You said you’d always love me, you said you’d always care
You said you loved my pretty face, my ankles and my hair
You said we’d be together until the end of time
But you didn’t say that all of this was just another line
I saw you at the movies with the girl from down the block
Your arm was round her shoulders, it gave me quite a shock
I followed you to her house and when you went inside
I sat down on her front step and desperately I cried
But now I’m feeling better and lighter once again
I posted you a letter and told you of my pain
I posted one to her as well, and told her of your lies
Now you’re the one who’s all alone
And she’s the one who cries.
Hilarious skit on The Grahame Norton Show. A bit naughty!
Here is a delicious and warming winter recipe from http://www.taste.com.au. It is healthy, economical and easy to make and serves 4. I have added finely chopped kumara (sweet potato) and pumpkin sometimes for extra flavour and some dried chilli and substituted bok choy for spinach. Perfect for a cold winter night. Enjoy!
delicious. – June 2007 , Page 101
Recipe by Jill Dupleix
Photography by Steve Brown
- 2 celery stalks, halved lengthways, thinly sliced
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, finely chopped
- 2 desiree potatoes, chopped
- 2 tsp tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1.5L chicken or vegetable stock (or water)
- 400g can cannellini beans, rinsed, drained
- 2 small zucchini, finely chopped
- 100g each frozen peas and baby spinach leaves
- Chopped flat-leaf parsley, to serve
- Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.
- Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
- Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.
- Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.
I feel passionately about the dangers to our water, health and the environment and the process of ”fracking“ embodies all that is bad about coal seam gas exploration and exploitation. When the government is talking about doing this in the suburbs of Sydney as well as in beautiful pristine areas and wine and holiday areas as well as taking over farms, I think we all need to stand up and be counted.
Treat the earth well.
It was not given to you by your parents,
it was loaned to you by your children.
We do not inherit the Earth from our Ancestors,
we borrow it from our Children.
~ Ancient Indian Proverb ~
Humankind has not woven the web of life.
We are but one thread within it.
Whatever we do to the web, we do to ourselves.
All things are bound together.
All things connect.
~ Chief Seattle, 1854 ~
When all the trees have been cut down,
when all the animals have been hunted,
when all the waters are polluted,
when all the air is unsafe to breathe,
only then will you discover you cannot eat money.
~ Cree Prophecy ~
I thought I would include this photo of 3 Kent pumpkins taken from a vine which has grown up in some rubble in my backyard. In total it has yielded 22 pumpkins in total, and many of my friends, neighbours and family( as well as myself) have had fun making pumpkin soup, pumpkin scones, baked pumpkin and pumpkin and rocket salad. These ones are among the last of the pumpkins, and there is a great discrepancy in their size. The early pumpkins were much bigger, but as the vine has died off they have become smaller. It reminds me of the tale of Goldilocks and the Three Bears: ”This one’s too big, this one’s too small but this one’s just right!”
I’ve added a recipe from http://www.taste.com.au for delicious Roasted Pumpkin Salad. You can substitute kumara (sweet potato), carrot or zucchini and it is also great with added chicken or feta cheese. Modify the amount of honey if you find it too sweet.
Super Food Ideas – December 2006 , Page 18
Recipe by Annette Forrest
Photography by Mark O’Meara
- 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces (I used my Kent Pumpkin)
- olive oil cooking spray
- 1/2 cup pine nuts
- 200g baby spinach
Honey and balsamic dressing
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.
- Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.
- Make honey and balsamic dressing: Combine honey, vinegar and oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
- Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.
These photos were taken over Easter at the Royal Easter Show. Some of the trees are really stunning.
A prizewinner but not one of my favourites.
I love this little group of trees. They look like they’re whispering to each other.
Another of my favourites.
Yet another magnificent old tree.
Lovely shape. Shame about the venetian blinds behind it.
I love the shape of this pine.
“To be poor and be without trees, is to be the most starved human being in the world. To be poor and have trees, is to be completely rich in ways that money can never buy.”
― Clarissa Pinkola Estés, The Faithful Gardener: A Wise Tale About That Which Can Never Die
A tree says: A kernel is hidden in me, a spark, a thought, I am life from eternal life. The attempt and the risk that the eternal mother took with me is unique, unique the form and veins of my skin, unique the smallest play of leaves in my branches and the smallest scar on my bark. I was made to form and reveal the eternal in my smallest special detail.
This is a quick, easy and delicious recipe which has the benefit of being low GI. It serves 4 and takes just over half an hour to prepare. I sometimes substitute snake beans or snow peas for the squash or some pumpkin which has been lightly steamed and some garlic and fresh rosemary. Recipe from http://www.taste.com.au
Super Food Ideas – July 2004 , Page 26
Recipe by Alison Roberts
Photography by Ben Dearnley
- 750g kumara (orange sweet potato), peeled, cut into 2cm pieces
- 1 teaspoon reduced-fat spread
- 2 tablespoons warmed low-fat milk
- 2 teaspoons olive oil
- 1 brown onion, cut into thin wedges
- 250g zucchini, cut into 2cm cubes
- 250g yellow squash, quartered
- 250g punnet cherry tomatoes, halved
- 4 (about 100g each) trim lamb leg steaks
- Place kumara into a microwave-safe dish. Cover. Cook on HIGH (100%) power for 10 minutes or until tender. Drain. Add spread. Mash. Add milk, and salt and pepper. Mash, adding more milk if required.
- Meanwhile, heat half the oil in a frying pan over medium heat. Add onion, zucchini and squash. Cook, tossing, for 7 minutes. Add tomatoes. Increase heat to high. Cook, tossing, for 3 minutes.
- Preheat a chargrill on medium-high heat. Brush lamb with remaining oil. Season with pepper. Cook for 3 minutes each side. Stand for 5 minutes. Serve with kumara mash and vegetables.
This is a tribute to the great Chrissie Amphlett of the band The Divinyls who died today after a long and courageous battle with breast cancer and multiple sclerosis. She was a bright and shining star and her music will live on forever.