Friday, October 25, 2013
Tuesday, October 22, 2013
If you agree that we should keep climate change denial on the editing room floor (of newspapers), and have a minute to sign a petition to the major Victorian newspapers, please go here.
Saturday, October 12, 2013
The finished curry- 3 hours later
and the rice
Tuesday, October 8, 2013
Wednesday, October 2, 2013
Budding olive trees- they are absolutely covered this year!
Gravenstein apple blossom buds
Rows of carrot seedlings
Potatoes- we have planted 11 seed potatoes this year, last year we put in 4 that sprouted in the cupboard. Hoping for a bumper crop, and some early ones for Christmas.
Crimson flowering broad beans- I picked and podded a heap on Sunday, and there are more to come.
Oranges and lots of blossom makes the garden smell great
Dwarf pear in blossom
Tuesday, October 1, 2013
Anyway, I bought and ice cream maker a few weeks ago, and this is the latest, dare I say it, healthy batch of ice cream. The recipe is from Nourishing Traditions, and our version is gingerbread cookies and cream.
3 Cups of cream (from grass fed cows). You can substitute a bit of milk if you don't have enough cream.
3 egg yolks (from the backyard is best!)
1 tbsp arrowroot (real arrowroot, not tapioca if possible)
1 tbsp vanilla extract (homemade by us!)
1/2 cup maple syrup
You just beat up the egg yolks, mix in the rest of the ingredients and pour into the machine. I added homemade gingerbread biscuits broken up for the cookies part. They were made with spelt and teff flours, homemade butter, and rapadura sugar, so they are a healthier version too. With a fussy eater in the house, it's important to create nutrient dense foods that you know will get eaten!