A Foraging We Go

I just love a quiet Saturday drive to my neighbouring farm lands where honesty stalls and pop up shops abound. Yesterday we meandered towards Dural stopping along the way to buy dahlias in the crispest of white and a mottled pink that reminds me of Indi’s rosy little cheeks as they become smeared with the juice of the fat, sun ripened strawberries she slurps on along the way.

 

White dahlias

We managed to find some delicately sweet white- flesh nectarines, vine ripened egg tomatoes sold by a lovely little Italian lady who hardly spoke any comprehensible language other than “tomatoes is very good”.

White flesh nectarines-so sweet and dainty on your palette

In the basket we also placed free range eggs, some bottles of green tomato pickles and thick plum jam, a swag of green beans and a brown paper bag full of sugar plums.

It feels so grounding to me to forage in this way for seasonal, organic and local produce. The flavour of fruit and vegetables grown by these small farms is so much more intense than anything you buy commercially and I like to know I’m supporting local producers. As they stroll you meet you at their gates you can see the commitment to their labour in their soil worn hands and earth filled fingernails, the way they handle their produce is almost sensual and erotic-the love they have for a beet as they turn it, inspecting its perfection and caressing it’s green tipped leaves makes it all is so evident.

We have fresh flowers in the house every week with this way of shopping, wild bunches of thorny roses with an intoxicating scent and petals that dance on the tabletops after a week or two $5, buttercup yellow sunflowers 2 sprays for $5 and of course the dahlias with their layers of downy softness only $3 a bunch.  

Sometimes I go overboard because it’s so hard to resist the passion of a fellow biophiliac and then the race is on to eat, preserve and incorporate the surplus into edible versions of their former goodness. Last week we supped on blueberry pikelets as a treat mid-week and our purple stained lips were testimony to our enjoyment of these power packed super berries.

My next home based venture is to start growing potatoes, I’ve collected the eyes growing out of some overripe spuds and have placed them on the old school fashioned wet cotton balls to see if they sprout.

Spud eyes being willed to go forth and multiply.

Two of our four pullets are laying and while the Isa Browns have surrendered to me and I can pat, hold and easily clip their wings and dust their feathers, blondie and blackie remain elusive and quite aloof. They aren’t so shy with the tasty snacks I provide daily to coax them into the safety of their coop while the red fox bellows his blood curdling scream at me in the darkness of the bush for thwarting his plans to dine on chicken tonight!

Ready Steady Fit

Well I’m finally serious about changing my body composition, there is enough leverage to push me to pursue this dream with some fire and I’m actually excited about carving out my bikini body for 2013. We have a cruise booked through the Pacific Islands and plans for overseas travel so I would like to be fashionably attired and feeling more confident and comfortable-there is a snorkel with my name on it and I’d like a gloriously bronzed tan to go with it. I would enjoy pulling on a pair of size 12 jeans and a t shirt and feeling unencumbered by that sense of hiding the bits I don’t like. I’d like to flaunt more defined arms in shorter sleeved shirts and enjoy a flatter stomach and firmer legs -I still want my curves and certainly want to remain feminine and strong.
With all the education I have had over these years in the health industry I know what to do, I just having been doing it with my fully engaged heart -I could list a tonne of excuses and justifications for why I haven’t been doing what I know however excuses just get in the way of success so here are my unadulterated re-composition goals and my intentions for success;
 Shred 20% body fat by Dec 2013 through improved diet and implementation of daily exercise
 Have a 9kg change in appearance (loss of 6.8kg fat and gain of 2.3kg muscle) (would like to do this 3 times) over 12 months
 Be able to run around the block by March 2013
 Achieve my ideal weight by Dec 2013
 Photo diary my diet every day for 21 days
 Track my progress through photographs and measurements
 Maintain the plank position for 2.5 minutes by Dec 2013
 Walk Diesel for 20-30 minutes 3 days per week before work
 Plan our menu weekly for 12 months on a week by week basis on the Sunday of each week
 Indulge in one dieters gone wild day per week
That’s a good SMART start and I believe that with the support of Gav and Indi’s childlike enthusiasm, as a family we will all benefit greatly. Our diet has always been relatively good however a few sneaky life sapping foods have crept in so it’s time to review and improve again and I’ve already made a start yesterday with my meals photography so here’s a peek.
Breakfast was home grown, fresh, just washed baby spinach with grilled ham, sautéed mushrooms and one of my hen’s free range eggs-Indi ate a bit of everything although she is rather partial to mushrooms so I didn’t get many of those and Diesel shared my ham so all in all our little breakfast on the deck was delightfully enjoyed under a sunny sky.

It can be challenging to eat salad for breakfast however you get used to it and then crave it!

Lunch was a Chicken Caesar Salad – I had this out on my own during a teensy bit of me time.

$15 for a lot of cos-it was tasty though!

Dinner consisted of curried chicken and coconut patties, grass fed Italian beef rissoles, wombok and purple cabbage coleslaw and green salad with garlic dressing. I did indulge in the last of the Christmas Pavlova so my day wasn’t completely clean however I feel good about my choices and today is another chance to make great decisions.

An early dinner means better digestion and overnight fat burning.

Breakfast today was left over salad and a chicken patty, lemon in water and supplements and my “not negotiable” mug of hot cacao.
Speaking of drugs; the only supplements I advocate are wild fish oil and a probiotic (dairy & gluten free). I know many hard core health fanatics would be taking green tea & garlic extract and further supplementation would make up to 10% of their plans however in my case I believe its 80% diet and 20% exercise partially because I know gaining essential vitamins and nutrients from whole foods is far more beneficial, secondly I am still breastfeeding and taking such supplements is not advised and thirdly I am much better at maintaining commitment to diet than to exercise so this lifestyle plan is superb for those like me who don’t really like to sweat yet enjoy the beauty and simplicity of real, healthful, life giving foods prepared and enjoyed with love.
I’ve also created my IPod walk playlist to ignite the desire to move and get some rhythm in my stride. I’ve taken my measurements, researched the exercises I will do, fished the kettle bell out of the garage, located the resistance rubber and found a local aqua aerobics class for some water play and added essential Vitamin D. Most importantly I’ve made my declaration public, I’m taking small and comfortable steps and I’m pursuing the bigger goal of health.
If you want to join me, I would love to hear of your goals and intentions and challenge you to share at least 5 photos of your meals as I post mine to Facebook over these next 3 weeks.
Well I’m off now to buy this week’s supply of lentils, black eyes peas and white beans. See you at size 12 soon x

I’m a bit happy today

My markets debut yesterday was wonderful, supported by my amazing husband we popped up at the North Rocks Rotarian markets to spruik my offerings for this week. These particular markets just celebrated 40 years and 3 million dollars back to the community so it’s a market I’m proud to be a part of for sure.

                 

My old fashioned lemonade in a bag was a best seller, while the chocolate prune Earl-orange tea brownies and free range pulled pork baps were devoured with sauce dribbles and chocolate smudges from ear to ear. I made a small profit however even more fulfilling was the comfort of knowing a little piece of me went home with my appreciators. I imagine the little grey- haired lady eating some cheese and crackers in her dining room with a good dollop of my spicy tomato relish while listening to Dean Martin on her record player. Maybe the two boys from Newtown are sizzling sausages and tossing salad for lunch right now to pair with my apple and walnut relish for a group of their dog loving friends. I know the well organised lady who swooped in on my jams and soaps for Christmas presents will be wrapping and tagging her handmade treats for her family and friends soon. It’s extremely satisfying to believe that my hand crafted goodies are being delighted in right now all over Sydney and it is my imagination of how they will be enjoyed that is my motivation for continuing on my crusade to bring inspired works of beauty and deliciousness to everyone.

I’m participating in the Arcadia school markets next where I think the kids will get a kick out of my pink lemonade in a bag, soft iced cupcakes and busy bags. The next few weeks I will be jam, relish and chutney bottling for the parents while thinking up new and exciting projects.

Gav said that he saw a little piece of the old me return yesterday, the girl with the smile in her eyes who was carefree and happy. It was nice to feel at ease and welcomed by the people and the other stall holders. I think I’ll stay shiny eyed and smiley.

Today I had a sewing lesson with Kristie who I really like to learn from. She is so encouraging and supportive even when that old friend doubt starts to creep in. She pricks him with a pin and hems in some confidence and courage to keep me from giving up on a skill set I’m yet to master completely. Today I made a fabric cover for a notebook including the pattern from scratch so I’m quite chuffed with the finished product. I have plans to make burlap and lace book covers because that seems to be my trademark.

This one is made from
material that was donated by “Fran” who I think was cleaning out her deceased
Mother’s estate. I’m sending her this as a thank you gift and I believe she is
planning on sending it to her daughter who is overseas so her daughter will
receive a gift, given as a gift by me in appreciation of the gift Fran gave to
me and it will remind her of her Grandmother being that the materials were hers.
Handmade presents have so many layers of gratitude and specialness- I don’t
think I’ll store buy ever again. In saying that Christmas is just around the
corner so I had better get making for gifts sake otherwise I’ll have nothing to
give.

To market to market

Welcome to my first blog although it’s actually my second because my first got lost somewhere in word press heaven. This morning started well with 3 freshly laid eggs to collect although I’m sure I startled a sly fox who was eyeing up my feathered girls in the coop thinking he’d have chicken and eggs for breakfast. Go away sneaky fox and as Indi would say; “Swiper no swiping!”

I’ve been researching what to present to my local markets that would be well received and somewhat different to what’s already out there. I have my homemade essential oil soaps, soy candles, hand threaded beads and button hearts, material magnetised book marks, salt dough & cinnamon dough Christmas ornaments and mulberry jam however it seems there are a lot of similar products already out there so I’m pursuing my passion for good homestyle food and deciding what to offer.

I’ve decided to trial making a batch of fluffy white babs (Irish baas) to serve with lashings of slow roasted pulled pork, “Stein” inspired spiced apple and walnut chutney and fresh peppery rocket. I’ve coaxed the yeast into a hive of bubbling activity, kneaded, risen and knocked the soft, pliable dough and rolled out the buns. The’re just resting one last time before I pop them in the oven.

 Fireside 1st rising-the yeast waft smells divine.

I’ll have my team of taste testers, (hubbie and 2yo) critique my efforts and if they come back with a chin dribbling, pork fat smeared thumbs up I guess I’ll be trotting off to the markets with my latest offering.

I’m feeling excited and somewhat anxious about my market debut mainly because I’m doing most of it solo and because I live in a hub of growers, artisans and handmade food producers. I’m also a perfectionist so to be ready and showcasing my absolute best takes me a little longer than some.

The oven has chimed and here is a pic of my clouds of baked yuminess -so far the verdict is good however thats just me so we’ll see what the afternoon tea set have to say.