A Happy Dweller of a Garden Good

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Korobow Vadim

You know, I’ve always fancied myself a gardener. With absolutely no evidence, skill or inclination to back this up. Quite the opposite really: I’ve killed anything I’ve attempted to grow, I sunburn within 8 seconds of being outside, and I’m really pretty scared of bees. (I’ve never been stung, and I'm still waiting for it. I’m pretty sure bee stings – like chicken pox – are something best got out of the way in childhood, because it’s still going to hurt when you’re an adult, and you’re not allowed to cry in public.) It's just that gardening is so - well, lovely. From Beatrix Potter and The Secret Garded, to idealistic visions of self sustainability, gardening is just so very wholesome.

So it was with this foolish sense of optimism, and visions of serene ladies in large hats, that my housemate and I walked across the street to the Garden Centre and harangued the young clerk into helping us set up our very own herb garden.

Now I’m not promising anything. I don’t have any books, magazines or general knowledge about gardening. I’m kind of banking on the fact that if you stick something in the ground, it’ll grow. Think of it as a kind of ‘trial and error guide to a very small amount of gardening’. With pictures!

Parsley, Sage, Rosemary and Thyme. Yes, in that order. Yes, for that reason.

Lettuce and rocket. NB: spread the individual plants out more than we did! See? We trial so you won't error.

We also have onions and mint! Think of all the impending deliciousness!

So it's all going pretty well so far! We bought them in winter, and took them outside in the morning, and brought them in at night to avoid the frost. It all went pretty well, even if we have, somewhat disconcertingly, started to refer to them as our babies. I imagine it might be a bit heartbreaking when we eventually, hopefully, cook and eat them.

I promise to try my very best not to kill them, and to keep you updated on their progress. In the meantime, here are some sweet tunes to garden to.

The Good Gardener - Augie March
The Garden - Mirah
Gates to the Garden - Nick Cave and the Bad Seeds

Lionesses

I've had a strange few weeks. Wonderful, exciting, terrifying. I'm emotionally exhausted, and for once I've turned away from the quietly crooning poets that are my usual comfort: I'm not wont to sit in the dark and have a silent cry, rather I'm craving a little bit of fearless feminine strength. These women inspire me, their music marks the soundtrack to my life, and oh - I love them so.

Neko Case

Neko Case is an indie queen, a red headed bombshell with an amazing voice. She sings about tigers and foxes and men who'll tear your heart out. She's strong, totally sexy, and her music makes me feel grounded somehow, even when I'm crying my eyes out over her broken heart.

Listen to: Furnace Room Lullaby - Live From Austin TX

Joanna Newsom

Joanna Newsom got me through my very first year of university. I hated every minute I spent "studying", and listening to this lass croon about bridges, balloons, and Cair Paravel transported me the hell away from university to a vastly more inspired place.

Listen to: Clam, Crab, Cockle, Cowrie - The Milk Eyed Mender

Kate Bush

Kate Bush reminds me of my mother. Of nights spent lying on the floor listneing to Hounds Of Love and feeling totally out of this world. She's a freakin' goddess, unearthly and fierce and vulnerable all at the same time.

Listen to: The Big Sky - Hounds Of Love

Bjork

My all time favourite Lady Vocalist has got to be the eternally individual Bjork. My love for this lady knows no bounds, she's a staggeringly talented vocalist, a gifted musician and a fantastic producer to boot. I adore each of her albums, they're overflowing with colour, strength and fearlessness. Also, the woman can rock a costume! Lady Gaga eat your heart out. This classy lady occupies a special place in my heart.

Listen to: The Anchor Song - Debut

Watch these beautiful ladies in action too, they're inspiring.

Sugar and Spice and All Things Nice: Easy Muesli Slice

A few evenings ago, whilst half way through an episode of my favourite serial-killer thriller, I was suddenly and inexplicably struck by an overwhelming craving for muesli slice. I can't say where the craving came from, needless to say I'm concerned about the psychological implications of craving baked goods whilst watching this gorgeous man hack up bad guys and stalk around Miami looking broody. But rather than question where my craving came from (potentially getting bogged down in some sort of Freudian appetite analysis) I'm choosing to focus on the positives: my craving was bizarre enough, but the outcome was delicious. A chewy-but-crunchy slice that is so easy to make it's positively criminal. The recipe is my own little creation, and I'm chuffed that the slice turned out as well as it did, given that I haphazardly made this one up as I went along!

What You Will Need:

2 cups muesli (I used a bircher muesli with the candied peel picked out. Peel. Ick.)

3/4 cup sugar

1/2 cup self raising flour

1/2 cup raisins

125g butter, melted

2 lightly beaten eggs

1 tbsp maple syrup

1 tsp cinnamon

1 tsp nutmeg

A liberal pinch of salt

What You Will Need To Do:

1. Preheat your oven to around 180 C. Combine all dry ingredients in a large mixing bowl.

2. Melt butter over a low heat, stirring through the maple syrup. Allow to cool slightly then add to the dry mixture along with the eggs. Stir until all ingredients are wet.

3. Line a 20cm by 10cm baking tray or oven proof dish with baking paper. Spread slice mixture evenly across the bottom of the dish, make sure to press the mixture into the corners of the dish.

4. Bake until golden brown. This took about 35 minutes in my little oven.

5. Once browned, stand slice until cool. Remove the slice from the baking tray and dust with a little icing sugar. I enjoyed my slice with a second episode of Dexter and a strong cup of coffee.

So there you have it, my very first recipe-free baking success. This is the sort of slice that tastes nourishing and wholesome. Perfect for entertaining flights of fancy involving baking for one's sexy serial killer husband. Of course I could've fantasized about baking for this dream boat, but sadly it's not meant to be... The man doesn't eat.

Spanish Melodrama: Balsamic Roast Vegetable and Couscous Salad

You know, I love cooking - but I hate deciding what to cook. I love grocery shopping, but I often get overwhelmed with choice. A few months ago, these factors conspired in the worst way, and I ended up calling a friend of mine from the supermarket in a slight panic.

"Okay, so I know you'll be at my house in about half an hour, but I'm still at the shops. I have about 10 bucks, no idea what to cook and I'm staring at a wall of tinned tomatoes like a rabbit in headlights."

"Right. Do you have couscous?"

"Yep."

"Buy some vegetables. And some wine. I'll sort you out."

We ended up watching 'The Flower of my Secret' that night, a Spanish melodrama by director Pedro Almodovar. And we ended up eating a delicious balsamic roast vegetable salad that has since become an absolute staple in my house. It's cheap, easy, and works with all sorts of vegetables. It's great warm for dinner, and cold for lunch the next day.

Sophie's Couscous Salad

What you will need:

Veggies
1 large eggplant
1 large zucchini
2 punnets cherry, grape or baby roma tomatoes
1 red capsicum
3 thinly sliced shallots

Marinade
1/4 cup balsamic vinegar
1/4 olive oil
1 tbsp brown sugar
2 cloves garlic, finely chopped
A splash of red wine vinegar
Salt & pepper

1 cup couscous
1 cup boiling water
200gms soft fetta

What you will need to do:

1. Preheat your oven to 200 C

2. Dissolve brown sugar with 1 tbsp hot water in a large bowl. Add your other marinade ingredients and whisk well to combine. Season to taste - the marinade should not be immediately sweet, but you should be able to taste the sugar on the finish.

3. Dice zucchini and eggplant into 1-2cm cubes, and slice capsicum into pieces roughly the same size. Cut in half about 2/3rds of your cherry tomatoes, and leave the others whole. I try to leave the smallest ones whole, and halve the rest. Thinly slice shallots.

4. Combine the vegetables in the bowl with the marinade. Stir thoroughly, making sure everything is coated. Let sit for around half an hour, if you have time. Maybe now you would like to clean the kitchen? Have a cup of tea? Call your mum? Clean the house up frantically before your guests arrive? Good idea.

5. Line a baking tray, or two, with tinfoil. This really is a good idea, because the sugar in the marinade makes everything a bit sticky. Chuck your vegetables on the trays, drizzling any excess liquid over the top.

6. Roast for about 20 - 30 minutes. I like the eggplant, capsicum and tomatoes to be well done, but the zucchini should still have a bit of bite to it. When done, put the vegetables in a large, heatproof salad bowl.

7. I normally prepare couscous in a measuring cup. Simply measure out the desired amount, and pour the same amount again of boiling water on top. Stir with a fork, and then cover and let sit for about five minutes. Stir again, and then mix through the vegetables.

8. Serve while still warm, in individual bowls with crumbled up fetta on top.


And if you've got them, some garlic bread, red wine and Spanish melodrama go nicely, too.

A Few of My Favourite Things

Rounding the corner on my walk home

As I sit in bed this evening and type Melbourne is possibly blowing away, disappearing slowly into a giant muddy puddle, or freezing over completely to become a scary icicle ghost town. I wouldn't know, my curtains are drawn, but it sounds altogether antisocial outside. Normally this sort of weather sends me under my doona for a few days, but I'm not hiding under my goose feathers tonight, strangely enough I'm feeling fresh and optimistic.

Before tonights blizzard hit Melbourne I enjoyed a walk home in some delightfully Spring-ish weather, my suburb is overflowing with cherry blossoms, my front yard smells of daphne and sprinkler water. I'm feeling energetic, and I'm oh-so excited about the onset of warmer weather.

So to wave goodbye to the cooler months and say hello to a season of picnics, thongs and delicious summer fruit, here are a few of my favourite things, some recent discoveries that I hope will usher in a happy Spring and Summer.

Fruity Sangria, shared with a lovely lady at a lovely little rooftop ladies lounge

Warm herby olives, brunch in a laneway cafe

Warm chicken salad: the first barbeque of the season

Lemon curd tarts with rosewater fairy floss, from this fine establishment. I plan to recreate these very soon.

Ahh, spring. Will you pull your socks up and stop dawdling please? It's about time things warmed up around here...

Of Acorns and Bowerbirds

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I don’t know why, but these two bands are inextricably linked in my mind, despite the fact that I grew to love them many months apart from each other.

Bowerbirds kept me company for a semester spent studying Bacchus and Shakespeare. “You're the kindling still that burns below my heart / You’re the hooves that lead me through the forest” became a mantra as winter turned into spring. The next winter, I found The Acorn. They brought drums and fireflies to long walks home in the early dark, cups of tea on cold mornings and quiet revelations.

There’s something earthy, dark and mountainous about these bands. Their lyrics are full of forests and floods, lockets, brambles, birds, turning tides and dangerous winds, long journeys in fading light. Each song is a small fairy tale, melodious and whimsical.

The Acorn’s first full length album is named Glory Hope Mountain for the songwriter’s mother, Gloria Esperanza Montoya. I think perhaps that sums them up better than I ever could. You can purchase on their label page, here. And listen to the following, here:

Glory
Hold Your Breath

Bowerbirds have just released their second studio album, Upper Air. You all really should mosey on down to your local friendly music purveyor and have a listen. But if it's a choice between Upper Air and Hymns for a Dark Horse, their absolutely outstanding first album, I'd say start with Hymns.

Start with this:

Hooves
Then this, House of Diamonds

Oh and this. Watch this. One of the best film clips of recent years:

Cooking For Friends (I heart Jamie Oliver)

I hosted a dinner party recently, a reciprocal dinner party of sorts, to thank our guests for a delicious meal they'd cooked for The Boy and I some weeks earlier. I would be lying if I said I wasn't nervous about cooking for said friends, the meal we enjoyed at their place was delicious Okonomiyaki and I wasn't sure I could serve anything as tasty. I thought about 'winging it' and cooking recipe free, but I really wanted to serve something perfect, and with unattainable perfection in mind, I turned to my first (cooking) love for a little help: Jamie Oliver.

I know Jamie isn't everybody's cup of tea, but I adore him. He sparked my interest in food and in cooking, and his fourth book in particular (Jamie's Kitchen) taught me how to fillet a fish, bake bread, make pasta from scratch, and really introduced me to the idea that cooking for friends is fun. And it is, when you relax, and I did, thanks to the below recipes:

Jamie's Simple Baked Lasagne

Jamie's Chocolate and Pear Tart

I didn't alter these recipes much at all. I probably used more herbs in the lasagne than the recipe calls for, and I didn't use anywhere near as much creme fraiche as is suggested either. For the pear tart I baked a pastry shell as per this recipe, it turned out well despite my opening the oven door about thirty times to make sure I hadn't burnt it, and I served the pear tart with a little more creme fraiche which I sweetened with icing sugar and a touch of cinnamon.

When you're cooking for friends who have read your recipe blog, there are certain expectations attached to any meal you prepare, the food had better taste damn good. It had better taste so good that your ceaseless photographing of the meal goes unnoticed, it had better taste so good that your friends won't post "SHE'S A FRAUD!!" comments all over your blog and expose you as an amateur, causing blogging shame. Needless to say, the entire lasagne was consumed, and the pear tart was delicious. Thankyou Jamie, you're my hero! <3