LET’S SPICE THINGS UP A BIT!

 
                                                        

     

      

A disclaimer: Not wishing to incriminate myself; at the risk of being sued, or worse…some details of the following tale have been purposely disguised, made vague, or eliminated completely.  To protect the innocent, no names have been divulged.

A few years ago, when I was living somewhere in North Queensland, one of my co-workers at the time invited me to join his wife and him for dinner at their home.  Their home was just up along the road a bit from where I lived, but it was the first time I’d paid a visit, invited or otherwise.  I was looking forward to a night of culinary delight…to a meal being prepared by someone else for a change.

To my disappointment the dinner served that evening was the most tasteless, uninspiring, bland, boring meal I’ve ever had.  However, you would’ve been proud of me…I was on my best behavior. No comment did I make in reference thereto.  Politely, I contributed to the conversation while hiding my feelings as I ate what was placed before me. I did not air my despair about the fare.  A major effort was required to swallow a single morsel, even with the assistance of a glass or three of red wine.  

The wife was a vegetarian. There’s nothing wrong with being a vegetarian.  I’m pretty close to being one myself these days. I’m probably only about one mouthful away from being a fruitarian.

However, in this case, not only was meat eliminated from the meal but, so too, was flavour. No seasonings of any description …no spices, no salt, no pepper; not a drop, not a sprinkle of anything…nothing were present. 

I bit my tongue (it was more flavoursome than the meal), and ploughed on through, silently telling myself to never accept another dinner invitation from the couple if the wife was the cook.  It was very difficult to keep a pleasant, upbeat, convivial conversation going during the worst meal I’ve ever had.  Conveniently, the next time I was invited to dine at their home I had another engagement.  There is only so much torture one person can handle before cracking completely!

“Variety is the very spice of life”, so said English poet William Cowper back in 1785.  A century or so prior, dramatist Aphra Behn had a similar thought when he said, “Variety is the soul of pleasure”. And, way before those two brainiacs latched onto the idea, Greek dramatist Euripides kicked it all off with his most simple adage…”a change is always nice.”  It takes the Greeks to keep it concise, but comprehensive.

I confess I’m a bit of a fraud these days; more than a “bit”.  Okay!  Lock me up and throw away the key! But, at least I admit to the error of my ways.  Contrary to what some may think…probably because of the recipes I’m constantly sharing, and from the tales I’ve related of various culinary adventures I’ve had in the past…my remaining pots and pans need reminding of their purposes in life…those I’ve not already given away, that is. Nowadays, I do very little cooking, spicy or otherwise.  Through the years I did enough cooking to cover two or more lifetimes…enough is enough already!

An orange addict I am.  Every morning I juice oranges, with a lemon added to the delicious mix.  This is something I’ve done for many, many years. Guilt would descend upon me if my habit was broken.  I admit to my orange addition. It’s a worthy one because, touch wood, I’ve not had a cold since 1998…and that is the gospel truth.

It might be a bit cheesy, but I love cheese, too.  Milk also plays an important role.  In the mornings…not too early on chilly winter morns…a large mug of coffee made on milk warms the cockles of my heart.  So, too, for variety, does a large mug of Milo made on milk.  A big kid I am…still going through my first childhood.  I love Milo, and have done so since I was a kid.  

Like with life, food can become boring if one doesn’t spice it up a bit.  Don’t go overboard, though….    

 

Kolokithokeftedes aka Greek Zucchini Fritters: Grate about 500g unpeeled zucchinis; sprinkle with salt; transfer to clean tea towel and squeeze out liquid by hand, removing as much liquid as possible. Combine zucchinis, 3 thinly sliced eschallots, 1/4c finely chopped fresh dill, and 1/4c finely chopped fresh mint; season with salt and pepper. Add 1c crumbled feta cheese, 1/4c grated Parmesan and 3 eggs. Mix until well combined. Gently mix in 3/4c plain flour, being careful not to overwork the mixture.  Add more flour if mixture is appears to be too moist. Heat 2tbs olive oil in large pan. Scoop spoonful of mix; add to hot oil. Press down lightly on patty to flatten. Repeat process; don’t overcrowd the pan.  Pan fry 3mins; then flip using spatula. Drain on paper-lined towel to rid excess oil. Serve warm.

Briam aka Greek Roast Vegetables: Cut 1/2kg potatoes into slices (peel, if preferred). Slice 1/2kg eggplants and 1/2kg zucchinis into 1cm slices. Cut into chunks, if preferred.  Chop 1kg tomatoes, peeled, if preferred (or use 3-4 cans strained, chopped toms).  Chop two green capsicums. Layer bottom of large baking pan with tomatoes; season. Place rest of vegetables on top; season well. Don’t layer too deep. Sprinkle 1 sliced red onion and 2 finely chopped garlic cloves over top; add remaining tomatoes.  Season well; sprinkle over Italian herbs; garnish with chopped parsley; drizzle with olive oil. Cover with foil; bake in preheated 200c oven, 1-1/2 to 2hrs. Uncover halfway through cooking; toss vegies, (not out the window!); continue baking until coloured. Serve with feta cheese and crunchy bread.  Yum! Yum!  

 

                                     

FOR AULD LANG SYNE

 

 

 

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Calm down!  Don’t get your knickers in a knot! Time is flying by at a rapid rate of knots, but it’s not yet New Year’s Eve.  However, that being so doesn’t make the words of “Auld Lang Syne” less pertinent.  Old acquaintances should never be forgotten. (Some won’t allow us to forget them!) In the words of another song, “You Can’t Make Old Friends”…nor can we replace them.

There is no point me being carted off into witness protection, or for me to go into hiding, I’d still be found.  I’m a bit of a hermit… recluse, by choice.  Retreating into my shell, I tried to become a snail. That failed, so I took a step further.  I morphed into a turtle, barely poking my head out from the carapace, the hard protective shield. That hasn’t worked either. In the story I’m about to relate, I’m not complaining.  An emotional roller-coaster ride, I’ve been on of late, in more ways than one.

A friend from my childhood days, and beyond, phoned me. Previously, I’ve mentioned her in tales I’ve related.  When we were teenagers, she and I spent our weekends on the beach and in the surf at Noosa. 

There is no doubt if I’d not been laying down when I answered her phone call, I would’ve fallen down.  As it was, my jaw hit the ground…almost a mission impossible, I know. Someone with whom I began my school days, and with whom I continued from Prep 1, through to primary, to scholarship years, and to High School, tracked her down in search of me! This current day “Sherlock Holmes” and I not only shared school classes through the years, but we also became co-workers/conspirators in our first jobs when we became legal secretaries at the firm of Gympie solicitors, then known as “Tozer & Jeffery”.

Shortly after I moved to live and work in Brisbane at the end of July, 1965, my ex-school friend, and work-mate arrived in the city, too.  I arranged for her to move into the flat adjoining mine in Booth Street, in the suburb of Toowong.  After our years as friends from Prep School through to our first jobs, we then became neighbours in the city.  A year or so later, new adventures beckoned.  Both of us went our separate ways.  We lost contact.  That was 57 years ago!  More than half a century ago….

My long lost friend, her husband and family were coming to the mountain to celebrate their 55^th wedding anniversary, as well as her husband’s 80^th birthday.  Having grabbed her magnifying glass, my friend donned her deerstalker cap. She was on a mission to find me.  I didn’t stand a chance.  Out of the blue she found me.  My hideout had been discovered. My disguise lifted. I waved the white flag of surrender…and the rest, as the saying goes, is history.

A lengthy, fun phone conversation ensued. I learnt my old friend and her family was arriving the following week. We set up a time to meet at a café.  After 57 years, at 9.45 am, on 18^th July, 2023, we met at Elevation Café.

With the many hugs and smiles shared the past years swiftly disappeared. There we sat, sipping on coffees, indulging on carrot cake, lost in a world of our own. Having lived up and down the eastern sea board of Queensland, they now live in Warwick, south-west of Brisbane.  The genuine, sincere love and respect the couple has for each other is obvious, inspiring and heartwarming.

What a wonderful, joyful time we shared a few weeks ago, reminiscing, catching up on what has gone on since we last spent time together.  Of course, it was impossible to cover all that has occurred in the past from when we were kids to now. We’d need a year and more of Sundays to do that! 

From the first phone call informing me my friend was on a relentless search for me…from when we spoke on the phone, up to, and after, our café interlude, my mind has been in a constant whirl.  So many memories are bouncing off its walls.  I have a very good memory. Of late it’s been working overtime.  Myriad fun times we had in our teenage years.  I’m not sure how we got any work done at Tozer & Jeffery, but we must have, because we didn’t get fired! 

There are many tales to be told…but not today….

Carrot and Pineapple Cake: Preheat oven, 177C. Lightly grease and flour 2x9-inch round cake pans; line bottom with paper. Sift 2c plain flour, 2tsp baking powder, 1tsp baking soda, 1-1/2tsp cinnamon, 1/2tsp salt, 1/2tsp ground ginger, and 1/4tsp ground nutmeg in large bowl. Whisk 3/4c (165g) light brown sugar, packed, ½ (100g) granulated sugar, 4 large room temp eggs, and 2tsp vanilla in another bowl. Stir in 2-1/2c finely shredded carrots, 1c (165g) drained, crushed canned pineapple, and 3/4c walnut pieces.  Add flour mixture; fold everything together until just combined. Divide mixture between the two pans; smooth top.  Bake 25-30mins in centre of oven.  Cool cakes in pan 5mins; then invert onto wire rack; cool completely before frosting. Frosting: Using hand mixer, beat 454g softened, full fat cream cheese and 1c/227g softened butter until smooth and creamy.  Add 4c/480g icing sugar 2tsp vanilla, 1tbs orange zest and 1/4tsp salt. Beat on low until just incorporated; turn mixer to high; beat about 1min until well combined. Spread one cake layer with 1/3^rd of frosting over the top. Place second layer on top. Spread remaining frosting over top and sides of cake. Garnish with toasted walnuts, if desired.   Chill for at least an hour before serving; you can chill the cake for as long, too.