Yeah, it's chilly. Well, sort of. I mean, not to brag, but we never reeeeally get that chilly here in Brisbane. We get sunshine and brisk mornings and the opportunity to wear socks from time to time. Winter suits us. It's our best season. I've been in two minds about whether to post this cake, because I made one glaringly obvious mistake, and I'm embarrassed about it. It's my trees... my . . .
It's been two weeks since my last blog post, and I'm bringing you soup. Brisbane has entered its proper winter phase. Things that signal winter has arrived: - people start wearing maroon-coloured jerseys around town, meaning State of Origin is upon us - the open air ice-skating rink appears in King George Square - the golden orb spiders have all but disappeared from sight / been eaten by . . .
The Cook Better '16 theme for the month of May is PRESERVING! And just in the nick of time, a beautiful new cookbook just arrived in my mailbox that is allll about preserving things, and I'm so excited to get into it. It's called Not Just Jam. We're talking jams, jellies, chutneys, fruit pastes, cordials, sauces. I'm going to go out on a limb and say things like ice cream and smoked meats can . . .
Each January, we head to Lake Moogerah for the Australia Day long weekend, where we kick back with cards in hand and play 500 whilst watching the serenity and listening to Triple J beats. My favourite part of the whole thing is waking up surrounded by all my friends like it's a big slumber party, making coffee and/or just getting straight to the point and having a beer. Yes, please. I was . . .
The weekend just gone was the best kind of weekend. It involved: my weekly tennis lesson, baking gingersnap brownies and decorated ginger cookies for Socktoberfest, going to Socktoberfest, drinking a lot of home-brewed bocks and eating a lot of pork knuckle and sauerkraut, and being well enough the next day to do some spring cleaning and thanking my past self for freezing some slices of this . . .