Rocks, Extreme and Deadly.

I’ve been getting a lot of posts in my social media accounts showing archaeology findings from the remote past. It really amazes me that previous civilizations went to so much trouble, in often isolated and awkward terrain (think Machu Pichu) to build structures that defy the imagination. There are rocks that seem cut to a precision we find hard to replicate even today with our technology. And huge stones, moved from sometimes miles away, as well as obelisks of extraordinary tonnage, lifted into position with presumably much difficulty.

          Will we ever really know how they did it, and why? The theories are diverse and often presumptuous. Conjecture is a deadly thing. It can lead to the general public learning opinions rather than truths. I often wonder if the ‘experts’ have got it all wrong, and some other discovery in the future will turn our ancient history on its head.

          After all – it isn’t an extreme possibility when you look at our own media of today. It is skewed to what the powers-that-be want us to believe. What is reported in one way in our country, is reported differently in another. It was probably no different in the past, I’m sure.

           We are all manipulated, subtly and not so subtly, guided into a way of thinking. The media plays games with the public.

          With all the chaos in our world, sometimes created by the media, always remember to do the best you can in your little sphere of existence. Let your loved ones and friends know that they are important to you. Always be kind – you never know what trauma someone else might be facing.

          Having said that – here’s a story I wrote about the games people (in this case children) play.

FREE story to read. 

The treasure hunt.

          The hieroglyphics on the crumpled paper must have meant something to someone.

          Carefully I flattened the paper on the old table behind me. The ragged edges were a warning to me to handle it with care. The writing appeared to be in ink; there were blotches above the top line. A careless spill perhaps. Or maybe the message had been written in haste. Some characters had faded, particularly those nearest the edges of the paper.

          “I think that means ‘regal’ or something,” Daniel pointed to the glyph of an eagle surrounded by a thickly drawn oval.

         “Could easily be seen as a caged bird,” I said with a shrug.

          Daniel snorted. “Yep, I suppose.” He continued, “This last one could be the rising or setting sun.”

          I stayed quiet as I focused on the problem.

          “How’re we ever going to work this out?” Dave whinged, as he squinted at the fragile scrap that we had found.

          I looked up. His hair was dusty under his hat and the scar on his chin stood out starkly against his grimy face.

          I giggled. “You look like Indiana Jones,” I said.

          He nodded. “That was the intention,” he grinned, “and you look like Cleopatra. But I didn’t know when I got dressed, that your Mum had decided to have a real treasure hunt for your birthday party!”

          I shrugged as I continued studying the puzzle.

          “Hang on,” I hesitated.

          Daniel raised his eyebrows. “What?”

          “Let’s read this with modern eyes.”

          He nodded as I concentrated.

          “I think … the oval and eagle is ‘bird cage’ and the sun,” I peered at the

hieroglyphs, “is followed by a faded up arrow.”

          “The rising sun?” Daniel murmured. “Perhaps that’s ‘East’?”

          “Good one!” I was thrilled; he basked in my praise.

          “Now I understand the message. It says – ‘Treasure found forty paces east of the bird cage’.”

          I grabbed Daniel’s hand. “Yay! Done it! Let’s go, Dan!”

          I dragged him out of the potting shed to the aviary on the other side of the garden.

          We were going to be the first back to Mum.

***

I continue to write my children’s books. These are my three newest publications that I’ve let loose on the public.

Still only AU$18 each. Want a catalogue? Let me know by direct message.

FREE recipe to try.

HOMEMADE CONDENSED MILK INGREDIENTS

  • 2 Cups Full Fat Milk or Low Fat Milk
  • ⅔ Cups White Sugar

INSTRUCTIONS FOR MAKING CONDENSED MILK

  1. In a heavy-based saucepan, add the milk and sugar
  2. On low heat, gently stir until  the sugar is completely dissolved.
  3. Simmer, without stirring, on low-medium heat.
  4. Continue to simmer on low heat for 35-40 minutes, until milk changes to a dark grey color and thickens and reduces by half.
  5. Skim off any foam that forms, with a spoon.
  6. Remove from heat and pour into a jar. don’t add any sugary bits to the jar, as they will cause a problem with the mix.
  7.  Cool completely before putting on the lid.
  8. Label the jar and refrigerate. It should last for months.

A tip or two for your CONDENSED MILK:

You can use home-made condensed milk as an excellent substitute for eggs in cakes and cupcakes. You can use it in rice cream or baked rice pudding. Always use the condensed milk at room temperature when baking with it.

FREE knitting pattern to make.

Baby beanie.

Use a nice soft baby yarn, and needles size 4mm.

Cast on 64 stitches, and rib 8 rows. If you want to, this can be done in a contrasting yarn – or not. Whatever you wish.

 change to 4.5mm needles and main colour yarn if you are using two colours.

 Now start stocking stitch (Knit one row, then purl one row – repeat). Stocking stitch 24 rows, finishing on a purl row.

Shape the top of the beanie thus:-

Row 1 : ‘knit 1 k2tog, knit 5’ – repeat (56 stitches)

Row 2,3 and 4 stocking stitch.

Row 5 : ‘k2tog k4’ repeat – finish row with k2 tog.(46 stitches)

Row 6 : purl

Row 7 : ‘K2tog’ repeat. (23 stitches)

Row 8 : ‘Purl 3 P2tog’ – repeat. P3 at end (19stitches)

Row 9 : ‘K1 K2tog’ – repeat. K1 at end. (13 stitches)

Row 10 : Purl

Cut the yarn and thread through the 13 stitches and pull tightly. Sew up the side seam.

Return, Everyday and Drudgery.

Don’t believe the title!

Sure, I have returned from my holiday with my daughter, when I went fishing, shopping and eating in a nice, if noisy, restaurant. (not worth the price of the meal, I might add.)

Image may contain: 1 person, smiling, sitting, ocean, sky, mountain, outdoor and nature

Yes- that’s me! Out on the boat catching the most fish that day.

Yes, I have returned to the everyday chores of my home life after the silly season. (I’m sure we all gave a collected sigh of relief for another year!)

But DRUDGERY? No way!

If life came down to a dull, painful monotonous day, would it be worth living?

Now, I know many people, as they age, can not do too much, due to health problems. but I decided many years ago, to not give in to aging. I saw my grandmother go downhill rapidly when she decided she was ‘old’ and therefore couldn’t do anything. She gave up knitting, sewing, gardening and reading. All these things had been her normal life, but as soon as she gave them up, she became a shell of her former self.

Not for me!!

The old saying – ‘to grow old gracefully’ should be changed to – ‘to grow old DISgracefully’ That is my idea to make sure I keep young. The more interests and the busier you are, the better for the body and the mind. I ‘do’ even if I don’t feel like it – once my day becomes active (either with the body or the mind) I feel better immediately.

I knit, crochet, garden, write and read. I socialize, I market on the computer and I publish other people’s books. I teach piano and violin and keep bees, cows and chickens.

meandbees

Only two hives, but they keep me well supplied with honey. I’m giving a workshop here for Landcare, about keeping bees.

I cook – making sure I get whole, fresh produce every meal.

I make my own mayonnaise, peanut butter, muesli (granola) with my own home-grown fruit, dehydrated in my own dehydrator and more. I endeavour to cook a variety of food, so that my body gets a load of different vitamins and nutrients every day.

Here is a typical weekly menu – but, remember, it changes every week.

Monday: Breakfast :- 1 egg on a slice of multi-grain toasted bread. Lunch: – salad wrap, with lettuce/tomato/cucumber/ mayo/ ham and pickled onion (my bit of fermented food)) in a Quinoa wrap. Dinner:- Sweet and sour Pork with rice (include capsicum/onion/pineapple/broccoli and carrot in the stir fry). for my homemade s/s sauce see recipe later)

Tuesday:- Breakfast:- 1 cup granola with 1 cup milk ( and a touch of sugar – optional). Lunch:- 2 egg mushroom omelet. Dinner:- Crumbed chicken thigh or breast and vegetables – generally carrot, peas and potatoes.

Wednesday:- Breakfast:- 1 weetbix with 1/2 sliced banana (or diced strawberries, blueberries) with 1 cup milk. Lunch:- Tuna and avocado with mayo and corn sandwich. Dinner:- Spaghetti Bolognaise.

Thursday:- Breakfast: 1 cup of yoghurt with diced fresh fruit and a sprinkle of granola to add texture. Lunch:- Bubble and squeak ( leftover potato from previous night with onion and cabbage.) Dinner:- Satay chicken stir fry with vegetables and rice.

Friday:- Breakfast:- 1 egg, (scrambled). Lunch:- Caesar Salad. Dinner:- Macaroni cheese with mixed vegetables on the side.

You get the idea!

I was thinking of putting out a cook book called ‘For one and only” as most cookbooks are for a family, and as I live alone, not really relevant for me. 

What do you think?

Oh – and here’s the sweet and sour sauce recipe:-

Sweet and Sour Sauce:

1 cup Pineapple juice (with water)

2 tblspns cornflour

¼ cup vinegar

¼ cup brown sugar

2 tblspns soy sauce

2-3 tblspns tomato sauce

1 cup chopped onions

1 ¼ cup of pineapple pieces

2-3 drops of red food colouring (optional)

other chopped vegetables as desired. (carrot, cabbage, broccoli etc.)

  1. Blend cornflour, pineapple juice and vinegar in a saucepan.
  2. Soak onion in red colouring for a few minutes.
  3. Add everything to saucepan except pineapple pieces.
  4. Bring to boil, stirring constantly. Serve with rice. Serves 4. 
  5. Veg can be par cooked if desired.
  6. I bottle extra and keep in fridge for a little while – using the next week with a different meat – pork, or chicken or diced lamb – it can also be used with just vegetables for vegetarians)

P.S. Don’t forget to have a quick look at my second and third page. There is a new story  (The Killing) up to read on page 2 ( readeatdream.net/free-childrens-picture-book ) and some art for sale – will be doing some T-shirts soon) ( readeatdream.net/sweetfields-products-and-mykelcee-designs )

slower

 

 

Roasts, Eucalyptus and Depression.

I remember when I was young – (don’t you just hate those type of comments, you know, like:– ‘In the olden days’ etc) – the Sunday roast was the highlight meal of the week. The rest of the week was meat and 3 veg – every night!

Haven’t we come a long way in our culinary tastes. Even this recipe includes sweet potato, which wasn’t in my childhood.

Roast potato, pumpkin and sweet potato mix.

roast

2 kg potatoes, peeled, 1/4 cup olive oil, 1.2 kg sweet potato, peeled and cut into large pieces, 1/4 cup olive oil, sea salt flakes, 1.2 kg piece of pumpkin, seeds removed and cut into large pieces.

  1. Preheat oven to 200°c.
  2. Peel potatoes and place in a large saucepan. Cover with cold water and bring to the boil over high heat. Simmer for 5 minutes. Drain and cool.
  3. Use a fork to rough up the surface. Place potatoes in a roasting pan. Drizzle with olive oil and toss until well coated. Sprinkle with sea salt flakes.
  4. Remove seeds from pumpkin. Cut into large pieces. Peel sweet potato and cut into large pieces. Place pumpkin and sweet potato in a roasting pan. Add olive oil and toss until well coated. Roast for 1 hour or until golden and cooked through. Sprinkle with sea salt flakes to serve.

When Europe was still under the effects of WW2, and depression and rations were everywhere, our family saved hard and paid our passage to Australia. It was a young and vibrant country, and everyone agreed.  The influx of migrants began. We saw the arrival of Italians, Lebanese and even Germans. There were a lot of prejudice in those days, and worse still when the Asian ‘invasion’ occurred.

Now we live, mostly, in harmony. And the benefits certainly outweighed the disadvantages.

Before this time, I’d never heard of eggplant, broccoli, sweet potato or zucchini. Now these are common delicacies.

zucNowadays, I grow all of these vegetables, and more. The zucchini is abundant, and when in season, produces far more than we could possibly eat. So… what to do with all of them (before they grow to torpedo size!) ?

Here is a recipe that can be eaten hot or cold (ideal for school lunches, too!) and adds some extra vegetables in as well.

Zucchini slice:-

½ cup brown rice, 1 carrot, grated, 1 or 2 zucchini, grated, 1 small can corn kernels, drain, wash, ¼ cup chopped chives, 1 cup cheese, grated, extra grated cheese for top, ¾ cup SR flour, 4 eggs, ½ cup milk, ¼ cup sweet chilli sauce (optional)

  1. Preheat oven to 180-200°. Grease and prepare a slice tin
  2. Cook rice to instructions on packet. Allow to cool.
  3. Combine rice, carrot, zucchini, corn, chives, cheese and flour in a large bowl.
  4. Whisk eggs, chilli sauce and milk together in a jug.
  5. Add to rice mixture and mix well.
  6. Spread in tin, sprinkle with extra cheese, then bake for approx 35 mins, until cooked through and lightly browned.
  7. Stand in pan for 20 mins then slice and serve hot or cold. Serves 8.

And while we are at it – here’s a yummy pickles too.:-

Sweet Zucchini/Cucumber Pickles:zuccs

Slice 5 kg zucchini and/or cucumber and 5 kg onions thinly. Soak overnight in a 3/4 cup salt in water.

Next morning drain and rinse. Place in a vinegar mixture of 5 cups white vinegar and 5 cups white sugar. Add 1 teaspn of mustard and 1 teaspn of turmeric. Bring to the boil and boil for about 10-15 minutes. I then added thickener.(about quarter cup and tblspn cornflour). Place in hot, sterilized jars and seal.

I actually halved the zucchini, onions and cucumber, but kept the rest as it was, which is why I needed to put some thickener in it. You could possibly add a little less sugar, too. If you halve everything that may not be needed.

And just in case you’d rather sit out under the Eucalyptus trees or on the verandah, with wine glass filled with your favourite tipple, you can even make Zucchini chips, doused in a tasty spice powder mixture.

Zucchini crisps:-

Slice zucchinis thinly then deep fry in an oil of your choice. Scoop out and place on absorbent paper to remove excess oil, then tumble in a bag of spice mix. The spice mix can include garlic powder, grated Parmesan cheese, chili powder and/or any other combination that suits your taste. You can always experiment!

With kindness

Maureen

P.S. – lots of recipes today – nice to jumble up my blog sometimes.

Also – chapter 7 of ‘In Search of the Elusive Panda’ is up on my second page:-panda2(readeatdream.net/free-childrens-picture-book)

and another example of Mykey’s Art (already sold) on third page:- (readeatdream.net/sweetfields-products-and-mykelcee-designs)

Squidhands(dylan)web