It was a Random Torrential Downpour sort of day in Fiji and I decided that rain or no rain, I was going for a walk. And not just any sort of walk. I wanted to walk in the country, away from the beautiful but polished environs of the resort to see how real people live in Fiji.
So I donned my walking shoes and comfy sundress and asked the boatman to ferry me across the straight so I could stroll along country roads.
I hadn’t gone far before the skies opened and dumped a mighty torrent. It fell heavy and warm and felt absolutely wonderful after a day spent in airports and airplanes. I strolled past boat landings and fields, tidy little farms and seemingly abandoned ones.
I love how Fijian homes are painted in gloriously bright colors, surrounded by flowering trees and bushes, their wide welcoming porches beckoning passersby in for a chat.
The countryside is breathtaking. Lush and green dotted with palm trees and checkered by sugar cane fields and family gardens.
In spite of the pouring rain I was not alone on my walk. Others strode cheerily along in their flip-flops, greeting me with beaming smiles and a hearty “Bula!” as we passed.
By the time I got back I was well and truly drenched, much to the amusement of the taxi drivers I had to squelch past on my way to the boat. But it was worth it!
There is something so peaceful about sunset on my friends farm in Australia, especially after days and days of torrential rains and flooding. It was good to see the ground become firm again after feeling like you were walking on a sponge, good to see the thick, black clouds drift away and clear blue sky take over, good to see the animals perk up, their rain-washed coats glistening in the last rays of the sun.
I liked how happy the wildflowers looked, stretching up for some sunshine.
I loved walking about just before the sun slipped down behind the hills, strolling around the gum trees glowing in the amber light, casting long, cool shadows along the lush green grass.
It was so very good to feel the sun on my face again.
That night I decided to introduce taco salad to the Aussie table and went to town to pick up hamburger and all the fixings. Alas, with the main food distribution center in Brisbane under water, farmland turned into lakes, and disintegrated roads keeping the foods trucks from getting through, many of the grocery store shelves were almost empty. I was able to get a few veggies but there was no hamburger left. Our only option was kangaroo burger (kangaroo mince to my Aussie friends). I was thrilled! 🙂
The kangaroo mince was very lean but had a consistency more similar to sausage than ground beef. I placed it in the skillet and started frying and soon a scent not unlike deer or moose wafted through the house. I added taco seasoning and kidney beans and the somewhat gamey smell virtually disappeared. Piled atop lettuces, sugar snap peas, tomato, avocado, and topped with extra sharp cheddar cheese, the taco kangaroo mince was absolutely delicious. I am officially a fan. 🙂
For more information on where to buy kangaroo meat, click here.
My favorite part of each day in Australia was morning. I would wake early to this view, stare out the window for a while then clamber out of bed and wander out to the back porch for a sit. Twas the perfect way to wake up.
If ever my friends wondered where I was, they could find me perched there looking out at the gum trees and wildflowers, listening to the kookaburras and other Aussie birds twittering away.
Nearly every morning I had breakfast out there: freshly brewed coffee with milk and wildflower honey, and pristine white bowls filled with all sorts of scrumptious Aussie fruits like mild paw paw, tart passionfruit, and sweet mangoes.
I loved gutting the paw paws with all those strange looking seeds inside, then scooping out one juicy spoonful after another of sweet, fragrant fruit.
I learned to make a drink that I’m now addicted to: 1 part mango juice to 8 parts cold club soda. Delicious and so refreshing, especially in hot weather.
Breakfast was always on the back porch, rain or shine. The dogs, Whombat and Fletcher, would join us, nuzzling in for pats before settling down for a snooze. I got to drink coffee out of my very own personalized mug. If you look at the mug below, you’ll know my Aussie nickname. 🙂
I took a short little video for you of the view from the back porch on one particularly rainy day.
When our dear friend Don announced his engagement to his fabulous girlfriend Jen, our cooking club was delighted! We were even more excited when we found out we were going to get to make the Rehearsal Dinner.
This week was our trial run and we had such fun experimenting, tasting, making notes, and giving each other tips on how to make everything just right for the big night. While we cooked, Don and Jen entertained us and kept us supplied with red wine and Brandy Alexander’s. Before long it was time to eat.
We started out with Selwyn’s fabulously fresh salad filled with all sorts of yummy bits: crispy bacon, toasted sunflower seeds, and dried cranberries.
Then it was time for the main course: Cameron’s savory Smoked Pork Tenderloin, Darren’s melt-in-your-mouth Smoked Prosciutto-wrapped Scallops, and his succulent Lemon Risotto. Deeelectable! For the real deal we’re also adding grilled and roasted vegetables.
We rounded off the meal with my Coffee Rum Creme Brulees. They tasted marvelous but melting the sugar properly didn’t quite work out. We have a plan of attack for next time to ensure smooth, glossy tops.
We’ll do everything we can to make Don and Jen’s rehearsal dinner scrumptious and beautiful.
If you’ve had a wedding, what did you eat at your rehearsal dinner?
Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently.
Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel.
Season risotto with salt and pepper. Transfer to bowl and serve.
Krista’s Coffee Rum Creme Brulee
Ingredients:
2 cups heavy whipping cream 1/4 cup granulated sugar 1 1/2 tsp instant coffee granules, ground fine (or coffee ground fine) 4 large egg yolks 1 tsp rum 1 tsp vanilla brown sugar boiling water
Directions:
Preheat oven to 350 degrees F.
Arrange 6 ramekins in 9 x 13 metal baking pan. (MUST be metal or will not bake properly.)
In saucepan combine cream and sugar over medium heat. Bring almost to simmer, stirring to dissolve sugar.
Remove from heat, add coffee and whisk to dissolve.
Whisk egg yolks in medium bowl until just blended. Gradually stir in warm cream, then rum and vanilla.
Using large measuring cup with spout, pour equal amounts of cream mixture into ramekins.
Pour enough hot water into pan to reach halfway up ramekins.
Bake about 35 minutes then chill until cold, about 3 hours.
An hour before serving, preheat broiler.
Arrange brulees on baking sheet and gently press 1/2 Tbsp brown sugar evenly over each one.
Broil 6 inches from heat until sugar melts, bubbles and caramelizes. Watch carefully so it doesn’t burn.
It’s a lovely thing to open up a garage door and be scared silly by a horde of dear friends yelling SURPRISE at the tops of their lungs. That’s just what happened to me my first day in Australia, and I loved it. 🙂 Before I could even catch my breath, I was enveloped in big squeezy hugs from folks I had only ever known online, and who are now like family to me.
We laughed, we cried and suddenly I was blindfolded as they led me to a “surprise” they’d been alluding to for months. When I opened my eyes I couldn’t believe it!! Knowing my love of cooking they had planted an herb garden months before to be ready for my arrival. It was beautiful! Full of delicate cosmos, fragrant allysum and cheery nasturtiums in lovely old pots alongside basil and rosemary and a whole slew of mint. I couldn’t help myself, I cried again. 🙂
We had such fun poking about in there, my friends pointing out this and that, giving me ideas on what to do with a thriving sorrel plant (more on that another day!) and how to cut back the mint just right.
They even set up a little wrought iron chair and table for me where I could do my writing. Such incredibly loving people. I learned so much about selflessness, kindness, and love from them.
After our wander we settled on the back porch with cold drinks and dug into my first Aussie barbecue. Mmm, mmm, good! I was introduced to the most bizarre hamburgers I’ve ever seen in my life – that deserves a post all its own – and devoured my friend Robbie’s deeeeelicious potato salad.
It was NOT your average potato salad, not by a long shot. He started out with a tub of regular ol’ potato salad from the deli, then folded in a dizzying array of delectable additions: toasted walnuts, caramelized onions, bacon, sun-dried tomatoes, fresh parsley, toasted almonds, kalamata olives, and who knows what else. All I know is that it was fantastic, and I happily ate leftovers for the next few days without ever tiring of them.
What is the best surprise you’ve ever received?
Aussie Potato Salad
Ingredients:
1 tub store-bought potato salad olive oil 1 cup chopped bacon 1 onion, halved and sliced thinly 1/2 cup walnuts 1/2 cup almonds 1/2 cup sun-dried tomatoes 1/4 cup kalamata olives, sliced large handful parsley, chopped
Directions:
Place potato salad in large bowl and set aside.
Heat olive oil in frying pan and add bacon and onions. Fry until bacon is crispy and onions are soft. Add to potato salad.
In same pan fry walnuts and almonds until toasted. Add to potato salad.
Add remaining ingredients and stir until well incorporated.
Let sit in fridge 2 or more hours to let flavors meld.
