'God be with the Mother' - a dedication by Leunig

Photo credit: Michael Leunig   

A dedication to all who engage in the art of mothering, be they biological mothers, foster mothers, step-mothers, grandmothers, lesbian mothers, straight mothers, gay dads, straight dads, teachers, artists, activists, peacemakers, community organisers... Anyone and everyone who has ever brought forth and nurtured, in one way or another, life and love into the world.

God be with the mother. Michael Leunig

As she carried her child may she carry her soul.
As her child was born, may she give birth and life and form
to her own, higher truth. As she nourished and protected her child,
may she nourish and protect her inner life and her independence.
For her soul shall be her most painful birth,
her most difficult child and the dearest sister to her other children.

Amen.

Photo credit: Michael Leunig

   

Happy Mother’s Year to all!

Cooking was my mother's way of showing love

So many of my childhood memories are associated with food and the love which was put into it's preparation.   

The earliest food memories are when I was probably about four, in a rambling old house which Dad was renovating. Endless happy hours were spent on the swing suspended from the walnut tree — that is when we weren’t eating the garden produce. This consisted of a glorious bounty of fruit trees: apples, peaches, apricots, gooseberries. I still recall our red stained fingers and mouths as we devoured raspberries warmed by the summer sun and the taste of sun ripened tomatoes from the vine.  

Mum made all her own jams, chutneys, pickles and bottled fruit and Dad was pretty good at it too, his pickled mushrooms being my favourite.There was always a fragrant offering simmering on the blackened top of the fuel stove, with cakes, biscuits, coconut ice, and amazing chocolate cake all appearing with miraculous regularity. Obviously Mum had a sweet tooth, so consequently struggled with her weight but cooking was her way of showing love. I was her greatest fan, praised for my enthusiastic efforts and held up as a fine example to my sister who had a poor appetite. 

Early tastings 

“Bluff oysters are said to be the most flavoursome in the world because they are slowly grown in the cold, clean waters off the southern island of New Zealand. They would be collected from the rocks by the sackful. Dad would open an oyster and throw his head back to scull from the shell. Of course, I would do the same, in my role as intrepid taster;  however I must admit to an initial sense of misgiving, reinforced by my sister’s horror.

This brave act was followed up by the tasting of Mutton Bird — valued by Māoris. The birds which are brined and stored in their fat, are said to taste like mutton with some describing the strong flavour as ‘duck crossed with anchovies’ — not for the faint palated.

Extract from my new book, 'Alfreshco - foreshore flavour'  soon to be published. 
Visit -    http://fitinyourjeanscuisine.blogspot.com  for healthy tasty alfresco ideas.

Balmoral alive and well on Mothers Day

 

Happy Mothers' Day

Balmoral was alive and well as we had an indulgent breakfast at one of the cafes. 

With G sitting on one of the park benches engrossed in the Sunday paper, I was free to wander around the rocks bordering the Island.

 

The two curves of sand of Hunters Bay, are now simply referred to as Balmoral but the northern end used to be called Edwards Beach, named after the elder son of Captain John Edwards, known as Balmoral's first permanent resident separated by Rocky Point  known as the 'Island'. 

 

Fabulous weather for walking, exploring, and taking photos.