CHEAPER BY THE DOZEN

 

Guinea Fowl

  

                                                    Freshwater Creek, Hinchinbrook Island

 

Dugongs

                                              

 

Jaffas

Many years ago when I was a child, a neighbouring family had eleven kids. Not quite a dozen, but taking into account the parents, the family was a baker’s dozen.  The father was a lineman with the PMG aka Postmaster-General’s Department, which was originally established in 1901. In 1975 it was split into two to become Australia Post and Telecom.  Later on, Telecom morphed into Telstra.  So far, there it has remained…end of today’s history lesson.

For a couple of years the family lived in a large house on the upper side to us, but when their paternal grandmother died, she left her home, which was situated a couple of doors down the street a bit, to the ever-growing family. Without haste, lock, stock and barrel, into it they moved. To this day I still wonder how they all squashed into that house…and, I do mean “squashed”.  The house had only two bedrooms and a very small sleep-out!   For various reasons, we never became playmates.  The kids were younger than my brother and me. They also attended a different school to the one we did. The boisterous family reminded me of the popular Clifton Webb movie of the early Fifties; “Cheaper by the Dozen”.

At various stages of growth the kids scaled our fence to enter our yard, uninvited. Upon successfully infiltrating the barriers, the temptation to nick the small, brightly-coloured “fruit” from the dozen or so plants in our garden was too great to ignore. Within seconds, they’d discover the punishment for their mischievous felonious activity was painfully over-powering. 

To their distress and agony they realised what they’d ingested were very hot Bird’s Eye Chillis.  Loud, wretched cries reverberated through the air.  Glasses of cold milk were swiftly dispensed by our mother or grandmother to help alleviate their suffering. The kids’ brief attempts at a life of crime rapidly came to an end, as did their desire to ever again devour Bird’s Eye Chillis. There was no need for a guard dog to keep uninvited children out of one’s yard when the very hot chillis unfailingly did the trick.

An equal number of the round, colourful, small Cherry chilli peppers also grew in our yard.  Looking like little lollipops, they, too, were temptations not to be ignored by wandering fingers. They’re not quite as hot as their fiery cousins, the Bird’s Eye, but still have a bite to them when bitten.

One morning a few weeks ago I was rudely awoken, not by a dozen, but by a dozen and a half… i.e. 18…loudly-honking Guinea Fowls.  Yep! I counted each and every one of the raucous, feathered critters after they’d hatched.  Rudely shattering the peace, they strutted down the yard close to my bedroom window not giving a damn who they woke.  If I discover where the rowdy intruders roost, I might do similar back at them to see how they like it!

Living in North Queensland had many advantages.  One such benefit occurred on a sunny Sunday a few days before re-opening the resort at Cape Richards on Hinchinbrook Island to visiting holiday-makers.  For a couple or so hours my staff and I took a well-deserved break away from our daily slog. By boat we visited Freshwater Creek, one of the island’s meandering waterways.  

As we approached the jetty upon our return to the resort, I cut the boat motor to allow us to wallow in the wonder of a rare occurrence.  The boat, with us still in it, was surrounded by half a dozen or more inquisitive dugongs. Apparently, they, too, were enjoying their Sunday outing.  It was a unique moment in time.  One I’ll never forget. 

Another memorable dugong moment I experienced occurred one day when I was sitting on the foreshore at Cardwell, the township on the mainland across from Hinchinbrook Island. Lost in a world of my own, I sat appreciating the stunning surrounding area when suddenly a herd of a dozen or more dugongs cruised by. Another cherished rare moment in time....

When I was a kid 12 pence allowed entry to Saturday afternoon matinees at Gympie’s Olympia Theatre, with enough left-over pence to purchase a packet of Jaffas (one had to roll at least a dozen Jaffas down the theatre aisles), and a cold drink. Actually, I preferred delicious Fantales to Jaffas.  I loved reading the stories about the film stars printed thereon. Sadly, in July just gone, Fantales have gone. Fantales  no longer exist…at least, not the chocolate-coated caramel variety.  Allens/Nestles decided to discontinue making them.…

All too soon we’ll be doing the 12 days countdown to Christmas.  Out comes the abacus. Now, where did I hide it?

Vegetable-Bean Chilli: Heat 2tbs olive oil in pot over med-heat until shimmering. Add l large chopped onion, 2 chopped large capsicums, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Cook, stirring, until just tender, 8-10mins. Add 2tbs chilli powder, 1tbs ground cumin, 2tsp oregano. 2tsp salt, 1/2tsp ground black pepper, and 1/4tsp cayenne. Add 800g canned, un-drained tomatoes, 227g un-drained, canned, roasted green chillis, 3 cans beans (pinto, black, kidney, cannellini, or garbanzo; drained and rinsed). Add 1 to 2 cups veggie stock. Bring to boil; then simmer, uncovered, 20-40mins. Stir in 425g canned, drained corn kernels.

Sweet Potato Chilli: Heat 1tbs oil in large pan on med-heat. Add 1 chopped, large onion; stir occasionally 4-5 mins. Add 4 finely chopped garlic cloves, 2-3 finely diced fresh chillis, and 2 large sweet potato cut into 3cm cubes. Cook a few mins; season. After a few minutes, stir in 2tbs tomato puree, 400g canned tomatoes, 400g canned black beans, 1tbs Vegemite, 2tbs red wine vinegar, 1tbs cumin, 2tsp smoked paprika, 2tsp oregano, 4 bay leaves, and 1c veggie stock. Break tomatoes apart with a spoon; mix well; bring to a gentle simmer; cook on low-med-heat 20mins. Then stir in 4-5 cups of fresh spinach and small bunch of chopped coriander.. Simmer for another few mins. Once the spinach has wilted and the sweet potato cubes are soft, adjust seasoning; serve.