this week

Blossom watch has started….

We’re at that time of year where the mornings are getting (slightly) lighter and we’re no longer under a cloak of darkness at 4:45pm; where you can see bright jonquils springing up in gardens and the beginnings of blossom on the trees. There’s still frost on the cars in the mornings, the air is still bitingly cold, and I can’t see myself wearing a dress without tights any time soon, but we have entered that stage in the season where everything is waking up, the wheel is turning and soon there will be barbecues, bare arms and beach swims after work again. I’m looking forward to summer. Winter has felt especially long this year, even after spending some of it in the UK. A weird feeling, but then it’s been a pretty weird year.

Favourite experience/s of the week

A book was sent to me to review and it must have been sent from the future because it was (mistakenly) addressed to “Dr Philippa Moore” which made me laugh but also filled me with utter delight. That’s still at least two and a half years away but nice to think it might have already happened in a parallel universe!

Browsing a bookstore looking for a gift for a friend while it poured with rain outside and acoustic Missy Higgins was playing on the stereo.

A walk at dusk with Tom where we encountered many friendly wallabies. Some fellow walkers also enjoying the area after dark mentioned that tawny frogmouths (a bit like owls) can be seen on occasion!

Hearing that a surprise I sent a friend in New Zealand made it there!

A lovely chat with my dear friend in London, seeing her sitting in her garden with the sun beating down, and finding it so bizarre that I was sitting in the exact same place just two months ago!

Solitude as I worked in my office at uni, which smells of old library books and chai. Two of my favourite smells.

Having dinner with my sister and my nephew, who is a sweet and caring young man who I am really enjoying getting to know better.

Things I was grateful for this week

A few clear sunny days in a row, in which to hang washing out and get it dry. Ah, the things you get excited about in your forties!

Encouragement, support and always useful feedback from my PhD supervisors, which led to a productive week.

The abundance of my tiny garden, even in winter, with chard, spinach and thick celery picked fresh for nearly every meal.

When the little stings come, being able to absorb the wisdom of other writers who have been there. And having a husband who also gives the best hugs.

A healthy body that can walk and run and take just about anything I throw at it. But, as Neil Young put it, “I’m gettin’ old” so eye tests have also been booked. On that note, I’m also grateful to live in a country with public healthcare where eye tests are still bulk-billed.

Also grateful to science and the caring medical professionals who gave Tom and I our second covid boosters today - our fourth jab in total. Vaxxed to the max!

A few poetry collections I’m savouring at the moment.

Reading

Poetry. Mountains of it. I can’t get enough. The picture shows a few of the collections I’m working my way through (most of them purchased from Foyles in London). I also have the collected works of Philip Larkin, Adrienne Rich and Judith Wright which I’ve been dipping in and out of. Online, my discoveries of the week were Felicity Plunkett’s “What the Sea Remembers” and Anne Sexton’s “Her Kind”. Nikki Gemmell once said that poetry is her tuning fork when she writes fiction, and it is mine too.

The Conversation: A Brief History of Curry in Australia by my colleague Dr Frieda Moran (curried wombat was once a thing, apparently!)

Lithub: The Childfree Effigy: On Network’s Diana and the Tropes that Betray Women. A brilliant essay on how the image of a childfree woman has been controlled in Hollywood over the past five or so decades. “Were it women directing 85 percent of Hollywood films today, how might that change the global perception of power, and even power itself?” So much yes in this article!

The Guardian: Greta Gerwig films - ranked! Greta is one of my favourite directors (if not my favourite….though Jane Campion has held top spot for a long time) and I enjoyed this ranking of all her films, that she’s directed, written or acted in. I disagree with Greenberg being number one though! Ladybird or Little Women should have grabbed that spot. Thoughts, fellow Greta fans?

Sydney Review of Books: Taking our Time - a very interesting essay about how academic work has both intensified and been increasingly devalued over the last few decades, and hence how time is measured in relation to academic workloads, as well as freedom to pursue research and thought without (too much) restraint or control, has changed. Lots of food for thought.

Listening to

After hearing an unfamiliar song of hers in the bookshop, I’ve been listening to everything Missy Higgins has recorded since 2012. Her latest EP Total Control is fabulous. “Watch Out” is my favourite track.

Michael Kiwanuka - so fantastic. I particularly love “Piano Joint (This Kind Of Love)” and the Claptone remix of “You Ain’t The Problem”. That’s been a particularly reassuring song for the last year or so!

Fable released a new album, Shame, last week and Tom is a huge fan! We listened to it on repeat over the weekend and I really loved it. Powerful, intense and haunting, but so listenable.

But my most incredible listening experience of the week is in the Watching section….

Thursday’s tofu fried rice - always a favourite!

Eating

The week’s eats were as follows:

Saturday: Pasta bake

Sunday: Minestrone soup with homemade bread

Monday: Sweet potato and lentil curry (made with my homemade Sri Lankan curry powder) and rice

Tuesday: Linda McCartney’s Deep Dish Pie with mash, green beans and peas, which I made for my sister and nephew who joined us for dinner. They brought a warm vegan brownie for dessert, which was also scrumptious! No leftovers, unsurprisingly.

Wednesday: Minestrone soup with homemade bread (leftovers from Sunday)

Thursday: Tofu fried rice (using leftover rice from Monday)

Tonight: who knows?! Probably pasta. Maybe sweet potato mac and cheese (which I now make a vegan version of - and it’s so good!)

There have also been a lot of winter smoothies for breakfast. A winter smoothie is, quite simply, a smoothie made with a mixture of fresh winter fruits and dried fruits. A typical one for me and Tom is:

one large apple/one large pear/one large orange + one frozen banana + two Medjool dates + frozen or fresh spinach + ground flaxseed/LSA + maca powder + tahini/peanut butter + cinnamon + almond milk + a hefty scoop of porridge oats. All blended together. It tastes amazing! And gets lots of fibre and good things into you.

Admittedly, it’s not the most warming breakfast on a two degree morning when there’s frost on the cars outside (!) but always delicious! Add a side of Vegemite toast and that’s our WFH breakfast most days. Smoothies were something I really missed when we were couch-surfing/housesitting/staying with my parents when we first moved back here. No one seemed to have a blender!

Next week we have a few long work days in a row so this weekend will most likely involve a few cook-ups so there’s a tub of soup, curry or pasta sauce to simply reheat when we get in. I’m keen to try a few new things too so we’ll see what inspires me! I’m keen to make those cabbage rolls I made last week again, so let’s hope Hill Street Grocer has plenty of cabbages…

Watching

The most profound watching (and also listening) experience of my week was Kasey Chambers’ cover of Eminem’s “Lose Yourself”. The original was a favourite running song of mine in years gone by but this is something else. I found myself in tears at this performance’s energy and power. There was something about this song being sung by a woman in her 40s, hair spilling down to her waist and a banjo in her hands, a song of melancholy, anger and hopelessness, and how it slowly built and built until it exploded into energy and power and…magic, for want of a better word. Seriously, just watch it. I have barely stopped thinking about it.

Tom and I also enjoyed a long overdue rewatch of a favourite film, Scott Pilgrim vs. The World. This film is very special to us. We went to see it at the cinema in September 2010, a few days after we were married. My parents had left that day to return to Australia and we were feeling a bit blue, as we always were when Aussie family and friends departed after a visit, and in need of perking up, we decided to stroll up the King’s Road and go to the movies. The minute the film started, we knew we were going to love it - and we did! It was absolutely hilarious and still is, nearly twelve years later. I also recognised a lot of places in the movie from my trip to Toronto (where it’s set) which at the time had only been three years earlier (it has now been 15 years!!). On my trip I had paid a visit to the record store (Sonic Boom) and I so loved going to Second Cup for my signature beverage at the time (I’m sure you can guess). It’s just one of those movies that’s full of good memories and associations for us, and one I think we’ll probably watch once a year forever and never tire of. Do you have a movie like that?

Quote of the week

“I’m just going to write because I cannot help it.” - Charlotte Brontë. This is a card I bought at the Haworth Parsonage in Yorkshire in June, which I plan to have framed for my study at some point.

If you’d like to share your thoughts on this post, or anything else, with me, please do! I hope you’re keeping safe, well and warm or cool, wherever you are xx

no waste buddha bowl

This is more of a suggestion than a recipe but I’m finding Buddha bowls like this, where you assemble a number of savoury things you have on hand or need to use up, are very useful in minimising food waste and also absolutely delicious.

Here’s how I made the one in the picture:

• Grains/carb: use any leftover cooked rice, quinoa, lentils, beans, etc. I made 100g couscous (50g per person) and put in some harissa seasoning and finely chopped silverbeet leaves in with the boiling water. Left for 15 minutes with a lid on, come back and fluff it up with a fork. Yum!

• Protein: Chickpeas, egg, tofu, tempeh, or whatever you’ve got on hand. I had two chickpea burgers that needed to be eaten (they had already been defrosted from a pack of 4) so they were grilled and chopped up.

• Ferment: Kimchi, sauerkraut, or some kind of pickles, for interest and gut health. I used some pickled tomatoes that I made last week, which are sensational. I got the recipe from Elly Curshen’s Green. This is what I plan to do with all cherry tomatoes that enter my house from now on.

• Vegetables: Whatever fresh vegetables you have to use up, throw them in. And get creative! You can leave them raw or find an interesting way to cook them. I had a zucchini (of course! Plus flowers) and two small potatoes. I cut the zucchini into thick slices and the potatoes into thin slices, and roasted them all together with cooking spray and some flavoured salt. OMG. Not all the slices made it into the bowls, let’s put it that way!

• Fresh herbs: if you have any to hand. Basil, thyme, dill, parsley, coriander - any of the soft herbs work well here. Avoid anything like sage and rosemary, unless you’re going to cook them with the vegetables.

• Dip/sauce/dressing: Pesto, hummus, tzatziki, tahini, mashed avocado….whatever you have or like. My friend very kindly shared some kale, walnut and basil pesto she made and dropped it on our doorstep, so I was keen to use that.

• Finally: I squeezed a lemon wedge over each bowl and ground some pepper over the top. There might have been a bit of pickled chilli put on my bowl too.

Mindful, conscious, no-waste eating never tasted so good!

spiced zucchini and apple loaf

Might not look like much - but it’s good!

I’m making the most of my zucchini glut, as I’m sure you’ve been able to tell!

I’m trying to ration my eggs and butter carefully at the moment, so I decided to make this cake vegan and see what the results were. And it was spectacular.

It’s a supremely moist cake anyway, thanks to the zucchini, but with the apple sauce involved too, the outside of the loaf is crusty and the middle is almost custardy. So it’s perfect for dessert as well as alongside your morning or afternoon cup of coffee.

And don’t skimp on the spices - it may seem like a lot but the whole point is that the flavour of the spices is very pronounced in this cake. If you prefer the flavours to be subtler, halve the quantities I’ve listed below. You can use any combination of baking spices you like (mixed spice, ground nutmeg, etc) but what I’ve listed below was a particularly good combination, for a spice lover like me. I’d never put black pepper in a cake before and was amazed by how just three turns of the pepper grinder gave it such a pleasant heat.

I hope you give it a try!

Spiced zucchini and apple loaf

Inspired by a similar recipe in A Basket By the Door by Sophie Hansen

Roughly 500g grated zucchini (courgette), about 3 large ones (you can even use marrow, just cut the woolly middle bit out first)
250g wholemeal plain flour or wholemeal spelt flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
A generous grating of fresh nutmeg
3 turns of the black pepper grinder
A pinch of salt
1 teaspoon vanilla extract
200g brown sugar
6 heaped tablespoons apple sauce or puree
100ml olive oil

Preheat the oven to 180 C (fan-forced). Grease and line a large loaf tin or two small ones.

Squeeze as much liquid out of the grated zucchini as you can.

Place the squeezed grated zucchini in a bowl and add the flour, spices and salt, stir to combine. Add the vanilla, brown sugar, apple sauce and oil, and stir together until well combined (though try not to overmix, naturally).

Pour the batter into your prepared tin or tins, and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. My oven is hotter than most so I checked mine after 45 minutes.

Allow the loaf to cool slightly then remove from the tin on to a cake rack to cool completely.

As it makes a large loaf, or two small ones, you can also happily freeze it in slices to defrost in the toaster whenever you need some comforting home-baked goodness. Which, let’s face it, in the times of coronavirus, is pretty much every day!

Enjoy it fresh or toasted, spread with butter, ricotta or left plain, and absolutely with a steaming cup of tea or coffee alongside.

tomato, coconut and silverbeet dhal

Sorry, it’s not the best picture. This is why I should cook dinner while it’s still light outside.

I have made many a dhal in my time and I am not exaggerating when I say this is one of the best I’ve ever made. It’s comforting, spicy, delicious and filling - everything I want in a home-cooked meal.

If you have a bag of lentils that’s been waiting in your pantry for its moment in the sun, this is the dish! Red lentils are my preferred lentil but as they are harder and harder to come by at the supermarkets at the moment, you can use yellow split peas, green lentils, brown lentils, or indeed, any lentil you can find. Red break down faster and tend to transform into the delectable creaminess that you want for the comfort factor in a dhal, but regardless of what kind of lentils you use, it will still be delicious.

I cooked my rice with a little turmeric, cinnamon and a star anise and I will be making rice this way to serve with dhals and curries from now on - it was spectacular. Just a shake of each spice, whack in the star anise and make your rice in the usual way. As Jamie Oliver would say, happy days.

Tomato, coconut and silverbeet dhal

Serves 4

1 tablespoon coconut oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large carrot, finely chopped
4 large leaves silverbeet, stalks and leaves, finely chopped (use spinach, chard, spring greens, whatever greens you have)
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon curry powder or garam masala
2 teaspoons Kashmiri chilli powder (or other hot chilli powder)
200g red lentils
2-4 tablespoons tomato paste (depending on the other tomato components you have)
400g tomato passatta or chopped tomatoes
Whatever other fresh tomatoes you have that need using up, chopped
Boiling water, to cover
1 cup shredded coconut (more if you like it extra coconutty)
Salt, to taste
Lemon juice, to taste
Basmati rice, cooked as detailed above, to serve
Yoghurt, to serve (optional)

In a large stockpot, melt the coconut oil then saute the onion, garlic, carrot (plus any other vegetables you want to use up) and silverbeet stalks (reserve the leaves for later) until starting to soften. Add the spices, and a little water, and allow to cook and release the aromas for a minute or two. Don’t let the spices burn, add water if it’s getting a bit dry.

Add lentils, tomato paste and tomatoes, stir to combine, then cover the lot with boiling water from the kettle. You want it to be very soupy, remembering that the lentils will absorb some of the liquid as they cook. Bring to the boil, then reduce the heat, put a lid on and simmer for 15 minutes, stirring occasionally, then add the shredded coconut, stir in well, then replace the lid and continue to cook for another 5-10 minutes, or until the lentils are soft. Add the silverbeet leaves, stir and cover again for 2 minutes or until the silverbeet is wilted. Add salt and lemon juice to your taste.

Serve with rice, a dollop of yoghurt and pride. You made this wholesome, delicious meal for yourself! You’re awesome.

zucchini flatbread

In a bid to waste nothing and make the most of my zucchini bounty, I came up with this dish at the weekend, faced with a lone multigrain wrap and a zucchini I had accidentally mandolined rather than grated in the food processor (I’d put the blade on the wrong way!).

It was so delicious! Tom and I shared this one but I will definitely make us one each next time. The recipe is easily doubled, tripled or quadrupled depending on how many flatbreads you have to use.

Zucchini flatbread

Makes one, for two to (reluctantly) share

1 medium zucchini, thinly sliced or mandolined
1 wrap or large pitta bread
2-3 tablespoons ricotta, pesto, cottage cheese or thick Greek yoghurt (I used ricotta)
1 small red chilli, finely chopped or a pinch of dried chilli flakes
A handful of fresh thyme leaves
A handful of grated cheese of your choice (I used ready-grated Parmesan)

Spread the ricotta across the base of the wrap. Layer the zucchini slices on top in concentric circles. Scatter with thyme, chilli and cheese. If you have a zucchini flower from the garden, put that in the middle too for that cheffy touch. Grind some black pepper over the top, if you like.

Prior to going into the oven! I thought it looked rather beautiful.

Bake for 5-8 minutes in a hot oven (check after 5, depending on the thickness of the wrap or pitta bread) until golden and bubbling. Allow to cool slightly, then cut into wedges as you would a pizza, and devour.