinse or gargle. It can also be beneficial in compresses for cuts and scrapes.
Thyme: My favorite culinary herb, it may be helpful in relieving depression, stomachache, and respiratory symptoms. In a tincture or rub, it can help with fungal infections.

As soon as I can track down the seeds, there will also be Borage, Chamomile, Lemon Verbena or Lemon Balm, Feverfew, Skullcap, and Valerian.

I'm really looking forward the sights, smells, and usefulness of all these wonderful plants. Even if they don't work at all, the process of studying, growing, and blending these herbs is therapeutic all on its own.

Bayside Creams and Easter Dreams

Perhaps it is my inborn American nature, inspired by the upcoming sacred holy time of Tax Day, but something about this time of year brings out my inner spreadsheet guru and has me thinking in terms of Compounded Interest and Adjusted Net Worth.

One might think this would lead to a detailed description of how to scrimp, save, go frugal and add to your bottom line, but alas, I'm still figuring out such things, myself. What I will happily share is the only enjoyable chore I've had over the past week, in the few hours I've spent free of the Excel spreadsheets—cooking!

In an effort to stay somewhat on theme, I present two cost-saving wonders.

The first is a deliciously decadent seafood soup that costs a mere $8.40 AUD for the entire batch. That's enough to feed four, and it's even cheaper if you grow your own veggies and herbs.

Chowder By the Bay

1 each potato, carrot, celery, diced finely
1/2 onion, chopped
1 tsp butter
1 tsp olive oil
3 tsps herb mix (thyme, oregano, marjoram, basil, rosemary, sage, bay leaf)
1 clove garlic, minced
2 tbsps plain flour
2 cups low-salt chicken stock
1 splash red wine
1 cup milk
2 rounded tbsps Mascarpone
500g Marinara Mix (i.e. mixed seafood), divided
Salt & Pepper, to taste

Substitution: I only used Mascarpone because I was out of cream. If you have cream, switch the milk & mascarpone for 1 cup cream.

Chop vegetables into a large soup pot. Add in butter, oil (to prevent butter burning), herbs, and garlic. Stir in flour to coat all the veggies and sautee over medium-high heat until the aroma is strong, but the veggies should not brown.

Slowly pour in the chicken stock and a simple splash of wine, allowing the heat to remain consistent. Simmer for 10-15 minutes.

While the soup simmers, divide your seafood. Most "Marinara Mixes" (for Americans, this has nothing to do with red pasta sauce!) contain cooked clams or mussels, raw shrimp/prawns, chopped raw fish fillets like salmon and haddock, and cooked cuttlefish and/or squid. Divide out the fish fillets as these take a little longer to cook. Set shrimp, clams, and squid aside.

Pour milk into the soup pot and slowly stir in Mascarpone, allowing all the ingredients to meld nicely. Return to a low simmer and drop in the fish fillet chunks. Cook for only a few minutes until the flesh begins to firm. Only then, stir in remaining seafood and heat until the shrimp is just pink. Overcooking will toughen clams and squid.

Season lightly with salt & pepper, then serve hot with thick slices of your favorite bread.

Idea: Next time, I'll be planning ahead and serving these San Francisco style, in fresh, warm sourdough bread bowls. Give it a try! You'll think you're sitting right on Fisherman's Wharf.

Sweet Cross Buns

300 ml (1 1/3 cups) milk
1/4 cup sugar
2 pkgs yeast (about 14 g total)
3 tbsps butter, melted
2 eggs, lightly beaten
4 cups bread flour
1 good pinch of salt
2 tsp cinnamon
1 tsp allspice
1/4 tsp ground ginger
1 1/2 cup dried fruit, chopped finely

Cross:
1/4 cup flour
1/4 cup confectioner's sugar
A few tbsps water

Glaze:
1 tbsp butter
2 tbsp honey

Heat oven to 150 C (300 F). Pour some boiling water into a pie plate and set the plate on the lowest rack of the oven, with the highest rack being near middle. After 10 minutes, turn the oven off and let it rest.

Warm the milk in a saucepan or microwave to a temperature which is warm to the touch, but not hot. Whisk in sugar until deserved. Gently mix in yeast and allow to sit for 10 or so minutes, or until a creamy foam appears on top.

While the yeast is proofing, mix together flour, salt, and spices. In a small dish, soak dried fruit in warm tap water, until lightly plumped, then fold through the flour mixture. For choice of fruits, currants are common. I've used raisins, sultanas, and currants. Once your yeast has proofed, slowly stir in melted butter. Make a well in the center of your flour mixture, then add wet ingredients to dry and mix well.

On a floured surface, knead the dough until fully combined. After 8-10 minutes of kneading, the dough should be beautifully smooth and soft. Place the kneaded dough into a lightly oiled bowl, cover with oiled plastic wrap and place into your warmed oven. The warmth and moisture will help the dough rise. (I had one batch fail to rise with too little moisture!)

Let the dough rise for an hour, or until doubled in size. Punch the dough down gently, turn onto your floured work area and gently press into a rectangular shape. Cut dough into even squares, scissors work well, and tile across the bottom of a large, lightly oiled, baking pan. Re-cover and rise in the warm oven for another 30-45 minutes, or until again doubled in size.

In a small dish, blend together 1/4 cup flour and 1/4 cup confectioner's sugar with a bit of water. The goal is a medium-thick paste. Spoon into a plastic zipper bag. Snip off one bottom corner of the bag and use as a piping tool. Remove the risen buns from the oven and uncover. Pipe cross-like lines over the buns while you pre-heat the oven to 200 C / 390 F.

Put the buns in the oven (no puns!) and bake for 20-25 minutes until the whole house smells delicious and the buns are nicely browned.

In the small dish you used before, melt 1 tbsp butter and stir in 2 tbsps honey. Take the buns from the oven and then brush lightly in the honey-butter glaze. Allow to cool a bit in the pan.

Best served warm or re-heated, and eat them fast! These go stale within a couple short days, but freeze well for up to one week.

Alternative idea: Try subbing fresh or dried apple and finely chopped walnuts for the currant mix and glaze with butter and maple syrup. A yummy Autumn treat for those Down Under, celebrating Easter in the Fall.

To make French Toast: Simple as can be. Whisk up two eggs, a splash of milk, and a touch of vanilla. Cut stale hot cross buns in half, width-wise and soak in the egg bath until spongy, but still intact. Melt some butter in a large pan and fry the soaked buns, cross-side up, until golden brown. Flip, fry some more, then serve with butter and maple syrup, sprinkled confectioner's sugar (icing sugar), honey, or fruit.

La Cucina di Autunno

No season brings out my inner chef like Fall. While my warmer weather dishes drift toward the gourmet, something in the crisp chill of the autumn air, the frequency of grey, rainy days and long, clear nights inspires a deep craving for filling, richly colored dishes that no other season can bear. Two recent autumnal meals, in particular, have scratched this culinary itch.

As a side note, today's post is in hopeful honor of those recovering from the violent earthquake felt in Central Italy, today. I wish them all luck, health, and restored spirits and kitchens soon. (I apologize if my Italian is poor.)

Spaghetti di Autunno1/8 pumpkin or squash
1 medium carrot
1 medium red onion
1 1/2 cups tomatoes
1 small head broccoli
1 bunch beet greens
1 clove garlic, minced
various Italian herbs
1 1/2 tbsp olive oil
salt & pepper
1/3 standard pkg spaghetti
1/3 cup parmesan, grated fresh

Preheat oven to 220 C (430 F).

Pre-chop all the veggies, slicing pumpkin (or winter squash), carrots, and red pepper (capsicum) julienne for quick roasting.

Toss together pumpkin, onions, peppers, carrots, broccoli, 1 tbsp olive oil, herbs, and garlic and roast for 20 minutes, stirring after 10.

In a large pot, boil water and prepare 1/3 packet of spaghetti, broken in half. Reserve 1/4 cup of the pasta water, drain the rest and set aside.

In the pasta pot, lightly sautee tomatoes (I used a late-season mix of heirloom green and ripe) using the remaining olive oil. Add in drained spaghetti and stir well. Finally, stir in roasted veggies and toss with grated parmesan cheese. Add salt and pepper, to taste.

Serve hot with an extra sprinkle of cheese. This is a full meal for 2-3 people.

Sweet Autumn Veggies

1 sweet potato, sliced thickly
2 medium carrots, sliced
1 ripe pear, chopped
1/3 cup walnut halves
1 tbsp butter, melted
1/2 tbsp olive oil
1/2 lemon, juice only
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp thyme

Preheat oven to 180 C (350 F).

In a large mixing bowl, stir together melted butter, olive oil, and lemon juice. Toss chopped vegetables, fruit, and walnuts in the mixture until well coated.

Sprinkle in brown sugar, cinnamon, ginger, and thyme then toss again to spread the flavorings around.

Spread a single layer of the mixture into a large roasting pan. Roast for one hour, no stirring necessary. Grind a bit of sea salt cross the roasted veggies once they're finished cooking, and serve.

This dish is a hearty side for 2-3, or a small accompaniment for 4-6.

For a delicious Western European meal, serve this with traditionally prepared Corned Beef and some steamed and salted Brussels Sprouts.

My recipe for Corned Beef is simple. Just simmer the meat with bay leaves, a sprinkling of brown sugar, at least a tablespoon of apple cider vinegar, and half an onion, chopped. Simmer about two hours for an average sized cut of corned beef brisket. A standard 2 lb/1 kg roast makes dinner-for-two and a week's worth of lunch meat.

One Hot, One Cold

When Autumn and Spring drift into these Australian lands, I can share recipes to my heart's delight, as the weather of both northern and southern hemispheres is similar. But, in these simmering summer months, I find it hard to get in the sharing spirit, knowing only half of my friends can relate. So, here's the solution. One hot and one cold! I hope you enjoy these treats. They keep me and mine comforted in the winter and refreshed on a summer's morn.

Sweet Honeyed Cornbread

3/4 cups sugar
1/2 cup honey
2 eggs
1/2 cup butter or margarine
1 cup milk
1 cup water
2 cups cornmeal (or fine polenta, for the Aussies)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt

Preheat oven to 190 C (375 F).

Crack eggs into a large bowl, whisking gently, then add butter, sugar, and honey. Cream together these ingredients then slowly add in milk and water.

In a separate bowl, sift together cornmeal, flour, baking powder, and salt.

Add dry to wet, mixing until just combined as over-mixing will toughen your bread. Pour into a lightly greased pan.

Bake for 40 minutes, or until a knife inserted in the center comes out virtually clean. Cool for 5 minutes, slice and serve warm.

This is great served with green beans and potatoes, cooked with ham hock. Also excellent with chili or stew. I'll have to include some of those recipes at a later date.

Dried Delights Granola

4 cups rolled or steel-cut oats
1 cup wheat germ
2 tbsp brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup crushed or sliced nuts (I like almonds and walnuts!)
1 cup dried fruit (raisins/sultanas, dried cranberry, chopped dates*)
1/2 cup honey
1/3 cup canola oil
3 tbsp water

Preheat oven to a very low heat, around 150 C (300 F)

Mix together the oats, wheat germ, brown sugar, cinnamon, salt, and nuts and set aside.

In a small pan, stir together honey, oil, and water. Heat until simmering. You can also do this, carefully, in the microwave. Just don't look away for too long!

Stir the hot syrup into your dry mixture, making certain all ingredients are very well combined. Grease two large, rectangular baking pans or cookie sheets and spread the moistened mixture evenly between them.

Bake for 30 minutes, occasionally stirring the granola to achieve equal browning.

After 30 minutes, add in any dried fruit you're including (*except for dates! These harden too much in the oven and should only be added in after the mix has baked and cooled). Bake for an additional 30 minutes or until the granola is golden brown.

Cool on trays, undisturbed. Once the granola is cool, gently break apart with a wooden spoon to create small clusters.

Place your freshly made granola into an air-tight container and enjoy for the next two or three weeks!

Recipe makes roughly 2 litres or 2 quarts, and is delicious as a breakfast cereal, or layered on top of yogurt with berries or chopped fruit on top.

An Abundance of Life

It's hot. No, that's not right. It's blisteringly hot. Yes, that nearly covers it. With "vacation" winding to a close on the Suburban Plot, we find ourselves in the belly of a record-breaking beast of a heatwave. In just the past two days we've scaled thermal heights I thought impossible outside of Death Valley, seeing temperatures of 122 F (50 C) in sunshine, 113 F (45 C) in the shade. Oh yes, it's hot. But, though life may struggle in the heat, it does not vanish or even pause for very long.

In the weeks since New Year's, despite our efforts to avoid all forms of work or change, we've been repeatedly visited by the all powerful Fairy of All Things Living. She has beaten us over the head with her magic stick of Lots-n-Lots, and we've surrendered to her will.

The first thwack of the fairy's wand came on January 9th when our beloved kelpie-cross dog, Laney, began panting and scratching, plodding and pacing, and gave birth to her litter of unexpected puppies. Hubby and I had placed bets on the date and size of delivery many times in the days following Christmas, but all such things come in their own time (and number). The husband was banking on three, possibly four pups. I put my money closer to seven. Neither of us had any notion that we'd soon be playing host to eight little wrinkly balls of canine cuteness. But, out they came, and our evenings have never been more amusing.

The little fluffballs, now three weeks old, are smelly, and noisy, and pee on just about anything, but then they lick your chin or roll over for a bit of belly scratching, and all is forgiven. We have five weeks more with seven of these eight critters (we're keeping one), and I'm positive it will be a laughter-filled adventure.

One might think adding eight living creatures to our home might be enough to appease the Abundance Fairy, but no! She came back for a second swat just days after the puppies breathed their first. She brought with her a staggering near 13 kilos (28 pounds) of apricots. Our huge, ancient "Plum-ricot" grafted tree, for the first time in hubby's recollection of his five years here, burst forth with enough fruit to keep us well stocked for over a year.

But, wait—There's more! Unsatisfied with my hours of jam stirring, chopping, blanching and packaging, that crafty fairy thought it great fun to toss in over 22 kilos (49 pounds) of tomatoes! So, it was onto evenings spent with the husband, dicing tomatoes for jar upon jar of fresh red, green, and black beauties, and some of the best marinara sauce I've ever made.

Content with what small respite we've enjoyed since the holidays, the deluge of home-and-garden goodness has prompted my enthusiastic return to the blogosphere and all the wonderful people she holds. The next few posts will delve into the dirty details of all we've done in our month off from home improvement and online interactions. I'll be posting photos of the finished (and semi-finished) rooms of our house, recipes for our recently harvested produce, a view into our new, lighter summer breakfast, and how we're managing to keep our garden alive through such murderous heat.

The bread dough is calling for a punch and knead, so that is the end, for today. I do hope you'll rejoin our journey and continue to share yours as well. Oh, and Margo? I haven't forgotten you, and will happily post my Honey Cornbread recipe in the next couple days.

Hazy Crazy Holidays of Summer

Christmas and Hanukkah have passed us by, expanded waistlines and shredded piles of spent gift wrap have been left in their wake. Tonight, the eve of the new year, will conclude my first holiday season in the land down under.

It's been a busy season, jam packed with home project mania and brief forays into the real world for family dinners and shopping trips, but all went beautifully well, in spite of the 33 degree (that's 90+ Fahrenheit) temperatures. Even our garden, chocked full of tender seedlings, weathered the miniature heatwave well. We were so pleased!

Christmas and Boxing Day, themselves, were delightful and filled with more food than anyone should eat in a lifetime. The City Mouse will have to resume her health regime in earnest, post-renovations, to recapture a smidge of lost weight gained over the festivals of food. We did have one adorable companion over Christmas lunch in the form of a fuzzy little Koala, curled up in the cradle of a gum tree just a few steps from our outdoor locale. It was a beautiful sight.

The barrage of home improvements still dominates our every waking moment, but the end is drawing near. Today we pick up a handy-dandy floor sander and begin the process of refinishing our floors. It's daunting, as there are layers of thick, black goo across some of the flooring, but we hold faith that all will glow a beautiful, piny hue when we are done. This new phase of our mad dash toward increased home value means that we will be taking full advantage of the outdoors, this week, with plans to camp out Thursday, Friday, and Saturday, allowing our floors to dry.

Some of the first real harvest has come in from the garden, lending itself to our delicious dinner of green beans and potatoes cooked with ham hock. How else could one serve such a southern treat than with sweet honey cornbread and big glasses of minted iced tea? It was delightful!

During our backyard camp fest, we intend to use up some of the early tomatoes, a few more beans, and hopefully a green pepper or two. I think what I'm looking forward to, most of all, is a camp breakfast of stewed, fresh apricots from our tree. One sunset colored beauty found its way into yesterday's snack time and the harvest promises to be sweetly perfect.

I'd be remiss if I didn't mention the thoughtful array of gifts we received, this fine holiday, with American treats sent from home, fabulous project books for the hubby and a Ball Home Preserving superbook for yours truly. There were vacuums and shoes, gift cards, seedlings, and bakeware, plus some lovely donations toward our future rainwater tank.

Our own gifts to the relatives were made on a shoestring, consisting mostly of photographs the hubby and I have taken over the last year, packaged for friends and family in envelopes decorated with scrapbooking supplies and sent with much love. Hopefully next year we will be enjoying our holiday in cooler American climes, instead of taking a dip in the pool. Though a good swim is never a bad thing!

Perhaps the biggest gift has come wrapped in another gift all its own. Our present to each other was, of course, our beautiful pup, Laney. But she too had a bit of giving to do and just three weeks after her adoption, she decided to let us in on a bit of a secret. She's pregnant! Yep, that's right. We adopted ourselves a pregnant dog. We estimate her to be in week seven with two to go until these new little critters join our family. We will be keeping one pup and giving the rest away. An inconvenient gift, but one we are growing to love.

For now, we are off for a day of pulling up carpets and sanding down floors. It will be several days before we have net access again, and "vacation" begins January 6th. From that date on, this suburban plotter will be gleefully returning to frequent updates and big news of harvests and kitchen doings. Until then, be well and happy and enjoy your New Year!

Comforts, Chaos, and Serendipity in a Can

The mania of remodeling, renewing, and refurbishing continues on the Suburban Plot, holidays notwithstanding. The stack of dramatic before-and-afters piles higher with every day and, still, the To Do List remains chocked full of fun for the whole family.

There was a fair bit of good fortune involved in this weekend's tasks. You see, more than six months ago, even before our wedding, the husband and I chose a medley of colors for the kitchen-dining-living wing of our little house. Each room bleeds into the next, so we were particularly mindful of the visual harmony of all three paints. For half a year those paint chips have remained taped to our dining room wall, never forgotten but financially out of reach, for paint seems an absolute luxury when one is budgeting for sufficient groceries.

Then a miracle occurred. A genuine miracle of interior design. An intervention of divine decoration! When mixed in proper proportions, two spare cans of paint, one left over from hubby's workplace, another the bare remainders of our hallway work last fall, these two colors blended to a nearly perfect match of our little golden kitchen paint chip! And thus, Kitchen Phase 2 was begun.

I swear, if we get much luckier, I might collapse. The To Do List has become our holy book, its happy little ticky-marks our mitzvahs and commandments done well, its unchecked items our sins and transgressions. Oh yes...we know when we're licked. We are resigned to two more weeks of slavish work and keep only the hopeful results of home inspection and the promised month of break from any home improvement as our beacons of salvation off in the distance.

Amidst the plaster dust and paint fumes, a girl sometimes finds herself in need of the comforts of quieter times gone by, and the City Mouse had a serious hankering for a big, steamy bowl of Chicken and Dumplins. That gooey southern dish just can't be beat for full-on innards-warming grub that lands in the tummy like a load of bricks.

I've struggled, since my immigration, with duplicating the chemical goodness of the Bisquick dumpling and came a step closer, Saturday night, with a baking soda biscuit recipe, homemade chicken stock, and some boneless thigh meat. I still need to find a way to make the dumplings a little less dense and a smidge more breaddy. Experimentation will win out!

But for now, this home renovator must obey her paint can masters and return to the brush for another day of first and second coats, and yet another "after shot" for the stack. I apologize for the delay between posts but, as you can tell, time is a precious commodity these days. Soon, your daily updates will return!

Sweet Green Southern-Fried Pride

Few things scream Deep South like the mild tang of green tomatoes. Other cultures dabble in the land of the un-reddened, unripened fruit, but Southerners embrace it with big, wide, opened arms. With the pending harvest of dozens taunting us in its tempting green state, this Southern American girl caved and cooked up a couple green tomato delights, this week, thanks to the enormous third-of-a-kilo greenies we plucked.

Lamb for Two, Over Sweet Pasta Verde
A small handful of raisins (sultanas)
A fair splash of Verjus or a mix of light fruit juice (white grape, apple, etc), lemon juice, and a drop or two of white wine vinegar, for plumping the raisins
1 large green tomato, diced
1 spring onion, finely sliced
1/2 cup fresh or frozen peas
Sugar, salt, and pepper, to taste
2 servings of your favorite pasta
Olive oil
2 sprigs fresh basil
1 sprig fresh mint
2 servings of roasted, rested lamb (sea salt, minced rosemary, fresh pepper, garlic, and olive oil rubbed over lamb roast and cooked "low-and-slow" at 170C/330F until desired doneness)

Stir raisins into verjus or fruit juice mixture and cook over low heat until the raisins have plumped. Set aside, reserving the juice.

While your raisins are busy plumping, chop, slice and dice the green tomato, spring onion, and herbs. Toss the tomato and onion into a medium-hot pan and saute gently, re-adding the raisins and liquid in once the onions become translucent. Cover and simmer while setting your pasta to boil.

Drain the pasta and keep warm with a lid, drizzling with just a touch of olive oil to prevent clumping, stirring the chopped basil and mint in with the pasta as it cools.

Uncover the green tomato sauce, seasoning to taste with dashes of salt, pepper, and sugar until it makes you swoon, reducing the liquid to intensify flavors. If you have some pan drippings from your roast, add these to the sauce judiciously, as they may be very oily. Stir in the peas and warm through.

Stir together pasta and sauce and arrange in the center of each plate. Lay a few slices of warm, medium-rare to medium lamb over top the pasta and serve. If you aren't a fan of lamb, this recipe would work beautifully with nearly any meat you can imagine, or alone as a summery vegan dish.

Oh, and if you still have a few slices of green tomato left over...whip up a real Southern, down-home meal with some fried green tomatoes. Here's my quick recipe for this crispy, tart treat.

For a crunchy, tasty tomato, start with some chicken. Don't laugh! I'm serious. Get together a few drumsticks, wings, breasts, whatever you like, some good frying oil and a deep pot. Heat the oil while you mix up some self-raising flour, salt, lemon pepper, cayenne, oregano, marjoram, and whatever else makes you smile. In a second bowl, whisk together egg and a splash of milk.

Once the oil is hot enough to sizzle, but not enough to smoke, dredge each piece of chicken in the egg wash, then into the flour mixture, shaking off all excess. Re-dip into the wash, then again into the flour, then (with long tongs!) lay gently into your hot oil, being careful not to overcrowd.

While the chicken fries, soak sliced green tomato in the egg and milk wash. Add a good sprinkling of cornmeal or fine polenta to the flour mixture, and a little extra salt.

Remove the chicken and set to drain over paper towels, covered loosely with a piece of foil or a warming lid, then double-dip those beautiful green tomato slices just like you did with the chicken. Fry them in the same oil, making sure to evenly brown both sides. Drain and serve with some cool sliced beets, a big pile of steamed peas and carrots, and a tall glass of sweet iced tea, cryin' out "Oooo Lawdy," as you dive into these Dixie dishes.

Chef du Chien: Meatloaf and Sweet Treats

Yet another report crossed the airwaves, in the past month, telling of tainted ingredients in commercial dog food products. Last time, it was Melamine causing organ failure. This time? Salmonella in the chicken meal used to make a few major brands.

It's unfortunate that folks can't trust the foods they buy for their best furry friends, and it makes us even more resolved to provide good, whole foods for our little pup. So, yesterday, as the husband plastered and sanded the bathroom to prepare for my paint job, I turned our kitchen into a doggie delicatessen, whipping up a couple weeks' worth of food for our Fido.

Chicken and Potato Loaf
1-1.5 kg ground meat, or ground meat and bone (we used chicken carcass)
.5 kg diced potato
.5 kg chopped veggies (we used 2 carrots, 1/2 apple, 1 pear, and filled it out with cabbage)
2 eggs, beaten
1 tbsp Vegemite (For nutritional yeast and Vitamin B)
1/4 cup whole wheat flour
1/8 cup fine cornmeal or polenta
1/2 cup rolled oats

Chicken and Rice Loaf
1-1.5 kg ground meat, or ground meat and bone (we used chicken carcass)
1.5 cups dry white or brown rice, prepared
.5 kg chopped veggies (we used 2 carrots, 1/2 cup green beans, filled it out with cabbage)
2 eggs, beaten
1 tbsp ketchup (tomato sauce, for Aussies)
1/2 tbsp olive oil
1/4 cup whole wheat flour
1/8 cup fine cornmeal or polenta
1/3 cup rolled oats

Preheat your oven to 180C (350F).

Mix up either recipe, or improvise your own, adjusting liquid levels with water or meat broth, as you like, or adding extra flour if the mixture is too wet.

Chop and steam all the fruits and veggies, steaming them to soften. While the veggies cook, stir together the meat and eggs with any oats, rice, flours, and meals, along with adding flavorings (Vegemite, ketchup, oil, etc). Combine the meat and veggie mixes.

Divide the recipe between two large loaf pans, or one 9" square casserole dish. I like to line mine with a bit of aluminum foil and a light spritz of oil spray for easier removal after baking. Press the mixture tightly into the pans and bake for an hour.

Cool completely, then wrap in plastic or foil and freeze until needed.

Tip: Our local butcher offers 5 kg (over 11 lbs) of ground "chicken frames" or carcass for $5. That makes over half a month's food for our pooch!

Feeding amount: This varies from dog to dog, but our Laney (a 23kg/50lb Kelpie/Hound mix) gets 1/2 loaf, around .75 kg prepared, per day. We will adjust if we notice any weight changes.

Peanut Butter Honey Dog Treats
1 cup whole wheat flour
1/2 cup white flour
1/2 rounded tbsp baking powder
1/2 cup milk or water, plus a splash extra if the mix is too stiff
1/2 cup peanut butter
2 tbsp honey

Stir dry ingredients together and set aside. In a separate bowl, whisk up milk and peanut butter until well blended, stirring in honey until smooth. Combine wet into dry ingredients and mix or knead until a firm but pliable dough is achieved.

Turn the dough onto a floured knife-safe surface and roll to 1/4 inch (about 6mm) thickness then slice into bite sized chunks. If you're particularly fancy, or extremely bored, you could use cookie cutters to make little dog bone shapes, or similar, but I opted for the ever stylish rectangle.

Spread the uncooked biscuits across a greased or lined cookie sheet and bake. Cooking time depends on your oven and preferences. Ours were firm and chewy after 25 minutes, crispy and crunchy after 45. We prefer crispy treats for our pup. Good for her teeth!

Cool completely on the tray then seal into an airtight container. This recipe makes about 35 3/4" x 2" treats.

Presents, Plaster, and Pie

My, oh my, another busy weekend on the Suburban Plot. The garden has received some unprecedented, and much needed, rain, and thus has lost our focus for the past few days. So, our attentions have remained inward. Though, my daily inspection did reveal fresh wheaty, tasseled plumage sprouting proudly from the 3 Sisters Corn, and a few summer broccoli and cabbage seedlings pushing their way toward the sun.

Christmas is upon us and today I managed, with Bing Crosby's Holiday Inn and Going My Way for atmosphere, to finish up our homemade gifting for the overseas crowd. I'd dearly love to share what we got for my family, but a fair number of them read these entries and I'd hate to spoil the surprise.

The gifts are simple, nearly free, but there is a lot of love wrapped up in those decorated envelopes. Packages take longer than letters, so the seasonal cards will go out early next week. The postman complemented the wrappings, so I hope the American folk enjoy them.

After having accomplished measured recovery of the house from Kitchen Phase 1, we've handily wrecked it again with Bathroom & Laundry Phase 1 and Hardwood Floors Phase 0.25. Ah, the joys of home renovation! It really amazes me how we're somehow doing this without spending much money, at all...as in barely even over $100. Of course, the gift of second-hand kitchen cabinetry helped more than one could imagine.

We will soon search for a good home for our old cupboards and shelves and I'm considering a cheap classified sale or, failing that, seeing if any place would accept them as a charitable donation. I'm curious if Salvation Army takes such things.

One very negative aspect of all this manic toil is the total lack of time and creativity it lends to my cooking. There have been multiple incarnations of homemade bolognese sauce with pasta and veggies crossing our table in the past two weeks, and even a night of take-out pizza. Though, I did attempt a shred of crafty cookery, reworking last week's delectable Rustic Lamb and Pear Casserole into a tasty mixed meat and vegetable pie. The recreation scored 10 out of 10 on the Hubby Dinner Rating Scale, so that's a definite win! Perhaps when we head to the "Salvos," as it's known here, to enquire about donating the kitchen, we'll pick up an old crockpot to aid in my construction site cuisine.

If you care to try the pie adaptation, whip up a good, strong double-crust pastry of flour, olive oil, salt, and milk, then saute a bit of meat (I used ground beef), an extra carrot, some spring onion, a touch of minced garlic, and tomato paste—season to your liking. Stir in the leftover Casserole and you're ready for some crusty action!

Pre-bake your bottom crust, after venting with a few fork punctures, for 10 minutes at 180C (350F), fill, cover with the top crust, poke a few more holes, and bake at 205C (400F) until the crust is lightly browned. Serve with a dollop of ketchup, sour cream, or fresh and clean!

Steamed Brussels sprouts are my recommended side—the pickle is optional.

Rustic Lamb and Pear Casserole

On the rare, drizzly Spring day in South Australian, one is inspired to forget that the seasons are reflected in this hemisphere, and that forgetfulness allows you to pretend your way back to Autumn with its rich, hearty flavors.

Today was just such a day. The fridge, bursting as it was with veggies soon to go off, tempted me into satisfying my craving for a meaty, sweet dish of dark day comfort food. A lightly fruited peasant dish of lamb, vegetables, and fruit is what came of that craving.

The recipe is enough for four ample serves, but if cooking just for two, follow our lead and turn the leftovers into a wickedly beautiful lamb pie.

Rustic Lamb and Pear Casserole

1.5 cups diced lamb
Cornflour (cornstarch)
1 medium onion, coarsely chopped
1 stalk celery, diced
1 carrot, chopped
4 small potatoes, in large dice
1 overripe pear, chopped
4 white mushrooms, sliced
1-2 cups broth or stock
1 tbsp blue gum honey (or other mild variety)
1 sprig each fresh mint, oregano, and sweet basil, coarsely chopped
1 tsp fresh rosemary, chopped finely
3 bay leaves
salt
pepper

Preheat oven to 200C (400F).

Dust the lamb in cornflour and just brown in a skillet, then set it aside and cover to preserve the steam.

Chop all the veggies and, in a small amount of oil or oil spray, lightly sautee onions, carrots, celery, and potatoes to mingle the flavors.

Sprinkle additional cornflour onto the cooked veggies and add one cup of broth and the honey. You can use any broth, really. I had a mix of chicken and lamb stock on hand. Stew vegetables until stock thickens to a light gravy, adding more broth as you see fit, seasoning with salt and pepper, to taste.

Stir in herbs, pears, and mushrooms, cooking for only a couple minutes. Add the full mixture, plus the lamb, into a large casserole dish. Bake for an hour, checking occasionally to see if more broth is needed.

Serve with thick slices of wholewheat bread and steamed greens or a crisp salad.

The Aromas of Gratitude

The day began with bowls and spoons, whisks and cups, and a whole lot of mashed, roasted pumpkin. With Meg Ryan and Tom Hanks chick-flicks keeping me company on the television, I whipped up some delicious pumpkin bread, thanks to the recipe Mom sent from the Paint Bank Ladies Auxiliary cookbook. An adjustment here, a substitution there and this country women's recipe helped to produce two beautiful, mahogany loaves.

City Mouse Pumpkin Bread
3 rounded cups bread flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 tsp allspice
1 tsp nutmeg
2 eggs
1 cup oil
2 cups sugar
2 cups roasted pumpkin, mashed
3/4 cups raisins (sultanas)

Preheat oven to 180C (350F). In a large bowl, beat eggs until fully blended. Add oil, sugar, and pumpkin, whisking until relatively smooth. In a second bowl, mix remaining ingredients and fluff with a whisk to incorporate more air. Add the dry to the wet and stir until well mixed, adding in raisins at the last minute. Lightly grease two loaf pans with oil spray and dust with flour. Pour the mixture evenly between the two pans and bake for an hour, or until an inserted knife comes out clean. Cool out of the pan, on a board or wire rack. Slice and serve with steaming hot coffee or tea!

As that bread tempted both Laney-dog and myself with it's sweet aroma, it was time to prepare the pie. Oh yes. Pumpkin Pie. The one thing that makes any day Thanksgiving Day. This year's turned out to be the best pumpkin pie I've ever made. I really should write these things down. But I think, if I try, memory will serve.

Next came the veggies that needed chopping, the homemade bread that needed to be dried and diced for stuffing, and myriad other ritualistic practices I've always associated with this forth Thursday in November...even if we were celebrating on the Friday after.

While goodies baked and cooled, treats roasted and fried, I set myself to work washing up the mess I'd made, laying the table, and deciding just how many serving spoons one really requires for a fulfilling life.

Everything turned out fabulously! I couldn't have been more pleased. Though far from home, and one day off schedule, it was the nicest Thanksgiving dinner one could hope for, not to mention being a first for my Aussie husband. But what man wouldn't love a holiday devoted to bountiful food? Even the dear pup shared in the festivities.

I think that is my favorite thing about Thanksgiving. There's just that one thing that makes it my favorite holiday. It asks for, and expects nothing.

I love Halloween, don't get me wrong. And though I'm not of that religious persuasion, I am very culturally ingrained in Christmas and, to a lesser degree, Easter. But all of those fine days ask for candies and gifts, requiring money and pomp, even on the most modest levels.

Thanksgiving asks none of these things. It asks only that we come together we put aside our yearly sorrows, and show gratitude that we've got what it takes to provide ourselves, and loved ones, a feast proportionate to our means.

How lovely it would be if all countries, the world around, adopted the spirit of such a day. Gratitude. Appreciation. Love. Happy Thanksgiving, everyone!

Recipes Lost in Translation

Last evening, I was taking the pooch out for a wander in the front yard when our neighbor, Janet, dropped by. She has been thoroughly charmed by our sweet pup, but the dog seemed to be an easy entree into what she really wanted from us.

Janet is a lovely grandma of Scottish extraction, who lives to our left with her garden-mad husband, Eddie. She's often seen strolling across the street to visit those we believe to be her children and grandkids. It's a very closely knit neighborhood, aside from us.

We chatted a bit, and she rather timidly asked, "Are you American?"

"Why, yes I am," I answered, not finding the question unusual, in these parts.

Well, my reply seemed to relax her and set off a rapid-fire explanation that she is on a mailing list for recipes, but that all the recipes are in American terminology, leaving her a bit flummoxed on what ingredients to use and when.

I happily clarified a short list of foodstuffs, and she so kindly offered us a huge, beautiful pumpkin from her garden, for my Thanksgiving pie. But the exchange left me wondering how many folks out there struggle with this very thing. Google can be a great help, but what if you just can't find that ingredient you need?

So, in honor of Janet, I have built this small list of American-to-Aussie ingredient translations. I will attempt to freshen it up a bit, over time. Happy cooking!

Cilantro	The green, leafy part of coriander plants
Coriander, seed or ground	The powdered coriander form, often used in curries
Cornmeal	Finely ground polenta
Cornstarch	Cornflour
Filé Powder	Ground sassafras leaves. Used as a last-minute thickener for gumbos and other Cajun/Creole dishes.
Graham Crackers	Sadly, there is no Aussie equivalent. Usually these cookies are crumbled for use in a sweet pie crust. You could substitute most types of tea biscuit. Gingernut works well.
Half and Half	A 50/50 mix of milk and pouring cream. Thickened cream doesn't work as well.
Ketchup/Catsup	Tomato sauce
Powdered/Confectioners Sugar	Icing Sugar
Pumpkin	In the U.S., this specifically refers to an orange-shelled pumpkin, typically used for making Jack-O-Lanterns, and fall dishes like pies and breads.
Pumpkin Pie Spice	A blend of nutmeg, ginger, cinnamon, and allspice or ground cloves, used mostly for pumpkin custard pies.
Squash, summer	Similar to yellow and patty-pan baby squash varieties in Oz, but much larger and tastier. Can also include zucchinis.
Squash, winter	Pumpkin, including Butternut, Jap, Queensland Blue, etc.
Tomato Sauce	Tricky! Aussies reading this in an American recipe should think of it as a bolognese sauce before the meat and veg are added.

Canine Cuisine: Brekky Muffins & Dinner Noodles

I'm not one for spoiling our furry friends. I do my best to treat dogs like dogs. On the other hand, I love to cook and will take any possible opportunity to try something fun in the kitchen.

So, each week, I'll be whipping up Laney's biscuits and dog food, trying to find the right balance of nutrition to plump up our bone-skinny pup. I hope you enjoy!

Oh, don't forget that nearly every recipe is workable for we mere humans, too!

Laney's Brekky Muffins

1 3/4 cups rolled oats
2 eggs, beaten
1 cup light yogurt or sour cream
1/3 cup light cream cheese
1 tsp vanilla
1/4 cup olive oil
2 granny smith apples, peeled, cored and chopped
2 cups whole wheat flour
1/2 cup brown sugar, packed
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
splashes of milk and apple juice

Note: Please remember to omit raisins, sultanas, and nutmeg from any muffin recipe intended for your dog.

Preheat your oven to 200c (400 f).

Get two bowls. In one, beat the eggs well, add in oats, yogurt, cream cheese, oil, and apples. Mix until moistened. In the second bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt, mixing until well blended.

Add the dry to the moist and stir a few times, wetting lightly with milk and apple juice until ingredients are just moistened.

Line muffin cups and give a light spritz with an oil sprayer or non-stick spray. Spoon enough mixture into each cup to fill them nearly to the top.

Bake for 20 minutes, or until the tops are browned.

Cool, serve to the pups, and have one for yourself! These treats work for the whole family.

Puppy Pad Thai

1 tbsp sesame oil
2 cups poultry, ground or chopped
1 handful parsley
1/2 cup bean sprouts
1 egg, beaten
1/2 cup carrot, grated
1 tbsp peanut butter
1/2 tbsp honey
2 cups rice noodles, cooked and chopped (could substitute brown or white rice)

Prepare just as you would for yourself, in fact, this recipe came about as I was craving Pad Thai for us bipeds and thought that, with a few modifications, it would make a lovely dinner for doggies too!

Sautee the meat in a bit of sesame oil, adding in parsley and bean sprouts, stir-frying until cooked through, as sprouts sometimes contain bacteria harmful to pup. Stir in beaten egg, peanut butter, and honey to coat chicken and veggies.

Soften the rice noodles for a few minutes, in water just off of boiling, then drain and chop coarsely so long noodles don't get stuck in pup's throat.

Turn off the stove and stir in the chopped noodles and grated carrot, mixing well to coat everything in sauce and juices.

Cool to moderate temperature and serve it up to your favorite mutt!

These recipes are Laney-dog approved.

Gone to the Dogs

Oh blogaverse, how I have neglected thee! And the first thing I must do upon my return is to ask for a little advice.

Someday soon, I will spill all on the organic, green beauty that is the Barossa Wine Valley, but for now, I need to introduce a new family member.

This is our, as yet unnamed (though we're leaning toward Laney), newly adopted dog! She is a beauty, and will be making her way through our front door on Sunday afternoon. I have no shame in saying I've been like a whiney kid before Christmas, waiting for Sunday to arrive.

We're adopting her from a wonderful, generous woman who operates a rural no-kill, non-profit, non-government shelter on her riverland farm. In addition to her work with abandoned pets, she and her helpers also bring local folk's pets into the city, four hours away, for less expensive medical care. Should any Aussies read this, please consider adopting your next pup from the Moorook Animal Shelter, just west of Renmark, SA. They will rehome at least a number of their rescues interstate.

On to the needed advice! We've decided to make Unnamed Beauty's food, at home. I have done some research and have devised the basic recipe below, subject to change in protein types and available starches and veggies. With 12kg of quality dry food running nearly $40 AUD, this seems a much more sensible option.

Meat Week Pupper Dog Food

1 cup cooked ground turkey, with ground bone

1/4 cup cooked sheep heart

2 cups diced potato

1 cup rolled oats, dry

Slow-simmer above in enough water to cook and soften, but not enough to make soupy, then add:

1 cup raw veggies*, chopped or grated

Veggie Week Pupper Dog Food

2 cups green & brown lentils, dry

1 cup brown rice, dry

Slow-simmer above in enough water to cook and soften, but not enough to make soupy, then stir in 1 beaten egg and heat through until egg is done. Then add:

2 cups raw veggies*, chopped or grated

*varied amongst green beans, broccoli, cabbage, spinach, and pumpkin/squash

My plea for advice is this. Do any of you make your own pet food? If so, any words of advice, changes to my recipes, or other thoughts? I'm also unsure how much to feed to a medium-to-large 18 month old dog. Usually these things are printed on pet food packaging, which we obviously won't have. I also plan to try my hand at homemade crunchy treats and biscuits, but will need some practice first.

So, dear blogaverse, share your expertise with an expectant and nervous doggie-mom?

10 Fantastic Foods and Drinks You've Always Put Off Making

All we hear in the news, these days, is that the world's economy is faltering. But we don't need news reports to drive it home that property values are stagnating, fuel prices aren't matching up with the decline of oil cost, and food prices are higher than ever.

Take heart! In our home, this financial necessity has birthed some lovely invention, especially in the kitchen. I've spent a good deal of time researching what, exactly, I can avoid buying at the grocer's and begin making for myself.

Added bonus? You get the emotional satisfaction of these hand-crafted treats, made to your perfect preference. Sure, it's a lot of work at times, but in the end it's more than worth it.

Here are ten family favorites you can make all on your own.

1. Bread: The most obvious of this week's list, and still so few actually put hand-to-dough. It may take a bit of trial-and-error to get the flow right, but do give it the old college try. A basic wheat bread couldn't be easier, but why stop there? Spice it up with some cinnamon, sweeten with raisins or jam, or, if you're feeding a strapping Aussie like I am, paint the unformed bread with Vegemite, tomato paste, and sprinkle a bit of cheese for an amazing breakfast and snack bread.

2. Goat Cheese: Ohhhh, nothing will set the City Mouse drooling quite like a tangy, creamy chevre. I'm not sure if it's the farm-fresh in me or the food-snob, but whatever it is, this homemade treat tops my personal list for foods to make in the new year. Find a local goat and as her kindly for a pint or two, or visit your nearest market for some milk-to-go. Roll those chevre logs in your own blend of homegrown herbs and serve it up with the next delectable snack on the list.

3. Wheat Thins: These delicious darlings will be spreading their toasty aroma through our kitchen, tomorrow. What wonderful sensory therapy! Costing next to nothing in materials, and with only minimal effort, you can have these crispy warm crackers anytime you want, sans the $3-$4 price tag. If you're watching your fat intake, like I am, substitute margarine for butter, and use light milk.

4. Cordial: Better than soda, cheaper than juice, this UK and Aussie staple may be unfamiliar to North Americans. Raid the nearest berry bush and simmer yourself up bottle after bottle of this flavor-maker. My favorite use? A dash of cordial into an icy glass of soda water. Instant Italian Soda, right in your kitchen, without the trip to Starbucks.

5. Yogurt: And Yoghurt too. Say it however you like, but what breakfast can't be improved with a creamy little dish of this honeyed, fruited or vanilla-flavored dream? We have a small bit every day. Unflavored, it is the ideal starter for tzatziki sauce, labneh, and other tempting Mediterranean accouterments.

6. Salad Sprouts: Nothing spruces up a hummus sandwich like a handful of refreshing alfalfa or broccoli sprouts. And what Pad Thai is complete without healthy helping of crunchy little sprouted beans? When store-bought, these crispy additions can often be soggy and slimy before they even hit the plate. Home-sprouted, they can be grown in amounts small enough for the occasional muncher.

7. Tea: Why rely on a shelf-weary tea bags for your cuppa when you can have your own satisfying assortment of home-mixed brews? With homegrown berries, chamomile, mints, roses, dried tree fruits, and your own aromatic camellia sinensis (basic tea) plant, you can craft any number of soothing blends of black, green, and oolong tea. Want to give the trendy White Tea a go? Just pick the baby tea leaves as you would for green or oolong, and skip the roasting and fermentation stages, heading straight for a fast, early dry.

8. Soda Pop: If, like my husband, you go through one or two canned sodas each day, you can rapidly find yourself spending $50 in fizzy drinks each month! How great would it be to bottle up an array of your own, personalized root beers and sarsaparillas, cream and grape sodas, and ginger beer and ales? Not only could you keep cool all summer, but a basket of your home brewed, hand-labeled bottles would make a beautiful gift for loved ones. We're definitely giving these recipes a try at the Holidays!

9. Beer and Ale: Kiddie-pops not working for you? With some experimentation you can cook up some adult beverages, microbrewed to your specifications. Don't try it for a quick fix, as proper beer takes weeks to ferment and fizz properly, but a swig of your home brew on a hot day just can't be beat.

10. Toffee and Taffy: Few among us are without memories of wax-wrapped toffees in our grandma's candy dish, or dime store sweet treats bought with a week's allowance. I know I have heady childhood thoughts of the clean, warm scent of salt water taffies made on the Rehoboth Beach boardwalk. Relive it in your kitchen, and have a great project to work on with your kids, twisting toffees and having a real old fashioned taffy pull!

Whether in the Northern Hemisphere or South, times are nearing when we spend more time indoors to avoid the elements, be they snow or sun, and these are great days for finally getting around to that "I'll try it, someday," project you've considered year-long.

Enjoy these ten things on my procrastination list and make sure to share the fruits of your labors!

Winter or Summer-Pick one, already!

Bonkers weather and gale-force winds have been kicking the crap out of our semi-established veggies. In the course of the last week, we've been as cold as 3c (37.4f) and as hot as 33c (91.4f)!!! That's just not fun for a garden that's really just finding it's roots.

Saturday was spent in garden-free pursuits, what with the oppressive temperatures, hot north winds, zero humidity, and a cloud-cover so heavy it may as well have been a wool blanket. I baked up some yummy banana bread and we took care of every imaginable errand, including buying the last of the spring-planting seeds, a little strawberry bush, and a handful of dime store Halloween decorations.

Today? Barely 20c (68f), and filled with the smells of my husband cooking brunch. He felt guilty for playing video games all morning, so I'm getting a treat of his meal-a-week being far more extravagant than Vegemite-cheese toast. Guilt is a wonderful (and yummy) motivator!

Before too long, we will be out in the dirt and weeds once more. I've a second Three Sisters mound to plant, hubby wants to check on the tomatoes he literally bandaged up this morning (pics soon), he has more bulbs to replant, and it's Watering Day on the Fleurieu. That, along with re-seeding some bald patches of lawn, kneading up some homemade pizza dough, and putting up our meager Halloween display , will keep us right busy 'til the sun goes down.

Oh, how I long for a slacker's weekend.