Tuesday; fungi fun...

The rain has brought not just welcome wet for the garden it also has encouraged fungi to grow. These have grown on a old stump of wood at the entrance. I am delighted with the shape, delicate vessels to hold water. With time they grow tough and dark in colour.

I am not an fungi expert, but it might be Omphalotus nidiformus the ghost mushroom. I must check at night if it glows greenish.

A shelf fungi has made an appearance as well. 

Photos Text Ts

Kitchen renovation; give me a kitchen and I cook you a meal;

...nearly all done,  waiting for the plasterer to do the cornices.

The Kitchen, small, simple and efficient...

replaced some existing cupboards with new drawers, new cupboards, new range hood.

Kept the retro mosaic glass tiles, stone counter tops, convenient big sink; at the moment all appliances are still working well.
Moved up the ovens for easier access.

I like the open crockery cupboard.

The chandeliers are  Murano antiques.

All the work was done by a local business, Currumbin Kitchen design. 

Many drawers are handy, some are deep for pots and pans and such,  others for utensils. Keeps everything in its place, efficiently and tidy.

the kitchen nook, the place to sip a Campari.. with lots of ice, Tonic and Lemon!

A Thermomix, my lovely neighbour said "posh"; I said no, no, it makes for efficient cooking. Good and healthy food is such an essential and a well organised kitchen helps a lot. Yes, I know, I could cook a good meal if I had just a fire and one pot!

I love open shelving, very handy! My little farm animals, a reminder of the grazing property; sometimes I really miss it, the freedom of a great space, green, golden, brown, with  a sun setting, big and red never seen here....wandering down to the sluggish river, deep and dark; dogs and even Tomy the Manx in tow,,,such wonderful times never repeated.  

Pottery plates from another time, long past, from two very talented artists in Kilchberg ZH. On top of the shelf  the fine Pottery, sculpted and painted Majolica made by my very talented daughter Lilli.

The faucet on the right is water from a very deep well, luckily beautifully sweet and mineral rich.
On the left town water.

Billy loves the kitchen for tidbits falling from heaven.

I have not tidied up the kitchen for the photos; after all it is a kitchen, sometimes tidy sometimes not.





,,the old tired looking kitchen.

©Photos Text Ts

Hell...

Hell

Nothing bores me as much as watching a game, be it football, golf,  basketball etc etc.

 If I believed in hell, I imagine it full of people playing all sorts of games, and I am  forced to watch…Ts

“No sight so sad as that of a naughty child," he began, "especially a naughty little girl. Do you know where the wicked go after death?"

"They go to hell," was my ready and orthodox answer.

"And what is hell? Can you tell me that?"

"A pit full of fire."

"And should you like to fall into that pit, and to be burning there for ever?"

"No, sir."

"What must you do to avoid it?"

I deliberated a moment: my answer, when it did come was objectionable: "I must keep in good health and not die.” 
 Jane Eyre

Psst... I am reading...

The Brewer's Tale  by Karen Brooks

The Brewer's Tale draws upon real places, events, records and people, as well as a documented political and cultural backdrop. All aspects of beer and ale production, the laws and punishment.

A harsh world, England in the middle ages, the Novel starts in September 1405.

The catholic church had everything in its unholy grip. Superstition, Greed, falsehood, the plague everything was ripe and ready to explode.

The passage of time used in the Novel  are those used then by the catholic church.

Lauds was dawn or earlier

Prime was around 6 AM

Tierce was approx. 9AM

Sext was midday

None around 3 PM

Vespers was 6 PM or dinner time

Compline around 9 PM or bedtime

A good read, highly recommended. Ts

Brewing can be traced back to ancient times. It was one of humans earliest efforts to harness the science of biochemistry. No exact date for the first brew is known. It might have happened  10,000 years ago or more when grains became soaked with water and   began to ferment. The resulting smell might have evoked someones  curiosity to sample the  foaming liquid; and  must have found it good.

Brewing then was  a household project carried out by women and could be sold privately. In the earliest times there was a legal code that forbade brewers to dilute their beer and  from the earliest time a tax and a ceiling price was applied also.

Preparation of beer in those times was similar to brewing procedures used today. It was often flavoured with different herbs and spices to add sweetness or cover to much bitterness. Ts

Wednesday; Baby colours...

Sky blue salvia uliginosa

Catharanthus is a genus of flowering plants in the dogbane family, Apocynaceae. Like genus Vinca, they are known commonly as periwinkles. There are eight known species

Pink cosmos...







When my oldest grandson was a toddler he called sky blue and pink "baby colours".



©Photos/ mygarden Ts/ 

30.January 2016

A Sunday, a stove , a cake and egg on my face;

The same cooking stove was used by my parents to cook, bake and keep the kitchen warm in winter. In summer my mother used an electric stove called Therma. It looked similar to  the one I used in my first home in the 1960s,

On Sundays my dad used to cook lunch and he also used to bake a traditional cake, called a Hefekranz (Yeast wreath)

Here is the recipe:

Yeast dough 400 g flour 1/4 teaspoon salt 80 g sugar  yeast (about 20 g) crumbled or a sachet dry yeast, 80 g butter, cut into pieces, soft 1.5 dl (150ml) milk, lukewarm, 1 egg 

Mix all ingredients plus yeast in a bowl. Add butter, milk and egg, mix, knead to a soft, smooth dough. Cover and  let it  rise until it doubles in size.

For the filling: 250 g ground hazelnuts, almonds or pecan nuts, ground,  100g sugar 1 egg beaten, 1 apple, finely grated 1 dl (100ml)  cream;  

Mix all ingredients in a bowl

 6 tablespoons apricot jam for brushing the rolled out dough before adding the filing. 1 egg beaten, for glazing the top of the wreath before baking..

Roll out dough on a little flour into a rectangle approximately 40x50cm,  brush with jam. Spread filling on top. Roll it up into a wreath. Lay wreath into the prepared pan. Let rest for around 30 min. to rise. Brush with egg before baking.

To bake:

50 min. in the lower half, 180 C ( ca.350 Fahrenheit). Remove from oven , cool slightly, remove from the mold, cool on wire rack.

Powdered sugar glaze

5 tbsp icing sugar

1 tablespoon water or lemon juice

Mix icing sugar and water, brush over baked wreath.

It was on a Sunday. Dad was baking a cake, when my mother ( she was a bit of a tease,)  took the  brush with the eggyolk and quickly smeared it all over dad's face. As fate was planing it,  just at that time I returned from skiing, it was a cold but sunny winters day. I opened the kitchen door  and I did not know what was happening but I had a brush with egg yolk smeared all over my face. My dad made big eyes  when he saw it was I instead of my mother. She had left the kitchen and he thought it was her who returned and entered the kitchen again. There was some explanation why I was the victim of this egg yolk assault. We all had a good laugh and it was a joke for many years to come. 

New Electric stove in my first home in the 1960s.

Text/Photos Ts

Thursday a day for Fantasy...

Floating homes; this is my favourite.

In the hands of French photographer Laurent Chehere, contemporary techniques of photo-manipulation are used in the service of a fantastic world, where buildings float in the sky. The series Flying Houses was inspired by the architecture of Paris, Chehere's city.

I would add a floating garden! Ts