From the Heart

Look at this gorgeous thing.

I am, of course, referring to my lovely apron. I have been waiting for an opportunity to show case this but I wasn't quite sure how to do it so... this is how I'm doing it.

This apron was a handmade gift from Jenn. Who is Jenn? Well, apart from perhaps my most avid reader, Jenn, is my friend. Here is some more information about Jenn.

Jenn is Canadian, which automatically means she is kind, thoughtful and has an adorable accent. It also means she says things like "trunk" instead of "boot" and "bangs" instead of "fringe" and also gives me weird looks when I talk about my thongs (flip-flops).

Jenn is a teacher. This means, among other talents, she is clever, resourceful, patient, resilient and good at explaining things.

Jenn made me this card about 4 years ago. It has been attached to my fridge ever since and I read it frequently because it makes me feel good.

Jenn took me to my first Pilates class at the gym in Ipswich. That got me excited about joining a gym and doing classes. 

Jenn let me drive her to the Sunshine Coast for a weekend. And was totally calm about almost colliding with another vehicle along the way.

Jenn is healthy and does things like run and train for marathons. She also understands the importance of drinking tea and enjoying decadent baked goods.

Jenn has great fashion sense and cool mittens.

  
Jenn went to university with me. She helped me with assignments and did group projects with me. She understands what it is like to be so tired and stressed that all you can do is eat caramel filled koala shaped chocolate. She is also highly supportive when you lose your voice the day a presentation is due.

Jenn's name is similar to mine. It goes consonant, vowel, double consonant. This is the pattern that indicates general awesomeness.

Jenn is a scientist. She made flowers turn blue for me.

Jenn gave me a little angle to watch over me (note the little figure on the bouquet).

Jenn introduced me to Tim Hortons, which literally changed my life.

Jenn taught me how to actually build a snowman. Who knew you could roll snow into balls - I always thought that was just something they did on cartoons!

Jenn has an amazing family who let me stay at their home and explore their barn and invited me to a New Years Eve party that I will never forget.

Jenn is my friend and with my whole heart, I love her.

Spider Mites & Waging Chemical Free Warfare

Spider mites & waging chemical free warfare....in other words it has been a tough weekend in the garden.

At the end of May, our strawberries were attempting to produce some sweet little berries. Our tomatoes had just started popping out and out sugar snap peas were beginning to look hopeful.

During June things continued to develop. We tasted some sweet strawberries. Our tomatoes were starting to ripen. We got to taste our first sugar snap peas.  They took a long time to develop and we were to excited to taste our first sweet and juicy crop. Then we went to India. Two weeks later we returned and were stunned  at how sick we were! We spent an entire week merging from the couch to the bed (and the bathroom!). We were equally stunned at our garden.The tomatoes were out of control. Many had turned red. Our strawberries seemed to have slowed up but were still producing. The snow peas were popping out all over the place.

Things were looked very promising, right up until last weekend. I noticed that the leaves towards the bottom of my snow peas were dying. In fact, many of them were practically dead. Some were yellowing and dropping while many others were totally brown and had shrivelled up.

On closer inspection I discovered tiny, moving red spots on the underside of the leaves. I'm talking like HEAPS of moving red spots. Obviously, I freaked out. I ran straight to Google and was informed that my gorgeous garden had been infected by red spider mites. Being 5:30pm, every garden supply centre was closed and all I could concentrate on was that screaming voice in my head shouting, "DO SOMETHING BEFORE IT ALL DIES!!!" So naturally I ran straight for my mum's meagre supply of out of date insecticides and sprayed my plants with all of them.

During the week I was too busy to really give much thought to my garden, apart from worrying about the continuing deathly state of the snow peas glimpsed from my kitchen window. I tried to avoid going near them in the hope that it would all sort itself out.

Of course, things like this don't ever really sort themselves out. In fact they get worse.Who'd a thunk it! Insects breed! Worse than rabbits....seriously. When I got back down there today things were bad. The mites had spread from the snow peas to everything else. Except the tomatoes (Miracle! My only success story - more on that later).

I conceded. Something had to be done. Something real. I went back to Google and very methodically looked through a few of my favourite gardening forums and blogs. Sustainable Gardening Australia told me exactly what I was dealing with. Apparently, among other things, these little red guys suck the chlorophyl out of the leaves. From what I can recall from Grade 11 Biology, chlorophyl is fairly important in photosynthesis, so obviously this situation equates to death.  So I figured I had a few options.
1. Head out to Bunnings and get a pile of chemicals
2. Try Derris Dust that was recommended to me by a Green Thumb Friend but is also a fairly potent
3. Try something chemical free

At this point, it is important to understand that I am the kind of person who wishes I lived a chemical free life. But I don't. However, a contributing factor to beginning a vegetable garden was the fact that so much fruit and veg from grocery stores seems to be coated in a thick layer of chemicals. So I decided, for now, I would take the chemical free option and mixed up a combo of potato flour, buttermilk and water as recommended by Container Gardening For You.

I sprayed this all over my plants which left them covered in a chalky flour residue that is supposed to suffocate the mites. I can wash it all off in 24 hours and then I guess I will figure out my next step.

Of course my complications haven't ended there. Whilst spraying my potato flour concoction around the garden I discovered some other little pests lurking, sucking and destroying - snails. Yep. As if the little life sucking red buggers weren't enough already, my strawberries and oregano were also being violated by heathens of nature (actually I think snails I totes cute and instead of smashing them I very carefully transported them outside the yard in the hope that they find someone else's garden). Finally I ended the day finding a blackish-green caterpillar living in my marigolds. This I did smoosh into a blackish-green smudge.

Needless to say I'm so disappointed..........with myself. Yes, we were away. Yes, we were sick. But seriously, I'm sure something could have been done to avoid all of this earlier on in the piece. I feel like this is some sort of twisted version of Aesop's Fable -  after all the time and money we have invested into this garden we finally got it all up and running and then we turned into the blasted lazy grasshopper......who is probably also feasting on my poor crop. This has been a pretty valuable gardening learning experience. I hope the chemical free option works out and fingers crossed I will be able to grow my snow peas to success next time.

Sunday Sweets: Spicy Apricot Slice

Tonight I made the apricot version of this slice. It was really a last resort decision as I have really over done chocolate lately (excuse my blasphemy!). I felt like something that was sweet but fruity instead of just chocolatey. I think I got my wish with the Apricot Slice, but I have to say it is oddly different to the apple version. I can't decide if it is oddly different because it is odd, or if it's just because apple goes better with cinnamon than with apricots.

Sunday Sweets: Chocolate Creme Brulee with Hazelnut Praline

So this was new for me. I have never made Creme Brulee, let alone Chocolate Creme Brulee. This dessert was at my husbands request. Sometimes the things we do for love turn out to be the best things we possibly could have done.

I thought this dessert was doomed from the very beginning for 3 reasons

1. Creme Brulee
Here is something about me - I don't like custard. Do you chew it? Do you suck it? Is it solid? Is it liquid? It's just all kinds of wrong on texture for me. Creme Brulee is the ultimate custard dessert and I hate it. There is one Creme Brulee I remember positively, it was at a very expensive restaurant in the middle of Paris.....and I would judge it "okay". 

2. Dark Chocolate
Don't get me wrong, I like dark chocolate, but I like the kind of dark chocolate that is about 40% dark. Who seriously enjoys that 85% stuff? It is so not for me. If I'm going to be eating chocolate I expect my mouth to be filled with lingering sugary sweetness not tangy, over riding bitterness. To avoid this I used Cadbury's "Original Old Gold". It is the perfect combo of bitter and sweet and makes me feel a little bit like I'm on trend with the whole "dark chocolate" thing....even though I know I'm totally not and never will be.  

3. 24 Hours in advance 
Seriously, who the heck thinks about dessert 24 hours in advance? Okay, I do....but that's probably only because I think about dessert like all day every day. It is all I think about. I think about what dessert I will eat this week. What dessert I will eat next week. What desserts I will eat at Christmas. What dessert I will eat on my birthday. My life is mostly about dessert. However, when it actually comes to making one, I am more of a "here and now" kind of person. So, lucky I thought about this ahead of time and had the common sense to read the recipe a day in advance otherwise this dessert may not have even happened. 

Chocolate Creme Brulee with Hazelnut Praline 
310ml thickened cream
250 ml milk
200 grams dark chocolate
6 egg yolks*
1/3 cup caster sugar
55grams hazelnuts
1/3 cup caster sugar (extra)
2 tablespoons water

Preheat the oven to 150 degrees Celsius and get everything ready in advance. Combine the cream, milk and chocolate in a saucepan and place over medium heat. Stir continually until the chocolate has melted and the mixture is smooth then remove from the heat.

Whisk the egg yolks and the sugar until thick and light in colour. Slowly whisk the chocolate mixture in to the egg mixture.

Line a roasting pan with a tea towel (I know, weird right, just go with it - we'll talk about it later). Add the ramekins and pour the chocolate mixture into the ramekins until they are about 3/4 full. Pour boiling water around the ramekins until it reaches about half way up the sides.

Carefully place the filled baking tray into the oven and bake for about 65 minutes until just set. Remove from the oven and carefully remove from the water to cool. It is important to do this fairly quickly otherwise they will continue to cook in the hot water.

Allow the Creme Brulee to cool on the bench for a few hours then put cling wrap over the top and refrigerate over night.

Okay the tea towel thing - never heard of this before. I did one batch with a tea towel and one without. The one with was smooth, creamy and delicious. The one without came out all cracked and bubbly. Coincidence? Act of oven gods? Just be smart about it and don't set you tea towel on fire.

Now, you could just leave it at that - seriously, it will taste amazing at this point. However, a Hazelnut Praline is a nice addition.

Hazelnut Praline
55 grams hazelnuts
1/3 cup caster sugar
2 tablespoons water

Preheat the oven to 180 degrees Celsius. Place the hazelnuts on a baking tray and bake for about 5 minutes until lightly toasted. Tip the hazelnuts onto a clean tea towel and rub to remove the skins (they mostly come off super easy!) Then deposit the nuts back onto a baking tray lined with baking paper.

In a small saucepan combine the sugar and the water. Stir over a low heat until the sugar totally dissolves (about 5 minutes - don't rush). Then increase the heat and bring to the boil. Cook without stirring for about 4 minutes until golden brown. While cooking brush down the insides of the saucepan with a pastry brush and a small amount of water. Once the mixture is a dark golden brown (not burnt!), quickly (and carefully) tip over the hazelnuts.

Leave the covered hazelnuts for about 10 - 15 minutes to cool and set. Break the hazelnut toffee into chunks and place into a food processor or blender. Blend until coarsely crushed. Sprinkle toffee crush on top of the Chocolate Creme Brulee and serve. OR place under the grill for about 2 minutes until the toffee caramelises. Allow to cool slightly before serving.

Whew....there you go. It tastes like the richest, creamiest smoothest chocolate mouse you will
ever eat.

*Did you know you can actually freeze egg whites? Pop them in a sealed container, date them and pop them in the freezer. They whip up beautifully for any kind of meringue related desserts or a healthy egg white omelette if you're that way inclined.

India

Lumbini proves to be nothing like Kathmandu or Chitwan. The birth place of Buddah is like a city that had been half built and then forgotten. A collection of lovely hotels surrounded a temple and gardens. Next to the temple was the famed bodhi tree and turtle pond where Buddhas mother felt her birthing pains. At the base of the tree sit a collection of monks. They pray and chant and give blessings.

The monsoon catches up with us as we cross the Indian boarder. Early morning traffic and mud settles in around us as we negotiate visas.  The 13 hours and 260km we drive to Varinassi are cramped, rough and damp. We are so thankful for the air conditioning. We pass through hundreds of villages not accustomed to white tourists. If we stay any longer than necessary in one spot we attract a mesmerised audience. We fill the car with Bollywood tunes and buttery sweet and spicy street samosas. 

We reach the holy city of Varinassi by sunset. The rain pours to welcome us. We attempt the Ghats but it isn't worthwhile and we are too tired to understand it all anyway. 

We settle into our Jesus worshipping Jewish hotel in our Hindu city. We wake throughout the night to traffic horns, cows mooing, dogs barking and every other sound there ever was. Finally the gongs, clangs, jingles and rings of Hindu bells crash us into the morning. 

We head out of Varinassi to a remote section of the Ganges. A small boat awaits us. It is kitted out in mattresses, pillows and blankets. Four of us, a tiller man and an oars man (a boy of maybe 19!) set off down the Ganges headed back towards Varanasi. It is bliss. We fill ourselves with spinach paneer, rice, chipari, dhal and potatoes from the kitchen boat. The clouds and breeze cool us, the rapid current moves us, the stories and laughter last until we land on a small sand bar. As we explore our lovely, young guides set up our tents and cook the most amazing "camping food" we have ever eaten. As the night comes the wind picks up, the Ganges rushed by and trivia is swapped. Eventually the coming rain pushes us into our canvas wind socks. We don't sleep. The wind keeps up a constant clatter accompanied by the occasional mooing of buffalo, howling of jakles and finally the endless pour of the monsoon. The impending threat of the rising river forces us from our tents early. In our boat we collapse as a saturated sandy muddy group. Warmed by endless cups of hot masala chai our spirits remain high. We feast on porridge with lemon honey and toast and marmeliade as the rain washes on to the tarps of our vessel. Hours creep as the rain hammers. Eventually we set off. 

A cold shower awaits us in Varinasi. Dry clothes and we are off again. We visit old Varinasi which is very similar to new Varinasi but much more cramped. We take a cycle rickshaw back to our hotel. A fight ensues over 10 rupees but pettiness wins out. At sunset we make our way back to the river where the day began. We sail beside the Ghats and Temples. A floating body joins us, whole heatedly reminding us of the purpose of this sacred river. We release oil lamp flowers into the river and make wishes as they are threatened by the persistent rain and the whisked away by the rushing current. 

 We welcome sleep and prepare for our overnight train journey to Jhansi. A tuktuk race to Varanasi train station is a brand new way to travel. We are positive all payment must go to the driver who arrives first. Our driver yells, slaps and punches others whilst waiting in traffic. Hindi music blares, we honk, squeeze and twist our way through traffic. We pull faces, wave and grab out at each other as we pass by. Eventually we collide with a bicycle and almost break a pedestrians legs. The station explodes with people and stink. The train carriages pulling in smells like raw sewerage. We make our way to our reserved sleeper cabins. We are rewarded with a designated space and air conditioning.  We are thankful for a small mercies money can buy in this country. 

We squeeze into bunks and jolt and rock the 20 hours and 33 stops to Jhansi. At 11pm a group of men come into our curtained quarters. Confusion and chatter punctuated by stink fill our bunks. The night seems long but eventually we sleep. We wake to daylight and the train travelling in the opposite direction, such is India. 

A quick tuktuk ride takes us to Orccha. We are welcomed by a gong to our hotel, a converted royal residence. We are in awe - air conditioning and our second hot shower in the last fortnight! We have little time to enjoy it. We walk into Ochrra and explore the small town. Children rush to us begging us to buy their trinkets and making pinky promises that we would return later, when we do they are gone. The air is thick and damp. We sip masala chai under a fan at a small cafe then make our way to the forts and castles. We tread carefully as we travel up spires and along balconies, only able to imagine how these structures looked in their time.  We stop for cold coffee and ice cream, a perfect choice, before heading across the town to Ram Raja Temple for the Hindu prayer ceremony. As night falls we join in the ceremony. People offer flowers, biscuits and money. They chant and clap and ring bells. 

The following day we visit a paper recycling facility. It has been set up to employ women in the area. The whole place seems abandoned. There are 2 men working one of the devices to press the paper and a handful of women hanging slabs of paper to dry. We find it ironic that a place set up to help women, essentially has them hanging up paper laundry. We spend the afternoon in a local women's house where she teaches us how to cook local food. 

The morning sees us catch another train destined for Agra. We start at the Red Fort, an amazingly imposing structure that doesn't look like much on the outside. On the inside we are amazed. The architecture and buildings are indescribable. Our guide fills our minds with the incredible love story of Shah Jahan and Mumtaz Mahal. Just as the sun peaks at the hottest time in the hottest place in the world we are granted access to the Taj Mahal. We are overwhelmed with dodgy, scamming photographers. We seek our other white tourists to take our photos and take our time wandering around the great structure. A whirl through Agra, we have seen all we needed to see, we decide to head for Delhi early the next morning. 

Delhi is an endless metropolis. We head to the markets and are interested to see our first "Western Side" of India. There are common brand name shops, McDonalds and other outlets. It is all very similar but different. I get my hair dyed an exceptionally vibrant blonde and then we are finished with India. The honking, the staring, the bargaining, the curry, the pushing and shoving, the cows, the constant negotiations and questions. We bury ourselves in our hotel and wait out our flight.