|Ural Motorcycle and sidecar|
|Above three images of Tamborine Mountain Distillery|
Please bear with me while I don my cranky boots and cranky pants. I know I’m going to sound like a bear with a sore head. So be it.
Has anyone ever heard a bear with a sore head? How would you know the bear had a sore head? The bear could be just baring its soul. I’ve heard koalas, but they’re not bears. I imagine the sounds bears make would be more than one could bear.
Yogi may have made a boo-boo and lost Huckleberry Hound; perhaps Winnie the Pooh discovered his honey jar was empty. I’m putting forward a few thoughts on the matter...
How we express feelings can vary. There are instances, of course - dependent on situations – when human reactions are similar. Some people express little emotion. We’re all different...and yet, similar. What a conundrum the human being is!
Here’s my whinge. Bear with me, if you will, while I whine. Some will disagree with me, but that’s okay...I’m not always agreeable.
I’ve a love-hate relationship with Saturdays and Sundays.
The “love” is easing into the day leisurely reading the paper; a mug of steaming coffee within arm’s reach, and my two furry roomies snuggled up beside me. The “hate” is the intrusive, thunder of roaring motor bikes, which are often accompanied by the raucous cacophony of souped-up cars.
If the racket they create isn’t disturbing the peace, I’ve not a clue what is. Why do motorcycles have to be so damn noisy?
To make matters, and the noise, worse is the culprits usually travel in packs.
I’m unable to fathom the answer given when motorcyclists are asked the question why they enjoy riding bikes.
Uniformly, the reply is; “It’s the free feeling of wind in our hair; on our faces.”
How on earth can that be when their uniform is that of Darth Vader? Obviously, their ideas of freedom and mine are vastly different. Clad in tight, thick, heavy leathers, the heat must be horrendous – a personal sauna.
Get a sports car, or convertible – like the awesome, iridescent blue Bristol I admired the other day. Driving along the winding mountain roads in a sports car with the top down beneath a clear, sunshiny sky – now that’s freedom. Eat your heart out, Darth invaders!
On the flip-side, a few weeks ago, Gordon, the pleasant gentleman from Tamborine Mountain Distillery and I drooled over a beautifully-maintained burgundy Russian Ural motorcycle with sidecar. We found it difficult to restrain ourselves from jumping on board and going for a quick spin around the IGA supermarket car park before the owners returned and reported us to the authorities!
Once again, I am repeating myself - I do meet the nicest people at IGA, the car park, the newsagency - and at the local dump!
Only once have I ridden in a sidecar - along the streets of Sunshine Beach in the early 80s. The bike and sidecar were owned by a friend of my then husband and me.
I’ve ridden pillion, once, in the early 60s, on a motor bike owned by a friend of my brother. I wouldn’t be able to get my leg over now!
Motor bikes are annoyingly noisy. And their thoughtless, unnecessary interruption to the peace and quiet does make me cranky...like a bear with a sore head!
Nevertheless, an impeccably-preserved vehicle is to be admired, whether it is a two-wheeler, three-wheeler, or four-wheeler, 18-wheelers etc.
I’ve friends, including a husband and wife team, who are “bikers” – not “bikies”. They frequently participate in charity runs raising money, mostly for children in need. For such selfless deeds, bikers deserve to be commended.
Honey Garlic Chicken: Season 4 chicken thighs. Heat 1tbs each butter and olive oil in pan over med-high heat. Place thighs skin-side down; sear until golden brown. Remove from pan; set aside. Add 1 diced onion and 4 potatoes cut into 3cm cubes to pan; sauté until golden-brown; season; remove from pan. Melt 1tbs butter over med-heat in same pan; add 4 minced garlic cloves; sauté until garlic is fragrant. Add 1/4c honey, 1/4c soy sauce and 1tbs white vinegar; simmer; reduce heat to med-low; simmer until slightly thickened. Nestle thighs and potato mixture into pan; drizzle some sauce over top. Bake at 200C, 25-35mins.
Honey Garlic Salmon: In bowl, mix together 1/3c honey, 2 minced garlic cloves, salt and pepper, 1tsp each chopped parsley and fresh basil, 1tbs Dijon mustard, 1tbs soy sauce, and 1/4c white wine vinegar. Whisk well. Pour about ½c of honey mixture over 4 skin-on salmon fillets. Coat well; marinade 15mins. In reserved honey mixture, add 1/4ts cornflour; mix well. Set aside. Don’t toss marinade. Spray large pan with olive oil cooking spray. Place salmon skin side up in pan; cook 6mins or until cooked through. Turn salmon over, pour both marinade mixtures over salmon; add slices of 1 lemon; simmer 5mins. As the sauce simmers, use a spoon to continue to coat the salmon and the lemon slices. The sauce should thicken and slightly reduce.
Honey Pears with Greek Yoghurt: Preheat oven 190C. Place 1/3c slivered almonds (or walnuts) on baking tray; toast in oven, stirring once or twice, until lightly browned. Cool on a plate. Halve 3 ripe but firm Bosc pears lengthwise; scoop out cores. In small Dutch oven or heavy ovenproof saucepan, combine 1/3c honey and 4 fresh bay leaves; simmer over med-high heat. Reduce heat to medium; simmer; stir occasionally, until honey turns a rich amber colour. Remove from heat. Place 3tbs unsalted butter, cut into 6 pieces; space evenly in pot with honey; place a pear half, cut side down, on top of each piece of butter. Cover; roast 10mins. Turn pears over; baste with honey mixture. Drizzle pears with 2tbs amaretto; roast uncovered until golden brown. Remove from oven; cool slightly in the mixture, 30-35mins. Whisk 1-1/2c Greek yoghurt until smooth. Arrange pears on plate; drizzle honey mixture over top; sprinkle with toasted walnuts or almonds; serve with yoghurt at the table.