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Henny Penny

The girls had a lovely long outing today, mostly on the compost heap, sometimes coming to all stand in a line outside the vege garden, which is completely netted in.

Yesterday two friends from Australia came for a visit, scouting out a place to live on the island. They say they have been marooned in Melbourne for many years, and are ready to come back home.

Lovely dinner last night: spring onion soup, potatoes dug the day before, salad of lettuce, tomato, avocado, olives and roasted almonds; frittata of eggs from the girls, with coconut cream, silver beet (which is almost identical to chard), kumara, capsicum (green and red peppers); strawberries for dessert. All except the olives, almonds, and coconut cream was from the gardens.

Spring onion soup: 1 kilogram of spring onions, roots cut off, everything else sliced; 1 large clove garlic, chopped; 2 tablespoons nice strong olive oil for sauteeing; 1 tablespoon salt (Himalayan pink in this case); pinch each of ground cloves, allspice, and cumin; fresh black pepper; extra virgin olive oil.

Saute the onion and garlic with the seasonings in the olive oil until translucent, add two cups of water and simmer for 15 minutes, let stand for 15 minutes, then blend until smooth. Adjust seasoning as desired, offer extra virgin olive oil for drizzling. Serves 6 as an appetizer, and would go well with a nice sourdough bread and sweet butter.

Looks likely I will visit Melbourne!