by Krista | Oct 15, 2015 | Spring
For awhile now the sun burned grass has crunched underfoot when we walk across the farm, tree branches hang heavy with dust, the air filled with smoke from nearby bush fires. But yesterday, the rains came. Not a lot, not enough, but it came, and we’re so thankful.
This morning the air is clear and fresh, smelling of damp earth and soggy leaves, the ground is spongy, sticking to my boots and making me an inch or two taller by the time I get home again. The whole farm is clean and sparkling and dust-free.
It is glorious.
Yesterday I hustled from pen to pen, hastily feeding up as the storm clouds darkened and thickened and thunder rumbled ominously. I made it back to the house just as the first drops fell and quickly decided that all plans for writing projects, laundry, and dishes were off the table. I was going to enjoy this rain.
I brewed a big cup of Earl Grey tea, grabbed my journal and stack of outdated but still treasured Victoria magazines, and went to the back veranda where I could sit and luxuriate in the storm without getting drenched.
I love Earl Grey tea when it’s raining. It just fits somehow. The scent of Bergamot, the creamy combination of milk and maple syrup. It delights me.
Victoria magazine has been my favorite for as long as I can remember. My Mum had the very first issue and we started collecting them, spending hours reading and rereading them, finding nourishment for our spirits as much as inspiration for life. They were like old friends and I missed them deeply when I had to leave them behind when I moved to Australia. Now and then my friend Parker sends me a few issues, and I cherish them, hoarding them for rainy days when I can sit quietly and thoroughly enjoy each photo and article.
And my journal, dearest non-human friend of all. Isn’t it good to have a safe place to pour out thoughts and feelings, frustrations and fears, hopes and wonderings? To work through all the nitty-gritty of life and relationships and somehow, in the writing, come to clarity, understanding, and peace.
I used to reread my journals, laughing uproariously at my dramatic turns of phrase and my passionate “the world is ENDING” moments. It helped me to see all the highs and lows I’d already navigated, to be reminded that most of the things I feared never took place, and even when they did, I found the courage and strength to face them. There’s something about looking back now and then that gives me the pluck I need to tackle whatever is facing me now.
Mostly my old words remind me to breathe. In and out until the racing heart and thoughts calm to a sensible pace. Life is always going to be topsy-turvy. Always. But we’ve been through so much already, we can handle this, whatever this is.
Bear joined me on the veranda near the end of the storm, taking a break from his to do list to rest a while and have a chat. It made me smile.
What is your favorite thing to do when rain falls? xo
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by Krista | Oct 13, 2015 | Spring
Do the things that make for peace.
I don’t know where I heard that line, but I like it very much. And I needed it this frazzleicious week after utterly neglecting the self-care that is so necessary for my peace. I easily get caught up in the “have to’s and forget about the little things that make the “have-to’s” so much more bearable. So I stopped myself in my tracks over the weekend and got back to doing the things.
I put on an audio book while I did dishes and made meals, letting myself enjoy someone else’s adventures while I worked.
I migrated between the big green armchair and bed reading an entire book, cover to cover. My reading usually consists of a page here, a chapter there, squeezed in between chores, so this was sheer bliss.
I started a new journal with a gorgeous peacock on the front of it. There’s something about fresh, clean pages that inspire me, and it always does me good to write, write, write until the anxiety and stress are gone.
I met up with Bear around the farm for chats, discussing project priorities, fixing this and that, taking a few more steps towards getting our farm to the place we want it to be. It’s amazing how finishing one niggling project, no matter how little, makes such a great contribution to my sense of well-being.
I went to bed early so my 4:50 a.m. wake up for work wasn’t so shocking.
I harvested beets, asparagus, and peas and planted the seedlings I’ve been nurturing in my greenhouse: purple beans, Jack beans, mystery beans (I always think I’ll remember what seeds I’ve put in and never do!), elderflowers, and heaps of rogue tomatoes I found growing near the base of one of our cider apple trees.
And I started each day with delicious and healthy breakfasts, things that make us happy when we look at them AND when we eat them. Like fried eggs on sweet potatoes sauteed with onion, kale, and butter.
And fried eggs on fresh-picked asparagus sauteed with beef sausage, butter, and nasturtium leaves.
I started this week feeling so much better. My heart nourished, brain stimulated, body rested. Funny how the have-to’s now don’t seem daunting at all.
How do you take care of yourself when life gets rather frazzled? xo
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by Krista | Oct 9, 2015 | Spring
One of my favorite things about medieval camping is getting up before everyone else, even before the sun, and building a fire. It’s so quiet and peaceful, the warmth of the flames most welcome to cold hands and noses. Before the long the fire is crackling, the kettle boiling, and we’re ready for our first cuppas of the day.
In our medieval Bedouin camp (12th century), we usually have three tents: a low Bedouin tent for sleeping in, a tall Bedouin tent for gathering in, and a kitchen tent for storing all our bits and pieces. But we recently decided to simplify, especially for smaller events when we really only need one tent to suit our needs. We had our inaugural run of our new small camp set up last weekend, and it worked brilliantly.
My friend Sue and I did most of the cooking, not because we have to, but because we love to. We have such fun deciding on menus and trying out new medieval recipes and ingredients. Our new set up made it so much easier for us. We turned my big medieval box, the one I use to haul all my medical supplies, into a counter, and it was great to stand in the morning sunshine to wash the dishes, butter bread, and make cuppas.
For breakfast our first morning we made fried eggs, browned sausages, and buttery pieces of toast. We also made scrambled eggs with leeks – and they were hands down our favorite.
Sue is a clever lady. Leeks can be very expensive in our part of the world, so whenever she finds them on sale she buys as many as she can, fries them up at home, and freezes them in olive oil. Then she can pull them out whenever she needs them.
After adding them to the eggs last weekend, she is now under strict instructions to bring them to ALL future medieval events. Along with her famous fruit cake and spiced wine. It just wouldn’t be medieval camping without them.
In all the hustle and bustle of getting ready for the weekend, some of our friends forgot to bring breakfast. We were delighted to invite them over to join us, and had a jolly good visit over big mugs of steaming coffee and lavish amounts of food. If there’s anything better than breakfast cooked over a fire, it’s sharing it with good mates.
It was definitely a great start to our weekend.
What is your favorite breakfast to eat while camping? xo
by Krista | Oct 7, 2015 | Spring
Bear and I are home again after a beautiful four day medieval camping trip with good friends. We had such a marvelous time and I promise to tell you all about it once I’m caught up on work, farm projects, and keeping my gardens alive in this searing heatwave.
It’s lovely to be home, sleeping in our own bed, taking hot showers, cuddling with all our dogs. It’s been great to wander my gardens and see so many things that shot up while we were away: purple beans, Roma tomatoes, Lebanese cucumbers, artichokes, asparagus, beets, and strawberries. The broad beans look like they’ll be ready any day, and the peas are steadfastly producing pods in defiance of witheringly hot wind and sun. Tonight a deliciously cool wind is billowing through the trees, granting precious relief from the heat of this afternoon. I think people, plants, and animals are all breathing sighs of relief.
This week I started a new job working as a long distance writer for an American law firm. I’m enjoying the work tremendously, loving the challenge of learning a new industry and the gift of being able to work from home or on the road as long as I have an internet connection. I’m especially grateful for paying work. Times are tough in my part of Queensland, and finding steady work has been a challenge for me and many others. It’s awfully good to breathe a bit easier now, and throw myself into this new adventure in writing.
Now it’s time to close my computer and crawl into bed for a good sleep. After making spelt pancakes over the campfire last weekend, I’m craving them again. I think they’ll be lovely for breakfast tomorrow morning, perhaps topped with vanilla Greek yogurt and caramelized pears.
What breakfast are you craving this week? xo
by Krista | Oct 7, 2015 | Spring
Cooking with cheese requires a little bit of skill. After all, you wouldn’t want to lose the integrity of the taste. To delight your gustatory sense with a truly pleasing flavor, here are the tips you should know about when serving up cheese with your culinary creations.
Add some zest into your cheese sauce
Lemon juice in your cheese sauce may not end up curdling, but for an improved taste in your dish, consider adding a little lemon zest. This will create a wonderful boost in flavor. Other enhancers you can use include lime and orange, but what would work best will depend on the type of cheese.
Cheese in your hamburger
If you’re the type of person who includes a thick serving of cheese in your hamburger, then throw it in about a couple of minutes before turning off the heat on the meat. This will ensure that it will be deliciously and properly melted and you won’t end up with a rigid cheese in your sandwich.
Keeping your baked casserole’s rich taste
Making a casserole involves reducing moisture with heat, which is why the dish will get drier the longer it’s in the heat. Moisture absorption is also done when cooking vegetables and pasta in a cheese casserole. If the dry result is what you like, then you can keep it that way. Otherwise, to achieve a rich taste in your casserole, add a little bit of cream or milk.
Melting shredded cheese to a hot dish
When melting shredded or crumbled cheese into the hot dish you’re making, such as hot pasta, warm salad, or cooked vegetables, put the cheese in just before serving. This way, the cheese will not settle into the bottom and harden, losing its taste and appeal.
Shredding your cheese
If you’re cooking with shredded cheese, make sure that you do the shredding while the cheese is still cold. If not, it might turn mushy. You can shred your cheese using a food processor, a knife, or a simple cheese grater. Cheeses that are soft or fresh may not need a shredder at all, as you can just take it apart with your fingers.
Heating pricey cheese types
Some delicate kinds of cheese that come in with a higher price tag lose their lovely taste when heated. This is true in the case of triple cream cheeses and others. To be safe, make sure to experiment a little with a small amount so you’ll know what works. This way, you won’t end up wasting your expensive cheese.
Concerning the cheese rind
Removing the rind of the cheese before cooking depends on some factors. Non-edible rinds will of course have to be removed completely. If it’s edible, then take into consideration your taste preference. If you like it, then you can add it, or remove it if it’s otherwise. There are certain types of rinds which may be strong, so you might have to remove about half or three quarters of it to avoid altering the dish’s flavor.
Making dishes in the kitchen with cheese requires simple but important steps. Keep these tips in mind to keep your cheese’s taste intact and create wonderful taste experiences.
Sophie White is a self-confessed foodie and a blogger, with a special penchant for natural cheese. Her love for cooking is only comparable to her keen eye for fashion. She considers herself an amateur cheese connoisseur. With her passion for high quality and authentic cheese, she currently partners with Sargento, a top real cheese producer in Wisconsin.
Disclosure: this post presented in partnership with sponsor New Local Media PTY LTD.
