My New Neighbours

For the best part of the last two years we have had a grumpy, loud, obnoxious man owning the property next door to ours.  I try to be really friendly with everyone but he was one of those people that, no matter how hard you try, he was always going to be rough, and ready for a confrontation. 

Recently though, the property has sold and I thought I would take you on a walk next door to show you my new neighbours.

My new neighbours are 16 minature horses.   All day they graze peacefully on the grass and will gladly spend time chatting at the fence when I come to visit.

And their best buddies live there too !!

 

On the walk back home I found someone visiting unexpectedly in my yard, so I asked him nicely to move along.

 

Hope you enjoyed your walk next door with me.....

Chia Seed Jam

Eating "sugar free" doesn't mean you have to give up the good things in life......good tasting jam being one of them.

Here is a recipe for very easy Chia Seed Jam that is quick, easy and will last in the fridge for up to two weeks.

INGREDIENTS

• 500 gms berries  (strawberries, raspberries, blueberries - all work well)
• 2 Tablespoons Chia seeds
• A squirt of lemon juice
• Stevia powder (if required)

METHOD

First of all place the berries in a saucepan (I chop the strawberries into quarters but raspberries and blueberries I leave whole).

Over medium heat, bring the berries to a low boil, stirring frequently.  Reduce heat to low and simmer until berries soften, about 5 to 7 minutes.  Then lightly mash the berries with a potato masher.  

Stir in the chia seed and lemon juice and sweeten with a bit of stevia (if your taste requires it).     With these strawberries I used 1 teaspoon of stevia powder as they were not as ripe as I would have liked.  Over ripe strawberries are the best to use because they are much sweeter and softer.  

Cook the jam on low heat until it thickens, about 5 minutes

Remove the saucepan from the heat and let it cool slightly.   Pour jam into a clean glass jar and leave on the kitchen bench until it cools to room temperature.  This recipe will fill one 500 ml jar.

When cooled to room temperature, place the lid on the jar and store it in the fridge, for up to 2 weeks.  I have not tried freezing this recipe because I haven't made any more than the one jar at a time.  Some variations to try are -

•  "Raspberry and Apple" by adding 1 grated apple with a 300 gm punnet of raspberries.
•  "Blueberry Vanilla" by adding 1 teaspoon of vanilla essence when using blueberries.

Don't forget to try it out on some home-made scones before you put it in the fridge.........enjoy



 

Out With The Old...

PART  ONE  OF  THE  BATHROOM  RENOVATON

It all started with this...........

20 years old with a cracked top on the vanity unit cupboard and leaking tiles on the shower floor.  I am starting to shudder at the thought of the "consumerism" I am about to embark upon but there is really nothing in the bathroom that we can salvage and use again.  The point is - if we want to be able to sell our home in the future, the job needs to be done, and done properly - enabling it to pass a building inspection.

This is what we have after two days of demolition.  The tiles of course would not come off the walls so our easiest solution was to cut and remove the whole lower section of the tiled wall sheets.  A jackhammer was still necessary to remove the "wetbed" from the shower and the tiles from the floor.  I won't say another word because you would all be able to imagine the noise and dust that was part of my life for the duration of this proceedure.   Boy - glad that's finished.

Another couple of days and my wonderful, handyman husband has been able to re-sheet all the walls, relocate the water pipes for the vanity unit, build the shower hob and concrete the wetbed for the shower floor.  Having a "tradie" husband is certainly a big money saver for this part of the renovation.

And now the professional "Waterproofing" bloke has just left after applying the two coats of waterproof sealer needed before the tiling can begin.  Yes, I'm hearin ya!!!!  that is a very vibrant shade of blue.

SO NOW WE HAVE A FULLY BLANK CANVAS - ALL WATER TIGHT AND LEAK FREE - READY FOR STAGE TWO.....

Sourdough

Mmmmmmmm - its a pity you can't smell what I smell.  This is my latest sourdough loaf - pulled out of the oven just now - and, if I do say so myself ..........my best loaf yet. 

  

I have been trying to perfect the art of making sourdough bread for about 6 months now.

My first attempt at a starter was fairly dismal, which I put down to maybe the age of my bakers flour.  With a quick visit to "SIMPLY GOOD", a bulk produce store, relatively close to my home, I was able to buy a fresh batch of flour which made my second starter bubble away nicely in just a few days.

However.....I quickly found out that just because the starter is bubbling and a wonderful fruity smell is being emitted from the bowl,  this does not mean things are going to work out.   So many other variables come in to play when making a sourdough loaf.   The time of the day, the weather, humidity, all of these things and many more affect the ability of the dough to ferment and rise.

After many failed attempts, I resorted to buying "dedicated equipment" thinking this would help.  I jumped on-line and purchased a cane banneton, scraper and slashing blade from Sourdough Companion.

This was the first thing that I did right.  What a great website!!!!!    I did not sign up to use the forum there, however, I found it to be an invaluable place to be able to read all about the "art of sourdough".  Being able to read at my own pace and learning level, step by step, was a great help and I have never looked back.

Another great find on "YouTube" is the following video which is all about the shaping of the loaves before setting them aside in the banneton for their final rise.

 

Good luck if you are on your own quest for the perfect sourdough loaf.  I hope the links that I have posted here are of help as well.    My advice to you is just practice, practice, practice and keep going - don't get disheartened.  When a loaf turns out too flat or too chewy just give it another go.......one day you will be amazed at yourself - just like me.