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Aug. 2nd, 2008 10:22 amKate and I have already marketed. She has gone on to her flurry of social whirling and I'm all ready for the Conflux Min-Con.
I made sure I bought goodies to fortify myself for today and tomorrow: I have totally beautiful fresh duck pate with pistachio (and no pork - Kim is awesome and a wonder and makes pork free pates regularly now) plus fresh Italian bread from a woodfired stove, artichoke heart and other yummies to eat with it. Three enormous bunches of jonquils are making me feel cheerful, and an inordinate number of tomatoes are waiting for me to turn them into yummy things. Breakfast this week is sheep's milk yoghourt from Meredith Dairy (a friend of my sister's is the cheesemaker, which means my family is represented this weekend) and I have purple potatoes for dinner sometime. The grower was bugging me for my recipe, which means I might have to put it on my other blog. I won't be eating them tonight, though, tonight is a South Australian spud with a red skin and the palest flesh, which will be baked then seasoned with bush tomato and fresh butter. With them I might have a heritage carrot salad (with carrot tops for leafy greens) and something made out of the eggs I have from Mountain Creek Farm. There is a certain joy in eating eggs that come from hens you have met.
Why am I so into food right now? Firstly, we went to the amrket rather early, so breakfast is actually brunch and in a half hour Secondly, I'm rather nervous about the Mini-con. You knew I was nervous, but some of you may not know that my mind turns to gourmet food at times like this. I don't always eat the food, but dwelling on it is calming. My big decision needs to be how to cook those amazing eggs. My smaller decision (what kind of coffee to drink today) is already made: Sumatra Mandheling.
I made sure I bought goodies to fortify myself for today and tomorrow: I have totally beautiful fresh duck pate with pistachio (and no pork - Kim is awesome and a wonder and makes pork free pates regularly now) plus fresh Italian bread from a woodfired stove, artichoke heart and other yummies to eat with it. Three enormous bunches of jonquils are making me feel cheerful, and an inordinate number of tomatoes are waiting for me to turn them into yummy things. Breakfast this week is sheep's milk yoghourt from Meredith Dairy (a friend of my sister's is the cheesemaker, which means my family is represented this weekend) and I have purple potatoes for dinner sometime. The grower was bugging me for my recipe, which means I might have to put it on my other blog. I won't be eating them tonight, though, tonight is a South Australian spud with a red skin and the palest flesh, which will be baked then seasoned with bush tomato and fresh butter. With them I might have a heritage carrot salad (with carrot tops for leafy greens) and something made out of the eggs I have from Mountain Creek Farm. There is a certain joy in eating eggs that come from hens you have met.
Why am I so into food right now? Firstly, we went to the amrket rather early, so breakfast is actually brunch and in a half hour Secondly, I'm rather nervous about the Mini-con. You knew I was nervous, but some of you may not know that my mind turns to gourmet food at times like this. I don't always eat the food, but dwelling on it is calming. My big decision needs to be how to cook those amazing eggs. My smaller decision (what kind of coffee to drink today) is already made: Sumatra Mandheling.