I must get back to GOMA soon, it’s been too long. Such a lovely, calm place where I always feel at home, I feel nothing bad can happen while I’m wandering around here.
Some current and upcoming exhibitions I’m keen on (click on the links to go to the original source/exhibition):
And there’s a lovely shop!
All images are the property of Queensland Gallery of Modern Art
I had grand ideas of making a chocolate Guinness cake for St Patrick’s Day but ran out of time. Instead, I thought I’d go off the beaten track and offer this green smoothie I made recently which is such a lovely green colour, it seemed serendipitous, despite being devoid of butter, cream, potatoes or Guinness
I’ve been seeing a lot of green smoothies around lately; packed full of spinach or kale, fruit and filtered water and such. I love my greens but also feel we should be eating more raw vegies so this type of smoothie appealed to me, particularly first thing in the morning.
I don’t know what I was expecting from the flavour other than perhaps being a bit bitter because of the greens however it wasn’t; the creamy texture and subtle sweetness of this was really appealing and it had a slight spicy aftertaste (the kale or kiwi maybe?). it wasn’t super sweet but then, like a lot of people, I’m trying to reduce my sugar intake on most days. It’s not the same as a dessert-like banana or berry smoothie, let’s face it, but I felt so smug after drinking it due to it’s extreme heart healthy qualities.
Oh and you can leave the skins on the kiwi fruit if you want but no matter how many times I read that the skin has super antioxidants etc, it just gives me the hebejebes. And I initially wanted to use avocado instead of the banana but I didn’t have one ripe, I think next time I’ll try that.
This song by 90s band Deadstar brings back so many memories.
So I made a cake a while back. I am very fond of cake however don’t make them that often because I tend to go overboard and have two pieces in one go. The spices in this cake are lovely and reminiscent of Chai flavours with fresh strawberries and a crunchy topping.
This cake is really nice on its own; fluffy and high but I think a dollop of thick cream on top would be even better. There aren’t a huge amount of strawberries, just enough for a bite or two of fresh, sticky sweetness on the base. You could, obviously, disperse them throughout the cake like I usually do however I love how jammy and sticky the fruit became on the base of this cake.
Has anyone seen the latest offering from HBO, True Detective? We saw the last episode tonight and it was an epic finale to an absolutely brilliant, very dark series depicting two detectives in Louisiana played by Matthew McConaughey and Woody Harrelson, sort of southern gothic I guess you might call it (can’t say much more than that without giving it away, you really just have to watch it from beginning to end).
For those of you who have seen it, I found a pre Oscars parody which is very funny (but not safe for work or little ears as there’s quite a lot of swearing and such) and underneath is the trailer. Totally recommended!
So I had a heap of leftover ham from Christmas which I froze because there was so much food, we didn’t get to it. I couldn’t see ourselves eating ham sandwiches for the next 4 months so decided to make a massive cheesy bake thing a while back.
The amount in this recipe seems a lot of ham because well, basically it is, but that’s how’s much we had in the freezer after it was trimmed; feel free to use less if you prefer; it made for a pretty rich dish with creamy cheese sauce and a crunchy topping – what’s not to like about that? Ant loved it, so I suspect this is more of a bloke’s dish which I don’t usually do so I’m happy about that, both for Ant’s sake who has to suffer through a lot of vegie/vegan dishes and for any fellows who might be reading.
That said, you could easily make this vegetarian by leaving out the ham and adding more vegies and perhaps a handful of chopped walnuts.
Every Spring this pretty tree in our front yard blooms spectacularly in a tumble of pink blossoms, I love it and always feel obliged to take photos. Happy Friday!
My gran used to have milk delivered, in glass bottles left at the back door early in the morning (I’m not a hundred years old truly, this was back in the 90s). Anyway, I loved collecting them for her and used to wave to the milk lady as she drove off in her little van, it was sort of a ritual I enjoyed.
So this tradition has been restarted in the form of company, Aussie Farmers Direct, who not only offer regular milk deliveries, but also great quality fruit and vegies (including organic), eggs, juice, meat, sustainable seafood, gourmet meals and .. baked goods! These guys sell delicious cupcakes, muffins, bread and bikkies; my favourite treat being the fairy cakes pictured.
The process for standing milk deliveries is this; one night a week I leave one of their little blue cold bags outside our door and sometime early in the morning, our milk is magically delivered for us to pick up for the week. If you like, you can stick an icepack in the night before, but I don’t usually do that. You can always change your order by midday the day before and if you go on holidays, you let them know by the website.
This isn’t a sponsored post or anything; I just really like this company and thought I’d give them a shout out.
Whoop it’s that time of year again! This year I’m offering lemon ricotta pancakes with lush berry sauce for Shrove Tuesday, or Pancake Day, tomorrow.
You can serve these just with unsalted butter, lemon and sugar on their own and they’re amazing; soft, fluffy, lemony/sweet and reminiscent of pancakes your mum might have made. I do love a thick, luscious berry sauce though! It’s so easy to make and elevates these pancakes a bit more, as berries and lemon go so well together.
You will likely have heaps of sauce left over and I highly recommend it served with unsweetened Greek yoghurt, ice cream or porridge.