Putting on De Bono's yellow hat for positivity

 

May your spirit keep on burning 

Regardless of whatever 

May be concerning

How fortunate to have a generous friend
with a lemon tree.

Daffodils from Avenue Rd fruit shop;
cost $4 and lasted more than a week! 

Speaks for herself!

Not quite there yet but working towards Spring  - day by day.  
 
https://www.youtube.com/watch?v=AN_AqUK_3LM

Click link to hear John Williamson singing Cootamundra Wattle

Pomegranates Pick of the week Harris Farm Mosman

POMEGRANATES 

are a fantastic versatile fruit that are becoming increasingly popular with the Australian public. We are at the start of the Australian season which lasts from mid-Autumn to the end of Winter, and they can be grown pretty well anywhere in Australia. They are a very ancient fruit originating in the Eastern Mediterranean regions and found for thousands of years in Iraq, Iran, and Afghanistan. It’s been a tough road for Aussie producers, for 25 years anyone who invested heavily went broke, but now, we seem to really appreciate this fruit. David Harris

Pomegranate Dressing – Prepare 1 pomegranate (cut it in half - juice one half to yield 1 tbsp juice after removing some of the seeds to retain with seeds from the other half.)  Combine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice; a squeeze of lemon juice and season with salt & cracked pepper. 

Use the remaining seeds to scatter over a salad. to add colour amongst the dark leaves of spinach or rocket along with toasted nuts and crumbled feta.

Extract from 'ALFRESHCO, foreshore flavour'

Other ways to use this versatile fruit

1. EAT AS A SNACK  — just need a spoon.
2. TOP YOGURT — With berries out of season, pomegranates make a terrific topper.
3. STIR INTO GRAINS — Add pomegranate seeds to cooked rice, quinoa, farro, or other grains to add color and tang.
4. ADD TO FRUIT SALAD — Pomegranate seeds marry well with other fruits.
5. MAKE SALSA  —  for topping for grilled fish, chicken, or lamb chops.
6. SCATTER OVER HUMMUS — Pomegranate and hummus have Middle Eastern roots, so why not combine the two. 
7. USE AS A GARNISH — Sprinkle over everything from cupcakes to custard to add a bit of interest.
8. MIX A Pretty in Pink Cocktail — A combination of sparkling wine, pomegranate juice, and a spoonful of pomegranate seeds that bobble in the bubbles makes for a festive cocktail.

Easter Bunnies, Eggs & Hot Cross Buns

 Easter (N) 
The festival of the Christian Church celebrating the resurrection of Christ and held [in the Western Church] on the first Sunday after the first full moon following the northern spring equinox.

Easter has other links besides those for the Christian religions. It was first a pagan festival celebrating the beginning of spring, with the Goddess known as Ēastre having a rabbit as her symbol, hence the Easter Bunny. 

Similarly, the sharing of eggs was a common practice during spring celebrations, though they may not have been quite as colourful or made of chocolate. Perhaps the contemporary orgy of chocolate eating is more in keeping with the Pagan origins of Easter, as a festival of fertility, than with the Christian one.

Because rabbits are feral in Australia,
we now have the Easter Bilby;
 a burrowing marsupial with rabbit-like ears

it is believed that buns marked with a cross were eaten by Saxons in honour of the goddess Ēostre (the cross is thought to have symbolised the four quarters of the moon); 

Next time you eat a ‘hot cross bun’  you are eating a ‘moon bun’.  Wikipedia:

Have a happy Easter!

Adapted from a post written by http://richardmckie.net/

‘Walking On The Waters Of Sydney Harbour’

 

Order of the Star of the East’ Amphitheatre -  Carroll Collection

The Star Amphitheatre was built on the hillside at Edward’s Beach in 1923-24 for The Order of the Star in the East, funded by money contributed through the selling of seats to view the second coming of Christ through Sydney Heads. The Order of the Star in the East had been established to prepare the way for the new ‘world teacher’, Krishnamurti, who would use the amphitheatre to address his audience. Its membership included such people as the Prime Minister, Alfred Deakin and architect, Walter Burley 

Griffin, with Yeats, Oscar Wilde, Joyce, DH Lawrence and Gandhi influenced by it. 

The story surrounding the amphitheatre is one of extreme controversy, doctrine splintering and radical 

breakaway factions.

Australian Dictionary of Biography Dept of Religious Studies, University of Sydney. 

1923-1950 

Order of the Star of the East Amphitheatre 

built to view the returning Christ

walking on the waters through your rugged cliffs;

Replaced by a red brick citadel.

“Suburbanisation had conquered all.”

In its place, rose Stancliff, a red brick citadel of 30 units. Not a distinguished piece of architecture, it nevertheless represents the origin of an important building type, the home unit. This played a role in what was seen by many, including governments, as a model for or a solution to post-war housing difficulties.

As the historian, Jill Roe, was to remark about this reincarnation, “…after many vicissitudes, suburbanisation had conquered all.”   

For a rare video of Star amphitheatre right click on link below then click on go to etc  The section showing the rare images of the amphitheatre is from 830 onwards in the video.     

http://mosmanfaces.net/stories/gavin-souter 

Gavin Souter -  Journalist, historian, author and patron of the Mosman Historical Society.  He wrote 'Mosman: a history' for Mosman Council in 1994.  

AUSTRALIAN CUISINE : A CRY FOR ACTION

 

 

The James Beard Foundation promotes good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives.

So, what is Australian cuisine? Australian traditional food is the result of Australian history. It has a foundation of British cooking from the settlers, with Asian and European ingredients from migrants. There’s our iconic foods of lamingtons, pavlovas, and meat pies – dishes that will continue to be reinterpreted over and over and native Australian ingredients are on the rise. Add some great weather and easy lifestyle, and you’ve got yourself a recipe for a distinctly Australian cuisine.

When it comes to food, Australians have always been open to experimentation, adaptation, and innovation.  We’ve taken ingredients from all over the world and fused them with techniques and flavours from other countries. 

Today, whether it's food gathered from the deli, a well-chosen horsd'oeuvre platter, or a shared platter, current food is defined by the use of seasonal, local produce. This was not always the case, as lamented by Adelaide author, Michael Symons, in 'One Continuous Picnic - a Gastromonic History of Australia', revised in 2007 after being published in 1982.  

Unlike other societies with a dominant agrarian history, Symons says that Australia's citizens have not developed a true contact with the land; have not had a peasant society.  Therefore we haven't inherited a cuisine; in the traditional sense; instead Australia's food history has been dynamic, urban and industrial.

A cry for action, 'One Continuous Picnic', successfully launched a new Australian taste for fresh produce, farm markets, and international flavours - one that still exists today.  

"On launching the updated book, Symons says, "In the 25 years since writing the book, it has become easier to eat much better, and much worse, in Australia."

 /

Saturday, January 16, 2021

"A Loaf of Bread beneath the Bough A Flask of Wine, a Book of Verse..." Omar Khayyam

 

A Loaf of Bread beneath the Bough
A Flask of Wine, a Book of Verse — and Thou
Beside me singing in the Wilderness —
And Wilderness is Paradise enow.
Omar Khayyam

Time for ALFRESHCO  dining  

After exploring your refrigerator for cold cuts and leftovers, hunt and gather from delicatessens and cafes around Mosman to complement your picnic.

Is the BBQ the answer to the elusive search for an Australian Cuisine?

 

Australia Day brings out our iconic foods of lamingtons, pavlovas, and meat pies – dishes that will continue to be reinterpreted over and over. 

Australian traditional food is the result of Australian history.  It has a foundation of British cooking from the settlers; Asian, European and Middle Eastern ingredients from migrants and travellers; with native Australian ingredients on the rise.  Add some great weather and easy lifestyle, and you’ve got yourself a recipe for distinctly Australian cuisine.

However, the elusive search still goes on. Trying to define an Australian cuisine isn't easy, as I discovered when writing 'ALFRESHCO foreshore flavour' as there are of course many factors to consider, most importantly our outdoor culture.  So for this post, I'm going for the 'barbie' since Aussies have always tried to claim the BBQ as our own where it is considered traditional, if not sacred.

A common factor uniting the barbequing world, whether born in Australia or elsewhere is that it's mainly the men who do the cooking.  And as they do so, they talk.  Richard White, Australian historian and author of 'Inventing Australia', says "Australian men aren't known for their ease at social chat. Beyond the footy scores and house prices, even a soulless electrical grill appears to have the ability to stir genuine yarning and conversation in the way a campfire might once have done."

We've had a tendency for everyday backyard cookout fare  'to cook the food, hot and fast on the grill'.  "We've probably been brought up with the burnt sausage and well-done steak," Australasian BBQ Alliance Co-founder, Adam Roberts, said.  "Whoever was doing the BBQ probably said, 'That's the way I like them'; when in reality they've just stuffed it up."

The Aussie BBQ has evolved; these days tong-wielding enthusiasts are embracing global influences, turning down the heat, and transforming the humble backyard barbie into another excuse to pit mate against mate in healthy competition.

Summarised from ALFRESHCO, foreshore flavour

Celebrate the Picnic

Out to Lunch


"I FELL ASLEEP halfway through lunch the other day.  It's not something I'm proud of, but at least I was lying down at the time.  The sun was warm, the picnic blanket was soft, the wine was working its magic and suddenly I was zzzzzzzzz."

Picnicking should be greatly encouraged - it's good for us.  It gets us out in the fresh air, breaks our routine and brings us back to basics.  Picnicking means drifting off to the cry of children on the swings or in the surf.  In its own way, it is practicing mindfulness, being in the moment while letting your mind drift like a cloud.

Really a picnic can be anything you want it to be.  Chicken sandwiches and a bottle of bubbly;  cheese and crackers with hummus; a baguette with jambon and fromage and a bag of cherries.  

Words by Terry Durack  Summarised from GoodWeekend