Monday, 3 October 2016

The Joys Of Spring

It is the first week of October and Spring is - as the old joke goes - really springing.  The cherry blossoms which line the streets of Southbridge are bursting forth in all their glory.  Below are some photos of the cherry blossom outside our house and some other snapshots from our place.


Saturday, 1 October 2016

Daffodil Time

Spring brings it's cascade of gorgeous flowers and blossoms, none more lovely than the daffodils. Here's Andrew after paying a visit to the farm stand of the local daffodil growers. 


Against All Odds

As I sat at the traffic lights I saw ahead of me amongst a sea of giant trucks and fast cars the little butterfly fluttering obliviously over the top of them all, across the lanes, across the road. I prayed for it's safe passage and wondered what it must be like to go out into the world a fragile butterfly or a delicate bee, going about fearlessly against all the odds.  There's no hesitation, no shrinking back, just a job to do, a moment to live, even though if you think about it there are dangers on every side for these little creatures.

Is there a lesson in there for us all?  They show us there is only one way to live life - and that is bravely. 

Sunday, 25 September 2016

Of Hens And Blossoms

Spring has turned dull and grey for several days but we still managed to get a few shots of the pullets and blossoms.

Mie Goreng (Indonesian Fried Noodles)

Mie Goreng is a dish commonly enjoyed in Indonesia, Malaysia and Singapore and once you have tried it you will see why!  It is delicious. 

800 grams of cubed chicken breast 
6 tbsps of oyster sauce
6 tbsps of tomato sauce
4 tsps of sweet chilli sauce
6 cloves of garlic, crushed and finely diced
Half a teaspoon of salt
4 eggs
2 tbsps of milk
4 spring onions, finely chopped
2 cups of mung bean sprouts
Half a cabbage, finely sliced
1 tbsp of oil plus extra if required
4 cups of cooked, drained and cooled egg noodles

Combine the oyster sauce, tomato sauce, sweet chilli sauce, garlic and salt in a bowl.  Add the diced chicken and mix through, then set aside to marinade for at least 15 minutes.
Mix the eggs and the milk with a fork.  Heat the oil in the wok or pan and make an omelette with  the egg mixture.  Remove and set aside.  Slice when cold.
Add the chicken to the wok in small batches and stir fry until the meat is sealed - about 4 to 5 minutes.  Once all the meat is stir fried return it all to the pan with any remaining marinade, then add the cabbage and spring onions.    Combine well and cook for about 10 minutes, stirring frequently.

Add the noodles and stir until they are covered in sauce and hot, then add the mung beans and sliced omelette.  Mix through and cook for a few more minutes until the sprouts and egg is warmed.

For the chicken - beef, pork, tofu etc or a combination
For the vegetables - celery, mushrooms, corn, broccoli, cauliflower or any combination you like. 
Add more sweet chilli sauce if you like plenty of spice. 

Wednesday, 21 September 2016

Oregon Joe

Another picture from the past - Oregon Joe out in the paddock in the Spring.