Project unpack – complete!
We have moved into our Brisbane house, and
have nearly unpacked. I was back at work for a week before we were reacquainted
with our furniture. It wasn’t ideal, but housing availability in Brisbane isn’t
great at the best of times. We have spent this weekend hanging pictures (making
sure we don’t exceed the maximum one picture hook per square metre quota!), so
the house is very much our home now. The only remaining unpack is in the
office. We might just leave that door closed, and forget about the space…
We have had to acquire a set on open racking to accommodate our new cast iron cookware!
We are enjoying having Dad in the house a
couple of nights each week, and Dad is loving the opportunity to spend quality
time with MacK. We just have to be careful with menu planning, as the old boy
doesn’t take too kindly to pasta on the dinner plate (he reckons it tastes like
plastic!). Still, we are making do of course! Tonight we served Lamb’s Fry and
bacon, Pizza and apple and peach crumble. Later in the week we are planning
slow braised beef cheeks, and corn fritters. Have to say, the food isn’t just
for Dad!
The menu for the week ahead...
We had family over for brunch this morning.
MacK helped mix pancakes, and Tiff brought the Veuve. We had eggs benedict,
croissants (half with chocolate, of course), pancakes and meringues. Pretty
good way to start the day (even if I was in the kitchen at 0530, and brunch
wasn’t until 10…). We also had mango and dragonfruit from Mum and Dad’s.
Checking the recipe
How is this, Chef?
Cooking is serious business!
On the house front, we have had a bit of
movement on the design front. Jane is going to meet with the Architect again to
see where he is at with concept plans. We have found a couple of really funky
design ideas that we want to incorporate into our construction, and I am
getting excited about the months ahead.
Here in Brisbane, Jane is spending our
early days job hunting. In the meantime, she is a disgruntled lady of leisure!
We are really enjoying the range of fresh and farmers markets that are
available across the city. We have found fabulous salami at Eagle Farm markets,
and the most gorgeous French pop-up boulangerie at New Farm. The “French Sin”
boys bake fabulous croissants and pastries in a mobile bakery at the markets.
Their stall is just brilliant – Google them to see just what a market stall can
look like! We are making the most of seasonal market produce. Last week we turned
12 kilograms of tomatoes into tomato relish, and yesterday bottled a batch of
peach and cinnamon schnapps (ready to drink in a month, if anyone is
interested!).
MacK is a joy to be around. His vocabulary is very impressive, and he has picked up some priceless phrases. He will tell us that he is "sorsted" (exhausted), and is very polite. A couple of weeks ago Jane visited relatives on the Gold Coast. Having tasted a Kiwi style smoked fish pie (made with properly smoked fish, not the smoke flavoured rubbish sold in the major supermarkets) on Waitangi Day, he told Raewyn that is was "a lovely dinner". He loves soup and is happy to try most of what we put in front of him. One of his current favourite foods is broccoli - raw or cooked! Last week, Jane was singing to MacK, when he put his hand up to her and said "Stop singing Mummy! No song!" It was very funny!
