So I have started the tale of the trip I mentioned last post but for some reason I am suffering from a bit of procrastination. Some would call it writers block for me it is just plain old procrastination. Sometimes I just have to get into stuff to get going but at the moment I am going to have to wait for the phase to pass and get this tale told then.
Since we got back it has been a case of head down and sort out sick kids, works and life in general.
To keep it in perspective life has been pretty good I have managed to track down another window frame by the side of the road for the hot house I am building. Planted some more beans, radishes and other veggies even managed to take off from work earlier to take my aunt from Austria to the airport (family is important to me)
When I got back one of the first things I did was to make up a big batch of homemade soup. I am always amazed that people seem not to realise how easy it is to make soup and it put food on the table for 2 nights and a couple of lunches. Took about 20 minutes to make and an hour to simmer away and gets better each day.
My friend Libby at libby-cooks wrote about how hard it is to keep to the ethics of food and sorting out where it comes from and who or what is harmed in getting our daily bread (and other food groups) For me I find that making my own meals from as local or as ethical sourced base ingredients helps to keep me relativly sane trying to sort this out.
So for the rest of the week we at pretty well. One night we had a meal of the excellent broccoli fritters I have made before and managed to cut and fry some of the bacon I made just prior to my trip (I was hanging out for this). Some of the Risonni and chorizo Salads made from scratch, and this evening a very nice penne pasta made with bacon, leek and pumpkin.
All good simple food made from scratch most of the food came from our garden or the ceres box. Quick to make and all pretty good.
But back to that procrastination … yep looking at this list I have even less reasons to not have done that post… Oh well maybe tomorrow I will get it done…
Sweat some carrots, celery, leek, 4 bay leaves, a bunch of flat parsley and an onion in some olive oil for about 10 minutes till soft but not browning. Add several crushed cloves of garlic and about 250 odd grams of smoked pork hock or bacon pieces. Drop in a can of chopped tomatoes and cook for a further 10 minutes stirring regularly. Add 2 litres of cold water salt and pepper to taste and 3 medium sized potatoes diced to about 2cm cubes, diced parsnip and a small diced turnip(any or no root vegetables are good). A bunch of kale or other greens (I used some Tuscan kale and Russian kale). Simmer for an hour or more and serve with rye bread and some of your favourite sliced or grated cheese. This soups stores well and is even better on day two or from frozen.
Bacon, leek and pumpkin penne
Finely chop 500 grams of pumpkin and steam or microwave in some water till very soft.
Fry 250 grams of thinly sliced bacon (I used thick cut homemade bacon) 2 small leeks in some oil.
While doing this cook half a packet or so of penne in some salted water (a bit more is fine this pasta sauce coats the penne beautifully)
Once the bacon and leek are just starting to brown add 2 crushed cloves of garlic and all of the drained pumpkin. Add 250 – 300 grams of tomato passata stir though and cook until the pumpkin has virtually dissolved down to a paste and mixed through. Add salt and pepper to taste. Toss through the drained penne and stir till coated. Serve with grated parmesan (or not)